Oven-Roasted Corn on the Cob
Roast corn on the cob in foil with butter, salt, and pepper. Use four to six ears and roast until the kernels are hot and tender. Make a small batch for the week.
Chicken Liver Patties
Make chicken liver patties with onion, carrot, egg, and semolina. Fry in small batches and cook the centre to 74°C (165°F). Serve it with lemon and a crisp salad.
Refrigerator Chili Ketchup Cucumbers
Make chili ketchup refrigerator pickles with cucumbers, garlic, dill, and a measured 9% vinegar brine. Cool promptly, refrigerate, and use within four days. Serve it cold.
Refrigerator-Pickled Butter Mushrooms
Boil butter mushrooms, simmer them in a 9% vinegar brine, then cool and refrigerate. This is a short-term side, not pantry-stable mushroom canning. Serve it cold.
Refrigerator Dill Pickles
Make refrigerator dill pickles with cucumbers, a measured 9% vinegar brine, dill, garlic, and peppercorns. Chill promptly and use within four days. Serve it cold.
Stovetop Tomatoes in Their Own Sauce
Simmer small tomatoes in a seasoned sauce made from ripe tomatoes. This fresh cooked version is refrigerated promptly and is not a canned pantry preserve. Serve it cold.
Fresh Horseradish Adjika
Blend fresh tomatoes, peppers, apples, garlic, and horseradish into a spicy condiment. Season to taste and refrigerate; this raw version is not a shelf-stable preserve.
Refrigerated Plum Jam
Cook plum jam with measured fruit and sugar, check the set on a chilled plate, then refrigerate promptly. This version is not pantry-stable. Serve after it cools.
Refrigerator Pickled Plums
Make sweet-spiced refrigerator pickled plums with a measured vinegar brine. Simmer briefly, cool promptly, and keep refrigerated for short-term use. Serve it cold.
Vegetarian Ukrainian Beet Borscht
Make a vegetable-forward Ukrainian borscht with beets, cabbage, potatoes, tomatoes, and optional cooked beans. Simmer until the vegetables are tender. Serve hot with fresh herbs.
Chicken Schnitzel
Make crisp chicken schnitzel with a three-step flour, egg, and breadcrumb coating. Pound the fillets thin and fry until golden and 74°C (165°F). Pair it with fresh vegetables.
Refrigerated Eggplant Caviar
Cook eggplant, tomatoes, onion, and carrot into a savory spread. This adapted version is for refrigeration only. Cool promptly, keep at 4°C or below, and use within four days.