For this recipe you will need:
pork - 600g
potatoes - 600g
onion - 1 pc.
Eggplant - 600g
tomatoes - 400g
salt, pepper (ground) - to taste.
Pork, potatoes and eggplant cut into cubes, finely chop the onions, tomatoes, cut into circles. Put in a clay pot layers: meat, onions, potatoes, eggplant and tomatoes. Add a little boiling water, salt and pepper. Braise in the oven.
For this recipe you will need:
vegetable oil - 2 tbsp
garlic (finely chopped) - 6 cloves
lean pork (small pieces) - 350g
green beans (long or thin) - 350g
water chestnuts - 12 pcs.
shrimp (boiled peeled) - 115g
fish sauce - 1 tbsp
palm sugar (crushed) - 1/2 tbsp
black pepper (freshly ground) - to taste.
Heat the oil in a frying pan, "wok", add the garlic and cook, stirring occasionally, until golden brown. Put pork and beans and cook, stirring, for 2 minutes, then add the water chestnuts. Cook, stirring, for 1 minute.
Add the shrimp, fish sauce, sugar, lots of black pepper and about 3 tablespoons of water. Let boil for 1-2 minutes, then Transfer to a warmed platter.
For this recipe you will need:
meat-and-1.25kg
honey - 3 tbsp
Vinegar - 2 tbsp
garlic (crushed in a little water) - 1.5 tbsp
vegetable oil - 3/4 cup
green onion (finely chopped) - to taste.
Honey, vinegar, garlic, vegetable oil, onion mix well, thus obtaining a marinade. Remove fat from meat, cut it diagonally to form rhombs. Arrange the meat in a pan and pour the marinade. Leave it on for 4 hours at room temperature or place in the refrigerator overnight.
After this bit of cooks meat in the marinade. Then preheat the oven and roast the meat on the heat, over medium heat for 6 minutes per side. Prepared meat, cut into slices and serve with chips or salad.
For this recipe you will need:
pork (chops) - 2.
honey - 3 tbsp
vegetable oil - 1/2 cup
mustard powder - 1 tsp garlic (crushed) - 1 clove.
Vegetable oil, garlic, honey and mustard powder thoroughly. Arrange the pieces of pork in a frying pan and pour prepared sauce. Put in the fridge for a day, occasionally turning pieces of meat.
The next day, remove the meat from the sauce and fry in the hot oven for 30-45 minutes. Simultaneously pan fry the potatoes and fill it with sauce. Prepared meat, cut into slices and serve with chips. Beef or pork tenderloin is never used for cooking, but only for frying. Boiled beef, poultry must be removed from the broth just before eating. The meat is less tasty if obsohnet.
When
cooking broth should not be allowed rapid boiling to prevent it from
clouding, emulsifying fat and get osalivshegosya taste. Frozen meat to thaw quickly is impossible, as is lost much of the nutrients. To soften the tissue of meat and give it a unique flavor, marinate it.
For this recipe you will need:
Mussels - 250g
Onions - 3 pcs.
tomato paste - 2 tbsp
butter - 2 tbsp
Wheat flour - 2 tbsp
garlic, salt - to taste
parsley.
Mussels prepared to cut in half, sprinkle with pepper, salt, roll in flour and fry. Then add the chopped and fried onion, broth diluted tomato paste and crushed garlic. Bring to the boil and simmer for 10-15min. Serve with boiled or fried potatoes, sprinkle with parsley.
For this recipe you will need:
liver (beef) - 160g
milk - 80g
lamb - 200g
kidney - 200g
melted butter - 80g
fresh mushrooms - 80g
sour cream - 80g
potatoes - 800g
onions - 80g
soup - 200g
greens - to taste
pepper - to taste
salt.
Prepared liver soak for 2 hours in milk and fry until soft, separately fry kidney, lamb, put everything in a clay pot, add the fried mushrooms in sour cream, fried onions, diced potatoes, broth, butter, salt, pepper, parsley and celery.
Cook until ready.
For this recipe you will need:
lamb - 600g
flour - 1 tbsp. l.
lard (or butter) - 1.5 tbsp. l.
onions - 2 pcs.
Carrots - 3 pcs.
parsley, celery (root) - 1 pc.
broth - 1.5 cups
bay leaves - to taste
Black pepper - to taste
salt.
Brisket is washed, cut into pieces, sprinkle with pepper, salt, flour and fry in lard or butter.
Peeled and cut into large chunks of carrot, celery, parsley, onion, salt, sweet and hot peppers, bay leaf mix, put the skillet mixed with fried bacon, add the broth, that it only covered the lamb, and simmer for 1.5 - 2 hours in the closed cover.
