“Naval” cabbage soup first appeared in the 18th century and is regarded as one of the oldest dishes in the Russian navy.
To cook it we need – sea fish (grouper, blue whiting, pollack etc.) – 400 grams, 600 grams of cabbage, 120 grams of raw pork fat, some smoked foods – bacon, mackerel – 10 grams, 1 carrot, 1 parsley root, 30 grams of melted butter and 2 onions.
At first we scale fish and boil heads, tails and fins.
Then we cut raw pork fat and bacon into small pieces and fry them with butter.
Now we shred cabbage and parsley root, add them to the fat and smoked foods, fry a bit and then stew on average fire.
We cut carrot and onions, brown them and add to the cabbage.
Stewing all the stuff…
Now we cut the fish into portion pieces and fry in salty butter.
Now we mix cabbage, fish and broth in one pan and bring the soup to the boil.
And here is a very delicious mushroom pie!
To cook it we need: 2 glasses of flour, 100 grams of butter, sour cream – 150 ml, salt – to prepare dough, and 500 grams of champignons, 3 eggs, 150 milliliters of sour cream, 150 grams of grated cheese, salt and pepper to cook the stuffing.
We mix flour…
…with grated butter…
…and put in the fridge in a plastic bag for 15 minutes.
Now we cut mushrooms.
Then mix eggs, sour cream, salt and other spices to taste in a bowl.
Add cheese and mix again.
…and mix again!
Now oil the baking tray…
…and spread the dough on it.
Now the stuffing…
Into the oven, 390F, 35-45 minutes.