I recommend listening to the audio recording, here you will find many useful tips for yourself. And I also want to provide you with a small table How much to cook in a pressure cooker, which presents the most basic products from which you can cook a wide variety of dishes. Cooking time is indicated in minutes at 120 and 105 degrees.
Do you know exactly how and how much to cook in a pressure cooker? If not yet, then read this article to the end and repeat all the recommendations. To get started, check out the table How much to cook in a pressure cooker:
How to cook soup in a pressure cooker
To prepare any soup (borsch, cabbage soup), you need to pour as much water into the pan as you need for a specific number of servings, i.e. if you cook soup for 6 plates, then there should be the same amount of water. This is one of the advantages of a pressure cooker - there is practically no evaporation in it.
Put the meat in the pot. Fill with cold (required) water. The volume of liquid should be no more than 2/3 of the total volume of the pressure cooker. Put on fire and let it boil, then remove the foam. Now you can add root vegetables (onions and carrots). And only after all this, close the pan and cook for 20 to 25 minutes. As soon as the time has passed, you need to open the lid (read). If you cook cabbage soup or borsch, add vegetables, if soup - any cereals, pasta. You will finish cooking already in an open pan.
How to cook chicken in a pressure cooker
Before you stew the chicken, you need to fry it in a pan. Add onions and carrots, let them fry a little along with the chicken. Then put everything in a saucepan, pour half a glass of water. Now you can close the lid and simmer for about 20 minutes. Instead of chicken, you can take a duck or other bird.
How to cook meat in a pressure cooker
You can cook not only just meat, but goulash or roast. To prepare goulash, salt the meat, put it in a saucepan, add a little water and simmer with the lid closed for 20 or 30 minutes, now open the pressure cooker. You can add peeled potatoes. You will need another 10 minutes (again with the lid closed) for everything to cook. Listen to the recording and you will discover enough useful information for yourself, namely: how to cook steam cutlets, carrots, cabbage, beans, peas, rice and more.
I think that all this is not as difficult as it seems at first glance.
What can be cooked in a pressure cooker
You can cook anything you want in a pressure cooker: soups, cabbage soup, borscht, hot fish, meat and vegetable dishes, various side dishes and cereals, even make jam and make soft bread from stale bread. In one pressure cooker, you can manage to cook not one, but several different dishes. Use low aluminum pots, which are placed inside the pressure cooker one on top of the other. For the same purposes, you can use a special grill.
The name of the pressure cooker eloquently speaks for itself - the dishes in it are cooked much faster. The secret of such quick cooking is the high boiling point. Thanks to the airtight lid, steam creates a strong pressure that raises the temperature, and the latter, in turn, contributes to the rapid softening of the cooked products. So, what can be cooked in a pressure cooker and what can not? Consider below.
Unlike other cooking methods, quick cooking has several advantages:
- The cooking time is reduced several times (for example, peas, which are cooked for at least an hour, in a pressure cooker reach readiness in 10-20 minutes).
- In the process of cooking soups, meat and other dishes, the need for adding water is reduced to zero, since it does not evaporate. And this greatly facilitates the work of the hostess.
- Vegetables and fruits retain not only their nutrients, but also their natural color.
- Meat from a pressure cooker has a more delicate taste and softness.
- The smell of strong-smelling products (for example, fish) is almost completely neutralized.
And most importantly, dishes from a pressure cooker, especially those that are steamed, are considered most useful. Therefore, if you follow a healthy diet, a pressure cooker in your kitchen is a must.
What foods can be cooked + temporary table
You can cook anything in a pressure cooker. More precisely, almost everything. The list of "forbidden" foods includes those whose cooking is accompanied by a large amount of foam and splashes - this can clog the valve from the inside. These include pearl barley, oatmeal, semolina, millet, crushed peas, noodles, spaghetti, compotes. However, in this case, the pressure cooker can also be used, namely, to use it as a standard pan.
What can be cooked in a pressure cooker with a light conscience? Soups, vegetables, rice, cereals, meat, fish, desserts and side dishes. And if specifically according to recipes, then quick pilaf, cabbage rolls, roast, spaghetti, aspic, stewed cabbage, vegetable stew, borscht, pies and puddings.
Below are the cooking times for certain products.
| Name of products | Cooking time (min.) |
| eggplant | 9-10 |
| Cauliflower | 5-7 |
| cabbage | 3-5 |
| Beans | 5-6 |
| stewed onion | 8-10 |
| beans | 3-4 |
| Turnip | 9-12 |
| young carrot | 3-5 |
| old carrot | 6-10 |
| Sliced carrots | 3-4 |
| Capsicum | 9-10 |
| young beets | 10-14 |
| old beetroot | 20-35 |
| jacket potatoes | 13-15 |
| young small potatoes | 5-8 |
| young medium potatoes | 9-10 |
| Sliced potatoes | 4-6 |
| Corn (whole) | 15-20 |
| Rice | 10-12 |
| medium sized chicken | 20-30 |
| Duck | 20-25 |
| Liver | 5 |
| Fresh fish | 4-6 |
| Frozen fish | 4-5 |
| frozen vegetables | 1-2 |
| Beef | 25-30 |
| Mutton | 15-20 |
| Pork | 20-25 |
| Groats | 18-20 |
| Peas | 10-20 |
Cooking secrets
To make dishes from a pressure cooker of the highest rank, you need to know some technical secrets:
- Since the water in the pressure cooker practically does not evaporate, you need to add as much liquid to the soup as you expect to see in the finished recipe. If it is porridge, then the water in it should be almost two times less than when cooking in the usual way.
- The water in the appliance should occupy no more than 2/3 of its volume, and if these are products that swell strongly during cooking, then no more than half at all.
- A complex dish will succeed with a bang if all its ingredients are cooked in equal time. There is a little trick here: this is the size of the slicing of products, which can be used to equalize their cooking time.
- The heating of the pressure cooker should be stopped if the steam from its valve stops flowing. This means that there is no water left in the pan. In this case, the dish can be brought to readiness by means of the residual heat of the appliance and stove.
Many foods can be cooked without oil and water - in own juice. This will greatly increase their useful properties.
How to cook
It is advisable to put food in a pressure cooker simultaneously, but if there is a need for their report, first remove the device from the stove, release steam through the valve or pour cold water over the pan, and only then open the lid.
Frozen foods, whether vegetables, meat or fish, can be cooked without defrosting first. But at the same time, they need to be washed, cleaned, gutted, etc. in advance, that is, even before freezing.
To steam dishes, stock up on a special basket or insert that is placed on the pan. The peculiarity of steam cooking in a pressure cooker is that it is not necessary to grind the meat - large pieces are acceptable, and vegetables can be put whole at all.
Spices and other flavor enhancers can be added to dishes immediately and in much smaller quantities than with traditional cooking. The hermetically sealed lid of the pressure cooker contributes to their rapid absorption, in addition, the own aroma of the products comes into force, which remains almost unchanged.
At the end of cooking, you should immediately release steam, otherwise your dishes may become too soft.
The thing is that even after removing the pan from the heat, the cooking process will continue - until the device cools down. Many of the latest pressure cookers are equipped with pressure regulator, which can be fixed in slow or hard compression mode. Or, as an option, just put the pan under cold water - so your dishes will definitely not boil over.
Cooking in a pressure cooker does not require super skills and an outstanding culinary past. All you need to do is put food in the pan and cover it with a lid. The pressure cooker will do the rest for you.
The most popular pressure cookers in 2018
Pressure cooker Bekker BK-8904 7 l
Pressure cooker Kelli KL-4040-9L 9 l
Pressure cooker / multicooker Vitesse VS-3003
Pressure cooker/multicooker Polaris PPC 1203AD
Pressure cooker/multicooker Bosch MUC88B68
It's no secret that household chores eat up a huge amount of time. According to statistics, each of us daily gives 2-3 hours of life to “dancing” at the kitchen sink and stove. That is why appliances that help at least a little, but save time, are so popular: food processors, dishwashers, and pressure cookers. We will talk today about how to use a pressure cooker, and not a simple one, but an old one.
How does a pressure cooker work?