Serve with chips.
For this recipe you will need:
dry soy meat - 200g
fresh mushrooms - 500g
sour cream - 1/2 cup
Onions - 1 onion
flour - about 1/2 cup
oil - 3 tbsp
dessert white wine - 2 tbsp
mustard - 1 tsp
pepper, salt - to taste
Soy meat cook in salted water or beef broth for about 5 minutes, then squeeze out and chill. Steak breaded in flour and fry in oil, add to them the browned onions in butter, fresh sliced mushrooms, cover with sauce of hot broth with flour, white wine and mustard. Simmer on low heat for about 15 minutes. Finished steaks before serving pour sour cream.
For this recipe you will need:
Boiled soy chops - 400g
onions - 2 onions
Potatoes - 4 pcs.
Carrots - 1 pc.
salt and pepper - to taste
sour cream (or mayonnaise) - 5-6 tbsp
Boiled soy chops chop, fry chopped onion and spices passerovannym. In clay pot put the prepared soy meat, diced potatoes, grated on a coarse grater carrots, salt and pepper, pour boiling water almost to the level of vegetables, pour on top of sour cream or mayonnaise and simmer until cooked in the oven.
For this recipe you will need:
Bird Rabbit - 2-2.5 kg
milk - 1.5 l
smoked bacon - 100g
butter - 5 tbsp
water - 2 cups
carrot-2 pcs.
sour cream - 1.5 cups
flour - 1 tsp
Salt and pepper - to taste
Hare carcass clean of the film, put the milk and place on 2 days soaking in a cool place. Then remove the carcass from the milk, wash in hot water, dry, nashpiguyte bacon, rub with salt and pepper.
Carrot slice, place in a baking tray. Hare carcass obmazhte softened butter, place the slices of carrot and cook 30 minutes in a hot oven. Then lower the temperature (up to 180 C) and cook until cooked rabbit, pouring hot water. Divide the carcass portions.
Combine sour cream with flour, dilute liquid from roast and boil. If necessary, add the salt to the sauce. Serve roast with baked potatoes in the oven, salad and cranberry sauce. At the request before roasting carcass can marinate for a day in a marinade of vinegar and spices.
For this recipe you will need:
carcass of a hare (hind legs and seat) - 2-2.5 kg
bacon - 100g
Butter - 100g
sour cream - 1/2 cup
Salt - to taste
breadcrumbs
For the sauce:
butter - 1 tablespoon
flour - 1 tbsp
white wine - 100g
broth - 2 tablespoons
Before roasting rabbit wash, peel, rub with salt, fat nashpiguyte, place on a baking tray, base 2-3 tablespoons of water, brush the top with melted butter and place in a hot oven to brown the rabbit. After that, lower the heat, add the sour cream and water it every 10 minutes with rabbit stekshim juice. Finished hare osypte breadcrumbs, give them browned 5-10 minutes.
For the sauce: boiled rabbit liver grate, put it in a spoonful of butter and flour. All mash, boil, pour in the white wine, broth, salt, boil, pour the juice out of a rabbit, drain. Pour this sauce cut rabbit and serve him black currant jelly.
For this recipe you will need:
mackerel fillets - 600g
onions - 4 onions
bacon - 50g
salt, oregano, black pepper, juniper berries, thyme, tarragon, basil - to taste
Garlic - 1-2 cloves.
Fish fillets cut into pieces, sprinkle with herbs and berries, garlic, add onions fried in bacon. Fish put into the refractory dishes, add a little water and bake in the oven.
Serve with boiled potatoes.
For this recipe you will need:
beef - 1.2-1.5 kg
butter - 100g
onions - 2-3 head
prunes, dried apricots, raisins, dried apples - 100g
salt
Beef cut into small pieces and lightly fry in a pan. In a saucepan, melt the butter and add the chopped onion. Roasted meat simmer over low heat for about an hour. Then add a handful of the meat pre-soaked prunes, as many dried apricots, raisins and apples. Continue to simmer another 2-2.5 hours. Season with salt for about an hour until tender.
For this recipe you will need:
beef broth - 1 L
Sausages - 200g
Potatoes - 3 pcs.
onion - 1 pc.
vegetable oil - 1 tbsp
ketchup - 1 tbsp
dill (chopped greens) - 1 tbsp
bay leaf - 1 pc.
black pepper - 2-3 pea
Salt - to taste.
Onions clean, wash and finely chop and fry in oil until golden brown, add the ketchup.
