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Recipes of culinary dishes to your table

Old-style borsch</ P>

What you need for the dish:

  • 500 g beef brisket
  • 300 grams of ham
  • 2 beets
  • 2 onions
  • 2 carrots
  • 2 turnips
  • 1 sour apple
  • For 0.5 tsp. Caraway seeds and marjoram
  • salt pepper

For the test:

  • a glass of flour
  • 1 egg
  • 2 yolks
  • salt

For fillings:

  • 50 g of pork smoked bacon
  • 50 g of white dry mushrooms
  • 150 g of champignons
  • 2 boiled eggs
  • 1 onion

Preparation time: 2 hours 30 minutes Servings: 8

What to do:

Vegetables cleaned. Meat pour 1.5 liters of water and bring to a boil, removing the foam. Add one carrot and onion, cook for 1.5 hours. Broth the broth, put aside beef, carrots and onions to throw. The remaining carrots, onions, beets, turnips and apple cut into strips. Put beets in boiling broth and cook for 10 minutes. Add the remaining vegetables and apple, cook for another 7 min. Prepare the fillings for sorcerers. Pour white mushrooms in boiling water for 20 minutes. Add mushrooms to them, pour in 2 cups of hot salted water and cook all together for 15 minutes. Strain the broth, pour into the borsch and bring to a boil. Mushrooms finely chopped. Boiled meat is divided into 2 parts. One to pass through a meat grinder, another - to cut into cubes and to postpone. Peel onion, chop. For the first filling mix the mushrooms, chopped eggs and half of onions. For the second filling, cut into bacon lard with chopped meat and the remaining onion. Season the fillings with salt and pepper. Mix the sifted flour with salt, egg, yolks and 2 tbsp. L. water. Knead the dough. Roll it into a thin layer and cut into squares with a side of 4 cm. Place mushroom filling on half the squares, and meat on the remaining ones. Fold them with triangles and tie the edges. Put the sorcerers in a boiling borsch, cook for 5 minutes. Add deferred meat, diced croutons, caraway seeds and marjoram, cook over low heat for 4 minutes. Serve with sour cream.

Chorda with prunes

What you need for the dish:

  • 1 kg of lamb on a bone
  • 2 carrots
  • 1 onion
  • 1 large tomato
  • 1 sweet green pepper
  • 300 g of potatoes
  • 200 g of rice
  • 100 g prunes without pips
  • salt pepper

Cooking time: 1 hour 40 minutes. Servings: 8

What to do:

Wash and clean vegetables. Put the meat in a saucepan, pour 2 liters of cold water and bring to a boil. Remove the foam, add one peeled carrot and onion, cook for 1.5 hours. Cut the potatoes, peppers and tomatoes into cubes, the remaining carrots - straw. Broth the broth, season with salt and pepper. Cut the meat into slices and return to the broth. Put the vegetables, bring to a boil. Add rice and prunes, cook for 15 minutes. Cover the pan with a lid and allow to stand for 20 minutes.

Asian soup with pork

Cooking time: 30 min. Servings: 6

What you need for the dish:

  • 400 g of pork fillet
  • 1 carrot
  • 5 shiitake mushrooms
  • 1 stalk of leek
  • 1 clove of garlic
  • 2 cm fresh ginger root
  • 1.5 liters of chicken broth
  • 2 tbsp. L. Vegetable oil
  • 4 tsp. Rice wine
  • 4 tbsp. L. Soy sauce
  • Salt, black ground pepper

What to do:

Carrots and garlic peel, leeks and mushroomsRinse. Carrots and leeks chop, garlic cut into thin slices. Ginger clean and grate. Wash meat, cut into thin strips and fry in a saucepan with preheated oil, 4 min.

Add vegetables, mushrooms and ginger, salt to taste. Pour the hot broth, bring to a boil and cook for 5 minutes. Add pepper, wine and soy sauce. Bring to a boil again, remove from heat. Cover the pan with a lid and allow to stand for 5 minutes.

