On the first
Beef broth can be cooked traditional sorrel soup.
At first we put to cook a broth from a brisket on a stone. On 2-2,5 l of water 400 g of meat will be quite enough. In the process of cooking do not forget to remove the foam. In a skillet, fry the chopped half of a large onion first, then a carrot straw, and run the zazharka into the ready broth, first take out the brisket from there, which we divide later, before spreading it into portions.
From 2 to 4 potatoes (depending on which soup you prefer - thicker or vice versa), cut into cubes and also send to the broth. In a separate saucepan, we add sorrel (200–300 g) from 1–2 tbsp. with spoons of butter, and 15–20 minutes after the potatoes are started, add to the soup. Bring to a boil, salt, pepper and remove from heat.
Serving food to the table, in a plate, except for meat, put a quarter of boiled eggs and a spoonful of sour cream. Hearty food is obtained.
On the second
Frikando from veal. To prepare the dish, it is advisable to take a rump, that is, meat from the top of the back of the thigh. Suppose we have 400 grams of meat. Salt, put it in a saucepan, add some water or broth to the bottom, add suitable roots (parsley, parsnip, etc.), bring to a boil and transfer to the oven. From time to time (2–3 times), we pour the veal with the juice appearing in the process until golden brown crust is formed.
Sorrel (200−300 g) start up with 1 tbsp. spoon of oil under the closed lid. After 5 minutes, carefully pour 0.5 tbsp. spoon flour, stir, add 2−3 tbsp. spoons of sour cream, bring to a boil, pour in the juice of veal, sprinkle with a pinch of grated nutmeg. Salt and pepper to taste. If desired, add shaken up raw egg yolk.
That's all. We take the meat out of the oven, pour it with the remnants of the juice and serve with oxalic dressing.
Medallions of veal. A kilogram of washed, dried and stripped meat should first be cut into portions, beaten off and, if you want to tinker, tie around with a twine around the perimeter in order to create and maintain a round medal shape. Veal prepared in this way should be fried in a skillet (note: cut across the grain). While veal is fried, prepare the gravy.
Two glasses of shredded sorrel we let in from 1 tbsp. spoon, butter, rub, add 200 grams of natural yogurt (without flavorings), 2 tsp lemon juice, 1 tsp sugar and salt to taste. Mix as soon as boils, immediately remove from heat.
We send the finished gravy to a serving dish, put medallions on it (of course, removing the twine), decorate the dish with greens, olives and lemon wedges. However, garnish diced carrots and strips of fresh sweet pepper are also suitable for decoration.
Scalloped veal. A kilogram of veal, salted, on the one hand we spin together pieces of lard (150 g). The bottom of a stewpan, greased with oil, is lined with a “carpet” of shredded onions (2 heads) and carrots (2 pcs.), Small crates (100 g). On the "carpet" we put the meat with a lined side up and put the dish in the oven. After 10–15 minutes we add a little broth or water and then periodically pour the top of the veal with the resulting juice.
While the meat is cooked, prepare mashed sorrel (700–800 g), pour in 0.5 l of hot milk with flour diluted in it (1–2 tbsp), bring to a boil, add spicy seasonings at its own discretion and turn off the fire. When serving, veal cut into portions, pouring each oxalic puree.
... In general, what recipe suits you best - decide for yourself. I can only wish success in the creative culinary process and recognition from tasters.
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