Peel the potatoes, wash and cut into cubes, place in boiling broth and cook for 15 minutes. Sausage finely chopped, add the broth with onion, bay leaf and pepper. Season with salt and cook until done. Pour into soup bowls and sprinkle with dill.
For this recipe you will need:
chicken hearts - 1kg
spinach (chopped) - 500g
Potatoes - 5.
onion - 1 pc.
Garlic - 4 cloves
dill, sour cream - to taste.
Carrots - 1 рc
Wash the hearts and cover with cold water (3 liters). Cook for 30-40 minutes. Add chopped onions, chopped potatoes. Salt. Simmer for 10-15 minutes. Add spinach, chopped garlic and dill. Cook another 5-7 minutes. Serve with sour cream.
For this recipe you will need:
cutting meat - 800g
bone broth - to taste
smoked bacon - 120g
mushrooms (fresh) - 50g
Maize (corn) - 4 tbsp
Fig - 3 tbsp
tomato paste - 3 tbsp
onion - 1 pc.
Carrots - 1 pc.
Celery - 1 pc.
red pepper (ground) - 1 tsp
vinegar - 1.5 tsp
parsley (green), leeks - to taste
Salt - to taste.
Trimmings and bones scalded with boiling water, add to pan and pour 8 cups of cold water. Put on the heat and cook until tender, ready broth.
Corn grain fill with hot water, add salt and cook for 20 minutes. Pan fry the bacon in maele, add finely chopped onion, grated on a medium grater carrots, celery, mushrooms, and well put out. Then add the red pepper, tomato paste, pour the broth, add the rice and corn. Season with vinegar.
Cook until thick soup. Before serving soup to decorate with chopped parsley, chopped leek, red pepper.
For this recipe you will need:
Water - 1.5 liters
Chicken heart - 300g
chanterelles, fresh or canned - 100g
green onions - 2.
Potatoes - 2.
Pimento (peas) - 6 pcs.
Cloves - 2.
semi-sweet white wine - 100 ml
olive oil - to taste
salt pepper - to taste.
Heart Wash, remove excess blood, dry and cut into quarters crosswise. In a pan pour a little olive oil, put it on the fire a little above average, put hearts and lightly fry, boil off excess liquid. When the moisture evaporates, reduce heat to medium. When hearts begin to fry, add the chopped onion and fry for a few minutes together.
Then add 1.5 liters of boiling water, allow the water to boil and put the chopped potatoes. Cook for 5 minutes, then reduce the flame, add the chanterelles, allspice, cloves (optional), and pour the wine. Boil for 5 minutes, add salt and pepper, remove from heat, cover.
Soup of chicken hearts have for 20 minutes.
For this recipe you will need:
milk - 200 ml
water - 200 ml
chicken breasts (with bones) - 300g
onion - 1 pc.
Cream - 100g
dry white wine - 75g
butter - 1 tablespoon
Wheat flour - 2 tbsp
egg (yolk) - 1 pc.
salt.
Separate the meat from the bones and cut into cubes of 1-2 cm Add the chopped onion and pour 150 ml of milk mixed with water.
Boil, cover, 8 minutes at 100%. Add the remaining liquid and simmer for another 3 minutes. Mix the flour and butter, dilute broth until smooth and pour into the soup. Quickly heat (1 minute at 100%). Mix the egg and cream and add to the soup.
No more boil! Add salt and pepper, add the wine and stir.
For this recipe you will need:
Chicken - 1 pc.
Carrots - 2.
Potatoes - 2.
onion - 1 pc.
celery (root) - 1 pc.
parsley (root) - 1 pc.
semolina - 50g
butter - 50g
egg - 1 pc.
salt.
Chicken to cut, wash, put in a pot, pour cold water, salt, add 2 carrots (whole), 2 potatoes (whole), onion, celery and parsley. Cover and place over medium heat. Cook until meat is tender. Remove the chicken and broth, and again put on fire.
Prepare the balls of semolina: a tablespoon of cereal grind and whip with butter or lard, one egg, a little salt (porridge should be sparse). Take a teaspoon and gradually lowered into the boiling broth.
Before serving, sprinkle with dill, parsley, celery, add pepper to taste.
For this recipe you will need:
salt - 2 tsp
onions - 2 pcs. Chicken - 1 pc.
Kohlrabi - 4 pcs.
flour - 2 tbsp
parsley (chopped green) - 3 tbsp
Bring to a boil 2 liters of salted water. Will wash the chicken thoroughly inside and out by the root and put in boiling salted water. Cook the chicken until tender over low heat for about 2 hours. At the beginning of cooking, remove form a foam.
