Buckwheat porridge with butter.

1 cup of buckwheat, 1.5 cups of water (for crumbly porridge) or 3 cups of water (for viscous porridge), 1 tbsp. a spoonful of butter or margarine, salt.

Put a tablespoon of oil in salted boiling water, add buckwheat and, stirring, cook for 20 minutes until thickened.. Cover the pot with porridge tightly with a lid and place in the oven to cook.. So that the porridge does not burn, the pan can be placed on a baking sheet with water..

Buckwheat porridge prepared in this way is dry, crumbly. To prepare a viscous porridge for 1 cup of cereal, take 3 cups of water or 2 cups of water and 1 cup of milk.

Buckwheat porridge is served hot or cold. Porridge is poured with melted butter or sprinkled with sugar. Milk is served in a glass separately.

Buckwheat porridge cutlets.

1 cup buckwheat, 200 g cottage cheese, 1-2 eggs, 1 hour. a spoonful of sugar, 0.5 cups of crackers, salt, 2 tbsp. tablespoons of butter or lard.

Pour the cereal into salted boiling water and, stirring, cook for 30 minutes until thickened.. Then let the porridge cool down.. Add sugar, beaten egg, boiled cereals to well-ground cottage cheese. mix well and cut round cutlets. Roll in breadcrumbs and fry in fat on both sides.

Sour cream served with cutlets.

oatmeal porridge.

1 cup oatmeal, 3 cups milk, salt, 1 tbsp. a spoonful of oil, 0.5 tbsp. spoons of sugar.

Pour crushed oatmeal into boiling milk, add salt and cook, stirring, until softened.. Add sugar, butter, put in the oven for a few minutes.

Drizzle porridge with oil and serve.

Oatmeal porridge "

1 cup oatmeal, 3 cups milk, 1 tbsp. a spoonful of oil, salt.

Pour oatmeal into boiling milk and, stirring, cook until thickened, then add salt and butter.

Porridge from barley groats.

1 cup barley groats, 2.5 cups water, 1 tbsp. a spoonful of oil, salt.

Pour the washed cereal into salted boiling water, put the oil and cook, stirring until thickened.. Then put in the oven for half an hour.

Cooked crumbly porridge is served as a side dish for meat dishes and separately, as well as with melted butter or milk..

Viscous porridge is usually boiled in milk. For 1 cup of cereal, take 4 cups of milk or 2 cups of milk and 2 cups of water. Barley groats are boiled in water, and then, when the porridge begins to thicken, pour in milk, add oil and cook again until thickened..

Barley porridge can be used to make various casseroles.

Barley casserole with cottage cheese.

1 glass of barley groats, 2.5 glasses of water, 2-4 eggs, 0.5 kg of cottage cheese, 1 tbsp. tablespoons of oil, 0.5 cups of sour cream, salt, 0.5 tbsp. spoons of sugar.

Cook crumbly porridge. Grind cottage cheese, add eggs, salt, sugar, grind again, mix with porridge, put in a glass dish for casseroles and bake in the oven.

Serve with sour cream.

Millet casserole with apples and plums.

1 cup millet, 1.5 cups water, 1.5 cups milk, salt, 1 tbsp. a spoonful of sugar, 2 eggs, 1 tbsp. a spoonful of sour cream, butter.

For the filling: 4 apples or 2 cups plums, 1 tbsp. a spoonful of oil, 2 tbsp. spoons of sugar, cinnamon.

Cool the boiled viscous millet porridge, add eggs mashed with sugar and mix.

Peel fresh apples or plums. To make plums easier to clean, they should be immersed in boiling water for a few seconds.. Remove core from apples, pits from plums. Put the crushed fruits in a saucepan, add butter, sugar, cinnamon and simmer, stirring, so that they cook a little.

In the prepared water for the casserole, put a row of porridge, then a row of fruits, etc.. The top layer should be from porridge. Top with mashed egg with sour cream, drizzle with melted butter and bake in the oven.

Millet cutlets with carrots.

1 cup millet, 2 cups water, 2 tbsp. tablespoons of butter or margarine, 1 egg, 3 carrots, 0.5 cups of crackers, 0.5 cups of sour cream.

Peeled and boiled or cut into small pieces and stewed with fat in a small amount of water, rub the carrots through a sieve.

Cook porridge from millet and put it in the oven to cook. Then let it cool, add grated carrots, an egg, mix, cut cutlets, roll in breadcrumbs and fry in well-heated fat.

