Chicken broth with dumplings
- 6 chicken drumsticks
- 8 quail eggs
- 1 carrot
- 1 celery root
- 1 head of onions
- dill greens
- salt to taste
For dumplings:
- 1 egg
- 2 tsp. butter
- 2 tbsp. l. semolina
- 2 tbsp. l. wheat flour
- a pinch of salt
Cooking:
To prepare the broth, chicken drumsticks should be washed. Carrots, celery root and onion peel and cut into large pieces. Pour into a pan of 1.5 liters of water, put it on the fire, add chopped vegetables and chicken drumsticks and bring to a boil. Remove the foam, add salt and cook for 30 minutes. Ready broth to filter. To prepare dumplings in a saucepan with boiling salted water (1.5 cups), pour in semolina and boil, stirring. 10 min. Remove the saucepan from the heat, add flour, 1 tsp. butter and mix thoroughly. Prepared mixture to cool and hammer an egg there. Mass put on a table, sprinkled with flour, to form in the form of sausages and cut into small pieces with a knife, moistened with water. Boil the dumplings in salted water, not allowing a strong boil. Surface ready dumplings are taken out with a noise, let the water drain, grease dumplings with butter. Quail eggs, weld, peel and cut along in half. When serving put in a bowl of dumplings and 4 halves of quail eggs, pour a transparent chicken broth. Decorate with dill leaves.
Sour cabbage soup with mushrooms
- 100 g of slices
- 600 grams of sauerkraut
- 2 carrots
- 2 onions
- 1 tbsp. l. flour
- vegetable oil
- 1 bay leaves
- 5-6 peas of black pepper
Cooking:
Rinse the cabbage with cold water and squeeze it. If necessary, cut cabbage with a knife. Transfer the cabbage into a saucepan and pour 1.5 liters of water. Put the pan on the fire and cook for 35-40 minutes. For 5-7 minutes. until the end of cooking, add to the cabbage bay leaf and pea black pepper. Onions and carrots cleaned. Carrots cut into thin strips or grate on a large grater. Onion cut into thin semirings. In a frying pan, heat a little vegetable oil and fry onion until golden brown. Add chopped carrots and fry them all together until the vegetables are ready. After that, pour into a pan with vegetables 1 tbsp. l. of wheat flour and mix thoroughly. Stir fried vegetables with flour into a saucepan with cabbage and stir. The snacks are well washed, add to the soup, bring them to a boil, boil 1-2 minutes. and remove from heat. To borscht and cabbage soup from fresh cabbage it is possible to submit cheesecakes with cottage cheese or patties; to cabbage soup from sauerkraut - krupenik, buckwheat friable porridge or kulebyaka.
Vegetable stew with thyme and tarragon
- 4 potatoes
- 2 small eggplants
- 4 tomatoes
- 4 heads of onions
- 1 clove of garlic
- thyme, tarragon (fresh or dried) to taste
- 125 ml of white dry wine
- vegetable oil
- pepper black ground, salt to taste
Cooking:
The potatoes should be thoroughly washed with a brush, welded "in uniform" until half cooked, cooled and peeled. Onions and garlic peeled. Cut the onions into slices, chop the garlic cloves in half. Eggplants cut in half and cut into halves of each half. In a deep frying pan heat the vegetable oil and quickly fry onion on it. Then add garlic and eggplant and fry all together for 10 minutes, stirring occasionally. Pour in the wine, add sprigs of thyme and tarragon. Vegetables should be seasoned and seasoned with freshly ground black pepper and mixed. Tomatoes and boiled potatoes cut into large slices, add them to vegetables, cover, bring to a boil and remove the frying pan from the fire.
Veal roll with ham and donuts
- 600 g of veal
- 200 g of smoked bacon
- 2 carrots
- 1 Bulgarian pepper
- 1 onion
- 50 g of mustard with seeds
- cooking oil for frying
- 1 tbsp. l. flour
- salt, pepper to taste
For donuts:
- 400 g of potatoes
- 400 g low-fat cottage cheese
- 1 egg
- 2 tbsp. l. flour
- salt, sugar to taste
Cooking:
Veal cut along the fibers and open like a book so that turned out to be a large rectangular layer. Remove the meat and grease it with mustard. Cut the brisket into thin slices and place on the meat layer. Minimize the meat with a thick roll. Tie the roll with a culinary thread and rub it with salt and pepper from the outside, sprinkle with flour. Fry the roll in a well-heated frying pan with vegetable oil (first of all - from the side of the seam) and transfer to a saucepan. Onions, carrots and peppers are cut into large pieces and laid around a roll. Pour a glass of water into the stewpan and simmer under a lid on low heat, occasionally pouring water, about 1 hour. Cut the roulette into a dish. Stew the vegetables through a sieve and mix with the remaining juice in the saucepan. Peel the potatoes, boil them, wipe them through a sieve and combine them with the dried cottage cheese. Drive in the egg, add salt and sugar, pour in the flour and knead the dough. On a floured board, form 10-12 donuts. Fry them in a frying pan in vegetable oil until golden brown. Cut the roll into portions, serve with donuts and vegetable sauce.
