Ingredients:

300 gram lentil2 litre water1 bundle greens1 piece bacon rind200 gram bacon (marbled)500 millilitre bouillon250 gram potatoes2 soup spoons vinegar1 pinch salt1 pinch pepper1 pinch sugar

Let the cleaned lentil soak in the water through the night.

Bring the lentil to boil in the water they were soaked in. Add the cleaned and chopped greens, the bacon rind and diced bacon.

Add the bouillon and let the mix simmer with middle heat for about 25 minutes.

Peel the potatoes and wash and dice them in the meantime. Put them into the soup after the the end of cooking time and let it cook for two more minutes. Take the bacon rind out of the soup afterwards and season the soup with vinegar, pepper and salt.

Ingredients for four people:

1 potatoes (waxy)1 cucumber1 big onion3 soup spoons oil1 teaspoon instant clear stock

saltblack pepper

3 soup spoons herb-flavoured vinegar2 eggs (middle sized)1 soup spoon milk3 soup spoons flour3 soup spoons breadcrumbs4 thin pork cutlets / turkey hen cutlets

(about 125 gram)3 soup spoons margarine1 bundle dill

maybe some lemon juice

Clean the potatoes thoroughly, refine them in boiling water for about 20 minutes. Teem and quench them. Then peel them. Slice them.

Clean the cucumber, wash and peel it and slice it thinly. Peel the onions and dice them finely. Heat oil in a pan and braise the onions lightly.

Add 250 millilitre water, boil it up and stir the instant clear stock. Pour the herb-flavoured vinegar over the potatoes and put them away.

Whisk the eggs in a deep plate. Put flour and breadcrumbs onto two different plates.Wash the meat, pat it dry and season it with salt and pepper. First turn the cutlet in the flour, then in the eggs and lastly in the breadcrumbs.Heat the margarine in a pan. Roast the cutlet in the pan on each side for about three minutes till it's golden brown.

Wash the dill, pat it dry and put some of it away for decorations. Chop the remains finely.Add the chopped dill and the cucumber to the potato salad and and intermix them. Season it with salt and pepper.

Serve the cutlet and the potato salad and sprinkle it with some lemon juice if you want to.

Ingredients for four people:12 potatoes (not to small)

4 onions2 soup spoons of flour3 eggs

saltpeppermargarine for roasting

Grate the potatoes and onions and mix them with the flour and the eggs.

Don't use too less margarine for roasting. Put one wooden spoon of the potato mix into the pan.

Don't use too less margarine for roasting. Put one wooden spoon of the potato mix into the pan.Roast both sides till they are golden yellow.You can serve it with applesauce or sugar beet molasses. You can also eat them

without anything.