5. Dumpling stuffing from dried mushrooms to red borscht
Ingredients: 10 dkg of dried mushrooms, half a cup of breadcrumbs, 1 onion, 1 spoon of butter, 1 spoon of salt, 1 a teaspoon of pepper Execution:
1. Soak the mushrooms the day before or at least 5-6 hours, boil in water in which they soaked, strain.
2. Finely chop the onion and sauté in butter, not blush.
3. Blend mushrooms and onion, add a bun, salt and pepper.
4. Cut the dough into squares on the side 3 cm, stick ears or cut small circles and make dumplings.
Serve with red borscht.
6. Buckwheat dumpling stuffing with mushrooms
Ingredients: 25 dkg of dry buckwheat, 5 dkg of dried mushrooms, 1 onion, 1 egg, salt, pepper, 10 dkg of lard Execution: 1. Soak the mushrooms for a few hours in 1 liter of water and then boil it in the same water. 2. Drain the mushrooms, gently pour the decoction into another pot. 3. Boil the stock again and pour the groats into the boiling pan, Cook 15 min. 4. Dice the bacon and fry the finely chopped onion on it. 5. Drain the groats, cool down. Stir in the egg, onion and half the fat, make. Add the finely chopped mushrooms. Season with salt and pepper (about 1 teaspoons of freshly ground black pepper).
Serve with fried fat.
7. Fish stewed with mushrooms
Ingredients: 1 kg of freshwater fish (silver carp, pike, lin, Bug river ide) 5 dkg of dried mushrooms, 1 a glass of cream, 1 a teaspoon of flour, 2 onions, salt, white pepper, 2-3 spoons of wine vinegar Execution: 1. Wash mushrooms and pour over 0,5 l of cold water, set aside for 2 hours. Then boil it in the same water, strain and chop. Keep the stock. 2. Clean and washed fish, cut crosswise into pieces (in the bell) and scald with boiling water. 3. Fish bells cut along the spine, peel off the skin and remove the spine. 4. Sprinkle the filleted fish with wine vinegar, sprinkle with salt and pepper and stew on butter-browned onion. 5. Add chopped mushrooms and simmer, covered, over low heat 20 min. 6. Mix the cream with the flour, pour it over the fish and stew it 5 min.
Don't mix it up, and only shake. Serve with unroasted buckwheat or put dumplings.
Noodles laid: 1 a glass of flour, 1 spoon of butter, hot water. Rub the butter with the flour and spread with warm water, so that the dough is thick enough. Put the noodles on the salted boiling water with a spoon, dipping them in the boiling water. Cook 5 min.
8. Fish baked with mushrooms
Ingredients: 1,5 kg of freshwater fish fillets (karp, amur) 1 kg of fresh mushrooms (bay boletes or chanterelles for larger occasions) 1 onion, 0,5 glasses of oil (The ideal would be to use linseed oil), 2 tablespoons of flour, 15 dkg yellow, fatty and spicy cheese (Russian or Bug River will be the best), salt, pepper, thyme Execution: 1. Cut the fish into smaller pieces, Coat in flour and fry briefly in oil.
2. Remove the fish and brown the finely chopped onion in the same oil, Finally, add the boiled and cut into quite large pieces mushrooms (Caution! It is enough to burn chanterelles, do not cut).
3. Fill the buttered ovenware in layers in the following order: fish, mushrooms, fish etc.. Salt and pepper each layer.
5. The last layer, which must be fish, sprinkle with grated cheese and put in a hot oven at 120 ° C 40 min. Put potatoes covered with oil in the dish next to it, sprinkled with salt and thyme. Serve with baked potatoes and Chinese cabbage salad.
Chinese cabbage salad
Shred the Chinese cabbage. WITH 6 spoons of mayonnaise and 6 tablespoons of boiled cold water and 1 teaspoons of sugar we make a sauce, we pour the cabbage, mix and set aside in a cool place, until the fish and potatoes are baked.
9. Festive zander or pike with mushrooms
Ingredients: 1 zander or weight pike 1,5-2 kg 2 spoons of vinegar, 5 dkg of dried mushrooms, 500 ml of cream, 2 yolks, 2 tablespoons of flour, 1 a glass of vegetable stock, salt, pepper, butter to grease the dish Execution: 1. Clean the fish, wash, cut into a bell, remove the spine, sprinkle with vinegar and leave for half an hour.
2. Boil the previously soaked mushrooms, strain the decoction, and cut the mushrooms into strips.
3. Place the pieces of fish in a greased baking dish, sprinkle with salt and pepper. Pour the vegetable stock and bake, covered 20 min. w temp. 180-200°C.
4. Mix the cream with the flour, egg yolks, mushrooms and mushroom decoction. Po 20 min. remove the lid, pour this mixture over the fish and bake without covering it yet through 30 minutes at temp. 100°C.
5. Serve hot with boiled potatoes.
