Table of contents:
Rice casserole, semolina, millet, wheat
Eggs, sugar, raisins, fat are added to the chilled viscous porridge and mixed. The prepared mass is spread on a baking sheet greased with butter, sprinkled with breadcrumbs, greased with an egg with sour cream and baked until golden brown. The prepared casserole is cut into portions and served with sour cream, or butter, or with a sweet fruit and berry sauce. Bean dishes. Legumes are sorted out, washed and soaked (except for split peas) in cold water to swell for 5-8 hours. In summer, it is better to cook legumes without soaking to avoid souring, which worsens the taste of the dish and slows down the cooking process. For cooking, the legumes are poured with fresh cold water (2.5 liters per 1 kg of legumes) and cooked at a low boil until tender. Cooking legumes can be accelerated by pouring boiled water over them.Diced carrots, parsley, celery and onions can be added to enhance the flavor during cooking. Season the finished beans with salt, leaving them in the broth for 15-20 minutes. Then they are thrown into a colander or sieve. The yield is 2.1 kg from 1 kg of dry legumes.