Our Kitchen

Ingredients:
1 Onion
500 g of various mushrooms
2 cups of ski or cottage cheese (you can combine)
Grated yellow cheese to taste
3 eggs
1 tablespoon of flour
.5 oz Mushroom soup mix

Preparation

1. Fry the onion until it is golden.
2. Add the mushrooms and the mushroom soup mix.
3. Fry until liquid comes out. After frying, let the mushrooms cool a little.
4. In a separate bowl, mix all the other ingredients together.
5. Add the onion and mushrooms to the bowl (after they have cooled slightly) and mix.
6. Put the whole mixture in a greased pan.
7. Put it in the oven at 190 degrees for 30 minutes or until the top is golden.

Ingredients:
3 medium onions washed and chopped.
oil for frying
Half a package of cut and frozen champignon mushrooms.
3 medium potatoes cut into cubes
4 eggs
1 cottage cheese
100 g grated yellow cheese
1 oz mushroom soup powder
A pinch of black pepper
spices to taste
a little salt
Recipe:

1. Fry the onion in oil until golden and add the frozen mushrooms (no need to thaw beforehand).
2. Add the mushroom soup powder and add the potatoes, continue frying for about 5 minutes, remove from the heat and cool slightly.
3. Beat the eggs, add black pepper, cottage cheese, grated yellow cheese, salt, and spices.
4. Mix lightly, and add the mushroom mixture (after cooling it, otherwise the egg will harden). If you have a mixer like Kitchenaid or Kmix then you can mix everything there, it saves a lot of work ;).
5. Pour the mixture into a greased pan {preferably Pyrex} and bake on medium heat for about 50 minutes or until golden.
6. Enjoy your meal!

Ingredients

1 sweet red pepper (optional)
1.5-2 kg cabbage sliced into thin strips
2 medium beets
4 medium potatoes
1 stalk of celery (optional)
1 onion
1 carrot
200 g Tomato paste
1 teaspoon of sugar
1 garlic
spices

Recipe:

1. Cut onion, celery, and pepper and put in a pot with boiling water for 15 minutes, then salt.
2. Grate carrots and beets on a grater, and put them on a pan, stirring occasionally.
3. Cut the potato into cubes and add to the soup and cook for 15 minutes.
4. Add the cabbage, and cook for another 10 minutes.
5. Mix the tomato paste with a glass of water and a teaspoon of sugar and pour it into the pan with the vegetables.
6. Pour all of this into the soup, add spices and all of the garlic, and cook for another 10 minutes.