| Cabbage rolls stuffed with champignons |
|
| Products: |
| white cabbage – 500 g |
| fresh champignons – 1.2 kg |
| fresh carrots – 150 g |
| onions – 200 g |
| raw rice – 4 tablespoons |
| tomato paste – 2 tablespoons |
| salt |
| black pepper |
| sugar, peas, bay leaf |
|
Cooking:
1. Take carrots, onions and champignons and fry them thoroughly in that order until their colour is golden. Then mix everything with boiled rice, add spices and adjust to taste.
2. Sauce: add 0.5 l of broth, oil, salt and sugar to tomato paste, boil and adjust to taste.
3. Boil cabbage and take leaves apart. Put stuffing on each leaf and wrap up into rolls, wrapping up each leaf from both sides. Place cabbage rolls onto a frying pan, add sauce and stew until ready. |
| Cabbage rolls stuffed with meat and rice |
|
| Products: |
| Fresh white cabbage – 1 |
| Pork (shoulder) – 350 g |
| Rice grains – 3 tablespoons |
| Onion – 1 (medium size) |
| Carrot – 1 (medium size) |
| Salt, ground black pepper |
| Tomato paste – 2 tablespoons |
| Vegetable oil |
| Sugar |
| Bay leaf |
| Sour cream |
| Seasoning for minced meat |
|
Cooking:
 1. Put the white cabbage into hot water, cutting out its stalk beforehand. Boil and remove upper leaves that have boiled
2. Smooth down the leaves, knock thinner parts lightly or cut them away
3. Put mince on a prepared cabbage leaf and wrap it up, forming it into a cylinder shape
4. Place the stuffed rolls on a sheet greased with oil and fry them in an oven
5. Then pour the sauce onto the stuffed rolls and bake them
6. For stuffing:
Grind meat in a grinder, add finely chopped fried onion and carrot, friable boiled rice, salt, pepper and thoroughly mix them
7. For sauce:
Fry tomato paste on oil, add broth, spices, salt, sugar.
Boil the completed mix, bring to the boil. Served with sour cream.
|
| Oriental-style chicken with vegetables |
|
| Products: |
| Chicken fillet – 450 g |
| Egg – 1 |
| Starch – 50 g (2 teaspoons) |
| Fresh carrot – 100 g |
| Onion – 100 g |
| Sweet pepper – 100 g (1 pepper) |
| Fresh cucumbers – 100 g |
| Tomato paste – 50 g |
| Apple vinegar – 15 g (3 teaspoons) |
| Seasoning for chicken |
| Sugar |
| Water – 200 ml |
| Oil |
|
Cooking:
 1. Cut chicken fillet into 1.5x1.5 cm pieces, moisten them with egg, coat with starch and fry in frying pan for 2-3 minutes
2. Cut onion, carrot, sweet pepper, fresh cucumbers into cubes (the same way as chicken fillet) and fry in frying pan until they are half-ready
3. Slightly fry tomato paste in oil with added sugar, add water and bring to the desired taste. Sauce should have distinctive sweet-sour taste
4. Mix fried pieces of chicken fillet and vegetables, bring them to boil and stew them for 10-12 minutes while boiling moderately
|
| Mexican-style chicken |
|
| Products: |
| For marinating: |
| Honey – 2 teaspoons |
| Soybean sauce – 2 teaspoons |
| Spices – 1 teaspoon |
| Salt – 2 teaspoons |
| For frying: |
| Honey – 2 teaspoons |
| Butter – 2 teaspoons |
| Ground ginger |
| Pumpkin seeds |
|
Cooking:
 1. Cut chicken carcass into two halves
For marinating:
2. Prepare marinade beforehand: honey, soybean sauce, salt, spices – mix everything thoroughly. Pierce chicken breast and legs several times with a knife (without damaging skin)
3. Moisten all holes Thoroughly with marinade, spread marinade evenly to the depth of meat until it reaches the bones
4. Leave marinated chicken in a refrigerator for 7-8 hours
For frying:
5. Prepare mix: melt honey with butter while moderately heating
6. Moisten the entire surface of the chicken with the mix and fry in an oven for 25-30 minutes at temperature of 180-150 degrees
7. Pour hot juice that has exuded while frying on the prepared chicken and powder it with ground ginger and pumpkin seeds
|
| Mexican-style meat |
|
| Products: |
| Pork (thigh) – 500 g |
| Fresh eggplants – 400 g (3 pieces) |
| Tomatoes – 2 |
| Onion – 200 g (3 items) |
| Sweet Bulgarian pepper – 200 g (4 peppers) |
| Greenery – 1 bunch |
| Garlic – 4 denticles |
| Soybean sauce – 50 g |
| Pork seasoning |
| Oil |
|
Cooking:
1. Cut pork, eggplants without peel, sweet pepper into large straws; onion – into semicircles; garlic – into straws
2. Fry everything separately in a frying pan with well-heated oil; fry quickly while stirring until light fried crust appears
3. Mix fried products, add tomatoes cut into straws and stew for 10-15 minutes, add salt, chili pepper, soybean sauce. Add ground greenery 2-3 minutes later.
