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Pate vologda
1 serving
Scald half a glass of rice with boiling water. Boil 500 g of borovik mushrooms in salted water (autumn mushrooms, strong). Fry two medium heads of bulb onions until crunch. Mix everything with black ground pepper and salt. Make fresh dough from flour, eggs, sour cream, finely roll and cover dishes with thick walls, greased with vegetable oil. Fill the mold with filling, pour thick brewed tea (strained through a strainer). Put in the oven for 30 - 40 minutes
Scald half a glass of rice with boiling water. Boil 500 g of borovik mushrooms in salted water (autumn mushrooms, strong). Fry two medium heads of bulb onions until crunch. Mix everything with black ground pepper and salt. Make fresh dough from flour, eggs, sour cream, finely roll and cover dishes with thick walls, greased with vegetable oil. Fill the mold with filling, pour thick brewed tea (strained through a strainer). Put in the oven for 30 - 40 minutes
rice - 0.5 cups, hogs - 500 g, or fresh white mushrooms - 500 g, onions - 2 pcs., ground black pepper to taste, salt to taste, flour to taste, eggs to taste, sour cream to taste, vegetable oil to taste, tea to taste
