Culinary recipes. Garden, vegetable garden.Belarus. (1 Viewer)

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Borisov-54

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Good afternoon everyone
I want to share recipes for cooking Slavic cuisine first. And then the republics of the Baltic, Caucasus, Central Asia.
There will be recipes themselves delicious. Checked himself and many cooked.
If you seem familiar, it means they have moved to you from Europe.
There will also be a photo of how vegetables and fruits are growing. Ecologically clean all.
Alexander.

In the beginning I wish to congratulate the seaman the submariner of the US Navy
Dirtydan Dan.
Dear Dan, I congratulate you on your birthday. 80 years. Strong health, happiness and all the best in life.
And a gift from me. Recipe, Macaroni in Fleet.
And a photo, as we were met from a long hike, when I was on a boat.
I think and you were welcomed when you were on a boat in your youth.




Pasta with meat. By navy

A simple recipe - pasta in a Fleet style is prepared from a minimum number of products, you can use any meat (or mixed stuffing). Plus, it's a hearty and delicious recipe.
For 2 portions, cooking for 40 minutes. Such products are needed.
Macaroni - 320g
Meat (pork, beef, chicken fillet) - 240g
Margarine - 50-60 g
Onion - 80 g (1 pc.)
Broth - 140 ml
Salt - 1-1.5 tsp. Spoons
Pepper - 1-2 pinch
Greens - 0,25 beam (to taste)

Pasta. Only tubular.
1.
Wash meat, cut into slices.
Then chop the meat in a meat grinder or chop it very finely.
Clean and wash the onions. Cut into cubes.
2.
Heat the frying pan, melt half the margarine. Lay out the onions. Passer on medium heat, stirring, 5-7 minutes.
3.
Heat the frying pan, melt the second part of the margarine. Lay the cooked meat.
4.
Fry the meat in a frying pan, stirring, 4-5 minutes, over medium heat. Then add the browned onion, add salt (0.5 teaspoon), pepper, pour the broth, cover. Stew under the lid, until the meat is ready for about 15-20 minutes, over medium heat.
5.
Pour into the pan water (1-1.5 liters), bring to a boil, add salt (1 teaspoon). Put the pasta in boiling water, boil in salted water until ready according to the instructions (5-10 minutes), discarded in a colander, drain water. Then put into a saucepan.
Stir Macaroni with Meat
6.
Pasta with meat is ready for the Navy.
Wash and finely chop greens
7.
When serving, sprinkle pasta in navy green.
Bon Appetit
 

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Borisov-54

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Metric conversions
 

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Borisov-54

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Sorcerers - zrazy from grated raw potatoes, Belarusian dish. Recipe, lean sorcerers with beans. The filling is often made with meat or mushroom.


Products (for 4 servings)
Potatoes - 1 kg
Vegetable oil for frying
Salt - on request and taste
For filling:
Beans - 1 glass of boiled
Onion - 1 pc.
Vegetable oil - 2 tbsp. spoons
Garlic - 2 teeth
Salt
Black pepper powder
For refueling:
Onions - 2 heads
Green parsley and dill - 2 tbsp. spoons chopped

Sorcerers with beans
- Pre-soak and boil the beans. Cut onions quarter-rings and fry in vegetable oil. Garlic is poured through the garlic squeezer. Mix the fried onion together with the butter in which it was roasted, with beans, garlic, salt and pepper.
- Pure with a blender.
- Peel and grate the potatoes as on pancakes, on a barbed grater. Fold in a colander and allow to drain the liquid. If desired, you can add a little potato mass, but usually it is not salted. Salts are enough in the filling and dressing.
- Collect hand potato mass and make a cake out of it in the palm of your hand. On her lay out 1 tbsp. spoon of cooked bean paste.
- Close the edges and shape the crazies (sorcerers).
- Fry sorcerers on warmed vegetable oil from all sides on a moderate fire. Put on the plate.
- For refueling on the remaining oil (or add a little oil) fry the onion, cut into halves of rings, or quarter-rings. Salt it, sprinkle with black pepper and mix with chopped herbs. Put the dressing on sorcerers.
- Belarusian sorcerers are ready. Bon Appetit
 

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Borisov-54

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Such fungi grow in Belarus, Russia and where there are such forests. This is what you need to cook different recipes with mushrooms. And many recipes with champignons. I do not like them. I cook with the best mushrooms.
 

