For dough use recipe with egg and olive oil or recipe with milk and butter.

With meat: - minced pork: 400 g - onion: 1 medium - couscous: 50 g - salt - pepper - paprika - ground caraway - bear's (wild) garlic Ruskie: - boiled and cooled potatoes: 0.5 kg - fresh cheese: 0.5 kg - onion: 3 medium - bacon: 200 g - salt - pepper With buckwheat: - buckwheat: 100 g - champignons: 200 g - bacon: 100 g - salt - pepper - nutmeg - herbes de Provence With pearl barley: - pearl barley: 70 g - spinach (frozen): 100 g - garlic: 2 cloves - butter (for frying): 1 tbsp - carrot (optionally) - salt - white pepper - paprika With spinach: - spinach (frozen): 200 g - feta-like cheese (a less salty one): 100 g - garlic: 4 cloves - butter (for frying): 1 tbsp - white pepper - herbes de Provence

With meat:
1. Spice the meat with salt and pepper and fry it.
2. Soak the couscous in boiling water until ready. Don't add any salt yet.
3. Mix couscous with meat and blend it.
4. Add rest of the spices.

Ruskie:
1. Crumble potatoes and cheese. Do not blend it!
2. Fry chopped onion and bacon.
3. Mix all ingredients and spices.

With buckwheat:
1. Boil the buckwheat.
2. Fry chopped bacon and mushrooms.
3. Mix it and add spices.

With pearl barley:
1. Boil the pearl barley.
2. Fry chopped garlic and spinach on the butter.
3. Mix it, add spices and then blend a little or mince it

With spinach:
1. Fry chopped garlic and spinach on the butter.
2. Crumble the cheese
3. Mix it and add spices.