Solyanochka!

Solyanochka!

We cook meat broth on bone, I take scapula. I cook broth with half of bulb and half of carrots.
At this time, when broth cooks I do zazharka from morkov+luk+kubiky pickled cucumbers.
We fry mines 7 and we add tomato. paste, still min. 7 also we switch off.
To cut sausages circle, to cut cervelat with straws. Quickly on big fire to fry all this a little, mines 5
We take out meat and we cut, I cut cube.
In broth we shower cabbage and, cabbage!) So it is pleasant to me more, but it I lay down a little, zazharka from onions and morkovi+sol.ogurets.
I cut olives circle and right there I throw + 1 glass of brine from ogurtsov+rassol from olives (all together in one glass)
And - I cut potato the krup.kubiky
Bay leaf, bell pepper.
To cook mines 10 and at the end to add roasting from sausages with cervelat. Well and myasko the cut.
I squeeze out garlic 2 cloves and I strew with greens.
We clean from plate, we allow to be drawn.

Bon appetit!!!

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Cheese cream soup

Cheese cream soup

Ingredients:

salt
1,5 l of water
1 carrots
4 tablespoons of soy-bean sauce
1 bulb
5 potatoes
300 g of processed cheese (for example, Hochland Creamy)
some slices of white loaf
vegetable oil
greens for ornament

Preparation:

1. Potatoes to clear and cut in cubes. To boil water and to dismiss in it processed cheese, spreading it spoon and stirring until it completely disperses. To bring cheese broth to the boil and to put the cut potatoes. To cook on slow fire to readiness of potatoes. To salt to taste.

2. Meanwhile carrots to clear and rub on large grater. To peel onions and small to cut. In frying pan to warm vegetable oil and to put at first onions. To brown it to transparency and after that to add grated carrots. Together to fry everything till golden color. In frying pan with the fried vegetables thin stream to pour in soy-bean sauce, to bring to the boil and to leave on fire for 3 minutes.

3. To fill soup with carrots with onions and to boil a little. Then to pyurirovat by means of the blender and once again to bring to the boil.

4. To cut white loaf on cubes and to fry them in the warmed vegetable oil that toasts have turned out. Shift toasts in separate plateau and give it by lunch. At will to decorate ready cream soup with chopped greens.

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Tomato soup with basil

Tomato soup with basil

Ingredients:
Olive oil of 1 tablespoon.
Onions 1 goal.
Garlic (crushed) 3rd tooth.
Tinned tomatoes of 1230 ml
Chicken broth of 410 ml
Dry red wine (table) 0,2 St.
Olive oil of 0,2 St.
Basil of fresh 0,2 St.
Salt and pepper to taste

Such tomato soup is very quickly cooked. Besides it very tasty and useful, without sour cream!
Warm olive oil in big pan with thick bottom. Fry the chopped onions on oil. It has to become soft.
Add the crushed garlic to onions and again fry everything until garlic becomes soft. Occasionally stir slowly.
Add the crushed tinned tomatoes and chicken broth to the fried vegetables. Let's broth begin to boil, and then mix all ingredients in the blender.
. Add to soup red wine and still olive oil. Again shake up everything the blender - about 5 minutes will occupy it from you.
When at you cream soup has turned out, pour it back in pan and let's it boil 20 more minutes. At the end add the crushed basil, salt and pepper.
Strew soup with cheese - and at you very tasty and useful dish will turn out!

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Warm salad from asparagus and Brussels sprout

Warm salad from asparagus and Brussels sprout

Ingredients:
Bacon of 200 g
Asparagus 1 swell out.
Brussels sprout of 1 kg
Onions of 1 piece.
Salt to taste
The black pepper ground to taste
Almonds of 0,5 St.
Pomegranate of 1 St.

Heat big frying pan on average fire. Fry bacon before formation of crisp, about 6 minutes.
Meanwhile wash out asparagus and Brussels sprout. Cut them on small slices.
Clean excess oil from frying pan where bacon is fried.
Add onions here, extinguish about 5 minutes. Add asparagus, Brussels sprout, salt and pepper. Extinguish about 5 minutes.
Pour out almonds in dry frying pan, fry some minutes and clean from fire.
Connect the prepared bacon, pomegranate grains, the fried almonds, asparagus and cabbage. Well mix and give warm.

