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Dishes from vegetables and mushrooms. (Part 3)

Potatoes with sausage and grated cheese with sour creamPotatoes with sausage and grated cheese with sour cream
* Products for cooking: for one serving 200- 250 g potatoes, 2-3 eggs, 30 g smoked sausage average fat content, g lard 25, 20 g flour, 100 grams of milk, sour cream g 150, 30 g grated cheese, a pinch of ground black pepper, bread crumbs, salt.
Potatoes are boiled in the peel, decanting water, cleaned. 1 egg boiled hard with potatoes, put into cold water and cleaned. Ware the dishes with fat, sprinkle with breadcrumbs. For the sauce take a little fat, melt in a separate bowl, stir MUKU, bring to a boil, remove from heat and pour hot milk and sour cream (50 g). Stir thoroughly so that there are no lumps, cook 4-5 minutes, until the whole mass separates from the walls of the dishes. Then, salt, mix 2 egg yolks, sour cream (100 g), a pinch of ground black pepper and a strong peck of whipped egg whites. Sausage is cut into thin slices. Just cut the boiled egg and potatoes. At the bottom of the dishes lay a layer of potatoes, sausage, eggs, salt and pour sour cream sauce. In such a sequence, put all the products in the dishes to make potatoes on top, then salt them, pour in sauce, sprinkle with breadcrumbs and grated cheese.
Bake in the oven at medium temperature.
Potatoes baked in the oven
* Products for cooking: 1 kg of potatoes, 150 s smoked bacon (pork loin or brisket), 100 grams of smoked sausage, 200 g sour cream, salt.
Small potatoes clean, cut lengthwise, with the convex side of the acute teaspoon take out the middle, to form a groove to put a piece of bacon and a slice of sausage. Potatoes spread on a baking sheet with the flat side down greased remaining bacon and potatoes cut into strips and laid between the stuffed potatoes. Salt, depending on the degree of salinity of bacon and sausages (you can not salt). Bake in a hot oven until cooked. Ready pour the potatoes with sour cream and put back in the oven for 4-5 minutes.
They serve hot with sauerkraut.
Boiled potatoes stuffed
* Food preparation length: 10 medium-sized potatoes, eggs 2, 100 g smoked meat, lard g 30, 50 g grated cheese, milk, and salt.
Potatoes cooked in their skins, clean and take out the middle of a sharp teaspoon. This part of the potato mince and kneaded with a small amount of milk. 2 eggs boiled hard-boiled, cut into small cubes and mix with ground meat and a tablespoon of grated cheese. All this is kneaded with potato stuffing and fill the whole potatoes. Then lay out the potatoes in a greased with lard utensils, send the grated cheese and put on 8-10 minutes in a hot oven.
Serve hot with any salted, pickled, canned vegetables.
KARTOFELYNOE souffle
* Length food products: 800 g potatoes, eggs 4, I 1oo mm. willows, 100 cream, parsley, salt.
Peeled potatoes boiled in salt water, which ztem decant. Potato minced, kneaded well with the egg yolks, cream and a strong foam whipped proteins. This mass is spread into a greased with butter pudding form, put it in boiling water and boil 35-40 minutes. Ready to shift the soufflé dish, pour the melted butter.
Serve hot.
POTATO BALLS FILLED
* Products for cooking: 800 g potatoes, 250- 300 g pork, 200 g sour cream, flour in 300, 1 egg, salt.
Potatoes are cleaned, otvaryvayut in salt water, passed through a meat grinder, add the flour, egg and kneaded the dough, raskytyvaya it on the board in a layer thickness of 1 cm zatom Cut into squares 8X3 see. Stew also passed casings grinder, and its juice mixed with sour cream. Minced meat superimposed and formed into squares of these balls. Cook the balls in salted water, remove with a slotted spoon and pour juice stew with sour cream, warmed.
Serve hot.
POTATO BUG
* Products for cooking: 1 kg of potatoes, eggs 2, 50 g lard, flour (enough to get the test medium consistency), 50 g breadcrumbs, salt.
For the filling: minced roasted or boiled meat, greaves or mushrooms.
Boiled in salted water the potatoes mince, kneaded with eggs, 20 g lard, flour and salt. Then, on the board with flour sprinkled with rolled the dough into a thin layer and stuffed like a roll. This roll is put on the linen napkin but diagonally, connect the two opposite ends dipped in boiling water and cook 20-25 minutes. Then, together with cloth is removed, water is decanted, placed on a board and cut into chunks. In the remaining lard fried breadcrumbs and sprinkle them on top of each serving.
Potato cutlets with liver
* Products for cooking: 250 g potatoes, 50 g of flour, eggs 2, 1 on tablespoon finely chopped onions and parsley, ground black pepper, 100 g liver, 250 g of vegetable oil, salt.
