Bylinas* or starinys as Russian heroic epics are called, appeared in the epoch of Kievan Russia, i.e. in the 11-12th centuries. Heroic deeds of celebrated heroes were glorified in epics. One of them was Alyosha Popovich. Cooking recipes from «Alyosha» presented in this film are prepared from traditional dishes but according to ancient recipes. Perhaps, this is why they are associated with Russian bylinas.   Recipe «Something new» pork – a meat plait with bacon in a berry sauce» Recipe «Fishy Mystery» salad»   Recipe «Pie with stuffed trout in a creamy egg sauce»   «Something new» pork – a meat plait with bacon in a berry sauce recipe serves 2 persons; preparation time ~ 15 minutes; cooking time ~ 20 minutes Ingredients: 200 g. pork tenderloin, 60 g. bacon, 40 g. salo aged with garlic, 200 g. potatoes, 1 red bell pepper, 50 g. cranberries, 35 g. sugar, 15 g. mustard. Directions: Take the tenderloin and make 2 long cuts in it, not completely separating the pieces from each other at the top. You should now have 3 strips. Put 20 g. of bacon on each strip and braid the meat. Use a toothpick to secure the plait closed. Fry in a pan until a dark crust forms and then place the meat in the cooker to finish cooking for 15-20 minutes at 180 degrees Celsius. To make the side dish, slice the salo and put it on a baking sheet. Cut the potatoes into wedges and place the wedges on top of the salo. Bake in the cooker for 20 minutes at 180 degrees. To make the berry sauce, mix the cranberries and sugar together. Put on the stove and heat the mixture until the berries start to release juice. Then put the berries and sugar in the blender and blend until the sauce has a uniform consistency. Put in a bit of mustard and stir well. Garnish the pork plait and roasted potatoes with slices of red pepper and serve with the berry sauce. «Fishy Mystery» salad (with marinated trout in a honey-mustard dressing) recipe serves 2 persons; preparation time ~ 6 hours(including marinating the fish); cooking time ~ 20 minutes Ingredients: 100 g. trout, 50 g. sugar, 30 g. salt, 5 g. ground white pepper, 1 lemon, 50 ml. dry white wine, fresh dill, 50 g. radish, 40 g. cheese, 1 red onion, 20 g. lettuce, 10 g. leek, black olives, 60 g. mayonnaise, 15 g. spicy mustard, 15 g. honey, 10 g. horseradish. Directions: Rub a mix of the salt, white pepper and sugar on the fish. Finely chop the dill and sprinkle it on the fillet. Then squeeze the lemon on it and drizzle on the white wine. Let the fish marinate for 6-8 hours. Cut the marinated fish into small cubes. Finely grate the cheese and radish. Chop the onion. Set a leaf of lettuce on the edge of a plate. In layers, put the radish, fish and onion on the plate. To make the salad dressing, put the mayonnaise, mustard, honey and a little bit of grated horseradish in a bowl. Mix these ingredients together and drizzle this dressing on the salad. Then sprinkle the cheese on top. Use slices of trout, radish, leek, olives and slices of lemon to garnish the dish. Pie with stuffed trout in a creamy egg sauce recipe serves 2 persons; preparation time ~ 20 minutes; cooking time ~ 20 minutes Ingredients: 1 whole medium-sized trout, 50 g. sugar, 40 g. salt, 15 g. ground white pepper, 30 g. cheese, 2 tomatoes, 10 g. fresh dill, 350 g. puff pastry, 1 raw egg, 2 boiled egg yolks, 1 lemon, 50 g. butter, 10 g. fresh green herbs. Directions: Gut the fish and cut the it down the back. Carefully remove the bones. Mix the salt, sugar and pepper together in a small bowl. Then rub this mixture onto the fish. To make the filling, chop the tomatoes and grate the cheese. Then roll out the dough and place the fish in the middle. Next stuff the fish with the chopped tomatoes, dill and grated cheese. Roll the fish up in the dough, painting the edges with beaten egg. Cut off any extra dough there might be. With the help of a mould, make a scale-like design on the dough. Place the pie on a baking sheet and paint the dough once again with the beaten egg. Put in the cooker to bake for 20 minutes at 170 degrees Celsius. To make the sauce, melt the butter into a saucepan. Add in the already-cooked egg yolks, chopped green herbs and lemon juice. Put in some salt and stir until the sauce obtains a uniform consistency. Serve in a sauce dish along with the pie.