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Borisov-54

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Zrazy potato with mushrooms
????? ???????????? ? ???????

I'm still doing mushrooms + minced chicken. Too very tasty.

Products (for 6 servings) - cooking time 1 hour approx.
For potato dough:
Potatoes - 7-8 pieces. (about 0.9-1 kg)
Eggs of chicken - 2 pcs.
Vegetable oil - 2 tbsp. spoons
Flour - about 2 cups
For filling:

Fresh mushrooms (champignons, honey agarics, boletus, whites, etc.) - 300 g
Onion - 1 pc.
Vegetable oil - 20 ml
Salt - to taste
Pepper - to taste
For frying:
Vegetable oil - how much will it leave


- Wash potatoes, put in a saucepan, pour cold water, put on fire, bring to a boil. Cook over medium heat until cooked (about 20 minutes). Drain the water, cool the potatoes.
- While the potatoes are brewed, make a filling. Peel onion, wash, finely cut into cubes
- Boil mushrooms for 5-10 minutes
Mushrooms are washed, cut into slices.
- Preheat the frying pan, pour the vegetable oil. Put the onion in a hot oil, fry until golden, stirring, over medium heat (2-3 minutes).
- Put the mushrooms to the onions. Stew all together, stirring, about 5 minutes. Salt and add spices as desired. Mix.
- Peel potatoes.
- Pass the potatoes through the meat grinder.
- In a bowl to potatoes, drive in eggs. Salt and pepper. Add the vegetable oil and flour.
- Mix everything by hand.
- Knead soft potato dough.
- Divide the dough into 2 parts. From each part, form sausage.
- Sausage cut into pieces, make them circles.
- Razmyat hand circles, put them on the filling (about 1 tsp). Form chicken cutlets.
- Preheat the frying pan, pour the vegetable oil. Put the zrazy in the hot oil. Fry over medium heat until golden on all sides (about 5 minutes). So far all zrazy.
- Zrazy potato with mushrooms are ready.
Bon Appetit!


 

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navychop

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You are a braver man than I, Gunga Din, for foraging and eating wild mushrooms. I understand many poisonous ones look very similar to healthy ones.

What is the blue stuff in jars behind the mushrooms? Last pic of post 4. Blueberries?

I’d like to try at least a couple of these. If I ever get off this diet my wife has us on. She’s trying to get us down to our birth weight.
 
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Borisov-54

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What is the blue stuff in jars behind the mushrooms? Last pic of post 4. Blueberries?
Good morning. No, these mushrooms are not poisonous. If they are properly prepared and preserved. In the winter you open, it's just lovely, you can cook them and fry in cooking. And if another 100 grams of vodka for the holiday, and even with potatoes try.
Yes, it's blueberries. It grows in the middle belt and in the North. When I served in the North, Murmansk. This northern blueberry is more delicious than in the middle band. It is larger. I collected 3 liters of it in 30 minutes, my record. In the North, there is also a delicious berry, cranberries, cranberries, and sodas. All in the photo.
With blueberries are very delicious recipes. Jam, compotes, pies, etc.
I'll post later.
In the photo, the northern landscape is the exit to the Barents Sea. Blueberry-cranberries-sweet. In winter, the beautiful scenery of the Northern Lights. The terrain is similar to that in Northern Canada.
On 12 photos, I found such a mushroom, the record was in diameter of 32 centimeters. It was not wormy. I dried many of these mushrooms.
 

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Borisov-54

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Forest berries in Belarus, and other countries.

When the summer comes and it is necessary to collect forest berries, then I will print all the recipes of cooking from the forest berries.

What are the benefits of forest berries?

