For the egiht dihes thicekds with sauce they re- crete meat sauses

and cranbirres.For now the main one,probably not only and now , and
obligatorily baked brussels sprouts although other vegatables incuding
baked parsey, also enjoy a lot of treatment chestntus are popular
 Puding
 3kg of gelation
 350g cream, cram 36%
 120g of milk
 100of sugar
 20 m of galiano liqueur
 1sporig of mint
 60g of raspberrries
 40g boron
 120g of blueberries
Christmas dishes
 Beetroot cream
 3-4 cloves of garlic
 3-4 tablespoons of mascarpone
 Cheese
 Fresh coriandes dill or parsley
 1-2 tablesspoons of olive oli salt , papper, chili
 2-3 tablespoons of diseased almond flakes
 6medium beets
 1-2 potatos parsley root
 ¼ celery onion
 ½ season
 Barley with ears
 Preparation of red borscht with dumpllings : first you need to preparate the
leaven for borsch. Beets ,onion ,beard crust, grarlic, salt ,peppper,a little
marjoram ,season to taste and bring to the boil. Do not boli it or it wiil lose
its color . Arrane the handles on the heated plates and pour borscht.
Beets,onion , bread crust, garlic, allspice and bay left need to be sliced. Then
pour everything over with wather and leave it for a few days in a warm place.
 Stuffing: Boil and chop the mushrooms, stew winth onion and buttter until
the water evaporates.

Rool out the dough and from ears or dumplings , filling then with ready –made
stuffing. Boil in boiling stalted water and set aside. Dram the acidifed
borscht, combine with the broth of vegetables, add garlic ,salt, peppper, a litte
marjoram , season to taste and bring to the boil. Do not boli it or it will
lose its color. Arrange the handles on the hated plates and pour the borscht.
Fish in greek
 Fisch grek
 Contrrrrbutions to fried fish