Baked pasta in Roman style
- 200 g of paste (for example, feathers)
- 25 g Parmesan cheese
- 50 grams of hard cheese
- 2 carrots
- 100 g of asparagus
- 200 grams of broccoli
- 15 g of toasted sunflower seeds
- 50 g breadcrumbs
- 1 tbsp. l. flour
- 1 cup of milk
- 1 tbsp. l. olive oil
- 1 tsp. butter
- salt to taste
Cooking:
Boil the pasta in salted water according to the instructions on the package. Fold the prepared pasta in a colander, allow the water to drain and transfer the paste to a greased baking dish. Fresh broccoli washed and disassembled on the inflorescence. Carrots clean and cut into large blocks. Put carrots and broccoli in boiling salted water and boil until half cooked. Asparagus boil in a small amount of salted water for 7-10 minutes. Boiled vegetables should be taken out of the water, slightly dried, put into a paste and mixed. For the preparation of cheese sauce in cold milk stir the flour and, stirring gently, warm until thick. Add grated cheese on a large grater and mix. After the cheese has dispensed, remove the sauce from the fire. Pour the cheese sauce pasta with vegetables and mix lightly. In a small bowl, mix the breadcrumbs, parmesan, grated sunflower seeds and olive oil on a large grater. With the mixture prepared, sprinkle the pasta with vegetables and bake in the oven with the "top grill" mode on for 10 minutes.
Trout baked with vegetables
- 2 trout (total weight about 1 kg)
- 1 small vegetable marrow
- 1 medium-sized carrot
- 1 onion
- 100 g celery root
- 1 lemon
- 150 g of green moon
- bunch of green dill
- 100 g of butter
- 6 tbsp. l. dry white wine
- vegetable oil
- salt, pepper to taste
Cooking:
Trout cleaned of scales, gutted, take out the gills, thoroughly rinsed carcasses inside and outside under cold running water and dried with a napkin. Fish salted and sprinkled with freshly ground black pepper. In a large tray, put the foil, grease it with vegetable oil and lay out the prepared trout. Lemon cut into thin slices, onions - half rings, remove some of the dill leaves from the stems and finely chop. All the cut ingredients are mixed and filled with trout. The remaining dill and dill stems put under the stuffed trout. Celery root and carrots should be cleaned and cut with ribbons using a vegetable peeler. Zucchini cut into slices. Wash the spring onion, drain and cut into pieces 5-6 cm long. Cut the vegetables into a mixture of them and put them on the foil around the fish and lightly add salt. Fish with vegetables sprinkled with dry white wine. Slice the butter and put on top of trout and vegetables. Cover the trout with vegetables with a second piece of foil and join the edges. Bake in preheated to 200 ° oven for 25-30 minutes. For 10 minutes. Before the end of baking, remove the top foil and allow the fish and vegetables to brown.
Nests with cheese and tomatoes
- 500 g minced meat (beef + pork)
- 1 egg + yolk
- 200 g any hard cheese
- 100 ml of milk
- 60 g of stale white bread
- 2 large tomatoes
- 1 onion
- green onion
- vegetable oil
- 1/2 tsp. dried basil
- ground paprika (at the tip of the knife)
- salt pepper
Cooking:
Stale white bread soak in milk. Onions peeled and cut into small cubes. Place the minced meat in a large bowl, add 1 egg and chopped onions. Soak the bread and add it to the stuffing. Pour half a teaspoon of dried basil and ground paprika, add salt, season with freshly ground black pepper and carefully mix the stuffing. Divide the forcemeat into 8 equal parts. To form from them round cutlets with a depression in the middle. Heat the vegetable oil in a frying pan and fry one side of the cutlets on it for 5 minutes. Fry the cutlets on a baking sheet or foil (foil pre-grease with vegetable oil). Cut the tomatoes criss-cross, beat with boiling water, peel and take out the seeds. Pul off the tomatoes and cheese into cubes and mix. With tomatoes and cheese fill the meat "nest", grease the surface with beaten yolk and bake in preheated to 180 ° oven for 15-20 minutes. Finished "nests" sprinkled with ringlets of green onions.