Studen
1 ea pork (pig) leg, 1 ea average chicken, 2 ea bay leaves, 5 ea pepper peas, 1 ea large carrotsalt to tastewater .
Clean the leg (we have a special name for this part of the pig, but Icouldn't find in English) very well. Pour hot water into the pan (2 l waterfor every 1 kg meat). Put the leg and a chicken into the pan and cookduring 4-5 hours on the little fire without boiling. 1 hour beforepreparedness chop a carrot finely and add it, pepper, salt, bay leaves intothe pan. When the meat is detached freely from the bones, take it out ofthe pan. Detach the meat and slice it. Strain the broth. Put meat andcarrot rounds on the dish (it must not be very large and very deep, usesome dishes for Studen). Pour the broth. Let Studen cool down and hardenin the fridge for a night. Studen is served with mustard, hot ketchup.

Selyodka pod Shouboy (Dressed Herring)
2 ea thick salted herrings, 5 ea potatoes, 4 ea carrots, 4 ea beets, 5 ea eggs, 400 gr mayonnaise .
Boil vegetables until they are ready ( you can boil vegetables in 1 pan). Boil eggs hard.Peel skin from herrings, cut them along the spine. Take all bones away. Cut herring meatinto very little pieces and always check for bones. Take a large dish. Put herring meatevenly on the bottom. If you like onion, you can put little pieces of onion on the herring.I don't like it. Then spread mayonnaise evenly (thin layer).Grind potatoes and make the nextlayer of it. Spread mayonnaise. Use a fork to plane the layers. Then goes carrot (grind, put, spread). Then you do the same with 4 eggs and beets. Spread mayonnaise on the beets andgrind 1 egg on it to make the dish beautiful. This salad must look like a cake.Put the dish in the fridge for an hour.Selyodka pod Shouboy is served as an appetizer.

Salad Olivier
1 whole chicken breast, poached, boned, and skinned, or 1/2 pound lean cooked veal, 1 pound all-purpose potatoes, boiled in their skins and peeled, 2 medium Cucumbers in Brine, 1 cup cooked fresh or frozen peas, 1 medium onion, finely chopped, 1 cup Mayonnaise, 2 hard-boiled eggs, peeled and quartered, 8 large black Greek olives, 8 sprigs parsley.
Serves 8-10 as an appetizer or 6 as an entreeCut the cooked chicken and potatoes into 1/2-inch cubes. Peel the cucumbers and also cut into 1/2-inch cubes. In a large bowl, combine the meat, potatoes, cucumbers, green peas, and onion. Add the mayonnaise and mix gently, so those ingredients are not mashed. Refrigerate the salad until serving time (but for no longer than 4 hours). Variation: Vegetable Salad OlivierOmit the chicken or veal to make a delicious meatless side dish.

Vinegret
2 ea average beets boiled, 4 ea potatoes boiled, 3 ea pickled cucumbers, 2 ea carrots boiled, 100 g green peas (optional)vegetable oilmayonnaise (optional)salt to taste.
Boil all vegetables. Let them cool down and then peel. Chop beets,potatoes, cucumbers, carrots, cucumbers. Add green peas, if you want.Season with vegetable oil or mayonnaise. Add salt to your taste.Served as an appetizer before main dish.