The operation of any pressure cooker (whether modern or inherited from a grandmother) is based on the fact that the boiling point of water directly depends on the pressure in the container. The pressure achieved due to the tightly closed lid in the pressure cooker allows you to cook food at a much higher temperature than in a conventional saucepan, reducing the cooking time by several times. The design of the pressure cooker is simple, like everything ingenious: a saucepan that fits snugly to it due to a special gasket and a locking mechanism, a lid and valves (the main one and several emergency ones).
How to use an old pressure cooker?
One of the main working elements of a pressure cooker is a rubber seal - without it, the unit will begin to let steam through and turn into a regular pan. Therefore, the first thing to do is to inspect the gum for cracks and tears and, if necessary, replace it with a new one. If the inspection is successful, we proceed to cooking, not forgetting that you can fill the pressure cooker no more than 2/3 of its volume, and you must definitely pour water on the bottom. After that, the pressure cooker can be closed, making sure that the lid is securely fixed, and put on fire. At the same time, there are certain rules on how to use a gas pressure cooker. So, the diameter of the flame must exactly correspond to the diameter of the bottom, in no case protruding beyond its limits. As soon as the pan begins to release steam, emitting a characteristic hiss, the fire must be reduced, and after the time specified in the recipe, turn off completely. Then the pressure cooker is placed under a stream of cold water, and only after cooling is opened.
The process of cooking any dish in a pressure cooker is about three to five times faster than in a conventional saucepan.
In a pressure cooker, you can cook, stew, steam any food (a special grill is attached for this, you can separately purchase a basket for steaming). A favorite Russian dish, jelly in a pressure cooker takes at least an hour, while cooking in the usual way takes 3-4 hours.
Text: Natalia KONOPLEVA.
Chicken will be ready in 15 minutes
Any, the toughest meat will be cooked in no more than an hour, and a chicken, for example, can be cooked in a pressure cooker in just 15 minutes instead of 45 minutes in a conventional pan.
Almost all foods can be cooked in a pressure cooker. You can cook soup, cook meat, fish, vegetables and dessert in it.
If you are using a pressure cooker to cook frozen foods, they do not need to be thawed first. The pressure cooker cooks and defrosts at the same time.
In a word, the list of products that can be cooked in a pressure cooker is very large. It is easier to list a few products that, according to manufacturers, cannot be cooked in a pressure cooker. They name in this list apple, lingonberry compotes, pearl barley, oatmeal and other cereals, crushed peas, pasta, noodles, spaghetti, rhubarb. These products have the ability to form foam and spatter when cooked, which can contaminate and clog the working valve from the inside.
If you want, the pressure cooker will turn into a double boiler
The capacity of the appliance can be used as a regular large saucepan. Especially for this purpose, some manufacturers, for example, Tefal, produce glass saucepan lids of the right size. In addition, steam baskets are available for sale.
Steaming food in a pressure cooker gives excellent results. For example, vegetables are obtained very well and quickly, and the vitamins and nutrients contained in them are almost completely preserved.
What pressure cookers don't like
NOT put the pressure cooker on fire if there is no water or any other liquid in it, this can seriously damage it. The volume of liquid should be at least 250 ml (2 cups).
NOT use a pressure cooker to fry foods in pressurized oil. It is designed exclusively for cooking. True, you can passivate chopped onions, carrots and other vegetables in a small amount of oil or in broth at the bottom of the pressure cooker without a lid, then put the rest of the food, add liquid, close it and continue to cook under pressure.
NOT fill the pressure cooker container to more than 2/3 of its capacity. When cooking food that has the ability to swell in hot water (rice, dry vegetables) or produce foam, do not fill the pan more than half its volume.
NOT place the pressure cooker inside preheated ovens, electric ovens. Sharing a microwave and a pressure cooker is out of the question.
NOT leave food in the pressure cooker before or after cooking. Otherwise, persistent grease stains or hard-to-remove stains from acids and salts will remain on the inner walls of the pan. Transfer the finished dish to a plastic container and refrigerate.
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- How to quickly release steam from a pressure cooker?
Modern pressure cookers have a pressure regulator. To release steam after the end of cooking, move the regulator to the fast or slow decompression position.
To speed up the release of steam, the pressure cooker is placed under cold running water (make sure that water does not get into the automatic regulator valve).
- Is it always necessary to take care of the release of steam from the pressure cooker?
If you do not take care to release the steam, the cooking process will continue as long as the food is under pressure. It can be quite a long time after you turn off the heat. And the point is not only that all this time you will not be able to open the lid. Except as specified in the recipe, steam must be released, otherwise the food may become overcooked.
When should you start counting the cooking time?
It is necessary to count the time from the moment when the pressure regulator valve begins to freely release steam with a characteristic sound. This means that the desired pressure has been reached and the rapid cooking has started. Then you need to reduce the heat and start counting the time provided by the recipe for cooking this dish.
- At what point after cooking is completed can I open the pressure cooker?
This can be done when the pressure in the pressure cooker drops. Signs - cooling of the walls of the pressure cooker, the lower position of the lock indicator button or pressure indicator.
- How to use spices when cooking in a pressure cooker?
In a closed pressure cooker, food retains its original flavor to the fullest while absorbing the concentrated flavors of seasonings and other ingredients. Therefore, when preparing dishes in a pressure cooker, you should use half as many aromatic ingredients as with a conventional cooking method.
- What burners can be used for a pressure cooker?
The pressure cooker works equally well on gas burners, on all types of electric burners, including glass ceramics, as well as on induction burners. Induction hobs require cookware with magnetic properties, and steel pressure cookers meet this requirement. Always choose a burner that is equal to or smaller in diameter than the diameter of the base of the pressure cooker. On a gas stove, the flame should not extend beyond the bottom of the pressure cooker.
- How to wash a pressure cooker?
To wash all parts, warm water with dish detergent is sufficient. If the pressure cooker is made of stainless steel, it is advisable to use special detergents and cleaners for this metal. They are on sale. The stainless steel container itself is dishwasher safe. The seal, pressure regulator valve and other accessories must be washed separately after each use of the pressure cooker. Then next time it will work normally and safely.
The lid of the pressure cooker should be carefully washed under a stream of warm water. But never submerge it in water even for a short time!
The pressure cooker lid cannot be washed in a dishwasher unless the lid is designed with a removable control panel. The manufacturer must inform about the possibility of washing the lid in the dishwasher in the attached instructions. In addition to the control panel, before washing such a cover in the machine, the rubber seal must also be removed.
Do not use abrasive detergents or metal brushes or washcloths to clean the pressure cooker.
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Every housewife who has a pressure cooker has already appreciated its undoubted advantages over a conventional pan. Food in a pressure cooker cooks much faster. Potatoes are cooked for 5-8 minutes instead of 20-30 minutes in a conventional saucepan, peas for 10-15 minutes instead of 60-90 minutes, meat for 25-30 minutes instead of 60-80 minutes. In a pressure cooker, you can boil, stew and steam food. In such food, vitamins, taste, aroma and even color of products are better preserved.
But every housewife who has bought a pressure cooker faces certain difficulties at first due to the fact that she does not have a special prescription manual that allows her to start cooking for sure without resorting to experimentation. We hope that the collection of our recipes will help at first those who have not yet fully mastered the methods of cooking in a pressure cooker. Before you get acquainted with the proposed recipes, remember the following:
Our recipes are based on four servings.
The time is counted from the beginning of hissing, from the same moment, reduce the fire.
The liquid should not exceed 2/3 of the volume of the pressure cooker.
If you want to cook a certain number of bowls of soup, pour the appropriate amount of water into the pressure cooker (evaporation is almost zero).
If you are cooking foods that tend to swell (rice, beans, etc.), pour water into the pan up to 1/2.
We do not give recipes for cooking fish, since, as a rule, there is only one pressure cooker in the house, and the smell from fish is difficult to remove, and besides, cooking fish dishes does not take much time. If you still decide to cook fish in a pressure cooker, then after cooking, immediately empty the pan and boil a little vinegar in it, and to remove the smell in the kitchen, burn a sugar cube or a slice of lemon peel.
A few more tips:
Before you start using the pan, boil milk in it in an open form so that the metal does not tarnish in the future.
