Recipes from housewife
Chebureks with meat and cheese
Ingredients. For dough: 400 g of flour, 1 egg, 200 ml of water, 1 tbsp. Vodka, 20 ml of vegetable oil, salt, sugar. For meat filling: 300 g of minced beef, 150 g minced meat from pork, 2 bulbs, 200 ml kefir, salt, pepper. For cheese filling: 100 g of Suluguni cheese, 2 bunches of dill, 2 kinse beams, 1 potato. For sauce: 200 g sour cream, 1 garlic clove, 1 bunch of dill. For frying: 500 g of vegetable oil.
Cooking process: Boil water with salt and sugar, add vegetable oil, stir, pour flour. Remove the saucepan from the fire, add an egg and vodka, knead the dough and give it to relax.
For meat filling, mix pork, beef, finely chopped onion, kefir, salt and pepper. It is good to knead and remove in the fridge for 30 minutes. For a cheese filling, mix grated cheese and potatoes with crushed greens.
To form small balls from the test, roll out thin layers, put the filling, folded in half, fasten the edges for a fork. Fry in large quantities of vegetable oil.
Chebureks with meat and cheese. .
Chavrianka soup
Ingredients: 1 kg of beef, 700 g chicken ham, 2 eggs, 2 bulbs, 1 bundle of green onions, 2 bunches of dill, 50 ml of vegetable oil, 1 chili pepper, 1 Limo, salt.
Cooking process: Cut the meat with large slices and cook along with a peeled bow and ham. Stretch broth. Beef cut into cubes and fry with chili pepper with chopped rings, green onions and part of the dill for 2-3 minutes. Put roasted meat into the broth, bring to a boil, boil 10 minutes.
Beat eggs with lemon juice, sneaking with a small amount of broth, enter into the soup and cook another 5-7 minutes.
Chavrianka soup. .
Recipes from chef
Cutaba with meat and cheese fillings
Ingredients. For test: 400 g of flour, 20 ml of vegetable oil, 50 ml of water, 2 g of salts. For meat filling: 300 g of stuffing from lamb, 150 g of minced mefish from beef, 50 g of onions, 50 g of natural yogurt, salt, pepper. For filling cheese and greens: 200 g Suluguni cheese, 150 g of Adygei cheese, 15 g Kinza, 10 g of mint, 10 g of Estragona, 1 clove of garlic, 10 g Basilica. For sauce: 100 ml of natural yogurt, 10 g of Estragona, 10 g of mint, 0.5 beam kinse, salt, pepper.
Cooking process: Mix flour, vegetable oil, water and salt, knead cool dough. Give a rest for 30 minutes.
For meat filling, mix mince with finely chopped onion, add yogurt, salt and pepper. For a raw filling, mix grated cheese with crushed greenery and garlic.
From the test to form balls, give a little rest, then slightly roll out. Distribute over the entire surface of the filling, fold the pellets in half, press the edges with your fingers. Fry on a dry frying pan on slow fire 10-12 minutes, constantly turning over. Finished hubs with creamy oil. Serve with yogurt and greenery sauce.
Kutabs with meat and cheese fillings. .
Lentil soup
Ingredients: 2 liters of chicken broth, 1 carrot, 200 g of Luka-Shalot, 100 g of Celery root, 200 g of spinach, 100 g of red lentils, 2 g of dry oregano, 20 g of butter, salt, pepper, bay leaf.
Cooking process: Carrot and celery root clean and cut into a small cube. Fry on cream oil. Onions finely chop and fry on creamy oil. In boiling broth, put lentils, roasted vegetables, spice spice. Enter the sliced spinach, bring to a boil, cook 3 minutes.
Lentil soup. .
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