Ingredients
Beef tenderloin - 1 lbs. (0.49 kg)
salt - 0.25 teaspoon
pepper - 0.125 teaspoon
2 yellow onions
sour cream - 0.5 lbs. (230 g )
flour - 1 tablespoon
butter - 1 tablespoon


Method
Prepare sauce: boil 1 glass of water. Carefully add flour stirring continuously. Boil 10-15 minutes. Add sour cream and salt. Bring to a boil. Put aside. Chop onions and simmer them with butter at low temperature for 20 minutes. Mix with the sauce. Cut beef into sticks 1.5 -2 in. (4-5 cm.) long and 0.2 in. (2-3 mm) wide. Add salt and pepper. Thoroughly fry at high temperature for 10 minutes and another 10 minutes at low temperature. Add the sauce mixed with onions. Fry for another 5 minutes. Servings: 2-3 with any garnish.

    

Ingredients
4 large eggs, separated and at room temperature
A pinch of salt
2/3 cup sugar, in all
1/4 teaspoon cream of tartar
2/3 cup cake flour, sifted
1 teaspoon vanilla extract, freshly grated lemon r
A 9-inch round spring-form baking pan
Wax paper f

Description
This is a cake of many virtues: it is fragrant, soft, and springy. It has a fine texture, excellent body, does not crumble, and stays moist for a long time, all of which make it a splendid base for many fillings and toppings. This basic recipe can be

Method
Place the baking rack at the middle level of the oven and preheat the oven to 350°F. Line a 9-inch spring-form pan with wax paper and butter the paper. In a large bowl, using a wooden spoon, vigorously beat the egg yolks with a pinch of salt for 30

    

Ingredients
1 kg rye bread rusks
1 tablespoon raisins
1 ½ cup sugar
¼ cup yeast
per 1 lt. of kvass: ¼ cup horse-radish
per 1 lt. of kvass: 1 tablespoon sugar
per 1 lt. of kvass: 2 tablespoons honey
per 1 lt. of kvass: 2 tablespoons raisins


Description
kvass yield 10 lt.

Method
Pour 10 lt. boiling water over the dried rye bread rusks. Cover the saucepan with a towel and let it stand for one day. Then strain the liquid through a sieve. Boil the raisins in the strained liquid sprinkled with sugar. Stir and cool the liquid. Then stir in dissolved yeast, cover the saucepan and let it rest until foam appears. Strain the kvass. Pour it into bottles, cork them up and tie with a wire. Set the bottles with the kvass in a cold spot. In 10-12 hours add grated horse-radish roots, raisins, honey and sugar into the kvass and let it stand for some time.