3 tablespoons horseradish, freshly grated
1 cup sour cream
1 teaspoon sugar
1 teaspoon vinegar
Dash salt
Mix all ingredients and allow to stand several hours, tightly covered, in the refrigerator to blend thoroughly.
Serve with meat dishes.
4 large baking potatoes
200 gr fresh mushrooms, chopped
1 onion, finely chopped
100 gr butter
1 egg
2 teaspoons dill
1 cup sour cream
4 tablespoons cheese, grated
1/2 cup buttered bread crumbs
Bake potatoes at 375°F (190°C) for 45 minutes, or until potatoes are tender, when pierced through with a folk. Slice lengthwise, scoop out and mash the pulp.
Lightly sate the mushrooms and onion in butter, then combine with the mashed potato centers, the egg, parsley and cream. Blend well, then return to the potato shells.
Generously top with the sour cream and garnish with the grated cheese and bread crumbs.
3 cups beef stock (home-made or canned)
1/2 medium cabbage, chopped
1 large tomato, cubed
1 medium carrot, scraped and coarsely chopped
1/2 onions, chopped
5 large potatoes, peeled and cubed
2 tablespoons fresh dill, chopped
1 teaspoon garlic, minced
1 cups sour cream
Salt and pepper, to taste
Place stock, cabbage, tomato, carrot, onion and potatoes into a kettle and simmer for 30-40 minutes until vegetables are tender.
Add salt and pepper.
After soup has cooled a bit, add the sour cream, dill and garlic and serve immediately with chunks of dark bread.