3. Kvass is fermented beverage made from black or regular rye bread. The color of the bread used contributes to the color of drink. It is classified as a non-alcoholic drink by Russian. It is especially popular in Russia. Kvass has been a common drink in Eastern Europe since ancient times. Kvass is made of natural fermentation of bread, such as wheat, rye, or barley. Modern homemade kvass is mostly made of black or regular rye bread, usually dried, baked into croutons, or fried, with the addition of sugar or fruit, and with a yeast culture and zakvaska.

5. Ingredients: Boneless beef shank - 800 Gram Onions – 100 Gram Bay leaf - 1 Each Vegetable oil - 40 milliliters Potatoes - 300 Gram Carrots - 200 Gram Peppercorns - 5 Pieces Cabbage - 300 Gram Tomato puree - 100 Gram Salt How to cook " cabbage soup " 1. Place the beef in a pan, add 3 liters of cold water over high heat and bring to a boil. When on the surface of the broth will foam, reduce the heat and remove the foam to extinction. 2. Grate the carrots on a fine grater and finely chop the onion. Place the vegetables in a frying pan and fry in vegetable oil. Add the vegetables, bay leaf and pepper to the broth and simmer for about 1 hour until beef is tender. Get vegetables and spices from the pan and add salt. Cut the meat into small pieces and put back into the broth. 3. Shred the cabbage, diced potatoes. Add the cabbage and potatoes in the broth. Cook over medium heat for 10 minutes. 4. Add the tomato puree. Cook until cabbage and potatoes are tender, about 5 minutes. 5. Turn off the heat, cover the pan with a lid and let the soup stand for at least half an hour. Serve the soup with fresh bread, sour cream and herbs.

8. Aspic is a dish in which ingredients are set into a gelatin made from a meat stock or consommé. What you need: 4 large pork legs 1.5 kg of meat 1 onion 1 carrot 1 parsley root 1 bay leaf black pepper, salt 4-5 cloves of garlic What to do: 1. Legs are carefully washed, scalded with boiling water. Wash meat, cut into large chunks. 2. Fold the legs and the meat in a large pot, cover with water. Put over high heat, bring to a boil. Slotted spoon to remove the foam. 3. Onion and carrot peel, coarsely chopped, with parsley roots slightly oven to dry hot pan, add the meat to the pan, reduce heat to low. Cooking under ajar lid 5 hours, if necessary adding water. At the end of cooking, add the bay leaf, pepper and salt to taste. 4. Put the pan of meat and vegetables. Broth, cover and leave in a warm place.

9. 5. On the feet to remove all the bones. Chop the meat tenderized and legs. Peel and chop the garlic. 6. Put chopped meat into shapes on top sprinkle with garlic. Pour a thin stream of strained broth, cover with cling film and put in the cold. When the jelly hardens, carefully scrape off the spoon went upstairs and congealed fat. To submit a form to turn into a large dish, cover with a hot towel, shake vigorously. Cut the jelly into pieces.