How to properly cut potatoes into strips. Ways to cut potatoes into strips without shredding

Perhaps the most popular dish on Russian tables was and remains fried potatoes. One of the main conditions for preparing this dish is the correct cutting of root vegetables. Every housewife has her own secrets on how to cut potatoes for frying. If you are not yet familiar with them, then our material will be very useful.

Cubes or cubes: options for cutting potatoes

Nutritionists, gastroenterologists, and adherents of healthy eating loudly insist that fried potatoes are a very dangerous dish for our stomach. They categorically do not recommend that anyone indulge in such a delicacy, especially people with digestive tract problems.

But then a time-worn phrase comes to the mind of an ordinary person: “The forbidden fruit is always sweet and captivating.” So why, if you want, then you can’t? It’s very possible, but not always and necessarily in moderation. And in these rare moments, you should also think about what kind of potatoes you want to cook. Perhaps fry in a frying pan or simmer in a large amount of sunflower oil? Or maybe bake it in the oven with spices? Although this option is difficult to classify as truly fried potatoes.

How to properly cut potatoes for frying will depend on the chosen method of preparing the dish. There are only three options:

• cubes;
• straws;
• cubes.

These cutting techniques are quite simple and even a child can do it, as long as he doesn’t hurt his fingers. Let's consider each option separately.

Comfortable stripes

So, let's figure out how to cut potatoes into strips for frying:

• We rinse the root vegetables under running cool water. If the potatoes have eye sockets, it is better to do this with a brush.
• Then we peel the potatoes and place the tubers sideways on a cutting board.

• Then turn the circle over onto the board flat and cut into strips equal to the thickness of the slice.

• Wash the straw thoroughly in a bowl of water. This will remove excess starch from the vegetable.

• Place the potatoes in a heated frying pan with sunflower oil.

This option allows you to achieve deep frying of the potatoes and is ideal for cooking deep-fried dishes in a large amount of sunflower oil. In this case, a dish called “fried potatoes” will miraculously be renamed into overseas “french fries.”

Simple blocks

This method of cutting potatoes also does not require special skills or manual dexterity. All you need is a cutting board, a sharp knife and peeled potatoes. Then proceed according to the instructions:

• Place the peeled tubers on a cutting board and press with your fingers to the side of the center.

• Cut the potatoes into 4 equal parts with two movements of the knife - lengthwise and crosswise.

• Now cut each quarter into two parts again so that neat crescents come out.

• Rinse the potatoes in a bowl of water, dry them and start frying.

Potatoes cut into cubes turn out very tasty if you fry them in a frying pan with oil and spices. Quite often, “Country Style Potatoes” are also prepared from crescent pieces.

Favorite cubes

The simplest and most understandable cutting method for everyone is neat squares. This is the kind of potato that housewives add to soups and salads. But it turns out no less tasty when fried.

Read also:

Let's look at how to cut potatoes into cubes step by step:

• Wash and peel the potatoes.
• Place the root vegetable on a cutting board and, with one clear movement of your hand, cut into halves.

• Now turn the half over, flat side down, and divide it into 2 more pieces. If the potatoes are too large, then you will have to make several cuts, dividing the vegetable into 3-4 or more slices in this way.

• Then collect all the pieces together and cut into neat cubes using transverse movements.

• Before frying, rinse the potatoes and dry them with a paper towel.

Connoisseurs of diced fried potatoes end up with not just a neat dish, but each piece is covered with an even golden crust, while maintaining softness and juiciness from the inside.

Alternative options

If you don’t have much time or desire to tinker with potatoes, modern kitchen tools for slicing vegetables will come to the rescue. Such equipment is now widely sold on the market and in electronics stores and is designed to significantly reduce cooking time. In addition, you will get neat and uniform pieces of potatoes, even if you are working with it for the first time.

Pay attention to the following tools:

• Slicer - the name of the device already speaks about its purpose in the kitchen. Made of stainless steel with pointed tips on one side, it will perfectly evenly cut any vegetables into slices, including potatoes. Having such a device in the kitchen is very convenient, especially when there is no time to cook.
• The device for cutting fries on the market is presented in the shape of a plastic rectangle, in the center of which there are pointed blades in the form of a lattice. It is very convenient to use: just peel the potatoes, place the tubers vertically and forcefully press on the handrails of the device.
• In addition, there are devices on sale for original cutting of potatoes, for example, into spirals or wavy slices. Frying shaped potatoes in oil is not very convenient, but they are ideal for baking.

In addition to standard and alternative options for cutting vegetables for frying, it will be more convenient to cut young potatoes into neat halves. True, after frying such a dish in oil, it is recommended to simmer for some time under the lid, otherwise the halves will remain raw inside.

Perfectly even slices of fries, sauce and a soft drink are frequent attributes of fast food advertising brochures. And if few people admire the last two components of the banner, then potatoes are the peak of culinary perfection. How to cut potatoes into strips at home? Nothing could be easier! Let's hone our skills together.

How to create potato masterpieces easily and quickly?

The easiest and fastest way to cut slices of raw vegetables is to use a special device - a square vegetable cutter. Fortunately, today there are plenty of such devices. They come in the form of a removable attachment on a plate or jar, are part of a manual food processor, and are also represented by a special tetrahedral grater with a pointed edge.

Using such devices is quite simple:

• Using a knife, cut off the bottom so that the tubers can be placed in a vertical position on the table.

• Place the vegetable slicer on top with the sharp edge on the vegetable pulp.

• Admire the result.

Perhaps the only drawback of this method is that it is impossible to regulate the thickness and length of the bars. And the length of the straw depends only on the pressure of the hand. So if physical strength is not enough, the vegetable cutting method is not suitable for you. But don't worry, there are other options.

Sleight of hand - and no vegetable cutters

Even though potatoes are mostly round in shape, they can easily be cut into neat, thin strips using a sharp kitchen knife. True, this method is quite labor-intensive, and the process itself will take a lot of time. But the finished result is worth it. Shall we try?

So, let's do the following:

• Wash and peel the potatoes as you did before.
• Trim the ends of the tubers so that they are flat on all sides.

• Don't forget to remove the parts from the base too. The result should be a perfectly even rectangle.

• Now cut the pulp into thin slices. Each cut should be no thicker than 4 millimeters.

• Place the slices flat on a cutting board and cut crosswise into thin strips.

• The perfectly smooth and thin straw is ready. It can be seasoned and baked in the oven.

Such thin slices are suitable for making salads, although it is better to boil the potatoes first, and also as an Indian side dish with hot spices. But it’s unlikely that you’ll be able to fry such straws. Thin strips will quickly boil, and as a result, instead of fried potatoes, there will be vegetable porridge in the pan. Although this is a matter of taste.

Cutting potatoes like at McDonald's

Fragrant and crispy French fries with garlic sauce... Just the thought of them awakens your appetite. Of course, you can not bother yourself too much and just buy ready-made frozen potatoes in the supermarket. But who knows what kind of tubers they are, how long they are stored there and what they are made of?

It’s much healthier and tastier when you cook French fries at home. Moreover, the technique is very simple:

• Traditionally, we wash and peel the potato tubers. It is desirable that each of them be almost equal in length and oblong in shape.