Blueberries

The main feature of blueberry is the ability to reduce blood sugar, which is invaluable for diabetics. Just like other forest berries, blueberries fight against stomach problems well. And still cures tonsillitis, burns, stomatitis and other diseases.
But nevertheless, the main advantage of blueberries is antioxidants, which at the cellular level are able to influence malignant tumors, reducing the causes for neoplasms. So anthocyanins, which are also called blueberry antioxidants, are effective prevention of cancer.
Therefore, when harvesting blueberries, the main task is to maintain the maximum of its nutrients. For this, best of all, make Blueberries in your own juice.
Antioxidants contained in the berries delay the formation of cancer cells. Vitamins A, B1, B6, C, PP promote normal metabolism. Carbohydrates, magnesium, phosphorus and potassium fill the body with missing elements. Blueberries in their own juice, preserved for the winter, retains all the listed trace elements, even when treated with hot water and long-term storage.

Wild strawberry. Strawberries. - Forest

Very sweet and delicious berry.
It turned out that in a small red berry contains almost half of Mendeleyev's table! Therefore, in the incredible benefits of strawberries now no one doubts. Vitamin C, a group of vitamins B, nicotinic, salicylic, citric, quinic and other acids. But much more than acids, strawberries contain fructose and glucose - easily digestible sugars.
Berries and strawberry leaves are good for the prevention of avitaminosis, and even for the treatment of such diseases as gastrointestinal problems, cardiovascular diseases, dying wounds, anemia and rheumatism, liver, kidney and others.

Raspberries.- Forest

Raspberry first of all, praised for flavor and sweet taste, and knowledgeable people for low calorie content and high content of nutrients. So in a hundred grams of raspberries there is only 41 (!) Calories. And in raspberries from 5 to 11 percent of fruit sugars, mainly glucose and fructose, organic acids, nitrogenous, pectin and coloring substances, various vitamins, fiber and fragrant essential oil.
Among the medicinal properties of raspberries, its ability to normalize blood coagulability, strengthen blood vessels and capillaries is noted. Therefore, especially recommend raspberries to people suffering from various kinds of anemia. Also raspberry helps with digestion and various heart diseases.
For medicinal purposes, raspberries and tinctures are made from raspberries, and in the gastronomic - compotes, jams and fillings.

I remember in my childhood, how to catch a cold, sneeze-cough, sore throat. Mother gave jam with tea and brewed dry raspberry leaves. And the cold passed quickly. No tablets were taken. Because my generation and healthy, did not hurt. Treated from all colds, folk method. Less chemical pills are a guarantee of good health.

About the recipes and herbs of folk medicine, I will publish later.
Enough for now. Come summer we will collect useful and delicious berries. And mushrooms.
In the third photo. Poisonous berries
 

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Borisov-54

Thread Starter
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Jan 4, 2013
146
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Minsk Belarus
Julienne with chicken and mushrooms

A lot of controversy is coming. Recipes from Julien. this is a Russian or French menu. ? And there are many different Julien recipes. The main thing that would be delicious.
A very popular snack - julienne (or rather julienne) with chicken and mushrooms - can be cooked in a frying pan, for half an hour, completely without straining yourself by purchasing kokotnits or bringing the dish to the ready in the oven.
I liked it. Very tasty when cooked.

Products |
Chicken fillet - 400 g (2 halves)
Mushrooms champignons - 300 g
Onion - 100 g
Cream 20-30% - 200 ml
Cheese hard - 150 g
Vegetable oil - 2 tbsp. spoons
Salt - to taste
Pepper black ground - to taste
Greenery - for decoration

Instead of champignons, you can take other forest mushrooms. And it is better to cook a little bit of mushrooms and meat in the beginning. Cook for 5-10 minutes.

1 photo and so on.
-Prepare all the ingredients according to the recipe of a julien with chicken and mushrooms.
-Chicken meat cut into small pieces, previously rinsed under running water and dried.
-Cook the chicken in vegetable oil until half cooked.
Onion finely cut, add to the chicken and fry together for 3-4 more minutes.
-Cut the champignons and add them to the frying pan. After the moisture evaporates, the mushrooms are cooked for another 5-7 minutes, until golden brown.
-Fill the meat and mushrooms with cream, heat a little together.
-Cheese grate on a large grater and lay on top. Turn off the heat and cover the frying pan with a lid.
-After 3-5 minutes the cheese will melt, and the dish can be served to the table.
-Decorate with lettuce leaves and add the dish with fresh vegetables.
 

