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Simple delicious dishes, recipes

Duck with apples</ P>

For 8 servings:

  • 1 duck
  • 1 lemon
  • 500 g of apples
  • 2 table. Spoons of honey
  • 2 table. Spoons of cognac
  • salt
  • pepper

Cooking:

1. Lemon cut in half, squeeze juice out of one half. The second half grate the duck outside and inside, salt and pepper. Apples, removing the core, cut into slices and sprinkle with lemon juice. 2. Fill the duck with apples, cut the cut with wooden skewers. Put the duck on a baking sheet with the backside up and pour 1 cup of hot water. Bake for 2 hours at 200 °, periodically pouring the resulting juice. 3. Honey and cognac mixed. Duck turn on the back, lubricate the breast honey and cognac mixture and bake for another 10 minutes.

Garnet bracelet salad

For 4 servings:

  • 3 potatoes
  • 2 beets
  • Grain 1 grenade
  • 200 g white cabbage
  • 2 cloves of garlic
  • 300 g of mayonnaise
  • salt
  • pepper

Cooking:

1. Potatoes and beets boil until cooked (potatoes - 20 minutes, beets - 40-50 minutes). Clean and individually grate on a large grater. 2. Pass garlic through the press. Cabbage thinly chopped, sprinkled with salt and lightly crushed to isolate the juice. Combine cabbage with potatoes, and beetroot - with garlic. Salt, pepper to taste and mix. 3. A bowl is lined with food film. Vegetables spread layers, lubricating each layer with mayonnaise. Tip the bowl on a dish, take off the film, pour the mayonnaise salad and sprinkle with the pomegranate seeds.

Baked pork

For 12 servings:

  • 2 kg of pork (piece)
  • 2 carrots
  • salt
  • 2 table. Tablespoons mustard
  • 2 table. Spoons of vegetable oil.

For sauce:

  • 100 g prunes without pips
  • 1 egg
  • 1 table. A spoon of tomato paste
  • 1 table. Spoon of flour.

For marinade:

  • 2 table. Spoons of white dry wine
  • 100 g prunes without pips

Preparation:

1. For prunes marinade cut into quarters and combine with 2 glasses of water and wine. The meat is marinated for 2 hours. Then take the meat from the marinade, grate it with salt and coat it with mustard. 2. Transfer the meat to the brazier. Carrots cut into mugs and spread on a piece of meat. Top with vegetable oil and marinade. Bake for 1 hour at 200 °. 3. Prepare the sauce. Prune the prunes through a meat grinder. Add the egg, tomato paste, flour and pour 1 cup of hot water. Stir and pour the sauce over the meat. Bake for 15 minutes.

Salad with oranges

For 6 servings:

  • 2 oranges
  • 1 radish
  • 1 apple
  • 300 g canned champignons slices
  • 1 fillet of chicken breast
  • 2 table. Tablespoons olive oil
  • 1/2 lemon juice
  • salt
  • Ground black pepper
  • Greens fennel for decoration

Cooking:

1.Fillets boil in boiling salted water (20 min) and cut into thin strips. Put the mushrooms in a colander. 2. From the radish cut off the top and in a circle cut out thin slices for decoration. Remain the remaining fruit and cut into strips. Apple grate on a large grater. The orange is divided into slices and, after removing the white partitions, cut into slices. 3. For filling, mix the olive oil with lemon juice. 4. Prepare all prepared salad ingredients, season with salt and pepper to taste and pour over the dressing. Serve with radish slices and dill sprigs.

Funny pastries

12 servings

For the test:

  • 2 eggs
  • 250 g of margarine
  • 1 cup of sugar
  • 1 sachet (10 g) of dry yeast
  • 1 packet of vanilla sugar
  • 3 cups of flour.

For decoration:

  • 50 grams of dark and white chocolate, raisins,
  • Crushed hazelnut and decorative confectionery powder

Cooking:

1.From the ingredients listed, knead the dough, wrap it in a food film and place it in the fridge for 2 hours. Then roll the dough to a thickness of 4-5 mm on the flour surface. 2. Using the molds, cut out different figures. Part of them decorate with hazelnut and raisins. Bake for 15 minutes at 180 °. 3. Melt the chocolate in a water bath. Part of the figures smudge with dark chocolate, the rest - white. Decorate with a sprinkle.

