Schi rich (full): recipe
Schi RichPhoto: Shutterstock Ingredients:750 g of beef, 500–750 g or 1 half-liter jar of sauerkraut, 4–5 dry porcini mushrooms, 0.5 cups of salted mushrooms, 1 carrot, 1 large potato, 1 turnip, 2 onions, 1 root and green celery, 1 parsley root and greens, 1 tbsp. spoon of dill, 3 bay leaves, 4-5 cloves of garlic, 1 tbsp. l butter or ghee, 1 tbsp. l cream, 100 g sour cream, 8 black peppercorns, 1 tsp. marjoram or dry angelica (dawns). Put the bony with the onion and half of the roots (carrots, parsley, celery) into cold water and cook for 2 hours. Salt 1–1.5 hours after boiling, then drain the broth and discard the roots. Put sauerkraut in a clay pot, add 0.5 liters of boiling water, add butter, close, put in a moderately heated oven. When the cabbage begins to soften, remove it and combine with the strained broth and beef. Mushrooms and cut the potato into four parts into an enamelized stewpan, pour 2 cups of cold water and put on fire. When the water boils, remove the mushrooms, cut into strips and dip in the mushroom broth to boil over. After the mushrooms and potatoes are ready, combine with meat broth. Add chopped onion to the connected broths and cabbage, add all other roots, cut into strips, and spices (except garlic and dill), salt and cook for 20 minutes. Then remove from heat, fill with dill and garlic and let it brew for about 15 minutes, wrapping something warm. Before serving, fill with large sliced salted mushrooms and sour cream right on the plates. In Russian cuisine, the tradition of cooking soups is very rich. Find out, .
Stuff: recipe
StudenFoto: ShutterstockIngredients:1 head (calf or pork), 4 legs (calf or pork), 1 carrot, 1 parsley (root), 5 Jamaican (whole) peppercorns, 10 black peppercorns, 5 bay leaves, 1–2 onions, 1 garlic head , for 1 kg of meat - 1 liter of water. Scorch, clean out the legs and head, cut into equal pieces, cover with water and cook for 6 to 8 hours on very low heat, without boiling, so that the volume of water is reduced by half. 1–1.5 hours before the end of cooking, add onions, carrots, parsley, 20 minutes. - pepper, bay leaf; a little salt. Then remove the meat, separate from the bones, cut into small pieces, put in a separate bowl, mix with finely chopped garlic and a small amount of ground black pepper. Boil the broth with the remaining bones for another half-hour-hour (so that its volume does not exceed 1 liter), add salt, strain and pour boiled prepared meat into it. Chill for 3–4 h. Zhelatin is not used, as in young meat (veal, pig, pork) there is a sufficient amount of adhesives. Serve with horseradish, mustard, crushed garlic with sour cream.