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FTA4PA

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Julienne with chicken and mushrooms

A lot of controversy is coming. Recipes from Julien. this is a Russian or French menu. ? And there are many different Julien recipes. The main thing that would be delicious.
A very popular snack - julienne (or rather julienne) with chicken and mushrooms - can be cooked in a frying pan, for half an hour, completely without straining yourself by purchasing kokotnits or bringing the dish to the ready in the oven.
I liked it. Very tasty when cooked.

Products |
Chicken fillet - 400 g (2 halves)
Mushrooms champignons - 300 g
Onion - 100 g
Cream 20-30% - 200 ml
Cheese hard - 150 g
Vegetable oil - 2 tbsp. spoons
Salt - to taste
Pepper black ground - to taste
Greenery - for decoration

Instead of champignons, you can take other forest mushrooms. And it is better to cook a little bit of mushrooms and meat in the beginning. Cook for 5-10 minutes.

1 photo and so on.
-Prepare all the ingredients according to the recipe of a julien with chicken and mushrooms.
-Chicken meat cut into small pieces, previously rinsed under running water and dried.
-Cook the chicken in vegetable oil until half cooked.
Onion finely cut, add to the chicken and fry together for 3-4 more minutes.
-Cut the champignons and add them to the frying pan. After the moisture evaporates, the mushrooms are cooked for another 5-7 minutes, until golden brown.
-Fill the meat and mushrooms with cream, heat a little together.
-Cheese grate on a large grater and lay on top. Turn off the heat and cover the frying pan with a lid.
-After 3-5 minutes the cheese will melt, and the dish can be served to the table.
-Decorate with lettuce leaves and add the dish with fresh vegetables.
I definitely have to try that one. :hungry
 
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Borisov-54

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Jan 4, 2013
146
85
Minsk Belarus
???????????? ????? ? ?????

Potato zrazy with meat

Meat is considered a classic stuffing for potato crocheted potatoes.
I love to do them that way. Delicious.

Products
Potatoes - 5 pcs.
Egg - 1 pc.
Pork - 400 grams
Onions - 2 pcs.
Butter - 20 grams
Garlic - 1 pc.
Bay leaf - 3 pcs.
Salt - to taste
Vegetable oil - for frying

So that the mashed potatoes do not stick to your hands. Add 1 spoonful of flour. And grease your hands with vegetable oil.
I pre-meat for 5 minutes. Brew

1. Potato, onions and garlic, clean, wash and place in a saucepan.
2. Pour water, add bay leaf and cook. After about 20 minutes, puncture the potatoes with a fork - if it is soft, then remove it from the plate.
3. Drain the water, cut the onion and garlic, put the butter and sprinkle the potatoes.
4. Add the egg and mix everything.
5. Wash meat, cut and fry in vegetable oil. Peel onion, wash, cut into half rings and send it to meat in 10 minutes. 5 minutes before cooking season with salt and pepper.
6. Grind the meat with onion, in any convenient way for you.
7. Take a small portion of the mashed potatoes in your hand.
Top with minced meat, cover with mashed potatoes and form potato zrazy with meat in the form of cutlets.
8. Put the frying pan on the fire, pour in the vegetable oil, warm up, put the potato zrazy with meat in the pan and fry it from two sides to a golden color.
9. For dinner, excellent potato patties-zrazy with meat.
Bon Appetit.

============================================================

?????? ??????? ???????. This recipe. Start with 11 photos.

Delicate chicken cutlets

Cutlets from chicken fillets are really very delicate and delicious. After all, they are preparing with cheese and sour cream.

Products (5 servings)
Chicken fillet - 500-600 g
Cheese hard - 100 g
Sour cream - 3 tbsp. l.
Egg - 1 pc.
Garlic - 2-3 teeth
Potato starch - 3 tbsp. l. (without top)
Salt - to taste
Pepper black ground - to taste
Vegetable oil for frying

I'm still doing this recipe. Add the onion, finely chopped.
Instead of starch, you can add flour
Meat, it is better to pass through a meat grinder.