• Cut each potato in half. Then we divide the resulting parts in half again in the longitudinal direction.
• We cut each strip into 4 parts.

• While we are cutting a new batch, we place the already prepared potatoes in a bowl of water. This way there will be less starch, and the potatoes themselves will not have time to turn black.

Now you can look for a suitable recipe for making French fries in the oven, slow cooker, microwave, or just in a frying pan. By the way, it will be very tasty if you roll the potatoes in olive oil with spices and crushed garlic before frying.

"Country-style potatoes"

Don't like French fries? Then perhaps you will like spicy country-style potatoes. This simple dish is now served even in the most fashionable restaurants.

To prepare such potatoes, you will need to find and buy tubers in the store as young as possible. Choose those vegetables whose peel in your opinion is the thinnest, smoothest and without burrs. By the way, there should be no green spots on the root crop. Often they are direct witnesses to the content of pesticides and other inedible chemicals.

In general, when the purchasing and selection process is complete, your actions should be as follows:

• Using a soft brush or an ordinary clean, preferably a new kitchen sponge, thoroughly wash the potatoes from dust and dirt.
• Without peeling the skin, cut the tubers into halves.

• Now the resulting pieces need to be cut in half again.

• Shape each quarter to the desired size. Usually it is enough to make just one transverse incision.

• These are the resulting potato slices.

• But the work doesn't end there. Place potato wedges in a flat-bottomed bowl and cover with cold water.

• Let the straw lie there for 5-7 minutes. This will help rid the potatoes of excess and unnecessary starch.
• Then transfer the slices to a paper towel.

• After all the water has drained and been absorbed into the napkin, the potato straws are ready for further use.

Remember that any of the above options takes practice. It is unlikely that you will be able to create perfectly smooth blocks the first time. Usually, novice cooks have to spend a lot of free time and mountains of spoiled vegetables to achieve ideal results. We can only wish you further success!

Potatoes are the most well-known and often used type of vegetable in cooking. It is usually added to soups, made into fillings for pies and pies, or prepared as an independent dish by boiling or frying. The latter method of heat treatment of this product, as usual, is preferred. To do this, potatoes are traditionally cut into strips.

You will need

• - potato,
• - knife.

Instructions

1. To do this, you must first peel the potatoes and wash them thoroughly with warm water. After this, it is worth removing (cutting out with a knife) all the dark spots and chestnut spots on the tubers. By the way, you need to try to select them of approximately identical size, so that the straws later will also be identical and beautiful in appearance. You should not take sprouted or green potatoes: they are not appetizing, and there are probably no useful substances left in them.

2. The number of excellent potatoes should be calculated depending on how many people you are preparing dinner or lunch for. After all these preparations, proceed to the core part of the work - cutting the potatoes into strips. Peel and cut potatoes with a thin and very sharp knife. Otherwise, you will not achieve the desired result. Slicing should be done casually before cooking. If you do this before, the potatoes will turn black and have an unattractive appearance even after heat treatment.

3. Use a knife to carefully cut the tuber into several equal slices, approximately three millimeters thick. After this, each part of the cut potato must also be cut into several parts - straws. Here you determine the thickness yourself, as much as your heart desires. However, it is still not recommended to make very thick strips, since the potatoes will then take a very long time to fry, and this will affect the taste of the prepared dish. In general, the average thickness of the resulting straw should be two or three millimeters.

4. Repeat all the same steps described above with the remaining potato tubers. If you are going to cook French fries, then you need to dry the straws with a paper towel so that every starch is removed. Then your dish will turn out the same as it is served in a cafe.

5. If for some reason you are too lazy to cut potatoes by hand, then after shopping, you can always choose special devices for cutting potatoes into strips. They allow everyone to do this in a few minutes. True, in order to make excellent blanks, you also need to “get your hand on them.” But everyone is allowed to learn if they want.

Potatoes are one of the most difficult to replace products on the human table. We use potatoes both in independent form and as part of soups, stews and other combined dishes. But, depending on the type of dish, potatoes are cut using different methods. This is done to make the dish more appetizing.

You will need

• - potato;
• - knife.

Instructions

1. Diced Potatoes are cut into large cubes for first courses (soups, borscht and the like) and stewing - say, in a stew. For salads, smaller potato cubes are used.

2. In pieces and circles Boiled potatoes, cut into small and not very large pieces, are used for salads and vinaigrettes. If you fry thinly sliced ​​raw potato slices, you get potato chips. Well, the potatoes prepared for frying are cut into rather thick half-moon-shaped slices.

3. Bars For deep-frying, potatoes are cut into small bars about 3-4 cm long and 0.4 - 0.5 cm thick. The same form is used for cutting potatoes prepared for dressing soups.

Video on the topic

Helpful advice
There are other forms for cutting potatoes into shapes - chateau, anglaise, shavings or spiral. But they are unsuitable for reproduction at home and require special tools.

French fries are a very tasty and simple to prepare dish. In order to make positive fries, you must adhere to some rules. You'll end up with a better meal than McDonald's.

You will need

• potatoes – 6 pcs;
• vegetable oil - 1/3 bottle.

Instructions

1. Before everyone else, peel and rinse the potato tubers. Purified potatoes Wipe dry with a towel. But do not use paper, because it will quickly tear, and “pieces” of it will remain on the potatoes. They are very difficult to remove.

2. Cut every potato into strips. But watch out for its thickness. It should be approximately 0.5-1 cm. Well, the length, accordingly, will be equal to the length of the potato tuber.

3. Pour vegetable oil into a saucepan or large frying pan. Its number depends on how much potatoes you will cook, but consumption should not exceed 1/3 of a bottle. Heat a frying pan or saucepan until the oil reaches boiling point.

4. Drop the potatoes into the boiling oil in small portions. If you are using a saucepan, the oil will cover potatoes entirely. If you take a frying pan, then – partly. When cooking in a frying pan, you need to keep an eye on the potatoes and turn them over so that they cook evenly. The batches must be small, otherwise the potatoes will lower the temperature of the oil and will not fry properly.

5. Take it out and place it in a colander to drain off any remaining oil. At this time, load the next batch of upcoming fries. They usually make small portions of potatoes because they are very hot.

6. Later, re-post all potatoes into boiling oil. Turn up the heat to maximum. When it acquires a clear chestnut color, place it in a colander and allow the remaining vegetable oil to drain. Salt potatoes taste. Have a nice appetite.

Potatoes are one of the most famous foods in the modern diet. Potatoes are truly versatile. It is included in most dishes familiar to humans: soups, casseroles, salads, baked goods. Potatoes can be boiled, stewed, fried, baked. Besides this, it is very useful. The substances contained in it improve digestion, the functioning of the cardiovascular system, and have a positive effect on a person’s performance and mood. But in order for potato dishes to be truly appetizing and suitable, this product is significantly preferable.

Instructions

1. It is better to give preference to medium-sized potatoes. They contain much more nutrients than small and huge tubers.

2. Green potatoes indicate the presence of a large amount of the toxic substance corned beef in it, which is formed as a result of long-term exposure of the tubers to direct clear light.

3. Regardless of the variety, the potatoes should be firm and dense. Wrinkled, limp, covered with a white coating or sprouted tubers, most likely, have been lying in the warehouse for more than a month. The benefits from such a product will certainly be minimal.