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Pickle mushrooms

Pickle mushrooms

Ingredients:

- 1 kg of mushrooms
- 2 garlic gloves
- 2 tablespoons of salt
- 4 tablespoons of vinegar
- 1 tablespoon of sugar
- bay leaf
- pepper

Preparation:

To boil 1 kg of mushrooms minutes 2.
To filter and cool but that were still warm. To add 2 cloves chesnochka, 2 spoons of salt, 4 spoons of vinegar, 1 spoon of sugar, laurel leaf, allspice and a little bit boiled cold water that has slightly covered mushrooms (salts it is possible more, on the fan).

It is good to mix, allow to cool down till the end and in cold...

Mushrooms are ready in a day.

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Hungarian goulash

Hungarian goulash

Ingredients:

2,2 kg of the beef cut with large cubes (4х4)
900 gr onions (4-5 large bulbs),
60 ml of vegetable oil,
60 ml of the Hungarian paprika (about 4 tbsps),
3 garlic gloves,
2 ml of seeds of caraway seeds,
2 ml of black sprinkling pepper,
salt to taste,
1 l of white broth,
120 gr tomato paste.

Preparation:

1. Small we cut onions and garlic.
2. We heat pan with thick bottom, we pour oil, we fry onions till light golden color.
3. We add garlic, paprika, salt, pepper, caraway seeds seeds to onions (at me they have not appeared, has replaced on oregano).
4. It is well mixed.
5. We mix broth and tomato paste, we add to pan. Well we mix.
6. We allow to begin to boil. We diminish fire to minimum.
7. We add meat. We prepare, without covering, about 1-1,5 hours until meat becomes soft and gentle.
8. All! Very nourishing and tasty goulash is ready. The paprika impacts to this dish saturated color and relish, thereby strongly stimulating appetite. We strew it with greens and we give with favourite garnish, potato garnish as it seems to me, will approach here best of all.

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Kartoshechka with hunting sausages

Kartoshechka with hunting sausages

Ingredients:

potatoes
hunting sausage
carrots
tomato paste
garlic
salt
pepper
carnation
cheese
greens

Preparation:

To peel potatoes to cut in cubes then to cut ringlets sausage hunting to fry carrots and slightly tomato paste with water and too everything to add garlic to potatoes salt pepper to tack everything to mix and to put in pots in oven for 45 min. then to extend and add cheese and greens

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Rassolnik with pearl barley

Rassolnik with pearl barley

Ingredients:
pearl barley - half-glass;
meat soup with steak - 2 liters;
bulb - 1sht;
carrots - 1sht;
3-4 average potatoes;
pickled cucumbers - 3-4 pieces;
salt, bay leaf, dried basil to taste;
vegetable oil - for pan-frying.

Preparation:

It is previously necessary to cook meat soup and to wet pearl barley.
It is better to wet pearl barley previously (for the night).
We add grain to ready meat soup and we cook about 40 minutes. During this time pearl barley well boils soft.
We brown onions and carrots on small amount of sunflower oil.
We add pan-frying to soup.
We cut potatoes in small cubes and we add to the boiling soup.
Pickled cucumbers it is rubbed on large grater. We add cucumbers to rassolnik with pearl barley. Previously cucumbers can be fried slightly. Together with cucumbers it is possible to add 30-40 ml of cucumber brine. We cook 20 minutes.
At the very end of cooking of rassolnik with pearl barley we add salt (if it is required), spices, bay leaf, basil.
We give rassolnik with pearl barley classical a la carte hot with toasts or croutons.

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Nourishing soup with minced meat balls.

Nourishing soup with minced meat balls.

