Ukrainian beef krucheniki with mushrooms. Krucheniki is a delicious dish of Ukrainian cuisine. Chicken fingers with prunes

Krucheniki is a hot appetizer of traditional Ukrainian cuisine. It is a small rolls of meat or fish with various fillings. They are also called meat fingers.

In old times this dish was prepared mainly from pork and was served at the table on big holidays. In the modern interpretation, kruzhiki can be made from any type of meat (pork, chicken, beef, turkey, fish).

Read also:

How to cook rolls?

The filling can also be very diverse (cheese, vegetables, mushrooms, dried fruits, bacon, pickled cucumbers), it all depends on the chef's imagination.

We propose to consider the most common options cooking this wonderful Ukrainian dish and choose the one that you like.

Pork knuckles

Required Ingredients:

750 g pork (loin or neck);
225 g of hard cheese;
2 small onions;
1 medium carrot;
1 egg;
100 ml of homemade sour cream;

breadcrumbs;

vegetable oil.

cut pork small plates and repulse. Add spices to taste (salt, pepper) and leave to marinate. While the meat is marinating, you need to prepare the filling.

Fry one finely chopped onion until golden brown. Chop parsley and dill, add fried onion and grated cheese, mix well.

Put the stuffing on the beaten meat and roll up into a roll.

So that the kruchenik does not lose its shape during cooking, it is wrapped with a thread or the edges are fastened with a toothpick. Dip each roll in egg, then in breadcrumbs and fry until golden brown.

Next, you need To do this, grated carrots and diced onions, fry until half cooked. Add sour cream, salt, pepper and mix thoroughly. Fried meat fingers are laid out in a pan to the sauce, covered with a lid and simmer over medium heat within 30-35 minutes.

Krucheniki with mushrooms

Required Ingredients:

750 g pork (loin or neck);
300 g of forest mushrooms (you can take champignons);
100 ml natural yogurt;
2 small onions;
ground allspice, salt;
75 ml of water;
vegetable oil.

Cut pork meat, beat off, salt, pepper and leave to marinate. Meanwhile stuffing is being prepared. To do this, fry the onion, cut into small cubes until transparent, add finely chopped mushrooms, salt, pepper to the onion and fry until tender.

Put the cooled stuffing on pieces of meat and form torsions. Fix them with a thread or a toothpick and fry until golden brown. Dilute yogurt with water, add salt and pepper. Pour the meat rolls with the resulting sauce, cover and simmer for 40 minutes over low heat.

Chicken rolls

Required Ingredients:

750 g chicken fillet;
225 g of hard cheese;
150 g of fat;
70 g butter;

fresh parsley, dill;
salt, ground allspice;
refined vegetable oil.

Chicken fillet cut into small slices lightly beat off, salt, pepper and set aside for now. Mix softened butter with sour cream and finely chopped herbs. Add grated cheese and chopped lard, mix well.

Put the finished filling on the fillet pieces, wrap and fasten the rolls with toothpicks. Fold the formed rolls into a form greased with vegetable oil, cover it with foil, pinching the edges, and put in the oven for 30 minutes at a temperature of 180 °.

Krucheniki with prunes

Required Ingredients:

700 g chicken fillet;
100 g prunes (smoked);
100 g of walnut kernel;
100 ml homemade sour cream or natural yogurt;
75 ml cream;
80 ml soy sauce;
2 small onions;
ground allspice, salt;
30 g butter.

Cut the fillet, beat off, salt, pepper. Mix soy sauce with sour cream (or yogurt) until smooth, pour the fillet and chopped onion into rings with the resulting marinade. Leave for 15 min. At this time you need prepare the filling. Dry the washed prunes, cut and mix with chopped walnut kernel.

Put the resulting mass on pieces of fillet and form rolls.

Secure them with string or a toothpick. Put the meat rolls into a baking dish greased with butter, pour over the soy sauce marinade, put onion rings on top, brush with cream and send to bake for 30 minutes at a temperature of 180 °.

Ukrainian cuisine is famous far beyond the borders of our country. Many people know how tasty and varied it is. Very popular and well-known are such Ukrainian dishes as: borscht with donuts, jelly, dumplings. Pork krucheniki with mushrooms is also a national meat dish. It is prepared on holidays and served on the table with a side dish. The combination of fried mushrooms with tender pork gives an amazing taste to this dish. You can also cook with dried apricots and olives in a similar way.

For the preparation of krunik with mushrooms, we need the following products:

• Pork chop - 0.5 kg.
• Fresh champignons - 0.3 kg.
• Onion - 1 piece.
• Egg - 1 piece.
• Flour - 200 g.
• Vegetable oil for frying.
• Ground black pepper.

