Ingredients for 6 servings

¼ cup chopped fresh parsley
½ cup sour cream

1 cup milk
1 pound fresh mushrooms, sliced
1 tablespoon paprika
1 tablespoon soy sauce
1 teaspoon salt
2 cups chicken broth
2 cups chopped onions
2 teaspoons dried dill weed
2 teaspoons lemon juice
3 tablespoons all-purpose flour
4 tablespoons unsalted butter
ground black pepper to taste

Directions

Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.

In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.

Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.

Ingredients for 4 servings

1 egg
1 medium turnip
1 onion
1 tablespoon butter
1 tablespoon marjoram 
2 tablespoons bread crumbs
100 grams celery
150 grams chicken liver
200 g carrots
200 - 300 grams chicken bonier – skinier parts , the leftovers from other dishes
a few leaves parsley
pepper
salt

Directions

With a kitchen hatchet or knife chop the livers.

Mix the livers with egg, bread crumbs, marjoram, salt and pepper.

In a big pot make a stock with the chicken parts, parsley leaves, turnip and celery.

Dice the onion and carrots.

Heat the butter in a skillet and fry golden-brown the finely chopped onion, then add the diced carrots,  fry for a few minutes.

When the meat from the stock is tender, remove the chicken and vegetables from the stock, add to the pot the fried onion and carrots mixture and cook for 10-15 minutes.

With a wet hand form smaller balls from the liver mixture.

Add the liver balls to the stock and cook for 10 minutes.

Ingredients for 12-14 servings

1 cup carbonated water
1 cup milk
1 teaspoon sugar
1 ¼ cups all-purpose flour
3 eggs
Butter, for cooking pancakes
Pinch salt

Directions

Mix eggs, flour, milk, sugar and salt to make a smooth pancake dough. Let the dough rest for 1 to 2 hours.

Stir in the carbonated water at the last moment, just before cooking the pancakes.

Heat an 8-inch frying pan. When the pan is hot, add ¼ teaspoon of the butter. Let butter melt and swirl to cover the bottom of the pan.

Pour a ladle of the batter into the pan and gently tip and twist the pan so that the batter covers the entire bottom of the pan. When the top of the batter bubbles, turn the pancake over and cook for 4 or 5 seconds longer. Remove the pancake. Continue until the batter is all cooked; add butter before cooking each pancake.

Serve by spreading raspberry jam, cocoa mix, or your favorite filling and roll up the pancake, serve with fresh berries.

Ingredients for 24 servings

1/8 teaspoon salt
¼ cup water
½ cup sour cream
1 cup plus 3 tablespoons sugar, divided
1 jar (18 ounces) seedless strawberry jam
1 teaspoon vanilla extract
1-¼ cups shortening
2 teaspoons baking soda
2-½ cups chopped walnuts, divided
4 large egg yolks
4 teaspoons baking powder
5 cups all-purpose flour

Directions

In a large bowl, combine the flour, 1 cup sugar, baking powder, baking soda and salt. Cut in shortening until mixture resembles coarse crumbs. In a bowl, whisk the egg yolks, sour cream, water and vanilla; gradually add to crumb mixture, tossing with a fork until dough forms a ball. Divide into thirds. Chill for 30 minutes.

Between two large sheets of waxed paper, roll out one portion of dough into a 15-in. x 10-in. rectangle. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with 1-¼ cups walnuts and 2 tablespoons sugar. Roll out another portion of dough into a 15-in. x 10-in. rectangle; place over walnuts. Spread with jam; sprinkle with remaining walnuts and sugar.

Roll out remaining pastry; cut into strips. Arrange in a crisscross pattern over filling. Trim and seal edges. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars.

