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Boiled meat
1 serving
beef, lamb, goat or pork are cut into pieces of no more than 2 kg. on the inside of the brisket, film cuts are made along the ribs to facilitate bone removal after cooking. scapula pulp is rolled up with roll and bound with twine. prepared meat is poured with hot water (1-
1. 5 l per 1 kg). for flavouring meat in the process of cooking, aromatic roots and onions are placed, and 15 - 20 minutes before readiness - spices. finished meat is cut across the fibres into 1-2 pieces per portion and stored till tempering in hot broth. boiled meat is served with crumbly porridge, boiled potatoes, mashed potatoes, sprayed vegetables, carrots with green peas in milk sauce, stewed cabbage. rice is recommended to be served to boiled lamb, and stewed cabbage - to pork. at tempering the meat is poured with white sauce, onion sauce, sour cream with horseradish or meat broth and butter. additionally, it is possible to side with cucumbers or tomatoes fresh, salted or pickled
beef, lamb, goat or pork are cut into pieces of no more than 2 kg. on the inside of the brisket, film cuts are made along the ribs to facilitate bone removal after cooking. scapula pulp is rolled up with roll and bound with twine. prepared meat is poured with hot water (1-
1. 5 l per 1 kg). for flavouring meat in the process of cooking, aromatic roots and onions are placed, and 15 - 20 minutes before readiness - spices. finished meat is cut across the fibres into 1-2 pieces per portion and stored till tempering in hot broth. boiled meat is served with crumbly porridge, boiled potatoes, mashed potatoes, sprayed vegetables, carrots with green peas in milk sauce, stewed cabbage. rice is recommended to be served to boiled lamb, and stewed cabbage - to pork. at tempering the meat is poured with white sauce, onion sauce, sour cream with horseradish or meat broth and butter. additionally, it is possible to side with cucumbers or tomatoes fresh, salted or pickled
beef - 125 g, or lamb - 125 g, or goat meat - 125 g, or pork - 125 g, carrots - 3 g, onions - 3 g, parsley greens - 2 g, potatoes - 100 g, vegetables - 100 g, white sauce - 75 g, or onion sauce - 75 g, or sour cream sauce - 75 g, horseradish to taste