If steam comes out from under the lid and not through the valve, remove the pot from the heat, cool the bottom in cold water, drain off the steam, replace the lid and tighten the handle properly. Do not forget to check the patency of the emergency valve.
If during the cooking process you need to lay food at different times (for example, potatoes 10 minutes before the end of the set time), then the pan must be removed from the heat, pour cold water into a basin (or sink), put the pan into it and release steam through the operating valve until stop boiling, then open the lid.
If the working valve does not hiss or drops do not appear in its slot, and when you lift it you do not hear a characteristic sound, then it is impassable and needs to be washed. But in cases where you cook dishes without adding liquid or with a very small amount of it, this condition is normal. Practically, when the working valve is raised in the conditions of its patency, hissing, although weak, is always heard.
In the event that the rubber gasket becomes longer than its bed, or loses its elasticity, it is necessary to replace it with a spare one, after holding it in warm soapy water, then insert it into the channel and press centimeter by centimeter with a wooden spoon. After each use, the pressure cooker must be immediately released, it is unacceptable to store the finished dish in it until another day, especially if it was cooked with mustard, sour cream, tomatoes or cabbage. Transfer the dish to an enamel pan if you want to leave it until the evening or for a day.
The valves after each use of the pan are washed under a powerful water jet or iron wire. After washing, leave the pot to air dry.
A pressure cooker usually comes with a grill insert for steaming food, but it is only suitable for large products (potatoes, whole vegetables, meat in large pieces, meatballs, etc.). But for cooking rice, beans and other products, we recommend getting a colander that is suitable in diameter, from which you should remove the handle, and instead attach another one for easy removal from the pan (you can make additional holes in the side walls). It is convenient to install such a colander on an existing grate. To count the exact time, get a clock in the kitchen (and best of all, set the alarm from the moment the valve starts hissing).
"100 RECIPES OF FRENCH CUISINE"
VEGETABLES AND RICE FOR SALADS
RICE (6-7 min)
Before cooking rice, it must be washed in several waters, rubbing well between the palms to remove excess starch. Boiled rice can be prepared in two ways:
1st way. For a cup of rice, take 1.5 cups of water and cook for exactly 7 minutes, after which the pan is immediately opened.
2nd method (Creole rice). It is boiled in a much larger amount of salted boiling water compared to the volume of rice, after placing it in a colander placed on a wire rack. Cook for 6 minutes and quickly recline so that it is crumbly.
Rice is an excellent side dish for meat, vegetables, chicken and fish, it can also be used to make a salad.
SUMMER SALAD
Cook Creole rice in a pressure cooker. Cool down. Prepare a sauce from a mixture of mustard, vinegar, vegetable oil, salt, pepper. Put the rice into the prepared sauce. Place in a salad bowl. Chop onion, herbs. Cut tomatoes and eggs into circles, garnish rice with them. Sprinkle with chopped herbs.
250 g rice
1 liter of water or stock
1 st. a spoonful of strong mustard
1 st. a spoonful of vinegar
3 art. tablespoons sunflower (or olive, or corn) oil
2 tomatoes
2 hard boiled eggs
1 bulb
chopped parsley
salt
pepper
ARGENTINA SALAD
Put the vegetables in a colander, pre-cut carrots and potatoes. Pour water into a pressure cooker with a layer of 2 cm. Salt. Put a colander (without a handle) with vegetables into the water. To boil water. Close the pot and cook the vegetables for 15 minutes. Serve mixed with mayonnaise. Place chopped eggs on top.
2 hard boiled eggs
250 g young carrots
250 g green beans
250 g green peas
250 g potatoes
salt
1 can of mayonnaise
SOUPS
MEAT BROTH (20 min)
Wash the meat and put in a pressure cooker, filling with water no more than up to 2/3 of the pan. Boil open and remove the foam. Then salt, put peppercorns, herbs, whole onion, removing the top layer of the peel, chopped carrots. Close the lid and cook the broth for 20-25 minutes.
CHICKEN BROTH (30 min)
Offal from 1 or 2 chickens wings, legs, neck
1 carrot
1 bunch of greens
1 bulb
2 cloves
1 branch of celery
0.5 liters of water salt pepper
Boil water with vegetables, salt and pepper. In boiling water, put the offal and the listed parts of the chicken. Close and cook for 15-20 minutes. Then open and put vermicelli or noodles and cook for another 10 minutes in closed form.
SHCHI OR BORSCH (20 min)
Season the boiled meat broth and cook in an open saucepan. Dressing for cabbage soup: shredded cabbage, potatoes, tomatoes, bell peppers.
Dressing for borscht: chopped and pre-stewed vegetables in a pan - beets, tomatoes, carrots and chopped, but not stewed cabbage and potatoes. Cook until done.
You can add a little granulated sugar to the borscht for spiciness.
BORSCH-FIVE MINUTES
Cut all products for borscht, put in a pressure cooker, add as much water as necessary, cook for 5 minutes after boiling. When ready, add a little butter and freshly chopped garlic, leave for another 5-10 minutes. Serve as usual - with sour cream and herbs.
And by the way, this is a vegetarian borscht. But on the broth, although I don’t recommend it, it’s also possible - you can first cook the meat in a pressure cooker, then cook borscht on this broth.
SHI FROM SAUCURATED CABBAGE.
Cut the roots and onion into slices and lightly fry. Rinse sauerkraut, squeeze. Cut the meat into pieces, put everything in a pressure cooker, add tomato puree. To fill with water. Add spices to taste. Close the lid, cook for 25 minutes. Cool the pressure cooker slowly.
500g meat
500g sauerkraut,
100g roots and onions,
2 tablespoons tomato puree,
2 tbsp oils,
2 potatoes
salt,
1.8 liters of water.
PEA SOUP WITH BACON.
Soak a glass of dry peas in boiling water for half an hour. In a pressure cooker, fry slices of bacon (and how much you like), a chopped onion and half a grated carrot in vegetable oil. Then pour the peas into the pressure cooker (drain the water beforehand), pour 1.2 liters of water (You can boil water - it will boil faster, you can add a bouillon cube - then do not add salt), salt, pepper, put two bay leaves, and you also need to put one mint leaf. Close the pressure cooker, put it on the fire, wait until it "hisses", reduce the heat and remove after 15 minutes.
BEAN SOUP WITH BACON
Everything is as in the previous recipe, only instead of peas, beans, 1.5 liters of water, and cut two medium potatoes.
SOUP ITALIAN (40 min)
To boil water. Clean and finely chop the vegetables. Put in water, salt and pepper. Close the pot and cook the soup for 30 minutes. Remove from fire. Wait another 10 minutes to open. Then put the broken pasta, butter. Boil for another 10 min. Remove from fire. Before serving, season the soup with finely chopped garlic, tomato paste and grated cheese.
125 g green beans
125 g carrots
125 g leeks
125 g turnip
125 g celery root
2 tbsp. spoons of tomato paste
2 garlic cloves
50 g butter
50 g thin pasta
2 liters of water salt pepper
RADISH LEAF SOUP (15 min)
Coarsely chop the washed greens and onions, simmer in an open pressure cooker in oil for 5 minutes. Boil separately 1.5 liters of salted water and pour it over the vegetables in a saucepan. Close the pot and cook the soup for 10 minutes.
Greens of a bunch of radishes with stems
2 onions
30 g butter
0.5 liters of water salt
SOUP JULIEN (20 min)
Grate or finely chop the turnip, finely chop the leek and cabbage. Simmer lightly in a saucepan with oil. Close the pot and simmer for another 5 minutes. Open the pan, pour in water, put the potatoes, cut into small cubes. Salt, close and cook for another 15 minutes.
200 g turnip white part from 2 pcs. leek
5 cabbage leaves
250 g potatoes
50 g butter
1.5 liters of water salt
ONION SOUP (10 min)
Fry chopped onion in a frying pan with 30 g of oil until pink, sprinkle with flour and stir with a wooden spoon until the mass turns brown. Pour it with cold water, close the lid and cook the soup for 10 minutes. Toast thin slices of white bread in a skillet. Put croutons in each plate, pour over the finished soup, sprinkle with cheese.
