Potato

Pumpkin and potato soup fulfills all the important requirements for an autumn or winter first course: it can satisfy hunger, warm and give wonderful taste sensations. Best of all, you won't need any exotic or expensive ingredients! If tarragon co

Young garlic, baked dipped in red wine, can be eaten as an independent dish. In addition, it is growing Kosh garnish for roasted or baked lamb, pork or poultry.

Such a casserole with a golden sour cream crust, made on the basis of mashed potatoes, with a layer of boiled meat and fried onions, complemented by fresh vegetables or vegetable salad, is a wonderful option for a hearty second course for lunch or a

Belarusian cuisine is little known in our country. Alas. In its integrity, it is similar to Japanese, and in terms of deliciousness, it does not look like anything at all. In the field of soups, for example, Belarusians are famous for many things. In

It is believed that shangi - round open pies with potatoes, came to us from Siberia. In addition to potatoes, they very often cook them with mushrooms, which are very numerous in Siberian coniferous forests. However, with other wild mushrooms they ar

Aioli is a garlic sauce from southern France. Its indispensable components are olive oil, egg yolks and lemon juice. Usually served with fish.