1. Products for cooking chicken cutlets.
2. Chicken fillet wash, cut into small pieces. Do not want to cut it - you can skip the fillet through a meat grinder with a very large grate (0.5 cm).
3. Wipe the cheese on a grater and mix it with egg, sour cream, salt and pepper.
Add chicken fillet, starch, chopped garlic. Mix everything until smooth.
For half an hour put the mass in the refrigerator.
4. Heat the oil in a frying pan and spread the prepared mass into a frying pan with a tablespoon.
5. Fry chicken cutlets from two sides to rouge.
6. Extra oil can be removed from the cutlets, spreading them on a paper towel.
Very tasty with rice porridge. Mashed potatoes, etc.
Bon Appetit!
 

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Borisov-54

Thread Starter
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Jan 4, 2013
146
85
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I definitely have to try that one. :hungry

For you Julienne with a turkey.
---------------------------------------------------------------------------
?????? ? ????? ? ???????. ( I did not make this recipe. But it looks delicious. With a rabbit, I'll go look for a recipe with a rabbit in my notebooks.)

Julienne with meat and mushrooms

Julien is a hot appetizer, which consists of 50% of various mushrooms. Mushrooms are often supplemented with meat and hard cheese. I propose, as a meat component, to use turkey fillet for julienne.

Products
Turkey Breast - 200 g
Mushrooms (champignons) - 300 g
Onion - 3 pcs.
Sour cream 20-25% - 100 g
Cheese - 200 g
Butter - 100 g
Coriander (grains)
Laurel Leaf
Peppercorns
Ground pepper
Salt

1. Let's start the cooking with the fact that we cook turkey breast in a very tasty unusual broth. To the meat we add spices: coriander, crushed bay leaf, bell pepper and salt. There we send butter, one mushroom, a few slices of carrots and half a bulb, cut into 2 parts.
2. Fill with water and put on fire. We cook until the meat is ready.
3. Mushrooms of medium size are cut into 3 parts.
4. Onions cut into small cubes.
5. In a frying pan pour in a drop of oil and fry mushrooms. When a lot of liquid is released, merge it. Transfer the mushrooms into a separate bowl.
6. We spread onions in sunflower oil. When the oil begins to grumble, add a little ground pepper. Fry until golden brown.
7. On top of the onions we spread mushrooms, salt, cook for 2-3 minutes and only after that we mix. Cover with a lid and simmer until the mushrooms are half ready.
8. Meat (boiled turkey) cut into small pieces and sent to mushrooms with onions.
9. Put a piece of butter in the center of the frying pan. Cover the lid and wait for the butter to melt. Stir and fry all the ingredients.
10.Add the sour cream and a little bit of grated cheese. Stirring. and at minimum fire for 2 minutes.
11.In small portion molds, which can be put in the oven, we spread mushrooms with meat
12.Top with a small piece of butter and sprinkle with cheese. We send the julienne into the oven and bake until the cheese melts and turns brown.
13.After the julienne has cooled, you can cover the dish with a lid and serve it on the table.
Bon Appetit.
 

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Borisov-54

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146
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??????, ???????? ? ???????, ? ???????. My favorite recipes with a rabbit.

Rabbit, stew with vegetables, in sour cream

For lovers of tender and juicy meat. My favorite stewed rabbit, in sour cream, with onions and carrots.

Products (for 4 servings)
Rabbit - 0.5 pcs. (about 600 g)
Onion - 1 pc.
Carrots - 1 pc.
Sour Cream - 200 ml
Vegetable oil - 3 tbsp. spoons
Garlic - 2-3 cloves
Bay leaf - 0.5 pcs.
Salt - to taste
Pepper - to taste

