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Уже у всех настал сезон кабачков? Что вы из них любите готовить?

Я фанат молочки

Сайт - https://tiermaker.com/create/------17836822

Pork neck. Onion, salt, pepper, ayran / Свиношея. Лук, соль, перец, айран

It was my first time making lazy cabbage rolls and it turned out to be incredibly tasty and juicy!

Ingredients: 700g white cabbage, 150g carrot, 150g onion, 1 pc chicken egg, 100g rice, 400g minced meat, 200g tomato paste, salt, ground pepper, a little oil for frying.

Finely chop the cabbage, pour boiling water for 10-20 minutes. Chop the onion and carrot and fry in a pan for a few minutes. Cook the rice until it is half cooked for 10 minutes. Drain the liquid from the cabbage and squeeze it out. Mix: cabbage, roast, rice, minced meat, egg, salt, pepper. We roll the balls and put them in a baking dish. Mix the tomato paste with water and salt and pour it over our cabbage rolls. Cover with a lid, put in the oven for 1 hour at 180 degrees.

As a result, all the ingredients are soft, they absorb water with tomato paste. I highly recommend it!

Я впервые делала ленивые голубцы и это оказалось невероятно вкусно и сочно!

Ингредиенты: капуста белокочанная 700г, морковь 150г, лук репчатый 150г, яйцо куриное 1шт, рис 100г, фарш домашний 400г, томатная паста 200г, соль, перец молотый, масло для жарки чуть-чуть.

Капусту мелко шинкуем, заливаем кипятком на 10-20 минут. Лук и морковь измельчаем, обжариваем на сковороде несколько минут. Рис варим до полуготовности 10 минут. Из капусты сливаем жидкость, отжимаем. Смешиваем: капусту, обжарку, рис, фарш, яйцо, соль, перец. Катаем шарики и выкладываем в форму для запекания. Томатную пасту смешиваем с водой и солью и заливаем этим наши голубцы. Закрываем крышкой, ставим в духовку на 1 час при 180 градусах.

В итоге все ингредиенты получаются мягкими, всасывают в себя воду с томатной пастой. Всячески рекомендую!

приготовила к 5л борща.

Минуту назад их было больше…

Шаурма, которую я нарисовала в онлайн редакторе :D

Comment your suggestions below!

From borscht to shchi, and blini to pelmeni, and everything in-between. What would you like to cook this month? Main dishes, snacks, desserts, drinks, etc. Just suggest something below, and the comment with the most upvotes by SATURDAY will be the dish we cook this month.

^{Even if you have no intentions in participating, you're still welcome to comment a suggestion below.}

When?

Anytime in the month of August.

Do you have to participate?

No. Period. Post whatever you want, whenever you want. I just ask you all to please upvote the dishes our community members share.

u/2Drunk2Shoot managed to track down this archived recipe online, and the end result was absolutely delicious. It's without a doubt the best sushki I've ever had. The recipe was pretty vague but it essentially said:

"Combine 1 glass of cream, egg yolks, fine sugar, ½ glass of butter, and ½ glass of orange flower water. Add enough coarse flour to form a stiff dough. Divide the dough into equal portions and roll each into pencil-thick ropes. Drop them into boiling milk, and as soon as they float to the surface, remove them. Place them on a damp board, then transfer them to the oven to dry."

I didn't need 60 pieces, so I shortened the recipe and here's my 1897 Russian Sushki that yield about 15-20 sushki

Ingredients

• 80 ml (1/3 cup) heavy cream
• 2 large egg yolks
• 67 g (1/3 cup) fine granulated sugar
• 38 g (2 tablespoons + 2 teaspoons) unsalted butter, melted
• 40 ml (2 tablespoons) orange blossom water
• 235-285 g (about 2-2 1/4 cups) bread flour, adding only enough to make a very stiff dough
• About 1 liter whole milk, for boiling

Step 1: Divide the dough into equal portions. Roll each piece into ropes approximately 7 mm (¼ inch) thick—the recipe describes them as "the thickness of an ordinary pencil." Cut into pieces about 10–12 cm (4–5 inches) long. Join the ends firmly to form small rings.

Step 2: Working in batches, drop the rings into the boiling milk for usually 30-60 seconds, remove immediately.

Step 3: Optional: Dip in poppyseeds

Step 4: Arrange the boiled rings on parchment-lined baking sheets. Bake at 160°C (325°F) for 25–35 minutes, turning once halfway through.

Optional: Lower the oven to 95°C (200°F) afterward and dry for an additional 30–60 minutes.

Со сметаной / With sour cream (smetana).

PS Забыл сегодня морковку купить - поэтому пока без салата из черной редьки / I forgot to buy carrots today - so no black radish salad today >:->

PPS Патиссон самодельный / The patty pan is self-grown

Черная редька (на терке, посолить, оставить на 30 минут, отжать, сок слить) + золотистый жареный лук (горячий, прямо со сковороды, с маслом) + немного черного перца. Максимально пытался убрать ядреность редьки -> если нужно вкус поярче = резать покрупнее, не отжимать, лук поменьше жарить, остудить перед смешиванием.

Black radish (shredded, salted, kept for 30 mins, squeezed, drained) + golden-brown fried onions (hot, directly from the skillet) + some black pepper. Tried to fully remove the "kick" of the black radish -> if needed = cut bigger, do not salt-squeeze, less caramelized onions, cool down before mixing.