Snezhanka

Ingredients

1 lbs (4 cups) yoghurt
1/2 cucumber, pealed, chopped in cubes
1 garlic clove, finely chopped
a pinch of salt
1 tbsp olive oil
a pinch of fresh dill, finely chopped

Preparation

Drain the cucumber as much as you can, add all the ingredients together, refrigerate for at least 1 hour before serving. For best results you can add some sour cream to thicken the mixture.

 

 

Potato Salad

Ingredients

4 large potatoes, cut into cubes
a pinch of salt
crushed black pepper
2 onions (works even better with scallions)
the juice of half lemon
2 tbsp olive oil
some fresh parsley

Preparation

Peel and boil the potatoes for about 20 minutes, drain and leave to cool. In a salad bowl - add the finely chopped onions, salt, pepper to taste, the lemon juice and olive oil. Cut the potatoes into cubes and add the the salad bowl. Gently mix. Sprinkle with parsley before serving.

 

 

Peppers and Eggplant Salad

Ingredients

1 eggplant
4 green peppers
2 tomatoes
1/2 cup walnuts, ground
1/2 cup vegetable oil
2 garlic cloves, crushed
some parsley
salt
vinegar

Preparation

Roast the eggplants and the peppers on a quick oven, grill, or open fire. Peel and cut into small pieces. Add the walnuts and garlic, and season with some of the oil, vinegar and salt. Mix well. Put the mixture in the serving dish and arrange the thinly sliced tomatoes on top. Sprinkle the cut up parsley and pour the remaining vegetable oil on them.

 

 

Green Salad

Ingredients

1/2 lettuce (your favorite type), finely chopped
1 cucumber, cut into two pieces by length, then sliced in discs
6 large radishes, cut into two and sliced
1 bunch scallions, cut into 1/2" pieces
1/2 bunch parsley, finely chopped

Preparation

Combine all ingredients in a large bowl, add olive oil, salt and vinegar, mix well and serve. Of course you can always add a boiled egg on top - makes it more beautiful and nutritious, tastes well too.

 

 

Stuffed Tomato Salad

Ingredients

2 lbs tomatoes
1 medium-sized celery
1/2 lbs feta (or brined sheep's cheese)
parsley,
pepper,
vinegar,
sunflower oil,
salt(1 cucumber)

Preparation

Peel and dice the celery, boil in salt water, strain and mix with the grated cheese, oil and finely chopped parsley. Slice off the tomato tops, core and fill with the mixture. Trim with small pieces of tomatoes and parsley.

 

 

Ruska Salad (Russian Salad)

Ingredients

1 lbs potatoes
1/2 lbs carrots
1/2 lbs peas
1/2 lbs pickles, chopped
1 cup of mayonnaise
1 lbs beef franks (or ham or salami) chopped

Preparation

Boil the potatoes, the carrots, and the peas. Chop potatoes and carrots into small cubes. Mix all ingredients together and put in the fridge for about an hour.