Dumplings are a Ukrainian national dish that is known all over the world. Dumplings are probably prepared in every home, and are also served in cafes and restaurants. Also, frozen dumplings can be bought in a store or supermarket and simply cooked at home. All this indicates the great popularity of this dish. There are many types of fillings for dumplings, they are made with potatoes, cabbage, buckwheat, meat, liver, mushrooms, cottage cheese, cherries, blueberries, apples, poppy seeds, this list can be extended indefinitely, it all depends on taste preferences. Dumplings can be both salty and sweet, in principle, this can be understood by reading the list of fillings. We'll talk about this a little later in more detail. Dumplings, as everyone knows, are a dish of dough inside with filling, which is boiled in boiling water. And of course, the preparation of dumplings from the dough begins. How the dough turns out directly determines how the dumplings turn out. After all, the dough is one of the important components of this dish. To prepare the dough you will need: wheat flour (it is better to take the best quality so that the dough turns out light), chicken eggs, water, salt. Be sure to sift the flour through a sieve, maybe even twice. You can add whole eggs to the dough; it is not necessary to beat them with a whisk. The water for the dough should be super cold or ice cold, it will help you knead a nice and elastic dough that will be soft after you cook it.Another advantage of preparing the dough in ice water: it will be easier to make dumplings, since the dough will not stick to your fingers. Watch how much flour you add to the dough, do not add all the flour at once. First you need to knead it well. This is easy to check: if the dough is good, then it comes off the dishes and fingers without effort. .Since today’s article is dedicated to cabbage dumplings, we will share with you tips on how to prepare incredibly tasty cabbage for the filling. For the filling, it is best to use sauerkraut. First, rinse it well so that the cabbage is not too sour. After this, cover the cabbage with water and let it cook until it is soft in the dumplings. After the cabbage is cooked, drain the water, chop the cabbage and fry it in a frying pan. Add a small amount of vegetable oil to the frying pan (this is important, because if you add a lot of oil, the cabbage will be too wet and the dumplings will fall apart), fry a little onion and place the cabbage on it....

Baked meat is a simple, but so tasty and beloved dish that is perfect for both an everyday table and a holiday one. We all know a lot of recipes for cooking meat in the oven. We add different spices, marinate with different ingredients, use foil or a baking bag, slice or bake whole. But today we will share with you tips on how to cook meat perfectly, tasty and incredibly easy. To prepare the dish we will need: meat, spices, mustard, soy sauce.As always, we start with the choice of meat. Here you can choose according to your taste, which one you like best, which suits you best in terms of fat content and taste. You can bake any meat, most often choosing pork or veal. Veal will be leaner, but pork will be fattier and juicier. The most important thing is to choose meat from an old animal, because no matter how hard you try, it will turn out tough and dry. Young and fresh meat is pinkish in color, not deep red. Check if the meat is covered with a dry crust; this is a sign that it has been lying on the counter for a long time and has become weathered. For baking, choose a piece of meat that is not too thick, because it will be difficult for it to marinate and cook well.Before marinating, rinse the meat under cold running water and dry with a paper towel. For marinating, mix soy sauce with mustard until smooth. Now a small but very useful tip: add a couple of tablespoons of sunflower oil, this will allow the meat to better absorb the marinade. Add the spices you like best to the mixture of soy sauce and mustard, this could be: nutmeg, rosemary, marjoram, dried garlic, suneli hops, paprika and so on. Regarding nutmeg: be careful not to overdo it, because this spice has a very strong aroma and taste, it can overwhelm the entire taste of the meat. It is best to bake meat on a baking sheet covered with foil. Place the meat in a well-heated oven and bake for about an hour and a half at a temperature of 200 degrees. 15 minutes before it is ready, remove the foil from the meat, thanks to this an appetizing crust will form on the meat. You can check the readiness of the meat as follows: make a small cut in the thickest place and see if there is blood inside; if not, then the meat is ready. You can serve meat with fresh vegetables, pickles, and various sauces....

