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Basterma (Բաստուրմա, Basterma, Pastırma)
Basterma (Բաստուրմա, Basterma, Pastırma)
Dry-cured beef in a spicy crust
Маринованные яйца (Pickled Eggs)
Pickled Eggs (Soleier)
Boiled eggs preserved in vinegar

Джем из чёрной смородины (Homemade Blackcurrant Jam)
Homemade Blackcurrant Jam
The classic recipe for preserving currants
Запечённая с травами курица (Herbed Roast Chicken)
Herbed Roast Chicken
Grilled chicken with an aromatic butter sauce
Посоле (Pozole)
Native American sweet corn broth 


2 kg sweet peppers; 1 kg tomatoes; 2 onions; 1 tbsp pork fat; ½-1 tbsp smoked paprika; a pinch of cumin; 1-2 tbsp sugar; 1 tbsp salt


Slice the onion into semi-circles and fry them in the oil on a medium heat until soft. Add the peeled and diced peppers and tomatoes. Add the paprika, cumin, sugar and salt and stir well. Bring to the boil and simmer for 20-30 minutes. Pour the hot Lecsó into sterilized jars and close the lids tightly. Wrap each jar in a towel and leave to cool. Store in a cool, dark place. Serve as a starter, garnish or as flavouring for soup.

Лечо (Lecsó)