Mom taught that the pigeons should be rolled from sauerkraut, and the meat cut in cubes.

Golubtsy is a well-known Ukrainian dish, the recipe of which is clear even to inexperienced housewives. The recipe is one and the taste is different. Beginner cooks are often interested in the question: how much to cook pigeons? Not at all! Blubs need to be stewed in the oven!



Some housewives come out dry, other cooks instead of filling - one meat. And the dish should be tender and melt in the mouth. Editorial "Site" Today I will tell you all the secrets of perfect pigeons.

How much to cook blueberries Ingredients

• 3 small cabbage jacks
• 2 large bulbs
• 2 big carrots
• 0.5 kg pork
• 0.5 kg of rice
• 2-3 tablespoons of tomato paste
• 50 ml of sour cream (can be taken cream)
• sunflower
• salt and pepper (a matter of taste)
• 2 bay leaves
• water

Preparation

1. Rice is washed, poured into a pottery and add water so that it covers it about on the finger. We put it on the fire, and when the rice boils, we cover the steak loosely and leave it to cook on the smallest fire until the water evaporates. When you see that there is no water, remove the pot from the fire and set aside to make the rice cool. 430685
   
   
   
   
2. Having cut the cap, dip the cabbage into boiling salted water so that it steams. As the leaves soften, we remove them from the head and lower it back into boiling water. We do this until only crumpled and unsuitable leaves remain. We place the top and last sheets separately: we will not wrap them. With cooled sheets, remove a thick core with a knife to get a flat surface.
   
   
   
   
3. Onions are crushed with a knife, the carrot is rubbed on a grater and, pouring a little sunflower oil on the pan, we begin to passer on a small heat. At the end, add tomato paste and remove from the stove. We let the pork through the meat grinder.
   
   
   
   
4. Mix rice, minced meat, 2/3 of onions with carrots, pepper and salt to taste - the filling is ready. Put minced rice on a cabbage leaf and wrap neat blueberries. Sheets can be cut in half and make small blueberries cone-shaped. Turn on the oven so it warms up well.
   
   
   
   
5. We pour some sunflower oil into the cast iron at the bottom, cover it with deposited sheets and stack the blueberries tightly in layers, covering each layer with a spoonful of carrots with onions. From above, throw 1-2 bay leaves, lubricate the sour cream surface and, adding water to the level of doves, wrap everything with the remaining non-standard sheets. Cast iron is covered tightly with a lid and put in a heated oven to languish for about 1 hour from the moment of boiling. The dish is ready in 60 minutes. To the table you can serve with sour cream or cream, whichever you like.
   
   
   
   
   
   

The secret of perfect pigeons There are several important things to learn before cooking pigeons. It's a pretty complicated dish. It is necessary to approach its preparation with all possible knowledge.

1. Onions and carrots for blueberries are not necessary, you can use raw vegetables. The dish is even juicier.
2. Do not add too much meat to the filling, blueberries do not taste better from this.
3. So that the blueberries begin to languish faster, you can bring them to a boil on the stove, and then put them in a heated oven.
4. You can prepare lean blueberries, adding to the filling not minced meat, but mushrooms.

Recipes are recipes, but the dish will never taste good unless you put special secret ingredients into its preparation. Every hostess has their own. For example, I add love and put my soul into it. What's your secret ingredient?