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Prepared from various fruits, dried fruits or berries. Honestly, not for everybody. Children and grandmothers are very fond of compote.

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To cook a tasty and healthy compote, the fruit part should be placed in boiling water. After that sugar is added to it and its complete dissolution is achieved. Next, lay the fruit and allow the contents of the pan to boil. After the fire is turned off, and the saucepan is covered with a lid, allowing the compote to cool completely. That's the whole secret!

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Russian popular chocolates. Nothing special, but very Russian.

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These are not just Russian pastries. These are pastries from Karelia! Republic where I was born.

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Ingredients:

Dough:
200 g Rye flour
200 gr Wheat flour
180 ml Water
3 tbsp. Spoons Vegetable oil
1 tsp Salt

Filling:
6 Potato
Dill
Ground black pepper
Vegetable Butter

How to cook:

1. Add salt and vegetable oil to water at room temperature. Mix.

2. Gradually add the sifted flour. The dough should not be sticky, elastic. Put it in a bag and refrigerate for about 20 minutes.

3. For the filling we boil the potatoes in their skins. Then we make mashed potatoes with rast. Oil, herbs and spices to taste.

4. We take out the dough. Roll out thin oval cakes. Put the filling in the middle and pinch along the edges. We send to the oven 180 g. Until lightly browned. Ready!

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I know that buckwheat in America and Europe is considered food for the poor, but ... it is very healthy! Honestly, I can eat buckwheat every day without adding anything.

Ingredients

Buckwheat 200 g
Onions 1 pc. = 80 g
Champignons 300 g
Refined sunflower oil 20 ml = 20 g
Water 500 ml = 500 g
Salt, Black pepper

Recipe:
1. Saute the onions in a skillet with heated oil over medium heat for 2 minutes. Add mushrooms, season with salt and pepper and cook for another 7 minutes.

2.Put the buckwheat in the pan and cover with water. When the water boils, cover the pan with a lid and simmer the buckwheat over low heat for 20 minutes (until the water evaporates).

3.

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This is an amazing appetizer, it is very difficult to stop eating it.

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To be honest, I've never cooked it myself, but I think it's not difficult.

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Let's not spoil this soup with meat, because we love the planet and animals!

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In the original recipe, borscht is prepared with meat and served with sour cream. But the vegan option is no worse.

Ingredients:

Beets - 1 pc.
Sweet pepper - 1 pc.
Carrots - 1-2 pcs.
Potatoes - 2-3 pcs.
Bulb onions - 1-2 pcs.
White cabbage - 0.3 heads of cabbage
Tomato paste - 1-2 tbsp. spoon
Vegetable oil - 3-4 tbsp. spoons
Bay leaf - 1-2 pcs.
Salt pepper
Greens - 1 bunch
Water - 3 l

Recipe:

1. Bring a pot of water to a boil. Meanwhile, wash and cut the beets into strips.

2. Cut half the carrots into thin strips. Dice the onion.

3. Grate the second part of carrots on a coarse grater. Peel, wash and cut potatoes.

4. Dip the beets into boiling water. Boil. Cook for 10 minutes. Then add carrots, half onion and potatoes. Cook for 10-15 minutes.

5. Meanwhile, cut the cabbage into strips. Wash, cut the bell peppers into pieces. Wash and finely chop the herbs.

6. Preheat a frying pan, pour in vegetable oil. Put the second part of the onion and carrots in the hot oil. Simmer over medium heat for 3-4 minutes, stirring occasionally.

7.Add the tomato. Mix. Simmer for 2-3 minutes over low heat.

8. Put frying, cabbage and bell peppers into a saucepan. Salt and pepper. Add bay leaves. Cook for 10 minutes over low heat, covered. Add greens.

9. Remove from heat. Let the borscht brew for 20 minutes.

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This salad is not of Russian origin, but I think it is only eaten in Russia.

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Vinaigrette is a snack salad made from boiled beets, carrots, potatoes, pickled, pickled and pickled vegetables, mushrooms, seasoned with vegetable oil.

Ingredients:

Beets - 300 g
Carrots - 150 g
Potatoes - 150 g
Peas - 150 g
White onion - 100 g
Lemon juice - 4-5 tsp
Salt - 0.25 tsp
Vegetable oil - 4-5 tbsp. spoons

Recipe:
1. Boil all the root vegetables.
2. Chop and mix everything.
3. Add vegetable oil, salt and lemon juice.

EASY