Peel and kohlrabi slices into cubes about 1 cm-boiled chicken broth vynem. Strain the broth, take off the fat. Otolith 1.5 L broth and again Spill it in the pan. Add the chopped kale and covered over low heat for about 30 minutes to boil. Remove the skin from chicken, separate the meat from the bones and we shall cut it into cubes.
Put it in a pan of cauliflower and boil all together until the cauliflower is tender. Mix the flour and butter with a hand whisk and dissolve in the soup over low heat dovarim soup for 10 minutes. Before serving, shall strew soup with parsley.
For this recipe you will need:
chicken - 300g
squash - 150g
Eggplant - 150g
onion - 1 pc.
egg - 1 pc.
yogurt - 100g
flour - 1 tbsp
lemon juice
butter - 40g
Salt - to taste.
Chicken cooked in salted water with the peeled and finely chopped onions. Remove meat from broth, free from bones and cut into small pieces. Vegetables cleaned, cut into small pieces and put into the boiling broth. When they fill Brewed sour soup with flour and egg, pour the lemon juice, again put chicken and add the butter.
For this recipe you will need:
beans (dry) - 1 cup
Buckwheat - 4 tbsp water - 5 glass
milk - 3 cups
butter - 50g
salt.
Peas, cover with cold water, bring to a boil and simmer for 30 minutes, covered with a lid. After that, add salt, add the washed buckwheat and cook for another 10 minutes. Then pour the milk, put the butter, stir and bring to a boil and remove from heat.
For this recipe you will need:
peas (dried yellow) - 500g
Onions - 3 pcs.
white fungus (dried) - 3-4 pieces. celery - 1 pc.
homemade noodles - to taste
bay leaves - to taste.
Boil the dried yellow peas. Water should be a little bit to the end of the cooking peas completely seethe, and a thick puree. Fry in vegetable oil, finely chopped onion and shift in a pan with peas. Boil 3-4 large white dried mushrooms, finely chop and also add the peas along with mushroom broth. White
celery chop into fine strips or chop on a coarse grater, put in a pan
with the prepared food for soup, pour necessary for desired thickness of
soup boiling, salted to taste boiling water and boil until cooked
celery soup over medium heat, not allowing a rolling boil.
Cook homemade noodles separately and added to the dough when mixing warm vegetable oil (preferably mustard). At the end of cooking, add the right amount of soup noodles, bay leaves, boil no more minugy and remove the fire. Give the soup for 10-15 minutes, cover the pan with a lid and wrapped a towel. Served hot with fresh rye bread.
For this recipe you will need:
mushrooms (dried)
onion (chopped)
flour
vinegar
dough
mushroom stuffing
vegetable oil.
Boil the dried mushrooms, combine with chopped onion. Mushroom broth to cook the flour puree the soup, which is filled with vinegar. Unleavened dough molded lugs (small dumplings) filled with mushroom stuffing, fried in vegetable oil and put in the soup when filing.
The dough is made from flour and water.
For this recipe you will need:
Water - 1.5 cups
Onions - 1/4 heads
butter - 15g
dried mushrooms - 10g
white roots - 20g
potatoes - 115g
parsley - 5g
Noodles - 50g
Salt - to taste.
Fry the chopped onion in butter, add shredded boiled mushrooms and white roots, simmered, together with vegetable and mushroom broths, boil, put the chopped potatoes, salt and bring to a boil. Then fill the noodles, soup boil and remove from heat.
When applying to the table in a bowl put the chopped parsley.
For this recipe you will need:
mushrooms (shiitake Chinese or other of your choice) - 350g
pork (minced) - 200g
pine nuts (chopped) - 25g
garlic (crushed) - 2 cloves
coriander (fresh) - 2 tbsp
chicken broth - 1.7 l
soy sauce - 1 tbsp
sugar - 2 tbsp
vegetable oil - 3 tbsp
green onions - 1 bunch.
Separate the legs from mushroom caps, cut and split in different bowls.
Combine pork with walnuts, garlic and half the coriander. Season and form 18 small balls. Heat the 2 tbsp. l. oil in a pan and fry the meatballs for 4-5 minutes on each side. Remove and set aside.
Heat the remaining oil of the pan and fry the mushroom caps and onion for 2-3 minutes. Add the broth, return the meatballs to the pan and bring the broth to a boil. Cook for 1-2 minutes over medium heat, add the whole coriander and pour into bowls.
For this recipe you will need:
mushrooms - 500g
cream cheese - 150g
onion - 1 pc.
salt, herbs - to taste.
