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STARTER:    Stuffed Eggs with Mushrooms

This stuffed egg recipe combines creamy yolks with earthy, savory mushrooms, creating a rich and elegant twist on classic deviled eggs—perfect for a gourmet appetizer or brunch bite!

 Appetizers

SOUP:    Chicken Noodle Soup

You can customize this soup any way you like. For example, remove the peas and add celery, or even add only celery instead of peas and corn...

 Soups

SALAD:    Napa cabbage and crab meat salad

"Napa cabbage, with its delicate, crinkled leaves and subtle sweetness, adds a delightful crunch and flavor to any dish."

 Salads

MAIN COURSE:    Stuffed Peppers with Meat and Rice

Belarusian stuffed peppers with meat and rice are a classic home-style dish made with simple ingredients and slowly simmered in tomato sauce for a warm, comforting family meal.

 Breakfast     Entrees     Dinner     Grill

DESSERT:    Sponge Cake with Creamy Mascarpone Frosting

A tender hot‑milk sponge, soaked with fragrant coffee and layered with airy mascarpone cream, this cake brings together the softness of a classic sponge and the cozy charm of tiramisu. Each thin layer melts into the next, creating a light, balanced dessert that feels both simple and quietly indulgent.

 Baking     Tortes

NEW RECIPE

   Vinaigrette

   1. Wash the beets, potatoes, and carrots. 2. Boil the beets separately until tender (they take longer, about 1 hour). Let cool, peel, and dice into small cubes. 3. Boil the potatoes (about 20 minutes) and carrots (about 15 minutes) together until just tender. Cool, peel, and dice. 4. Dice the pickles into small cubes. 5. Peel and finely chop the onion. 6. Lightly squeeze excess liquid from the sauerkraut if it’s very juicy. 7. In a large bowl, gently mix the diced beets, potatoes, carrots, pickles, sauerkraut, and onion. 8. In a small bowl, whisk together the olive oil and white vinegar. 9. Pour the dressing over the salad and mix gently so the beets color everything evenly. 10. Add salt and pepper to taste. 11. Let the vinaigrette rest in the refrigerator for at least 20–30 minutes so the flavors meld. SERVING IDEAS: - Finish with a drizzle of olive oil and a sprinkle of fresh dill for a clean, elegant look. - Add a small side of rye bread or dark sourdough. - Add a few thin rings of red onion on top for brightness. - Vinaigrette tastes even better after resting for a few hours.

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   Chicken Noodle Soup

   BROTH 1. Peel onion. Carrots, parsnip and turnip: wash and peel. Celery stalks: wash and сut in half. 2. Place the chicken parts in a large stockpot. Pour in cold water to cover the chicken parts and bring to a boil. Once the water boils, drain the water and rinse the chicken parts with cold water. Add the onion, carrots, celery halfs , turnip, parsnip, bay leaf, thyme, and parsley (if using). 3.Pour in enough cold water to cover the ingredients by 1-2 inches (about 8-10 cups). Bring the water to a boil, then reduce to a simmer. Skim off any foam that rises to the top in the first 15-20 minutes. Simmer uncovered for 1.5 to 2 hours. 4. Remove the chicken and vegetables from the pot. Strain the broth into a clean pot. Discard the vegetables and herbs. 5. Once the chicken cools enough to handle, shred the meat off the bones and return meat to the broth. SOUP 6. Carrots: peel, wash and slice. 7. Add carrots and thyme to homemade chicken broth, and bring to a boil. 8. Stir in the noodles, sweet peas, and corn. Cook the noodles according to package instructions (about 6-8 minutes). 9. Taste and season with salt and pepper as needed. 10. Ladle the soup into bowls. Garnish with fresh chopped scallions or any herbs you like.

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