Another interesting option Cooking your favorite. It should be noted that this recipe can really boast the simplicity of its performance and, at the same time, an incredibly tasty result! Be sure to make sure that yourself!

Ingredients for the inherent in Urals with a cereal:

Crupes - 20 g
Tomato paste - 50 g
Cabbage sauhana - 200 g
Carrot - 40 g
Parsley - 10 g
Onions - 40 g
Fresh garlic - 1-2 teeth
Vegetable oil - 20 ml
Vegetable Broth - 0.8-0.9 l
Spices - to taste

How to cook soup in Urals with a cereal.

1. Let's start with the cabbage preparation. Many in the preparation of sauerkraut bold it very thickly. Therefore, if you have such a cabbage, it needs to be a little crushed with a knife.
2. lay out the prepared sauer cabbage into a large frying pan or immediately in the saucepan and her clothes on the vegetable oil, on moderate heat under closed lid.until it becomes soft. Do not forget to periodically stir cabbage with a spatula.
3. In the meantime, we turn to the preparation of the following products. So, let's start with the cereals. By the way, in the ingredients, the type of cereals is not specifically indicated so that everyone himself decided to make it a dish with what a crop. In this case, you can use perfect different types Croup, for example, rice, barley or millet (generally, focus on the taste preferences of their households). But whatever the cereal you have chosen, it is necessary to go through and be sure to rinse several times with water.
4. Now turn vegetables. Carrots cleanse from the peel, rinse under the jet of water, and then cut into small cubes (or shelters, but the cubes look more interesting).
Onions and garlic purify from husk. Next, the onions, like carrots, cut into small cubes, and garlic - either a very finely cut with a knife or rub on the smallest grater (even easier to skip garlic slices through the press).
5. Pour into the pan vegetable oil And put on the stove. When the oil is pretty warm up, lay out the cubes of the onion bow first, and when they become slightly golden, add carrot cubes.
Mix everything and fry vegetables on medium heat under the closed lid to golden color. When vegetables become a little ruddy, add tomato paste to them and carefully stir the contents of the pan. Masculated vegetables in the paste about 2-4 minutes on a small fire and remove the gridder from the fire.
6. In a separate saucepan, we pour vegetable broth (you can use broth on meat or simply ordinary boiled water, but with a broth, the soup is obtained tastier and the boobs) and put the saucepan on the stove. After the broth boiling, we lay the prepared croup into it. As soon as the water begins to boil again, lay out in a saucepan stew cabbage And cook everything together about 15-20 minutes, after periodically stirring the spoon.
7. Then add a tomato roaster from vegetables to the pan and mix well all. But now the time to add all the necessary spices to the soup. Cooking is another 8-10 minutes, and at the end, 3-4 minutes before readiness, add rubbed garlic into soup. And if you like more sharp taste, then grated garlic can be added right into a plate with ready-made sacifics.

Always good our soup yeah! Folk wisdom is never mistaken, and therefore immediately proceed to the development of one of the many recipes, namely in Urals. Why soup received such a name, it is not obviously known, since it was preparing for such a recipe not only in the Urals. Perhaps, once a long time, an unknown Ural chef came up to add a barrier - a barley, rice or peashed. This, in fact, is the way to prepare the Urals from everyone else.

After adding cereals, they acquire another nutritive valueTherefore, in some other regions of Russia, it is possible to meet such a name of the Urals - "thick soup", implying an increased caloric content of the first dish.

Ingredients For cooking in Urals with a cereal:

• pork bold - 0.5 kg
• onion - 2 pcs.
• potatoes - 2-3 pcs.
• crupes (pearl, rice, oatmeal or millet) - 2-3 tbsp.
• carrot - 1-2 pcs.
• cabbage sauhana - 300-400 g
• tomato paste (optional) - 1 tbsp.
• salt, sugar - to taste
• bay leaf, fragrant pepper - to taste
• vegetable oil

Recipe Ural sauerkraut:

First you need to weld the broth from meat with the addition of a laurel sheet. After boiling, put a whole bulb into the broth, and after removing it before laying the main ingredients.

