Recette de plat --- Holubtsi (Chou farci)
Holubtsi est un plat de la cuisine ukrainienne, également typique de la cuisine de l'Europe de l'Est et du Moyen-Orient. Le plat est préparé à partir de feuilles fraîches ou de choucroute et de garnitures à base de viande, de riz ou de sarrasin, de gruau de maïs ou de millet, de pommes de terre, de haricots, de champignons, d'oignons, de carottes et d'épices.
Temps de cuisson:
#ukraine
#L'Ukraine
#Russie
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#Ukraine
2 heures
Ingrédients:
500 g de viande hachée mixte
1/2 tasse de riz, bouilli jusqu'à semi-fini
1 oignon, pelé et haché finement
2-3 cuillères à soupe de ketchup ou une tomate râpée
Sel. poivre
1 chou moyen
Pour la sauce:
1 oignon, finement haché
1 pot (450 g) de tomates dans leur jus ou 3-4 grosses tomates
2-3 cuillères à soupe de crème sure
Sel. poivre
Méthode de cuisson:
Mettre la viande hachée, le riz, l'oignon, le ketchup, le sel et le poivre dans un bol et bien mélanger. Ajoutez éventuellement quelques cuillères à soupe d'eau.
Faire bouillir l'eau dans une grande casserole. Au niveau de l'épi, coupez la partie inférieure (où ils sont fixés par l'épi), juste en dessous du milieu. Cela rendra les feuilles plus faciles à séparer.
Mettez le chou dans l'eau bouillante coupée en haut et divisez en feuilles avec deux fourchettes. Faire cuire les feuilles pendant 2-3 minutes, puis retirer du liquide.
Pour la sauce, faites revenir l'oignon jusqu'à ce qu'il soit doré. Hacher finement les tomates ou les réduire en purée au robot culinaire, ajouter aux oignons. Ajouter le sel et le poivre, bien mélanger, couvrir et laisser mijoter 5 à 10 minutes à feu doux. À la fin, ajoutez la crème freche.
Si vous ne voulez pas faire frire les oignons, la sauce peut être préparée selon une autre recette: dans un bol mélanger 4-5 cuillères à soupe de ketchup, 2-3 cuillères à soupe de crème sure, sel, poivre, verser de l'eau et bien mélanger.
Mettez de la viande hachée sur chaque feuille de chou et formez du chou farci. Si vous le souhaitez, faites frire chaque farce jusqu'à ce qu'elle soit dorée.
Chou farci bien mis dans une casserole à parois épaisses. Versez la sauce sur le dessus et ajoutez suffisamment d'eau pour couvrir les rouleaux.
Couvrir la casserole hermétiquement avec un couvercle et laisser mijoter à feu doux pendant environ une heure. Servir chaud.
Banosh - traditional Ukrainian corn porridge
Lady Marina Daily Menu -Beef and Mushroom buckwheat
Diet is a meal plan created + right fitness work everyday
On the first week, the individual is required to take a maximum of 500 calories each on the first two days.
It’s affordable. Calorie-for-calorie, beef is more nutrient dense than vegetarian protein options like peanut butter, tofu or beans. You get more nutritional bang for your buck by choosing healthy, lean animal proteins. High protein buckwheat flour is being studied for possible use in foods to reduce plasma cholesterol, body fat, and cholesterol gallstones. hit-beat-win.co.uk
A real Ukrainian recipe for cabbage soup KAPUSTNYAK! Very tasty sauerkraut soup! #food #ukraine #19
Kapusnyak is the first traditional Ukrainian cuisine. It is prepared mainly with fresh white cabbage. Cabbage for kapustnyaka rubbed on a shredder. It has a bright orange-black color, since the addition of tomato paste, and has a nice lightly sour and salty taste in the fresh cabbage
Ingredients:
Meat (for the broth) - about 600 grams (we cooked broth with beef on a bone and pork loin)
Potatoes - 600 gr.
