Chinese New Year 2021


1) Green borscht

● pork with bone 500 g
● carrots 1 pc.
● onion 1 pc.
● potatoes 4 pcs.
● boiled eggs 3 pcs.
● sorrel 200 g
● spinach 200 g
● dill and parsley
● Allspice Peas
● ground black pepper
● salt

Pour the meat with 3 liters of water, bring to a boil over high heat. When the water boils, reduce the heat, remove the foam, add the cleaned onion, carrot, allspice, salt and cook for about 1 hour, removing the foam. Remove the onion and carrot from the broth. Throw out the onion, set aside the carrot. Meat can also be removed and kept covered in a warm place. Add boiling water to the pan to about 3 liters.
Cut the peeled potatoes into large strips and add to the broth. Boil for 10 minutes. Rub carrots on a fine grater and add to the pan. Pepper. Rinse thoroughly with spinach and sorrel.

Cut the spinach into short strips, add to the pan. Boil for 5 minutes. Cut the slicer in the same way as spinach, add to borsch, let boil and immediately remove from the heat so that the sorrel will not boil soft. Let it brew for about 15 minutes. Finely chopped parsley and dill can be added together with sorrel or straight into the plates. Cut some of the eggs into cubes, and some into circles. Spread the borschh on plates, add to each piece of meat, an egg circle and sprinkle with the sliced ​​egg. Optionally, you can add sour cream.

2) Lean borscht

● potatoes 4 pcs.
● cabbage 300 g
● dill, parsley to taste
● vegetable oil to taste
● salt, pepper, sugar to taste
● garlic 1 clove
● water 3 l
● Fry beet 2 pcs.
● Carrots for frying 1 pc.
● Fry Bow 1 pc.
● tomato paste or ripe tomatoes for frying to taste

Wash the potatoes, chop. Cabbage chop, beets cut into strips or grate on a coarse grater. Chop onions and carrots finely. Remove seeds from bell pepper, wash and cut into strips or cubes. Cut the greens. Make a frying of beets, onions and carrots, fry in sunflower oil, with constant stirring. In a saucepan, boil water, salt and put chopped potatoes.

After 10 minutes, put the chopped cabbage and cook for about 5 minutes. Put the frying in the soup and cook for a few more minutes. Add pepper, herbs and garlic to taste. After cooking, cover the borsch with a lid and let it sit for a while.

3) Soup Kharcho

● beef 500g
● 1/2 cup rice
● onion 1 pc.
● garlic 1-2 cloves
● tomato paste 1 tbsp.
● adjika 2 tbsp.
● dried herbs 1 tsp.
● salt 1 tsp.
● ground pepper to taste
● fresh herbs to taste

Wash the beef and cut into small pieces. Pour cold water and put on fire. Bring to a boil, reduce heat, salt and cook for about an hour, periodically removing the foam. Peel the potatoes and cut into small cubes. Garlic skip through a press or grate on a fine grater. Peel and chop the onion.

Heat the frying pan with vegetable oil and simmer the onions until soft. Add garlic, tomato paste, spices and adjika. Wash rice and add along with the potatoes to the meat. Add onion with tomato paste and bring to readiness. Finely chop greens. Turn off the fire and let it brew for half an hour, then serve to the table, sprinkled with herbs.

4) Pickle

● beef brisket 500 g
● onion 1 pc.
● carrots 1 pc.
● pickles 2 pcs.
● pearl barley 100 g
● potatoes 2 pcs.
● cucumber pickle 3 multi-glasses
● vegetable oil 1 tbsp. l
● bay leaf 2 pcs.
● dried herbs to taste
● celery to taste
● black and red pepper to taste
● salt to taste

1. Grate the carrots, finely chop the onion.
2. Cut cucumbers and potatoes into cubes.
3. Pour vegetable oil into the bowl of the multicooker, put onions and carrots and lightly fry in the Toasting program. Put in a separate dish.
4. Cut the meat into portions, put in a bowl, pour 1.5 liters of water and turn on the β€œSoup” program for 2 hours. When boils, remove the foam and put the washed pearl barley.
5. An hour later put the roasted vegetables, potatoes, pour cucumber pickle, add spices. Continue cooking until the end of the program.
6. When serving, sprinkle with finely chopped parsley, serve with sour cream.

5) Mushroom hodgepodge

● white mushrooms 320 g
● onions 1 pc.
● salted cucumbers 120 g
● capers 1 tbsp.
● olives 8 pcs.
● tomato puree 100 g
● vegetable oil 2 tbsp.
● lemon juice to taste
● salt, pepper to taste
● 1-2 bay leaves
● sour cream for serving

1. Clean, wash and boil mushrooms until ready in salted water. Then pour the broth into another pan and dice the mushrooms.
2. Peel onions, finely chop and fry in vegetable oil until golden brown. Then add tomato paste and fry for a few more seconds.
3. Mushroom broth bring to a boil. Add onion with tomato paste, shredded pickles and cook for 10-15 minutes. Add mushrooms, black pepper, bay leaf. Salt and boil.
4. Add olives, capers and cook for another 5 minutes. Serve a hodgepodge with sour cream and lemon juice.

6) Mushroom Soup

● champignons 15-20 pcs.
● carrots 1pcs.
● onions 2 pcs.
● potatoes 2-3 pieces
● water 2.5 l
● sour cream 250 g
● salt to taste

The washed and cleaned champignons should be cooked for about an hour. While the broth is boiling, prepare the dressing. Chop the onions, grate carrots and fry them in a pan well heated with sunflower oil. Then remove the mushrooms from the pan, chop them finely, and lightly fry them along with the dressing, send them to the soup. For those who are worried about calories, mushrooms can not be fried. Salt, put in a saucepan finely chopped potatoes and cook until potatoes are ready.
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