Chop beef, pepper, onion. Next fry the beef for a few
minutes and stir it all the time. After a few minutes
pour the beef with a boiling water and simmer it under
the cover until it is tender. Fry the onion and add it
to the beef. Season it. When the beef is tender, add
pepper and simmer it until it becomes tender too. When
the beef and red pepper are ready, put them into the
other bowl and make a thick sauce from the remaining
brewing. Mix all the ingredients needed to make pancakes
and fry the pancakes. Finally make layers from them:
pancake – beef with red pepper – pancakes – sauce.
Form the pockets from the pork chops, tender the chops
sprinkle them with salt and pepper. Slice the onions and
brown them. Cut the mushrooms and simmer them. Next mix
browned onion with mushrooms and season it. Put this
filling into the pockets. Roll these pockets in the
flour, eggs and in the breadcrumbs. Fry these pockets
until they reach golden colour.
Chop the cabbage and boil it in the small amount of
water. Fry the bacon, brown the onion, and make the
mixture of flour and water to thicken the cabbage.
Finally season it.
Mince the boiled potatoes using a mincing-machine and
next mix them with potato flour, eggs, salt and then
knead the dough. When the dough is ready, form rolls
which must be cut into 2 cm pieces. Form balls and put
them into the boiling salty water and boil them for 10
minutes.
Boil the ribs, separate the meat from the bones and
portion it to the meat brewing. Next add the sauerkraut,
fried onion and seasons and boil these ingredients
together. Boil the mushrooms separately and slice them
into thin stripes. Add these mushrooms into the
sauerkraut along with the brewing and join it with
previously boiled potatoes which were cut into cubes.
Serve it with bread.
Sieve the flour onto a board, add an egg, knead dough,
next roll it and form the dumplings. Boil them in the
salty boiling water.
Filling:
Boil the buckwheat, chop the onion and brown it in the
frying pan, mince the cottage cheese ans mix all the
ingredients of the filling. Finally season it.
First, wash the meat under the running cold water, slice
it, and tender these slices with a tenderizer. Next rub
the meat with salt and sprinkle with pepper. Another
step is to spread mustard on each slice of beef. Put
sliced onion, smoked bacon, carrot, pickled cucumber and
sausage on each slice of beef. Next roll each slice and
tie them with a meat-pin or with a thread. Brown them on
the hot fat in a saucepan. Next pour water or meat
brewing into it and simmer the meat until it is tender.
When the roulades are ready, take them out of the
saucepan and thicken the remaining sauce by adding
flour. When the sauce starts boiling, add cream to make
its taste better and season it.
Chop the cabbage and boil it in the large amount of
water with vinegar and salt. When the cabbage is partly
boiled strain it from the water. Chop the onion, grate
the apples. Finally mix the cabbage with the choped
onion, the grated apples and season it.
Soak mushrooms. Cook the brewing with bay leaf, pimento
and garlic. Add mushrooms, white sausage, ham and boil
everything. Cut the bacon into cubes, mushrooms into
stripes, and slice sausage. Boil eggs. When the brewing
is ready, add the mixture of soured rye flour and boil
it. Next add cream and season it. Serve it with an egg
and potatoes.
1. Bring vegetable stock to the boil, add broccoli
florets and blanch for 3 to 5 minutes.
2. Take out broccoli florets and add chopped broccoli
stems to hot vegetable stock.
3. Cook for 15 minutes. Pour out a glass of stock for
later use. Mix in lemon juice, lemon zest, some salt,
sugar and pepper to the remaining tock. Blend the stock
until smooth.
4. Melt 2 tbsp butter in a pan, add flour and mix. Add
chilled glass of stock. Simmer and stir until the
sauce thickens. Add salt, pepper and nutmeg to taste and
pour in cream.
5. Remove the sauce from the heat. Mix in half the
portion of cheese and broccoli stem purée.
6. Grease the
ovenproof
dish with butter. Layers go as follows:
-some chopped walnuts,
-half the broccoli purée,
-blanched broccoli florets, chopped nuts,
-the remaining half of broccoli purée sprinkled with
cheese and nuts.
7. Put to the hot oven and bake for 30 to 40
minutes.