Carrots - 2 pieces
Onions - 2 pieces
Sour cabbage - 400 grams
Millet - 0,5 cup
Tomato paste - 3 tablespoons
Olive oil - 3 tablespoons
Salt -
Pepper (mixed pepper)
Garlic
Fresh herbs - to taste
Bay leaf - to taste
Water - 3 l
1. First cook the broth (meat, carrots, onion, bay leaf, allspice)
2. Rinse the millet well and let it stand in cold water for about 60 minutes.
3. Cut the potatoes into 2 pieces and send them to the broth until soft.
4. Finely chop the sauerkraut
5. Heat some olive oil and put the kale in a pan, stir-fry for about 10 minutes, add half a glass of bouillon and three tablespoons of tomato. Salt and pepper it, add paprika and stew for another 10 minutes. Then put it on a plate.
6. Chop onion and carrot and fry it all in a pan.
7. Take the boiled potatoes out of the broth and mash them.
8. Boil some millet in broth.
9. Finely chop the fresh cabbage.
10. Add mashed potatoes, sauerkraut and fresh cabbage to the broth. Taste and season with salt and pepper. Cook about 5-7 minutes.
Let to infuse soup for 15 minutes and serve with sour cream and fresh bread.
It is very, very, very tasty!!!!
Make it for sure.
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Bon appetit!
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Golubtsi Cabbage Rolls Recipe with Sassy Chef and Molé Mama
Follow this simple recipe for Russian cabbage rolls - or golubtzi - by Sassy Chef Sasanna! These scrumptious rice and beef wraps are traditionally topped with chunky tomato sauce and big dollops of sour cream!
Take a trip with us to Maui, Hawaii, for this special guest chef feature on Russian comfort food and the old school value of cooking for the family. While the cabbage leaves boil and the golubtsi sauce thickens, Sassy Chef tells stories of growing up around the kitchen and explains how to she came to move to Maui.
When she isn't playing the camerawoman, Molé Mama helps roll the cabbage over the meat mixture and taste test the final product. You will see by her reaction how tasty traditional golubtsi can be!
This dish is best served hot, so be sure to collect your ingredients, and notify hungry family members before starting the video. The preparation time is 90 minutes. To make golubtsi cabbage rolls with tomato sauce, you will need:
1 large pot for boiling saltwater
1 small metal saucepan for sauce
1 large mixing bowl for meat
1 small mixing bowl for sauce
1 medium-size baking pan
1 large frying pan
1 lint-free towel
thongs, whisk and a sharp knife
For the tastiest cabbage rolls with traditional Russian preparation, you will need:
10 to 12 large cabbage leaves
1.5 lbs ground meat
1/2 cup cooked rice
1/2 cup shredded carrots
1/2 cup diced bell peppers
1 large onion, chopped
1 clove garlic, minced
2 TBSP flour
1 TSP bay leaves and allspice
2 TBSP minced parsley
2 cups beef stock
2 cups canned tomatoes
Hawaiian sea salt and ground pepper to taste
1/2 cup sour cream
In this same afternoon, Molé Mama and Sassy Chef also collaborate on a traditional Hawaiian dish - pork laulau - so stay tuned for the follow-up video! To learn more about Sassy Chef Sasanna Babashoff, follow her on Instagram: @the_sassy_chef
Connect with Molé Mama:
To read Molé Mamas blog, visit her website: molemama.com
To gain culinary inspiration, follow her Instagram: @mole_mama
To converse, Like her Facebook page: fb.com/molemama
Filmed on location in Maui, Hawaii by Molé Mama
Edited by Caron Shahrestani of caronmodernmedia.com
Music by Kevin MacLeod of incompetech.com
Banosh / Easy to cook recipes / Ukrainian traditional food
Banosh, or banush, is a traditional dish of Ukrainian cuisine. It is a viscous corn porridge cooked in milk or sour cream, seasoned with goat cheese and bacon cracklings.
It is considered a calling card of Carpathian, because banosh is served there in almost every home.
I'll cook it by my friend's recipe.