Chic shulyum
It is customary to cook shulyum over a fire, then it is especially fragrant. But at home you can cook no less delicious Cossack soup. The composition is very simple: vegetables, meat, water and spices. Look!
Ingredients:
Beef — 600 Gram,
Potatoes — 3 Pieces,
Eggplant — 1 Piece,
Bulgarian pepper — 1 Piece,
Zucchini— 0.5 Pieces,
Tomato — 1 Piece,
Onion — 1 Piece,
Parsley — 1 Beam,
Ground red pepper — To taste,
Ground black pepper — To taste,
Bay leaf — 1 Piece,
Garlic — 2 Cloves,
Salt — To taste,
Hops-suneli — 0.5 teaspoons,
Entire family put this song on to annoy mom
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The Best Pork Ribs They Don't Tell You About | Rustic Cauldron Recipe
Your mouth will be watering after you watch this recipe. Pork Ribs like you haven't seen before - jooooocy and delish. Follow us for this kazan/cauldron old school recipe that is sure to impress any guest you have, no matter the weather.
Link to get your own bada$$ cauldron:
Ingredients (for 1.5kg of ribs):
Pork (ribs) 1.5 kilograms
3 Carrots
5-6 Tomatoes 5-6
3-4 Onions
3 Bulgarian peppers (red, yellow or green)
10-12 Potatoes of choice
Bunch of dill
Meat spice mix 2 tablespoons (cumin, paprika, chili powder, salt, dried basil)
Dried basil 1 teaspoon
Whole black peppercorns to taste
Bay leaves to taste
Salt to taste
Purified water
1 Can tomato paste
1 Container sour cream
Preparation:
1) Prepping the ribs:
Thoroughly rinse the ribs under cold running water. Then, put them on a cutting board, cut them into portions, put them in a bowl, sprinkle with salt and a mixture of spices for meat to taste. After that, carefully mix the ribs with spices and let marinate for approx. 5 minutes.
2) Frying and stewing the ribs:
Bring cauldron up to high temperature and pour a couple of tablespoons of vegetable oil into it.
After 3-4 minutes, put the ribs in the oil and fry them until golden brown, stirring occasionally with a spatula. After the ribs are browned, pour 100 milliliters of purified water into the cauldron, cover it with a lid and simmer the pork for 12-15 minutes, while preparing the vegetables.
3) Prepping the vegetables:
Peel onions, carrots and potatoes. Remove the stalks from the peppers and gut them from the seeds. Wash vegetables together with tomatoes under cold running water, dry them with paper towels then chop. Onions can be chopped into half rings, rings or cubes. Carrots - rings or straws.
Potatoes - slices, cubes or sticks. Bulgarian pepper - straws or rings. Tomatoes - slices, half slices or large cubes, it all depends on your preference. Lay out the prepared vegetables on separate plates, and place the potatoes in a bowl filled with water (this will prevent browning).
4) Cooking:
After 12 - 15 minutes, the water in the cauldron will almost completely evaporate, and the ribs will begin to fry in their own fat. Now, in order not to overcook the pork meat, add chopped onion to it and fry these ingredients for no more than 4 - 5 minutes until the onions are transparent. Afterwards, put bell peppers and carrots in the cauldron, cook them together for another 3-4 minutes, stirring from time to time. Afterwards, add the tomatoes and potatoes. Pour purified water so that it does not reach the top level of the ingredients by a couple of centimeters. Then we season them with dried basil, bay leaves, black peppercorns and, if necessary, add a little more salt with spice mix from earlier. Cover the cauldron with a lid, reduce the temperature to medium and simmer the ribs with the vegetables for 40 - 50 minutes.
After that, remove the cauldron from the fire, put it on a cutting board, previously placed on the countertop, and let the dish rest under the lid for another 10 - 12 minutes. Then, using a slotted spoon, lay out the fragrant food on plates and serve the ribs with vegetables.
5) Serving:
Ribs in a cauldron with vegetables are served hot. Before serving, each serving of this dish can be sprinkled with chopped dill, parsley, cilantro or basil. As an addition to such a hearty meal, you can offer bread and a light salad of fresh vegetables. Delicious, simple and inexpensive!
Bon Appétit ;)
Recipe inspired by:
Koosa Gosht Recipe - Koosa ki Sabzi with Beef
KookingK has an amazing Koosa Gosht Recipe - Koosa ki Sabzi with Beef. It's a very delicious & healthy recipe. You can also make this recipe with chicken.
Ingredients
1/2 Kg Boiled Beef
1/2 Kg Marrow (Koosa)
1 Big Onion
1 Big Tomato
2 tbsp Ginger & Garlic Paste
1 tbsp Red Chili powder
1 tsp Turmeric powder
1 tbsp Coriander powder
1 tsp Salt
Fresh Coriander
2 Green Chilies
1/2 Cup Oil
Written Recipe in English and Urdu
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Русский шашлык | Russian old traditional Shashlik
How to make #RussianShashlikRecipe. #Шашлык BBQ Shashlik, or #shashlyk, is a dish of skewered and grilled cubes of meat, similar to or synonymous with shish kebab. It is known traditionally, by various other names in the Caucasus and Central Asia, and from the 19th century became popular as shashlik across much of the Russian Empire.
The word shashlik or shashlick entered English from the Russian shashlyk, of Turkic origin. In Turkic languages, the word shish means skewer, and shishlik is literally translated as skewerable. The word was coined from the Crimean Tatar: şış ('spit') by the Zaporozhian Cossacks and entered Russian in the 18th century, from there spreading to English and other European languages. Prior to that, the Russian name for meat cooked on a skewer was verchenoye, from vertel, 'spit'. Shashlik did not reach Moscow until the late 19th century.[8] From then on, its popularity spread rapidly; by the 1910s it was a staple in St Petersburg restaurants and by the 1920s it was already a pervasive street food all over urban Russia.
Shashlik was originally made of lamb, but nowadays it is also made of pork, beef, or venison, depending on local preferences and religious observances. The skewers are either threaded with meat only, or with alternating pieces of meat, fat, and vegetables, such as bell pepper, onion, mushroom and tomato. In Iranian cuisine, meat for shashlik (as opposed to other forms of shish kebab) is usually in large chunks, while elsewhere the form of medium-size meat cubes is maintained making it similar to brochette. The meat is marinated overnight in a high-acidity marinade like vinegar, dry wine or sour fruit/vegetable juice with the addition of onions, herbs and spices.
While it is not unusual to see shashlik today listed on the menu of restaurants, it is more commonly sold in many areas in the form of fast food by street vendors who roast the skewers on a mangal over wood, charcoal, or coal. It is also cooked in outdoor environments during social gatherings, similarly to barbecue in English-speaking countries.
How to make none fatty beef soup
Dear friends I am sharing to you this simple tips how to make a none fatty beef soup.
I hope this tips are helpful.