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Honey bags

Honey bags


I portioned the lamb, washed it well and scalded it in a solution with water and vinegar. After it boiled, I drained the meat, washed it and drained it.

I set the borscht pot on the fire with water and the tip of a teaspoon of delicate vegetables. When it started to boil I added the meat. In parallel with these operations, the vegetables were cleaned, washed, chopped. After about 15 minutes of cooking the meat, I added the vegetables (the meat being raw, I risk crumbling). When they were all half cooked, I boiled the borscht. After it boiled well, I added it to the pot. After 10 minutes I put the tomatoes and chopped green onions. At the end I added the noodles, the finely chopped larch and I added more salt.

Have fun and keep up the good work!


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Peasant borscht recipe made from mutton with carrots, bleach, celery, potatoes, broth and canned tomatoes

Sheep meatball borscht

Sheep meatball borscht recipe, prepared with carrots, bleach, celery, broth, tomatoes and eggs


Learn to prepare honey bags with egg and lemon juice.

1 head of honey
3 peeled potatoes
White pepper
60 g of rice
4 carrots
1 diced celery root
2 onions
2 eggs
Second lemon juice
Borsch
broth

How is it prepared?

The lamb's head is washed very well and placed in a large saucepan completely covered with cold water. Add salt and bring to a boil. Take the foam that is collected on top and then cover the pot and let the meat boil for about an hour. After that, add the vegetables, rice and season with pepper and let the soup boil for another 15 minutes. When it is almost ready, add the broth and borscht and bring to a boil.

Meanwhile, prepare a sauce from the two eggs and lemon. Beat the eggs well and then add the lemon juice. Mix well and gradually add the sauce lamb borscht and stir continuously. It is good to have a fairly small fire in this last part of cooking. If you want, you can add tarragon for flavor. It gives it a great taste.

Didn't you know that it can be so easy to cook a delicious meal for the holidays? Here it is. And one honey bags it should not be missing when it comes to the Easter Holidays. So, it will not be missing from your table either. Enjoy a honey bags with egg and lemon juice with your family and loved ones, on the holy day of Easter.


Lamb borscht recipe: ingredients and preparation

Ingredient:

  • 1, 5 kg of lamb - necessarily and bone (lamb ribs are excellent)
  • 2 l of borscht
  • 2 bunches of green onions
  • 1 green loboda link
  • 1 cup of rice
  • 1 carrot
  • 1 parsnip
  • 1 small celery
  • 1 parsley root
  • 1 small larch connection
  • peppercorns
  • 2 bay leaves
  • 1 cup apple cider vinegar

Method of preparation:

The most important step for the success of this lamb borscht is to prepare the meat. Remove excess fat (but not all) and make sure there are no traces of fur on the meat.

The meat, well washed, is put in a pot of cold water, a few peppercorns, 2 bay leaves and a cup of vinegar. Leave on low heat until foam gathers. Sprinkle with a pinch of salt, gather the foam, let it boil for 2-3 minutes, then turn off the heat.


Lamb soup & # 8211 tricks from housewives

  • For lamb soup, choose fresh meat. You recognize her because she's pink. It must not be wet, a sign that it has been frozen and thawed.
  • The lamb must be elastic, a sign that the animal was young.
  • Lamb organs taste even better when you make lamb soup, so you shouldn't be afraid to use them.
3.5 / 5 - 12 Review (s)

We will first prepare the lamb meat, which we will portion into pieces large enough to be eaten once in a portion on a plate.

To eliminate the taste and smell of lamb, we will keep the meat in water with vinegar for about 1 hour.

Meanwhile, prepare a large pot, in which we put 4 liters of water and add the pieces of meat that we drained from the water with vinegar in a strainer and then washed in cold water.

Let the meat boil, gathering the foam gathered on the edge of the pot (about 1 hour).

The vegetables that we cleaned, washed and cut into small cubes (onion, carrot and parsnip) we add in the pot over the meat already penetrated.

Cover the pot with a lid and let the vegetables boil over low heat (about 30 minutes).

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

Heat the borsch separately in a kettle (initially only 1/2 l) and add it to the meat pot.

If you need more borscht (more sour & # 8230 this will be to everyone's taste) we can add more along the way.

In time, while the borscht will boil in two, we will add finely chopped greens (parsley, larch and stevia).

We season it with salt to taste.

Allow the borscht to boil for 2-3 more minutes, then add the beaten egg in a bowl with a little borscht from the pot.

Lamb borscht can be served hot with fresh bread, along with a hot green pepper or vinegar.


5 lamb recipes for the Easter meal

Lamb dishes are not missing from the Easter table. We present you 5 recipes with lamb: lamb liver, lamb borscht with larch, lamb stew, grilled lamb skewers and lamb leg marinated in yogurt.