4. Several potatoes should be strictly inspected before purchasing. Many diseases to which this vegetable is susceptible are visible to the naked eye. Small round holes on the potato indicate that the wireworm is already ready to feast on it. A potato disease such as scab is indicated by brown spots on the peel of the vegetable. And the most cunning disease of potatoes is late blight, which devours the tubers from the inside. Externally, a vegetable can be very attractive, but inside a huge part of it is blackened, certainly unsuitable for consumption.

5. The skin of young potatoes, as usual, is even and smooth; it can be removed very easily, but does not peel off. Peeling of potatoes is a clear sign that the vegetable is simply not yet ripe.

6. You can check the quality of potatoes without bringing them home. To do this, carefully stick your nail into the tuber. If it sinks into it like soft cotton wool, the vegetable is truly grown using environmentally friendly mineral fertilizers. If moisture begins to ooze from under the peel, it means that the potato is full of nitrates.

7. If you plan to make mashed potatoes or a casserole, it is recommended to choose varieties with a high starch content. Potatoes with a medium starch content and white or golden flesh are ideal for frying. For a salad, potato varieties with a low level of starch are suitable, because... They are the ones who don’t get overcooked and retain their shape better than anyone else.

Video on the topic

Potato is one of the most common and often used vegetables in cooking. It can be used to make soup or a filling for pies, and it can be easily boiled or fried. To prepare an independent potato dish, the last method is to cut it, as usual. straw .

Instructions

1. Take several round and even potatoes of approximately the same size, so that later the straws turn out even and perfect. Peel and thoroughly wash the vegetable in warm water. After this, if necessary, remove (cut with a knife) all the dark spots and chestnut spots on the tubers. Do not take sprouted or green potatoes. It contains harmful substances, and it will turn out tasteless.

2. After this, you can begin the most important part of the work - cutting potatoes. straw. To achieve the desired result, use a well-sharpened knife to peel and cut potatoes. Cut only just before cooking; on the contrary, if they sit for a while, the potatoes will darken and take on an unattractive appearance.

3. Take the peeled tuber and cut it into several slices of identical thickness (about 3-5 millimeters). After this, cut each part into several strips. Determine the thickness at your discretion, but, nevertheless, do not make the straws too thick; on the contrary, the potatoes will take longer to fry, and this will negatively affect the flavor profile of the dish.

4. Do the same with the rest of the tubers. Cut straw Place the potatoes in a cup of cold water to prevent them from turning black while you cut the remaining tubers. If you want to make "french fries", let the straws dry for a while. This is necessary to remove some of the starch.

5. If potatoes straw If you cook very often, then it would be wiser for everyone to buy special cutting devices, the choice of which is quite huge these days. With their help, cut potatoes straw allowed in a few minutes. In order for the workpieces to turn out beautiful and even, you will only need to learn how to use this unit.

If you want to quickly prepare an appetizing and hearty dish, then fry the potatoes. There are different methods for cutting this vegetable. The cooking time and appearance of the dish depend on them.

You will need

• - potato;
• – water;
• – a small knife;
• - cutting board;
• - towel.

Instructions

1. Before you start slicing, you need to thoroughly wash the potatoes. Some housewives clean it first and then wash it, but this is not normal. On the surface of the root crop, in addition to the soil, there may be residues of mineral fertilizers. Some of them transfer to the cleaned surface. Therefore, potatoes are washed 2 times - before and after cleaning.

2. To prevent the potatoes from sticking to the pan, the washed vegetable should be placed on a towel before cutting, it will absorb water. It is this that can cause the chopped root vegetable to stick to the surface of the pan during frying.

3. If you want to enjoy fried potatoes within 5 minutes, then cut the tuber into slices 2 mm thick. This can be done manually or carefully using a special grater, because its blades are very sharp. Now the circles are quickly fried in hot sunflower oil in a frying pan on both sides and are ready in 5 minutes.

4. The usual method of cutting potatoes is into wedges. First, the root crop is cut into circles 0.5-0.9 mm wide. After this, they are laid horizontally and chopped into strips of the same width. They cut the root crop with crowbars. First - in half, and then, like an apple, into slices.

5. In addition to the traditional ones, there are also authentic types of cuts. Take a small knife and a peeled potato. Now, from one end, start cutting a thin strip, 3 cm wide, in a spiral. It is formed into the shape of a flower, lowered into hot deep fat and fried until golden brown. Such roses will decorate any salad, meat, fish, or mushroom dish.

6. Potatoes are also cut into barrels. But this will not result in waste-free production. Place the potatoes crosswise and cut them into beams with a cross-section of 2x2 cm. Now all that remains is to cut off the top of them and use a knife to round the sides, giving the slices a barrel shape. They are also deep-fried in boiling water. This shape can also be given with a whole small root vegetable.

7. You can first boil the potatoes in their skins, and then, without peeling them, shape them into mushrooms. There will be a cap on one side, a root on the other, and a mushroom stem in the middle. Nowadays it is also fried in oil, but not for long - about 4-5 minutes.

Note!
To ensure that the potatoes turn over easily, dry the pieces slightly before frying, pour oil into the pan and add salt. Salt will help the product not stick to the surface.

Helpful advice
Peeled potatoes are fried immediately or placed temporarily in a plastic bag so that the vegetable does not darken. The most appetizing of all is the potato fried in triple fat, the one that consists of 2 parts sunflower, 1 part melted butter and margarine.

An excellent knife is one of the most necessary items in any kitchen. However, today stores offer such a wide selection of knives of various shapes and prices that many novice housewives get lost in this variety and focus exclusively on price, assuming that you always have to pay for quality.

Size matters

First of all, you should decide what kind of knives you need. It is believed that every 3 knives of different lengths is enough for a specialist chef: small, medium and large. In this case, various specialized knives are not taken into account: for carving, for bread, fillet, hatchet and others. Please note that huge “chef’s” knives with a total length of about 40 centimeters will most likely not be very convenient to wield on a standard-sized cutting board; therefore, it is better to take a bulky, but not very long knife as a “large” one. Medium and small knives are also needed, because not all operations in the kitchen are comfortable to do with a huge knife. You should not buy sets of knives on a stand, because, in most cases, they are made quite shoddily. In addition, you won’t need approximately half of these knives, most likely all of them.

How much should a knife cost?

Among the important quality criteria, how much a knife costs does not invariably play a major role, however, ultimately, you should not believe in purchasing a knife for a hundred rubles; one that will be comfortable to handle, hygienic, and most importantly, will last a long time. It makes sense to focus on the price range from 500 rubles to 2 thousand, depending on the size of the knife, its weight, execution technique and handle. Of course, it is also important how comfortable the knife is for you personally; therefore, before purchasing, it is better to hold all the examples you like in your hand. The handle should fit perfectly in the palm, not slip and be quite strong. It is highly desirable that the “shank” of the knife be equal in length to the handle, this adds strength. Wooden handles are quite popular, but they tend to swell from moisture, so it’s better to pay attention to high-quality plastic. The main point is the presence of the so-called “bolster” - the metal part between the blade and the handle. The bolster not only increases the weight of the knife, providing more comfortable work, but also protects your fingers and also prevents food particles from getting into the gap between the handle and the blade. As usual, on inexpensive models of knives the bolster is welded separately and made of more cheap steel than the blade itself, but on knives costing about one to two thousand rubles the bolster is a single piece with the blade. Ceramic knives are a great option, but they take some getting used to. Such knives are very fragile, therefore they cannot be used to cut frozen foods or meat with bones. Keep in mind that many so-called “forged” knives are actually products obtained by hot stamping. However, they are still classier than inexpensive blades stamped using the “cold” method. These knives are mainly offered in the middle price category and are a particularly optimal choice for home cooking. Of course, there are more expensive examples, say, Japanese knives or titanium blades, whose cost can exceed 5,000 rubles, but in practice such a knife is unlikely to suit you unless, of course, you are going to work in a restaurant.

