Clean and rinse beans soak overnight in cold water and the next day boiled in the same water until soft. Cut into small cubes salo and onion, finely chopped parsley and sage, celery and cabbage cut

Finely sliced ​​garlic and onion fried in vegetable oil, add celery, cut into thin slices and carrots, diced, and a little stifling. Pour the broth and tomato paste, pour the salt and pepper and cook

Clean, rinse and scalded rice, pour 1/2 cup (100 ml) broth, add salt, vazvaryava and boil until soft to very low heat. Eggs broken in soup bowl with the lemon juice to a foam, add 1/2 cup of parts

Chop the onion finely and stew in fat. To it was added chopped tomatoes and also stew. Pour 5 cups hot water and bring to a boil. Add the rice and milk. Soup and add salt dovaryava on low heat. Serve

The rice is placed in a container with 5 cups boiling salted water and boil until tender. Add the grated tomatoes. Once boiled tomatoes, add milk. Soup, add salt to taste and boil for another 15

Milk mixed with 4 cups hot water, put on the fire to boil. Add rice and boil until soft. Shortly before removing the soup from heat and put the savory and the butter. The finished soup thicken with

Flour stew in some of the butter over low heat, then gradually and stirring constantly diluted with 6 cups of salted water, taking care not to form granules. When the resulting flour porridge boil

Chicken cut into small pieces, pour 6-7 cups cold water, add salt and put the fire to boil. Soften the meat, add the rice and a little later - peas. Soup boil for another ten minutes, thicken with egg

Finely chopped onion stew in the oil until soft, then add it to the flour and chopped nettles. By zasushena nettles, add 5 cups hot water and salt to taste. When the water boils, add the rice. The

Onions, finely chopped, pour 6 cups cold water and put the fire to boil. Add salt to taste and herbal butter. When the onion is tender, put chopped salt bush and rice. Soup boil on low heat about 30

Mussels are cleaned and washed well, is steamed in boiling water and remove from shells. Clams thoroughly wash and leave to strain through a sieve dense water, which are steamed mussels. In fat sauté

Chicken cut into small pieces and stew in fat with chopped onions and tomatoes. Pour 6-7 cups hot water, add salt and boil until soft. Add rice, then soup dovaryava, thicken with egg and serve

Chicken cut into pieces, pour 6-7 cups cold water and put the fire to boil along with carrots, magdanozovite roots, pepper, bay leaves and salt to taste. In fat are placed consecutively and sauté

Cancer clean and well washed, pour 6-7 cups cold salted water and boil, then separate the meat from the tails and claws. In fat stew chopped onion with the cloves of garlic and flour. Pour the broth

Meat cut into pieces, pour 2 liters of cold water and put on fire. Add salt, bring to the boil. Boil until soft with carrots, parsley root and 4-5 peppercorns. Add onions, chopped and stewed in fat