Solyanka meat

What do you need:

  • 250 g of meat bones
  • 200 g of beef
  • 100 g of boiled ham
  • 2 hunting sausages
  • 2 onions
  • 1 carrot
  • 2 pickled cucumbers
  • 20 g capers
  • 7 pitted olives
  • 2 tbsp. L. Of tomato paste
  • 1 tbsp. L. Flour
  • 1 tbsp. L. Butter
  • 3 tbsp. L. Sour cream
  • 0.5 lemon
  • 3 bay leaves
  • Salt, bell pepper

Cooking time: 2 hours Servings: 8

What to do for a dish:

Meat and bones washed, put in a saucepan, pour2 liters of cold water and bring to a boil. Remove the foam, add peeled carrots and onion, cook for 1.5 hours. Peel the remaining onion, finely chop. In a frying pan heat the butter and fry the onion, 6 minutes. Pour in the flour, cook, stirring constantly, 2 minutes. Add tomato paste and fry, stirring, for 5 more minutes. Salted cucumbers cut into cubes, cut capers. Take the meat out of the broth, allow it to cool slightly. Broth the broth. Boiled meat, sausages and ham cut into cubes. Bring the broth to a boil, put beef and meat products in it, fried onions, cucumbers, olives, capers, black peppercorns and bay leaf. Boil for 10 minutes. At the end of the cooking, add salt to taste. Slice the lemon into thin slices. Solyanka poured on plates. Serve with lemon slices and sour cream. You can sprinkle with fresh herbs.

Oxtail soup

What do you need:

  • 700 g of bovine tails
  • 500 g of beef
  • 300 g of potatoes
  • 1 tbsp. L. Vegetable oil
  • 1 onion
  • 2 carrots
  • 2 beets
  • 2 cloves of garlic
  • 150 ml of red port wine
  • 2 tbsp. L. Tomato puree
  • 1 bay leaves
  • 1 tsp. Dry thyme
  • 6-7 peas of black pepper
  • salt

Cooking time: 2 hours 40 minutes. Servings: 8

Tails and beef wash, tails cut large,Cut the meat into slices. Beets, carrots, onion and garlic clean. Beet and onion cut into cubes, carrots - half rings, garlic crush. In a large saucepan, heat the vegetable oil and fry the tails and meat on high heat, 8-10 minutes, until golden brown. Transfer to a bowl. From the pan, drain the fat, leaving 1 tbsp. L. Put the onion and fry for 3 minutes. Transfer the onions to another bowl. Bull tails and meat return to the pan, pour in 2 liters of water, bring to a boil over high heat and remove the foam. Cook over low heat for 1 hour and 40 minutes. For 10 minutes. Until the end of cooking put the bay leaves and peas of black pepper. Add the fried onions, carrots, beets, dry thyme, garlic, tomato paste and salt to the broth. Pour in the port and cook for another 20 minutes. Peel potatoes and cut into small pieces. Remove the bull tails from the soup, remove the bay leaf. Remove the meat from the bones and return to the pan. Put the potatoes and cook over low heat for 15 minutes.

White bean and fennel soup

Preparation time: 2 hours Cooking time: 45 min. Servings: 6

What you need for the dish:

  • 4 pork sausages
  • 50 g of fat
  • 400 g Savoy cabbage
  • 1 fennel tuber
  • 1 onion
  • 2 cloves of garlic
  • 300 g of white canned beans
  • 1 liter of broth
  • 4 tbsp. L. Vegetable oil
  • Salt, black ground pepper

What to do:

Sausages cut into slices, onion - half rings,Garlic - slices. Fry the first sausages and onions in a saucepan with preheated oil. 10 min. Beans are washed and added to sausages along with garlic and diced bacon. Pour broth, bring to a boil and cook for 15 minutes. Fennel cut into cubes. Shred cabbage. Add to the soup fennel, cabbage, salt and pepper, cook for another 10 minutes. You can serve to the table, sprinkled with grated parmesan cheese.

Soup with liver lumps

What do you need:

  • 500 g of beef
  • 200 g of beef liver
  • 1 onion
  • 1 carrot
  • 1 parsley root
  • 1 tbsp. L. Butter
  • 2 eggs
  • 1 tbsp. L. Breadcrumbs
  • 1 tsp. Chopped parsley
  • salt pepper

Cooking time: 1 hour 45 minutes. Servings: 4

What to do:

Put the meat in a saucepan with 1 liter of cold water andboil. Onions, carrots and parsley root cleaned, add to the pan and cook for 1.5 hours. Pass the liver through a meat grinder, grind with melted butter, yolks and breadcrumbs. Add the whipped whites, pepper and salt to taste. Mix gently. Broth the broth. Boiled meat is put aside and used in other dishes. Using a teaspoon, lower the hepatic mixture into the boiling broth and cook until the dumplings come to the surface. Spoon soup on plates, sprinkle with parsley.