Peeled potatoes rubbed on a fine grater, add the onion and parsley, egg, salt, pepper. Then domeshivayut milled flour and liver. If the mass of the liquid, add a little more flour. Fat is a good warm up and put a tablespoon of potato in his liver stuffing, which in hot fat raspolzetsya and forms a chop. At moderate heat fry on both sides until golden in color.
Serve with pickled, marinated, canned vegetables.
Potato noodles with cabbage
* Products for cooking: 500 g potatoes, 750 g flour, egg 1, 50 g lard, 500 g of white cabbage, a little cumin, ground black pepper, grated 1 tablespoon grated onion, salt and sugar but taste.
The flour is mixed with the potatoes, egg and salt, boiled in a peel, peeled and passed through a meat grinder. Mix the dough medium consistency. On the floured board, the dough is shaken into a thin layer, cut into noodles and boiled in salt water. When the noodles come to the surface, it is decanted and mixed with stewed cabbage, which is prepared as follows: cabbage thinly shred, salt, squeeze the juice 10 15 minutes. Then in smaltse stew grated onion, chopped onions, cabbage, ground black pepper, caraway, sugar and stewed under the lid until ready. When the water is boiled, bake in a hot oven for 8-10 minutes.
CABBAGE WITH pork ribs with sour cream
* Products for cooking: 1 kg of cabbage, pork ribs 1 kg, g lard 100, 50 g flour, 1 teaspoon ground red pepper, dill, 1-2 tablespoons vinegar, 200 g sour cream, salt.
Ribs are thoroughly washed, cut along into separate ribs (you can still cut each rib in half), salt and fry from all sides in 50 g smaltz. Then pour a glass of hot water and stew for 35-40 minutes under the lid. Ribs are transferred to an enameled pan, and to the fat in which they are stewed, add 1 l of water. Boil it for 5-6 minutes and then pour in the ribs. Dill is tied with a string, finely chopped onions and added to meat. From the peeled cabbage cut out a stump so that the head does not fall apart, cut it into 8-10 parts and put in boiling liquid. After 4-5 minutes of boiling are salted and cooked on moderate heat until cooked. For 5-6 minutes until full readiness for 50 g smoltsa brown flour, add ground black pepper, pour the juice of cabbage, stir to avoid lumps, boil and pour cabbage with ribs. It is necessary to make sure that parts of cabbage do not disintegrate. Cook another 10-15 minutes, throw out the dill, add vinegar to the cabbage.
Spread cabbage and ribs on plates, sprinkle with ground black pepper and pour over sour cream. 
CABBAGE IN TOMATO juice
* Products for cooking: 1200 g of white ka¬pusty, 100 g of tomato juice, 50 g lard, flour g 50, 50 g sugar, 20 g onion, salt.
Cabbage finely chopped, put in boiling water, there is a small onion, salt. Bring to a boil over high, then low heat. The lard flour to brown, remove from heat, topped up with tomato juice, stir well to avoid lumps, and topped up with a liquid tomato juice almost finished cabbage. This mixed juice poured cabbage (onion thrown), boiled 5-7 minutes domeshivayut sugar, and add salt to taste.
BRAISED CABBAGE
* Products for cooking: 1 kg of cabbage, 50 g lard, small onion, 1 / 2 teaspoon cumin, 1 tablespoon sugar, 1-2 tablespoons vinegar, pinch of ground black pepper, salt.
Finely chopped cabbage (not salt and squeeze).
The heated lard diluted sugar and a little brown, add finely chopped onion, stewed his 1-2 minutes. Then add shredded cabbage, pour diluted in 100 g of water with vinegar, add the crushed cumin. Stew under a lid over medium heat until polugotovnveti, stirring occasionally. Then add salt and stew until tender.
This dish can be prepared from sauerkraut, but without vinegar, and add more fat.
Red cabbage with apples in WINE
Products for cooking: 1 kg red cabbage, 300-350 g sour apples, 60 g lard, 1 teaspoon of finely chopped onions, g sugar 30, 1-2 tablespoons vinegar, 200 g branded natural wine, salt.
Prepare it in the same way as the "cabbage" (see. Above). When the cabbage is ready by half, salt it, add sliced ​​thin slices of apples, wine and stew together until ready.
Sauerkraut WITH SOUR CREAM
* Length food products: 800 g sauerkraut, smoked pork g 500, 60 g lard, flour g 50, 30 g onions, dill, 1 teaspoon ground red pepper smooth, 200 g sour cream, salt to taste.
