Pasha (Easter pie)

The recipe was told by Zinaida Prokofjeva, Aglona region, Graveri rural district, "Laimdotas"


For yeast dough:
Preparation:
Dissolve yeast in warm milk. Add sugar and stir. Continuously stirring add flour. Yeast dough should have thick creamy consistency. You can add vanilla sugar. Place dough in a warm place to breed.

For main dough:
Preparation:
Whip the eggs, melt the butter on slow heat. Add this mass to yeast dough. Slowly add the flour and thoroughly mix the dough. You can add raisins. Leave the dough for about 30 minutes. Oil the frying pan, divide the dough into several pieces and place them on the pan. Make the decoration from the rest of the dough: roll thin strips and cut them from one side to form a fringe. The dough can be formed as braids. By making the "knot" of round dough strips you can form the birds, creating wings, head and tail. Brush the top with egg. When decoration of pies is finished, you should create a cross on the top.
––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––

Gulbisniki/kartoflanniki

The recipe was told by Marija Nikiforova, village Pitrini, Izvalta rural district, Kraslavas district


Cook potatoes (usually small potatoes) with skin, peel off the skin and mash warm potatoes in a wooden bowl. Mash them for a long time until your back gets wet. Stew cut cabbages with carrots and onions. Add salt according to your taste, powder the table with flour and form palm-sized scones on the table. Stuff the scones with stewed cabbages, fold and press the sides together. Put them on the frying pan and bake in the Russian oven. Before serving, pour over with melted butter. Serve with sour cream.
––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––

Kokoras

The recipe was told by Marija Nikiforova, village Pitrini, Izvalta rural district, Kraslavas district

Kokoras are baked from bread dough (rye flour) or pie dough (wheat flour). Bread is baked for a long time - four hours. From the rest of the dough, make pancakes - about one finger thick and the size of the pan. Put the pan into the oven on the coals at the very edge, because deeper in the oven bread is baked. When one side is ready, turn the other side. Kokoras should be brown, with a crust. Eat with butter or fat. They can also be baked from pie dough. Muffins with cottage cheese were also called kokoras. Make squares from yeast dough. Add eggs and sugar to cottage cheese. The filling is put into the square, which is folded to form a triangle. Brush with whipped egg. Bake in the oven.
––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––

Cooked sugar

The recipe was told by Marija Nikiforova, village Pitrini, Izvalta rural district, Kraslavas district

Put the sugar into a pot, add the egg, pour milk and simmer for a while, constantly stirring. When it begins to boil, you can add a piece of butter. It is ready when it becomes brown and does not stretch any more. Remove from fire and continue to stir. If it does not stop boiling, add a little cold water. Pour on a flat dish or bowl oiled with butter to make it easier to remove. When the sugar hardens, remove from the dish and cut into pieces. Serve to tea.
––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––

Sauerkraut soup

The recipe was told by Marija Nikiforova, village Pitrini, Izvalta rural district, Kraslavas district

It is usually cooked in winter. Cook large pieces of pork - both lean and fat meat – in water, add sauerkraut. You can add potatoes or pearl barley. Add bay leaves, salt and pepper. Cook (stew) in the oven for two hours. Serve with sour cream.
The meat is removed from the pot and eaten separately. Sauerkraut soup can be eaten for a week - it gets even more delicious. You can even freeze it, the taste will not change.
––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––

Stewed cabbages with meat

The recipe was told by Marija Nikiforova, village Pitrini, Izvalta rural district, Kraslavas district

Cut a cabbage into six or eight pieces (depending on the size of the cabbage). Put cabbage slices and pork ribs or boneless meat into the pot, add salt, pepper and bay leaves. Stew in the oven.
––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––

Sugar beet sweets

The recipe was told by Zinaida Prokofjeva, Aglona region, Graveri rural district, "Laimdotas"

Cut fresh sugar beet into small cubes or small, thin strips and let them dry in a warm oven. They will be sweet and very tasty. The children ate them instead of candy.
––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––

Barley soup

The recipe was told by Zinaida Prokofjeva, Aglona region, Graveri rural district, "Laimdotas"

Add water to crushed barley and boil it in the oven to a boil. The soup becomes a bit reddish in colour. Serve with cream.
––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––

Beet kvass

The recipe was told by Zinaida Prokofjeva, Aglona region, Graveri rural district, "Laimdotas"

Pour water over red beet and leave a warm place. Let it prepare for about a month.