Peel the cucumbers are cut, remove seeds, cut into cubes and smothered in lightly salted water. After a little added flour, fuzzy and cream are boiled, add salt and add the chopped parsley to the

The cornmeal was placed in 800 ml boiling, lightly salted water vazvaryava is, the fire is reduced, and with constant stirring polentata boil about 20 minutes. Serve immediately. might be spread out

Canned grape leaves drip. Finely chopped onion and leek sauté in the oil with a little water. When tender, add rice stew with 1/2. Glass of water. After boil off the water, add the spices - fuzzy in a

Vegetables are cleaned and washed, cut into in small pieces and put into a small amount of boiling salted water . After 4-5 minutes add the cleaned, washed and chopped potatoes, and shortly thereafter

Sifted flour is sprinkled with salted water and rub between hands. Received crumbs sieved to remove the flour and gradually be placed in boiling water (or milk) at a ratio of 1: 4 and cook on low heat

Broad beans are washed and cleaned. Add chopped onions, carrots, celery, chopped 5 crushed garlic and salt. Stew with 1/2 cup (100 ml) of water and 1/2 cup (100 ml) sunflower oil over low heat. When

In a saucepan put the cleaned and washed okra, chopped mushrooms, clean onions, chopped garlic cloves, the oil, wine and spices. Mix well. Top put sliced ​​tomatoes. The meal was capped tightly and

Broad beans are cleaned and soak in cold water overnight. The next day to clean the husks, pour cold water and boil until soft, then ground to a paste, which is added to the stew in fat finely chopped

Separate grains of cleaned and washed beans and cook on low heat until polusvaryavane. Add stewed in fat onion, chopped tomatoes and pre-chopped. Add red pepper, and a little later put chopped mint

Finely chopped onion stew in the oil until soft and stir with paprika. Add consecutively and sauté the tomatoes, chopped and washed with warm water and finely chopped nettles, then pour hot water

Carrots are scraped, washed and put in boiling water. When boiled is removed from the water and drain. Sgoreshtyava is fat and it put the onion and fry when, put on wheels chopped carrots, mix well

The oil becomes heated and in it fry until browned one after another heads turnips, cut into quarters, potatoes rings, chopped onion and crushed garlic and flour. Then add the tomato puree and

The main objectives are peeled, washed and cut into slices 1 cm thick. Separately, cut into slices onions. In a saucepan put one line celery, onion and a line at the top of the remaining celery. Pour

Finely chopped onion fry with sugar in fat. In roux add the red pepper, tomato paste, quince, cut into slices, potatoes, grated finely grater, and salt to taste. Pour 1 cup (200 ml) of water and dish

Salt in boiling water put salt and pour gradually and stirring the cornmeal. Boil until polenta harden and begin to separate from the walls of the vessel. Pour into pan a thickness of 3-4 cm. As well