1. Honey drob

Ingredients: lamb entrails (heart, liver, kidneys), 500 g chicken liver, 4 boiled eggs and 4 raw eggs, 4 bundles of green onions, 3 bundles of parsley, 3 bundles of dill, two slices of bread, a cup of milk, salt, pepper, breadcrumbs, lamb puree. Put in a saucepan, for an hour, the lamb entrails and chicken livers, with cold water. Bring to the boil in salted water and froth from time to time. Put the entrails and slices of bread soaked in milk through the mincer. Mix with chopped greens and raw eggs. Season with salt and pepper to taste. Grease a pan with oil and line it with breadcrumbs, then put the lid with the edges out. Fill the tray halfway with the drob composition, arrange the boiled eggs and pour the rest of the composition on top. Cover with the lid and bake for 40-45 minutes. After it cools, cut the lamb chop into slices.

2. Lamb borscht with larch

Ingredients: 750 g of lamb ribs, 3 carrots, a bunch of green onions, 3 bundles of loboda, 5 tablespoons of rice, 500 ml of borscht, a bunch of larch, salt, pepper, bay leaves. Boil water with bay leaf and spices. Put the lamb ribs in boiling water, separated from each other.

3. LAMB STEW

Ingredients: 500 g of lamb, 3 bundles of green onions, 3 bundles of green garlic, 2-3 cloves of garlic
a bunch of dill, a bunch of parsley, a tablespoon of flour, paprika, fresh mint, broth, salt, pepper.

Wash and clean the lamb, cut it into pieces and put it in hot oil. Pour a cup or two of warm water over it and let it simmer with the lid until the meat penetrates well. Add the onion and garlic over the lamb, let it simmer for another 2-3 minutes and add the broth, paprika, flour dissolved in a little hot sauce and a few mint leaves. Finally, match the salt and pepper stew. Serve the hot lamb stew, with dill and parsley on top.

4. GRILLED HONEY GRILLED

Ingredients: 400 g of lamb tenderloin, two sausages, two tomatoes, 4 medium white onions, a bell pepper, salt, pepper, thyme, oil

Cut the lamb into 3-4 cm thick pieces and the sausages into 5-6 cm pieces. Peel the onions and cut them in half. Cut the tomatoes in four and the bell pepper into suitable pieces. Arrange one or two pieces of each food on each spike. So that the ingredients do not come off the spit, start and finish with onions. Prick the pieces of meat with the tip of a sharp knife, to avoid breaking them when burning.
Catch a sprig of thyme between the pieces of meat. Put the skewers on the grill greased with oil. Turn each skewer to one side every 4 minutes. After taking them out on a plate, season them with salt and pepper.
The lamb skewers are served immediately after they have been taken off the grill, with a garnish of sweet potatoes and some semi-dry red wine.

5. LAMB PULP MARINATED IN YOGHURT

Ingredients: a semi-boned lamb leg, 2 Greek yogurts, 250 g of orange lentils, an onion, a clove of garlic, a tablespoon of coconut cream, a tablespoon of curry powder, cumin seeds, a hot paprika powder , salt pepper.

The night before you make the steak, marinate it. Beat the yogurt and curry powder, then grease the meat on all sides. Wrap it in cling film and refrigerate.

One hour before putting the lamb meat in the oven, take it out of the fridge. Boil the lentils with onion and garlic for about 20 minutes. Then drain everything and mix in a blender. Season with salt, pepper, cumin powder and paprika powder. At the end, incorporate the coconut cream. Keep the lentil puree warm, on a bain-marie, until serving.

Preheat the oven to 180 degrees. Put the leg of lamb in a tray with baking paper. Bake for 20 minutes, turn it over and leave for another 20-25 minutes. Put the pulp on a plate, cut it into slices and serve it next to a bowl of lentil puree.

For extra exoticism, you can add lamb pulp and pomegranate seeds and yogurt cream with greens or cucumbers.

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Green lamb borscht

Although we have about a month until Easter, the housewives talk where they can about the special menu, cake, eggs, Easter, lamb, etc. Lamb borscht is not missing from the table of Christians, some cooking it as usual according to recipes left by parents or grandparents.

In this material, another word was added to the lamb borscht: green, considering that many of the ingredients have this color. Let's find out the recipe.

As ingredients, we discover:

500-600 g of lamb, 14-15 strands of green onions, 7-8 strands of green garlic, 1 bunch of parsley, 1 bunch of dill. 1 bunch of larch, 1 ½ tablespoon rice, 2 tablespoons sour cream, 1 egg, salt, 1 l water, 1 l borscht.

They are missing as you can see from the roots.

Choose the head, the bottom of the legs and a piece, two, of lamb breast. The meat is cleaned of skins and washed well, as is the scalded head. With a knife, remove the skin from the tongue.