Video on the topic

Typical potato pies in the oven are reminiscent of the taste from childhood. The cooking time is short, which is very important for busy housewives.

You will need

• - baking tray;
• For the test:
• – flour 600 g;
• – milk 1 glass;
• – dry yeast 1 g;
• – butter 200 g;
• – sugar 1 tbsp. spoon;
• – salt 0.5 teaspoon;
• For filling:
• – mashed potatoes 300 g;
• – fried onion;
• – boiled meat twisted into minced meat 250 g;
• – boiled chicken egg 2 pcs.;
• – green onions.

Instructions

1. Melt the butter in a small saucepan and dilute it with milk. Add yeast, sugar and salt to the warm milk-butter mixture. Stir and let stand for 5 minutes.

2. After this, slowly add the sifted flour. Stir, then place on a table sprinkled with flour in advance and knead a little. Divide the dough into 6 parts. Roll each part into a rectangle 3 mm thick.

3. Mix mashed potatoes with fried onions, twisted boiled meat, chopped egg and green onions.

4. Spread the filling onto each rectangle along the long side. Roll into a roll and pinch the edges with dough to form pies.

5. Place the pies on a greased baking sheet. Bake the pies for 25-30 minutes at 180 degrees.

Video on the topic

Note!
The filling for pies can be different; you can prepare pies with potatoes, meat, onions and eggs separately.

Helpful advice
To make the pies crispy, brush the tops with beaten egg.

Video on the topic

Helpful advice
be sure to sharpen your knife before work, this will make it much easier

Not only the appearance, but also the taste of the dish depends on the shape of the potato cut: if the pieces are the same, then they are boiled or fried evenly. Homemade potato cutting is different from restaurant cutting. In restaurants, chefs do everything to make dishes look as impressive as possible, so they sacrifice savings in favor of beauty. Housewives try to clean and cut the tubers so that there is less waste. Restaurant cutting methods at home are used only in preparation for the holidays.

Preliminary preparation

Before cutting potatoes, the tubers need to be washed well. If you are going to peel the potatoes later, you can simply wash the skin with your hands so that the damage and eyes are clearly visible. But to prepare tubers in their skins (boiling in their uniforms, baking in a country style), they are washed especially carefully: rubbed with a brush under running water.

Even slightly damaged tubers are not suitable for boiling in their skins. If there are rhizoctonia black specks on the potato (they look like tiny lumps of dirt), they must be removed with a brush. There should be perfectly clean tubers of the correct shape, without damage. If such potatoes are boiled or stewed in the country style, they can be eaten with the peel: after brushing, the skin becomes thin, like tissue paper.

Potatoes that will be cooked without skins are cleaned after washing, eyes and damaged areas are cut out, and then they must be dipped in cold water so that the flesh does not darken. You should first cut all the peeled potatoes, then transfer them to a container for cooking. If you cut one potato at a time and transfer it to a hot frying pan or saucepan with boiling water, the pieces will cook unevenly.

Simple ways to cut potatoes

Simple methods of cutting potatoes include those that can be easily done using any knife, and without first “cleaving” the tuber: circles, slices, sticks, cubes, straws, slices, shavings.

Circles

Peeled and washed potatoes can be cut into circles 1–1.5 cm thick (Fig. 1). This cutting method is called paysanne. Pieces 1.5, sometimes 2 cm thick, are used for preparing “country” soups, stewing, and country-style baking. Mugs 0.7–1 cm thick are deep-fried.

Fig.1. Potatoes, sliced

To fry potatoes in the usual way, the tubers are cut into circles 2–3 mm thick, and for making chips – even thinner, about 1–2 mm. Usually small and medium-sized tubers are cut in this way: it is difficult to separate a neat thin circle from a large potato with an ordinary knife. Therefore, to prepare homemade chips, it is more convenient to chop potatoes using a shredder (Fig. 2).

When slicing in a restaurant, mugs of approximately the same diameter are selected from the middle of the tuber, and the rest are used for puree.

Fig.2. Universal shredder for vegetables

Slices

If the circles are cut into 2 or 4 parts, you will get slices (Fig. 3). The tuber is cut lengthwise into 2 parts. If it is large, then each half is also cut lengthwise into 2 parts. These pieces are cut crosswise. While one half of the tuber is being cut, the other half is immersed in water.

Fig.3. Slices

Slices 1–2 cm thick are suitable for making soups and baking. For frying, potatoes are cut into slices 2–3 mm thick. The rule for restaurant slicing is the same as for mugs: choose slices of the same size.

Slices

Medium, less often small, tubers are cut into slices. First, cut the potato into 4 parts (as for slices). To get slices, each quarter is cut in half (Fig. 4). This is an excellent cutting form for baking duck stuffed with apples, stewing with meat, and cooking country-style potatoes. The slices are also deep-fried.

Fig.4. Slices

The restaurant form of slicing differs from the home one only in that tubers of approximately the same size are chosen for holiday dishes.

Whetstones

Restaurant cuts:

1. Select tubers of approximately the same size, wash and peel them.
2. Cut a piece from each side of the tuber to form a rectangular parallelepiped.
3. Cut it into plates.
4. Stack the plates one on top of the other and cut them into bars.

When slicing at a restaurant, the slices should be identical (Fig. 5). The cross-section of the block is a square with a side of 6–7 mm. This cut is called batonnet. These sticks are deep fried.

Fig.5. Homemade potato slicing Rice. 6. Restaurant cutting of potatoes into wedges

When cutting at home, the tuber is not pre-trimmed, so some pieces have an irregular shape and differ from others in size.

For soups, shorter sticks are used, cut using the prentanière method: 3–4 cm long and 0.7–1 cm thick. The prentanière sticks are fried (in the usual way and deep-fried), and stewed.

There are slicers on sale that can be used to easily and quickly cut potatoes into cubes, even for a very large company.

Fig.7. Slicers for cutting potatoes into cubes

Straw

Straws are very thin sticks.

Types of straws:

• julienne – blocks 2 mm thick and 2.5 cm long;
• share - length 4–5 cm.

The straws are most often deep-fried and used to prepare Korean salads.

To cut the tuber into strips, you need a very sharp knife. It is much easier to chop potatoes on a grater for Korean salads or using a special device (Fig. 8).

Fig.8. Devices for cutting tubers into strips

Cubes

To get cubes, the tuber is cut into sticks, then a stack of sticks is cut across (Fig. 9).

