BUCKWHEAT SOUP
1.15 l ham stock (from 80 decagrams of cooked ham),
0.2 dl sour cream, 5 decagrams flour, spices,
60 decagrams potatoes, 10 decagrams onions

Simmer the buckwheat and diced potatoes in the stock, and add the spices. Whisk the flour with water and sour cream and stir into the soup. Bring to a boil briefly and serve with rye bread.

DÖDÖLI
1 kg potatoes, 70 decagrams flour, 2 dl sour cream, 4 medium-sized onions, 3 decagrams lard

Peel the potatoes, cut into coarse dice and cook in twice the quantity of salted water. When the potatoes are half cooked, pour on plenty of water and add the flour but do not mix it with the potatoes. Bring briefly to a boil once and then use a fork to press the flour down a little so that it does not start to burn, prick it and cook for about 30 minutes longer. Now stir the flour and potatoes together thoroughly, adding some more salted water if necessary.
Sauce: peel the onions, slice them and fry them in the lard until they are light brown, add the sour cream and pour over the Dödöli. You can also season the Dödöli with crackling or lard.

MIXED SALAD
Beetroot, pickled paprika, pickled red cabbage, gherkins in vinegar,
pickled mixed salad (Serbian Salad or Čalamadi:
cabbage, tomatoes, paprika, carrots, onion, garlic)