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Cuisine: potatoes

Pickle soup (Rozsolnyk)

Meat
Soups

Ukrainian

Pickle soup (Rozsolnyk) is a delicious Ukrainian soup that has its own characteristics: Interesting Facts: 1. This soup originated in Ukraine and belongs to the dishes of Ukrainian cuisine. 2....

Solyanka

Meat
Soups

European

1. Variety of ingredients: pickle is a dish that can be varied. Add to it the meat or sausage that you like, and experiment with vegetables to give the dish...

Potato dumplings with mushrooms

Main Dishes

Ukrainian

Corn flour can be used instead of wheat flour.

Lean solyanka

Soups

European

Replacements: I often use coconut oil instead of vegetable oil. You can take pickled cucumbers instead of salted ones. I use rice, but in the original recipe – pearl barley.

Vegan kharcho

Soups

Georgian

The ingredients are calculated for 2 liters of water. Choose the spices to your taste, I take ‘Spices for barbecue’.

Vegan borscht with beans

Soups

Ukrainian

Vegan okroshka

Soups

European

The ingredients are calculated for a 5-liter pot. Choose greens at your discretion: lettuce, dill, cilantro, green onions, parsley, spinach.

Vegan mimosa salad

Salads

European

A delicious version of mimosa for vegans. You can buy vegan mayonnaise, or you can choose one of the options on our website.

Vegan Olivier salad

Salads

Ukrainian

A simple and hearty version of olivier for vegans. Cucumbers can be taken both fresh and salted. If desired, you can also add an apple.

Ryoshti with bacon and onions

Snacks

European

In Switzerland, there are two types of ryoshti: raw potatoes and boiled potatoes. Each option is good in its own way. In addition to potatoes, onion and bacon are often...

Previous Entries

246

Dish Magazine

Quick recipes for every day

Dish Magazine is in Washington, United States.

2 months ago

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

More recipes you can find #food #meala#mealprepm#dinnerd#recipe##georgianfoodn#dumplings #georgianfood #dumplings ... See MoreSee Less

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

More recipes you can find here: dishmagazine.com

#food #meal #mealprep #dinner #recipe #georgianfood #dumplings

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