Types of cubes:

• brunoise – edge 1–2 mm;
• jardiniere – 3–4 mm;
• Macedonian (macédonienne) – 5 mm;
• paisan - parallelepipeds with a base 1 × 1 cm and a height of 0.3–0.4 cm.

Raw tubers are cut into cubes for soups, boiled ones for salads.

Fig.9. Cubes

Shavings

Potato chips are long thin ribbons 1–2 cm wide. They can be cut with a regular knife, but there is also a special device that allows you to make very even and neat chips (Fig. 10). Potato strips are deep fried.

Rice. 10. Potato planer

Methods for “grinding” whole tubers

To make whole potatoes seem the same and look more beautiful in the finished dish, they are given different, sometimes intricate, shapes.

Barrels

To make a keg:

1. The top and bottom of the potato are cut off.
2. The sides of the tuber are “ground down”, forming a barrel (Fig. 11).

The barrels are stewed whole or the middle is removed, stuffed and baked. Barrel-shaped tubers are stable and can be placed compactly in a baking dish.

Garlic

To make garlic, the barrel is cut into slices. A little pulp is trimmed off the sharp edge of each slice (Fig. 12).

Fig. 12. Garlic

"Accordions"

Deep transverse cuts are made on the tubers at a distance of 3–4 mm from each other (Fig. 13). Pieces of lard or cheese are inserted into the slits and baked.

Fig. 13. Baked potato accordion

"Pears"

The tuber is “ground”, giving it the shape of a pear. Such potatoes are usually baked (Fig. 14).

Rice. 14. Potato “pears”

"Lapti"

Medium tubers are washed and cleaned. A transverse cut is made on the tuber. Using a knife and spoon, a “bast shoe” is formed (Fig. 15). Shallow transverse and longitudinal cuts are made on the “toe”. The bast shoes are stuffed, greased with butter and baked in the oven.

Rice. 15. Potato “bast shoes”

"Mushrooms"

A circular transverse incision is made on the tuber washed with a brush. One half of the potato is left in the peel (this is the “hat”), the second is trimmed, forming a “leg” (Fig. 16). The “mushrooms” are brushed with butter and spices and baked.

Rice. 16. Potato “mushrooms”

Shaped potato cutting

Curly cutting requires special tools.

Wavy chips

The peeled tuber is cut in the same way as into circles, using a special knife with a wavy blade (Fig. 17).

Rice. 17. Chip knife

Balloons

To make potato balls, you need a special spoon. It is stuck into the tuber and the stalk is rotated around its axis. The result is neat, identical balls the size of a hazelnut (Fig. 18). They are baked or deep-fried.

Rice. 18. Potato balls

Spirals

A metal skewer is inserted into the raw tuber. Then a device with a sharp blade is screwed onto it (Fig. 19). The knife cuts the potato so that you get one long ribbon 1 - 2 mm thick, twisted into a spiral.

Rice. 19. Potato spirals

The spirals are not removed from the skewers, but are immediately deep-fried (like chips). These “kebabs” look very impressive.

Slicing for cooking country-style potatoes

Students at the University of Essex found that when baked, the largest area of ​​​​pieces will be covered with a golden crust if:

1. Cut the tuber lengthwise.
2. Cut each half at an angle of 30° (Fig. 20).

Fig.20. Tuber slicing

I can only have peas with smoked meats and borscht, please teach me your favorite soups!!! *** Topic moved from the conference "SP: Gatherings"

Discussion

Miracle! You know borscht, but you don’t know soup, how is this possible?

Well, how can you not, since you know how to make two of the most difficult soups - pea and borscht. the rest is only your imagination. I've been loving the sea bass tomato lately. In a 2.5 liter pan, peel a couple of small perches (they are usually sold headless, without giblets, but with scales), cut in half. throw into cold water, cook, when the flesh begins to fall off the bones, remove the bones and fins, mash the fish with a fork so that it does not dangle in large pieces, pour in 150 ml of tomato juice or juice from canned tomatoes (I take strictly in the peel), add salt and pepper to taste, chop 6-7 tomatoes from the same jar. cook for 5 minutes, add 2-3 bay leaves, after a minute or two of chopped garlic cloves, after a minute turn off. let sit for 5 minutes. Excellent light soup.

Meat soup with wheat cereal in a slow cooker.

A multicooker is a very convenient and practical thing. You can cook almost anything in it without much effort and time. Today we will prepare meat soup in a slow cooker. So, let's start cooking! To prepare meat soup in a slow cooker you need: A piece of pork with a bone (300 grams). 3-4 medium sized potatoes. 1 carrot. 1 onion 3 tbsp. l. with a heap of wheat cereal or arnautka. 1 egg. Water - 2-2.5 liters. Seasoning for first courses, bay leaf, ground black pepper. Cooking step by step: Cook...

Cabbage soup from sauerkraut and cabbage soup with plums: how to cook?

Then rub the tomatoes through a sieve or grind in a blender. Finely chop the onion and add to the tomatoes. Boil young potatoes in their skins, peel and cut into small cubes. Also cut the bread into cubes and prepare croutons. They can be dried in the oven if desired, but it will be tastier if fried in olive oil. Rub the croutons with garlic. Dilute the tomato mixture with cold boiled water, add salt and pepper to taste, and cool. Serve boiled potatoes and garlic croutons with the soup on a separate plate. Decorate...
...Put carrots there, grated on a coarse grater, and sauté. Then add grated beets and finely chopped onion. Brown everything well. Scald the tomatoes with boiling water, remove the skin, chop finely and add to the vegetable frying. If using tomato paste, add it. Simmer everything together for a few minutes, put it in a saucepan with the potatoes. Reduce heat and cover the pan with a lid. Chop the cabbage and place in a saucepan. Add boiled beans there. Pass the garlic through a press or grind it in a mortar, add it to the borscht along with finely chopped herbs, and add salt. Turn off the heat under the pan and leave the borscht to steep. When serving, fill in the estimate if desired...

Discussion

Liver dumplings make a very tasty soup. We cook it, although not as often as borscht, but still. I also like vermicelli soup with chicken giblets, but I can’t find a recipe on the website(((It’s a pity(((

I want to try making cold tomato soup! I think it’s very tasty, not to mention healthy!

Hostesses, please praise your “cube cutters”. My mother-in-law asked for a “salad cutting accelerator” as a gift, but I only theoretically know what it is :) Preferably in a joint venture (to whom should I run?) And, again, purely theoretically, I think it’s better to have a manual one, not an electric one, because It takes up less space, and there is more electrical waste, and this waste always gets stuck... Or maybe there are “cube” attachments for bosch profimixx?

Girls! Tell me, please: 1. is this thing just a pure shredder? those. Will I only get straws and slices from it? 2.Do you need a separate insert for the cubes or do you just need to rub it differently - straight there, turn back? Or do you get cubes only if you first cut them lengthwise (on a board or in a holder), and then crosswise on it? 3. Is it only for raw vegetables or can boiled ones also be grated on the base inserts? or for boiled ones you need some kind of special plates, ordered separately. 4...

Discussion

And one more question to follow up! I started talking about the small size of the kitchen and another question arose - is the case for storing the grater a stable design, or is it only for the wall?