We clean the pork chop from the ribs, lard (if there is a lot of it). Wash meat under running water. We put it on a cutting board and with a knife, cut the meat into portions. To make the piece wider, we do not cut the first cut to the end of the meat, and cut the second cut completely. It turns out that our semi-finished product consists of two parts, so the piece is longer.

Now, with the help of a hammer, we beat off our workpiece in such a way that the meat becomes thinner. We do this evenly over the entire surface of the piece. Salt and pepper.

We proceed to the preparation of the filling for kruchenika. We clean the mushrooms, wash them under running water. Cut into medium pieces. Pour vegetable oil into a heated frying pan. Throw in chopped mushrooms. Fry over medium heat, stirring occasionally.

We clean the onion from the peel. Cut into medium cubes. When the mushrooms are a little fried, pour the chopped onion into the pan. Stir and continue to fry until golden brown. At the end of frying, salt and pepper to taste. Turn off the pan. Set the mushrooms aside to cool.

Now let's prepare an egg mash for frying meat. Take an egg, beat it with a fork and add 50 g of water. Pour flour into a bowl for breading.

We take a blank of meat, put the filling of fried mushrooms. Now we turn our meat into a roll.

We put a frying pan on the fire. Pour vegetable oil into a heated frying pan.

Dip the roll first in the mash, and then roll in flour and again in the mash.

We put the kruchenik on a preheated pan - seam down. Fry on all sides until golden brown.

Pork steak with mushrooms served hot.

Bon appetit! You will find even more delicious meat recipes in our section: "

Krucheniki with mushrooms recipe with photo

Let's see the recipe for delicious wild mushroom stewed with sour cream sauce. Now let's try to cook this wonderful dish on our own. Photos will help you.

Ingredients:

• 6 pork cue balls (approx. 100 grams each)
• 15 grams of dried mushrooms (preferably white)
• 400 ml boiling water
• 150 ml of excellent quality sour cream
• 50 grams of hard cheese (Russian, Gouda)
• 1 onion, finely chopped
• 6 tbsp vegetable oil
• 2 tsp starch
• Salt and freshly ground black pepper to taste

Krucheniki with mushrooms in sour cream sauce

First of all, let's boil the mushrooms. To do this, fill them with 400 ml of boiling water and leave to cook for one hour. When the mushrooms are cooked, they will need to be drained and cut into small pieces.

After the mushrooms are ready and chopped, in a frying pan with heated 2 tablespoons of vegetable oil, fry the finely chopped onion until it becomes soft. Next - add mushrooms to the onion and fry a little more (no more than 5 minutes).

See also: Chicken fillet with mushrooms

Remove the onion and mushrooms from the heat and set aside.

Let's cook the meat. The meatballs need to be beaten off on both sides through the film and seasoned with pepper and salt on both sides.

Cheese must be grated on a fine grater, add to the cooled mushrooms and onions and mix thoroughly.

We collect our bits. To do this, put the filling in the center (mushrooms, onions and cheese), and wrap our meatballs.

See also: Potatoes with mushrooms

Advice! So that the rolls do not crumble during frying, they can be chipped with a toothpick.

We put all the krucheniki in a pan and pour 1/3 of the liquid from the mushrooms and simmer over low heat for another 5-10 minutes under the lid.

After the krucheniki are cooked, they need to be removed and put on a clean plate.

Pour the remaining liquid from the mushrooms into the pan in which we previously fried our krucheniki, make the fire maximum and fry until ¼ of the original amount remains.

During the time that our liquid evaporates, we take out the toothpicks from the twisters.

Add sour cream to the liquid in the pan, bring all the liquid to a boil and put our torsion bars into the sauce. We warm up all our dishes.

It's time to serve our meal. To do this, put the sauce rolls on a plate, and pour 50 ml of water mixed with starch into the sauce. Cook the sauce until it thickens, about 2-3 minutes and pour the prepared sauce over the torn.

Everything, you can serve our exquisite and tasty dish. The best side dish for such krucheniki will be mashed potatoes and pickles.

Of course, to cook rolls with mushrooms it will take time, but be that as it may, it is worth it, as the dish turns out to be amazingly tasty. Krucheniki you can cook with any mushrooms, but I prefer with dried porcini, which I have in sufficient quantities. No less tasty this dish is obtained with champignons. I'm making 6 servings today. So, less words, more action!