125 g onion
80 g butter
1 st. a spoonful of flour
50 g grated Swiss cheese
1.5 liters of water salt leek croutons
SORREL SOUP (10 min)
Prepare meat broth as above. Sort the sorrel, rinse, pour over with boiling water, put it in a colander so that the water is glass. Put chopped sorrel and potatoes in hot broth, salt and cook for 10 minutes. Put an egg cut in half into each plate, pour over the soup and season with sour cream.
Meat broth (see above)
400-500 g sorrel
500 g potatoes
4 hard boiled eggs
sour cream for dressing salt
BEEF DISHES
Roast Béarnian (50 min)
Cut the meat into 5 cm cubes and marinate overnight. Cut the ham and put it on the bottom of the pressure cooker, put the meat squeezed from the marinade on top. Flour. Moisten lightly with marinade. Salt. Add a bunch of greens. Close the pot and simmer the meat for 50 minutes.
800 g meat pulp
200 g raw ham
2 tbsp. spoons of flour a bunch of greens
salt pepper
For marinade:
0.5 liters of dry red wine
2 tbsp. tablespoons of vegetable oil
1 bulb
1 garlic clove bay leaf
pepper, cloves
HUNGARIAN GOULASH (45 min)
Cut the meat and brisket into pieces. Finely chop the onion. Melt the butter in a pressure cooker. Put meat and onion in it, salt, sprinkle with red pepper. Pour in some water. Close and simmer meat for 35 minutes. Open, put the grate on top. Put peeled potatoes on it. Close and simmer for another 10 minutes. Serve topped with sour cream.
700 g beef stew
150 g raw brisket
500 g onion
30 g butter
1 or 2 coffee spoons of ground red pepper
1 cup sour cream
1 kg potatoes salt
BOILED MEAT (60 min)
In a pressure cooker, boil 2 liters of water with the above vegetables (stick a clove into the onion). When the water boils, put the whole meat into it. Close and cook for 40 minutes. Then put the potatoes in the pan and cook for another 10 minutes. Remove the meat, put on a dish and overlay with vegetables.
The broth can be seasoned with noodles, which can be cooked in an open saucepan for another 5 minutes.
800 g beef thigh with marrow bone
3 pcs. leek
4 carrots
2 turnips
1 branch of celery
1 bulb
1-2 cloves
1 garlic clove
1 kg potatoes
bunch of greenery
salt pepper
BEEF RAGU (30 min)
Melt the butter in a frying pan and fry the meat in it. Put the onion cut into 4 parts. Scald the tomatoes with boiling water, immediately peel and cut into 8 pieces. Take the pits out of the cream. Sprinkle the meat with flour. Interfere. Put tomatoes, garlic, herbs, bay leaf, cloves, cream, pepper. Salt. Close the pot and simmer the stew for up to 20 minutes. Peel and wash the potatoes, cut into 4 parts. Put on top of the meat. Close the pan again and cook the stew for another 10 minutes.
800 g beef stew
50 g butter
1 st. a spoonful of flour
100 g cream
1 bulb
800 g tomatoes
1 kg potatoes
2 cloves of garlic
Bay leaf
carnation
parsley
salt pepper
BEEF CARBONATE (60 min)
Cut the meat into thin slices. Brown in a pressure cooker with 50 g butter. Put the chopped onion, 25 g of oil into the pressure cooker, place the browned meat on top. Pour beer, salt, pepper, put greens. Close and simmer for 50 minutes. Then open and put the potato cut into halves. Close again and cook for another 10 minutes.
600 g meat pulp
75 g butter
300 g onion
0.5 liters of beer
bunch of greenery
salt pepper
1 kg potatoes
Roast (10 min per 1 kg)
Heat the oil in a pressure cooker and brown the meat in it on all sides. Put the onion there, cut into 4 parts, salt and pepper. If the meat has fat on one side, then put it with fat on the bottom. Close the saucepan. Simmer exactly 10 minutes. You can simultaneously place potatoes on the grill over the meat, salt, or fry the potatoes beforehand and put them around the meat.
1 kg tenderloin
30 g butter
1 small onion
salt pepper
STEW (35 min)
Melt the butter in a saucepan and fry the meat in it on all sides. Then take it out and put chopped onions and carrots in its place. When the vegetables are well fried, put sour cream and meat on top, salt, pepper and sprinkle with herbs. Close the pan and simmer the meat for 35 minutes. Can be served with steamed potatoes as described in the previous recipe.
4 pieces of meat (entrecote)
50 g butter
4 carrots
2 large onions
1 cup sour cream
bunch of greenery
salt pepper
BEEF KIDNEYS (20 min + 10 min)
Mushrooms should be small so that they can be put whole, cutting off the lower part of the legs. Kidney cut into large pieces. Melt the butter in a pressure cooker and brown the chopped kidneys in it on all sides. Add chopped onion and flour. Stir with a wooden spoon. Pour in sour cream, salt and pepper. Interfere again. Put mushrooms, pour water. Close the pan and simmer the kidneys for 20 minutes. Then remove from heat and do not open the pan for another 10 minutes.
500 g of kidneys
30 g butter
250 g fresh mushrooms
1 coffee spoon of flour
1 bulb
0.5 cup sour cream
0.5 cups of water
salt pepper
BEEF MEDALLIONS IN MUSTARD (5 min)
Salt and pepper the medallion, grease with mustard. Fry in a pressure cooker in oil, put the mushrooms, pour over the sour cream, close the lid and simmer for 5 minutes.
4 flat pieces of meat
6 mustard spoons of mustard
70 g butter
250 g fresh mushrooms
0.5 cup sour cream
BOILED tongue (BEEF, LAMB, PORK) (60 min)
Wash your tongue thoroughly. Boil water in a pressure cooker, put tongues in it. Close the lid and cook for 10 minutes. Take out the tongues and peel off the skin. Clean the pressure cooker, put chopped bacon into it along with carrots and onions, cut into circles. Put tongues on top. Salt. Pour in 2 cups of water. Close and cook; 60 min. You can drizzle with tomato sauce when serving.
1 large tongue or 2-4 small ones
100 g brisket
2 carrots
2 onions
salt
BEEF JELLY
Put the legs and meat into the pressure cooker. Pour in water and boil. Remove the foam, salt, add pepper and parsley. Close and cook for 2 hours. Open. Cool down. Separate the pulp from the bones and chop along with the meat. Put the meat and chopped garlic on the bottom of the dish, pour the broth, after straining it. Put in a cold place. Serve jelly with horseradish. Well, it's a purely French dish ...
1 beef or 2 pork legs
700-800 g beef pulp
salt peppercorns
garlic
1 bulb
Bay leaf.
VEAL DISHES
ESCALOPE IN LUKULL
Melt the butter in a pressure cooker, put the escalopes in it, salt, put a piece of bacon and cheese on each. Spice up. Fry in an open pan for 5 minutes. Then close and fry for another 5 minutes. Serve with the resulting sauce.
4 veal escalopes,
40 gr butter,
4 slices of bacon
4 slices Swiss cheese
pepper,
salt.
VEAL WITH PRUNE
Soak raisins and prunes in cold water for several hours. In a pressure cooker, brown the veal in oil, then put onions and carrots, cut into circles. Sprinkle with flour, stir and add water. Boil, salt, pepper, add herbs. Close and simmer for 25 minutes. Open and put raisins and prunes. Close again and simmer another 10 minutes.
1 kg veal
50 gr butter
250 gr prunes
50 gr raisins
1 tbsp flour
1 kg carrots
100 gr onion
1/4 l water
bunch of greenery
salt
pepper
Roast Touraine
Cut the meat into 8-10 pieces. Meat and onions, cut into 4 parts, brown in a pressure cooker with 50 g of butter. Then add wine, half a glass of boiling water, herbs, salt, pepper. Boil in an open saucepan, then cover and simmer for 30 minutes. Remove the meat and place on a warmed dish. Mix with a fork the remaining 25 grams of butter with flour. Pour into hot sauce. Mix well. Boil for a few seconds. Pour the resulting gravy over the meat.
