Broth

Table of content:

What to cook from Broth more

Perlotto
2.2k - 45м -
The original dish called Orzotto. Perlotto is a translation of the name of this dish in Russian language. The name comes from a combination of the names of Italian pearl barley (orzo brillato, perlato) and Italian dishes, "risotto", implying a certain way of cooking rice with various additives. In perlotto all done well, as in risotto but instead of rice use pearl barley. I made two options,1-lean 2-cheese
Hot pork "Moravian Sparrow"
2.2k - 100м 6
Dear cooks, I represent on your court is another recipe of traditional Czech cuisine. This is a known Moravian Vrabec, or, to put it more clearly, Sparrow. In my recipe I'll tell you how it is cooked, the Czechs, i.e., with a potato dumpling and spinach sauce, although, of course, is only one of the types of feed, the mass of options. This is a very tasty and satisfying, but knowing that the Russians don't like dumplings, I suggest to adopt at least the recipe for cooking meat, which can apply with the more familiar side dish - mashed potatoes and sauerkraut. Of course, in the Czech Republic now rarely makes the dumplings on their own - they are sold in the stores are ready, but in Russia it is not, therefore, for those who nostalgically vspominayut journey through this country and especially your visit to the Czech masters, post the recipe for the dumplings to cook "Sparrow" in its classic form!
Triangles with meat and potatoes-echpochmak
1.9k - - -
Triangles with meat and potatoes, called echpochmak. In triangles necessarily in the center should be a hole to pour the broth, then the filling turns out juicy.
Libra
1.7k - - -
Libra is the dish number one in the Circassian kitchen, without it can not do any holiday. Try this wonderful, hearty and tasty dish.
The Belarusian Podravka
1.5k - - -
Another experiment with cooking a favorite and recommendable new: Zepter rules. Was pleased with the result.
Soup with sorrel "Velvet"
1.2k - 30м 4
Spring has come. Soon the nettles young hatch, and then the sorrel with spinach arrives. It's time to cook the familiar fresh and light green soup. Didn't expect a simple sorrel soup with only three ingredients can make such elegant, soft velvet, with a light pleasant acidity. Cooked this soup regularly at the cottage last summer before I run out of fresh sorrel, and in the winter cooked spinach with the addition of citric acid or juice. Excellent soup! Everything is simple and fast. Attached!

Show more