Traditional recipes

Ingredients:
pheasant 2 db
white wine 2 dl
sour cream 1 dl
fat 5 dkg
sour cabbage 1 kg
stocks half a litre
quince half a litre
smoked bacon 15 dkg
salt
grinded black pepper

Preparation:
Bard /Dibble/Quilt the prepared pheasants, add salt and pepper, then preroast it and cut it into pieces. Cook the washed sour cabbage in bone juice, add the pre-roasted pheasant meat, salt and pepper and flavour with white wine. WHen the meat and cabbage is soft, add sliced quince and steam it, with a timing so that all ingredients get sof at the same time. Its sauce should be short, delicious/tasty and rich. Put the cabbage on a fire-resistant plate, and place the cut pheassant meat on top. Put quince slices around and serve with small potatoe dumplings and sour cream.

Ingredients:
boar 60 dkg
onion 15 dkg
fat 10 dkg
garlic 2 cloves
sour cream 3 dl
greem pepper 10 dkg
flour 4 dkg
marjoram
sour cabbage 1 kg
smoked chops 30 dkg
smoked bacon 5 dkg
pepper powder 10 dkg
tomatoe 5 dkg
salt
summer savory
cumin seed

Preparation:
Chop the boar into 3-4 dkg cubes then wash them thoroughly. Chop the smoked bacon, melt nad rinse. Add pork fat to the bacon fat, parch the thin sliced onion in it, sprinkle with pepper powder and put the meat in it. Add salt, marjoram, ground cumin seed and garlic and steam it. When the meat is soft, add the chopped green pepper and tomatoe. Meanwhile cook the smoked chops soft with sour cabbage. Take the bones out of the chops ans chop it into cubes, mix it with the cabbage and boar meat. Flavour with summer savory and boil it to thicken with cream slurry with sour cream. Pour sour cream on top and serve with fried smoked bacon cubes.

Preparation:
Cook 60 dkg sour cabbage in its own juice/liquid and as much water so that it is enough for 5-6 people. When the cabbage is soft, add half a kg of washed (perhaps seedless) prunes and cook for a few minutes. Make a roux from 5 dkg fat, 5 dkg flour, 1 chopped onion and red pepper powder. Add it to the soup and boil it. Add a cream slurry of 1 egg yolk and 1 dl sour cream or milk and boil the soup once again before serving.

Preparation:
Peel 4-5 large pieces of pickled cucumber, cut them in halves longways and scratch the inside out a little. Stuff them with half a kg flavoured minced meat. Roast them in a covered pan with 3 dl meat soup. Mix 3 dl sour cream and 2 egg yolk in its juice, add a packet of chopped dill and salt them slightly. Pour the juice/sauce back on them and heat them in the oven.

Preparation:
Slice the 1 large onion into circles and roast it on 10 tablespoons of oil. Add 70 dkg sour cabbage previously rinsed through a pasta strainer if too sour, and cut then to smaller strands with kitchen scissors. Steam it to soft under a lid, stir often. At the end of the steaming mix 25 dkg (bought ready) chopped goose greaves to it, and fry it a little more with the cabbage. Meanwhile peel 60 dkg potatoes, wash and roast them in whole pieces in a pan spread with oil for approx. 45 minutes. Serve the cabbage and fried potatoes together.

Ingredients:
80 dkg carp slices
1 small onion
½ lemon
20 dkg cucumber in vinegar
10 dkg smoked bacon
5 dkg fat
1 tablespoon of tomatoe puree
1 tablespoon of flour
sprinkle of grinded pepper
summer savory
salt according to taste

Preparation:
Roast the thin sliced smoked bacon on the fat then take it out with a slotted spoon. Pre-fry the salted fish slices on the bacon fat and put them away. Fry the thin sliced onion to gold coulour on the leftover fat, add the tomatoe puree, fry it to rusty brown, sprinkle the flour on it, fry a little then pour 1,5 dl of cucumber juice to it. Flavour it with summer savory, ground black pepper, lemon juice and salt if necessary. Add the fried bacon slices and the thin slices cucumber in vinegar. Boil it together, add the pre-fried fish slices and steam it under a lid for 10 more minutes. Take the carp slices out carefully with a slotted spoon, put them on a plate and cover them with the sauce. Serve it with boiled potatoes with parsley or French fries.