Sour cream served with cutlets.

Semolina pies.

0.5 cups of semolina, 1.5 cups of milk, 0.5 tbsp. a spoonful of sugar, crackers, 1 tbsp. a spoonful of butter or margarine, salt, 1 egg for lubrication.

Put thick semolina porridge on a shallow plate with a layer 1 cm thick. Cut the cooled porridge into quadrangular pieces, moisten them with a beaten egg, roll in breadcrumbs, fry in a pan with well-heated butter or margarine and serve with sour cream.

Barley porridge.

1 cup coarse pearl barley, 2 cups water, 1 tbsp. a spoonful of oil, salt.

Pour the cereal into boiling salted water and, stirring, cook until thickened.. Then put in the oven for an hour and a half.

Serve with butter or fried bacon with onions, adding a little sour cream.

Vareniki with potatoes.

2 cups wheat flour, 0.5 cup water, 2 eggs, 0.5 hour. spoons of salt, 1 tbsp. tablespoons of vegetable oil.

For minced meat: 10 potatoes, 4 onions, 4 tbsp. tablespoons of vegetable oil, 0.5 tablespoons of salt, ground black pepper, herbs for dressing to taste.

For boiling dumplings: 3 liters of water, 3 hours. spoons of salt.

Sift the flour on a board, make a well in the center, pour in the eggs, salted cold water and mix well.. Then, adding flour, knead well from the edges to the center into a rather steep dough and stand for 35 minutes.

Roll out the resulting dough into a layer up to 2 mm thick, cut into a layer with a glass and grease their edges with a beaten egg..

Peel, wash, finely chop the onion, put in a frying pan with hot oil and, stirring, saute until golden brown..

Wash the potatoes, peel, cut, put in a saucepan, pour boiling water, salt and cook at a low boil until cooked (30 min). Then drain the water, beat the potatoes well with a potato masher, put half the browned onion, ground black pepper, a little hot milk, raw eggs and beat again with a potato masher.

Put minced meat on the circles of dough, connect the edges, pinching them, giving the shape of a triangle or a month, and put them on a clean towel.

Put prepared dumplings into a pot of boiling salted water and cook until they float to the top (10 minutes). Then take them out with a slotted spoon, let the water drain, transfer to a bowl, pour over the overcooked rice with vegetable oil onion, shaking, mix and leave in a warm dream.

When serving, put dumplings on plates, sprinkle with browned onions; finely chopped dill and parsley (optional).

Vareniki with stewed cabbage.

2 cups flour, 0.5 cups water, 0.5 tsp. spoons, 1 tbsp. a spoonful of vegetable oil.

For sauteing: 6 onions, 3 tbsp. tablespoons of vegetable oil.

For minced meat: 2 cups cabbage, salt, spices, herbs to taste.

For cooking dumplings: 3 l. water, 3 hours. spoons of salt.

Peel the onion, wash, cut into half rings, put in a frying pan with well-heated oil and stirring, saute until golden brown.

Rinse sauerkraut well, squeeze out excess liquid. After that, put in a frying pan, pour in vegetable oil, put on moderate heat, cover and, stirring occasionally, simmer for 40 minutes. Then add half the browned onion, salt, ground pepper, finely chopped dill and parsley and mix.

Prepare the dough for dumplings: as mentioned above. Roll it out to 2 mm thick, cut into 6x6 cm squares, put portions of chilled minced cabbage on them, connect the tap, giving them the shape of a triangle with tucks.

Put dumplings into a pot of boiling water and cook until they float (7-10 minutes). After that, remove with a slotted spoon, let the water drain, transfer to a bowl, pour over with vegetable oil, sprinkle with the second half of the browned onion, mix by shaking and keep in a warm place.

Served hot.

Vareniki with cherries.

Prepare dough as above..

For minced meat: 400 g cherries, 0.75 tbsp. spoons of sugar, fruit syrup for dressing.

For boiling dumplings: 3 liters of water, 3 hours. spoons of salt.

Wash the cherries, remove the stalks and damaged berries, remove the seeds. Sprinkle the berries with sugar and stand for 75 minutes to allow the juice to drain.

Add sugar to the resulting juice and boil the syrup for dumplings.

Roll out the dough for dumplings and cut into 6x6 cm squares.. Put 4-5 cherries on the prepared pieces of dough, fold in half, connect the edges, giving them the shape of triangles, and put on a clean towel.

