RUS | ENG

"Paparats-kvetka" (Salad) "Selianski" Borsch Roast meat Appetizing ribs Mexican Beefsteak Special Pork Roll Rassonlik "Leningrad" Dumplings with meat Pelmeni baked in sour cream Kashanka Rassonlik "Leningrad" Slice up some pickles. Put the ready pickles into small quantity of bouillon or water for 15 minutes. Shred or slice some potatoes. Cook some grated carrots and shredded onions on a frying pan. For preparing the bouillon use the rassolnik set, i.e. meat-bones raw product. Stir in half-cooked pearl-barley and potatoes into the boiling bouillon and boil them. Then stir in the carrots and onions and in 5-10 minutes add the pickles. 5-10 minutes before doneness mix in cooked tomato sauce. Rassolnik is served with sour cream, cooked kidneys and meat. potatoes.........................400 pearl-barley.................30 carrots.............................50 Parsley roots............13 onions....................24 pickles................67 tomato sauce.................30 grease....................................20 bouillon or water...............700 нrassolnik set....300