Protein. Steep beans (lentil, pies) into water (1 glass) for a few hours, then cook for 30-60 minutes. Cut onion thoroughly (1-2), grind carrots and (1 glass), cut garlic (1clove), cut mushrooms (1 glass). Mix the products and cook for 5 minutes. Season with butter.

      Baked vegetables. Wash thoroughly potatoes (4-5), beats (small ones - 2-3), carrots (2-3), turnip (2-3) and bake them unpeeled in the oven for 30-45 minutes. Serve immediately after baking. In addition, serve dill and parsley, green onion, cucumbers, butter, vegetable oil and relish: turnip with sunflower oil or grind garlic with lemon juice.

      Eggplants. Cut eggplants (1-2), onion (1-2), tomatoes (2-3), grind carrots (1), add green pepper (2) and rice (1 glass), steep with water and stew in a deep pan with slow fire for about 1 hour. Then add vegetable oil (3 tsp).

      Buckwheat. Fry buckwheat (rice, wheat) – (1glass) on the dried pan, stirring all the time. Do not cover. Replace into a deep dish and cook with slow fire till readiness. Then add some milk, butter and season with parsley.

      Porridge. Mix rice (1/2 glass) with millet (1/2 glass). Pour with hot water (3-4 glasses). Cook till readiness. Mixture of such products as oats, buckwheat, millet, and rice (each ¼ glass) are also recommended.

      Seasoning to porridge. Cut mushrooms in thin stripes (2 pieces) and onion (1). Stew in water (a little). Take away from the fire and add cream or butter.