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Recipes For Original Vusny Dishes
Recipes For Original Vusny Dishes

Video: Recipes For Original Vusny Dishes

Video: Recipes For Original Vusny Dishes

After the New Year holidays, with their noisy, plentiful feasts, they begin to gravitate towards simple nutritious foods that help restore strength and health. We bring to the attention of our readers several recipes for original dishes, proven by many years of practice.

Solyanka "Be healthy!"

To prepare this dish, the following products are required: meat - chicken, pork, beef, turkey - any to your taste, carrots, onions, pickled cucumbers, tomato paste (preferably Iranian), olives with seeds, parsley, peppercorns, salt taste.

Boil a piece of meat in a saucepan until tender, remove it from the broth, separate from the bones, cut into pieces. Saute the onions with grated carrots, add to the broth. Cut the potatoes into strips, add to the broth. Cooking a brez (cucumbers with tomato paste) - remove the skin from pickled cucumbers and remove large grains from the core (if any), finely chop the cucumbers and let them sit in a small amount of vegetable oil (odorless), then add tomato paste and sauté slowly heat until the mixture acquires a certain consistency. Add the brochette at the end of cooking with olives and chopped meat, also add chopped parsley and pepper, salt to taste.

By the same principle, you can cook mushroom and fish hodgepodge.

For mushroom hodgepodge, you can use salted mushrooms or champignons (fresh or frozen), for fish soup, both fresh fish and canned fish (saury, herring, etc.)

Stewed salmon with vegetables

Required products: potatoes, carrots, onions, bell peppers, salmon trimmings, champignons (frozen or fresh), parsley, salt, pepper, to taste.

Cut the vegetables into cubes, put in a saucepan or saucepan, pour over water (the water should lightly cover the vegetables, add salt, pepper, chopped champignons (at the rate of 100 g champignons per 300 g salmon) and simmer. Finally add the salmon and chopped greens. When the water evaporates - the dish is ready.

Optionally, you can add pickled cucumbers to this dish, grated through a grater at the end of stewing.

Julienne with salted mushrooms

Cut the peeled potatoes into cubes, mix with mayonnaise and place on a pre-oiled baking sheet or skillet.

Finely chop the salted mushrooms and sauté with onions chopped into half rings (preferably smaller onions), add mayonnaise, mix and put on potatoes. Sprinkle with grated cheese on top and place in the oven for baking.

Stuffed potatoes

Select large tubers, wash, shape the potatoes into a cylinder. On one side, make a large notch - there will be a lid. Fry the cylinders in hot oil until a beautiful golden red color, then cook in the oven until tender. Remove the lids from hot potatoes. Take out the contents of the potatoes with a small spoon - you will get cups with walls 1 cm thick. From the removed potatoes, make mashed potatoes, adding butter and egg yolks. Put some of the mashed potatoes in the potato cups, and fill the rest of the volume with mushrooms fried with onions (you can also use dried mushrooms, for which you need to boil them, chop finely and fry with onions). Drizzle with sour cream, sprinkle with grated cheese, bake in the oven.

Grandma's recipes

Sour cabbage soup

You need 500-600 g of pork with fat, sauerkraut, one medium carrot, a large head of onion, a couple of medium potatoes.

Put cabbage and washed meat in a three-liter saucepan, add water and cook.

Remove the finished meat from the pan, remove the bones and cut into pieces. Grate the carrots, cut the onions into half rings, spass and put in a saucepan with potatoes cut into strips 20 minutes before the end of cooking (you can boil whole potatoes, and then grind them with a pestle and put them back into the soup), adding bay leaves, pepper, salt to taste and meat.

Home-style roast

To prepare this dish, we need small potatoes, pork with fat, large carrots and onions, bay leaves, peppercorns, salt.

Peel the potatoes, cut into two parts and fry each slice on both sides in a hot frying pan in oil until golden-red crust. Put the fried potatoes in a stew pan or saucepan. Then cut the carrots into slices, and the onions in half rings and fry in oil, then put them on the potatoes. Fry the pork until golden brown and put on top. In the pan where the meat was fried, pour water, stir, bring to a boil and pour into a patch, add bay leaf, pepper, salt to taste, mix everything and simmer until tender over low heat.

Beet salad

Required products: beets, eggs, cheese, garlic, mayonnaise.

Boil beets, peel, grate, add vinegar. Grate eggs and cheese on a coarse grater and add to the beets, squeeze out a few cloves of garlic with a crusher, add mayonnaise and mix.

Herring in the fill

Required products: large fat herring, three medium potatoes, two small onions.

Peel the herring, separate from the bones and cut into slices 2 cm thick, boil the potatoes in their uniform, peel and cut into thin slices, cut the onion into rings. Put chopped potatoes on the bottom of the herring maker, put the herring on it, put onion rings on top.

To prepare the filling, we need vegetable oil, mustard, vinegar and sugar.

In a small amount of tea leaves, dilute a teaspoon of mustard, add a little granulated sugar, vinegar and vegetable oil. Mix all this thoroughly and pour over the herring.