Warenyky with cheese

Ingredients:
1/2 kg of cottage cheese,
1 egg,
1 teaspoon of salt
1/2 teaspoon of pepper
1/2 kg of wheat flour.

Execution:

Grate the fresh cheese well, give the egg, salt and mix everything thoroughly. Sift 500 g of wheat flour, add the egg, salt and knead in the water to a hard dough, make and cook warenyky (cast warenyky over boiling water). Warenyky can be made sweet by adding sugar to the cheese.

Kyselytsia

Ingredients:
Decoction of beef bones,
sauerkraut kvass (about 1 I),
a few dried mushrooms, cooked and chopped.

Execution:

Pour cabbage kvass into the bone stock, add the mushroom decoction and chopped mushrooms and bring to the boil. Season to taste with salt and pepper. Whip the cream with flour and bring it to a boil again. Serve with boiled potatoes, egg or porridge.

Pesto bears

Ingredients:

garlic leaves, i.e. approx. 200 leaves

extra virgin olive oil

salt

Execution:

Thoroughly wash the collected garlic leaves under running water, dry it best by placing it in cotton cloths that will soak up the water. Blend clean leaves, adding oil and salt. Put aside in a bowl or pot for 2-3 hours, covered. After this time, put into the jars, whisking thoroughly. Pour olive oil on top of each so that it covers the whole pesto. Whipping and pouring olive oil are very important moments that determine the quality of natural pasteurization. The jars are best kept in the refrigerator.

The recipe comes out of 10 jars.

The best pesto leaves are young wild garlic leaves, harvested at the end of March to mid-April. They have the most valuable properties and the strongest aroma. Harvested when the plant is in bloom, it is not suitable as a pesto. Bear's garlic is similar to the highly poisonous winter crocus and the May lily of the valley, but their leaves do not have stalks.