|
| Pepper stuffed with meat and rice |
|
| Products: |
| Sweet pepper – 500 g |
| Pork (shoulder) – 400 g |
| Rice – ¼ glass |
| Onion – 80 g |
| Hard cheese – 20 g |
| Oil |
| Salt, ground black pepper |
| For sauce: |
| Tomato paste – 2 tablespoons |
|
Cooking:
 1. Cut pepper stem and some bulk, remove seeds, blanch
For stuffing:
2. Boil meat. Grind boiled meat in a meat grinder, add fried onions cut into small pieces, ready friable rice, add salt, ground black pepper and mix together
For sauce:
3. Fry tomato paste in oil, add broth, spices, salt, sugar, bring to boil and taste
4. Fill peppers with stuffing, put them on a sheet in one row, pour sauce, sprinkle with hard cheese (except for pepper) and bake
|
| Pilau with garlic |
|
| Products: |
| Pork or mutton – 300 g |
| Rice – 200 g |
| Onion – 1 (medium) |
| Carrot – 2 |
| Garlic – 1 head |
| Raisins – 20 g |
| Oil – 1/3 of a glass |
| Spices for pilau – 5 g |
| Spices for pilau – 5 g |
| Salt |
|
Cooking:
 1. Cut meat into cubes, add salt and pepper
2. Cut vegetables into straw beforehand
3. Fry meat, having added carrot and onion
4. Pour broth or water into meat and vegetables and bring to boil
5. Add washed rice, raisins and boil until they are half-ready
6. Then add garlic, spices for pilau and heat till ready.
|
| Zrazy with cabbage |
|
|
| Products: |
| Potatoes – 1 kg |
| Wheat flour – 2 tablespoons |
| Egg – 1 |
| Salt |
| Fresh white cabbage – 300 g |
| Carrot – 150 g |
| Onion – 200 g |
| Sugar |
| Ground black pepper |
| Oil |
|
Cooking:
 1. Boil potatoes in salted water, dry and grate while hot. Add eggs, flour to grated potatoes cooled to 40-50 degrees, mix the mixture thoroughly
Stuffing:
2. Cut cabbage and onion into straws, grate carrot on a grater (for beet)
3. Fry carrot and onion on a frying pan for about 5-7 minutes, add cabbage, mix and stew on a stove until ready, add salt, pepper and sugar 5 minutes later to bring to the desired taste
4. Form circles of potato mass, place stuffing into their centres and join the edges so as to ensure that the stuffing is inside the pieces
5. Stuffed zrazy are shaped to be flat-oval and slightly pointed from one side. Fry zrazy on both sides until pink crust appears.
|
|
| Pork ribs in honey sauce |
|
|
| Products: |
| Pork ribs with bones – 4 |
| Salt |
| Ground black pepper |
| Oil |
| Sauce |
| Honey – 130 g |
| Orange – 1 |
|
Cooking:
.jpg) 1. Sprinkle pork ribs with salt and pepper, keep in refrigerator for 2-3 hours
2. Fry them in oil on hot frying pan
3. Moisten fried ribs with honey sauce and bake in oven, temperature at 160-180 degrees
For sauce:
4. Add sliced orange, salt, red pepper to honey, mix thoroughly
5. Boil the mixture on a flame until it gets a thick consistency.
|
|
| Baked potatoes with mushrooms |
|
|
| Products: |
| Potatoes – 5 (medium size) |
| Onions – 2 |
| Mushrooms (champignons) – 0.5 kg |
| Garlic – 3-4 denticles |
| Mayonnaise – 2 tablespoons |
| Hard cheese (Dutch Como) – 0.2 kg |
| Salt |
| Pepper |
| Oil |
|
Cooking:
 1. Wash and peel all vegetables. Cut mushrooms and potatoes into slices, and onions – into straws. Grate cheese using a grater with small holes and divide into two parts.
2. Fry potatoes, mushrooms and onions separately on vegetable oil until semi-finished.
3. Spread oil in baking form and place a layer of potatoes, a layer of mushrooms and a layer of onions. Sprinkle ground garlic on each layer of vegetables, spread mayonnaise on them and then sprinkle with grated cheese (one part).
4. Sprinkle the top with the second part of the grated cheese and bake in an oven at a temperature of 180°Ñ until the color becomes golden.
.
|
|