800 gr brisket or shoulder
75 gr butter
250 gr onions
1 glass of dry white wine
1 coffee spoon of flour
salt
pepper
bunch of greenery
Roast with red ground pepper
Melt the butter in a pressure cooker, fry the sliced \u200b\u200bmeat along with the chopped onion. Sprinkle with flour and pepper. Stir with a wooden spoon. Fry for a few minutes. Pour in wine and 0.5 cups of water. Put bay leaf, tomato paste, garlic, salt, pepper. Close and simmer for 15 minutes.
800 g of veal;
50 g butter;
1 glass of dry white wine;
1 onion;
1 clove of garlic;
1 coffee spoon of red ground pepper;
1 st. a spoonful of tomato paste;
1 st. a spoonful of flour;
salt;
pepper;
Bay leaf.
VEAL ROLL
Chops pepper, but do not salt. Put a piece of ham on each, roll up and tie with a thread. Melt the butter in a pressure cooker and fry the rolls on it along with the onion, cut into 4 parts. Sprinkle with flour, stir, pour sour cream. Close and simmer for 15 minutes. Before serving, remove the threads, remove the greens and garnish the rolls with rice or fried potatoes.
10 thin veal chops;
120 g butter;
10 thin slices of smoked ham;
2 onions; a bunch of greens;
1 glass of sour cream;
2 tbsp. a spoonful of flour;
salt;
pepper.
LAMB DISHES
BLANKET
Boil in a pressure cooker 1 liter of water with onion, herbs, garlic, salt and peppercorns. Put the meat, close the pan and cook the contents for 15 minutes. Take out the meat. Pour the broth into a large bowl. Empty the saucepan. Fry the meat in a pressure cooker in butter, sprinkle with flour, stir. Pour over the rest of the broth. Put potatoes. Salt, pepper. Close and simmer for 10 minutes. During this time, prepare the sauce: beat the yolk into a cup of broth. Serve meat with sauce.
800 g lamb shoulder or ribs
50 gr butter
1 carrot
1 garlic clove
1 kg potatoes
1 bunch of greens
1 tbsp flour
1 yolk
salt
peppercorns and crushed
LAMB SHOULDER OR PULP
Prepare a marinade from 1 tbsp. vinegar, 3 tbsp. vegetable oil, wine, chopped onion, bay leaf, parsley, 3-4 slices of lemon, cloves, a few peppercorns, salt. Put the meat in the marinade for a day.
In a pressure cooker, fry the meat removed from the marinade with 20 g of butter. Pour marinade over it, removing the cloves. Close and simmer for 30 minutes. Take the meat out and try to keep it hot. Strain the remaining liquid in the saucepan. Pour into a saucepan, add 30 grams of butter, flour diluted in 0.5 cups of water, 2 tbsp. vinegar, a bunch of greens. Close and cook for 5 minutes. Open, take out the greens, pepper the sauce, pour into a gravy boat and serve with meat.
1 kg lamb
50 gr butter
3 tbsp flour
3 tbsp vinegar
3 tbsp vegetable oil
2 onions
0.5 st. dry red wine
Bay leaf
parsley
lemon
garlic
carnation
Roast lamb
Brown meat in oil in a pressure cooker. Sprinkle it with flour, stir. Add some water, carrots, turnips, sliced onions, a bunch of herbs, salt, pepper. Close and simmer for 25 minutes. During this time, peel the potatoes and cut into halves. Open the pan and put the potatoes along with the celery. Close again and simmer for 15 minutes. You can brown the potatoes in a frying pan.
800 gr lamb cutlets
250 gr potatoes
250 gr carrots
250 gr turnip or swede
1 branch of celery
2 onions
1 bunch of greens
50 gr butter
1 tbsp flour
salt
pepper
LAMB IN HUNGARIAN
Cut the meat into cubes. Lightly fry it in oil along with chopped onion. Sprinkle with flour, stir. Add garlic, tomato paste, a quarter cup of water, herbs, salt, black pepper. Close and simmer for 20 minutes. Boil salted water in an ordinary saucepan, put well-washed rice into it and cook for 15-17 minutes. (or 6 minutes in a pressure cooker). Take out the meat. Take out the greens. Put sour cream in the remaining juice. Boil 1 min. Serve with rice.
1 kg lamb
30 gr butter
2 onions
1 tbsp flour
1 dessert spoon of tomato paste
1 garlic clove
1-2 tbsp sour cream
1 coffee spoon of ground red pepper
bunch of greenery
salt
black pepper
250 gr rice
RAGUE IN IRISH
Peel potatoes and cut into slices. Chop onion, garlic, parsley. Put a layer of meat on the bottom of the pan, a layer of onion on it, a layer of potatoes on the onion, then again meat, onions and potatoes. Place garlic and parsley on top. Salt, pepper, sprinkle with water. Close and simmer for 45 minutes.
1 kg lamb, chopped for stew
2 garlic cloves
250 gr onions
1 kg potatoes
parsley
salt
pepper
(Well, I can’t help but add on my own - “And Montmorency brought a dead rat” :)
Roast with red pepper
Finely chop the onion and, together with the chopped meat, brown it in oil in a pressure cooker. Sprinkle with red pepper, salt. Close and simmer for 20 minutes. Mix the tomato paste with 0.5 cups of water, pour the mixture into a saucepan with meat, close again and simmer for another 10 minutes. Serve either with rice or with potatoes placed along with the tomato paste in the same pressure cooker.
800 gr lamb
75 gr butter
2 onions
0.5 coffee spoon of red pepper
75 gr tomato paste
salt
LEG OF LAMB IN ENGLISH
Fill the pressure cooker halfway with water. Add vegetables, salt and pepper. Boil. Immerse the leg of lamb in boiling water. Close the lid. Cook at the rate of 5 min. for 400 gr of meat. Set the pot aside, let off steam, open the pot and remove your leg. Put on a dish, garnish with vegetables.
During cooking, prepare the sauce: boil vinegar until a sharp decrease in volume, after putting chopped onion into it. Cool down. Add 1 tbsp. cold water and yolks. Place over low heat and stir until foamy. Remove from heat and, while whisking, add a little 100 g of butter. Salt, pepper. Serve the sauce over the leg of lamb.
1 leg of lamb
250 gr carrots
250 gr turnip
1 large onion, into which to stick 2 cloves
1 bunch of greens
2 garlic cloves
salt
pepper
For sauce:
2 tbsp vinegar
2 cups chopped onion
2 yolks
100 gr butter
Roast with vegetables
Fry the pieces of meat well in a pressure cooker in oil on all sides, along with an onion cut into 4 parts. Flour. Interfere. Pour a lot of water (up to 0.5 cups). Salt, pepper, add herbs. Close and simmer for 10 minutes. Prepare vegetables by cutting into slices. Add vegetables to the meat, close and simmer for another 20 minutes.
800 gr lamb (better neck)
50 gr butter
1 kg turnip
2 carrots
100 gr onion
2 tbsp flour
bunch of greenery
salt
pepper
LAMB WITH BEANS
Sort and wash the beans. Place in a pressure cooker and cover with cold water to cover the beans. Close the lid and cook for 2 minutes. Drain the beans in a colander and wash the pot. Clean the onion. Melt the butter in a pressure cooker and fry the meat in it along with the chopped onion. Sprinkle with flour, mix. Pour in 3-4 cups of cold water. Put greens, garlic, salt, pepper. Close and cook for 10 minutes. Open, put the beans, close and cook for another 15 minutes. Serve sprinkled with parsley.
800 gr lamb
50 gr butter
500 gr dry beans
2 tbsp flour
3 onions
1 garlic clove
greens
salt
pepper
chopped parsley
PORK DISHES
FLEMISH PORK CUTLETS
4 pork cutlets
50 gr butter
500 gr potatoes
salt
pepper
Melt 30 g of butter in a pressure cooker and brown the cutlets on it. Cut peeled potatoes into slices. Take out cutlets. Put the potatoes, then cutlets on top, salt and pepper. Add remaining oil. Close and simmer for 10 minutes.