Shorba Mekatfa

What you need for the dish:

  • 500 grams of mutton bacon
  • 1 onion
  • 1 kg of tomatoes
  • 1 small vegetable marrow
  • 1 potato
  • 2 stems of celery
  • 50 g of canned green peas
  • 50 g of frozen green beans
  • 0.5 cup shallow vermicelli
  • 4 tbsp. L. Vegetable oil
  • 2 large bundles of cilantro
  • 150 ml of hot tomato sauce
  • 1.5 tsp. Adjiki
  • Pinch of cinnamon
  • Salt, black ground pepper

Cooking time: 1 hour 20 minutes. Servings: 8

What to do:

Meat wash, drained and cut into smallCubes. Peel onion, finely chop. Heat the vegetable oil in a saucepan, fry the meat and onion, stirring, 15 minutes. Mix the tomato sauce, adjika, salt and pepper. Add the saucepan to the meat and onions. Pour 0.5 cups of water and cook over a low heat for 15 minutes. Celery wash, zucchini and potatoes peeled. Cut vegetables in small pieces, put in a pan. Pour in 2 liters of hot water, bring to a boil and cook over low heat for 10 minutes. Canned peas mixed with green beans, add to the pan. Tomatoes and coriander washed, tomatoes cut into cubes, greens to grind. Put in the pan tomatoes and coriander, cook another 20min. Pour vermicelli and cook for 5-7 minutes. Before serving, pour the soup over the plates. You can sprinkle with fresh herbs, and add lemon juice to taste.

Tomato soup with rice and broccoli

What you need for the dish:

  • 200 g of boiled and smoked bacon
  • 1 onion
  • 1 carrot
  • 2 cloves of garlic
  • 600 g canned tomatoes
  • 150 grams of broccoli
  • 2 tbsp. L. Rice
  • 100 g of canned green peas
  • Pinch of turmeric
  • Salt, red ground pepper

Vegetables cleaned. Tomatoes grind in puree, pour into a saucepan, bring to a boil. Season with turmeric, salt and pepper, cook for 6 minutes. Add the inflorescences of broccoli and green peas, cook for another 6-7 minutes. Brisket, onions, carrots and garlic finely chopped. Fry the brisket without oil, 10 min. Add rice and cook, stirring, 6 more minutes, lay out there along with vegetables, cook for 8 minutes.

Soup with ham and spinach

What do you need:

  • 300 g of pork boiled-smoked ham
  • 1 onion
  • 2 cloves of garlic
  • 200 g white cabbage
  • 200 g spinach
  • 200 g of canned green peas
  • 3 tomatoes
  • 4 slices of white bread
  • 3 tbsp. L. Vegetable oil
  • salt pepper

Preparation time: 50 min. Servings: 4

What to do:

Peel onion and garlic, finely chop, fry in2 tbsp. L. Preheated vegetable oil, 8 min. Add chopped tomatoes and green peas, cook for 5 minutes. Cut the ham into cubes and fry in the remaining oil, 7 min. Slice the bread in a preheated to 190 ° C oven and bake, 8 min. Cabbage thinly chopped and rubbed with salt and pepper. Put into a saucepan with 1 liter of boiling water, cook for 6 minutes. Add the fried vegetables, ham and chopped spinach, cook for 10 minutes. Slices of bread spread on plates and pour hot soup.