Ingredients:
80 dkg sour cabbage
40 dkg spawn
3 spoon of goosefat
2 peace quince
1 medium-size onion
sprinkle of grinded ginger
2 egg yolk
2 dl sour cream
sprinkle of grinded black pepper
salt

Preparation:
Cut the quince into thin slices, add it to the sour cabbage and steam it soft under a lid at slow heat with some juice.
Meanwhile roast the thin sliced onion on the melted megolvasztott goose fat to gold colour and throw the shredded spawn on it, sprinkle with ginger and ground black pepper. After 15 minutes cooking mix it with the steamed cabbage. Pour the mixture of egg yolk and sour cream on top, boil it together and flavour if necessery, then serve.

Ingredients:
1,5 kg catfish
1 kg barrel cabbage
2 dl sour cream
5 dkg butter
2 tablespoon of goosefat
grinded pepper
grinded ginger
salt according to taste

Preparation:
Steam the washed and squeezed sour cabbage to half soft in goose fat,then spread it at the bottom of the pan and sprinkle with ground ginger.
Clean and cut the catfish into halves, salt and sprinkle it with ground black pepper and place it on the top of the cabbage. Shred small pieces of butter on the top and put it in a medium-hot oven. (roast it for approx. 45 minutes.) When ready pour sour cream on top and roast it for a few minutes at high heat.

Preparation:
Ingredients: 80 dkg fish slices (carp, silver carp or grass carp), 15 dkg bacon, 1 large onion, 80 dkg sour cabbge, 1 dl white winer, sprinkle of ground black pepper bors, 5 dkg fat, salt
Preparation: Fry the chopped bacon on the melted fat, then take the greaves out. Pre-fry the salted flour-coated fish sclices in the leftover fat then put them away. Clean and chop the onion into thin slices and turn them on the fat, add the sour cabbage, pour the white wine on it, add the spices and steam under a lid for 20 minutes. Put the pre-fried fish slices in a fire-resisting bowl or pan, spread the cabbage on the top and roast it in the oven for 20 minutes.

Preparation:
Cook 80 dkg potatoes in their skin, peel and press them, then add 1 whole egg and 20 dkg flour, and a bit of salt and knead a soft dough. Roll small sticks or balls, and cook the same size pieces in boiling salty water.
Cut half a kilogram of sour cabbage with scissors so that there are no long spears, rinse it with a strainer then spread it in a large pan lubricated with oil. Sprinkle it with grated onion, cumin seed and ground bay leaf, then spread the cooked noodles on the top, spread oil on in and roast it to crispy red.

Preparation:
Clean and chop 60 dkg potatoes, 2 carrots, 1 turnip and 1 medium size onion then roast them with 5 dkg of smoked bacon chopped into cubes. Sprinkle with red pepper powder. Steam it for a short while with 20 dkg chopped sour cabbage. Pour one and a half litre of hot water to it. Roast 1 tablespoon of brown flour and 2 cloves of pressed garlic on 1 tablespoon of oil then add it to the soup. Finally boil it again with 1 teaspoon of marjoram.

Ingredients:
50 dkg boiled potatos (390 calories)
25 dkg sour cabbage (50 calories)
2 pieces sour apples
2 onions
1 dl sour cabbage juice
25 dkg canned quince (223 calories)
2 tablespoons of canned quincejuice
1 teaspoon of honey
2 dl sour cream
1 teaspoon of grinded black pepper
1 sprinlke of grinded clove
salt according to taste

Preparation:
Put the sour cream in a bowl and mix it with the quince juice, sour cabbage juice, honey, salt black pepper and clove. Chop the sour cabbage into small pieces, chop the onion into thin slices, remove the seeds from the apple then cut it into thin slices along with the quince. Add everything to the sauce then mix in the grated boiled potatoe. Leave it rest in the fridge until serving.