Hot pork "Moravian Sparrow"
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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!
Ingredients for Hot pork "Moravian Sparrow"
- Onion - 1 piece
- Garlic - 4 dollars.
- Pork - 900 g
- Cumin - 1 tsp.
- Broth - 200 ml
- Black pepper
- Spinach - 400 g
- Garlic - $ 2.
- Sour cream - 200 ml
- Potatoes - 800 g
- Flour - 400 g
- Chicken egg - 2 PCs
- Salt - 1 tsp.
Step by step instruction of cooking Hot pork "Moravian Sparrow"
The recipe is very simple. Large onion chopped fairly coarsely, garlic into small pieces. Fold in a bowl in which to bake the meat.
If there are no vegetable broth, dissolve vegetable cube in a glass of water. Of course, you can use beef broth and just water.
Cut the meat into pieces of about 3X3 cm. Meat lay on the onions and garlic, sprinkle with cumin (I always use crushed), salt and pepper, gently stir. Pour broth. Preheat the oven to 230 degrees and bake the meat for about 20 minutes. Keep the meat on top, not burnt.
After 20 minutes reduce the temperature to 180 degrees, close the form with a lid if it has one, or wrap the top with foil and simmer for approximately 50 minutes until cooked meat. In the process of putting out a couple of times to look under the lid, sprinkle the meat with liquid in which it is extinguished or, if necessary, add water. It turns out the tender meat with a baked crust on top.
For sauce spinach defrosted in the pan, add the pushed through chesnokodavku garlic, salt and pepper to taste. Cook for a few minutes. Add sour cream, stir, boil for another two minutes. The sauce is ready.
I use frozen chopped spinach. If you use leaf spinach, then the sauce will need to punch in a blender until smooth.
Now dumplings. If you decide to prepare it, you need to pre-dump the potatoes in their skins, peel and cool it. The dumplings themselves quietly do at the time, until the meat is stewed in the oven. Potatoes RUB on a small grater. Add the eggs, salt and flour. If there is no flour, you can use regular, in this case, you may need a little more.
Knead the dough, divide it into 4 parts, to make rollers with a diameter of 4-5 cm, their length should not exceed the width of your pan. In a wide saucepan, boil water, add salt and cook dumplings for 15-20 minutes, as soon as they emerge, so ready. Dumplings can be made in the form of balls, it is easier if there is a large wide pan.
Here, sobstvennno, and all. Dumplings cut into plates with a width of about 1-1,5 cm, spread out along the edge of the plate. Add the meat and sauce. Still, I recommend to not be lazy and cook knedliki. You will appreciate when you dip a piece into the sauce and send in your mouth followed by piece of meat. It is very tasty. The cooled dumplings are heated up on a couple sliced.
The dish is hearty and "solid" for complete harmony, I recommend to open a bottle of pre-chilled beer. Believe me, the Czechs know a lot about food!