Very tasty dumplings home-style / Вкусные пельмени домашнии

Very tasty dumplings home-style.


For the tenderest test:

Flour - 450-500 g

Milk 70 g

Vegetable oil - 1-2 tablespoons.

Salt - 1 tsp without a slide

Mineral carbonated water - 130 g

Egg of chicken - 1 pc.


For stuffing:

Meat or chicken mince

Onion, the more - the juicier and tastier

Some domestic fats

ground pepper


Ground bay leaf


Вкусные пельмени домашнии


Для нежнейшего теста:

мука - 450-500 г

молоко - 70 г

растительного масло - 1-2 ст.л.

соль - 1 ч.л.без горки

минеральная газированная вода - 130 г

яйцо куриное - 1 шт.


Для фарша:

мясной или куриный фарш

лук репчатый, чем больше - тем сочнее и вкуснее

немного домашнего сала

молотый перец


молотый лавровый лист

Russian roast (Russian cuisine)

Russian roast (Russian cuisine)

For 4 portions: beef 650 g, potatoes 1500 g, butter 4 tbsp, onion 2 heads, meat broth 3/4 cup, sour cream 1 glass, bay leaf, salt, pepper, parsley and dill to taste, Dry wine 100 g.

Peeled potatoes cut into cubes and lightly fry in oil. Onion rings and fry in oil until golden. Beef, sliced ​​in small pieces, lightly fry in boiling oil on both sides. In a clay pot, pot, or in a pot, put the meat, then put the potatoes on top of the onions, sprinkle all the salt, pepper, put the bay leaf and add the broth. Put the roast in the oven and simmer for 30 minutes. 10 minutes before the end of the preparation, pour into a hot dry wine. Finished dish before serving to pour sour cream and sprinkle finely chopped parsley and dill.

Shchi sour (Russian cuisine).

Shchi sour (Russian cuisine).

Shchi sour (Russian cuisine). One-pound pound (0.68 kg) of beef,

Pound (0.45 kg) of ham or smoked pork,

Pound (0.45 kg) of sauerkraut,

2-3 bulbs,

2-3 dried mushrooms,

A glass of thick sour cream,

2-3 tsp. Oatmeal,

2-3 tbsp. L. Flour,

1 tbsp. L. Butter,

1-2 bay leaves,

Salt, pepper to taste.

Take beef fatter (better brisket), you can add ham or smoked pork, cook broth. Pepper, dried mushrooms (preferably boletus or podberezoviki), add bay leaf to the broth. Separately fry the sauerkraut, stir so that it does not burn, and when you hit, put butter, crumble the onion. Mass fry, pouring flour and mixing with sour cream.

For softness of taste, you can add oatmeal to oats. Separately, they serve a steep roasted buckwheat porridge and sour cream.

Mushrooms in the village (Russian cuisine)

Mushrooms in the village (Russian cuisine)
Fresh mushrooms 230 g, fresh potatoes 90 g, vegetable oil 20 g, salt 3 g, black pepper powder 2 g, parsley leaves 5 g.
Processed mushrooms to cook whole to half ready, cut into slices and fry in vegetable oil. Cook the potatoes in the "uniform", peel and cut into slices. Fry in vegetable oil. Onion cut into small cubes and fry until cooked. Put the layers into the serving pan: potatoes, onions, mushrooms and bake in the oven. Serve on the table in the same pan, decorated with greens. Another variant of this dish is also possible (not lean): In this case, potatoes, onions, mushrooms, sour cream and grated cheese are placed in a pan. Bake in the oven. They are also served in a frying pan, decorating with a twig of greenery.

Chashushuli from lamb (Georgian cuisine).

Chashushuli from lamb (Georgian cuisine).

