I am looking for a recipe on our forum

Onions, peppers and that's it. You can have some rice, but that's a little different.

I have been adding a bit of soaked bread or semolina to meatballs for a long time. So they are gentle. Well, onion and pepper and salt.

I only have onions, salt, pepper

[Buttercup]

Buttercup, I add finely chopped onions and eggs to the meatballs, and of course my favorite spices. According to the mood of rice. But I can just make it from one minced meat, if the soup is with rice.

[Mandraik Ludmila]

Mandraik Ludmila, oh! I forgot about the egg! Nelya speaks correctly! If your minced meat sticks together well, is dense, then you can do it without an egg. And if it turns out to be thin, then you have to fasten it with an egg.

Exactly. You can have an egg, but you can also do without it.

I do not have eggs and onions at all, only spices, I like these more in the soup.



And as a main course, these are very fond of.

Swedish meatballs (second option) The recipe for Swedish meatballs is already on the forum. It was exhibited by Anyuta-notglass specially at my request. nice))) They are also very tasty. I went ahead and unearthed another recipe. Hope ...Tumanchik

Thank you girls! I haven't made meatballs for years. So I'll see how it is molded and if necessary add an egg .. I thought so, you can add a little oatmeal instead of semolina for tenderness, but a little.
Thank you for helping out!

Exactly. You can have an egg, but you can also do without it.

Angela, of course you can go without an egg. But with an egg, the meatballs are denser and don't boil over. I usually get shit without an egg. But remembering from childhood that usually my mother cooked almost all soups with the addition of a beaten egg, and these rags in the soup always interfered with me. I myself, already in my family, could only add an egg to green borscht, but I began to add this egg to soup with meatballs.

[Buttercup]

So I'll see how it is molded and, if necessary, add an egg ..

Buttercup, here there is a molding

Lesson number 12. Puree soups, minced meat products

By the end of the message, see "Forming small-piece products from minced meat - meatballs" is highlighted in green




Here I am a dead end, only now it dawned on me that you wanted to look at the consistency of minced meat, and not learn how to mold meatballs. Well, okay, it might come in handy. There seems to be a recipe there too ...

Girls, I'm already cooking, I added steamed rolled oats to the minced meat, they were well formed and cooked whole. Soup with potatoes, carrots, beet tops and garlic stalks The aroma is for the whole house

[Mandraik Ludmila]

Mandraik Ludmila, Bon Appetit!

[Elena]

Elena, thank you, my husband is already eating

[The topic is separated:]

I only add onions and ground pepper. You can season the minced meat with boiled rice, raw egg, herbs, pepper.

The topic is separated:
In what proportions to replace granular gelatin with sheet?

Dear ones. Once a friend told me the recipe for Ukrainian borscht, I remember that there is hot pepper in it and that borscht is being prepared for a day and a half (well, not when it's already in the pan, but the whole process in general). Maybe someone knows the recipe for such / approximately such borscht?

[Nikka]

Nikka, I always cook a piece of hot pepper in a saucepan of borscht. I see nothing unusual.
I have never heard of cooking borscht for a day and a half, I can't even imagine what you can do with borscht for so long.
And what is such a recipe for?

I don’t think that this long borscht will be so much different from the usual one. Often, with some complications, we attribute to dishes a special taste or properties IMHO

[Svetta]

I always cook a piece of hot pepper in a pot of borscht

Svetta, Light, and at what stage do you throw a piece of hot pepper into borscht? I also want to try!

[Sveta]

Sveta, as the potatoes boil for about 5 minutes. I throw it in a piece, so that later I can take out the recognizable from the plate or pan.

at what stage do you throw a piece of hot pepper into borscht?

The earlier you add, the more spicy the broth will be. Peppers do not immediately give off all their pungency, especially when dried.
I used to add only red hot pepper powder, but everywhere: in meat, minced meat, pancakes, bread, pancakes, pancakes and even in cookies, but once the pepper ran out, it was only in the pods, I had to throw it in, the broth turns out - fire!

Daily soup-borscht is finally a delicious thing!

Maybe borscht should just be infused so much? It always tastes better for me when it's infused, on the second, third day.

[posetitell]

borscht is being prepared for a day and a half

posetitell, Nikka, a little not what you are looking for, but I trust the recipes of this author absolutely infinitely. May come in handy

Cooking School # 2

If not all homemade people eat spicy, then you can dip a piece of hot pepper into a plate of hot soup. The effect will be the same as if you put the pepper in a saucepan at the end of cooking.
The main thing with pepper is not to overdo it.

As a child, I remember my dad always had a salt shaker with hot pepper. I came for lunch and rinsed the pepper in the borscht.

Maybe borscht should just be infused so much? It always tastes better for me when it's infused, on the second, third day

There is an expression: “Do you want yesterday's borscht? Come tomorrow."
Really tastier when it's worth.

borscht is being prepared for a day and a half (well, not when it's already in the pan, but in general the whole process).

Nikka asks exactly about the cooking time.
And about borscht, yes, the present is tastier)))

I realized that Nikka wrote about cooking in 1.5 days. I have not heard of such a recipe

Okay, my dears. There I actually prepared for a day and a half, my Ukrainian mother-in-law taught a friend. Thanks everyone.

[Kiev borsch]

Once a friend told me the recipe for Ukrainian borscht, I remember that there is hot pepper in it and that borscht is being prepared for a day and a half (well, not when it's already in the pan, but the whole process in general).

It looks like "Kievsky borsch" according to Pokhlebkin.

"Borscht

An indispensable part of borscht is beets. It gives it its basic flavor and color.

As a rule, borscht is cooked in meat, bone or mixed meat and bone broth. A properly prepared broth is the basis of a good borscht.

Borsch broth is usually made from brisket, less often from a thin and thick edge or curl. The bones are always pre-crushed along, and the cartilaginous parts are separated. Duration of cooking bones 4-6 hours, meat - 2-2.5 hours After the water boils, the broth continues to cook over low heat. When cooking meat and bone broth, the bones are first boiled, and then, two hours before the end of their cooking, the meat is laid and cooked until cooked, after which the meat is removed from the broth and the vegetable part of the borscht is prepared in the broth, where the meat is again laid in only 10-15 min until the borscht is fully cooked. By the end of cooking, no more than 1.5 cups of pure broth per serving should remain in the borscht, therefore, at the beginning of cooking, pour at least twice as much water as it is supposed to get broth.
A few words about the ratio of meat in borscht. Beef brisket and pork are usually laid in a 2: 1 or 1: 1 ratio. In addition, after the end of cooking the main broth, small amounts of lamb, ham, sausages, homemade sausages in finely chopped form are sometimes added to some types of borscht at the rate of 1: 4 in relation to the main borscht meat.

Borscht can also be made with goose or chicken broth (Poltava and Odessa). In this case, the addition of other meat is excluded.

The peculiarity of the preparation of the vegetable part of the borscht is the preliminary separate processing of vegetables. Beets, for example, are always stewed separately from other vegetables.Previously, it is sprinkled with vinegar (or citric acid, lemon juice is added), which is necessary to preserve the red color, put in heated fat (lard, oil) and stew until tender. Sometimes beets are baked or boiled until half cooked in a peel and only then peeled, cut and dipped in broth.

Saute finely chopped onions, carrots and parsley into strips for 15 minutes, while the vegetables should be covered with fat. Before the end of the sautéing, tomato puree or finely chopped tomatoes are added to the vegetables and sauté continues until the fat turns into the color of the tomatoes.

It is very important to consistently put vegetables in the broth - in strict dependence on the duration of their cooking. Potatoes are placed 30 minutes before the borscht is ready, cabbage - 20 minutes, cooked stewed beets - 15 minutes, browned vegetables (onions, carrots, parsley) - 15 minutes, spices - 5-8 minutes, garlic (separately from the rest of the spices) - in 2 minutes.

The main type of fat used for borscht is lard. It is pounded or ground in a mortar with garlic, onions and parsley until a smooth mass is formed and the borscht is seasoned with it 2-3 minutes until cooked.

Most borscht to give them a peculiar sour taste is prepared not only on water, but on kvass-sirovts, on sauerkraut juice and on beetroot sourdough (infusions), adding them mainly after boiling the meat into the finished broth, trying not to subject it to prolonged boiling.

The borscht, brought to readiness, is put on a very low heat of a gas stove so that it does not cool too much, and it is allowed to brew for another 20 minutes, after which it is served on the table.

Thus, borscht takes at least 3 hours to cook, and even 5-6 hours when boiling in bone broth.

Various varieties of borscht most often bear the name of the area in which they appeared: Kiev, Poltava, Lviv, Volyn, Chernihiv, Galician borscht, etc. What is the difference between them? Firstly, in the nature of the broth: bone, meat, meat and bone, from various varieties and combinations of meat (beef, pork, poultry); secondly, in the method of heat treatment of beets (stewed, baked, semi-cooked). In addition, the set of vegetables for borscht can be different. Mandatory ingredients in borscht, in addition to beets, are cabbage, carrots, potatoes, parsley, onions, tomatoes, additional - beans, apples (sour, best unripe), zucchini, turnip. Vegetables in borscht are cut into strips, with the exception of courgettes and potatoes, which are cut into cubes and large pieces, respectively. The beans are pre-boiled separately, since they are cooked for a long time - more than an hour, and they fill the borscht with it 15 minutes before being cooked. Turnips are sautéed with carrots. Apples and zucchini are not sautéed, they are laid after the rest of the vegetables as the most pressure cooker, but no later than 10 minutes before readiness.
Finally, some types of borscht are seasoned with still toasted flour to give the borscht liquid a thicker consistency. However, this is not necessary and even undesirable for a good kitchen, as it can spoil the aroma of borscht with inept toasting. But refueling borscht with sour cream after serving is required.

In the several recipes for borsch presented here, approximate norms and the range of products used are indicated. The amount of broth in the finished borscht is everywhere 1.5-1.75 liters. This means that you need to take 3 liters of water initially.

Kiev borsch

250 g beef
250 g lamb
1/4 head of cabbage
4 potatoes
1 large beet
0.5 l of beet kvass (see recipes "kvass and beet infusions for borscht")
2 tbsp. beans
2 sour apples
2-3 tomatoes
2 tbsp. spoons of butter
1 tbsp. a spoonful of finely chopped bacon
1-2 onions
1 carrot
1 parsley
1 tbsp. a spoonful of parsley
1 teaspoon of celery greens
3 bay leaves
3 allspice peas
1/4 teaspoon ground red pepper
0.5 heads of garlic
Dip the beef in boiling water, pour the beetroot kvass and boil the broth.Stew separately: 1) beets with lamb brisket, cut into small pieces; 2) tomatoes in oil; 3) onions, carrots, parsley root.

Then boil cabbage and potatoes in broth until half cooked, add stewed vegetables and cook for another 10-15 minutes, season with boiled beans, and at the very end - garlic grated with lard and chopped parsley.

If by the end of cooking the borscht is not sour enough, add another glass of beet kvass. "
"Kvass and beet infusions for borscht

The best Ukrainian borscht is cooked on beet infusions and kvass. Below are several recipes for such kvass and infusions.

Beetroot infusion is simple. Grate peeled beets, pour boiled water and put in a warm place for 3-4 days. The ratio of beets to water (by weight) is 1: 2.

Beet brewed infusion. Grate the peeled beets on a coarse grater, pour a glass of hot meat broth, add citric acid and bring to a boil over high heat. Let it brew for 30 minutes.

Beet-bread kvass. Cut 0.5 kg of black bread into slices, pour 1.5 liters of warm boiled water, put 6 pcs. peeled and chopped beets, let it brew for 2 days (in the daytime in the sun, at night in a warm place), stir frequently. On the third day, strain, after which the kvass will be ready for use in borscht.

Kvass-sirovets. To prepare this kvass for 2 liters of water, take 0.5 kg of rye flour and 10 g of yeast. 1-2 tbsp. Dissolve tablespoons of flour with yeast in warm water (about 1 - 1.5 cups) and let it ferment (sourdough). Pour the remaining flour with hot water, knead the dough until thick sour cream and put in a warm place.
Add the leaven to the dough, dilute with warm water (until the consistency of thick kvass). Top up with water as you use it (0.5 l per 1 l of liquid used). "

The cooking time can be further increased due to such techniques as defatting the broth or steeping in heat, which is more typical for cooking cabbage soup.

In the first version, after cooking the broth, it is cooled and placed in the refrigerator, the next day the floating fat is removed with a slotted spoon or filtered through a sieve. Depending on the recipe, the fat is either simply removed or added when stewing beets.
For the second option, insist for several hours and put it in the refrigerator, warm it up before serving, add herbs and sour cream.

"Shchi per diem
Cook in the same way as simple meat cabbage soup, but without potatoes. Partially lay the spices - without parsley, dill and garlic. After cooking cabbage soup, wrap it up in a warm one, and after 3-4 hours put it in the cold for one day. The next day, warm up, add spicy herbs and garlic, sour cream "

.

The topic is separated:
How to convert egg white to eggs?
How to make a nut filling for bagels?

I am looking for a recipe for pork ribs, where they are boiled for approx. 15 minutes, then baked in the oven. It turns out delicious, but I don't remember whose recipe.

[Olga]

Olga, I cook without any recipes. I wrote about some topic. Boil in a pressure cooker until tender. Take it out. Sprinkle with seasonings and in Kuzina on dir. "oven", everything.

[Olga]

Olga, I cook without any recipes. I wrote about some topic. Boil in a pressure cooker until tender. Take it out. Sprinkle with seasonings and in Kuzina on dir. "oven", everything.

The ribs were cooked earlier in the oven from start to finish. It took longer. And then you boil it for 15-20 minutes and then bake it. Much faster. I wanted to thank you for the recipe and save it just in case. I bought ribs, I want to try a new spread.
Ilmira, thank you! I'll try your recipe too.

[September]

September, Olga, there must be some recitals, and not just one or two. But why reinvent the wheel
The main thing is that the meat becomes soft, and then smear it with what the soul requires. Any baking unit will make a ruddy crust.
I am for simple recipes!

[September]

September, Olga! And this was not by chance mentioned in the topic Ninja Family? When did any of the girls in Ninza bake their ribs?

[September]

September, Olga, there are probably some recitals, and not just one or two. But why reinvent the wheel
The main thing is that the meat becomes soft, and then smear it with what the soul requires. Any baking unit will make a ruddy crust.
I am for simple recipes!

You can't argue with that. Make it soft, smear it with something, bake, I agree, not a problem. Just like boiling borscht, frying potatoes, baking pancakes, cookies, etc. But, is this a topic for those who are looking for their lost "wheel"? And there can be any number of options.

[September]

September, Olga, maybe this

Chinese style pork ribs Wash the ribs. Boil the water. Put the ribs there in one piece, let it boil and cook for 5 minutes. Drain the water. Allow the ribs to cool so that you can chop them. Cut into pieces with co ...ang-kay

[September]

September, Olga! And this was not by chance mentioned in the topic Ninja Family? When did any of the girls in Ninza bake their ribs?

Maybe. I completely forgot where I read it. I did not find it by searching.



Cirre, Galina, the recipe is interesting, but, unfortunately, not it.

[September]

September, Olga,

I am looking for a recipe for pork ribs, where they are boiled for approx. 15 minutes, then baked in the oven. It turns out delicious, but I don't remember whose recipe.

Baked pork ribs I fry the pork ribs without adding fat, add the onion, lightly frying with the ribs. I add hot water, a little, so that the ribs are stewed. After 20 minutes - salt, pepper, lane ...mka

That or not?

[September]

September,

Baked pork ribs with barbecue sauce Kaleidoscope of recipes from & Co. # 18

Girls, thanks for the recipes! I kept it to myself. In general, I love Lazerson's recipes, everything always works out for them.

Please tell me how to thicken the liquid jam.
I baked buns with him - very liquid, even from closed buns it flowed out, and where it did not find a hole, it just soaked into the dough
Slightly started half a liter jar is in the refrigerator ... It will be gone, it's a pity.

[Katerina]

Katerina, I drive in the egg before unfolding. I thicken everything baked with eggs. So far there have been no misses. The main thing is to mix well.

than thicken the liquid jam.

Maybe starch?
I mix jam with starch and stuff the roses.

watery jam.

Starch. You can use semolina. And boil with starch beforehand.

Please tell me how to thicken the liquid jam.
I baked buns with him - very liquid, even from closed buns it flowed out, and where it did not find a hole, it just soaked into the dough
Slightly started half a liter jar is in the refrigerator ... It will be gone, it's a pity.

semolina.

And in what ratio to add starch? And the semolina?

[Katerina]

add starch?

KaterinaI have a taoka recipe

Fruit filling for pies Wash the fruit, peel and core. If it's apples, then grate. Mix starch with sugar. I suggest using potato starch, because we don't change it brightly ...ang-kay

I think that you need to add half of the norm, and then look. Nobody knows how thick your jam is.

Girls, tell me how best to cook jasmine rice for a side dish, what proportions? I plan to cook on the stove in a saucepan.

[September]

I want to try a new spread.

September, Olga, I do not know if it is relevant now, but suddenly this new marinade may come in handy for the future

Pork ribs in a fragrant, sweet marinade Preparing the marinade for the meat: In the bowl in which you marinate the meat, mix all the ingredients for the sauce, mix well. Prepare the meat. If it is an edge, cut it in portions, by bone ...nila

And boil with starch beforehand.

And I do not boil.
No jam, no raw apples.
I rub the apples on a grater, add sugar and starch.
I mix well.
Let me stand.
I take the filling with a fork so that the juice remains in the bowl.
From the remains of jelly