Cucumber salad

  • 250 g fillet of cod
  • 500 g of potatoes
  • 2 cucumbers
  • 100 grams of grated horseradish
  • 100 g of mayonnaise
  • 1/2 lemon
  • 1/2 onion of green onion and parsley
  • spice

Cooking:

1.Cook the fillet with spices (10-12 minutes), then cool and cut into slices. 2. Boil the potatoes (20 minutes), peel and cut into slices or cubes. Cucumbers and lemon chop into slices. Combine fish with potatoes and cucumbers, mix. Chop the green onion and parsley. 3. For the sauce grind grated horseradish with mayonnaise and spices. Season with lettuce, sprinkle with spring onion and parsley, decorate with lemon slices.

Vinaigrette with squid

  • 400 grams of frozen squid
  • 1 beetroot
  • 1 carrot
  • 2-3 potato tubers
  • 1 bulb
  • 1 pickled cucumber
  • 200 grams of sauerkraut
  • 1/2 a bunch of green parsley.

For refueling:

  • 3 table. Tablespoons vegetable oil
  • 2 table. Spoonful of vinegar
  • salt

Cooking:

1. Beets, carrots and potatoes boil and peel. Cucumber, beets and potatoes cut into cubes, carrots - circles. Chop onion and parsley. Cut the cabbage into cabbage. 2. Squid boil (2 min), 1 carcass cut into rings, the rest - cubes. 3. For filling, mix the vegetable oil with the vinegar and salt. Vegetables combine with squids, mix and season.

Snack with pita bread

  • 2 sheets of thin lavash
  • 200 grams of ham
  • 2 pickled cucumber
  • 1 can of canned salmon
  • 4 table. Spoons of mayonnaise
  • 100 g of cheese
  • 1 bunch of dill

Preparation:

1. Paste the lavash on the working surface and grease with mayonnaise. 2. Ham and cucumbers cut into small cubes, cheese grate on a large grater. Fish, pouring liquid, mash with a fork. Dill pick and chop. 3. Combine the ham with half the cheese and cucumber, season to taste. Separately combine the fish with the remaining cheese and dill. 4. On one sheet to spread the filling with ham, on the other - the fish filling. Sheets twist into rolls.

Lettuce salad

  • 1 can of canned beans in tomato sauce (310 g)
  • 1 can of cut marinated champignons (470 g)
  • 1 pod of sweet pepper
  • 1 smoked chicken breast fillet
  • 2 onions
  • 4 table. Tablespoons vegetable oil
  • 100 g of mayonnaise

Preparation:

1. Cut the sweet pepper into strips. Put the beans in a colander, drain the sauce. Cut the fillet into small cubes. 2. Chop onion and fry on half the vegetable oil until golden. Champignons, draining liquid, fry with the remaining oil. 3. All the prepared ingredients are combined, mixed and seasoned with mayonnaise.

Cauliflower in batter

  • 1 kg of cauliflower.

For batter:

  • 1/2 cup of flour
  • 1/2 cup starch
  • 1 table. A spoon of vegetable oil
  • 1 teaspoonful. spoonful of paprika
  • Salt to taste.

For sauce:

  • 1 glass of natural yogurt
  • 1 cucumber
  • 5 table. spoons of vegetable oil for frying
  • 4-5 sprigs of parsley

Preparation:

1. Cook the batter. Mix flour, starch, 2 cups of water and vegetable oil. Season with salt and paprika and leave for 10-15 minutes. 2. Boil cauliflower in boiling salted water (5-7 minutes), then disassemble on inflorescences. 3. Cabbage dipped in batter and fry in portions in vegetable oil. 4. For cucumber sauce, grate on a large grater and mix with yoghurt. Cabbage served with sauce, decorated with parsley.

Italian salad with salami

  • 450 g of spaghetti
  • 200 g of cheese
  • 250 grams of salami
  • 150 grams of ham
  • 1 bunch of salad
  • 1 bunch of green parsley or dill
  • 5 table. Spoons of olive oil
  • 1 table. Mustard spoon
  • 3 table. spoons of grape vinegar
  • salt
  • Black ground pepper to taste

Preparation:

1.Spaghetti boil in 4-5 liters of boiling salted water, discarded in a colander, mixed with half of olive oil and leave to cool at room temperature. 2. Leaf lettuce and cut into wide strips. Ham and salami cut into small strips. Greens to sort and grind. Cheese cut into thin strips or grate on a large grater. 3. Prepare the sauce. Combine the remaining olive oil, grape vinegar, mustard, salt, black ground pepper to taste and lightly shake. 4. Combine spaghetti, ham, salami, cheese and shredded greens. Drizzle the prepared sauce and mix. Then put in the refrigerator for 1-1.5 h, so that the salad is well soaked. Before serving, mix the strips of lettuce.