Chashushuli from lamb (Georgian cuisine) .1,2 kg of mutton,
2 tbsp. L. Butter,
150 g of onions,
100 grams of cilantro,
100 g of parsley greens,
1 tomato,
100 g of sweet pepper,
8 cloves of garlic,
Ground cinnamon and cloves - on the tip of a coffee spoon,
400 ml of red wine, better "Saperavi".
Cut the meat and fry on both sides in butter. Cut the onions into half rings, chop the garlic finely. Add to meat and simmer for 2 minutes. Salt and pepper. Remove the tomato from the peel, remove the seeds and cut. Remove the sweet pepper from the seeds and cut into rings. Add and simmer for another 2-3 minutes. Add coriander, parsley, cinnamon and cloves, pour wine, boil and remove from heat. Source: magazine "Gastronome".

Pelmeni, recipes of Russian cuisine

Pelmeni, recipes of Russian cuisine
In the olden days, residents of the South Urals, where the recipe of pelmeni were brought from China once, put dumplings, bustard or quail eggs into dough for dumplings, and Permyaks-Urals - eggs of partridges.
Now, usually, dough for dumplings is kneaded from flour and chicken eggs, with the addition of a small amount of cold milk or water. Such a combination of products makes it possible to make a dough very thin - and the thinner the dough is rolled, the more delicious the dumplings are - and very strong - the filling must be cooked, and the dough should not fall apart at the same time.
In the traditional recipe for dumplings, the filling consists of several kinds of meat: beef (45%), lamb (35%) and pork (20%). Often add a bear or elk, and in dumplings in Gerasimovski put the bone marrow. Dumplings with fish, chicken, mushrooms and vegetables are also good.
The Siberians added grated ice or ice water to the dumplings stuff and put it on the frost: pelmeni with cold minced meat are better molded, and the filling turns out to be tender and juicy.

Russian dumplings

1 egg
1 glass of water
1 tsp. Salt
600 g of wheat flour
For filling:
250 g ground beef
250 g of ground beef
1 large onion
1 clove of garlic
Salt, black pepper

Step 1
Russian dumplings. Step 1
Flour sift the hill. Make a deepening on top, pour an egg into it and 1 tbsp. L. Water, add a pinch of salt.
Step 2
Russian dumplings. Step 2
Collecting the flour from the edges to the middle, so that water and egg do not pour out of the groove, knead the dough, adding the remaining water in small portions. Knead the dough until it becomes elastic and uniform, about 10 minutes. Cover with a wet towel and leave for 30 minutes. The water for dumplings should be icy. To do this, it is placed in the fridge or freezer in advance.
Step 3
Russian dumplings. Step 3
While the dough rests, prepare the filling. Peel onion and garlic and chop very finely. Mix beef and pork forcemeat, add onion with garlic, salt, pepper. Mix thoroughly until smooth.
Step 4
Russian dumplings. Step 4
The finished dough is divided into 4 parts. 3 parts covered with a wet towel and set aside. The remaining dough is rolled into a 2 cm thick bundle. Cut it into pieces of 1.5 cm wide. On a surface sprinkled with flour, roll out each slice of dough into a thin cake.
Step 5
Russian dumplings. Step 5
Put in the center of each cake for 1.5 tsp. Fill, fold a circle with the filling in half so that the crescent will turn out. Connect the ends of the crescent and fasten them. Tighten your fingers tightly so that the ends are glued together.
Step 6
Russian dumplings. Step 6
Put the dumplings on a tray or a flat dish, sprinkle with flour and put in the refrigerator. Also cook the dumplings from the remaining dough.

Dumplings should be boiled or frozen immediately. For freezing, the dumplings are laid out in one layer on a flour-covered tray and cleaned in a freezer. Frozen dumplings can be transferred to packages.
Boil them in small portions in boiling, slightly salted water. As soon as the dumplings come up, you need to get them with a noise, hold it over the steam and serve it to a table with sour cream, butter or vinegar.

Kvass recipe for Russian kvass

Kvass is a traditional drink of the Slavic peoples and, according to one of the classifications, is a historical beer. Its fortress is not high - only 0,7-2,6%. Prepare it on the basis of dry rye bread or flour and malt. Add herbs, honey, fruits, berries, beets, spices, jam. It is very rich in vitamins and microelements, improves metabolism, strengthens the cardiovascular system, increases appetite, protects against harmful microbial activity, regulates the activity of the gastrointestinal tract. Of course, all this applies to domestic kvass - natural, without preservatives. Before you a selection of kvass recipes. It is very easy to prepare at home.