Ingredients

½ cup uncooked long grain white rice
¾ teaspoon black pepper
1 can (6-ounce) tomato paste
1 can (26 to 28 ounce) diced tomatoes, undrained
1 lb ground beef
1 lb ground pork
1 medium onion, finely chopped (about 1 cup)
1-½ to 2 teaspoons salt
2 lbs sauerkraut, rinsed, drained and squeezed dry
2 tablespoons oil
2 to 3 medium heads cabbage
3 to 4 cups tomato juice, divided
4 cloves garlic, finely chopped
4 strips hardwood smoked bacon

Directions

Prepare the cabbage

There are 2 methods for preparing the cabbage leaves for rolling. One is to core the cabbage and steam the whole heads until tender. The other is to freeze the raw heads of cabbage in advance. The leaves will soften as they defrost, eliminating the need for steaming. The freezer method is much easier, but you do need to plan ahead.

Freezer Method

Rinse the heads of cabbage and peel away the 2 outermost leaves and discard them. Pat each head dry and wrap them tightly with plastic wrap. Place the wrapped heads in a freezer bag and freeze until solid, 12 to 18 hours (depending on your freezer). Allow at least 24 hours for the cabbages to defrost in the refrigerator. Be sure to place a shallow pan under them as they release a lot of water as they thaw.

Steam Method

Remove the cores and 2 outermost leaves from each head of cabbage. Add 2 to 3 inches of water to a large pot fitted with a steaming rack. Bring the water to a boil and place a head (or two if the pot is large enough) of cabbage in the pot. Cover and steam for 12 to 15 minutes, or until the leaves are tender and pliable enough to separate and roll. It may be helpful to remove the cabbage midway through the cooking time, remove a few of the most tender outer leaves and return the head to the pot to finish cooking.

Continue preparing the cabbage leaves for rolling by removing them from the heads, layer by layer. Set the leaves aside, blotting any excess moisture with a kitchen towel as you work. Depending on the diameter of your cabbages, you will need between 30 and 40 leaves to accomodate the quantity of meat in this recipe. Reserve the remaining cabbage for chopping.

To ensure easy rolling, it's best to pare away the thickest portion of the center vein of each cabbage leaf. To do this, turn each leaf outer side up and insert the point of a paring knife just under the thinnest part of the center vein.

Slice away the thick portion of the vein, being careful not to make holes in the leaf. Reserve the veins for chopping.

Prepare the filling

Heat the oil in a large pan over medium heat. Add the onion and sauté until soft and translucent, 3 to 5 minutes. Add the uncooked rice and stir until nicely coated with oil. Continue cooking, stirring continually, for about 2 minutes, then add the garlic.

Continue to sauté until the rice is lightly toasted and golden in color, 3 to 4 minutes more. Be sure to stir continually to prevent the garlic from browning. Remove from the heat and set aside to cool for about 10 minutes.

Place the pork and beef in a large bowl. Add the salt, pepper and the cooled onion-rice mixture. Using your hands, combine thoroughly, making sure that the seasonings and rice are evenly distributed throughout the meat.

Make the cabbage rolls

To roll the cabbage, place a leaf, inner side up on a towel. Place 1-½ to 2 tablespoons of the meat mixture at the bottom, center of the leaf. Roll up, using just enough pressure to make a firm roll without splitting the leaf.

Using a paring knife, trim away the sides of the cabbage leaf, leaving about ¾-inch of unfilled cabbage on either side for tucking in. Set aside the trimmings for chopping.

Using your thumb and middle finger on either side of the roll, gently tuck the ends of the cabbage into the meat mixture, forming sort of a dimple on each end. Set the finished rolls aside as you work.

Ingredients for 14 servings

¼ cup Hungarian paprika
¼ teaspoon ground black pepper
2/3 cup beef broth
1 large yellow bell pepper, seeded and diced
1 ½ teaspoons garlic powder
2 cups reduced-fat sour cream
2 large onions, diced
2 (6 ounce) packages wide egg noodles 
2 (14 ounce) cans diced tomatoes, with liquid
5 pounds boneless pork chops, trimmed
5 slices bacon, diced

Directions

Place the bacon in a large, deep skillet, and cook over medium-high heat until evenly browned, about 10 minutes. Drain, and reserve the drippings. Add the onions to the bacon and cook together until the onion is translucent. Remove skillet from heat and stir the paprika, garlic powder, and pepper into the bacon mixture. Transfer the mixture into a large stockpot.

