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Description of the Book
Slavic Cuisine
The most featured Slavic dishes are collected in the book. It evokes interest to the roots of the whole culture presented by Russians, Ukraines, Byelorussians, Czechs, Yugoslavs, Bulgarians and Poles.
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«Baklava» Tartlets
Beet and Mushroom Salad
«Bird» Starter
Belarusian Salad
«Bishop» Cake
Belgrad Style Guvech
«Bukovina» Salad
Bilberry Soup
«Cat Eyes»
Biscuit Cake with Berries
«Chaos» Torte
Biscuit-Fruit Cheese Pie
«Chestnut» Cookies
Bishop Bread
«Commander» Torte
Bryndza in Batter
«Coq» Pastries
Buckwheat Fritters
«Crumb» Pastry
Carnival Roses
«False Chickens»
Carp Aspic
«Holliday» Torte
Carp in Grey Sauce
«Kiev» Torte
Chevapchichi
«Macaroni» Cookies
Chicken and Rice Baking
«Macaroons with Cottage Cheese» Biscuits
Chicken Legs in Sauce
«Master and Margarita» Scrambled Eggs
Chocolate Truffles
«Mouse Joy» Torte
Chopped Herring with Nuts
«Night» Torte
Chorba-Topcheta
«Old Pond» Shchi
Christmas Carp Soup
«Pokrovsky» Vinaigrette
Coffee Torte
«Red Paste»
Cold Boiled Pork Larded with Garlic and Onion
«Russian Bouquet» Salad
Cool Soup
«Stefania» Torte
Coq Fish Soup
«Stump» Torte
Cottage Cheese and Cherry Cake
«Upside-Down» Cake
Cottage Cheese Gulbishnik
Almond «Hairs»
Cottage Cheese Sticks
Almond Soup
Crayfish Soup
Apple Kvass
Crucian Carps in Sour Cream
Apple Solodgenik
Crumbly Boiled Rice
Apples in Caftans
Dalmatian Fish Soup
Apples Stuffed with Cottage Cheese
Date Torte
Arkhangelsk Style Salad
Dessert «Drip»
Balaam Shchi
Double Color Rice Pudding
Banitza
Drink of Guelder-Rose
Bean Torte
Duck in Mushroom Sauce
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