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Jewish cuisine

Recipes Jewish cuisine

Recipes for Jewish cuisine 1. Eierzvibele (salad of eggs and onions) Peeled onions are finely chopped, salted and left for 20-30 minutes to reduce the bitterness. Hard-boiled eggs are cut into large slices and mixed with onions and goose fat, and then salted and pepper. Egg 2 pcs., Onion 30, goose fat 20, ground black pepper, salt. 2. Chopped [...]

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Jewish cuisine

About Jewish cuisine

Jewish cuisine Traditional Jewish cuisine goes back centuries. Beef, lamb, hens, geese are used in food. For the preparation of meat dishes, only beef or goose fat is used. The second meat dishes are prepared from both natural and minced meat. Of the first courses, the most widespread broths, which are usually cooked from beef (boiled meat is used for cooking [...]

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Russian cuisine

Recipes Kabardino-Balkarian kitchen

Recipes for dishes of the Kabardino-Balkarian cuisine 1. Lyape with lyapstepkha Concentrated bone broth is prepared. Cold unleavened dough is kneaded from flour and eggs, cut into small balls, and fried in butter. When serving, put lyapstepha (balls) in broth or serve them separately. Meat bones 40, onions 20, carrots 10, butter 10, wheat flour 20, 1/2 egg, [...]

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Russian cuisine

Recipes Dagestani dishes

Dagestan cuisine recipes 1. Burchak-shurpa Pour beef with cold water and bring to a boil over high heat, remove foam, reduce heat, put beans and cook at low boil. When the meat and beans are tender, add the diced potatoes. 12-15 minutes before the end of the heat treatment, lay the noodles, and 10 minutes later add spices and sautéed tomato puree. […]

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Russian cuisine

About Dagestan and Kabardino-Balkar kitchens

Dagestan cuisine Like the other peoples of the North Caucasus, Dagestanis prefer lamb to all kinds of meat, less often beef. They prefer natural meat dishes (mainly boiled or stewed with tomato, vinegar, garlic and numerous herbs, spices, spices). The food of Dagestanis is very spicy, even the first dishes, which are abundantly flavored with pepper. Among the first courses, the most popular are those [...]

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Russian cuisine

Recipes Buryat dishes

Recipes of Buryat cuisine 1. Shulep (noodle soup in Buryat style) Lamb brisket is chopped into pieces weighing 30–40 g, poured with cold water and boiled over low heat until half cooked. Then put carrots, parsley, onions and continue cooking. The prepared unleavened dough is rolled into a layer, the noodles are cut, boiled until half cooked, strained and in this form introduced into the broth for 10 [...]

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Russian cuisine

Recipes dishes of the Bashkir

Recipes for Bashkir cuisine 1. Bashkir-style meat assortment Boiled meat products, sausage and chicken pulp are cut into thin slices, placed on a plate, decorated with cold vegetable garnish and mayonnaise sauce is served separately. Beef 40, liver 30, tongue 40, chicken 60, Bashkir sausage 25; for a vegetable side dish: 40 carrots, 30 pickled cucumbers, 30 potatoes, 30 mayonnaise sauce. 2. Bashkir appetizer Boiled beef [...]

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Russian cuisine

About Buryat kitchen

Buryat cuisine Buryats are born cattle breeders, which determined the characteristics of their nutrition. In winter, beet and horse meat predominate in the Buryat diet, and in summer - lamb. Pork is used to a slightly lesser extent. Hunting and fishing provide local cooks with game and valuable fish (whitefish, taimen, the famous Baikal omul). Meat carcasses are usually [...]

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Russian cuisine

About Bashkir kitchen

Bashkir cuisine Bashkir dishes are high in calories and nutritious. The initial products of Bashkir cuisine are meat, flour, cereals, milk, eggs, potatoes. Of the meat products, lamb, young horsemeat, beef, and poultry (chickens, ducks, geese) are most often used. Bashkirs do not eat pork. The meat is cooked mainly in boiled, stewed and stuffed form. It should be noted such a feature of Bashkir cuisine: many dishes [...]

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Russian cuisine

Recipes Adjarian cuisine

Ajarian cuisine recipes 1. Vegetables with nuts Vegetables are sorted out, thoroughly washed and boiled in a small amount of boiling water. Then they are thrown into a colander, squeezed and chopped. At the same time, nuts are finely chopped together with garlic, red pepper and salt, or they are passed twice through a meat grinder with a fine grid. Add finely chopped onion, dill, cilantro, diluted with vinegar, [...]