What to cook for lunch and dinner from fresh vegetables

Hey, everybody! Today I want to talk about what can be made from meat and vegetables. These dishes are honored guests of every Slavic family. They are prepared in Ukraine, Russia, Moldova, and even Romania.

Stuffed peppers will be a wonderful decoration for the table. The dish attracts bright colors and an appetizing aroma. This is a time-tested classic recipe for cooking pepper.



The ingredients

• 4-8 Bulgarian peppers
• 400g ground meat (mixture of beef and pork)
• half-glass
• 1 carrot
• 1–2 tbsp tomato paste
• 4 Bulgarian peppers
• parsley
• salt
• pepper
• sour cream

By the way, pepper stuffed with meat and rice does not require a side dish. It's a self-sufficient dish. One such pepper can replace a full snack, and if you take a couple – the whole lunch. By the way, stuffed peppers took with them for lunch merchants in Europe at the end of the XVI century. But they did, of course, smack him. Who knows, maybe this is the ancestor of our Slavic cuisine?

Preparation

1. We take the peppers and cut off the top of them. Seed cleansing. Then we take the onions and cut them finely. Roast on a small fire with butter until transparency. Clean the carrots, grind and add to the onions. We roast another 2-3 minutes.
   
   
   
   
2. Wash the rice and cook in boiling water for 5-6 minutes. Drop it on a sieve and cool the rice. Mix minced meat, rice, onions and carrots. Add salt, pepper and parsley.
   
   
   
   
3. Prepared peppers are stuffed with filling and put in a pan. We leave them in the pan in an upright position. If you plan to cook a lot of peppers, you should take a wide pan. Pour the peppers with salted hot water not above the edge of the pepper and cook on low heat for about 40 minutes. In addition, you should cover the pan with a lid.
   
   
   
   
4. At the very end, add tomato paste to the pan. It can also be replaced with tomato juice. Bring the peppers to a boil, remove from the fire. The dish is ready.
   
   
   
   

Traditionally, this dish is served with sour cream. Well, let's not break the tradition - a little sour cream will not hurt. Add sour cream and sauce in which peppers were cooked, and serve on the table. The aroma of peppers will not leave guests indifferent.

Blubers in grape leaves Another traditional Slavic dish. In another way, these pigeons are also called dolma. A feature of cooking is the use of grape leaves.



Ingredients for blueberry

• pig hands - 600-700 grams
• 250g rice
• 200g onions
• 150g carrots
• 2 tbsp tomato paste
• 2 cloves of garlic
• salt
• pepper
• fresh grape leaves - 50-60 pieces
• parsley green
• greenbow

Filling ingredients

• 150g onion
• 2–3 tbsp tomato paste
• 1 cup of water or broth
• lemon
• vegetable-oil
• salt
• pepper

Preparation

1. Pour rice with steep boiling water and leave for 40-50 minutes for swelling. Then cut the pig hands into small pieces and roast 5-7 minutes.
   
   
   
   
2. Grate the carrots and cut the onions finely. Add vegetables to the meat and roast for another 5 minutes. Then add a tomato paste and a couple of tablespoons of water. Salt, pepper, stir and stew for 5-7 minutes.
   
   
   
   
3. Swollen rice mixed with meat and finely sliced parsley, dill and green onions. You can add some cilantro to your taste. Then we pass through the meat grinder garlic and add to the rice with filling. If necessary, we will salt again.
   
   
   
   
4. Washed fresh grape leaves pour steep boiling water for 3-5 minutes. We drain the water and shake off the excess water. Each leaf we cut the stems and thickening at the base. We put the sheets on the matte side upwards and lay out a filling on each - about 1 tablespoon. Then fold the sheets into a tube so that you get blueberries.
   
   
   
   
5. Take a thick pot or a cossack. We line the grape leaves and place the blueberries tightly. We put them in several rows.
   
   
   
   
6. Roast the onions in vegetable oil until soft. Add the tomato paste. If it is thick, you can add some water. Stir and roast for 3-5 minutes. Let's pour it on the doves. To taste, you can add lemon juice.
   
   
   
   
7. Pour the pigeons with water or broth so that they are slightly covered with liquid. Cover a flat plate and bring to a boil. Then reduce the fire to a minimum and leave to cook for 1-1.5 hours.
   
   
   
   

Take out the pigeons and put them on the table. You can serve the same as peppers, with sour cream. But that's what everybody likes. There is nothing better than our folk cuisine. Your family or guests will enjoy such a rich and delicious meal. I wish you good luck in cooking, as well as a pleasant appetite!