Schi rich (full): recipe
Rich cabbage soup Photo: Shutterstock Ingredients:750 g of beef, 500-750 g or 1 half-liter can 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 celery, 1 root and parsley, 1 tbsp. a spoonful 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 (dawn). Put the beef together with the onion and half the roots (carrots, parsley, celery) in cold water and cook for 2 hours. After 1–1.5 hours after the start of cooking, season with salt, then strain the broth, discard the roots. Put sauerkraut in a clay pot, pour 0.5 liters of boiling water, add butter, close, put in a moderately heated oven. When the cabbage begins to soften, take it out and combine with strained broth and beef. Put the mushrooms and potato cut into four parts in an enamel saucepan, pour 2 glasses of cold water and put on fire. When the water boils, remove the mushrooms, cut into strips and put them in the mushroom broth to cook. After the mushrooms and potatoes are ready, combine with the meat broth. To the combined broths and cabbage add finely chopped onion, all other roots, cut into strips, and spices (except garlic and dill), salt and cook for 20 minutes. Then remove from heat, season with dill and garlic and let it brew for about 15 minutes, wrapped in something warm. Before serving, season with coarsely chopped salted mushrooms and sour cream right on the plates. In Russian cuisine, the tradition of making 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.
