Ukrainian twigs from the Volyn mistress, so that the husband indulged in gluttony even on weekdays

One of the most delicious and hearty dishes of Ukrainian cuisine are twists. As the name implies, the filling in them is wrapped in a thin piece of meat.



The filling options can be very different: mushrooms, cheese, prunes, onions, carrots. The taste is simply divine.

Pork Rabbits Ingredients

• 500g pork fillet
• 0.5 tsp salt
• 0.5 tsp ground black pepper
• butter
• 0.5 tbsp sour cream
• 2–3 tbsp ketchup

Mushroom filling ingredients

• 200g mushrooms
• 1 bulb
• salt and pepper
• vegetable-oil

Rice filling ingredients

• 100g boiled rice
• 50g prunes
• 50g dried
• 1 bulb
• salt and pepper
• vegetable-oil

Preparation

1. Cut the film from the meat and cut into the same pieces 1 cm thick.
   
   
   
2. Evenly beat the pieces of meat with a kitchen hammer. Sprinkle and pepper.
3. Put it on a paper towel.
4. Meanwhile, finely chop the onions and mushrooms.
   
   
   
5. Sprinkle, pepper and roast in vegetable oil until the liquid evaporates completely. Put it in a separate bowl.
   
   
   
6. Wash and soak prunes and dried apricots in hot water for 5 minutes so that they become softer.
7. Roast the onions softly in the pan. Add sliced dried fruit, carcasses under the lid for 5 minutes.
8. Mix it with boiled rice, pepper and salty. Put it in a bowl.
9. Put on each piece of meat a little mushroom or rice filling.
10. Roll it and tie it.
11. Roast in butter under the lid on a small heat until half-ready.
    
    
    
12. Mix sour cream and ketchup.
13. Put the roulettes in the pan.
    
    
    
14. Pour the sauce and carcasses over a small heat for 30 minutes.
    
    
    
15. That's it, pork twigs are ready. Serve them hot on the table. Bon appetit!

In the old days, roasters were cooked mainly from pork and served at the table on big holidays. In the modern interpretation, appetizing diner roulettes can be made from any kind of meat, and you can treat them all year round!

Stewed in sour cream, the twigs turn out exclusively soft and tender. And those who prefer the blush crust can fry them in a pan or bake them in foil.