This soup is like for both adults and children, cooked very quickly and satisfying. Used for breakfast, lunch or dinner. Perfectly restores the body after a feast with lots of alcohol.
Chop mushrooms and fry onion in vegetable oil or butter. 2-2.5 liters of water to boil and dissolve in boiling water, cheese, salt the taste (the cheese is salt), a couple of minutes and add pokipyatit fried mushrooms. Poured into bowls, add the greens.
For this recipe you will need:
mushrooms (dried) - 60g or mushrooms (fresh) - 300g Water - 1 liter
cooked meat, ham or sausage - 200g
cucumber, radish - 200g
eggs (hard boiled) - 1.
green onions - 3 tbsp
sour cream - 100g
dill and parsley - 
to taste
lemon juice or citric acid, sugar, salt - to taste.
Rinse dried mushrooms, soaked for 2-3 hours in cold water, then cook in the same water until tender. Broth, mushrooms, chop. Fresh mushrooms boil, strain the broth, mushrooms cut into strips or chop.
In the cooled mushroom broth put sliced products and fill them so that he was sweet and sour. Add sour cream and fresh herbs with feeding.
You can make the soup sour taste, adding a little of kvass. Before serving to hold the cold.
For this recipe you will need:
Pangasius (fillet) - 500-600g Potatoes - 4 pcs.
Carrots - 1 pc.
onion - 1 pc.
bay leaf - 2.
vegetable oil - 2 tbsp
Black pepper (grain) - 5.
allspice (grain) - 3 pcs.
pepper (ground) - 1 tsp
sweet pepper (a few slips) - optional
greens - to taste.
Defrost the fish and wash it. Put the pan on the fire with 2.5 liters of water. Place the fish in a pan, bay leaf and salt. Cook over medium heat, removing the foam. Wonton cooked quickly (15 minutes after boiling).
Chop onions, grate half a carrot on a coarse grater, and the remaining carrots cut into thin slices. Crush peppercorns large pieces. Pour the oil in a pan, put the crushed black pepper and sweet and lightly fry. Add the onion, carrots and cook until tender.
Peel the potatoes, wash and cut into small pieces. Place the potatoes in a fish broth. After 5 minutes, add the chopped peppers into small cubes. When the potatoes are ready (cherez10 minutes), put the toast in the soup and sprinkle with paprika. After 5 minutes, the soup is ready.
Sprinkle the soup with chopped herbs.
For this recipe you will need:
Pollack - 1 kg
Wheat flour - 30g
green onions - 100g
Garlic - 15g
Egg - 2 pcs.
soy sauce - to taste
salt - 10g.
Pollock processed to separate the flesh from the head, skin and bones. From the head, skin, bone broth boil, add salt to taste, add the soy sauce. Flesh pollock rotate through the wringer. Green onion (half) chop, and the second - to crush. One egg to dissolve in water, the second to separate the protein from the yolk. Crush the garlic. Pollock pulp, crushed onion, garlic, egg mix, salt, and then roll the balls. Roll the balls first in wheat flour, then dip in egg diluted with water, put in the soup. When the balls float, add the chopped onion there. Ladle the soup into portions ..
For this recipe you will need:
or stellate sturgeon - 500g Onions - 4 pcs.
Carrots - 1 pc.
parsley and celery with roots - 2 sprigs
bay leaf - 1 pc.
allspice - 3 peas
Wheat flour - 1 tbsp. l.
Garlic - 2-3 cloves
coriander seeds - 1/2 tsp.
hops suneli - 1 tsp.
walnuts (peeled) - 1 cup
tkemali, tomatoes or tklapi
fresh herbs (parsley, coriander and dill) - to taste
cayenne pepper - to taste
salt.
Sturgeon
or sturgeon cook until almost one piece with the addition of onions
(one head), carrots, parsley, celery, bay leaf, pepper and salt fluffy. Then remove the fish from the broth and cut into small pieces. With the surface of the broth to remove the fat and pour into a clean pot, and broth.
Pan of grease to put on the fire, add the finely chopped onion and well put out. Then pour the flour, stir and put out 5 minutes, then pour strained broth. Giving
the broth to a boil, lower the pieces of fish in it and boil for
another 10 minutes, then add the crushed garlic and coriander seeds,
chopped parsley and dill, hops suneli, peppers, pre-cooked and mashed
through a sieve or tkemali tomatoes, tkemali or
tomato sauce or pre-soaked in hot water and then rubbed through a sieve
pita acid, dissolved in a little broth ostuzhennoy crushed walnuts and
cook for another 10 minutes.
When serving, sprinkle with chopped coriander, parsley or dill.
