Dishes, which we are offering for you are juicy, aromatic, and meat in pot is tender getting, vegetables are keeping an own taste quantities, norm of product giving for one portion.
Daily shi.
Chop a sauerkraut cabbage, add tomato purée, bones of smoked pork, stew in pot for 4 hours, and carrot with onion are shredding.
And in boiling broth or water put stewed cabbage, sautéed vegetables and cook till ready. Before 5-10 min till ending a cooking add sautéed flour diluted in broth, salt, spices. Ready shi dress with garlic, rubbing with salt. Shi you can cook with an other meat products, and with a cooking of pork head a norm of fat is reducing.
Bones are pork fresh smoked 50 gr, cabbage sauerkraut 250 gr, carrot 40 gr, petroselinum root 10 gr, onion 40 gr, tomato purée 50 gr, culinary fat 30 gr, millet flour 10 gr, garlic 3 gr, broth or water 800 gr.
Goose of duck by village.
Processed cascade of duck or goose cut on pieces are 50 gr, put in pot. Add water, close a lid, cook till a half ready. After add salt, pepper, shredding onion, shredding carrot, selected buckwheat or millet, and cook a till a cereal will a slight boil down. After add fromage, and in closed pot in oven lead till ready full.
Goose or duck 170 gr, cereal 60 gr, onion 20 gr, carrot 40 gr, fromage 50 gr, salt, pepper by taste.
Pork amateur.
On the thin portion beaten meat pieces put a force meat, and roll theirs,like sausages. A ready product sprinkle with salt, pepper, fry and put in pot. And on a top put a cuted potato fried, pour over sauce, stew.
Force meat. A cheese shredding, veal as shredding, chopped petroselinum.
Sauce. In red sauce of tomato put mushrooms, as cooked till a half ready, and add sauce of tomato.
Pork 170 gr, butter oil ten gr, cheese 20 gr, veal 25 gr, petroselinum 3 gr, melted oil 10 gr, mushrooms 25 gr, ketchup sauce 5 gr , red sauce 70 gr.
Stewed meat with onion.
Cut beef on pieces, sprinkle a salt, fry till forming ruby crust. And in the pot adding layers of sautéed onion, on his fried meat pieces, and again onion layer. And in this ways put 2-3 raw. After add brown broth on one l. water are one kg bones, fried. Cook theirs 5-6 hours, is on weak fire, after filter broth and put for evaporating. Add salt, pepper peas of, bay leaf, and in closed pot stew till a full ready.
Meat you can serve with garnish of buckwheat porridge crumbly or rice boiled potato, or with a hard garnish.
Beef 120 gr, lard 10 gr, onion 90 gr, broth 30 gr, salt, pepper, sauce 50 gr, garnish 200 gr.
