Karelian cuisine

[Karelian cuisine]

Kalevala mushrooms Thinly beat the cod fillet and cut it lengthwise into 2 parts, boil the egg hard. Salt the fillet on top and grease with sour cream. Wrap the egg in fillet, roll the fillet in a double layer and fry. With ser ...MariV

Karjalanpaisti - Karelian-style roast (Brand 6051 multicooker pressure cooker) Cut the meat into pieces, cut the onion into wedges. /] Pour some vegetable oil into the bowl, turn on "Frying", wait 1-2 minutes, then put the meat and fry on all sides, from time to time stir ...MariV

Wickets Knead dense rye dough (so that you can mold and roll out). Roll out round or oval cakes 1-2 mm thick, put porridge in the center of each cakes with a spoon, wrap the edges inside ...Cubic

Gates (Karelian rye pies) with cherries in curd filling Knead a dense dough, roll up "sausage", cut into 20 pieces. Roll out thin oval "" pancakes, place 4-5 cherries in the middle, pinch with a boat. the edges. Place on a baking sheet ...Alexandra

Karelian bread (bread maker) Pour boiling water over Saf kvass. Honey can be a little less than a full spoon, raisins ONLY dark and small. Caraway - as you like, I put 1.5 tsp. It seemed to me a little, my husband is fine. that is, he didn't like ...Anuta71

Karelian bread in a bread maker after baking, remove from the oven after half an hour and wrap with a towel. when it cools down completely, I put a plastic bag on top of the towel so that the crust is not hard and cuts well, does not crumble ...clever girl!

Pies "" For the son-in-law "" As it is written in the book "Karelian cuisine" - pies for the son-in-law were considered a ritual dish among the Karelians. They were prepared when matchmakers came to the house. The first scarecrow was to be rolled out by the bride. And she's all ...Aunt Besya

The most delicious Karelian bread (oven) Brewing 100 g of wallpaper rye flour 50 g of fermented rye malt 7.5 g of anise or coriander 300 g of water The mixture is heated, stirring, to a temperature of 65C. Next, the tea leaves are placed in a warm oven ...Andrey5757

Karelian bread according to GOST I took the recipe for this bread from the book "Production of custard breads using rye flour" edited by L. I. Kuznetsov and others. Karelian bread is baked from gray wheat flour with raisins ...Basja

Karelian cuisine... A characteristic feature of this cuisine is the wide use of fish of various types: salted, dried, smoked, and dried. Salted fish is used to prepare soups, second courses, and it is served with boiled potatoes. For the second courses, fish is boiled, fried, baked in dough. Vegetable salads are also prepared with fish. For the preparation of national dishes, meat is used: pork, beef, veal, poultry. Salted mushrooms are popular, which are seasoned with vegetable oil, onions or sour cream. They also prepare dishes from rye and wheat flour, cereals, and potatoes. Pancakes and flat cakes made from unleavened dough are widespread. They are eaten with cereals, mashed potatoes with butter. Fish and mushrooms baked in dough are served whole or cut into portions.