Dishes are from my collection.

 Vjatska Okroshka.

Shred radish as black or white, but better white is bitter, cooled boiled potato cut, mix all, salt, infuse till a radish give a juice. After add cold kvas, add in plates and by taste put a shedding radish .

Vjatski hrenoder.

Spicy such serving to the second dishes as meat and fish. And for one kg of tomatoes uses 100 gr of radish, garlic, salt, sugar by taste.

Shred tomatoes, shred and garlic, radish, mix mass, put in jars, roll up.

 

Mushroom caviar.

Two glasses of dried mushrooms are boletus, aspen mushrooms, as wet in water theirs for a few hours, filter. Cook mushrooms are on weak fire in water  till softness, to mince meat, add in broth after cooking formed. Fry in sunflower oil an onion shredded one kg, add in mushroom mass, add by taste sugar,salt, vinegar.

Serve as cold.

Vjtskije pelemeni.

Cook pastry, and use melted filling of shredding radish or mushrooms, fried and boiled with onion, or fresh, dry, serve with fromage.

Baked turnip.

12 turnips are middle wash, cut from a both sides and bake in oven for 40 min. And in ready turnip on top for a cut, fill in piece of oil. Sprinkle with greens.

Peas kisel.

Cook peas, rub, liquid purée salted or sugar add in enamel form. Frozen kisel cut on portions, serve with pour over a flax or any vegetable oil.