Housewife recipes
Soup lazy "Griboedovsky"
Ingredients: 500 g of beef on the bone, 750 g of cabbage, 1 carrot, 25 g of celery stem, 1 red Bulgarian pepper, 50 g of turnips, 2 bulbs, 25 g of flour, 50 g sour cream, 50 ml of vegetable oil, 25 g butter, salt pepper.
Cooking process: Boil beef with a whole bulb in salted water until readiness. Bow to remove, strain broth. Another bulb is largely chopped and passing in a skewer on vegetable oil. Add a large chopped cabbage, pour a little broth and stew on low heat until half-ready. Then add chopped with a cube, carrots and celery stem. Stew to soft. In the pan melted butter, pour flour and pass to golden color. Vegetables and flour shifting into a pan, fill with beef broth, salt, pepper, bring to a boil and remove from the fire. When submitting add pieces of boiled meat, finely chopped bell pepper and sour cream.
Schu lazy "Griboedovsky". .
Snack "Selenk - Queen Table"
Ingredients: 3 pieces of herring, 30 g of Coriander seeds, 100 ml of vinegar (9%), 30 g of juniper berries, 3 laurel sheets, 3 cloves, 25 g of mustard seeds, 30 g of sugar, 30 g salt, 10 g of sulfur pepper. For a side dish: 1 kg of potatoes, 30 ml of sunflower unrefined oil, 1 bow, 20 ml of vinegar (9%), 1 bunch of dill.
Cooking process: Pour the water all the ingredients for the brine, bring to a boil, remove from the heat and give to cool. Herring cleaned, remove the ridge. Folded the prepared herring into a deep container, pour the brine and put on 48 hours in the refrigerator. In the process of marinization, herring needs to be periodically turned over. Onions cut into rings, pour vinegar, add some water and let stand. Potatoes boil and cut. When submitting, put a chopped herring into the center of the plate, the marinated bow, it is raised to decompose the large slices of boiled potatoes, sprinkle it with sunflower oil. Decorate the dish of greens.
Snack "Selenk - Queen Desk". .
Chef recipes
Brussels Supchik
Ingredients: 400 g of pork breasts (ferocuffs), 250 g of potatoes, 200 g of onion-row (white part), 2 carrots, 150 g of Brussels cabbage, 150 ml of cream (10%), 1 beam of parsley, salt, pepper.
Cooking process: Boil pork breast. Meat take out, cut into a cube and return to the broth. Add chopped potatoes and carrots, as well as chopped leek rings. Cooking before the preparedness of vegetables, then add halves of Brussels cabbage. Salt, pepper. Pour cream and bring the soup to a boil. Serve with chopped greens.
Brussels soup. .
Mackerel in Belgian with french fries
Ingredients: 1 Mackerel, 2 Luke, 2 Bulgarian peppers (red and yellow), 500 ml of light beer, 1 lemon, 200 g sour cream (42%), 20 g of butter, salt, pepper. For a side disk: 500 g potatoes, 1 l vegetable oil, 15 g of olive herbs, salt.
Cooking process: Bulgarian pepper and onions cut into rings and fry on a hot vegetable oil. Pour beer, evaporate 5-7 minutes, add sour cream and stew another 2 minutes.
Put prepared fish on a sheet of foil, lubricate with butter, putting fried onions, bell pepper and lemon slices. Pour filling out of sour cream and beer, close the foil tightly and bake in the oven for 20 minutes at a temperature of 180 degrees.
For the garnish, potatoes cut into a strokes, to dry and fry in a large number of vegetable oil 7-10 minutes. Ready fried potatoes salted and season with oscilting herbs.
Mackerel in Belgian with french fries. .
"Time to dine!", Channel on weekdays, at 14:20