Mushroom Villagers
Villagers with mushrooms.
Photo source: Maxim Grinkevich
Selyanka is a broth dish with cabbage and many ingredients, which is cooked in a deep frying pan. It can be made from different types of meat or fish, or you can choose a low-fat version with mushrooms. Boletus and beech are placed in a traditional villager, but you can always try a simple option.
Ingredients (for 2-3 servings): 400 g sauerkraut 300 g mushrooms 50 g dried mushrooms 1 carrot 1 onion 50 ml vegetable oil (authorized on weekends and on certain Great Lent days) Salt to taste
Cooking:
Soak dried mushrooms in cold water. After 10-15 minutes, drain the water and pour again. Leave to soak for another 2 hours, then boil in the same water with a little salt Cut the onion into half rings, cut the carrots into cubes or chop them. Everything is cooked together in vegetable oil in a frying pan at high temperature. Add the cabbage and mix. Cook over low heat for 20 minutes. Gradually add the mushroom broth and continue cooking until the cabbage is tender. Finely chop the cooked mushrooms and add them to the pan with the cabbage. Put the chopped salted mushrooms in the same pan. Stir and leave to infuse for another 10 minutes. The mushroom soup can be served as a hot or cold starter. You can add olives, sun-dried tomatoes, and fresh herbs to the dish.
Carrot and apple croquettes
Carrot and apple crackers.
photo source: http://www.hogarmania.com
This low-calorie dish will also be appreciated by dieters. Carrot pancakes can be found in Soviet cookbooks and are served to children in kindergartens. To a dish that many Russians have known since childhood, apples add a sweet and sour note, and soy milk gives a delicate texture.
Ingredients (for 2 servings):
500 g carrots 100 ml soy milk 20 g onions 30 g semolina 125 g apples 5 g salt 1 g nutmeg 1 g cumin 1 g fresh thyme 60 g breadcrumbs 50 ml vegetable oil (for frying)
Cooking:
Boil the carrots. Roast it if possible. Then grate. Apples also grate. Finely chop the onion and mix all the remaining ingredients, except the breadcrumbs. Gradually add the soy milk so that the mixture is not too runny. Form croquettes by hand and roll them in the breadcrumbs. Serve the carrot croquettes as a side dish or top them with mashed potatoes.
Dried fruit tart
Dried fruit tart.
image source: freepik.com
For a lean dessert and for a family snack on a rest day, you can cook a sweet pie with dried fruits.
Ingredients (for 6-8 people):
For test:
500 ml water 30 g yeast (pressed) 170 g sugar 15 g salt 150 ml vegetable oil 1.2 kg flour
For filling:
200 g pitted prunes 200 g apricots 200 g pears 200 g raisins 500 g apples 30 ml lemon juice (or the juice of half a lemon) 100 g sugar 100 g walnuts (peeled ) 500 g sunflower halva (if you don’t have halva, you can increase the amount of dried fruit).
For the syrup:
800 ml water 400 g sugar
Cooking:
Dough: mix lukewarm water with yeast and sugar and leave to rest for 10 minutes. Mix with oil and salt. Knead the dough and leave it in a warm place for 25-30 minutes under a film or towel Sugar syrup: add the sugar to the water and mix Filling: put the prunes, raisins and pears in a bag sous vide, pour over the syrup, knot and boil for an hour. Then everything is cooled and mashed. Mash the halva with a fork. Peel the apples, cut into slices and fry in a pan with sugar until caramelized. Then mix all the ingredients for the filling. Put a little more than half of the dough on a round mold (24 cm in diameter) and place on a dish. Put the filling on top, roll the rest of the dough into a pie pan and cover the top of the pie. Cut off the excess dough and pinch the top and bottom of the dough with your fingers Bake at 160°C for 35 minutes. (If you bake in the form of a ring, remove the rim after 17 minutes and bake for 15 minutes until the cake is golden brown.)