Sausage beetroot

  • 4 small beets
  • 100 grams of hard cheese
  • 2 cloves of garlic
  • 20 g of dill greens
  • 100 g of salted red fish
  • 100 g of melted cream cheese
  • 70 g of mayonnaise
  • Ground red pepper
  • salt

Preparation:

1. Beet boil (40 min), peel and cut into thick mugs. 2. Grate the hard cheese on a fine grater. Garlic let through the press. Dill greens to sort, a few twigs postpone for decoration, the rest of the green chop. 3. Cut the fish into small pieces or grind in a blender. Fold the cheese with a fork. 4. Combine the hard and melted cheese, chopped dill, garlic mass and fish. Season with mayonnaise, season with salt and pepper to taste and mix. 5. Put the resulting mass on the mugs of beets. Decorate with dill.

Salt from squid

  • 700 g squid
  • 1/2 lemon
  • 2 carrots
  • 1 onion
  • Parsley greens.

For jelly:

  • 12 g of gelatin
  • 1 glass of water
  • 2 glasses of fish broth
  • salt

Preparation:

1.Squid boil (2 min), then cut into strips. 2. Prepare the jelly. Gelatin soak for 30 minutes in water, then dissolve in warm broth and salt to taste. 3. Carrots cut into mugs, onions - semirings, lemon - thin slices. A little cooked jelly pour into a deep form. When the jelly slightly hardens, lay out squid, carrots and onions. Decorate with lemon and parsley, add the remaining jelly and place in the fridge for 2-3 hours.

Salad olivye on an old fashion

  • 1 beef tongue
  • 2 fillets of chicken breast
  • 1 onion
  • 1 carrot
  • 100 grams of pickled vegetables
  • 2 fresh cucumbers
  • 5 eggs
  • 100 g of red caviar.

For sauce:

  • 2 eggs
  • 400 ml of olive oil
  • 1 table. Spoonful of wine vinegar
  • salt

Preparation:

1. Boil the tongue (3 h), then cool with cold water and peel. Cook the fillet with carrots (20 min). 2. Eggs boiled hard (10 minutes) and cleaned. Chop onion. Tongue, fillets, carrots, pickled vegetables, cucumbers and 4 eggs cut into small cubes. The remaining egg is cut into circles. 3. For the sauce, beat the eggs with salt, whilst not stopping, add the vinegar and butter. Fill all the ingredients with the sauce. Decorate eggs with caviar.

Festive salad

  • 300 g of peeled shrimp
  • 1/2 pineapple
  • 50 grams of lettuce
  • 100 grams of hard cheese
  • 2 cloves of garlic
  • 150 ml of sour cream
  • 2 table. Spoons of mayonnaise
  • 1 teaspoonful. a spoonful of sugar
  • 1 table. a spoon of canned grated horseradish
  • 1 table. spoon of dry white wine
  • salt
  • pepper

Preparation:

1.Prawns boil in boiling salted water (5 minutes), folded into a colander and let the shrimp cool. 2. Peel the pineapple, cut the flesh into small cubes. Lettuce cut into wide strips or tear into pieces. Cut the cheese into thin strips. Garlic let through the press. 3. For sauce, sour cream is mixed with mayonnaise, sugar, grated horseradish and wine. Add salt and pepper to taste. 4. Prepared foodstuffs, pour over the prepared sauce and mix.

Mimosa salad"

  • 2 carrots
  • 3 potato tubers
  • 4 eggs
  • 1 can of pickled pink salmon (400 g)
  • 1 onion
  • 100 g of cheese
  • 150 g of mayonnaise
  • 50 g of sour cream
  • salt
  • pepper

Preparation:

1.Mork, potatoes and eggs to weld and clean. Carrots and potatoes grate on medium grater. 2. Separate yolks from proteins and knead, squirrels grate on a coarse grater. Onion chop, put the fish out of the jar and mash with a fork. Grate the cheese on a large grater. 3. For the sauce, mix mayonnaise with sour cream, season with salt and pepper to taste. 4. Vegetables, fish and squirrels lay layers, lubricating each layer with sauce. Sprinkle with yolks and cheese.

