Why stew doves with potatoes Bashny.Net

“Believe it or not, and the blueberries in the Kazan are much tastier than in any other dishes,” says Stalik Khankishiev, smiling. “There’s no way to make a hearty meal for a big family that’s easier and faster than that,” the chef adds.

Today's edition. "Site" I decided to check if that's true and invites you to join our cooking experiment.

And all the subtleties of cooking pigeons in Uzbek you will learn from the step-by-step instructions that we have compiled in advance.

Blubs in Kazan Ingredients

• 2 young cabbages
• 700g beef clipping
• 100g rice
• 1 kg of potatoes
• 700g carrots
• 1 kg of onions
• 250g adjik
• 100g pickled tomatoes
• 250ml tomato juice
• dillbundle
• parsley
• salt
• tasteful
• 700 ml of zigir oil

Preparation

1. First, clean the cabbage from the upper sheets, cut the pockets and send the heads in hot water for 10-20 minutes. Wait until the leaves begin to separate from the heads and immediately remove them.
   
   
   
   
2. At the time, while the coaches are boiling, you can prepare fillings for blueberries. Scroll the meat through a meat grinder and then mix the mince with rice, salt and spices. Peel and cut 2 bulbs into small cubes, as well as grind dill and add ingredients to a bowl of minced meat. Stir everything carefully, then start forming pigeons.
   
   
   
   
   
   
3. Next, you need to sew the remaining onions with semi-rings, as well as clean and cut the carrots into large pieces. After the carrots peel and cut into quarters of potatoes. Then we pour zigir oil into the pot and slightly warm it up. And then we send onions and carrots to roast in it.
   
   And don't forget to salt your vegetables.
   
   
   
   
   
   
4. Then add pickled tomatoes, ajika and tomato juice to Kazan. Stir everything well, turn down the fire and put the pigeons in the pot.
   
   
   
   
5. It remains only to lay the potatoes on top of the doves, sprinkle it with a large-chopped parsley and pour all the water. After that, we cover the Kazan with a lid and leave the pigeons with potatoes to stew for 45-60 minutes.
   
   
   
   
   
   

Serve the dish to the table is best with sour cream or homemade mayonnaise.



Bon appetit!