Rassolnik in a Merchant

What you need for the dish:

  • 500 g of veal
  • 1 carrot
  • 1 onion
  • 5 potatoes
  • 5 salted cucumbers
  • 0,5 glasses of pearl barley
  • 1 cup cucumber brine
  • 4 tbsp. L. Vegetable oil
  • 2-3 bay leaves
  • 8 peas of black pepper
  • 1 tbsp. L. Chopped dill and parsley
  • salt

Cooking time: 2 hours Servings: 8

What to do:

Pearl barley washed, put in a saucepan andPour boiling water. Close the lid and cook on low heat until soft, 1.5 h. Wash the veal and cut into pieces, peel the onion. Put the meat in a saucepan, pour in 2 liters of water and bring to a boil, removing the foam. Put the onion and cook for 1 hour. Peel potatoes and carrots. Cut potatoes into large slices, pickled cucumbers - cubes, grate the carrots. In a frying pan, heat 2 tbsp. L. Vegetable oil and fry the potatoes until golden brown, 12-14 minutes. Transfer to a bowl. In the same frying pan pour the remaining oil, put the carrots and cook for 5 minutes. Add the cucumbers and fry for another 4-5 minutes. Remove the onion from the broth. Pour the pearl barley. Put in the boiling broth pearl barley and fried potatoes. Pour the cucumber brine and cook for 8 minutes. Add carrots with cucumbers, bay leaf and bell pepper. Salt to taste and cook for 6-7 minutes. Remove from heat, cover with lid and let stand, 10 min. When serving, you can sprinkle with fresh herbs, and add 1 tbsp. L. Sour cream.

Chorba with vegetables

What you need for the dish:

  • 350 g of beef on bone
  • 1 onion
  • 1 carrot
  • 1 parsley root
  • 2 tomatoes
  • 1 tbsp. L. Rice
  • 1 egg
  • 2 tbsp. L. Vegetable oil
  • 1 tsp. Vinegar
  • 0.5 cups of yoghourt
  • Salt, black ground pepper

What to do:

Meat pour 1.5 liters of cold water, add vinegar andsalt. Bring to a boil and cook for 2 hours. Peel onions, carrots and parsley root, chop and fry in warmed-up oil together with rice, 10 min. Add chopped tomatoes, cook 2 minutes. Broth the broth, cut the meat into pieces. Put vegetables with rice and meat in boiling broth, cook for 15 minutes. Fill the egg with a mixture of yoghurt with egg and black pepper, warm, 1 min.

Sour cabbage soup with pork

What do you need:

  • 500 g of fatty pork
  • 2 carrots and bulbs
  • 2 bay leaves
  • 3 potatoes
  • 400 g of sour cabbage
  • salt pepper
  • vegetable oil

Cooking time: 1 hour 30 minutes. Servings: 4

What to do:

One carrot and a bulb wash, cut into large pieces andFry in a dry frying pan, 3 min. Meat pour 2 liters of cold water, bring to a boil, remove the foam. Add salt, pepper, fried vegetables and bay leaf. Cook for 1 hour. Transfer the pork into a bowl. Broth the broth and bring it back to the boil. The remaining onions, carrots and potatoes are peeled and cut into strips. Fry in 1 tbsp. L. Oil, 4 min. Add to broth and cook for 10 minutes. Sour the sour cabbage, chop and add to the soup. Cook for 10 minutes. Remove from heat and allow to stand under the lid for 15 minutes. Serve with pieces of meat.

Beshbarmak

What do you need:

  • 1.5 kg of mutton bacon
  • 3 onions
  • 1 bunch of parsley
  • 1 bunch of lemongrass leaves
  • 0.5 tsp. Black peppercorns
  • salt

For noodles:

  • 300 g of flour
  • 1 egg
  • 0.25 cups of strong black tea
  • salt

Cooking time: 2 hours 40 minutes. Servings: 6

Chop the meat into large chunks, put inPan with 1.5 liters of boiling water. Bring to a boil, remove the foam and cook over low heat under the lid for 2 hours. From time to time, remove fat from the surface of the broth and collect in a separate bowl. For noodles, sift the flour and salt with a slide, make a deepening, smash eggs into it and pour in cold tea. Knead the steep dough, cover it and let stand for 40-50 minutes. Roll the dough into a thin layer and cut into squares with a side about 5 cm. Take the meat out of the broth. Cut off the bones, cut the flesh into small pieces. Broth the broth. Wash all the greens, dry and grind. Fold the meat in a saucepan, pour a strained broth, add most of the greens, peppercorns and salt to taste. Bring to a boil and cook for 10 minutes. Cut the onion into thin semicircles. Warm up a few spoons of fat taken from the broth in the saucepan, put onion and simmer for 10 minutes. In boiling salted water, boil the noodles until cooked, 5-7 minutes. Put the noodles on plates, put meat and onions on it. Pour broth and sprinkle with remaining herbs.