So, yes.
On it, you can grate boiled vegetables into strips and into cubes - just turn the holder, no other devices are needed.
If you cut it into strips first, you won’t be able to rub anything, because the holder only holds the large fruit, and it’s not safe to rub it with your hands without a holder, the knives are very sharp.
The original grater is similar to a cabbage shredder, such a stupid knife.
You cannot grate carrots for the “carrots with sugar” salad on it. I know only one grater that can be used. This is a double grater from Ikea, with a black removable handle at the top and a black removable reservoir at the bottom. Standing oval. One side is for carrots for frying, the other side is that coveted carrot with sugar. In general, this is a carrot grater. I'm very pleased with her. The second way to get this coveted carrot is a food processor (I have a Bosch). Other devices don’t cut this carrot as well as it should.

And now the areas where daikon is grown occupy one of the leading places in Japan. The famous Russian agronomist, biologist and geographer Nikolai Vavilov, during a trip to Japan, wrote in his diary that he saw the largest radish in the world: its length was almost a meter and its weight reached 16 kg. Such root crops had to be carried on the shoulder, like a sack of potatoes. Of course, in our conditions, daikon does not reach such sizes, but it can easily grow up to 30-40 cm in length and weigh up to 5 kg (as mentioned above, depending on the variety). Daikon combines all the best properties of its “relatives” - radish and radish: from the first it takes a unique aroma, a slight pleasant bitterness, from...

Discussion

Yes I agree with you. I also really like this great salad. Fast, tasty and no problems!

Daikon is a useful thing. Very tasty. My husband and I love it and always make salads from it. But my daughter rejected it, she doesn’t like it!

Simmer all these products together for a little bit (7 minutes). Then pour in the broth. Add carrots cut into circles. Simmer again, this time for 40 minutes. Peeled barrel pickles, finely chopped, lightly simmer in the broth. Cut the potatoes into small cubes and fry in melted butter until almost done. When the time for stewing meat in a cauldron comes to an end, add cucumbers and potatoes to it. Stir and lightly simmer everything in the cauldron (the potatoes should “cook”). All. Place the basics in Tatar style on a large dish, sprinkle with finely chopped (not crushed!) garlic and herbs. Serve. Peremyach is a round Tatar pie made from unleavened or yeast dough filled with pieces of fatty meat (or minced meat) with potatoes...

How did you do that? How did you even cut anything for salad? All I can do is 1) grate the apples and carrots too coarsely - I would like smaller ones 2) cut the potatoes into thin chips - but I don’t need them so thinly 3) I couldn’t cut any vegetables for Olivier, the cubes are too small, everything just turns into porridge What am I doing wrong?:(I also don’t get raw vegetables in normal size cubes:(My husband eats me, if he finds out that instead of cutting this, I cut the vinaigrette by hand, he...

Discussion

You write the name of your vegetable cutter, otherwise we will speak in different languages ​​:)))))))

I haven’t tried Tillotama’s, but I just cut Olivier today :) and I’ve been using it for about 3 years now, I like it :) You should have first looked at the reviews on the vegetable cutter and the video, which is enough... you just didn’t buy what you need.. .My mother-in-law gave it to me about 3 years ago :) at first I wanted to throw it away, but now I only plan it and Olivier :)

You’ve already taught me how to cook broth, now I’ll master potatoes;)))) Here’s how to _deliciously_ fry potatoes? If you fry it raw, it’s not fried; if it’s boiled, it turns into porridge;((I fried it here yesterday with chanterelles - and again I got a slightly fried porridge, although I wanted pieces with a crust;(And it seemed like I fried it for a long time.....

Discussion

I’ll say :) after cleaning and cutting, you need to put it on a towel so that it is as dry as possible, I even “wipe” it on purpose, shaking it like this in this towel :))), throw the “wiped” potato onto an already heated frying pan and do not stir for a while so that a light crust forms, then, of course, you need to stir, but the less the better, so as not to crush it :))). And then when you fry it, be sure to add salt at the very last moment, so it won’t boil into mush.

Indeed, you can’t fry new potatoes raw - they are very watery.
It is better to boil it in the skin and fry it whole in drained oil over high heat - small potatoes will be like balls in a crispy crust.
In general, I wash potatoes for frying, cut into strips, in a colander. cold water washes away excess starch, and it burns less when frying. I fry in refined olive oil. My theory is to first fry without a lid until crisp on all sides, then cook under the lid until done.

08/11/2007 11:20:44, Lepidopterosa

Discussion

I like to do:
1) soup with buckwheat. Delicious! Give it a try.
Any meat broth, carrots, onions, potatoes. You can fry onions/carrots - it will be tastier. And buckwheat doesn’t cost much, but the taste is specific.
In general, instead of buckwheat, ordinary soup is cooked with pasta, rice, and pearl barley. It’s very rare with buckwheat, but of all the soups I love this one the most and now my husband loves it too =)

2) “pottage” as my friend calls it.
It is prepared in portions - when you need something hot. It is enough to have a little meat broth and some leftover boiled cereal in reserve. Sometimes it happens to me that I put a lot of rice into a salad, or have leftovers from dinner. Or the buckwheat from the evening seems to be a little out of business - neither this nor that is left. We throw it into the boiling broth, pour the egg there, it is advisable to stir quickly. Warmed up. Serve with mayonnaise. Simple and delicious.

Onion soup.
Cut five onions into cubes and fry in butter. Pour in chicken broth (you can use it from bags) and cook for at least half an hour over low heat until it barely bubbles. Then add green herbs (can be dried). Thyme, dill, parsley, cilantro (if you like). For added beauty, you can grate carrots, but only if you have time. Place the fried sauerkraut on a plate. butter, toast and a piece of cheese (guta or whatever you have). Pour this over the soup and serve. You can grate garlic (but men like this better.) This is called French soup.

08/24/2005 18:15:07, Ya-Nata

when I think that on 12/31 I will need to chop Olivier for 20-25 people))) it’s getting bad... are there really no such devices??? I tried it for 5-50 rubles with a wire, it bends((doesn’t cut through the potatoes completely((our company doesn’t recognize store-bought salads at all((

Situation: 10-12 people will come to my birthday party on Saturday. Time to cook - Saturday morning, and that's not all. I'm not capable of all kinds of baking. I want to make some salads and slices. The question is - what kind of salads can be made, so that it’s not Olivier, but more interesting, and what can be made for hot dishes? Thanks in advance for your advice! Really needed!

Discussion

About the hot stuff.
“Potatoes under Sails” looks very festive. The potatoes are washed, not peeled, cut in half lengthwise. Place on a baking sheet greased with vegetable oil, add salt and pepper, and attach a slice of lard to each half potato with a toothpick.
Place in the oven for 30-40 minutes. Absolutely no effort. You can wash the potatoes and cut the lard in advance. Cheap:) Very tasty and beautiful.
It goes with meat, and with any salads, and with herring, and just like that.

I stew the meat separately for these potatoes. Cut the meat into cubes - preferably both pork and beef, mixed together - add a lot of chopped onions, carrots, tomatoes, mushrooms (if available), any frozen vegetables (if you like), bell peppers (if you want) in any proportions. Salt, pepper, bay leaf. Pour water almost to the top of the meat, simmer on the lowest heat under the lid for two hours. Maybe three. You can add some Caucasian spices. Very simple, very fast (minimum of time), tasty and beautiful.