Why buy in stores, when you can cook delicious kvass at home by yourself? Read in this recipe how to make homemade kvass.
Store drinks, whether juices, kvass or something else, are known to have one major drawback - they are full of preservatives and other substances that are absolutely unnecessary to a healthy human body. And if you cook at home, this or that drink is really quite difficult, then kvass in the range of such drinks, definitely not included. Homemade kvass is prepared very simply, you need only patience, so that the drink ripens within a few days.
So, let's see how to make delicious kvass at home.
For home kvass, any type of bread is suitable, but it is believed that the most delicious drinks are obtained from rye and black bread without additives.

                                                     RECIPE OF KVAS IN HOME CONDITIONS
Kvass in the homePhoto:
2 cups of warm boiled water
2 slices of black bread with crusts
1 tsp. Sahara
For a drink:
2 handfuls of breadcrumbs of black bread
2 tablespoons Sahara
Boiled water
How to cook homemade kvass:
To prepare the starter, slice 2 slices of black bread with a medium-sized cube and dry it to a roasted crust in the oven on a baking sheet, then cool and pour 0.5 l. Into the jar.
Add sugar to the breadcrumbs, pour in warm boiled water, cover the jar with gauze or a towel, leave in a warm place for fermentation.
To ferment leaven will be 1-2 days (the warmer in the room - the faster), the ready-made leaven will be tastefully and sharply acidic to taste.

Pour the prepared leaven into a jar with a capacity of 3 liters, pour in 2 handfuls in the same way as for the leaven of toasted rusks, sugar, pour in water at room temperature, not reaching the neck of the can about 3cm.
Cover the jar of folded several times with gauze or a towel, leave at room temperature (preferably - in the sun), for 1-2 days.
Readiness of kvass should be defined to taste: it should be sour, pleasant to taste.
Strain the kvass through gauze in plastic bottles, put 2-3 raisins in each, cover with lids and leave the bottles at room temperature until they become solid (carbon dioxide will be released), immediately put it in the refrigerator for storage.
Once the kvass in the bottles has cooled - you can drink it.
Happy cooking!

Recipe for "potato soup" (Russian cuisine)

Potato soup

Картофельный суп

Potato soup

Ingredients: 700 gr. Potatoes, 1 onion, 1 garlic clove, 1 tbsp. A spoon of butter, a bay leaf, cubes of "vegetable broth", 250 gr. Canned beans, 80 gr. Chicken ham or other sausage, salt, black pepper, grated nutmeg, parsley.

Картофельный суп: ингридиенты

Potato soup: ingredients

Картофельный суп: картофель

Potato soup: potatoes

Peel potatoes, wash and cut into cubes.

Картофельный суп: лук

Potato soup: onion

Onion peel and cut into small cubes.

Картофельный суп: чеснок

Potato soup: garlic

Garlic, peel and slice across.

Картофельный суп: морковь

Potato soup: carrots

Carrots clean and grate on a large grater.

Картофельный суп: фасоль и ветчина (колбаса)

Potato soup: beans and ham (sausage)

Open the beans and cut the ham into cubes.

Картофельный суп: шаг 1

Potato soup: step 1

Put onions and garlic in a saucepan and fry in butter.

Картофельный суп: шаг 2

Potato soup: step 2

Add grated carrots.

Картофельный суп: шаг 3

Potato soup: step 3

All fry well.

Картофельный суп: шаг 4

Potato soup: step 4

Put the potatoes and fry with the vegetables.

Картофельный суп: шаг 5

Potato soup: step 5

Fill with water, let the soup boil and remove the foam.

Картофельный суп: шаг 6

Potato soup: step 6

Add cubes, based on 2 cubes per 1 liter of water, add the ham in the soup and allow to boil.

Картофельный суп: шаг 7

Potato soup: step 7

Put the beans and let the soup boil.

Картофельный суп: шаг 8

Potato soup: step 8

Season and salt, if necessary, soup and cook until done. Serve with sour cream.

Картофельный суп: подача
Potato soup: serving.