A Russian Dinner

Directions

1. Mix and put through Cuisinart so texture will be very fine. Add in lots of salt and pepper.DOUGH: 1 c. water Salt 1 egg Flour
2. Knead well till dough is elastic and hard. Refrigerate. Roll dough into sausages and cut into slices. Dab each quarter-sized slice in flour and flatten with rolling pin or possibly in the palm of your hand. Fill with 1 tsp meat and enclose in dough, pinching edges tightly shut with fingernails. Add in to salted, boiling pot of water and simmer over low heat for about 20 min, stirring once or possibly twice. Serve with butter and sauteed onions and a dollop of lowfat sour cream. Feeds an army!
3. Stir yeast into lowfat milk and let it sit for a couple min. Mix together remaining ingredients. Add in yeast. Knead the dough well. Give it 2 risings.Divide into 5 parts. Roll each out flat with rolling pin. Spread about 2/3 can of poppy filling onto dough. Sprinkle with raisins. Roll up tightly, stretching dough lengthwise. Let rise a third time.
4. Loaf will be the shape of French bread, long and thin. Bake on cookie sheet at 375 degrees for 45-50 min. Brush hot loaves with melted butter.
5. Wash meat. Add in to water in large soup pot. Cover and simmer till meat is tender (about 1 hour). Remove scum as it accumulates. Saute onions in butter. When yellow, add in tomatoes, carrots and beets. Saute them too in skillet.Add in potatoes and a little later, when potatoes are partly cooked, add in cabbage to soup pot. Cover both pot and skillet and simmer.
6. Cut meat off bone. Cut into 2-inch squares. Return to stock. Add in sauteed vegetables to stock. Add in 3 large tsp salt and generous shake of pepper.
7. Wash parsley (Italian, flat-leaf type), wring out and cut fine. When potatoes and cabbage are soft, add in parsley and remove from heat. Serve with a dollop of lowfat sour cream.
8. Chop everything into small pcs. Stir together. Eat at once because it doesn't keep well (not past 1-2 days in refrigerator).