Salads (from the original):
1. Chicken (boiled) is cut or torn into small pieces, a can of pineapple is cut into small cubes. Season with mayonnaise and curry powder. You can add salt to taste. It turns out elegant and unusual.
2. Also with meat. Boiled tongue - into cubes, boil the celery root (but so that it does not turn into porridge, but slightly crunches), peel, and cubes. Pickled cucumber - also in small cubes. Season with mayonnaise. I also add herbs (parsley, dill). You can, of course, add boiled egg (but this is almost Olivier). Yes, the smaller you cut this salad, the tastier it is. :)
3. Fry the eggplant in cubes (with the skin on if possible), cool, add a lot of herbs, garlic through a press, mayonnaise (you can add tomatoes).
4. Chop the mushrooms (champignons are fine, but not honey mushrooms, otherwise it will turn out “snotty”, sorry), fry with onions, cool, a can of corn, a lot of dill, mayonnaise.

please tell me the recipes for vegetable salads. I want something new and tasty :)

Discussion

Chop the fresh cabbage thinly and rub thoroughly with your hands. Add mayonnaise and garlic.

Grate the boiled beets, add coarsely grated pickled cucumber and finely grated garlic. Season with mayonnaise.

Mix fresh finely grated carrots with grated cheese. You can add a little garlic. Season with mayonnaise or sour cream.

Chop fresh cabbage thinly, add finely chopped apples, raisins and nuts, season with mayonnaise.

Mix sauerkraut with lingonberries and apples, add a little brine (or, if the brine is too strong, then water) and sunflower oil, and a little sugar.

Cut fresh cucumbers, add salt, pour sour cream and sprinkle with green onions and parsley.

Boil the potatoes in their jackets, peel them, cut them into cubes, chop some greens (onion, parsley), you can add green peas and a little garlic. Salt, pepper, season with sour cream. You can also add mushrooms and real lettuce leaves to this salad.

Oh, well, just chop the green onions, add salt and season with sour cream!!! Spring! Aw!

Who uses food processors? My husband bought it here - as he says, he chose the most multifunctional and sophisticated Phylips essence. Three types of graters, chopper, blender, dough mixer, juicer. But how to grate shredded cabbage in it for pickling or solyanka? Or cut the salad into small cubes for Olivier? Or cut the potatoes into cubes/straws?? Yesterday I cut Olivier with my hands and for some reason I came to the conclusion that not a single food processor will cut it the way I would cut it by hand... By the way...

Discussion

If it’s not in the set, you can add more graters - they are on sale, but I also cut Olivier with my hands - I like it smaller. Shredding cabbage is a pleasure, I have such a grater with a long and thin cut, if you can do it even more finely with a small carrot grater.

Cabbage only on a shredder (don’t you have one?), There is an attachment for French fries (straws).
As for the cubes, I don’t know. You can chop carrots, cheese, nuts, meat, onions, etc. there, but not into cubes.
This combine, by the way, is not the most sophisticated :)
And of course, the minced meat is simply beautiful, without it I feel like I have no hands, I use it every other day.

Learn how to cook soups! So tired of everything the same... I want variety... tasty... I myself can cook borscht, cabbage soup, pickles very well... but that’s not enough.... mine is probably already tired of such “variety”..

Discussion

more from copied recipes.

(I especially liked the cheese, pea soups, and pureed cauliflower soup)

Soup with egg. In boiling water - potatoes, fried onions, carrots, roots, herbs, a bouillon cube (I prefer chicken with garlic). When the potatoes are cooked, pour in the beaten raw egg (two, three), stirring with a fork. Boil. Ready. It turns out to be quite light, but at the same time satisfying soup with egg flakes. My daughter prefers dressing with mayonnaise. 11.2.2003 4:2:16, Kys

Cauliflower and potato puree soup. Grate the boiled vegetables, I leave a few cauliflower stalks, then I put them in the puree soup :-)
for general view 10/28/2002 20:17:53, caterpillar
Yeah, my husband loves this soup :)) The proportions are about half potatoes and cauliflower, I also add a lot of plum butter and a little warmed milk to the finished soup. And with croutons!!! Mmmmm...
29.10.2002 14:5:19, Fatale

You wash the dry PEAS and either soak them for a couple of hours, or you can cook them right away, but longer of course.
Smoked meats for pea soup are the first priority. I usually buy pork ribs, rinse them, add them to the peas. On average 2 liters. water: 1-1.5 tbsp dry peas + 200-400 gr. ribs Cook everything until the peas are almost ready over low heat and stirring occasionally, otherwise the peas have a bad habit of sticking to the bottom and burning. Depending on the type of peas, it can cook from half an hour to an hour.

In the meantime, I prepare the frying - according to the rules, with smoked lard, and for dietary reasons, with good sunflower oil. oil - fry 2 large onions until golden brown. It is very desirable to have finely chopped parsley or celery root; you can also fry the dried ones with onions. Then fry and bay leaf and 3-4 peas of allspice into the soup. You can also add 100-150 grams of half-smoked sausage. add finely chopped strips. Boil everything together until the peas are completely cooked. Check if there is enough salt - there may be enough because of the smoked meats - and the thing is ready - please go to the table.

Option - instead of ruber and sausage - smoked pork knuckle. AT THE LAST STAGE, cut off the meat from it, crumble the meat into strips - and instead of sausage into the pan.

Option - orphan. - There are no smoked meats - and there is no need. I just cook peas with 1 cube of Galina Blanca, add only sausage, maybe a little more.

Option - potato. For extra satiety, you can add diced potatoes along with the dressing.

CHEESE SOUP These processed cheese curds (in a red and blue package with an onion) are sold in the usual Soviet format. They say they are with onions and for soup. But in general, absolutely any processed cheese is suitable. I don’t remember the exact proportions, but at least cheese per liter. Better yet, more. Boil water, throw these cheeses into it and stir thoroughly until they dissolve. At the same time, fry the grated carrots and onions in vegetable oil. When the cheese curds have dissolved, throw the potatoes into the soup in strips and wait until they are cooked. After this, shake the carrots and onions into the soup, bring to a boil and you’re done. Well, of course you need to add salt during the cooking process. It’s better to eat it not very hot or even almost cold.
By the way, in infancy the child adored this soup, which was turned into puree with a mixer.
12/8/2002 23:17:19, Rabbit
We put half a liter of cheese, or 3 cheeses per 2 liters. We also love it very much, although I am hot.
9.12.2002 11:22:39, T_Yana
I also add chopped champignons to this soup. Everyone is squeaking :)) 12/9/2002 11:4:0, Lo
. It cooks very quickly, literally in a few minutes. Put the water to boil, when it boils, throw in the laurel. leaf, peppercorns and grated processed cheese. And be sure to stir continuously! Once the cheese has dissolved, throw in the finely chopped repch. onion (1 head), cook a little, stirring constantly. Do not bring to a boil! At the end of cooking I add salt, ground black pepper and curry spices. All. Black crackers on a plate. It makes about 2 servings, and I eat them both, I can’t resist, it’s very tasty! Now I’m writing - my mouth is watering 11.2.2003 16:22:5, Edelweiss

Continuation of the selection, as always, THANK YOU to all the girls!!! :)) to everyone who shared recipes.