1. Carcass rabbit wash, cut into portions.
2. Onions and carrots should be cleaned, washed and cut into strips.
3. Preheat the frying pan, pour the vegetable oil. Put the pieces of rabbit in hot oil. On a large fire, fry until golden brown (1-2 minutes).
4. Then turn over and just as fry on the other side. Prepared pieces put in kozanok. Deep dishes.
5. In the hot oil (where the rabbit was roasted) put onions and carrots. Stew on medium heat, stirring, 2-3 minutes.
6. Boil the kettle. Vegetables put in kozanok to the rabbit. Salt and pepper. Pour boiling water (rabbit should be covered with liquid), add bay leaf. Stew on the smallest fire under the lid until it is ready (about 1.5 hours).
7. Garlic clean and chop the knife finely.
8. Add the garlic, pour the sour cream and simmer for another 20 minutes.
9. Rabbit stew, with vegetables, in sour cream, ready! Serve with your favorite side dish.
Bon Appetit!
===========================================================
??????, ???????? ? ????? ? ?????? ?????

Rabbit, stew with onion in spicy sauce - Photo -10

Rabbit carcass only in this way, because the meat turns tender and fragrant, and the sauce in which the meat is stewed - just lick your fingers.

Products (for 4 servings)
Rabbit carcass (disassembled into its component parts) - 700 g
White dry wine - 300 g
Red wine vinegar - 1 tbsp. l.
A few fresh oregano branches
Bay leaf - 2 pcs.
Flour - 2 tbsp. l.
Olive oil - 6 tbsp. l.
Pearl onion or common onion small (chipped) - 180 g
Garlic (cut with plates) - 4 teeth
Chicken broth - 150 g
Chili powder dried (crumbled) - 1 pc.
Paprika - 2 tsp.
Salt - to taste
Black ground pepper - to taste
Fresh parsley sprigs for serving

How to cook a rabbit stew with a bow:

1. Flesh the rabbit in a large bowl, add wine and vinegar, add oregano and bay leaves, mix well. Cover the bowl and put in the refrigerator at least 12, and preferably for 24 hours.

2. Remove the rabbit from the marinade, wipe it with a paper towel, and reserve the marinade. Pour the flour and pepper, roll the pieces of rabbit in this mixture.

3. Heat the large heat-resistant form (kazanok) on medium heat, pour olive oil. Fry the pieces of rabbit on this oil on all sides until golden brown. Transfer the meat to a plate.

4. In the same pan, pour a whole onion and fry until golden. Transfer the onion to the plate.

5. Put garlic in the same pan, fry for about 1 minute, then strain the reserved marinade and pour into a saucepan of garlic, pour chicken broth, pour chili and paprika.

6. In a saucepan with prepared liquid broth, put the fried meat and onions, bring to a boil, then cover the pan with a lid and cook over low heat for about 45 minutes, until the rabbit is ready. Finished stewed rabbit to try and if necessary salt and pepper, and in the resulting sauce you can add a little more vinegar and paprika (to taste). Serve the stewed rabbit, decorating with sprigs of fresh parsley.
 

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navychop

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Agreed. But not on list?

Almost everything is better with garlic.

Isn’t it living in a bit of heaven, where you go harvest fungus and fruit in the wild? Jealous, I am.
 

Borisov-54

Thread Starter
SatelliteGuys Guru
Jan 4, 2013
146
85
Minsk Belarus
For turkey recipe, half a bulb of what?

1.Let's start the cooking ........................... and half a bulb, cut into 2 parts.

=====================================================================

?????? ???????.

Rabbit stewed

Fragrant rabbit, stewed in red wine, will perfectly decorate the festive table!

Although rabbit - and dietary meat, it should be slightly soaked. And all this in order to leave the characteristic stiffness and barely noticeable sugary sweetish smell The first way is soaking in wine. It is enough 3 - 4 hours, and the wine should be semisweet. The second way is to soak rabbit meat in milk, here the carcass will have to be kept in liquid for an hour or two longer. In both cases, the pan with rabbit meat and the liquid in which it is soaked should be placed in the refrigerator.
And 3 way. If cutting, meat gives off an unpleasant smell, then the carcass of a rabbit can be soaked in water with the addition of apple or wine vinegar (1 teaspoon of vinegar per 1 liter of water). This will remove the smell, and the meat itself will become juicier and more tender.

I like to soak rabbit in milk before cooking.

