3 turnips, 1 white onion, 2 carrots, 200g (7 oz) chickpeas, 50g or 1/4 cup of sour cream, salt and dill to taste.
 

Clean and boil turnips and carrots. Cube turnips and carrots (about size of chickpeas), dice onions, and chop the fresh dill. Soak the chickpeas overnight, boil until tender, and drain off water. You may use canned chickpeas instead. Combine vegetables in a large bowl, add sour cream, salt, dill and mix well.
 

200g (7 oz) sweet bell peppers. Filling: 120g (4 1/2 oz) brinza (white goat cheese), 40g (3 1/2 oz) or 2/5 cup sour cream, 40g butter, 2 gloves garlic, 1 bunch (1 oz) dill.
 

Rinse brinza well in cold water. Grate and combine with minced garlic and dill. Add sour cream and butter and make an even mixture. Cut around the pepper steams and remove seeds and white flesh from the inside. Wash peppers and then blanch them by scalding in boiling water. Cool and fill with brinza mixture. Slice peppers crosswise in rings to serve.
 

1 pomegranate, 2 onions, salt to taste.
 

Place thinly sliced onions in a bowl and wash it 2-3 times in hot water and add salt. Mix in the half of the seeds from the pomegranate with sliced onions. Crush and strain the other half of the seeds to make juice and add to onion mixture. Serve the salad decorated with onion cups filled with pomegranate seeds.
 

500 g (18 oz) fresh tomatoes, 3 onions, 1 fresh chili pepper, salt.
 

Cut tomatoes into thin round slices. Cut onions and pepper into very thin semi-circular slices. Combine all ingredients in a bowl, add salt, mix lightly. Arrange a hillock in salad bowl and top each serving with spring of greens.
 

500 g (18 oz) suzma, 1/2 bundle (2 oz) green onions, 1/2 bunch (1/2 oz) fresh coriander and dill, salt to taste.
 

Grate suzma well, put in a bowl, mix with chopped greens, green onions, salt and pepper.
 

500 g (18 oz) chicken, 150 g (5 oz) cucumbers, 150 g (5 oz) tomatoes, 1 bundle (4 oz) green onions, 1 head garlic, dill, 150 g (5 oz) or 5/8 cup mayonnaise.
 

Boil chicken and remove skin and bones from the meat. Cut chicken and peeled into thin strips. Cut tomatoes into very thin round slices, chop green onions and dill, and mince garlic. Set aside some cucumbers and tomatoes for garnish. Combine above ingredients in a large bowl, mix well, and season to taste. Arrange a hillock of salad in a serving bowl, top with mayonnaise, tomato and cucumber slices, and greens.
 

2 green radishes, 200 g (7 oz) cheese, salt to taste.
 

Peel green radishes, cut into thin strips and slice cheese in the same manner. mix them well with radish and salt.
 

200 g (7 oz) red radishes or cucumbers, 1 egg, 1 bundle (4 oz) green onions, half bundle (1 oz) dill, 1 bundle (2 1/2 oz) fresh coriander, 2 leaves (1/3 oz) lettuce, 225 g (8 oz) cheese, 200 g (7 oz) or 4/5 cup sour cream.
 

Dice radish and boiled egg. Chop green onions, dill and fresh coriander, shred lettuce into very thin strips. Place ingredients in a bowl and combine with half a sour cream and spices. To serve, cover each portion with remaining sour cream and top with grated cheese.
 

200 g (7 oz) mutton or beef, 200 g (7 oz) green radishes, 80 g (3 oz) onions, 6 g (1 teaspoon) vegetable oil, 140 g or 5/8 cup mayonnaise, 2 eggs, 1/2 bunch (1/2 oz) each: dill, parsley, fresh coriander, and 1/2 bundle (2 oz) green onions.
 

Boil meet and cut into thin strips. Peel green radishes, cut into thin strips, soak in cold water for 10-15 minutes, and drain. Fry thinly sliced onions in oil. Combine meet, radish, fried onions, mayonnaise, salt and pepper and mix. To serve, make a hillock in salad bowl, garnish with quartered boiled eggs, strips of boiled meat, and chopped green onions and greens. Top each serving with a coating of the remaining mayonnaise.
 

860 g (2 lb) cabbage, 100 g (3 1/2 oz) green onions, 100 g (3 1/2 oz) carrots, 50 g (3 1/2 tablespoons) vegetable oil, salt to taste.
 

In a large bowl, rub finely shredded cabbage with salt and work in well, forcing liquid from the shreds. Add chopped green onions and carrots cut into very thin strips. Mix in vegetable oil just before serving.