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.

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).

200 gr spinach, washed, roughly chopped
1 small turnip, cut into 1-2 -cm cubes
2 medium carrots, sliced
1 small parsnip, cut into 1-2 -cm cubes
2 medium potato, diced
1 small onion, chopped
5 cups vegetable or chicken stock
2 tablespoons dill, finely chopped
2 hard boiled eggs, sliced
1 cup sour cream
1 tablespoon lemon juice
Sal and pepper, to taste

Bring the stock and lemon juice to the boil in a medium-sized saucepan. Drop in the turnip, carrots, parsnip, potato, onion, . Bring to the boil again and simmer for 25-35 minutes until the vegetables are very tender.

Add the spinach and cook for a further 5 minutes, or until the spinach is tender but still green and leafy.

Season with salt and pepper.

Serve hot or cold garnished with eggs, sour cream and a sprinkling of dill.