Heat a small amount of the reserved bacon drippings in the skillet again over medium-high heat. Cook the pork chops in batches in the hot drippings until evenly browned on both sides. Use additional bacon drippings for each batch as needed. Remove the pork chops to a cutting board and blot excess fat off the surface of the chops with a paper towel; cut into bite-sized cubes and stir into the bacon mixture.

Heat a small amount of the bacon drippings in the skillet; cook and stir the bell pepper in the hot drippings until softened and fragrant; drain on a plate lined with paper towels. Stir the cooked pepper into the bacon mixture.

Pour the tomatoes with liquid and beef broth into a stockpot and place the pot over medium-high heat. Bring to a simmer and reduce heat to medium-low. Cook until the stew begins to thicken, stirring occasionally, about 90 minutes. Stir the sour cream into the stew just before serving.

Bring a pot with lightly-salted water and bring to a rolling boil; add the egg noodles to the water and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink. Ladle the stew over the drained noodles to serve.

Ingredients for 8 servings

¼ teaspoon salt
1 large or 2 medium onions, chopped
1 small red bell pepper, chopped
1 tablespoon cornstarch mixed with 2 tablespoons water
1 teaspoon Worcestershire sauce
1 14-ounce can diced tomatoes
1 14-ounce can reduced-sodium beef broth
1 ½-2 tablespoons sweet or hot paprika, (or a mixture of the two), preferably Hungarian
2 bay leaves
2 pounds beef stew meat, (such as chuck), trimmed and cubed
2 tablespoons chopped fresh parsley
2 teaspoons caraway seeds
3 cloves garlic, minced
Freshly ground pepper, to taste

Directions

Place beef in a 4-quart or larger slow cooker. Crush caraway seeds with the bottom of a saucepan. Transfer to a small bowl and stir in paprika, salt and pepper. Sprinkle the beef with the spice mixture and toss to coat well. Top with onion and bell pepper.

Combine tomatoes, broth, Worcestershire sauce and garlic in a medium saucepan; bring to a simmer. Pour over the beef and vegetables. Place bay leaves on top. Cover and cook until the beef is very tender, 4 to 4 ½ hours on high or 7 to 7 ½ hours on low.

Discard the bay leaves; skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture to the stew and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with parsley.

Ingredients for 25 dumplings

½ tsp rum extract
1 kg Russet potatoes
1 tsp cinnamon
1 tsp vanilla extract
2 eggs
2 Tbsps sunflower oil
6 Tbsps dates sugar (or sucanat/brown sugar)
25 plums, pitted
250 g whole wheat flour (or gluten free flour)

Garnish:

2 Tbsps sunflower oil
150 g breadcrumbs (or gluten-free breadcrumbs)
honey or maple syrup

Directions

Start by boiling the unpeeled potatoes in a pot of water. After they are boiled, remove them from the water and let them cool for a couple of minutes, then peel them under cold water and mash them.

Put the mashed potatoes in a large bowl and add the beaten eggs, oil and flour. Mix all ingredients together until you get a sticky and smooth dough.

Mix the cinnamon, vanilla, rum extracts and dates sugar in a small bowl. Add ½ teaspoon of this mixture into the middle of each plum.

Heat the oil in a small skillet. Add the breadcrumbs and toast them for 5 minutes. Remove from heat and put them on a large plate.

Divide the dough in two.

Roll the dough and cut it into dumpling-size portions. Take each portion and form a small ball. Flatten the ball and place the plum into the center, then remake the ball with the plum inside.

Tip: You must have flour on your hands all the time, so the dough won’t stick to your fingers.

Boil some water in a large pot. Add a pinch of sea salt. When the water has reached boiling point, place some dumplings inside. Be careful, if the dumplings stick to the bottom of the pot all you need to do is to shake it a little bit.

Let them boil for 5 minutes. When ready, they will rise from the bottom of the pot.

Remove them from the water using a slotted spoon and roll them in the breadcrumbs.

Serve with honey (or other healthy syrup) on top.