Stuffed cabbage, pickle and jelly: Lenten table from boss - video recipes at home
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- Stuffed cabbage, pickle and jelly: Lenten table from Chef
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Meatless dishes of Russian cuisine from Moscow chef Cyril Zebrina.
![Stuffed cabbage, pickle and jelly: Lenten table from boss - video recipes at home](/images/115/115579/e818027e92807877b265ed76ee001731.jpg)
The recipes Chef "Gusyatnikoff" Cyril Zebrina - the author, but inspired by traditional Russian cuisine.
To lean table chef offers restaurant meals that can be prepared at home: mushroom pickle, jellied mushrooms and stuffed savoy cabbage. All these dishes are prepared without meat and butter, but they will delight you with an excellent full-bodied taste.
Stuffed savoy cabbage
Ingredients:
sheets savoy cabbage count cabbage
800g Japanese sushi rice boiled, seasoned
200 g of fresh peppers skinless
50 g of celery stalk
250 g of zucchini
250 g of eggplant, skinless
100 g of Chinese cabbage
100 g of onion browned in oil
5 grams of garlic paste
15 g of tomato paste browned
How to prepare:
- All the vegetables are finely chopped. Fry, but not until it is ready. Connect with rice. Cool. Zashparennye wrapped in the leaves of savoy cabbage, make a round shape.
- Lay stuffed in a saucepan seam down, add water, salt, bay leaf, olive oil, pepper, spices any taste - and stew covered for 5-7 minutes. Set aside for another 10-15 minutes off the fire.
Mushroom rossolnik
Ingredients:
400 g basis for rassolnik
40 g of boiled barley, or buckwheat
40 g of boiled potatoes
40 g of cherry tomatoes skinless
2 g of chopped herbs
50 g of soy cream
The basis for rassolnik:
to 10 servings of
2500 ml vegetable broth
85 g of onions
85 g carrots browned
35 celery stalk
350 g of pickles
350 g of cucumber brine
450 grams of mushroom broth
180 g of roasted honey agaric
20 g of lemon juice
50g sugar
8 g of garlic paste
salt
white ground pepper
bay leaf, coriander, cloves, to taste
How to prepare:
Make customary for each family manner broth replacing the water.
Glacial mushrooms
Jellied mushrooms - it's mushrooms, drenched in vegetable broth and served with vegetables and pickles.
Ingredients:
180 grams of mushroom broth 400 g of honey agaric tinned
400 grams of mushroom broth
25 g of gelatin
5 g of the chopped greens
salt, ground black pepper
For the garnish:
20 g of cherry tomatoes preserved
15 g of canned patissons
10 g gherkins
20g of salad mix
10 g of cabbage refueling
10 g of fresh horseradish
5 g drunken cranberries
50 g of onions, fried in vegetable oil
How to prepare:
- Prepare the filling. This will require a strong mushroom broth, salt, dill, gelatin. Broth with allspice and salt boil, bring to a taste of lemon juice, add black pepper.
- Cool to 40 ° C. Enter gelatin. In the form put ottsezhenny marinated mushrooms. Pour the liquid. Chill until ready.