Herring under the fur coat

  • 2 fillets of salted herring
  • 2 beets
  • 3 potato tubers
  • 2 carrots
  • 3 eggs
  • 1 onion
  • 1 cup cucumber brine
  • 1/2 onion of green onion and parsley
  • 150 g of mayonnaise

Preparation:

1.Onion cut into thin half rings, pour the cucumber brine and leave to marinate for 2-3 hours. 2. Beetroot, carrots, potatoes and eggs, weld, peel and individually grate on a large grater. Herring cut into strips. Pickled onion in a colander. Chop the green onions with ringlets. 3. Shape the lid with food film. Beets, eggs, potatoes, carrots, onions and herrings lay in layers with layers, lubricating each layer with mayonnaise. Put in the refrigerator. 4. Before serving, roll molds over the plates and remove the film. Salad sprinkle with ringlets of green onion and decorate with parsley.

Borscht in merchant style

For 4 servings:

  • 2 beets
  • 1/2 small cabbage head
  • 1 onion
  • 1 carrot
  • 2 potato tubers
  • 2 table. Spoons of wheat flour
  • 2 table. Spoons of tomato paste
  • 2 liters of broth
  • 60 g of pickled mushrooms
  • 50 g pitted prunes
  • 3 table. Tablespoons vegetable oil
  • 1 -2 bay leaves
  • salt
  • Ground black pepper to taste

Preparation:

1. Cut the cream into strips and shred cabbage. Carrots should be grated on a large grater, cut into potatoes. 2. Chop the onions and stir them, stirring, in vegetable oil (10 min). Add the carrots and brown for another 5 minutes. Separately in a frying pan without fat, fry, stirring, flour until golden brown, remove from heat and leave to cool. Then cool the cooled flour thoroughly with tomato paste. 3. Bring the broth to a boil, put the beetroot and cook for 10 minutes. Add the browned vegetables and cook for another 10 minutes. Stir in tomato paste with flour. 4. Prune the plum and cut into strips. Mushrooms are thrown in a colander and cut into slices. Mushrooms and prunes put in borscht for 5 minutes until cooked. Add salt, pepper, bay leaf and remove borsch from fire.

Soup "Vegetable Assortment"

  • 200 g carrots, potatoes, green beans, onions and tomatoes
  • 1 stalk of celery
  • 1.5 liters of broth
  • 250 g white bread
  • 1 table. A spoonful of butter
  • 150 g of chopped meat
  • 1 yolk
  • Salt

Preparation:

1. Carrots and potatoes cut into cubes, celery - slices. Tomatoes to beat with boiling water, peel off, cut the flesh into slices. 2. Broth the boil, add carrots, potatoes, beans and celery, cook for 20 minutes. Then put the tomatoes and salt to taste. Z. Khleb soak in the water. Onion grind and fry in butter. Combine the meat with the pressed bread, flour, onion and yolk. From minced meat roll small balls, dip into boiling soup and cook for 8 minutes.

Soup with dumplings

For 4 servings:

  • 200 g chicken wings
  • 200 grams of broccoli
  • 1 onion
  • 1 carrot
  • 1 celery root
  • 1 pod of sweet red pepper
  • 2 table. Tablespoons vegetable oil
  • 1 lemon
  • spice.

For the test:

  • 1 egg
  • 5 table. spoons of flour
  • 1 pinch of salt

Preparation:

1. Scoops in 2 liters of water (approx. 30 minutes), add broccoli and cook for another 30 minutes. 2. Cut the onions into half rings, carrots, celery and sweet pepper pulp - straw. Vegetables fry in vegetable oil (5 minutes). Add to broth with broccoli, season and boil for another 10 min. 3. Prepare dough from the ingredients listed and 2-3 table. spoons of warm water. Mold with a teaspoon of dumpling and dip into boiling soup. 4. Peel the lemon, cut the zest into strips, pulp with mugs and add to the ready-made soup.

Bouillon "Aromatic"

For 4 servings:

  • chicken bones with skin
  • 2-3 cm of ginger root
  • Parsley or dill
  • 1/2 loaf of white bread
  • 1 carrot
  • 1 onion
  • 2 table. Tablespoons butter
  • salt
  • pepper

Preparation:

1. Cut the carrots into large cubes. Bulb in several places napech. Bones pour cold water, bring to a boil and remove the foam. Add the carrots and onions. Cook on low heat for 1 hour. 2. Grate ginger on a fine grater. Serve the broth, pepper and season with ginger. Greens to sort and grind. 3. Prepare the croutons. Bread, cutting off the crust, cut into small cubes and fry in butter until golden. Transfer from the frying pan to a paper towel so that excess fat is absorbed. 4. Sprinkle the broth with herbs and croutons.

