Solyanka

Solyanka (russ.: солянка) – a rich salty spicy stew – is one of the most popular dishes of the Russian cuisine. There are different kinds of Solyanka: with meat, sausages, fish or mushrooms. Most important ingredients are cucumber pickles or salted mushrooms. In RussianSolyanka means "salty", derived from the word соль - [sol] (salt). 

Ingredients (for 4-6 Persons)

2 litres (=8 cups)	rich meat- or bones stock
500 g (=1.1 lb)	different sorts of meat (smoked pork chops, gammon, sausages, cooked meat from the stock, chicken)
2	onions
2	pickled cucumbers
100 ml (=1/2 cup)	brine
2 tbsp	tomato paste
1	bay leaf
	black peppercorns
	lemon
	oil or butter
	fresh herbs (dill, parsley)

Solyanka - step by step

Make meat stock (as for borsch), strip meat off bones and chop it in fine pieces.Preheat a pan, add oil or butter. Cut the onions in semi-rings and stir until transparent.
Cut pickled cucumbers in stripes. Put the cucumbers and the tomato paste into the pan and stir for a couple of minutes.
Chop the meat in fine pieces.
Boil the stock up, add stirred onions, cucumbers, meat, brine, peppercorns and the bay leaf and simmer for about 10 minutes.
Serve with a piece of lemon, fresh herbs and sour cream.

http://www.russlandjournal.de/en/recipes/soups-and-stews/solyanka/

Hančin makovec

1 balíček prášek do pečiva
1 špetka sůl
2 šálky polohrubá mouka
1 šálek mléko
1/4 šálku olej
1 balíček vanilkový cukr
2 ks vejce
1 šálek cukr
1 šálek mletý mák

Mouku smícháme s práškem do pečiva v míse, přidáme cukr, olej, mletý mák, mléko, vejce, vanilkový cukr a sůl a ze směsi zpracujeme hustší těsto.

Těsto nalijeme na vymazaný a vysypaný plech, rovnoměrně rozetřeme a dáme péct do předehřáté trouby na 190 °C. Pečeme asi 20 minut.

Po upečení necháme makovec zchladnout a potřeme citronovou polevou. Hančin makovec po zatuhnutí nakrájíme na kostky


http://recepty.vareni.cz/hancin-makovec/