Tag: boiling

Lecho " vostorg"

It is necessary: 5 kg of tomatoes, 5 kg of the Bulgarian pepper, 1 glass of vegetable oil, 1 glass of sugar, 3 items of a spoon of salt (sugar – to taste), 1 head of garlic, 1 item a spoon of 70 % – nogo vinegar, 5 items of laurel leaves, 1/2 ch.lojki a red sprinkling pepper.

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Green peas with fig.

It is necessary: peas of tinned 500 onion a napiform 2 goal. Oil vegetable 0.3 stak. Oil creamy 2 items of l. Rice 1 stak.

Rice to touch, wash out, presoak at 2-3 o’clock and to seeth in the added some salt boiling water. When rice will imbibe all water, to add broth from a canned peas, passirovannyi on vegetable oil small cut onion, cautiously to mix and sustain under a cap of 15-20 minutes on a hot plate. Ready rice to lay out on a dish, and in the centre to put heated-up green peas with a butter.

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Sauce mushroom.

It is necessary: mushrooms dried 50 onion a napiform 1 goal. Oil 2 items of l. A flour 1 items of l.

the dry mushrooms Washed out in warm water to presoak in z glasses of cold water within 2-3 hours, and then in the same water to weld without salt addition. 1 item a spoon of a flour with the same quantity of oil to fry thoroughly to svetlokorichnevogo colours and to dissolve with 2 glasses of the hot filtered mushroom broth. The received sauce to cook at weak boiling of 15-20 minutes. Small cut onion to roast with oil, to add the chopped welded mushrooms and once again all together slightly to fry thoroughly, and then to shift in sauce, to add to taste salt and to give prokipet’.

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It is necessary: 200 g a dried plum or dried, pitted and halved apricot 1 glass of sugar 2,5 glasses of water



the Dried plum carefully wash out in warm water. Sugar dissolve in hot water, put a dried plum and cook to softness approximately during 15 – 20 minutes. If dried, pitted and halved apricot is used enough only to finish compote to boiling.

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The jelly from beef

It is necessary: Beef (nonfattened), feet beef on 400—500 g, carrots and a parsley (root) on 1 piece, onion a napiform 1 head, garlic of 3 4 segments, sauce a horse-radish with vinegar or sour cream 1/2 glasses.

the Processed offal washes out “70 %”, fills in with cold water (about 2,5—3 l on 1 kg of products) and cooks at weak boiling, periodically scumming and fat.

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It is necessary: On 1,5 l of water or a broth, 500 g a potato, 1/2 glasses of vermicelli, 1 egg, 1/2 glasses of sour cream, a butter, pepper, salt and fennel to taste.

the Cleared potato to cut cubes, to put in a casserole with boiling water when water again will begin to boil, to add vermicelli or small macaroni, salt, to boil 20 minutes and to remove from fire.

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The pie " mishka"

Oil to pound with sugar, to add sour cream and again to pound, add 1 ch. L. Soda, 1 item a vinegar spoon to mix, add 3 items of a flour, zamesit’ the dough, to divide the dough into 2 parts and
in 1 to add cocoa, all to divide on 6 korjei and to bake.
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Sauce white with cheese

It is necessary: 240 ml of milk; 2 items of a spoon of oil or margarine; 2 items of a spoon of a wheaten flour; 150 g Dutch cheese; 0,25 teaspoons of salt.



Oil in a heat resisting bowl to heat up 1 minute at 100 % while oil will not be kindled. To mix with a flour and salt and, adding milk, to pound before disappearance of lumps. To heat up, stirring slowly, 5-6 minutes at 100 % before boiling and zagusteniya. To pour a grated cheese, to stir and heat up 1 minute at 100 % while cheese will not fuse.

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Compote from apples and plums.

It is necessary: water 8 stak. Sugar 1.5 stak. Plums of 300 apples of 400

to Pour in a water casserole, to pour sugar and to boil. In boiling water to put washed out, cleared of a hardcore and the cut apples and to boil 10 minutes then to add the plums cleared of stones and to boil even 4-5 minutes Ready compote to cool.

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The white fish broth

It is necessary: 1100 g a fish broth, 50 g torments, 50 g oils creamy, salt



the Hot white pan-frying prepared on a butter to dissolve with a broth and to cook 45-50 minutes at weak boiling, often stirring slowly with a shovel in order to avoid burning. Ready sauce to salt and filter.

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