Boiled lard according to the recipe of the abbess of the convent Bashny.Net

You need to try very hard to find a person who would enthusiastically eat boiled lard. Unless it's boiled lard in onion husks.



Today's edition. "Site" We will tell you how this amazingly tasty and fast snack is prepared, as well as share a video with detailed instructions for its preparation from Olga Matvey.

Boiled lard in onion husk Ingredients

• 1 kg lard with a slot
• 3 heads of garlic
• 2 handfuls of onion husk
• 3 tbsp black ground pepper
• 170g sea salt
• 1 liter of water
• 2 bay leaves
• 5g pepperpet

Preparation

1. First, wash the onion husks in warm water, and then lay out half to the bottom of the pan. On top lay out pieces of lard, bay leaves, pepper peas, as well as salt. To give lard a rich flavor of smoked, you can also add 50 g of prunes to the marinade. After you put all the ingredients in a pan, lay out the remains of onion husks over the lard and pour everything with water. Then we send the pot to the fire and wait for the water to boil. And then boil the fat for 15-20 minutes on medium heat.
   
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2. Next, remove the pan from the fire, cover with a lid and let it cool completely, then send it to the refrigerator for 1 night so that it is infused and soaked in marinade. The next morning we take out the bacon from the pan, clean the husks and dry with paper towels.
   
   
   
   
   
   
3. Now the lard needs to be thoroughly grated with black ground pepper and garlic. To this set of spices, a crushed bay leaf can also be added for greater aroma.
   
   
   
   
4. After all the procedures done, it remains only to wrap lard in parchment or food film and send it to the freezer for 7-9 hours. It is best to do this before going to bed, so that the next day already try an appetizing snack.
   
   
   
   
5. The next day, we take out the lard from the freezer, give it 5-10 minutes to stand, so that it thaws slightly and cut into thin slices.
   
   
   
   

Voila - delicious snack for borscht ready! Such lard can be stored in the freezer all year round, so you can immediately harvest it in large batches.

As promised, we also share a video version of the recipe from Olga Matvey.

https://www.youtube.com/watch? v=pu_9eSdIJRs

Bon appetit!