Food & Cooking blogs

«Brainless it seems, language Russian tup: whether the Soup vkusnjaj, or vkusnjaja soup». A. P.Sumarokov.

About what mortar I want to tell? At once I exclude a mortar landscape, architectural, psychological, esoteric, religious, computer …

Soon spring. It is time to think of picnics.

The tourists who have come back from Vienna, remember not only sights of one of the most beautiful capitals of the world, but also surprisingly tasty dishes of Austrian cuisine for which the Viennese cafes and small restaurants are famous. To visit Vienna and not to try Viennese shnitsel, a goulash in piquant sauce with kletskami, potato salad, shtrudel with apples or cottage cheese - it is inexcusable.

On traditions, meat the man in the east prepares. Destiny of the woman - the flat cake furnace. Eat there mainly mutton. Give also we will prepare something from mutton. I suggest to bake the mutton foot.

Since that age-old time when people began to cook food instead of to eat products crude, they aspired to accelerate its preparation.

Three recipes about which I am going to tell, besides, that are interesting as a matter of fact, remarkable also that demand the shortest thermal processing of a sorrel or at all without it manage. Accordingly, and loss of useful properties thus will be also minimum. Agree? Then - please.

The fine flavouring combination of a sorrel and eggs allows to prepare from them the various dishes approaching for a breakfast - as a high-calorie dish, for a dinner - in a kind zakusochnogo or hot. And for a guest table some of them, probably, will approach.

Chickeni meat and sorrel are combined excellently, therefore it is possible to offer some dishes on a choice - to whom that will be pleasant.

On pervoena the beef broth it is possible to prepare traditional shchavelevyj soup. At first we put to cook a broth from grudinki on a stone. On 2 - 2,5 l of water will be quite enough 400 g meat. In the course of cooking we will not forget to remove foam. On a frying pan we will fry at first the chopped half of a large bulb, then - straws from carrots and we will start zazharku in a ready broth, preliminary having got therefrom grudinku, which we will cut later before spreading out on portsionnym to plates.

It is considered that is better beef and veal are combined with a sorrel. Here about it also we will talk.

From a sorrel much that it is possible to prepare, but today let's talk about "dessert" qualities of this popular sheet vegetable.

On pages of "ShkolyZhizni.ru" there is a set of remarkable recipes. (Many of them have successfully removed to my culinary arsenal. That there are at least the same «erotic tomatoes»! Chicago all seksuet from an easy hand of the provider of the recipe!) one recipes open to us secrets of the dishes which have passed with the person weigh its difficult historical way, others - absolutely new, unexpected, innovative. And whether the reader here knows, what recipe is one of the most ancient?

I do not doubt at all that each reader though time in life, except a radish "naturel", tried classical salad from it with sour cream or sour cream and eggs. Therefore we will leave these dishes aside, and we will be engaged in the review of others, not too difficult and hlopotnyh, but there is enough interesting. We will begin that is easier on calories, and we will continue in process of their increase.

I will prepare in a Jewish way not objazatelnone to dissemble, I prepare awfully. And many Jewish dishes for itself to prepare not in forces. And consequently my not Jewish friends often over me banter: «As you can observe kashrut if do not eat a dish of the Jewish kitchen?».