Mushroom caviar
700 grams: 500 g of oyster, 1 onions, 1 carrot, 3 tbsp. Tomato sauce, 3 cloves of garlic, vegetable oil.
Time for preparing: 1 hour.
Put oyster in a saucepan with water and put on fire. Boil mushrooms until readiness and skip them through the meat grinder. Onions cut and fry in a frying pan on vegetable oil, add a waste carrot to it and wait until it roasted. Then put into the pan several spoons of the tomato sauce and throw the chopped garlic. Send crushed veins to vegetables and put out caviar to caviar for a few more minutes. Mushroom caviar is an excellent snack in any weather!
Mushroom caviar. .
Cold soup "Morning after fishing"
On 4 servings: 1.5 liters of fish broth, 200 g of shrimp, 2 cucumber, 1 tsp. acute pepper sauce, ½ tsp. White ground pepper, 2 tbsp. Natural yoghurt, 100 g rice, 1 bundle of dill, salt to taste.
Time for preparing: 1 hour.
To prepare this soup, you need a cold fish broth. Purified shrimps cut fine and lay out into the broth. The peeled cucumber is launched there, and the crude toaling and also throw in the future soup. Adjust the dish with sharp pepper sauce, white ground pepper and natural yogurt. Add boiled rice and distorted dill. To taste to salute the soup and serve to the table.
Cold soup "Morning after fishing". .
Chashusuli
On 4 servings: 500 g beef, 1 bow, 2 tbsp. Adzhika, 1 tsp. Cinse grains, 1 tsp. Hvel-Sunnels, ½ tsp. Black ground pepper, 1 garlic clove, 4 tbsp. Tomato sauce, 3 tomatoes, 1 onions, 1 kinse bundle, 2 Bulgarian peppers, vegetable oil.
Time for preparing: 1 hour 30 minutes.
To prepare this acute Georgian dish, beef need to be released from films and cut into medium slices. In grate with adzhika meat, sprinkle on the rings of the onions and hold it for a few minutes. Then lay beef into a deep frying pan with hot floan oil. Cinse grains crush, add hops-Sunnels to them, black ground pepper and finely chopped garlic. Sprinkle with a mixture of meat, pouring it to tomato sauce and off. Purple into the pan sliced tomatoes, onions and cilantro. After some time, send the Bulgarian pepper there and fifteen minutes to fume the dish. Ready to sprinkle with a philochetic cilantro.
Chashusuli. .
"Baryshnya and Culinary", TVC, Sunday, August 3, 10:00