Composition / ingredients
Cooking method
I cut carrot, turnip, onion and rutabaga into slices, and cut cabbage into cubes. I cut the lamb into small cubes and boil it to a state of semi-readiness. From time to time I remove the foam from the broth. I lay out the meat in ceramic pots for the oven, cover it with a layer of rutabaga, carrots, onions and turnips on top. The next layer I spread small canned cucumbers, salt the food, put the mushrooms soaked in water and carcass in the oven at medium temperature. When the ear is ready, I sprinkle it with garlic passed through the presser and finely chopped parsley and dill. You can lightly fry wheat flour in vegetable oil and season it with food. Instead of dry mushrooms, I often use champignons. This ancient Russian dish is so forgotten that it will come off as a pleasant exotic against the background of ordinary overseas peddlers.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Green cabbage - 46 kcal/100g
- Fresh frozen green cabbage in a package - 45 kcal/100g
- Lean mutton - 169 kcal/100g
- Fat mutton - 225 kcal/100g
- Lamb - brisket - 533 kcal/100g
- Mutton - ham - 232 kcal/100g
- Lamb chop on a bone - 380 kcal/100g
- Lamb shoulder - 284 kcal/100g
- Mutton - back - 459 kcal/100g
- Turnip - 30 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Dried porcini mushrooms - 286 kcal/100g
- Dried chanterelles - 261 kcal/100g
- Dried blueberries - 231 kcal/100g
- Dried aspen - 315 kcal/100g
- Dried Shiitake - 331 kcal/100g
- Rutabaga - 34 kcal/100g
- Salt - 0 kcal/100g
- Pickles - 11 kcal/100g
