USZKA - POLISH DUMPLINGS

Ingredients:

2 cups of the wheat flour

mushrooms

1 onion

some oil

Peel 2 or 3 onions and cut carefully into tiny cubes.

Cut mushrooms up into very thin slices.

Melt and heat some oil on a frying pan, throw the onion and brown gently.

Next throw mushrooms and mix with onion. Fry mixing constantly.

In the moment, when egg is curdled add salt and pepper. Taste your stuffing and season some more, all the way to taste that satisfies you.

Remove the frying pan from the cooker and let it cool. Then blend the mixture.

Build a heap on the pastry board by sieving two cups of the wheat flour. Add three drops of oil.Pour some warm, boiled water onto the flour. Mix with hands trying to form a dough. Form one knob from the dough, put on the lightly floured board and roll up most thinly, as you can - the thickness should be 2 to 3 mm.

From such clump cut out the circles (about 5 cm of diameter).

We put with a teaspoon a portion of mushroom filling on every circle.

Wrap up the filling with the dough in order to form a semicircle. Join together the dough with your fingers, closing the filling inside.

Now wrap two opposite horns up and join together with fingers forming something like an envelope. It's uszka indeed. It should be little, like a head of a teaspoon.

When uszka are ready we should cook them. At first boil salted water. When water boils, throw uszka one after another.

When uszka will flow to the surface of water cook them for two minutes. Then drain them off. Hot uszka are usually thrown directly into plates with the clear red borscht.

Adana

Ingredients for Cowpea Salad Recipe

1, 5 cups boiled cowpea

2 pieces of dried pepper

4 gherkins pickled

1 cucumber

3-4 branch fresh onions

Half a bunch of brook

A handful of parsley

Half a teaspoon olive oil

1 lemon juice

1 tablespoon pomegranate sour

1 tea spoon salt

Cowpea Salad Salad Recipe

Put boiled condensed lentils in the mixing bowl. Cut the pepper, pickle, sauce, cubed cubes and add them to the lentils. Then add green onion, parsley and broth to the salat. Lemon juice, pomegranate syrup, olive oil and salt on the top, a spoon with the help of a blend all the materials. You can add boiled corn grains or olives if you wish.

POLISH BEETROOT SALAD

Ingredients:

- 6 medium beetroots

- 1/2 of an onion

- 1 spoon of oil

- Juice of 1/2 of a lemon

- Pinch of salt

- 1/2 tsp of sugar

Boil the beetroots for about 1,5 hour. Take out and set aside to cool. Then, peel and grate on the largest vegetable shredder. Add chopped onion, oil, lemon juice, salt, sugar and mix all the ingredients.