Washed meat tschatelpo wash in warm water and boiled and 1,5 liters of water. When the water boils, add the washed cabbage and finely chopped onions. Cover the lid and hover over a medium heat until the meat is soften. Meanwhile, brown the flour in lard, add finely task is to kick the guy dill, a little stew, then domeshivayut chili powder and add it all to the cabbage. Mix well and boil 10-15 minutes, stirring occasionally. The finished meat is removed, cut into small pieces. Cabbage spread in a dish, pour sour cream, put the meat on top.
Instead of smoked meat for this dish you can use smoked sausage average fat content.
Sauerkraut with rice sour cream
* Products length of preparation: 600 g sauerkraut, 120 grams of rice, 400g pork, 50 g onion, a pinch of ground pepper, 100 g lard, 400 g sour cream, 150 g goner sausage average fat content, 50 g smoked bacon (pork loin and bacon) , 1 teaspoon ground red pepper, salt to taste.
Sauerkraut washed in cold water, 50 g lard melted, put it finely chopped smoked bacon and vyzharivayut half. Then domeshivayut sauerkraut, pour a glass of hot water and a lid, stirring occasionally, cook until cooked cabbage.
Figure plucked, washed, decanted water, fried in lard e 20, 150 g poured hot water, salt and cook, covered, until the rice will absorb the water. Meat mince (you can use ready minced).
In a saucepan heat the remaining lard, stewed in it finely chopped onion, remove from heat, add chili powder, minced meat, salt, stirring occasionally, until half cooked stew. Then add ground black pepper. The juice is poured from a stuffing for cabbage. Sausage cut into thin slices.
At the bottom of the dish spread a third of the cabbage, pour sour cream, cover the top half of minced meat on it - half sausage and half the rice. Then, on top of the cabbage again, sour cream, beef, sausage, rice. The dish is covered with cabbage, pour sour cream, sprinkle with ground red pepper, cover with lid and bake 20-25 minutes in a hot oven.
If the dish has turned dry, add sour cream to taste and sprinkle with black pepper.
Cauliflower with cheese sauce
Products for cooking: 500 g cauliflower, 500 g potatoes, 3 eggs, 200 g sour cream, 1 tablespoon flour, 50 g grated cheese, 30 g butter, 2 tablespoons breadcrumbs, 1 / 2 teaspoon cumin, salt.
Cauliflower boiled in salt water instead of caraway. Boiled potatoes in their skins clean, cut into slices, spread a layer in a greased with butter dishes, salt. On potato spread parsed into florets of cauliflower. Yolks mixed well with flour, sour cream, grated cheese, salt, add a solid foam whipped egg whites and zali¬vayut cauliflower. Sprinkle with toasted in butter with breadcrumbs and PS ekayut in a hot oven.
Cauliflower with breadcrumbs
Products for cooking: 2 kg cauliflower, 250 g butter (or 100 g butter and lard 100 s), 100 g breadcrumbs, salt.
Cauliflower, disassembled on the inflorescence, boiled in salted water until tender. Meanwhile, the fat fry the breadcrumbs. Cooked cauliflower throws in a colander and gently mixed with breadcrumbs. To taste add salt and pour the melted butter.
In this way, you can cook and a young green beans.
Breaded Cauliflower
* Products for cooking: 1,5 kg cauliflower, 70 g of flour, eggs 3, 250 g breadcrumbs, 400 g lard or vegetable oil, salt.
Cauliflower wash in cold water, disassemble the inflorescence, boiled in salted water until soft. Then it was laid out on the screen, a little dried, sprinkle evenly on all sides with flour. Eggs are a good shake up, in a deep dish sprinkled bread crumbs. Fat is a good warm up, making sure that he was not too hot and not "smoked."
Sprinkle flour cauliflower dipped in egg, then in breadcrumbs run in and put a shovel into the hot oil, fry on all sides until golden in color.
To this dish is served tomato sauce.
Cauliflower stew
* Products for cooking: 1 kg of cauliflower, onions 80 g, g lard 50, 2 eggs, a pinch of ground pepper chenogo 1 / 2 teaspoon ground red pepper, salt.
Finely narevapiy onions stewed in lard, sprinkle with ground red pepper, stir with 50 Mr. Yoda. Cauliflower florets to disassemble, well washed, domeshivayut to the onions and stew until tender.
Before serving, add 2 eggs and egg stew until tender. To taste salt, pepper. The dish is served salted, pickled or canned vegetables.
Cauliflower BAKED
* Products for cooking: 1 kg cauliflower, 50 g butter, milk g 200, 100 g sour cream, a tablespoon of flour 1, 1 egg yolk, 50 g grated cheese, 150 g smoked salt.
Cauliflower boiled in salt water, decanted, disassemble into florets and spread into greased with butter dish. Top spread finely chopped smoked. Egg yolk is kneaded with flour, sour cream, milk, salt and pour the cauliflower.
Sprinkle with breadcrumbs and bake in a hot oven.

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