Salad of cod liver with iceberg and sesame
- Iceberg lettuce 1/4 head
- Cod liver 1 can
- Red onion 1/2 piece
- Red bell pepper 1/2 piece
- Sesame 1 tbsp
- Olive oil 1 tbsp
Cut the lettuce into strips (squares). Mash the liver with a spoon into large pieces. Dice the red onion and pepper, combine them with the lettuce, mix, add the cod liver, and gently stir to avoid turning the liver into mush. Drizzle the salad with olive oil on top. Toast the sesame seeds in a dry skillet and sprinkle them over the salad. For decoration, you can use tomatoes, peppers, asparagus, herbs, or cod caviar. Instead of iceberg lettuce, you can use Chinese cabbage, Romaine lettuce, or butter lettuce.
Instead of cod liver, you can use canned tuna, mackerel, sardines, sid, humpback salmon, lightly salted or smoked fish: salmon, trout, humpback salmon, coho salmon, nerka, nelma, etc.
Valaam cabbage soup
(According to the rule "with oil")
Water - 3 liters, pickled cabbage 400 g, cabbage brine - 200 ml, pearl barley - 80 g, dried white mushrooms - 70 g, onion - 1 piece, carrot - 1 piece, dried parsley root - 20 g, dill - 20 g, vegetable oil - 30 ml, bay leaf, black ground pepper, sugar, salt
Soak the pearl barley in cold water overnight, then rinse in the morning.
Soak the dried forest mushrooms in warm water for two hours, drain the water and rinse. Clean the vegetables. Slice the onion into half-rings, grate the carrot on a fine grater. In a ceramic pot, pour in the oil, add the onion and carrot, dried parsley root, and mushrooms, then top with pickled cabbage and 200 ml of cabbage brine. Cover with a lid and place in an oven preheated to 160°C for 30 minutes, then lower the temperature to 120°C and simmer for 3 hours.
Then remove the pot, add 3 liters of boiling water, add the pearl barley, salt, bay leaf, and pepper, and put back in the oven for 40 minutes, raising the temperature to 160°C. In the finished cabbage soup, add salt and sugar to taste, and serve with chopped dill.
Valaam cabbage soup
(Recipe option for cooking on the stove, without oil)
- Water 2 liters
- Pickled cabbage - 400 g
- Dried white mushrooms - 50 g
- Dried white roots - 20 g
- Dill - 20 g, green onion - 20 g, bay leaf,
- black ground pepper
- sugar, salt
Soak the dried forest mushrooms in cold water overnight or in warm water for two hours, drain the water and rinse the mushrooms.
Put the dried white roots, mushrooms, and pickled cabbage in the water, and boil for 40 minutes.
Add salt, sugar, bay leaf, and pepper, bring to a boil, and serve with chopped dill and green onion.
Fish zrazy with mushrooms
Fillet of humpback salmon or any fish from the salmon family - 250 g, fillet of pike or zander - 250 g, fillet of cod, pollock, or hake - 250 g, white bread - 150 g, onion - 200 g, garlic – 2-3 cloves, salt, ground black pepper, vegetable oil. Breadcrumbs – 200 g
For the filling:
Champignon or oyster mushrooms or forest mushrooms - 300 g, onion - 1 piece, dill - 10 g, vegetable oil, black ground pepper, salt
Chop the mushrooms and onion finely, fry in a pan until cooked, add chopped dill, and season with salt to taste.
Soak the white bread in cold water, then squeeze out the water. Peel the onion, chop it finely, and fry in vegetable oil. Peel and finely chop the garlic. Pass the fillet of three types of fish twice through a meat grinder together with the onion, garlic, and soaked bread. Add salt and ground black pepper to the minced meat and mix thoroughly. Form patties from the minced meat, place the filling inside, seal the edges of the patties, shape them into rectangles or crescents, and bread them in breadcrumbs. Fry the zrazy in vegetable oil on both sides until golden brown. Finish cooking in a preheated oven for 7-8 minutes at a temperature of 160 degrees.