Moscow Borshch

3.5 pints water

2lb beef shin

3 med beetroot peeled

Salt to taste

2 med Potatoes peeled and diced

1 small carrot peeled and grated

Half  white cabbage, shredded

1 ripe tomato

6 tbsp tomato paste

4 peppercorns

2 tbsp wine vinegar

1 bay leaf

Soured cream

Simmer the meat in the water for 30 minutes.

Add the beetroot and salt and boil for 10 minutes.  Remove the beetroot and grate coarsely.

Return to the pot with the remaining ingredients, except the bay leaf and the cream.

Simmer the soup for about 90 minutes until done.

Remove from the heat and add the bay leaf. Leave to cool to room temperature then chill overnight.

Next day, skim the fat from the soup and reheat to serve.

Put a slice of meat and a dollop of soured cream in each bowl.

Schi—Cabbage soup

1.5lb meat with bone

3.5 pints water

1.5lb cabbage,shredded

2 average potatoes, peeled and cubed

1 small turnip peeled and chopped

1 large carrot peeled and chopped

2 tomatoes diced

1 onion sliced

2 tbsp butter

Salt and pepper to taste

2 Bay leaves and parsley

Put the meat and water in a large saucepan and bring to the boil.

Skim off fat and froth and simmer for 1 hour.

Add the cabbage and carrot and bring back to the boil.

Add the potato and boil.

Fry the turnip, tomatoes and onion in the butter until softened then add to the soup and simmer for 30 minutes.

Add salt and pepper to taste together with parsley and bay leaves.

Serve with soured cream and bread.

Vareniki - Small filled pastries made from unleavened bread

Dough:

300g flour

1 egg

150g water

Filling:

Riccotta cheese or

Mashed potato and fried onions or

Fried mushrooms or

For a sweet alternative -

Cherries (stoned)

Put all the dough ingredients in a bowl and knead.  Add more flour if needed.

Roll out thinly and make rounds with a cup or glass.

Put the filling in the centre of every round and pinch the edges together to make small half moon pastries.

Cook in boiling lightly salted water until vareniki are on the surface.

Serve with sugar and sour cream.

Beef stroganoff

1.5lb lean chuck steak

1lb sliced mushrooms

2 large onions

Half pint dry white wine or cider

3oz butter

Half pint soured cream

Pinch of nutmeg

Salt and pepper to taste.

Cut the meat into thin strips.

Peel and slice the onion and fry in the butter until pale gold.

Remove the onions and quickly brown the meat.

Reduce the heat and add all the ingredients except the mushrooms and simmer for 90 minutes until cooked.

Stir in the mushrooms and simmer for 30 minutes.

Stir in the soured cream and allow to heat through.

Serve with boiled rice.

Jam filled Pryaniki biscuits

7oz wholemeal self raising flour

2 tbsp rye flour

2 tbsp plain white flour

Half tsp baking powder

3 tbsp clear honey

2 oz butter

1 egg

2 tsp mixed spices—nutmeg, ginger, cinnamon and allspice

1 tbsp ground almonds

Jam for sandwiching together

Optional glaze of icing sugar and lemon juice

Warm the honey by standing jar in pan of hot water.

Cream honey with butter.

Add the egg.

Stir in the dry ingredients to make a soft dough.  You may need more egg and honey at this stage.

Chill for an hour and then roll out thinly.

Cut into rounds.

Spread jam over half of the biscuits and sandwich together.

Put on a greased baking tin and bake 10 min at Gas 4 then lower to Gas 3 for 10 minutes.

When cool glaze if required.