Products (6 servings)
Rabbit - 1 pc.
Cedar nuts - 1 handful
Olives without pits - 1 handful
Wine red dry - 300 ml
Green parsley - 1 beam
Vegetable oil - 2-3 tablespoons.
Spices dry ground (rosemary, sage, bay leaf)
Salt

1. Cut the rabbit into portions. Fry in vegetable oil from all sides.
2. Pour in the red wine and bring to a boil.
3. Add cedar nuts and crushed dry spices. Salt. Close the lid and simmer on a small fire, turning over from time to time.
4. After 1.5-2 hours, when the rabbit is ready, pour the chopped parsley and a handful of olives and olives without pits (it is better to use olives).
5. Stir and put out the rabbit for another 5 minutes.
6. Rabbit is ready. Bon Appetit!

=======================================================
?????? ??????? With 7 photos. Rabbit fried.

Rabbit fried

Fried rabbit is a simple and affordable way to cook this delicate dietary meat.

Products (6 servings)
Rabbit - 1 pc.
Vegetable oil - 3-4 tbsp. spoons
Salt - 1 tsp.

1. Prepare the foods you need to make a fried rabbit.
2. Wash rabbit, cut into parts (large), salt.
3. Put in a shallow saucepan or pan, adding 3-4 tbsp. spoon the butter, and lightly fry on all sides on medium heat.
4. After that, put the pan in the oven or in the oven and fry until ready, every 10-15 minutes, pouring juice and turning from one side to the other. The frying lasts 30-40 minutes.
5. When the fried rabbit is ready, it should be cut into portions, put on a dish, and pour a few tablespoons of broth or water into the pan and boil.
6. Obtain the juice and water the rabbit.

On a side dish to a fried rabbit, serve fried potatoes, mashed potatoes, or buckwheat porridge.
==================================================
It is very beneficial to keep domestic rabbits. Who has a house in the village. Feeds / food for them / are almost free and 6 times a year bring the offspring a new one. Several years ago I kept rabbits. Very tasty dietary meat. This year, I'll start again.
 

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Borisov-54

Thread Starter
SatelliteGuys Guru
Jan 4, 2013
146
85
Minsk Belarus
??????? ???? ? ???????. The easiest borscht recipe

Red borscht with chicken

Products (8 servings)
Chicken thigh - 2 pcs.
Potatoes - 2-3 pcs.
Beet - 1 pc.
Carrots - 1 pc.
Black cabbage - 200-300 g (to taste)
Onion - 1 pc.
Tomato paste - 1-2 tbsp. a spoon
Bay leaf - 2-3 pcs.
Pepper - 0,25 tsp (to taste)
Apple vinegar - 1 tsp.
Vegetable oil - 4 tbsp. spoons
Greenery - 0.5 beam
Salt - 1 tbsp. spoon (to taste)

1. Cover thigh with cold water (2-2,5 l). Bring to a boil, taking foam with foam. Reduce the heat to the smallest, salt, cover and cook until done, 30-40 minutes.
2. Beets are washed, cleaned. Grate or cut into thin strips.
3. Cut cabbage with thin straws.
4. Clean and wash the potatoes, cut into cubes.
5. Ready chicken to take out of the pan. In the broth, put the potatoes and cabbage. Cook for 15 minutes over a low heat.
6. Clean and wash the onions. Cut the onions into cubes.
7. Clean and wash the carrots. Carrot cut into thin strips.
8. Preheat the frying pan, pour the vegetable oil. Put the beets. Add 1 teaspoon of apple cider vinegar. Stew, stirring, over medium heat 3-4 minutes. Put into a saucepan.
9. Add vegetable oil to the frying pan, lay onions and carrots. Stew, stirring, over medium heat 3-4 minutes. Add tomato paste, stir. Stew for 1 minute.
10.Put the roast in the borsch. Salt to taste. Add bay leaf, pepper. Boil the red borscht on the lowest heat for 5 minutes. Remove from heat. Wash and cut the greens. Put in borsch. Cover and let stand for 20 minutes. Red borsch with chicken ready.
11.Serve borscht with sour cream
Bon Appetit!
 

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