STEAM PORK CUTLETS
4 pork cutlets
50 gr butter
8 potatoes
4 garlic cloves
salt pepper
Peel and cut potatoes in half. Heat the oil in a pressure cooker and put the potatoes on the bottom. Put half a clove of garlic on each half, put pork on top, salt and pepper. Close and simmer for 14 minutes. Serve drizzling sauce from saucepan over top (remove garlic from sauce)
PORK CUTLETS ON RIBS
Melt the butter in a pressure cooker and fry the cutlets on it along with the chopped onion. Put chopped garlic, herbs. Dilute tomato paste in 0.5 tbsp. water, salt, pepper, pour into a saucepan. Close. Simmer 8 min. Put cutlets on a heated plate. Remove greens. Put the pan back on the fire with the sauce, add sour cream. Bring the sauce to a boil, stirring constantly, then pour it over the cutlets.
4 pork cutlets
40 gr butter
2 onions
3 tbsp tomato paste
4 tbsp sour cream
1 garlic clove
greens
salt
pepper
PORK STEW.
Grate pork with garlic, salt and pepper. Melt 50 g of butter in a pressure cooker and fry the meat on all sides over high heat. Put the onion cut into 4 parts. Close and simmer for 30 minutes.
1 kg pork fillet
50 gr butter
1 garlic clove
1 bulb
salt
pepper
SWEDISH Roast
1 kg pork
40 gr butter
12 pcs. prunes
1 kg potatoes
bunch of greenery
salt
pepper
Soak prunes in warm water for an hour. Throw away in a colander. Take out the bones. Stuff the meat with prunes. Melt the butter in a pressure cooker and brown the meat on all sides. Pour half a glass of water, put greens, salt, pepper. Close and simmer for 30 minutes. Peel potatoes, cut large ones into halves, leave small ones whole. Open the pot and put the potatoes in it. Simmer another 10 min.
Roast in milk
1 kg pork pulp
80 gr butter
0.5 l milk
1 large onion
1 tbsp flour
1 bay leaf
salt pepper
Melt 40 g of butter in a pressure cooker and fry the meat on it with the onion cut into 4 parts. When the meat is browned on all sides, pour in the boiling milk. Salt, pepper, put bay leaf. Close and simmer for 30 minutes. Melt 40 g of butter with flour in a saucepan over low heat, pour in a little sauce from under the roast. Cook for a few minutes. Lay out the meat and pour over the sauce.
Roast with potatoes
1 kg pork (piece)
50 gr butter
800 gr potatoes
10 small onions
bunch of greenery
chopped parsley
salt
pepper
Brown pork in oil on all sides in a pressure cooker. Put coarsely chopped potatoes (and small - whole) and onions. Mix and fry. Salt, pepper. Put greens. Close and simmer for 30 minutes. Serve sprinkled with parsley.
Roast with oranges
1 kg pork meat
3 oranges
50 gr butter
25 gr granulated sugar
40 gr flour
salt
pepper
Peel the oranges and cut the zest into thin slices, which are boiled for 10 minutes. In 1 cup boiling water. In a pressure cooker, brown the pork in oil, salt and pepper. Close and simmer for 20 minutes. Cut the oranges into quarters and peel off the white skin. Remove the zest from the pan, cool the broth and mix with flour. Open the pressure cooker, put orange quarters around the meat, sprinkle with sugar, pour over the flour mixture with broth. Close and simmer for 10 minutes. Put the meat, cover with oranges and pour over the sauce.
POULTRY DISHES
GOOSE RAGU
Try to degrease the goose thoroughly. Divide it into parts, fry in oil on all sides, along with the onion, cut into 4 parts. When everything is browned, sprinkle with flour. Salt, pepper, sprinkle with cognac and set fire to the goose. Add wine, carrots, a bunch of greens. Close the pot and simmer for 20 minutes. Salt the potatoes, cut in half, place over the meat on the wire rack after 20 minutes. After the start of stewing the goose and, closing the pan again, simmer the stew for another 10 minutes. Serve sprinkled with chopped parsley.
800 gr - 1 kg goose
40 gr butter
1 tbsp flour
1 st. dry white or red wine
1 carrot
1 bulb
1 bunch of greens
salt
pepper
chopped parsley
DUCK STEW
Duck weighing 1.5-2 kg
100 gr smoked brisket
40 gr butter
1 bulb
1 carrot
0.5 st. dry white wine
salt
pepper
Brown the duck in oil in a frying pan, put in a pressure cooker. Add the brisket cut into pieces and the onions and carrots cut into circles. Fry for another 10-12 minutes. Salt, pepper. Pour in the wine and bring to the boil without covering the pot. Add half a glass of water. Close the pan and simmer the duck for 15-18 minutes. For 5 min. Until the end of the stew, you can add green peas, carrots, turnips.
DUCK WITH OLIVES
Duck weighing 1.5-2 kg
200 gr olives (which ones - it is not written !!!)
50 gr butter
1 coffee spoon of flour
salt
pepper
Place the olives in cold unsalted water, boil and drain in a colander. Melt some of the butter in a pressure cooker and brown the duck on it. Salt, pepper. Close the pan and simmer the duck for 10 minutes. Mix flour and remaining oil. Open the pan and put the mixture and olives into it. Close again and simmer for another 5-8 minutes.
BASQUE CHICKEN
Chicken weighing 1 kg
150 gr butter
1 kg fresh tomatoes
100 gr onion
250 gr bell pepper
250 gr rice
2 garlic cloves
parsley
salt
pepper
Pour boiling water over the tomatoes and immediately peel and cut. Remove seeds from peppers, chop coarsely. Chop the onion. Melt 50 g of butter in a pressure cooker and lightly fry the onion in it. Mix with tomatoes, pepper, chopped garlic, salt. Close the pot and simmer the vegetables for 15 minutes. Remove the contents from the pot and wash it. Cut the chicken into 6 pieces. Brown with 50 g of oil, salt, pepper, close the pan and simmer the chicken for 15 minutes. Then lay it out, pour over the sauce and keep hot. Put well-washed rice into the remaining sauce in the pressure cooker, add 50 g of oil and fry for several minutes over low heat in an open saucepan. Pour in water (one and a half times more in volume than rice). Salt, pepper. Close the pot and cook the rice for 6 minutes. Put the vegetables on the bottom of the dish, place the chicken pieces on top, sprinkle with chopped parsley. Serve with rice.
CHICKEN IN SOUR CREAM
Chicken weighing 1 kg
30 gr butter
125 gr sour cream
2 eggs
salt
pepper
Cut the chicken into 6 pieces. Fry in a pressure cooker in oil (but do not brown), salt and pepper. Close the pot and simmer the chicken for 15 minutes. Open the pan and leave open on low heat. Beat eggs well and mix with sour cream. Pour in the sour cream and egg mixture and stir continuously, without bringing to a boil, until the sour cream turns into an oily mass. Lay out the chicken and pour over the sauce.
STUFFED CHICKEN
Chicken weighing 1 kg
200 gr stale rolls
200 gr boiled ham
1 garlic clove
chopped parsley
2 eggs
1 small head of cabbage
2 carrots
2 turnips
2 potatoes
1 sprig of celery
1 onion, into which to stick 2 cloves
salt
pepper
Finely chop the liver (liver, heart, stomach) and ham. Pulverize the bun. Chop parsley and garlic. Mix everything together with chopped eggs. Salt, pepper. Stuff the chicken with this mixture. Sew up. Boil salted water in a pressure cooker along with vegetables, celery and onion. Put the chicken in there. Close the pot and cook the chicken for 25 minutes. Serve on a platter with vegetables.
Remove minced meat and arrange on plates separately.
MORE STuffed CHICKEN
Chicken weighing 1 kg
100 gr butter
50 gr bacon
1 large onion
20 small onions
50 gr white bread
150 gr sausages (or minced sausage)
50 gr potatoes
half a glass of cognac
salt
pepper
parsley
Chop liver (liver, heart, lungs, stomach) together with parsley. Fry a large finely chopped onion in a pressure cooker with 50 g of oil, add sausages, crumble the pulp of bread, a mixture of liver, add cognac, salt, pepper. Simmer for 10 min. Place the mince inside the chicken. Sew up. Brown the chicken in 50 g of oil with pieces of bacon and small onions. Put in the chopped potatoes. Mix, salt, pepper. Close the pan and simmer its contents for 8 minutes.