Put dumplings into a pot of boiling water and cook until they float to the top (7-10 minutes). After that, remove the dumplings with a slotted spoon, let the water drain, put them on a board to dry, then on a dish and sprinkle with sugar.

Drizzle with syrup when serving. Serve cold.

Vareniki with meat.

Prepare dough as above..

For minced meat: 250 g of boiled meat (the broth can be used for cooking the first course), salt and spices to taste.

For sauteing: 2 onions, 1 tbsp. a spoonful of fat.

For boiling dumplings: 3 liters of water, 3 hours. spoons of salt.

Peel, wash, finely chop the onion, put in a frying pan with heated fat and, stirring, saute until golden brown..

Cut the boiled meat into pieces and, together with the browned onions, pass through a meat grinder, add salt, pepper, eggs. Mix the resulting mass well..

Prepare the dough for dumplings, cut it, put the minced meat on the pieces of dough, connect the edges, giving the shape of triangles.

Dip the dumplings in a saucepan with salted boiling water and cook until they float to the top, transfer to a bowl, pour over the warmed butter and mix, shaking slightly.

When serving, sprinkle with finely chopped dill or parsley.

stuffed buns.

6 round buns, 2 cups milk, 1 egg, 2 tbsp. spoons of grated cheese, 1 cup sour cream, 2 tbsp. tablespoons butter, chopped herbs, salt, pepper.

Cut off the tops of the buns, remove the crumb and soak in a glass of milk. Beat an egg into it and grind with chopped herbs, pepper and grated cheese. Soak the buns and cut tops in milk, fill them with the prepared mixture, put them in an earthenware dish or in a heat-resistant glass dish, add a spoonful of butter and put in the oven. When the buns are browned, pour the rest of the milk mixed with a glass of sour cream into the dish, let it boil and serve in the same bowl.

Dough fritters.

1 egg, 3 tbsp. tablespoons of flour, 0.5 cups of milk, salt, 2 tbsp. spoons of lard.

Thoroughly mix the egg with three full tablespoons of flour in a bowl, spread with milk and cook the dough thicker than for pancakes. salt. Heat lard or butter mixed with a small amount of vegetable oil in a pan.. When the fat is hot, put a few tablespoons of dough in the form of meatballs into it and fry on both sides. Serve with vegetables drizzled with melted butter.

Pancakes with apples.

1 cup milk, 1 cup flour, 4 eggs, 4 tbsp. spoons of sugar, 4 apples, 8 tbsp. spoons of vegetable oil for frying, salt, cinnamon, powdered sugar.

Grind the yolks with sugar, dilute with milk, add flour, stir. Peel the apples, put them on a coarse grater. Whisk the egg whites into foam and, together with the apples, put in shhh, mixing gently. Fry small pancakes in well-heated fat. Sprinkle with powdered sugar mixed with cinnamon. Serve immediately.

Pancakes with cabbage.

1 cup flour, 2 eggs, 1 cup milk, salt, 2 tsp. spoons of caxapa, 2 hours. tablespoons of vegetable oil, 1 tbsp. a spoonful of vegetable oil for greasing the pan, 400 g cabbage, sour cream.

Put flour in a bowl, make a depression in the middle, beat eggs into it, salt, add sugar, pour milk. Beat well with a fork so that there are no lumps, add oil and continue to stir. The dough should not be thicker than liquid sour cream.

Finely chop a small cabbage (it is better to grate on a coarse grater), mix with the dough. Bake like ordinary pancakes in a frying pan with a little oil, browning on both sides. Baked pancakes need to be kept warm until the rest are ready..

Serve hot, stacked. Separately serve sour cream.

Dumplings with squid.

500 g squid, 300 g wheat flour, 1 egg 0.5 cup water, 1 onion, 3 hours. tablespoons of vegetable oil, pepper, salt to taste.

Peel, wash, cut the squids into pieces and pass through a meat grinder together with onions. Add egg, vegetable oil, pepper, salt and mix well.

Separately prepare the dough. Make a recess in the sifted flour, pour in the steep dough, roll it out in a thin layer, cut out circles from it with a notch or a glass and put small balls of cooked minced meat into each of them.. Pinch the edges of the dough circles. Cooked dumplings in boiling salted water.

Drizzle the dumplings with melted butter before serving..

Dalasyuk R. , Kampat L. , Shevchuk T.

medbe. en.