Place the meat and head in a pot of boiling water, and when it starts to boil, remove the foam. Onions and garlic are cleaned, washed, finely chopped and added to the boiling soup after foaming.

When the meat is almost cooked, add the chosen and well-washed rice. After a few boils, add the borscht, which has been boiled separately and frothed, and let it boil for another 10-15 minutes, when the soup is ready.

Peel, wash and finely chop the parsley, dill and larch, put in the soup, cover the pot, then pull on the edge of the car, where it is left for 5-10 minutes for the greens to leave their flavor. Drizzle with egg and cream.


5 lamb recipes for the Easter meal

Lamb dishes are not missing from the Easter table. We present you 5 recipes with lamb: lamb liver, lamb borscht with larch, lamb stew, grilled lamb skewers and lamb leg marinated in yogurt.

1. Honey drob

Ingredients: lamb entrails (heart, liver, kidneys), 500 g chicken liver, 4 boiled eggs and 4 raw eggs, 4 bundles of green onions, 3 bundles of parsley, 3 bundles of dill, two slices of bread, a cup of milk, salt, pepper, breadcrumbs, lamb puree. Put in a saucepan, for an hour, the lamb entrails and chicken livers, with cold water. Bring to the boil in salted water and froth from time to time. Put the entrails and slices of bread soaked in milk through the mincer. Mix with chopped greens and raw eggs. Season with salt and pepper to taste. Grease a pan with oil and line it with breadcrumbs, then put the lid with the edges out. Fill the tray halfway with the drob composition, arrange the boiled eggs and pour the rest of the composition on top. Cover with the lid and bake for 40-45 minutes. After it cools, cut the lamb chop into slices.

2. Lamb borscht with larch

Ingredients: 750 g of lamb ribs, 3 carrots, a bunch of green onions, 3 bundles of loboda, 5 tablespoons of rice, 500 ml of borscht, a bunch of larch, salt, pepper, bay leaves. Boil water with bay leaf and spices. Put the lamb ribs in boiling water, separated from each other.

3. LAMB STEW

Ingredients: 500 g of lamb, 3 bundles of green onions, 3 bundles of green garlic, 2-3 cloves of garlic
a bunch of dill, a bunch of parsley, a tablespoon of flour, paprika, fresh mint, broth, salt, pepper.

Wash and clean the lamb, cut it into pieces and put it in hot oil. Pour a cup or two of warm water over it and let it simmer with the lid until the meat penetrates well. Add the onion and garlic over the lamb, let it simmer for another 2-3 minutes and add the broth, paprika, flour dissolved in a little hot sauce and a few mint leaves. Finally, match the salt and pepper stew. Serve the hot lamb stew, with dill and parsley on top.

4. GRILLED HONEY GRINDERS

Ingredients: 400 g of lamb tenderloin, two sausages, two tomatoes, 4 medium white onions, a bell pepper, salt, pepper, thyme, oil

Cut the lamb into 3-4 cm thick pieces and the sausages into 5-6 cm pieces. Peel the onions and cut them in half. Cut the tomatoes in four and the bell pepper into suitable pieces. Arrange one or two pieces of each food on each spike. So that the ingredients do not come off the spit, start and finish with onions. Prick the pieces of meat with the tip of a sharp knife, to avoid breaking them when burning.
Catch a sprig of thyme between the pieces of meat. Put the skewers on the grill greased with oil. Turn each skewer to one side every 4 minutes. After taking them out on a plate, season them with salt and pepper.
The lamb skewers are served immediately after they have been taken off the grill, with a garnish of sweet potatoes and some semi-dry red wine.

5. LAMB PULP MARINATED IN YOGHURT

Ingredients: a semi-boned lamb leg, 2 Greek yogurts, 250 g of orange lentils, an onion, a clove of garlic, a tablespoon of coconut cream, a tablespoon of curry powder, cumin seeds, a hot paprika powder , salt pepper.

The night before you make the steak, marinate it. Beat the yogurt and curry powder, then grease the meat on all sides. Wrap it in cling film and leave it in the fridge.

One hour before putting the lamb meat in the oven, take it out of the fridge. Boil the lentils with onion and garlic for about 20 minutes. Then drain everything and mix in a blender. Season with salt, pepper, cumin powder and paprika powder. At the end, incorporate the coconut cream. Keep the lentil puree warm, on a bain-marie, until serving.

Preheat the oven to 180 degrees. Put the leg of lamb in a tray with baking paper. Bake for 20 minutes, turn it over and leave for another 20-25 minutes. Put the pulp on a plate, cut it into slices and serve it next to a bowl of lentil puree.

For extra exoticism, you can add lamb pulp and pomegranate seeds and yogurt cream with greens or cucumbers.

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