Ingredients:

500 g of potatoes
300 g of forcemeat (I used beef)
150 g of onions
150 g of carrots
50 - 100 g of small vermicelli
2 tbsps of semolina
2 bay leaves
parsley half-bunch
salt
pepper

Preparation:

Forcemeat to salt, pepper, add semolina, it is good to vent.
To create small dense balls in hands, the size it is slightly less than walnut (at me 25 pieces have turned out).
To clean onions, small to cut.
Carrots to clean, rub on large grater.
Potatoes to clean, cut with cubes.
In pan to pour 2 l of water, to bring to the boil.
To lower potatoes in water.
To add onions.
To add carrots.
To bring to the boil, to salt, pepper, add bay leaf.
To lower quenelles on one in the boiling soup.
To cook 15-25 minutes depending on the size of quenelles.
To add vermicelli, to cook 5 minutes (or how many it is specified on packaging with vermicelli).
To add small cut parsley, to switch off fire.
Quenelles soup is ready.

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Pumpkin mushroom soup from fuzilla

Pumpkin mushroom soup from fuzilla

Ingredients:

1,5-2l waters
200g meat (veal or nonfat pork)
4-5 average potatoes
150g the peeled pumpkin
150g champignons
1 average carrots
1 average bulb
50g fuzilla macaroni
Greens
Olive oil
Desi
Salt, pepper – to taste

Preparation:

1. To put meat and the whole bulb in water, to put to cook broth.
2. To peel potatoes, to cut small slices, to put in broth. After boiling to cook 20 minutes on average fire.
3. To cut pumpkin in cubes.
4. Mushrooms and carrots to clear, cut and fry on olive oil of minutes 5-7. At the end to add 10-15g desi.
5. When potatoes have cooked – to add pumpkin and mushroom zazharka to pan. After boiling to cook to full razvarivaniye of pumpkin. Then – to get meat. While it cools down, it is necessary to shake up all contents of pan the blender to mashed potatoes of figurative state at small speed. To salt and pepper.
6. To cut meat on small slices and slightly to fry them on desi. After that to add meat to soup. Along with meat to put in fuzilla soup. To cook everything together 7-10 more minutes. At the end – to add greens.

To give right after preparation.

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Central Asian dish Laghman

Central Asian dish Laghman

Ingredients:

Mutton cutting of 1000
Vegetable oil of 30 ml
Onion of 2 pieces.
Carrots of 350 g
Tomatoes red 300 g
Broth of beef 3000 ml
Celery of stem 70 g
Potatoes of 200 g
White cabbage of 400 g
Cilantro (coriander) of 20 g
Fennel of 20 g
Zira (kumin) 0.125 tsps.
The black pepper ground ? tsps.
Salt of 1 tsp.
Dungansky rice noodles of 300 g

Preparation:

To cut slices meat and to fry on vegetable oil.

To cut with cubes onions, carrots and to add to meat. To fry everything together.

To cut with cubes tomatoes and to fry separately from meat.

To put the fried components in pan, but it is better in cauldron, and to fill in with 1 liter of broth. To extinguish all this within 1 hour.

To cut celery in cubes and to add to pan.
Also to cut potatoes and to add there. To cook 20 more minutes.
To cut cabbage straws, to throw in pan — to cook 5 minutes.

Right at the end, to add to taste salt, pepper, zira, and also greens — cilantro and fennel, the crushed garlic.

Let it will be drawn minutes 15, and at this time to boil noodles on broth which remained (2 l), but it is possible to cook and on water.

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Pickled cabbage with beet

Pickled cabbage with beet

To cut cabbage weighing 2 kg on squares or rectangles. Further on grater of the 2nd carrots. To cut beet with slices or to rub on large grater. To lay out in pan layers... cabbage. .morkov... beet... cabbage. To strew each layer with small cut garlic (1 - 2 heads of garlic, looking as love). Fans of the ostrenky can add hot pepper. We fill in with warm marinade. From above we cover with plate (slightly we press down hand that marinade has covered cabbage) From above we put not big load. In three days the kapustka is ready. Marinade: 1l waters, 150 gr sugar, 2.5 Art. of l of salt with hill, 2 bay leaves, 3 peas of fragrant black pepper. We boil all this, we remove from fire and we add 150 gr vinegar of 9%.
BON APPETIT.

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