Goulash soup with potatoes

For 6 servings:

  • 300 g cabbage
  • 2 potatoes
  • 2 beets
  • 100 g of beans
  • 1 onion
  • 1 carrot
  • 200 g of mushrooms
  • On 2 table. Spoons of vegetable oil and tomato paste
  • 1 table. Spoonful of vinegar
  • 20 olives
  • 4 table. Tablespoons of sour cream
  • spice

Preparation:

1. Beans soak for 12 hours, then boil (30 minutes). Mushrooms boil in 2 liters of water (30 minutes) and cut into strips. 2. Grate beetroot on a medium grater and fry on half of the butter. Add the tomato paste, vinegar, stew 10 minutes. 3. Carrots and onions chop and saute on the remaining oil. Cut the potatoes into small pieces, chop the cabbage. 4. Mushroom broth bring to a boil, put potatoes in it, cabbage and cook for 10 minutes. Add beans, lettuce, beets, mushrooms and, if desired, olives. Boil for 5 minutes. 5. Season soup to taste, serve with sour cream.

Solyanka team

  • 50 gr of brisket, boiled ham, kidney and sausages
  • 1,5L broth
  • 2 onions
  • 2 pickled cucumbers
  • 100 g capers
  • 20 g of olives and olives
  • 15 g of tomato puree
  • 1 table. A spoonful of butter
  • 1 lemon
  • Bay leaf
  • Peppercorns
  • salt
  • greenery

Preparation:

1.Onion grind and brown on butter, add tomato puree, pour broth and bring to a boil. 2. Cut meat and cucumbers into pieces, lemon - slices. In the broth add cucumbers, capers, olives, olives and meat, season and cook for 5 minutes. Serve with lemon and greens.

Pancakes from green onions

For 6 servings:

  • 200 g of green onion
  • 1/2 tea. tablespoons of salt
  • 1 egg
  • 2 table. Tablespoons of sour cream
  • 3 table. Spoons of flour
  • 2 table. spoons of canned corn
  • 1 pod of red sweet pepper
  • 1 pinch of soda
  • 3 table. Tablespoons vegetable oil

Preparation:

1. Finely chop the onion. Corn the colander in a colander. Sweet pepper cut into halves, remove seeds and septums, pulp cut into small cubes. 2. Mix onion with egg, sour cream, corn, flour, salt and soda. Knead the dough and let it stand for 15 minutes. Then, with a tablespoon, mold the pancakes and fry them in vegetable oil (1 minute on each side). 3. Serve the pancakes on the table, sprinkle with diced peppercorns and decorate with dill sprigs. Separately, at will, serve sour cream.

Roast fish

For 6 servings:

  • 2 fresh fish
  • 3 table. spoons of tomato paste
  • 2 table. Tablespoons vegetable oil
  • 1 teaspoonful. Mustard spoon
  • juice 1/2 lemon or 1 table. spoonful of vinegar
  • salt
  • Ground white pepper
  • 1 bulb
  • 100 g of smoked bacon
  • 2 table. tablespoons grated hard cheese
  • 2 table. Spoons of breadcrumbs

Preparation:

1. Remove the fish, divide the fillets from the bones and cut them into slices. Cut the onion into cubes. 2. Sprinkle the fish with lemon juice or vinegar. In a greased with vegetable oil, put the fillet, grease it with tomato paste, mustard, salt and sprinkle with onions. 3. Top with another layer of fish and grease it with tomato paste, mustard, salt and sprinkle with onions. 4. Lastly lay thin slices of pshika, sprinkle with grated cheese and breadcrumbs, cover with foil and bake for 30-40 minutes in the oven at 180 °. Cooking time: 90 min.

Cake "On the day of birth"

For 12 servings:

  • 180 g of butter
  • 2 cups of sugar
  • 5 table. spoons of honey
  • 1 pinch of salt
  • 5 eggs
  • 1 table. a spoonful of soda
  • 3.5 cups of flour
  • 1 teaspoonful. a spoonful of vanilla sugar
  • 500 ml of milk

Preparation:

1. Half of sugar, salt, 1 table. a spoonful of butter and keep honey, stirring, in a water bath until the honey and butter are melted. Then add 3 eggs and cook, while stirring, for 4 more minutes. Add soda and, when the mixture increases in volume, remove from heat. In a warm mass, mix 3 cups of sifted flour. Dough to be divided into 8-9 pieces and roll out thin cakes. Bake for 5 minutes at 200 °. 2. Beat 2 eggs with milk, remaining sugar and flour. Cook, stirring constantly, until the mass thickens. Cool and grind with the remaining butter. Cover the cream and add the cake. Decorate at will.

