Traditional Recipes

Mix crab stick salad with rice, corn, hard-boiled eggs and shredded cabbage. Chill the dressed salad and add croutons just before serving. Keep croutons crisp on top.

Cook tomato-pepper adjika with garlic, sunflower oil and vinegar. Chill or freeze portions; hot-filled jars from this recipe are not pantry-safe. Use a clean spoon.

Cook eggplant caviar with tomato, carrot, pepper and garlic until thick. Keep this oil-rich vegetable spread refrigerated or frozen. Freeze extra portions for later meals.

Cook pumpkin rice porridge by softening pumpkin in water, then simmering rice in milk. Stir gently until rice is tender and creamy. Finish with butter and rest covered.

Fry cabbage pirozhki with a cooked vegetable filling and soft yeast dough. Seal each pie tightly and cook both sides until golden. Cool the filling before sealing each pie.

Cook salamur-style fish fully in a spiced broth with bay leaves and vinegar. Chill promptly in the broth and serve cold with herbs. Store the cooked fish refrigerated.

Cook a water-based banosh-style cornmeal porridge until thick and smooth. Top with crumbled bryndza and add cracklings if you like. Serve with bryndza and optional cracklings.

Make lazy cottage cheese varenyky by mixing curd cheese with eggs and enough flour to hold. Cut short pieces, boil and serve with butter. Boil until the centers are set.

Bake hot cross buns with warm milk, butter, cinnamon and mixed dried fruit. Pipe flour-and-water crosses before baking and cool on a rack. Enjoy warm with butter or tea.

Bake raisin cruffins from a soft butter-enriched yeast dough. Roll with lemon zest and raisins, twist into spirals and bake until golden. Enjoy with a cup of tea or coffee.

Cook apple-tomato ketchup with 1 kg apples, 500 g tomatoes, peppers, vinegar and cinnamon. Thicken gently and keep this flavorful sauce refrigerated. Chill before serving.

Make salmon canapés from the first complete appetizer on the modern-snacks page. Layer toasted bread with cream cheese and salmon, then serve chilled. Serve them while fresh.