Snacks and Sauces

92 recipes

Appetizers, pickles and sauces I make at home: vegetable spreads for dinner, jars for the winter and sauces for meat. If you are not sure where to start, try fermented tomatoes — there is no canning involved: the tomatoes ferment under a plastic lid and keep in the fridge.

Popular appetizers and sauces

If you need something for the table today

The most filling vegetable appetizers are made from eggplant and peppers: eggplant caviar, fried eggplant rolls with walnuts, marinated sweet peppers with garlic. For something quick from what is in the fridge — garlic toasts or sprat sandwiches.

If you are expecting guests

For a holiday table — appetizers you can make ahead that still look good at the end of the evening: chicken liver pâté, kholodets, beef tongue in aspic, herring forshmak. For a Mediterranean spread — baba ganoush and bruschetta.

If you want to put up jars for winter

In autumn I ferment and pickle. The easiest start is sauerkraut — all you need is cabbage, carrots and salt. Fermented pickles first ferment in a bucket and are then sealed in jars, so they keep at room temperature all winter. If you like it spicy — pickled plums and pickled hot peppers. From peppers and vegetables I cook lyutenitsa, ajvar and adjika.

If you need a sauce for a particular dish

For kholodets and meat — homemade horseradish and mustard. For grilled meat — tkemali, cornelian cherry sauce or chimichurri. For pasta — homemade tomato sauce. For seafood — garlic shrimp sauce.