Sauces and Dips
Horseradish and beet root sauce
Clean horseradish, grate finely, pour over with warm water and leave
it to cool. Peel beet root and grate finely. Mix with drained horseradish,
add vinegar and a pinch of salt. Mix well.
Horseradish and beans sauce
Cook beans, drain and pass through a sieve. Mix with a little oil, vinegar,
a pinch of salt and ginger. Clean horseradish, grate finely and add to
the beans. Mix well, add water if needed.
Dill or sorrel sauce
Heat oil and brown flour, pour in 2-3 tablespoons of cold water. Add chopped dill/sorrel, pour in some warm water, sprinkle with lemon juice and a little salt. Cook for 5-10 minutes on low heat.
Clean mushrooms, slice and pour over with boiling water. On a little
oil fry finely chopped onions, add drained mushrooms, a pinch of salt and
a bay leaf. Sauté for 15 minutes. Add bread crumbs, minced garlic,
chopped parsley and some caraway seeds. When it boils, mix in diluted miso.