Rus Cuisines: Palate Pleasing Salads

1" long then stir egg whites into the cucumber.
Push eggs yolks through a fine sieve set over a small bowl.
Slowly beat in mustard, sour cream, white-wine vinegar, sugar & white pepper.
When dressing is smoothn pour it over cucumbers & toss together completely but gently.
Taste-test for seasoning & adjust as needed.
Arrange lettuce leaves on a large serving plate or on a individual salad plates & mound salad on top of them. Sprinkle with dill then refrigerate until ready to serve.

ORIGIN: Anna Musto, Tallinn-Estonia, circa 1998

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Title: Kapusta - Ukrainian Kraut
Categories: Vegetable, Ethnic, Ukrainian, Salad, Sidedish
Yield: 1 Batch

1 ea Cabbage head
2 tb Vinegar
1 tb Sugar
1 1/2 tb Coarse pickeling salt

*NOTE: You may add 1 small shredded carrot to this as well for color.

Stone (Ceramic)Jar Kapusta
Clean cabbage dicarding outside leaves until only white leaves are left.
Finely shred cabbage by hand or use a processor. Place into large pot or pan 5 lbs at a time with 2 Tb salt per 5 lbs & stir well.
Now pack into large stone jar or crock.
Use a potato masher to pack down tightly.
Cover with a cloth & set in a cool place.
*NOTES:
1. Cover cloth with plastic wrap.

2. Use a rubber band to secure plastic wrap.

3. This well keep insects out of the kapusta

ORIGIN: Alla Skalinkova, Boyarka-Ukraine, circa 1998

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