It’s no secret that you can make any side dish even tastier with the help of gravy. The taste of the side dish turns out richer and more interesting, and the dish itself turns out juicier. Today we will share with you tips on how to make a delicious mushroom sauce that goes perfectly with various side dishes: potatoes, rice, buckwheat. Mushroom sauce can also be served with independent dishes: cabbage rolls, dumplings, potato pancakes. Preparing mushroom sauce is very simple, and the set of ingredients is very simple: mushrooms, milk, sour cream, flour, onions, salt and pepper. The mushrooms for the gravy can be any kind, for example, porcini mushrooms or chanterelles. Champignons are perfect for gravy; they are no worse than other mushrooms and are more affordable, and you can find them in any store. Never buy mushrooms that have already darkened on top, this means that they have been lying on the counter for a very long time. Fresh champignons are light in color and elastic.Before cooking, peel the champignons from the film on top and rinse well with cold water. You can even leave the mushrooms in the water for a couple of hours. Drain the water and cut the mushrooms into either cubes or slices. Place the chopped mushrooms in a saucepan or deep pan, add milk and let it cook. Take two large onions and cut them into cubes and also add them to the mushrooms and let them cook together. When everything boils, add salt, so the broth will be richer. Cook the mushrooms until the onion is soft.After the mushrooms are cooked, you can add sour cream or cream. If you choose sour cream, then take sour cream with high fat content. You can also add a piece of butter, it will thicken the gravy and give it a creamy flavor.To make the gravy thicker, you can add flour. But do not pour the flour directly into the pan, then it will be difficult to mix it and as a result a lot of lumps will form, which will simply spoil our gravy. To ensure a lump-free gravy, take a small deep bowl and pour half a cup of milk into it. Place two or three tablespoons of flour into a bowl and whisk thoroughly until the mixture is smooth. Pour the flour mixture into the pan with the mushrooms in a thin stream, stir thoroughly and bring to a boil. When the gravy is almost ready, you can add a little garlic, this will give the gravy a spicy taste, do this as desired. ...

Fish is a very commonly used product in our daily diet. We stew it, bake it, fry it, make soup from it, make various casseroles and cutlets. Our article today will be about a simple, but everyone’s favorite dish - fried fish in batter. Cooking fish in batter is very simple and quick, but you still need to follow the cooking rules to make the dish tasty, juicy and beautiful. We will tell you how to choose the right fish and how to prepare an excellent batter.It is always important to remember that if you do not choose the right fish, the dish will not turn out well, no matter how hard you try. You can fry different fish, both sea and lake, it all depends on what you like. A large number of different types of fish are suitable for frying: pollock, trout, pink salmon, mackerel, pike, carp, capelin. First and most importantly, the fish must be of good quality. Unfortunately, if the fish, for example, is frozen several times, in this case it will fall apart. If you choose among fresh fish, first check the gills of the fish; on fresh fish they should be bright red. Also check the smell of the fish, its integrity and the color of the skin. We recommend choosing fish for frying that has few bones, and it is best to choose fillet. The fillet is ideal for frying in batter; the result is juicy pieces of fish in an airy batter. We also recommend marinating the fish. For this use: onion, lemon, salt, pepper. Chop the onion very finely, squeeze the juice from the lemon and chop it, add salt and pepper. Marinate the fish for no more than two hours, otherwise it will become hard. Now let's start preparing the batter. To do this you need to take eggs, flour, salt and pepper. And now we will share with you a little secret: add a teaspoon of baking powder to the batter, then the batter will be very airy and soft. Make sure that the batter does not turn out too liquid, because in this case it will drain from the fish. To avoid the formation of lumps in the batter, mix all ingredients with a whisk. You can check the correct consistency of the batter very simply, take a piece of fish and dip it in the batter, lift it above the bowl and check if the batter remains on the fish in an even layer, then the batter is prepared correctly.Fry the fish in a saucepan in a large amount of oil. Follow this order: roll a piece of fish in flour, then dip in batter on both sides and then roll in flour again. Fry until golden brown. After removing the fish from the pan, place it on paper towels to remove excess oil. ...