Beshbarmak in Kiev

Category: Meat dishes
Beshbarmak in Kiev

Ingredients

Lamb, shanks 0.5KG
Beef, shank 1.2KG
Stalked celery 3 stalks
Bulb onions 6 large onions
Leek white part of one stem
Dumplings with potatoes, ice cream 1 pack, 900 gr
Carrot one medium
Salt, black pepper, black peppercorns taste
Sunflower oil, refined 100 g
Garlic 5-6 teeth

Cooking method

  • First the recipe. And the necessary comments are below, in the note ...
  • First, cook the meat with a thick broth. To speed up the process, I used a Moulinex Cook4me pressure cooker in pressure cooking mode.
  • Put lamb and beef, celery, leeks, randomly chopped carrots, garlic, one onion onion cut into 4 parts, peppercorns, salt, pour in two liters of water, and start the pressure cooker in manual mode under pressure for 35 minutes in the pressure cooker bowl. At the end, lay the bay leaf, let it brew for 20-30 minutes on heating, take out the meat separately into a bowl, filter the broth into a saucepan through cheesecloth in a colander.
  • While the broth is infused, fry the onion, cut into half rings in sunflower oil, until brown caramelized.
  • When the onion is ready, leave it in the skillet. Cook dumplings with potatoes in thick meat broth, 7-9 minutes after floating, over medium heat. We do not allow gluing, slowly and carefully stir the dumplings, carefully lift them from the bottom ...
  • While the dumplings are being cooked, cut the meat, which has cooled down by this time. Cut into pieces so that you can prick on a fork and fit into your mouth immediately. When the dumplings remain until cooked for about five minutes, put the meat in a skillet with the onion, turn on the burner, and heat the onion and meat until hot.
  • Take out the dumplings into a semi-deep bowl, sprinkle them with ground black pepper, put the onion and meat on top, shake the dish a little so that the dumplings pass through the butter from the onion, and finally pour the dish with hot broth a little, using floating fat on top.
  • Eat immediately before it gets cold. But be careful: hot potatoes in dumplings can burn the palate.
  • The remaining broth can be poured into portioned casseroles, sprinkled with herbs, and sipped from time to time, while eating. It's even tastier!
  • Bon Appetit!

The dish is designed for

4 servings

Note

Question: "This is not beshbarmak! Not once!"
Answer: There are a great many national recipes for this dish. In each region of the Central Asian republics, beshbarmak is prepared according to its own recipe. For example, in Kyrgyzstan, the preparation of beshbarmak is divided by region: in one dish they can use long pieces of dough, like for lagman, and in the other, cut into small pieces, somewhere huge pieces of meat are served instead of cut into strips. Read here:

🔗


Then I have a counter question: why does the classic dumpling in form and content, that is, potatoes wrapped in a thin layer of dough, somehow deviate from the principles of beshbarmak recipe? Why can't you eat such a dumpling with onions and meat with five fingers?

Question: "Onions are never fried in beshbarmak!"
Answer: This is my recipe, in Kiev. With dumplings and potatoes. In fact, I used my favorite and proven Hercules dumplings, with potatoes and wild mushrooms. And as you know, fried onions are more suitable for dumplings, and not raw.

Question: "Potatoes don't go to beshbarmak!"
Answer: Still how it goes. If you don't believe in Google, then believe at least the IQMENA blogger from Tashkent: 🔗

Question: "But garlic is not put into beshbarmak!"
Answer: The kazy sausage, which is made from young horse meat, is cut into a classic beshbarmak. Moreover, as a rule, this sausage contains a lot of horse fat. Therefore, in order to digest such a sausage so that the stomach does not stop, a lot of spices are put in it, including a lot of garlic. Therefore, eating such beshbarmak you implicitly consume a lot of garlic as well. If I don't have kazy, then what is stopping me from putting garlic in this dish?

Question: "Where is the kazy sausage here?"
Answer: But I have no kazy. There is no kazy in Kiev, just as there is no horse meat in Kiev. Anyway, I haven't found ...
And not everywhere they put kazy in beshbarmak. There are national recipes where there are four types of meat - lamb, beef, horse meat, and camel meat, without kazy. Here, as they say, I would be glad to use kazy, but no ... But you want beshbarmak!
Shl. In the meantime, while I was fiddling with this dish, my youth wasted no time. My daughter and son-in-law fussed about with homemade sausages. As for the first time, it's not bad at all, it seems to me ... Easter, however ... Christ is Risen!
Beshbarmak in Kiev

brendabaker
I wanted dumplings with potatoes
And what a rich broth
It is clear that yummy, this your author's beshbarmak:
Ilmirushka
Constantin, I liked your Kievsky beshbarmak very much. After all, according to Asian recipes, not everyone can eat this dish, and your recipe is adapted for Slavic cuisine, and I think it will be popular. I took it to the tabs.
Kapet
Ilmirushka, Thank you! Indeed, this is a kind of adaptation of the Central Asian dish to local realities. I hope that where the "East is a delicate matter", they will not be offended at me for the frivolous use of the "Beshbarmak trademark" ...
IvaNova
Simple, fast, tasty, satisfying!
I am bringing a variation "based on beshbarmak, in Kimr".
Meat - lean pork + chicken - cooked according to recommendations. Plus a slice of hot pepper, plus parsley stalks. Celery root. The onion was not caramelized, slightly darkened.
I am taking it into service. Thank you!
Beshbarmak in Kiev
Kapet
IvaNova, and thank you!

Meat with onions, dumplings - whatever you call this dish, it will still be delicious!
IvaNova
Kapet, I was afraid that they would beat me for pork in beshbarmak, so I wrote "based on"
However, the name does not affect the taste. Definitely delicious!
Wiki
Quote: Kapet

For example, in Kyrgyzstan, the preparation of beshbarmak is divided by region: in one dish, long pieces of dough can be used ...

Well, in Kyrgyzstan. There, as far as I remember, what with long strips of dough is called kulchetai.
And in Kazakhstan, in any region, the name is the same and the form of the test is also the same.

Quote: Kapet
If you don't believe in Google, then believe at least the IQMENA blogger from Tashkent: 🔗

Blogger from Tashkent. This is not Kazakhstan. And beshbarmak is a Kazakh dish.

Quote: Kapet

If I don't have kazy, then what is stopping me from putting garlic in this dish?

Garlic in jerky has a very different taste than adding it fresh to a dish.

And so, in principle, there are no objections
Good idea and most importantly. what is delicious for you
Kapet
Quote: Wiki
And beshbarmak is a Kazakh dish.
The Kyrgyz will not agree with you. As well as the Tatars and Bashkirs. And many other nationalities too ...

Shl. The first time I ate a real beshbarmak, which was from the kazy, from the Uzbeks who kept the teahouse near the Alai bazaar in Tashkent. It was a long time ago, in the late sixties ...
louisa
Quote: Wiki
Well, in Kyrgyzstan. There, as far as I remember, what with long strips of dough is called kulchetai.
dough is cut into squaresConstantin, I am delighted with your beshparmak from your comments even more so I had to teach my husband, a native Russian to Central Asian dishes, I would immediately understand
Kapet
echeva
Your presentation is unmatched! I want your beshparmak UNIFORMLY !!!

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