TURKEY RAGU
Peel carrots, turnips, onions. Cut them into slices. Fry the turkey cut into pieces in oil on all sides and put it out of the pan. Put vegetables in their place. When they are well fried, put the turkey, pour in the liquor and set it on fire. Pour 2 cups of water, put garlic, herbs, pepper, salt. Close the pot and cook the contents for 10 minutes. Open, put peeled and chopped potatoes. Close and cook for another 10-15 minutes. Put on a dish, sprinkle with parsley.
Piece of turkey weighing 1 kg
300 gr butter
250 gr carrots
250 gr turnip
400 gr potatoes
1 bulb
half a glass of cognac liqueur
1 garlic clove
bunch of greenery
parsley
pepper salt
What do a hare, a rabbit, a partridge and a wild boar have in common? That's right, a slow cooker!
RABBIT RAGU
Cut the rabbit into pieces and lightly fry in oil in a pressure cooker. Pour water to cover the meat, add parsley, onion, thyme, salt and pepper. Place peeled potatoes on top of rack. Close the pan and cook the rabbit for 15 minutes.
Prepare the sauce: fry 30 g of flour on 40 g of butter, mix with 0.5 l of the resulting broth, salt and pepper. Boil. Remove from heat and mix with egg yolk, sour cream and lemon pulp. Serve rabbit with sauce.
Rabbit weighing 1 kg
50 gr butter
parsley
1 onion, into which to stick 1 cloves
salt
pepper
thyme (if any)
For sauce:
40 gr butter
30 gr flour
1 yolk
1 lemon
sour cream
SPANISH RAGUE FROM RABBIT.
Pour boiling water over the tomatoes and immediately peel them, cut into 4 parts. Squeeze the juice from the tomatoes into a separate bowl. Melt the butter in a frying pan, put chopped garlic, the remaining parts of the tomatoes, pepper, peeled and chopped, greens into it. Salt, pepper. Fry everything over high heat. Fry the rabbit pieces well in a pressure cooker in 50 g of oil, sprinkle with flour, add the onion cut into 4 parts. Fry for some time together, salt, pepper, pour in wine or sour cream, add fried vegetables. Close the pan and simmer the rabbit for 20 minutes.
Wash the rice well (until the water runs clear), submerge it for 3 minutes. In boiling salty water. Drain in a colander and put in a regular saucepan, covering with a sheet of paper and a plate. Rice will come on its own steam. For 5 min. Before serving, add the rice to the tomatoes and simmer together. Pour the finished dish with rabbit sauce and sprinkle with parsley.
Rabbit weighing 1000-1200 gr
80 gr butter
1 cup dry white wine (or sour cream)
1 tbsp flour
1 kg tomatoes
2 pcs. bell pepper
250 gr rice
1 bunch of greens
chopped parsley
1 bulb
1 garlic clove
salt
pepper
HARE IN MUSTARD
Soak bread in milk. Fry the onion and liver in some butter. Chop everything together and stuff the hare with this mixture, mixing the minced meat with the yolks beforehand. Salt, pepper. Sew up the rabbit. Lubricate with mustard. Fry well in oil, put in a pressure cooker, add bay leaf and simmer for 45 minutes. Serve with sour cream.
1200 gr hare
hare liver
1 slice of white bread
6 mustard (?) spoons of mustard
150 gr butter
100 gr sour cream
2 yolks
salt
pepper
Bay leaf
PARTOWAGE WITH KARUSTA
Cut the head of cabbage into pieces, removing the stalk and thick ribs, put for 2 minutes. into boiling salt water. Then rinse with cold water, let drain well in a colander. Brown the partridge in a frying pan with oil, salt and pepper. Put chopped cabbage and carrots, 2 onions, greens in a pressure cooker. Pour half a cup of boiling water, salt, pepper. Boil. Put the fried pieces of partridge, chopped sausage and brisket. Close the pot and simmer the contents for 30 minutes.
2 partridges
1 kg cabbage
200 g of garlic (tea) sausage (from myself - I have already begun to forget what it is)
150 gr smoked brisket
50 gr butter
2 carrots
2 onions, into which to stick 2 cloves
greens
salt
pepper
Roast boar
Put the meat in the marinade for 2 days. Then squeeze and fry in a pressure cooker in butter over high heat. Sprinkle with flour, stirring well, add some of the marinade, tomato paste, peeled and chopped tomatoes, salt, pepper. Boil, pour a quarter liter of hot water. Close and simmer for 30 minutes. (if the boar is old, then 40-50 min.) You can serve with potatoes.
1 kg chopped boar shoulder
30 gr butter
1 tbsp flour
1 coffee spoon vol. pasta
2 fresh tomatoes
salt
pepper
For marinade:
0.5 l dry white or red wine
0.5 cup sunflower oil
1 carrot
1 onion, cut into circles
2 garlic cloves
greens
pepper
VEGETABLE DISHES
CARROT IN SOUR CREAM
Cut peeled carrots into cubes. Coarsely chop the onion and fry it lightly in a saucepan with oil (do not brown). Add carrots, garlic, cloves, salt, pepper, sprinkle with flour. Interfere. Close the pot and simmer for 10 minutes. (if carrots are winter, then 15 minutes). Remove the pan from the heat and keep covered for another 5 minutes. When serving, add sour cream. This dish can be served on its own or as a side dish.
1 kg carrots
30 gr butter
1 bulb
1 garlic clove
1 coffee a spoonful of flour
1 tbsp sour cream
salt
pepper
carnation
COLD CARROT
Peel and wash carrots. Leave the young carrots whole, cut the old ones into slices. Put in pressure cooker. Cover with water. Add oil, salt, pepper, sugar. Close the pan and simmer the carrots for 20 minutes. Chilled carrots serve as a side dish for meat.
500 gr carrots
60 gr butter
0.5 st. water
1 tbsp Sahara
0.5 coffee liter salt
pepper
CELERY ROOT
CELERY ROOT PUREE
Peel the celery root and cut into slices. Place in pressure cooker, cover lightly with cold water. Salt. Close the pot and cook the celery for 10 minutes. Prepare the sauce: 1 tbsp. fry flour until pink in 40 g of butter, then pour in 0.5 l of milk, stirring, bring the mixture to a boil, then salt, pepper and boil for 10 minutes. When serving, add a piece of butter to the celery and pour over the sauce. You can also put the celery in a pan, sprinkle with grated Swiss cheese, add a piece of butter and simmer for 5 minutes. put in the oven. Drizzle with sauce when serving.
700 gr celery root
200 gr potatoes
50 gr butter
50 gr grated cheese
salt
pepper
Peel celery and potatoes. Cut potatoes into quarters. Boil the vegetables in a pressure cooker in salted water for 10 minutes. Throw away in a colander. Grind into puree. Add salt and pepper to taste. Then add butter and sprinkle with cheese. You can put it in a hot oven for a few minutes until a soft crust forms. Cut the bread into thin slices and fry in a pan. Serve the puree along with the croutons.
BOILED CABBAGE
According to this recipe, you can cook any cabbage: white, red, Brussels sprouts.
Boil water in a pressure cooker. Put the cabbage cut into squares in boiling water. Close the pot and cook cabbage for 5 minutes. Drain in a colander and rinse with cold water. Pour cold water back into the pressure cooker and put the cabbage into it. Salt. Boil and cook for another 5 minutes. Drain again in a colander and rinse with cold water. Then put under a press, then put in a frying pan, sprinkle with grated cheese, add butter and put in a hot oven for a few minutes. You can stew with meat juice by adding a little garlic.
RED CABBAGE WITH APPLES
1 head of red cabbage weighing 1 kg
30 gr butter
200 gr fresh pork fat
250 gr apples
3-4 bulbs
0.5 cup dry white wine
0.5 st. water
salt
pepper
Boil water in a pressure cooker. Remove the stalk from the head and cut off the thick ribs. Cut the head into strips. Put cabbage and bacon into boiling water. As soon as the water boils again, put everything in a colander. Cut bacon, onion and apples into pieces. Empty the pan, heat it up, put butter, lard, onion. Lightly brown them and add cabbage, apples, wine, water, salt, pepper. Close and simmer for 25 minutes.
BRAISED CABBAGE.
