Pleasant Peasant Food
(Page 2 of 2)
CUCUMBER WITH SMETANA
RELATED CONTENT
1 large cucumber
1 teaspoon salt
2/3 cup smetana
1/4 teaspoon pepper
2 teaspoons lemon juice
Peel the cucumber, slice it thin, sprinkle with salt, and
leave it for about an hour. Strain off the liquid. Combine
the smetana, pepper, and lemon juice, pour the
mixture over the cucumber slices, and serve the dish
chilled.
GOLUBTSY (STUFFED CABBAGE LEAVES)
2 onions, chopped
3 tablespoons butter
1 pound ground beef
Salt and pepper
1/2 cup cooked rice
1 cup stock
1 medium-sized white cabbage
1 tablespoon flour
1-1/4 cup smetana
2 tablespoons tomato puree
(or 1 cup tomatoes)
2 teaspoons sugar
2 tablespoons vinegar
(or the juice of 1/2 lemon)
Fry the chopped onions lightly in 1 tablespoon of the
butter. Add the ground beef with salt and pepper to taste
and continue the frying for a few minutes. Then remove the
pan from the heat and mix in the cooked rice and a little
of the stock.
The whole cabbage should be cooked until soft in salted
water. The leaves should then be separated and flattened,
and the thick stalks cut away. Put about 1 tablespoon of
the meat filling on each leaf, roll up the little package,
and turn in the ends. Fry the rolls in 1 tablespoon of
butter until they're browned lightly on all sides, and pack
them closely in a casserole.
Melt the remaining tablespoon of butter, blend in the
flour, and dilute the sauce with the rest of the stock. Add
the smetana, the tomatoes or puree, and the sugar.
Salt to taste. Boil the mixture and stir it well. Remove
the liquid from the heat, add the lemon juice or vinegar,
and pour the sauce over the cabbage rolls. Cook the dish in
a slow oven for 1 hour. This is a firm favorite with my
family.
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