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The villager Moscow thick

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The villager Moscow thick

Interesting, but at the same time, simple dish based on sauerkraut. Recipe taken from the book Zelenko, 1902


Cooking time 90 minutes Number of servings-

Ingredients for The villager Moscow thick




Step-by-step instruction of cooking The villager Moscow thick


Step 1

Source: P. M. Zelenko, 1902
Try to cook as close to the original...


Step 2

The first thing blanchere sauerkraut.
Do so: the cabbage shed in a large sieve. In a saucepan, in which this sieve is immersed, boil the water. As soon as boil - put the sieve with the cabbage and turn off the fire. Stand 3 to 4 minutes. Remove the sieve with the cabbage and place it in a deep plate. Wait until drain and cool. Squeeze hands...


Step 3

"Deep" pan warmed on the fire, and throws it in butter...


Step 4

Put the onion, cut small cubes. Lightly fry the...


Step 5

Add flour, warmed a few minutes added where the 150 ml of broth, mix thoroughly. Proverjaem 10 minutes...


Step 6

Put in pan with cabbage. Allow to warm up for about 10 minutes. Pour 150 ml of broth, stir, reduce the heat, cover with a lid and tormented "softness"...


Step 7

Add the cucumbers, cut in small cube and a dozen and a half of capers. Warmed up for 5 minutes and stir...


Step 8

Add meat "cuts" - that is, meat products, finely sliced. As well as cucumbers - give 5 minutes to "warm up" at the top, and then stir.
Simmer for 20 minutes...25 under cover, and 10 minutes...15 without it, for evaporation of the liquid.
Turn off the heat, drain off excess liquid (if there is), cover with a lid and allow to infuse or 15 minutes..20 (if you like hot appetizer) or leave it to cool down (as if cold.)...


Step 9

It turns out this here is a tasty dish. And although Mr. Zelenko in his book and relates it to the category snacks - for my family it is rather a "second" or "hot" (according to satiety)...


Bon Appetit!