Pea soup with smoked ribs and greens

Smoked 400 g
Peas 250 g
Onion 2 pieces
Carrots 1 piece
Potato 3 pieces
Parsley root 1 piece
Parsley 1 bunch
Bay leaf 2 pieces
Salt to taste
Vegetable oil 75 ml
Ground black pepper to taste

Put peas in a saucepan with boiling water and cook for about an hour. We take smoked pork ribs with fat, cut them in meat, if large ones, we chop them in half. Cook as usual in broth with peas.

Onions, carrots and parsley root cut into medium pieces, can be diced and passera in vegetable oil until golden brown.

As soon as the peas are ready, add sliced potatoes, frying and spices and cook until the potatoes are ready. We fill with chopped parsley, let it brew for 10 minutes and serve on the table.

Thin pancakes with milk

Thin pancakes with milk are the English version of traditional lush Russian pancakes baked with yeast. In Europe, pancakes have the appearance of thin, almost transparent napkins. In France, they are called “crepes” and are served with hundreds of different fillings. There are no special tricks in cooking: the thinner the dough, the thinner the pancakes are. Openwork option in the hole, it will turn out, if part of the milk from the recipe is added to the dough a little hot. Before pouring the first pancake, it is necessary to ignite the pan well. The pancake is ready when it begins to turn red to crispy edges.

Wheat flour 400 g
Sugar 2 tablespoons
4 egg eggs
Milk 1 l
Salt on the tip of a knife
Vegetable oil 2 tablespoons

Beat eggs with sugar.
Gradually add flour and salt, alternating with milk and gently stir until smooth.
Leave for 20 minutes.
Add vegetable oil to the dough and fry the pancakes in a hot pan.

Spaghetti carbonara with red onions

Spaghetti carbonara is an Italian dish, it is popular all over the world, including ours. Invented once by simple miners, this simple and nourishing pasta has won the hearts and stomachs of many. For carbonara you need to choose such bacon slices, where there is more meat and less fat. If there is a lot of it, then by cooking it will make the paste too heavy. You can crush the garlic and throw in the roast. But in order for the dish to acquire a refined, barely perceptible aroma, it is enough to sweat the slices of garlic in oil and remove from the pan after a couple of minutes. It is not necessary to use spaghetti carbonara in your recipe – choose your favorite pasta from 500 kinds of pasta. But only from durum wheat.

Spaghetti 250g
Butter 20 g
Garlic 2 cloves
Red bow 1 head
Bacon 50 g
Cream 20% 200 ml
Grated Parmesan Cheese 50 g
4 egg eggs
Salt to taste
Ground black pepper

Boil the water in a large saucepan and cook the pasta to the state of al dente. Usually you need to cook it for a minute less than indicated on the pack.

While the pasta is boiling, melt the butter in a frying pan and fry the finely chopped onion, garlic and bacon on it. To softness and to distinct garlic and fried smell.

Remove the pan from the heat and in a deep bowl, whisk four egg yolks with cream and grated parmesan. Salt and pepper the mixture, whisk again.

Put the bacon slices fried in onions and garlic into the finished spaghetti. Pour in a mixture of cream, yolks and parmesan, mix. And immediately serve, sprinkled with freshly grated cheese and black pepper.