Potatoes clean, cut into large strokes, omit to boiling broth, boil until readiness. Salt the broth to taste.

While the broth and potatoes are boiled - pass onion And carrots on vegetable or butter until soft vegetables. If desired, add a spoon to vegetables tomato paste For a pleasant color.

When potatoes will be practically ready - half of the portion to extract from the broth, crowded to the puree consistency, put mashed potatoes in broth. In this way, soup thicken and will be much tastier.

Add to broth Cropa. In our case - rice, and if you want to use a pearl or any other, which boils longer - put it in the broth along with potatoes or boil down to half-ready.

The laying of the sauerkraut: depending on which cabbage (crispy or soft) you like, it depends when adding it to the Ural soup. If you like softer - add cabbage with potatoes, well, and if you prefer to "hurt" a cappression - put it a little later. Brine with cabbage can not be merged, but the taste is adjusted with sugar.

At the last stage, you need to add passable vegetables, fire fire, tomorrow 20-25 minutes on minimal fire under the lid.

Raw and delicious soup in Urals are ready!

Do not forget to apply sour cream, greens and rye bread.

Bon Appetit!

Soup is a filling soup, which is necessarily included White fresh or sauerkraut Or sorrel, spinach, nettle.

Being Russian national dishThe hump was preparing in Russia even before the appearance of potatoes in Russia, and therefore, as a rule, it is not put in soup. Sometimes for communication, if there are no potatoes, rice in soups, parl Crupes, pasta productsThe soup is introduced a pacery flour.

Passing flour. The sifted wheat flour is poured with a layer not higher than 2 cm on the pan without fat and, constantly stirring, passengers it before purchasing light yellow (almost white), cooled and used to refuel soups. Soups are filled with flour 5-10 minutes before the end of preparation, for this, the flour is bred in a small amount of cold broth or bravery, thoroughly stirred to a homogeneous mass, filter and injected into soup.

Fresh cabbage soup

Kochan white cabbage We clean from the upper contaminated leaves, we wash with cold water and cut into square pieces (checkers) with a size of 2-3 cm, removing from Kochan to the norag. You can cut a cappist with straws (in the form of noodles). Cleaning carrots, rinse and also cut with straw or rub on a large grater. Purified and washed onions cut by semirings, purified from the skin of the turnip - straw, peeled and washed root of parsley, as well as carrots, rub on the grater. Sliced \u200b\u200bonions, carrots, turnips, parsley root Passer in a pan on Margarine. Tomato PASSERAVE separately from vegetables (see above).
To boiling broth we put a sliced \u200b\u200bcabbage, bring to a boil, add passage vegetables (carrots, onions, turnips, parsley) and cook for 15-25 minutes on slow fire. 5-10 minutes before the end of the cooking in the soup, we add red tomatoes chopped with slices or a packed tomato, a pacery flour (see above), diluted broth or water, spices (bay leaf, pepper pepper) and salt. Simultaneously with spices, you can put garlic in soup, loss with salt.
Singing with sour cream, sprinkled with greenery parsley or dill, you can prepare soup without a turnip.

Products for 5 servings: 800 g (1/2 Kochan) Cabbage, 70 g (1 pc.) Rope, 100 g (2. PC. Small) Carrots, 20 g Parsley (root), 150 g (2 pcs.) Reflied Luke, 50 g. Tomato puree or 200 g (2-3 pcs.) Red tomatoes, 1.5 g (2 teaspoons) flour, 50 g. Margarine, 1800 g of meat broth, 50 g sour cream, parsley or dill, Spices, salt.

Fresh cabbage soup with potatoes

Vegetables process and cut the same as described in the previous recipe. Potatoes are rinsed by B. warm water From the ground and clay, we clean and rinse again, after which we cut with small blocks. So that the purified potatoes do not darke it, store it in water.
To boiling broth we lay the prepared cabbage, bring to a boil, put the potatoes and cook on a slow fire for 10-15 minutes, add parseshed carrots, onions, parsley root and continue to cook shields to readiness. 5-10 minutes before the end of the cooking in the soup add a packed tomato or fresh; Sliced \u200b\u200btomatoes, spices, salt. Cutting with sour cream and greens. Petrushki or dill.

Products for 5 servings: 600g (1/3 of Kochan) Cabbage, 300g (3 pcs.) Potatoes, 100 g (2 pcs, small) carrots, 30 g of parsley (root), 100 g (2 pcs. Small) onions 200 G (2-3 pcs.) Red tomatoes or 50 g tomato-mashed potatoes, 50 g margarine, 1600 g of meat broth, 50 g sour cream, greens, spices, salt.

Fresh cabbage soup with fish

Schi prepare from the following family families: Sudak, Pike, Nalima, Soma, Cod.
Ice cream fish to keep her taste, defrosting in the air. However, in order to speed up the defrosting process, you can draw a fish in cold, replaced water. Then the fish with a head cut off a head, cutting the abdominal cavity, remove the insides, clean the spine of the blood clots, and. rinse fish B. cold water. In fish with scales with a knife or special fiscasest, you consider scaly and rinse again. We cut the fins with scissors or knife and put the fish on the cutting board. Long wide knife cut it into two parts (fillet) along the spine. Cut the vertebral bone from the second half of the fillet, and then cut the rib bones with both fillets. Cut the fillet on the skin without bones across 1-3 pieces for a portion.

Portion pieces of fish pour hot water (Different quantity), put salt, spices (bay leaf, peas pepper) Cook 7-10 minutes on slow fire. Head, fins and bones can be used to prepare fish broth.
We use both broth for them, draining them together and strain (broth from cooking fish and fish waste).

Vegetables process and cut in the same way as described in Recipe No. 126. In the Flammable Boiling fish broth We put fresh cabbage and bring to a boil, after that we lay secrets (onions onion, carrots, parsley), tomato-puree (50 g) and cook for 15-20 minutes. We add pepper by peas, a bay leaf, salt, bring to a boil, we introduce a pacery flour (see above) and all weganize another 3-5 minutes. Sing can be prepared without tomato.
When applying to a plate, we put 1-3 pieces (100 g) heated boiled fish, pour soup and sprinkled with chopped greens.

Products for 5 servings: 600 g of fresh fish (fillet with skin without bones),. 1000 g (1 Kochan) cabbage, 140 g (2 pcs.) Carrots, 30 g of parsley (root), 120 g (1 pc. Large) onion, 50 g margarine, 1700 g of fish broth, greens, spices, salt.

Fresh cabbage soup (lean)

The white cabbage is cut by checkers, potatoes and carrots - cubes, tomatoes - slices, onions - half rings. Sliced \u200b\u200bvegetables Passerum on sunflower oil, at the end of the passage we put tomatoes and passenger all together 3-5 minutes (see above). Putting a sliced \u200b\u200bcabbage in boiling salted water, in a few minutes - potatoes and cook for 15-20 minutes. At the end of the cooking, we introduce the vegetables, spices and bring soup to preparedness. In the finished soup we put finely chopped garlic and greens.
Products for 5 servings: 400g (1 / 4kochana) Cabbage, 600g (5-6pcs.) Potatoes, 140 g (2 pcs.) Carrots 100 g (1 pc.) Repack onions, 100 g (1 pc.) Tomatoes, 40 g (2 tablespoons) sunflower oil, 1700 g of water, 2-3 cloves of garlic, spices, greens, salt.

Sauer-cabbage

Swimmed cabbage and rinse well (if it is very sour, then it is soaked in cold water, and then press it). After that, we put cabbage into a saucepan, pour some water or broth, add butter or margarine, tomato-puree, closed with a lid and 9-2 hours with a car, periodically stirring. Then in the cabbage lay the chopped with straw parsing carrots, parsley, onions and cars for 10-15 minutes, mixing thoroughly. In boiling broth, we introduce stewed cabbage with vegetables, pepper of the wellhead, bay leaf, salt and cook. After 20-30 minutes, it was filled with a pacery flour and cook for another 10 minutes. Feeding with sour cream and greens.

To the saches, you can give the grencas of buckwheat porridge.

Cooking croutons. Cook dense buckwheat (viscous). We lay on a layer of 1.5-2 cm with a cold water moistened with a cold water and cool. Cut into small slices in the form of squares, pack in flour, wet in the egg and collapse bread Sukhhari. Panished croutons fry on oil to golden color.

Products for 5 servings: 900 g of sauerkraut, 130 g (2 pcs. Small), 140 g (2 pcs.) Carrots, 30 g of parsley (root), 120 g tomato-mashed, 25 g (1stolla spoon) flour , 50 g of butter or margarine, 1700 g of meat broth, 50 g sour cream. For croutin: 125 g (1/2 cup) buckwheat, 300 g of water, 1 egg, 25 g (1 tablespoon) flour, 30 g (2 tablespoons) breadcrumbs, 50 g. Creamy oil.

Sauerkraut with potatoes

To boiling broth put potatoes, sliced \u200b\u200bby cubes, bring to a boil and cook until half-ready. Then add steamed with tomato puree and packed vegetables (sliced \u200b\u200bcubes) cabbage and cook 15-20 minutes-to readiness. 5-10 minutes before the end of the cooking, we introduce spices and salt. Ready soup refuel garlic, grumbled with salt. When applying to a plate we put sour cream.

Products for 5 servings: 500 g Kaishena cabbage, 400 g (4 pcs.) Potatoes, 100 g (1-2 pieces) carrots, 30g parsley (root), 100. g (1 pc.) Luke of the onion, 100 g of tomato -Puera, 50 g margarine, 1900. Meat broth, 3-4 cloves of garlic, spices, salt.

Daily soup

We wash the sauer cabbage, press and finely rub. We put in a saucepan, add dice from pigprointers, pork fat or margarine, tomato-mashed potato, pour a bit of broth, close the lid and the carcass 2-2.5 hours. Vegetables cut into small cubes and passer on fat, add to cabbage, and remove bones from the pan. Cabbage with packed vegetables, 20-25 minutes and cooled for 8-10 hours or freeze. This is significantly improved. Ice cream cabbage fill with broth, heated, bring to a boil and boil 30 minutes by adding spices and salt by placing a pacery flour (see above).
When applying to a plate, we put a chopped garlic, sour cream, greens.

Products for 5 servings: 700 g sauerkraut, 150 g of bones from pigproinces, 140 g (2 pcs.) Carrots, 120 g (2 pcs. Small) onions of the replist, 30 g of parsley (root), 100 g tomato Puree., 75 g pork fat or margarine, 25 g (1 tablespoon) flour, 2000 g (2 l) of broth (recipe number 125), 3-4 cloves of garlic, 50 g sour cream, greens, spices, salt.

Soup from sauerkraut with heads

From the head of sturgeon fish, we remove the gills, we scatter and cut off the small bone bugs, destroy your head on the pieces and rinsed well. Slices are put on a saucepan in a saucepan, fill with cold water, add raw onions, parsley and, when water boils, remove fat and scale from the surface. In about an hour later, we take off the head out of the broth and separate the flesh, and the bones and cartilage again continue to cook in the broth on weak heat before softening the cartilage. After that, let the broth stand and filter it: the boiled pulp of heads and cartilage cut into slices and before applying them in the broth.
Lucked flush chopped sauer cabbage mashedral with the addition of fish broth, margarine, tomato-puree for 2-2.5 hours. Then add pacershed vegetables, sliced \u200b\u200bwith small cubes, and everything together is 100-15 minutes.
In a boiling fluid fish broth from the heads, we enter stewed cabbage with packed vegetables, cook for 10 minutes, lay the pepper peas, bay leaf, salt, pocket flour and cook another 5-10 minutes.
When applying to a plate, we put the boiled flesh and cartilage of the head, pour soup and sprinkle with greens.

Products for 5 servings: 900 g of heads (raw), 900 g of cabbage, 120 g (2 pcs. Small) onion, 30 g of parsley (root), 100 g tomato-mashed potatoes, 25 g (1 tablespoon) flour, 50 and margarine, 1800 broth made of heads, greens, spices, salt.

Soup from sauerkraut with mushrooms

Of dried mushrooms We prepare the mushroom broth (recipe number 125), and the washed boiled mushrooms cut into cubes. The sauer cabbage is finely ruby \u200b\u200band carcass in the same way as for the Summer Cabbage (see Recipe No. 130), only vegetables for the passage cut into small cubes. In the leaky boiling mushroom broth put stewed cabbage with vegetables, sliced \u200b\u200bboiled mushrooms, salt, peas, bay leaf, packed flour and all cook 5-10 minutes.
When applying to a plate we put sour cream, sprinkle with greens.

Products for 5 servings: 40 g of dried mushrooms (white), 1000 g (1 kg) Cabbage sauer, 140 g (2 pcs.) Carrots, 120 g (2 pcs. Small) onion of the replist, 30 g of parsley (root), 100 Tomota-mashed potatoes, 50 g of margarine or butter, 25 g (1 tablespoon) flour, 1700 g of mushroom broth, 50 g sour cream, greens, spices, sal.

In Urals Soup (with a cereal)

For the preparation of in Uralski, you can use any cereal as desired: millet, pearl, oatmeal or rice. For which the cereals are swore, rinse, changing water several times. If we use a barrel bar, then it is laid in boiling water and cook until half-welded, the decoction is drained, and we rinse the croup, since the decoction of it is dark color and mucous membrane, which gives the soups an unpleasant appearance.
To boiling broth, we apart the prepared CROU, bring to a boil, put the stewed cabbage with tomato and pastened vegetables and then cook and apply the same as "soup of sauerkraut with potatoes."

Products for 5 servings: 50 g Crupes (millet, pearl, oatmeal or rice), 500 g Cabbage sauerma, 100 g (1-2 pcs.) Carrots, 30 g. Parsley (root), 100 g (1 pc.) Luke Rep., 130 g Tomato-Puree, 50 g. Margarine, 2000 (2 l) meat broth, 3-4 cloves of garlic, spices, salt.

Soup green

Sorrel and spinach (separately) feathers ... Wearaz, rinse in cold water in a saucepan, take out a hand from the water and put it in a colander (do not pour) so that the sand and dirt remain in a water saucepan. After that sorrel let me in own juiceAnd the spinach is drunk in a rapidly boiling iodine (to save the color). Then we connect sorrel and spinach and skip through a meat grinder or wipe through the sieve. To boiling broth put potatoes, sliced \u200b\u200bby cubes, and cook until half-ready, then add parse onions, green Luc, Parsley root, spinach puree and sorrel and cook for 15 minutes. For 5-10 'minutes before the end of the cooking soup, we refuel the pacery flour, add salt and spices. Half of spinach and sorrel can not be wiped, but putting sliced. Sing can be prepared without spinach, from one sorrel, increasing its rate on the recipe double.
Feed green, putting half a steep egg in a plate, with sour cream.

Products for 5 servings: 250 g schuvel, 5? 0 g of spinach, -400 g (4 pcs.) Potatoes, 75 g of parsley (root), 100 g (1 pc.) Onion of the onion, 100 g onion green (feather), 60 g margarine or butter, 50 g (2 tablespoons) flour, 1900 g of meat broth, 2 ½ steep eggs, 50 g sour cream, spices, salt.

Soup with nettle

For soup, we use only young top leaves of nettle. Their feathers ... Wearam, rinse as well as sorrel, and drip in a rapidly boiling salted water for 2-3 minutes, then we fold on a colander and skip through a meat grinder or sieve. From the sorrel, we prepare mashed potatoes in the same way as we are green. Roots cut into cubes, onion, ruby \u200b\u200band all together passover on Margarine. For 2-3 minutes, the end of the passage of vegetables add finely chopped green onions. To boiling broth lay straws made of nettle, sweetened with the rubbed sorrel, pastened vegetables and cook for 10-15 minutes. After we enter the salt, pacasted flour and cook another 5 minutes. Feeding with half steep eggs, sour cream, greens.

Products for 5 servings: 1000 g of nettle young, 300 g Schuvel, 35 g (1/2 pcs.) Carrots, 35 g of parsley (root), 120 g (2 pcs.) Luke of the onion, 100 g onion green, 50 g margarine , 30 g (1 tablespoon) flour, 1900 g of meat broth, 2 ½ pcs. steep eggs, 50 g sour cream, greens, spices, salt.

100 recipes in stress. Tasty, useful, soulful, healing evening Irina

Soup in Urals with a cereal

Soup in Urals with a cereal

Ingredients: 50 g of cereals, 100 g Tomato paste, 400 g of sauerkraut, 1 large carrot, 1 tomato or tomato paste, parsley root, 2 bulbs, 1.5 liters of broth or water, salt, spices.

Chuckle cappist chop and put out. Crupe (rice, pearl, millet) go through and rinse. Roots and onions cut into small cubes and fry. At the end of the frying add a tomato. Purplus to boiling broth with a breakthrough, bring to a boil, lay the stewed cabbage and cook for 15-20 minutes. Then omitted roasted vegetables and at the very end of the cooking add salt, spices. Serve with sour cream and greens.

From the book under vodka - 1 Author

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Pelmeni in Uralski dough: 2 cups of flour, 2 eggs, 1 cup of water, salt by taskunaccine: 150 g of meakty beef and pork, 120 g Macottian lamb, 50 g of butter oil, 2 g of ground nutmeg, 3 tablespoons of cream, 2 bulbs, taste - salt, black ground pertzetto:

From the book dishes from the bird. Diverse menus for weekdays and holidays Author Alkaev Eduard Nikolaevich

The in Uralski salad, the meat of boiled chicken is cut by straw, vegetables - small slices and refuel them by mayonnaise. Everything is well mixed, put a slide into the salad bowl. To decorate lettuce, pickled fruits, cranberries, uroin lingonberries, meat jelly, slices

From the book 1000 culinary recipes. by Astafiev V.I.

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His in Urals with a cereal composition: Crupes - 20 g, tomato paste - 50 g, sauerkraut - 200 g, carrot - 40 g, parsley - 10 g, onions - 40 g, garlic - 1 teeth, fat - 20 g, vegetable broth or water - 850 g, salt, spices. Cabbage to chop and put out cabbage. Crupe (rice,

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The meatballs of the in Uralski 500 g of meakty beef, 1 large bulb, 4 egg yolks, 2 tbsp. flour spoons, 200 ml tomato Sauce. industrial production, 2 tbsp. Spoons of shaken butter, 2 tbsp. spoons of crushed greenery parsley or dill, 1/5 h. Spoons of ground red and

From the book Okroshka and other Russian soups Author Cooking Author unknown -

Sing the in Urals with a cereal of 1/2 cup of Hercules (or oatmeal), wheat, pearl, 400 g of sauer cabbage, 2 carrots, parsley, 1 bulbs, 1 tbsp. A spoon of tomato-puree, 3 cloves of garlic, 50 g of fat, 2 tbsp. spoons sour cream, greenery soup cook just like soup

From the book 100 recipes during stress. Tasty, useful, soulful, hebly Author Evening Irina

Soup in Urals with a cereal composition: 50 g of cereals, 100 g Tomato-paste, 400 g of sauerkraut, 1 large carrot, 1 tomato or tomato paste, parsley root, 2 bulbs, 1.5 liters of broth or water, salt, spices . Chuckle cappist chop and put out. Cree (rice, pearl,

From the book prepare in Aerium author Kozhemyakin R. N.

Fish Summer in the Urals Component Fucking - 400 g Dried Mushrooms - 50 g Carrot - 1 pc. Onion - 1 pc. Potatoes - 2-3 pcs. Salo Pork Groomed - 1.5 tablespoons Water - 1.5 l Parsley Greens with roots - 1 Bunch of salt - for taste of cooking

From the book prepare in the barbecue, grill, on the grill and fire author Kozhemyakin R. N.

Fish pussy in Uralskiy pellery components - 400 g Dried mushrooms - 50 g Carrot - 1 pc. Onion - 1 pc. Potatoes - 2-3 pcs. Salo Pork Groomed - 1.5 tablespoons Water - 1.5 l Parsley Greens with roots - 1 Bunch of salt - for taste of cooking

From the book appetizing roast, goulash, kulesh, saltwood, pilaf, stew and other dishes in pots The author Gagarina Arina

Pelmeni In Urals Ingredients: For Test: 3? Glass flour, 3 yolks, 100 ml of water, 1 tsp. Soli.L. Frash: 300 g. Beef, 300 g. Pork, 300 g. Lamb, 3 bulbs, 100 ml of milk, pepper, salt to taste. For podliva: 3 eggs, 100 ml of milk, 3 tbsp. l. Cream Butter, 150 ml

From the book Multicooker for kids. 1000. best recipes Author Evening Irina

His in Urals with a cereal ingredients100 g of cereals (rice, pearbre or millet), 3 tbsp. l. Tomato paste or 2 tomatoes, 200 g of sauerkraut, 1 carrot, 1 bulb, 1 l of water or broth, 2 tbsp. l. vegetable oil, salt. Prepared cabbage to rinse if it has a sharp taste, when

From the book Vegetarian dishes for everyday life and holidays. Tasty and healthy Author Zvonareva Agafia Tikhonovna

His in Urals with a crop composition: Crupes - 20 g, tomato paste - 50 g, sauerkraut - 200 g, carrots - 40 g, parsley - 10 g, onions - 40 g, garlic - 1 slicing, fat - 20 g, broth or water - 850 g, salt, spices. Cabbage lies and put out cabbage. Crupe (rice, pearl, millet)

From the book Cooking of the USSR. Best dishes Author Kashin Sergey Pavlovich

Pelmeni in Urals Ingredients Minced: 200 g Beef, 200 g of pork, 150 g of lamb, 60 g of butter oil, 3 g of grated nutmeg, 60 ml of cream, 150 g of replied onion, pepper, salt. Test: 550 g wheat flour, 2 eggs, salt. For seasoning: 15 g of garlic (pushed), 60 g

From the book of 100 recipes of vegetarian dishes. Tasty, useful, soulful, hebly Author Evening Irina

His in Urals with a crop composition: Crupes - 20 g, tomato paste - 50 g, sauerkraut - 200 g, carrots - 40 g, parsley - 10 g, onions - 40 g, garlic - 1 slicing, fat - 20 g, broth or water - 850 g, salt, spices. Cabbage lies and put out cabbage. Crupe (rice, pearl, millet)

A-la Focaccia's cake with Basilica will serve excellent addition To the soup or main dish as bread. And it is quite independent delicious pastries, similar to pizza.

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