Main Dishes

Make chicken enchilada-style soup with 500 g chicken, black beans, corn, tomatoes and cumin in one litre of broth. Simmer until the chicken is fully cooked through.

Grill chicken satay from the original soy, lemon, honey and turmeric marinade. Add a quick peanut sauce, check the chicken temperature and serve with fresh sliced cucumber.

Simmer bean soup with 400 g dried beans, carrots, celery, garlic and thyme. Add smoked sausage if desired, or use vegetable broth for a meat-free bowl any day at home.

Bake sea bass fillets in foil with garlic, olive oil and lemon. Use 800 g fish, check the thickest part for doneness and serve this simple oven dinner with rice.

Make cherry sauce for meat with 500 g cherries, dry red wine, balsamic vinegar and warm spices. Thicken with a cold-water cornstarch slurry and serve with duck or pork.

Make homemade yeast kvass with toasted rye bread, water, sugar and 5 g dry yeast. Ferment briefly, strain, bottle with room for pressure and keep the drink refrigerated.

Make homemade cherry liqueur with pitted cherries, sugar and commercially bottled vodka. Infuse for three to four weeks, strain through clean cloth and serve chilled.

Make chilled okroshka with poached chicken, eggs, cucumber, radish, kefir and sour cream. Chop everything into small pieces, whisk the dressing smooth and serve cold.

Simmer chicken meatball soup with rice, potatoes, carrots and fresh herbs. Shape tender meatballs, cook the rice until soft and check the chicken before serving.

Fill crisp tartlets with cold-smoked salmon, cream cheese, lemon and dill. Make the filling ahead, assemble just before serving and keep the appetizers chilled.

Make Ukrainian chopped pork sausage with garlic, paprika and nutmeg. Fill casings, bake until cooked through and check the center with a thermometer before serving.

Juicy baked cutlets made with minced meat, onion, garlic, egg, milk and breadcrumbs, cooked until safe and tender. Follow the measured ingredients, clear steps, timing, serving