Russian Cookbook

500 g yellow split peas
30 ml vegetable oil
1 onion, sliced
500 g smoked pork belly or bacon
2 litres water or ham stock
3 bay leafs
Salt and pepper, to taste

Soak the yellow split peas in cold water overnight. The next day, drain them and put to one side.

Heat the oil in a heavy pan, add the onion and pork belly and when browned, add the water or ham stock. Heat until simmering and cook for about 1 hour.

Add the peas and bay leafs, and leave to cook for about a further 1 hour until the peas are soft and the pork is cooked and falling apart.

Remove the pork from the pan and cut it into cubes, then return it to the pan.

Season the soup to taste before serving, although because the meat is salty, the soup may not need extra salt.

1 salted herring fillets, soaked 2 hours in cold milk
2 tablespoons onion, finely chopped
1/2 tart apple, finely chopped
1 hard-boiled eggs, finely chopped
1 slices white bread, trimmed
1 tablespoons cider vinegar
6 tablespoons mayonnaise

Drain your herring and chop finely. Combine with the onion, apple and eggs, beat the vinegar and mayonnaise.

Pour over the trimmed white bread, allowing it to soak in a milk for 2-5 minutes. Add soaked bread to the herring mixture and chop until it is smooth.

Serve cold as an appetizer or as spread.

2 slices white bread without crusts, soaked in very little milk
500 gr. ground fresh beef beef
1 egg
1/2 cup diced carrots
1/2 cup peas
1/4 cup sliced onion
1/4 cup rice
3 tablespoons butter
Salt and pepper, to taste

Fry the vegetables lightly in the butter. Add 6 cups water, salt, and rice. Cook until they are done.

Mix bread, beef, egg well, and roll into small balls. Drop into the simmering soup and cook till done (20-25 mins).