For cooking rolls with mushrooms we will need:

• 6 pcs. pork chops (about 100 grams each)
• 15-20 grams of dried porcini mushrooms
• 100 grams hard cheese
• 1 large onion
• Vegetable oil
• Salt, pepper to taste

Mushrooms Pour in boiling water and leave for about an hour.
Finely chop the mushrooms.

Heat the vegetable oil in a frying pan, add finely chopped onion and fry until golden brown.

Add chopped porcini mushrooms or champignons

Salt a little and simmer until tender.
Remove from heat and let mushrooms cool slightly.

meatballs we beat off very carefully on both sides, but we do it as carefully as possible so as not to tear.
Rub the chops with salt and pepper.

hard cheese rub on a coarse grater, add to the cooled mushrooms and mix.

We divide the resulting filling into six equal parts. We spread the filling on each beaten piece of meat, distributing it in the center of the cue ball, leaving the edges free, and tightly wrap it in a roll.

Heat vegetable oil well in a frying pan twisters and fry on each side until golden brown.

Lay out on a platter. Krucheniki with mushrooms ready!

For those who love, you can prepare sour cream sauce for this dish.

BON APPETIT!

I couldn't help posting another photo of the fritters prepared by AllaSkirka, my old and unchanging reader. This dish will please the most demanding gourmet!

Friends, here is a variant of krucheniki prepared by AllaSkirka for Easter! The dish turned out simply stunning, very appetizing and certainly tasty! I am immensely grateful to this hostess for her activity, she always finds time to please everyone with very beautiful photo reports!

My reader Lyuba really liked the mushroom rolls the next day, when they cooled down well and cut perfectly. These are the sandwiches she made. Very appetizing to say the least! Thank you very much for the work done!

And these are rolls with mushrooms from the reader Mira in the context! It worked out great! No wonder all the guests were delighted!

My reader Mira cooked mushroom rolls for her husband's birthday, and judging by the photo, she did it perfectly!!! Incredibly appetizing, very well fried, stuffed with champignons and cheese. A huge thank you to this hostess for trusting my recipe))). Special thanks for the wonderful photo!

From Musya’s quote: “I’m talking about the vikonannya of the home zavdannya (chastkovo). The first twisters in my life. She didn’t rob herself, and didn’t invite anyone ... Pork, cheese, cut prunes, mushrooms, cibula, strong spices. Mushrooms that tsibula smeared in front. In the comments before the recipe, I read about the mushroom filling, and I wanted to try everything at once: mushrooms with syrup and cibula with prunes. It tasted so delicious, why did I butter the pie, only a substitute for dough - a pork rind. Incredibly appetizing krucheniki turned out at Musya. Big fellow!

Very tasty and no less beautiful krucheniki were made by my colleague from the USA - Musya, who cooked them for her family according to my recipe, which is incredibly nice!

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  • Stravi z ovochіv

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    Ukrainian cuisine cannot be seen without vishukani meat herbs. Itself such an original grass, along with a spicy rodzinka, є torsion.

    Name it, it’s quick, it’s like the word “twist” - even if you want to cook some grass, you need to beat a small piece of meat (abo ribi), spread the yogo, like a crescent, put the stuffing in the middle and twist it into a slotted roll.

    Mushrooms, cheese, vegetables, dried fruits can be fillings for krucheniki - everything that your culinary fantasy comes up with! So stock up on food, rob the recipe and numo chakluvati!

    1. Chicken rolls on potatoes

    Cooking

    • Cut the chicken fillet into plates and lightly crack, salt and pepper. Vershkov's oil was taken out of the refrigerator, left out for a day at room temperature, so that it became soft. Trim the greens and mix with soft butter and sour cream, mix thoroughly.
    • Grate hard cheese on a large third and cut the bacon with small pieces, add everything to the top of the mass, mix well. Put a spoonful of stuffing on the chicken fillet shreds, curl up with a roll and fix with an additional toothpick.
    • Peel the potatoes, crush and cut them with kiltsami. Cover the baking dish with foil, cover with olive oil, make a ball of torn crackers, and put the rolls on top, cover with foil, seal the edges. Let the oven heat up to 180º and bake for 1 year.

    2. Pork rolls

    Cooking

    • M'yaso por_zat shmatki like on vіdbivnі that lightly vіdbity, pepper, salt. Pour one cibulin with dry pieces and smear it on a frying pan with olive oil to a golden color, take it out of the fire and cool three times.
    • Grind the crepe and parsley, grate hard cheese on a large tert, add oiled cibul and mix. Viklasti, I’m ready to fill the stuffing for a piece of meat, burn it with a roll, fasten it with a toothpick or a thread. Roll the rolls in breadcrumbs and grease them on a frying pan with olive oil.
    • The cibulina was left pored on fried shmatochki, grated carrots on a large grater, lubricated until cooked, salt, pepper and add sour cream, mix. Put in a frying pan with sauce while smearing the rolls, cover with a lid and leave on a small fire for 30 strands, so that they are stewed.