Soup with meatballs in Spanish

What do you need:

  • 400 g ground beef
  • 5 tomatoes
  • 2 carrots
  • 1 large onion
  • 2 cloves of garlic
  • 200 g of frozen green beans
  • 0.5 red hot pepper
  • 0.25 cups of rice
  • 1 egg
  • 2 tbsp. L. Vegetable oil
  • 1 tbsp. L. Of tomato paste
  • 1 tsp. Dried oregano
  • 1 tbsp. L. Chopped mint leaves
  • 1 tbsp. L. Chopped parsley
  • Salt, black ground pepper

What to do:

Prepare the meatballs. Rinse rice and mix with minced meat and egg. Add salt, pepper, crushed mint and parsley. Mass well knead. With wet hands, mold small meatballs from it. Onion, carrots and garlic peeled, finely chopped. In a saucepan with a thick bottom, heat the vegetable oil, put onion and fry for 5 minutes. Add the garlic and cook 1 min. On the tomatoes make a cross-cut. Lower for 1 min. In boiling water, then cool with cold water. Remove the cuticle, cut the flesh into slices. Pour into a saucepan with onion 1.5 liters of hot water, add tomatoes, tomato paste, carrots and sliced ​​beans into small pieces. Bring to a boil and cook for 8 minutes. Add the meatballs, gently mix and cook over low heat for 20 minutes. Remove spicy pepper from the seeds, thinly cut and put into a saucepan. Sprinkle oregano soup, season with salt and pepper to taste, cook for another 5 minutes.

Thick beef and chickpea soup

What do you need:

  • 800 g of beef
  • 700 g of potatoes
  • 200 g of dry chick pea
  • 800 g canned tomatoes
  • 1 red onion
  • 1 carrot
  • 2 stems of celery
  • Peel and juice 1 orange
  • 2 sprigs of rosemary
  • For 1 tsp. Ground cumin and paprika
  • salt pepper

Preparation time: 3 hours

Cooking time: 3 hours 15 minutes.

Servings: 8

What to do:

Chickpea dunk in cold water for 3 hours. Throw to a colander. Cut the meat into small pieces. Vegetables are washed, peeled and cut into medium slices. In a saucepan, boil 1.5 liters of water, put the meat, chickpeas and prepared vegetables. Add orange juice, zest, rosemary, spices, salt and pepper. Bring to a boil again. Cover and cook in the oven for 3 hours at 180 ° C.

Lentil Soup with Pork Ribs

What do you need:

  • 600 grams of pork ribs
  • 150 g of green lentils
  • 3 potatoes
  • 2 tomatoes
  • 2 stems of celery
  • 1 stalk of leek
  • 3 cloves of garlic
  • 0.5 sharp green pepper
  • 4 tbsp. L. Vegetable oil
  • 1 bay leaves
  • 1 bunch of parsley
  • salt pepper

Cooking time: 1 hour 50 minutes. Servings: 6

What to do:

Lentil is well washed in 2-3 waters. Ribs to wash and cut sections on 1 edge. Warm up half the vegetable oil in the saucepan and fry the ribs for 10 minutes. Transfer to a saucepan, pour in 1.5 liters of water, bring to a boil and cook for 20 minutes. Peel potatoes and garlic. Leeks, celery and hot pepper wash. Remove the core from the pepper. Potatoes cut into large slices, white leeks - half rings, celery - thin slices. Pepper and garlic chop. In the saucepan, heat up the remaining vegetable oil, put the leeks and fry, stirring, 6-7 minutes. Add potatoes, celery, peppers and garlic. Cook over medium heat for 5 minutes. Transfer the contents of the saucepan into boiling broth and cook for 6 minutes. Tomatoes cut into cubes and put together with a bay leaf into the soup. Add lentils to the pan, cook for 30 minutes. Put finely chopped parsley, cover. Remove from heat, remove bay leaf and allow to stand for 20 minutes.

Pay attention to: