I am looking for a recipe on our forum

[kirch]

kirch, in the near future I will not expose ... Cabbage is contraindicated for my husband, so I haven't cooked it for a long time. I myself love him dearly.

[Irina]

Irina, you periodically give out such masterpieces, I just boggle with you
Here the other day I cooked fish broth and was just thinking, why don't we use cabbage for fish, neither as a side dish, nor in soups, and here you are with such a cool recipe - breaking the template! I will definitely do it, I love cabbage in any form, maybe then we will eat fish soup, otherwise I myself do not eat them - this is purely husband's food

Girls, it's delicious what Ira wrote. I have such a recipe. I love this borscht.

Borscht with canned fish (ang-kay)

[Angela]

Angela, interestingly, in my "stencil" borscht is soup with beets, and with cabbage it is cabbage soup

I do not know. I almost never cook borscht with beets. And my mother’s grandmother never cooked with beets at all. There are many recipes. And the cabbage soup, in my understanding, is when everyone pawns and languishes together.

My husband has a mother from Donetsk region, now the DPR. So they called borscht what we call cabbage soup.

On our forum, there is a professional chef, we discussed the issue of cabbage soup, borscht, classically, according to the rules, it is borscht with beets, cabbage soup with cabbage. Well, in different areas, different local names are possible, which are not very clear in other places, just for understanding I always clarify.

[Buttercup]

Buttercup, can somehow be called correctly in cooking, but in life everything is different. We all have borscht. We don't boil cabbage soup. Borsch with and without beets, and with beans and without, and all together. With mushrooms, eggplant, pear, crucian carp, dumplings. Lots of. As for me, everything should be delicious. And what to call it does not matter.

[Angela]

Angela, of course, the taste is very important, apparently I'm a pedant, and when I see the word "borscht" I look for beets in the recipe, not finding it, I fall into a stupor, maybe the author forgot to write that the same thing happens Without any complaints, I clarified for myself

What are the claims? The classic is beets in borscht. But in each area, the family has its own preferences. We have something like this. And my mother-in-law did not put beets in every borscht. Mom too. My dad's grandmother, a Muscovite, cooked borscht only with beets. But all we have is borscht. Even the concept of cabbage soup is not used in our country and is not cooked, although this may be the classic version of cabbage soup.

On our forum, there is a professional chef, we discussed the issue of cabbage soup, borscht, classically, according to the rules, it is borscht with beets, cabbage soup with cabbage.

This is not an indicator Since these recipes are discussed in relation to Russian cuisine. In Russian cuisine - yes, cabbage with beets, this is borscht. Cabbage without beets, this is Russian cabbage soup.

Another thing is the cuisine of other peoples and regions of Russia, including our Ukrainian women - here it can be the opposite. Therefore, disputes-discussions "whose borscht is more right" will be wrong

Yeah, I totally agree)))

I love cabbage soup with sprat in tomato I didn't have to try with other fish. Thoughtful

why we don't use cabbage for fish

My mother-in-law makes pies with canned fish and cabbage - enchanting muck very original.

I was just thinking, why don't we use cabbage with fish, neither as a side dish, nor in soups,

Why is that? We even use

Nonsense (bullshit) from white salted fish with horseradish, on cabbage leaves (Admin)

Marinated romano salad, fried (Admin)

Peking cabbage stuffed cabbage with halibut and vegetables (double boiler) (Admin)

Steamed kutum with vegetables (double boiler) (Admin)

Spaghetti pasta with scallops (Admin)

Ogurdzhali manti "Balyk berek" with fish (Admin)

Steamed salmon in Chinese cabbage (Brand 6050 pressure cooker) (Admin)

Savoy cabbage cabbage rolls in Oursson pressure cooker (Admin)

Dinner in a multicooker "All at once" (Cuckoo 1054) (Admin)

The rest can be viewed in the topics:
I cook in a double boiler, I was convinced that healthy can be tasty))
Catch fish, big and small (fish soups and fish dishes)

Well, until today I have not used it Now, at least, I know, and then I will try
Thank you girls for the recipes

Supets came out the most interesting! I cooked the broth separately in a multitude (on spare parts for red and white fish), then quickly boiled it on the stove and threw everything. She added the potato. Cabbage - Peking - at the end - threw it and turned it off. Chadushko rejected (well, this is such a capricious age), and I dined so mentally

[IvaNova]

IvaNova, everyone in childhood and adolescence does not eat something. Then they remember, ask for a recipe and feel nostalgic. Glad that you mentally turned out

Another question arose today.
There is buckwheat cooked without salt and sugar. The expiration date is yesterday, but we won't eat a hedgehog.
Where to attach it? So that in al bread in a casserole? To the edge - in pancakes (but there is no desire to mess with them).
There is a recipe for a rice and curd casserole, there is bread on raw buckwheat (with tomatoes). And on the boiled there is nothing.

[IvaNova]

IvaNova, I make greek people, very tasty! Mix buckwheat instead of bread with your favorite minced meat, form cutlets, fry. Can be additionally stewed in tomato sauce. In life, no one will guess that there is buckwheat.

[IvaNova]

IvaNova, I make Greek people, very tasty! Mix buckwheat instead of bread with your favorite minced meat, form cutlets, fry. Can be additionally stewed in tomato sauce. In life, no one will guess that there is buckwheat.

IvaNova, I do this too, I have a recipe, you already cooked
Village meatballs (Tefteli vyaskovyya) (V-tina)

There is buckwheat cooked without salt and sugar.

You can cook such a casserole

Minced meat casserole with buckwheat and cheese. (Admin)

[Svetta]

Svetta, Thank you! I'll try.
Teen, oh, I made them, those meatballs of yours. I forgot already) Thanks for the reminder!
Tanyush, Thank you! I take the casserole to bookmarks

[IvaNova]

IvaNova, casseroles - our all Buckwheat, cottage cheese, eggs, salt-sugar to taste. As a child, I did not like buckwheat, but I ate this casserole.

[Irink]

IrinkBy the way, there are leftovers of homemade cottage cheese. Eggs are also available) And the apple is bored. And ... frozen cherries)
You dispelled my doubts. I will freak out the cottage cheese-buckwheat stuffing. Because dinner and lunch are ready, but there is no breakfast for tomorrow.
I will leave the meat casseroles for later)

[IvaNova]

IvaNova, may it be tasty for you. And I went to attach three bored apples ... Otherwise, they already have more wrinkles than the old woman. )))

Girls, I ask for advice, please tell me, in the liver filling for pies except onions, when frying the filling, what else to put or nothing else

[Buttercup]

Buttercup, I would add some more boiled carrots and some boiled potatoes. Well, the juice from the roast.

[svetta]

svetta, the carrot is over, the carrot crop failure was this year, before there was one carrot in the soup, and from this crop - three, so it's already over, but I forgot to buy ...

I crush cool eggs there

Namesake, thank you, that is, chopping the liver, frying the onions, mixing everything and adding cool chopped eggs?

Aha I like

[Buttercup]

Buttercup, if there is puree, then you can add it a little. Well, either boiled potatoes or grate on a fine grater and mix with the liver. The filling will not be crumbly, and the taste is softer.

[svetta]

svetta, Rarerka, girls, thank you, it's too lazy to bother with potatoes, there is no boiled one, but it's too lazy to peel and cook. I’m already boiling the eggs, I’ve read it at V-tina, you can add a little sour cream for juiciness, I’ll see if the oil from frying the onions is not enough, then I’ll report a spoonful of sour cream or mayonnaise

It will be delicious
For such crumbly mincemeats, Lazerson advises to boil a little béchamel and add it for viscosity. This is just a note. Suddenly who will like the way

I don't know where the filling is being prepared ... but the liver is good friends with fried mushrooms, onions, eggs, and for texture you can add boiled buckwheat or rice

I'm already boiling eggs

I sometimes add a few raw eggs directly to the pan into the hot filling with chopped eggs, stir everything quickly, the filling is wonderful in structure and very delicate in taste

You can put some rice, but a little so that the filling is not a lump

The filling in pies, I will bake in a miracle-electric frying pan. I have already boiled the eggs, the liver has cooked the same, now I will grind everything, I will pass the onion, I will mix everything, then you look and the dough will do, it is already spinning in the HP.

The other day they gave me collard cabbage leaves. I don't want to extinguish for several hours, as is customary here, it then looks like a rag and the vus is lost. Almighty Google did not offer any original recipes, well, except for extinguishing to the bitter end. Maybe someone had a deal with this cabbage, tell me what you can do, well, except for freezing and subsequent forgetting in the bowels of the freezer.

Girls, good evening!
Several years ago, in some topic, they discussed the issue of baking muffins (muffins), without a big "hat" on top. And such a method was found, because there was a photo: two cupcakes next to it - one with a high "cap", and the other with a perfectly flat surface. And it seems that they added lemon or something else to the dough, I don't remember exactly.
It was saved on my iPad, but after one of his "whims" everything was lost. Already reviewed so many topics, I can not find. Can anyone have a link to this topic?

[Rosie]

Rosie, I don't know about additions, but you can try to lower the temperature. If I bake a cake, I put it at 185 degrees, and if the same dough on the cake layers, then 170.

[Rosie]

Rosie, try asking your question here , it seems to me that in that topic there are more chances of getting an answer.

Yes, and our sweet women girls-pastry chefs drop in there more often ...

Girls, tell me ideas for using products: there is mashed cottage cheese with yogurt - sweet and liquid.
I can't eat it, but it's a pity to throw it away.

I would like to cram all this into a decent baking. And as usual, when you need it, nothing efficient comes to mind.

[Taya]

Tayahow about a casserole? For 100g of curd-yoghurt mass, 1 small egg, 1 tbsp. l. semolina (or flour, or starch) a little baking powder, but not necessary. I do it in a cartoon on the baking mode for 1 hour.

[Buttercup]

Buttercup, no, it won't. Liquid for such a casserole. Probably it will be necessary to define all this in the butter dough.

[Taya]

Taya, and I do it from liquid, I specially punch the cottage cheese with a blender, add sweet yogurt, add semolina, let it swell, add eggs and pour it into a cartoon.
How much of this mass do you have by weight? You can make a curd cake, just count a little.

So I broke the cottage cheese, but I added strawberry yogurt beyond measure, twice as much as the cottage cheese itself.
Probably in a total weight of 400 grams is obtained.

That is, roughly 100-150g of cottage cheese and about 250g of yogurt. I would still make a casserole for your 400g of cottage cheese-yogurt + 4 C1 eggs + 5st. l. semolina + 0.5 tsp. soda.
I'll look for a cupcake now - I'll think about it ..

[Taya]

Taya, can you bake pancakes?