In many families, grandmother’s recipes are carefully collected, stored and inherited. The dishes prepared according to them, as a rule, are tasty, nutritious and healthy, as they have been tested for centuries.
Pick your recipe
You will need
- For the gourd:
- - 1 cup of millet;
- - 2 glasses of water;
- - ½ cup cream;
- - 2 glasses of milk;
- - 1 cup pumpkin puree;
- - 1 egg;
- - 3 tbsp. l butter;
- - salt.
- For ear veal:
- - 600 g of veal tenderloin;
- - 1-2 bulbs;
- - 400 g of potatoes;
- - 1-2 carrots;
- - 180 g turnip;
- - 40 g rye crackers;
- - 220 g sour cream;
- - 3-4 cloves of garlic;
- - 2 bay leaves;
- - 10 peas of allspice;
- - 400 ml of broth;
- - 100 g butter;
- - salt.
- For mead:
- - 800 g of honey;
- - 200 g of raisins;
- - 5 lemons;
- - 1 tsp yeast
- - 3 tbsp. l flour;
- - 10 liters of water.
Instruction manual
1
Gourd
Hard-boiled egg, cool, peel and chop finely. Sort out millet, rinse several times in hot boiled water until it becomes clear. Then put the groats in the pan, pour boiling water, salt and put on a strong fire. Stirring and removing the resulting foam, evaporate all the water until millet is boiled. Then pour in hot milk, reduce heat to medium and bring to a boil again, then reduce heat again. Cook millet in milk until the porridge thickens. Then add the pumpkin puree, chopped egg and half a serving of butter. Stir, transfer to a ceramic pot, oiled, and bring the pumpkin to readiness in the oven at 220 ° C for 15 minutes. Season the finished porridge with the remaining butter and serve with cream.
2
Veal Ear
Wash the meat, dry and cut into pieces of about 30-40 grams. Cover with foil and beat off with a wooden hammer. Then salt, lay in a bowl and insist for about half an hour. Peel onions, cut into strips, and fry in butter. Pour melted butter into the refractory pots, put bay leaf and allspice in a pot, then veal. Sprinkle with fried onions and grated rye crackers on top. Thoroughly wash the potatoes, carrots and turnips, peel, cut into slices and put in pots on top of onions and crackers. Fill the ear with broth, season with salt, cover and place in the oven preheated to 180 ° C. Simmer for about an hour. Before cooking, add sour cream mixed with mashed garlic to the pots. Serve the ear in portioned pots or on plates with fresh cucumbers, tomatoes and green salad.
3
Mead
Wash the lemons, dry, cut into circles and remove the seeds. Combine with washed raisins and honey and pour hot boiled water. Mix everything very carefully until the honey is completely dissolved. When the mixture cools slightly, add dry yeast mixed with flour and leave at room temperature for a day. Then strain the resulting infusion through a sieve, bottle, tightly close and place in a cold place. After 10 days, the mead will be ready for use.
note
Instead of veal or beef, lamb can be used to prepare the ear.
Useful advice
In the traditional dish of Russian cuisine, gourd is allowed to replace millet with rice. Also, if desired, raisins can be added to this porridge, which should be pre-soaked in some sour-milk product (preferably kefir). Raisins are added to porridge at the same time as pumpkin.