    3. Volinsky rolls with cabbage

    Cooking

    • Pork meat is cut into small pieces and three pieces are cut, salt and pepper. Pour the cibula with dry shmatochki, lubricate it to a golden color, add sauerkraut to the cibula, mix, salt, pepper and stew about 10 quills on a small fire.
    • Put three fillings on a piece of meat, burn it with a roll and fix it with a toothpick or thread. Soak the skin kruchenik in sour cream, roll in breadcrumbs and brush until golden brown.
    • Put all the rolls in a frying pan and stew about 15 quills on a small fire, adding three sour cream, salt and pepper.

    4. Zhytomyr rolls with sauerkraut

    Cooking

    • Cut meat into thin slices, cut three pieces, salt and pepper. Porize the cibula with small pieces and smear it to a golden color. Cut pickled ciders into small cubes, mix them with greased cibulae and breadcrumbs, the filling is ready.
    • Put three fillings on a piece of meat, roll it up with a roll and fix it with a thread or a toothpick. Roll the krucheniki in boroshni and lubricate until golden brown, put them in a saucepan, pour tomato paste dissolved in water, salt and pepper.
    • Put on a small fire and put out about 25 quills.

    5. Krucheniki with mushrooms

    Cooking

    • Pore ​​meat on thin shmatki, lightly beaten, salt, pepper. Porіzat cibulu dribno and pіdsmazhiti to clarity. Add to the burnt stoves, mix and grease until ready, take out of the fire and cool.
    • Put three fillings on a small piece of meat, roll it up with a roll, fix it with a thread or a toothpick.
    • Grease the krucheniki until golden brown, put them all in a frying pan, add three or three tablespoons of water, you can add 3-4 tablespoons of sour cream, cover with a lid and stew on a small fire with a stretch of 15 strands.

    6. Krucheniki with prunes

    Cooking

    • Wash the chicken fillet, dry it and cut it with shmats, cut three pieces, pepper, salt. Mix the soy sauce with mayonnaise until smooth, and soak the meat in new water and cut the cibula with pivkiltsy or kiltsy. Pometi prunes, hang them on a paper towel.
    • Spread one cream on a piece of meat, burn it with a roll, fix the threads or toothpicks for help. In the form for baking, lay the rolls, pour the marinade from soy sauce and mayonnaise, pour the tops of the rolls on top of the rolls.
    • Place in the oven for 30 minutes and boil at a temperature of 180º.

    7. Veal rolls

    Cooking

    • Rinse the meat and cut it into thin pieces, lightly beat it, salt and pepper. Wash the rice and cook it, take it out of the fire, cool it. Boil a chicken egg for cool. Tsibulyu posіkti drіbno and pіdmzhiti until golden, mix with poіzanim egg, trimmed greens and boiled rice, pepper, salt.
    • Put the stuffing on the pieces of meat, curl up with a roll and fasten with a toothpick or a thread. Roll the krucheniki in boroshni and lubricate until golden brown.
    • Put the rolls into a saucepan, pour sour cream and broth, salt, pepper, bring to a boil, and even change the fire and stew the beef.

    8. Krucheniki with qibulei

    Cooking

    • Pore ​​meat, beat, salt and pepper. Hit the cibula with pivkiltsy and put it on the skin shmatok, curl it up with a roll and fix it with a thread with a toothpick.
    • Lubricate the rolls to a golden color and viklasti їх in a saucepan, add water, sour cream, pepper, salt, place on a small fire and stew about 40 strands.

    Cooking

    • Defrost the mackerel, clean and promit, cut it into fillets, remove the tassels, pepper, salt and sprinkle with lemon juice, put some quills on the dekilka so that the meat was marinated.
    • Vershkov's oil was taken out of the refrigerator and left out at room temperature, so that the water became soft. Greens are trimmed and mixed with oil, trimmed with a teapot and rubbed on a large third with cheese.
    • Spread the ribne fillet with the prepared stuffing, burn it with a roll, fasten it with a thread or with a toothpick. Put in a casserole dish, grease the ribs with olive oil and rolls for about 20 strands at a temperature of 200º.

    Do you love like twisters, do you want to? Cook, experiment, entertain guests and share information with friends at social networks.