Recipe

Recipe of borsch

For the broth:

 1½–2 liters of water;

400–500 g pork or beef on the bone 300 g fresh white cabbage;

4 medium potatoes;

salt - to taste;

1-2 dried bay leaves;

greens - to taste;

1 garlic clove

When the broth is cooked, remove the meat from it. While it is cooling, add shredded cabbage to the pan. After 5-10 minutes, add potatoes and other vegetables cut into strips or cubes. Throw in bay leaves and finely chopped greens. Cover the pan with a lid and cook for another 5-7 minutes borscht is cooked, you can add sour cream to taste

Recipe of lasagnia

For the lasagnia:

•three cups flour

•five eggs

•water (depending on the size of the eggs)

•three pinches of salt

•onion 100 gr

•carrots 100 gr

•celery 100 gr

•minced beef 250 gr minced meat (with bacon 150 gr)

•tomato paste 100gr 

•pepper to taste

•bechamel sauce

•50 g butter

•2 tablespoons flour

•500 gr milk

prepare the dough: mix the ingredients, knead a tight dough. Depending on the consistency, add or remove flour. Wrap the finished dough in cling film and leave in the refrigerator for twenty minutes. filling: cut the vegetables into small cubes, heat the pan and add a little sunflower oil, fry the vegetables for 3-4 minutes. add the minced meat, fry over high heat for 10 minutes, stirring constantly to make the minced meat crumbly. add tomato paste and two glasses of water, close the lid and simmer over low heat for 50-60 minutes, stirring occasionally. Bechamel Sauce: Melt butter, add flour and fry until light, creamy. Add milk, bring to a boil, stirring vigorously, remove from heat, leave to cool.assemble the dish: mix the chilled filling with the chilled Bechamel sauce, stir until smooth. Roll out the dough into 4 thin layers. We spread one layer of dough in a baking dish beforehand with butter. add 1/4 of the filling on top, lay out the second layer of dough and also add the filling on top, etc. until the end, sprinkle the last layer with grated Mozzarella cheese, put in an oven preheated to 180 °, bake for 25-30 minutes.

Recipe of lasagnia

For the lasagnia:

•three cups flour

•five eggs

•water (depending on the size of the eggs)

•three pinches of salt

•onion 100 gr

•carrots 100 gr

•celery 100 gr

•minced beef 250 gr minced meat (with bacon 150 gr)

•tomato paste 100gr 

•pepper to taste

•bechamel sauce

•50 g butter 

•2 tablespoons flour

•500 gr milk

•500 gr Mozzarella

prepare the dough: mix the ingredients, knead a tight dough. Depending on the consistency, add or remove flour. Wrap the finished dough in cling film and leave in the refrigerator for twenty minutes. filling: cut the vegetables into small cubes, heat the pan and add a little sunflower oil, fry the vegetables for 3-4 minutes. add the minced meat, fry over high heat for 10 minutes, stirring constantly to make the minced meat crumbly. add tomato paste and two glasses of water, close the lid and simmer over low heat for 50-60 minutes, stirring occasionally. Bechamel Sauce: Melt butter, add flour and fry until light, creamy. Add milk, bring to a boil, stirring vigorously, remove from heat, leave to cool.assemble the dish: mix the chilled filling with the chilled Bechamel sauce, stir until smooth. Roll out the dough into 4 thin layers. We spread one layer of dough in a baking dish beforehand with butter. add 1/4 of the filling on top, lay out the second layer of dough and also add the filling on top, etc. until the end, sprinkle the last layer with grated Mozzarella cheese, put in an oven preheated to 180 °, bake for 25-30 minutes.

I forget to add the Mozzarella cheese.