Head of cabbage weighing 1 kg
100 gr smoked brisket
1 carrot
1 bulb
1 small glass of water
salt
pepper
bunch Clear the head of the upper leaves. Boil water in a pressure cooker and dip the head of cabbage into it. Close. Boil 5 min. Throw the cabbage in a colander. In an empty pressure cooker, put chopped bacon, carrots, onions, cabbage and greens on the bottom. Salt, pepper, sprinkle with water. Close and simmer for 45 minutes. greenery
BRUSSELS SPROUTS
Drop the Brussels sprouts into boiling water in a pressure cooker. Close and cook 2 min. Open the pot and drain the cabbage into a colander. Boil water in a pressure cooker again and lower the cabbage there again. Close and cook for 3 more minutes, then set aside and cool. For the sauce, melt the butter in a frying pan, salt, pepper, sprinkle with crushed garlic. Serve cabbage with hot sauce and sour cream.
CAULIFLOWER
1 kg cauliflower
2 tbsp. water
salt
Divide cabbage into florets. Wash and put in a colander without a handle. Pour water into the pressure cooker and put a crust of bread in it to eliminate the smell of cabbage. Salt water and boil. Insert a colander with cabbage on a stand so that it does not touch the water. Close the pot and cook cabbage for 4 minutes. Cool and open the pot. You can fry the cabbage in a pan, turning often. Pepper and sprinkle with chopped parsley.
PUMPKIN IN MONAGUE
1 kg pumpkin
50 gr butter
salt
pepper
Cut pumpkin into 2 squares. see Fill the pressure cooker 1/3 with water, boil it and salt it. Put pumpkin. Close and cook for 5 minutes. Drain in a colander and rinse with cold water. Melt the butter in a pressure cooker and fry the pumpkin in it, turning carefully with a knife or spoon.
PUMPKIN PUREE
1 kg pumpkin
250 gr potatoes
50 gr butter
2 eggs
2 glasses of milk
salt
pepper
Peel pumpkin and potatoes. Cut into pieces. Place in pressure cooker and pour over milk. Salt, pepper and cook for 10 minutes. mash the vegetables. Mix with butter and two beaten eggs.
SPINACH IN JUICE
Wash spinach. Scald it with boiling water and put it in a colander. Put under a press to squeeze out the water as much as possible. Melt butter in a pressure cooker, add flour, mix, add broth, stir, put spinach and chopped garlic, salt and pepper. Close and simmer for 20 minutes.
2 kg spinach
50 gr butter
1 tbsp flour
2 garlic cloves
2 cups meat broth
salt
pepper
BEANS
Wash and put the beans in the pressure cooker. Cover with cold unsalted water. Close and cook for 5 minutes. Throw away in a colander. Put the beans back into the pan and pour boiling water, salt, add onion, garlic, herbs. Close and cook for another 40 minutes. (or 3 minutes if the beans are young).
500 gr dry or young beans
1 onion, into which to stick 2 cloves
1 bunch of greens
1 garlic clove
salt
STEAMED GREEN BEANS
Pour 2-3 cups of salted cold water into the pressure cooker. Peel the beans and place in a colander without a handle, on a grate previously placed on the bottom of the pressure cooker. Close and cook for 10 minutes.
ITALIAN GREEN BEANS
1 kg beans
500 gr tomatoes
80 gr butter
1 bulb
1 garlic clove
bunch of greenery
chopped parsley
salt
pepper
From the bean pods, separate the thread that binds the halves of the pods. Peel off the skin of the tomatoes and chop. Chop garlic and onion. Quickly fry tomatoes and onions in a pressure cooker for 60 g of butter, then add beans, herbs, garlic, close the pan and simmer for 10 minutes. When serving, sprinkle with parsley and add the rest of the oil.
PEA IN CATALAN
Soak the peas the night before in room temperature water. Drain in a colander before cooking. Then put in a pressure cooker along with garlic. Pour in salted water. Close and cook 45 min. Open the pan and put the chopped brisket, tomato paste, butter, salt, pepper. Close and cook for another half hour.
250 gr dry peas
40 gr butter
100 gr smoked brisket
2 tbsp tomato paste
1-2 garlic cloves
salt
pepper
PEASANT PEASANT
2 kg peas (mature, freed from pods)
4 carrots
10 small onions
1 tbsp flour
1 coffee liter Sahara
50 gr butter
parsley branch
salt
pepper
Melt butter in a pressure cooker, put peas, carrots, chopped into pieces, onions in it. Salt, pepper, mix with flour and sugar. Put parsley, cover with water. Boil. Close the pot and cook the peas for 10 minutes.
GREEN PEA IN PARIS
2 kg peas
30 gr butter
2 carrots
1 onion, into which to stick a clove
1 chopped onion
1 garlic clove
parsley
salt
pepper
Melt the butter in a pressure cooker, put onion with cloves, sliced onion, sliced carrots, peas, garlic and parsley branch. Salt, pepper, stir. As soon as the peas change color, close the pan. Simmer for 12-15 minutes.
POTATOES IN SOUR CREAM
1 kg potatoes
60 gr butter
125 gr sour cream
chervil
Peel potatoes and cut into 4 parts. Boil for 8 min. steamed (on a wire rack) in a pressure cooker. Clean out the saucepan. Melt the butter in a pressure cooker, put potatoes from the grate into it, lightly salt, pour in sour cream. Close again and simmer for another 2 minutes.
POTATOES WITH LAD
1 kg potatoes
100 gr bacon
50 gr butter
2 onions
20 gr flour
chopped parsley
salt
pepper
Cut the fat into small pieces. Clean the onion. Fry the onion in lard in a pressure cooker, adding oil. Peel and wash potatoes. Cut into quarters. Put in a pressure cooker along with onions and lard. Salt, pepper. Sprinkle with flour, mix. Pour in 1 cup of water or beef broth. Close the pot and boil the potatoes for 10 minutes. Serve sprinkled with parsley.
POTATOES WITH TOMATOES
1 kg potatoes
50 gr butter
300 gr tomatoes
3 bell peppers
100 gr onion
bunch of greenery
salt
pepper
garlic
Scald the tomatoes with boiling water and peel immediately. Remove seeds from pepper. Peel onions and potatoes. Cut all vegetables into large pieces. Melt the butter in a pressure cooker, put vegetables, herbs, garlic, salt, pepper. Close and simmer all 15 minutes.
STuffed POTATOES
1 kg potatoes
50 gr butter
250 gr sausages
parsley
salt
pepper
Peel the potatoes and remove the middle from them. Remove the skin from the sausages and stuff the potatoes with them. Melt the butter in a pressure cooker and brown the potatoes on it. Salt, pepper. Close the pot and simmer the potatoes for 15 minutes. Serve sprinkled with parsley or cold carrots.
PROVENCAL TOMATOES
4 ripe tomatoes
4 garlic cloves
parsley
50 gr butter
salt
pepper
1 coffee spoon of crushed nuts (hereinafter in the recipe they are called breadcrumbs, which is actually a mystery shrouded in darkness. Can you tell me :)?)
Chop parsley and garlic. Melt the butter in a pressure cooker and put the halved tomatoes in it, cut side down. Fry for 1 minute, then flip, sprinkle with garlic, breadcrumbs and parsley on each half. Salt, pepper. Close the pot and simmer the tomatoes for 5 minutes.
LEEK WITH HAM
800 gr leek
60 gr butter
4 slices of ham
75 gr grated cheese
40 gr flour
0.5 liters of milk
salt
pepper
Divide the leek leaves and rinse well under the tap. Then tie into a bun. Boil salted water in a pressure cooker (0.5 pans). Put a bunch of leeks in it. Close and cook for 8 minutes. Then unravel the bundle. Fold each onion in half. Roll in grated cheese and wrap with ham slices. Place in a skillet greased with butter and pour over the sauce. Prepare the sauce in advance in the following way: fry the flour with butter in a pan until golden brown, pour in 0.5 l of milk, bring to a boil, salt, pepper and cook for 10 minutes. Remove from heat, beat 1 yolk into the sauce and add the rest of the cheese. Put the leek soaked in sauce in a hot oven for 15 minutes.
