Fish Clean and wash. Salted and left to stand for 1 hour. The white part of the leeks, carrots, parsley root and celery finely. Put to boil in 6 cups salted water. Add the peeled garlic cloves, bay

Spinach is washed, cleaned and cut into strips. Add salt and stew with a little water in a covered pot with a lid. Once is tender, add rice flour mixed into a little water and the oil. Make hot water

Cabbage cut into very thin strips, pour 8 cups water and boil until soft. Chopped leek stew in fat. Add flour and after pozaparzhi is put paprika. Roux pour in the cabbage, add the rice and soup

Tomatoes are placed in boiling water, peel , cut into small pieces and mix with chopped onions. Put salt, pepper, a pinch of sugar and wine. Garlic beat mechanically, mixed with red pepper and under

Ripe tomatoes are boiling water, peel and with the exception of 1 large tomato, and through a sieve with soaked and squeezed white bread. Mayonnaise was diluted with vinegar added milled tomatoes

Place 900 g chopped tomatoes in beef broth and cook. After a little added spice, sugar, salt, red wine and cooking continues until the tomatoes are cooked. The soup is strained, pressed, add lemon

All products are broken down with 2 tbsp (20 ml) and water were placed in a refrigerator. Just before serving add finely chopped parsley.

Cleaned beetroot Boil until tender, peel and press . Add the brine from the pickles, chopped herbs, cream, diced gherkins, meat and mix well. Then add peeled and cut into pieces of fresh cucumber and

Crush the garlic with salt mix with finely chopped parsley and the oil. Peeled cucumber cut into very thin rings, mixed with cream and cool 1 hour in refrigerator. Before presenting add yogurt, black

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

The juice is filtered, it is added to the chopped leeks and sprinkle with paprika.

Tomatoes peel and through a sieve. To the resulting juice add onions, parsley and celery leaves, chopped, salt and pepper to taste. The soup is served sprinkled with chopped hard-boiled eggs.

Mix yogurt and add to it crushed cloves of garlic and walnuts, chopped, peeled cucumber, salt and vegetable oil. The mixture is well mixed and diluted with 2 cups cold water. Tarator is served cold

Grind the garlic with the salt. Add 5 cups cold water, vinegar and chopped dill. Tarator mix well. Serve cold.

The clean cloves of garlic is crushed with salt in wooden bowl. Add peeled and diced cucumber and lightly beat mechanically in order to soften. Add chopped dill, vinegar and 5 cups cold water. Tarator