Pork marinated in a mixture of herbs

  • 1 kg of pork pulp
  • 6 cloves of garlic
  • Juice and grated lemon peel 1 lemon
  • 6 table. Spoons of vegetable oil
  • 3 sprigs of rosemary and thyme
  • 2 table. Tablespoons of melted butter
  • 2 onions
  • 300 ml broth
  • Salt
  • pepper

Preparation:

1.Garlic chop, mix with zest and lemon juice, vegetable oil, rosemary and thyme. Meat coated with the resulting mixture and leave for 24 hours. 2. Pour the pork, pepper and fry from all sides in melted butter. 3. Cut the onions into rings and fry together with the meat. Pour the remaining marinade, broth and simmer for 1 hour and 15 minutes. Decorate at will.

Tavas from mutton

  • 800 grams of lamb
  • 1 kg of onion
  • 800 g of tomatoes
  • 1 teaspoonful. A spoonful of cinnamon
  • Salt
  • ground black pepper
  • 1/2 cup grape vinegar
  • 3 table. Tablespoons olive oil
  • Fresh greens.

For the garnish:

  • 800 g of boiled rice
  • 200 ml of natural yogurt

Preparation:

1.Cut the meat into pieces and fry, stirring, in olive oil. Then put into a pottery. 2. Cut the tomatoes with boiling water, peel, cut the cubes into cubes. Greens to sort and grind. Tomatoes and greenery add to the meat. 3. Cut the onions into rings, fry the remaining fat after roasting (10 minutes). Add vinegar, 1 glass of hot water, salt, pepper, spices, stir and pour into meat. Bake for 1.5-2 hours at 180 °. Serve with rice and yogurt as a sauce.

Meatloaf

For 4 servings:

  • 750 g of beef
  • 60 g of wheat bread
  • 1 egg
  • 1 egg yolk
  • Salt
  • 200 grams of frozen spinach, onion, champignons, sweet pepper and canned olives
  • 2 cloves of garlic
  • 2 table. Tablespoons vegetable oil

Preparation:

1.Chop onion and garlic, fry in vegetable oil (3 min). Pulp of sweet pepper, mushrooms, spinach and olives cut into slices, mix with onions, fry 10 more minutes. 2. Soak the bread, then squeeze it and let it pass through the meat grinder. Stir the egg and yolk, salt to taste. 3. The resulting minced meat is spread out, distribute the toppings and roll up the roll. Bake for 50 minutes at 180 °.

Language with vegetables

  • 1 beef tongue
  • 2 pods of sweet pepper
  • 6 cherry tomatoes
  • 1/4 pod of chili pepper
  • 1 onion
  • spice
  • 2 cloves of garlic
  • 40 g of butter
  • 100 g of canned corn
  • 50 ml of vodka

Preparation:

1. Boil the tongue (2 h) and, peeling off the cuticle, cut into cubes. Sweet pepper bake for 20 minutes at 220 °. Then, cut the peel and seeds, cut into slices. 2. Chop the chili pepper into rings. Onion and garlic chop and together with chili fry in butter. 3. Add tongue, spices and vodka, fry 1 min. Stir tomatoes, peppers and corn, simmer for another 5 minutes.

Veal with greens and dried apricots

For 8 servings:

  • 600 g of veal pulp with one piece
  • 1 onion
  • 2 cloves of garlic
  • 1/2 bunch of parsley and cilantro
  • 2 table, spoons of vegetable oil
  • 150 g dried apricots
  • 1/2 cup broth and sour cream
  • salt
  • pepper

Preparation:

1. Chop onion, chop greens and finely chop. Garlic let through the press. 2. In the meat, make a deep longitudinal incision and rub it with salt, pepper and garlic mass from the outside and inside. Fill the meat with half of onions with greens, and attach the edges with toothpicks. In a frying pan, heat the vegetable oil and fry the meat from all sides, then simmer for 20 minutes. 3. Cut dried apricots in strips. The meat is wrapped in foil. In a frying pan, where meat was roasted, brown the remaining onion with herbs, add dried apricots, pour broth and sour cream. Salt, pepper and serve with meat.

Pay attention to: