4 different Russian dishes


2 egg yolks
1.5 Cups olive oil
1-2 lemon juice
1 Coffee Spoon powder mustard
2-3 potatoes (boiled)
1-2 carrots (boiled)
Half cup peas (canned)
10-12 small pickled cucumber (cornstarch)
3-4 slices of Hungarian salat, salt

Egg yolk is placed in a porcelain or glass bowl. Olive oil drip drops are added and mixed.

Then, the olive oil is poured into the yarn and continue to be mixed. The intermediate order is dripping.
When the olive oil is finished, salt, mustard, lemon juice is added.

Carrots, potatoes, pickles, salami small (the size of the backgammon dice).

They join peas. Salt is excreted.

2-3 Spoon is separated from mayonnation (for trimming). Mixed vegetables are blended into the rest.
It is taken to the salad plate and decorated with mayonnaise and vegetables allocated.

Note: If mayonnaise fails, it is corrected as follows. An egg yolk is placed in a separate bowl. It is mixed with drip-drip olive oil and mayonnaise. 1 teaspoon of starch is cooked with a cup of water and made to the Pele. It is cooled by mixing. The deteriorated mayonnaise and olive oil are put into the mix.

Visual result of RUSSIAN SALAD




180 gr (1 + 1/2 cups) flour
1 teaspoon baking soda
1 teaspoon salt
1 Coffee spoon black pepper
100 g internal oil (very finely chopped)
5-6 tablespoons cold water
5 cups chicken juice
15 g (1 tablespoon) butter
1 medium onion (chopped very thin)
250 gr Lamb mince (oil-free, 2-3 times taken)
1 tablespoon dill (very finely chopped)
1 Coffee spoon salt
1 Coffee spoon black pepper
1 egg yolk
250 g (1 cup) cream or yogurt
1 tablespoon cayenne pepper
1 flick Salt

To prepare the mortar, in a medium-sized saucepan, melt the oil on medium heat until the onions are 5-7 minutes and pink. Cook for 2 minutes by adding ground beef, dill, salt and pepper and stirring frequently.

Add the pot from the fire and beat the egg yolk with a wooden spoon. Leave aside the stirring thoroughly.
To make the dump, add flour, baking soda, salt and pepper to the medium sized hir bowl and fold the finely chopped inner oil. Mix the dough with a knife and add 5 tablespoons of water (one tablespoon if it comes very dry), and knead it until it is 5 minutes, uncoated and flexible by taking the dough board.

Cut the dough into 15 pieces and make each one ball. Flatten each of your palm with a 2.5 mm thin.

After placing 1 teaspoon of mortar in the middle of each dough and wetting its edges, pull the edges upwards. Make a pinch of the tip and leave aside.

In a large saucepan, boil the chicken water over the fire and throw the dumbs into the bottom of the fire. Close the lid of the pot and cook it until the 15 minute logic softers and the water is over.

Meanwhile, in a small saucepan, mix the cream (or yogurt), red pepper and salt and cook it without boiling the sauce by stirring continuously on heavy heat. Download the pot from the fire and keep the sauce warm.

When the logic is cooked, unload the saucer from the fire and remove the mantles with the perforated scoop and pour it into a heated service plate. Pour the cooking water in the pot. Pour hot cream (or yogurt) on top of the sauce and serve immediately.




1 kg. Flour
1/2 Lt. Milk
1 egg
1 teaspoon powdered sugar
2 teaspoon salt
For internal:
1 Small size white cabbage
2 Onion
1/2 Cup water
1 teaspoon powdered sugar
2 teaspoon salt
For service:
100 Gr. Butter

Divide the cabbage into two. Thin and thin. Clean the onions and chop them small. Put the cabbage in a deep container with the onions, and rub the salt and sugar with your hand thoroughly. Then squeeze it with two palms and put it in a deep frying pan.

Add up to 1/2 cups of water and cook it for 20 minutes on medium heat, leaving the water in the cabbage and making it soft. When the cabbage is draining and cooked, its colors need to be a little darkening and a transparent appearance. Take the baked cabbage to a plate and let it cool down.

For dough; Break the egg into a large, handle glass, add sugar and salt and whisking together. Then add the milk into it and clap again. Put the flour on your dough board or in a tray.

Open a hole in the middle. While pouring the milk and egg mixture you prepared with one hand into the flour, take the part of the dough which is eaten by the finger tips of the other hand.

Again pour the milk from the egg mixture into the middle, stirring with your fingers again to make raw, continue until your mixture finishes.

So you have prepared the dough with flour as much as milk and egg mixture. Knead the dough thoroughly until you get a slightly stiffer paste from the earlobe. Because the vareniki will be cooked in water, it should be a little stiff dough.

Sometimes a little flour may increase when your dough is ready. You use this flour when opening the glands.

Make your dough ready in a 5 cm diameter roll and start from one end to almost 2 cm. Cut round round thick. Prepare small bezes by rolling with your palm and 10 cm of these glands. Open in circles in diameter. So when your dough is opened, a coffee cup should be six-sized and 1/2 cm thick.

You prepare the dough in the middle of the pulp almost immediately to the center of the paste up to 1 tablespoon and lift with both hands close to half a month in the form of two ends of the dough with a little stretching and pressing close the two ends, one end of the stick Go up to the other end by twiing on your own starting.

The closing part of the Vareniki is almost like a lace. If this is difficult, make an ornament by pressing a fork in the part you extend with your fingers. Put the water into a large saucepan to pass the mirror, take 1/2 tablespoons of salt into it and boil it. When the water starts to boil, discard 5-6 of the Vareniki, which you prepare in order. When it starts to boil, cook for almost 7-8 minutes until the Vareniki are cooked and on top of the water.

Take the baked ones with a collet and sort them into a flat plate. So cook all the Vareniki in order. Then melt the butter in the pan and stroll around with a spoon on the hot Vareniki and serve immediately.


Visual result of LAHANALı VARENIKI


350 g (3 cups) flour
1 teaspoon salt
125 g (8 tablespoons) + 1 teaspoon butter
60 gr Melting Cheese
3 tablespoons very cold water
60 gr (1/4 cups) cream
60 g (4 tablespoon) butter
1 onion (finely chopped)
250 gr Cattle Mination
125 gr mushrooms (cleaned and finely chopped)
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon red pepper
1 tablespoon parsley (finely chopped)
3 tbsp cream
1 egg (hard boiled)
1 egg
1 teaspoon water

To make the dough, eliminate flour and salt in a medium-sized bowl. Add 8 tablespoons of butter and smelting cheese and cut into small pieces with a knife.

Feed your fingers, oil and cheese to the inside of the bread.

Add 1 tablespoon of cold water and feed it to the spoon. Feed it by adding the cream. With your hands, knead the dough until it is unpurging. (If the dough is too dry, add the remaining water.) Make the dough ball, wrap it in oily paper, rest in the refrigerator for half an hour.

In the meantime, to make the mortar, butter in a medium-sized saucepan, heat up on medium fire. You can put the onions and stir in the occasional 5-6 minutes, until the colors are pink.

Add meat, mushrooms, salt, pepper and red peppers for 15 minutes, fry the meat until it is cooked.
Take the sauced from the fire and put it aside by adding parsley, cream and chopped eggs.

First, bring your oven to medium temperature (200 °C) and heat it up. Grease a large tray with 1 teaspoon of oil and leave it aside.

Remove the dough from the refrigerator and open it very thin on a slightly unflated bench. Cut the dough into circles in the form of a biscuit cut of 7.5 cm.

In the middle of each dough round, put 1 teaspoon of the mortar. Mix the eggs and water in a cup and soak the edges of the dough with this mixture. Fold the dough in a semicircular form and glue the edges with a fork. Put the doughnuts in the tray and lay the eggs on them.

Bake the donuts, bake for 20 minutes, until the colors are like pomegranates.

You can take the tray from the oven and serve it after hot or refrigerate the doughnuts.

Note: These Russian pies, which are made with oily dough, can often be served with soup, especially borsh soup or as hors d'oeuvres.


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