Verguns are simple

Category: Bakery products
Kitchen: ukrainian
Verguns are simple

Ingredients

yolk 2 pcs.
sour cream 65 g
strong alcohol (vodka, cognac, rum) 20 g
salt chips.
flour 180-200 g.
soda 1/3 tsp
lard (vegetable oil) for deep fat
powdered sugar for sprinkling
sugar 20 g

Cooking method

  • Verguns are simpleGrind the yolks with salt and sugar. Add sour cream, alcohol and stir.
  • Verguns are simpleMix flour with baking soda. Sift portions to liquid ingredients, kneading the dough.
  • Verguns are simpleThe dough should be fairly firm. Do not stick to hands and table.
  • Verguns are simple
  • Verguns are simple
  • Verguns are simpleRoll out the dough into a layer 2-3 millimeters thick. Cut into squares or rectangles as desired. Make a cut in the center and thread one end inward.
  • Or, the second option, cut into strips 10-12 centimeters long and 2.5 centimeters wide. Fold the strip in half. Twist together and join the edge.
  • Verguns are simpleDip the verguns in boiling lard or butter. Fry, turning, until golden brown.
  • Verguns are simplePut on a napkin to absorb the fat. Sprinkle with powdered sugar.
  • Verguns are simple
  • Verguns are simple
  • Cooking is not difficult. The main thing is to do it with love for your loved ones!

Cooking program:

plate

Note

Recipe from the book "Cuisine of the Peoples of the USSR".
This kind of pastry was a very frequent guest of our table during my childhood. Their grandmother baked. She called them "rosantsy". She had no recipe. Everything was done by eye. Moreover, sour cream was easily replaced with sour milk or kefir. But it was always delicious.
The grandmother used a whole egg.
I decided to see how to make this dish "correctly". Imagine my surprise that there are several kinds of vergun recipes in just one book! There are Verguns of Kiev, Lviv, Volyn, Konotop, Subbotinsk. The recipe is different, but alcohol is the invariable component and nowhere are there any baking powder of any kind. But I, like my grandmother, used soda.
Verguns are absolutely low-fat. There is not even a hint that they were deep-fried. The dough is not "donut", I would even say that it is muffin and shortbread. Delicious with milk or compote. Recommend!

Myrtle
Angela , what festive they have turned out! I will definitely try to cook it!
M @ rtochka
Oh-ho-ho ...
How delicious it is! Grandma also baked something similar. And it was incredible with milk!
Angela, I put it in bookmarks, in the cold season you must certainly cook.
ang-kay
Girls, thanks. Cook. It is delicious. The portion is small. Eaten immediately)
Myrtle
Quote: ang-kay
The portion is small.
Angela, it's good that I warned you! Then I'll do a double portion at once!
ang-kay
Yeah. Here is all that is in the photo and there is a portion)
Myrtle
Angela, thanks for the advice! For your little men, then you need to start a triple portion
tatyana1
An interesting name. And in Soviet times it was called "brushwood", and it was baked in almost every home. And familiar Tatars baked it in the form of roses.
ang-kay
Tatyana, brushwood is a little different). The brushwood should be crispy and thin. They make it with milk or, in general, only eggs, as far as I know.
Tatyana1103
Angelawhat are you verguny
Tricia
What interesting!
The first time I saw such a name. Thanks for the recipe and the enlightenment.
I'm afraid of deep-frying like fire, but at least I dream, looking at the delicious photos!
I took it to bookmarks, because I really love sour cream cookies. Maybe I will.
Gaby
Anji, dear, thanks for the name, so familiar from childhood "Verguns", Ukrainian grandmother made them by eye, and as an adult I began to do them according to my mother's book "Modern Ukrainian Cuisine", 1987, Kiev (the book was published in Russian) , there the recipe is also with vodka and is very similar to yours.

P. S.To be honest, I always believed that Verguns is a Ukrainian name, and in Russian this dish is called Khvorost, at least the same Khvorost that I was treated to, then it tasted no different from Verguns. This is probably why. You surprised me.
Thanks for both the recipe and the title.
Anna67
ang-kay, and the Internet says that on kefir or sour cream it is also brushwood, but soft))) at the word alcohol and lard, the brushwood was immediately remembered.
These are also probably a miracle how tasty and you don't need to gnaw, thanks for the recipe.
M @ rtochka
Wow, the Ukrainian name! The grandmother from the Crimea always fried only brushwood, but the grandmother from the Voronezh region vergunyy !! And yes, they were completely different products.
Anna67
And how much sugar is in the yolks? Is it sweet or insipid?
ang-kay
Girls, thanks for your attention to the recipe. I'm glad we dropped by. It's nice that I surprised, woke up memories or discovered something new.
Quote: Tricia
I'm afraid of frying like fire
Anastasia, I very rarely deep-fry something myself. But not often you can. If the temperature is correctly selected, the oil will not be absorbed into the product. The non-greasy napkin even remains. And we do not fry a ton. Therefore, the oil does not have time to turn into poison. This is my opinion, and there everyone is the master of his decisions)
Quote: Gabi
Verguny is the Ukrainian name, and in Russian this dish is called Khvorost
We have both so and so they say. My grandmother generally called "rosantsy". So that someone called so I have never heard how long I live. But before spreading the recipe, I looked a lot and read what is the difference. If you believe the Internet, then the reason is what I wrote above)
Quote: Anna67
And how much sugar is in the yolks?
Anna, thanks for your attention. I finished it. The dough is almost savory. The sweetness is regulated by the powder.
Albina
Angela, and we call it brushwood. But I'll try it according to your recipe. Our student graduate is arriving tomorrow. I will fatten.

He got it. At the military training camp I got very sick. I had to send for treatment to Moscow. It cost us half a million (we took out a loan). But thank God he got better

ang-kay
Albina, feed up. Health to your son and you)
Albina
Angela, he really loves crackers from my homemade bread. Yesterday I baked pancakes, and today loaves, and then dried crackers from bread that they don't eat (they got stuck, all my men take care of their waist like)

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