Yes, if there was canned food without tomato, then 1-3 tbsp. spoons of tomato paste along with canned food will not interfere (if the paste is thick, first dilute it with broth from a saucepan) 27.2.2003 15:52:6, EE

I make quick solyanka
Moreover, I often have chicken broth at home (leftover after boiling the breasts for julienne)
I just fry thin slices of meat, put them in a pot, add chicken broth, add stewed champignons, fried onions until translucent, a little pickles and ham, if you have it.
And into the oven, bring it to a boil. Very tasty 27.2.2003 10:31:46, sheryl

The only one I eat: “snake” *-))
Preparation: Cut the greens not too finely. Mix eggs with flour, spices and herbs. It should look like thick sour cream.
From the bag, through a small hole (3 millimeters), slowly squeeze it into the boiling broth. You can make one long snake or
do a lot of small things. Snake soup is ready.
Chicken broth - 2 l
Egg - 2 pcs
Flour ~ 3 tbsp.
Dill - 2 sprigs
Parsley - 2 sprigs
Pepper, salt.2/27/2003 8:29:27 AM, Swallow

Nobody knows faster than me, probably :-) You take, say, minced meat, and throw it into the water at random, in small pieces. And there’s a frozen mixture of vegetables and whatever spices you want. It boils for two minutes, noodles from a bag (which are quick) - in another two minutes the soup is ready. The main oddity is that it’s delicious :-) 2/27/2003 6:25:41 AM, Maria D.
new soup is coming out. 8-))) And you can add cheese there. Mmm
27.2.2003 11:3:27, Nata
Oh, with cheese - the height of sophistication :-) Then crush a clove of garlic...

Discussion

I make a very quick and tasty vegetarian borscht.
In boiling water, cut potatoes into cubes and cabbage into strips.
Separately, finely chop the onion, grind the beets and carrots in a food processor for 1-2 seconds until it turns out almost like using a coarse grater.
Simmer onions, beets and carrots with oil and anything sour (a slice of lemon, a spoonful of marinade or just vinegar) in a deep frying pan, stirring until the potatoes in the pan become soft.

Transfer the contents of the frying pan into the pan with potatoes and cabbage. Salt, spices, herbs - to taste, sour cream on plates. Yummy!

Is it possible for me to share? From canned fish. It will be ready in half an hour, if you take into account peeling the vegetables. Very, very good!

Boil diced potatoes + sliced ​​carrots + whole onions for taste and color (take them out later) + salt + allspice and bay leaves.

When the water with all this boils, add a little rice (a handful) and cook until almost done - no longer than 10 minutes.

For a snack, add a jar of any canned food in tomato or in its own juice (from pink salmon to sprat). Let it simmer for 2-5 minutes and come to the table.

Yes, if there was canned food without tomato, then 1-3 tbsp. spoons of tomato paste along with canned food will not hurt (if the paste is thick, first dilute it with broth from a saucepan)

Discussion

I don’t remember if I’ve already written about this salad - but it’s very good, my word. To a regular cabbage salad + carrots add a) boiled chicken breasts, finely chopped, b) horseradish! and c) lemon juice (required). And mayonnaise, of course. The trick is that in appearance it is practically indistinguishable from ordinary cabbage salad, but!:
- greedy :-)
- very fresh feeling - especially in winter it reminds me of spring :-)))

22.08.2002 14:11:47, WR

Maybe something will come in handy :-)
Light salad with squid
Squid 0.5 kg, 1 paprika, 10 quail eggs, champignons 0.5 kg, a can of corn, 2 long cucumbers, a bunch of green onions, mayonnaise (preferably your own with quail eggs).
Boil the squid in boiling water and peel (or vice versa), cut into strips and add to the pan for 1 minute with the almost ready mushrooms. Remove the core and cut the cucumbers with a spoon, add eggs, paprika slices, corn and onions. Season everything with mayonnaise and salt to taste.
Eggs - Mushrooms
10 eggs, garlic, canned mushrooms, onion, mayonnaise, tea leaves, herbs.
This dish is prepared for the holiday table and decorates it very well. So, hard-boil the eggs, then cut off a small part from each egg (where there is more protein) and put it in a saucepan with strong tea leaves and put it on the fire for 15-20 minutes. During this time, the “hats” will become dark brown (my advice is don’t tell your friends how you “painted” the hats, usually people rack their brains for a long time; I always say that I paint with shoe polish). Next, carefully remove the yolks from the eggs, crumble them and mix with fried mushrooms (finely chopped) and fried onions, add chopped garlic and mayonnaise and stuff the egg whites with this mixture. Place them on a plate, drizzle with maynes and cover with caps. Place islands of greens and mayonnaise on a plate with eggs.
Caesar salad"
100 g chicken meat, 100 g hard cheese, 100 g walnuts, 100 g white bread, mayonnaise.
Cut the cheese into small cubes (0.5x0.5), coarsely chop the walnuts. Chop the boiled chicken meat. Cut the white loaf into cubes (1cm x 1cm) and fry until golden brown and crispy. Mix everything, season with mayonnaise. It’s better to put the crackers just before serving, otherwise they will soften.
Cheese roll
500 g of any hard fatty (preferably spicy) cheese, filling: ham, canned carrots, cucumbers, bell peppers, canned peas, herbs (dill, onions, parsley, etc.), pickled mushrooms, pickled corn, onions, cauliflower , butter, horseradish, natural (preservative-free and full-fat) mayonnaise, salt, a little black pepper.
Place the cheese in a plastic bag and tie it. Place the bag of cheese in boiling water, thus boiling the cheese in salted water until soft (close to melted). Remove from the water and, without removing the cheese from the cellophane, roll it out with a rolling pin until it becomes a thick large pancake (if the cheese is too thick, the filling will not fit, and if it is too thin, the roll will have tears).
Place the prepared mixture on the cheese. The amount of product is then determined by eye. Prepare the filling from the following ingredients: finely chop the ham into cubes (possibly with fat), any canned vegetables that contrast in color, which must also be finely chopped: canned carrots, cucumbers, bell peppers, canned peas. Add finely chopped herbs (dill, onion, parsley, etc.), you can also add pickled mushrooms, pickled corn, onions, cauliflower. Soak the filling in a mixture of a small amount of butter, mashed with horseradish, natural (preservative-free and fatty) mayonnaise, salt, add a little black pepper (for spiciness). Beat the mixture with a whisk until smooth. Remove the cheese from the cellophane and place the soaked filling on the still hot cheese, wrap it in the form of a roll. Wrap the roll in parchment paper and tie it with thread on top to prevent it from opening. Place in the refrigerator for 1 day. After a day, remove, cut into relatively thin - about 1-2 cm thick - mugs and serve
plate. The dish was a colossal success.
"GARNET BRACELET" SALAD

Lay out in layers in a ring:
- boiled beets, grated on a coarse grater;
- onion, finely chopped;
- boiled carrots, grated on a coarse grater;
- finely chopped fried or boiled chicken;
- boiled potatoes grated on a coarse grater;
- Decorate with pomegranate seeds on top.
Each layer is smeared with mayonnaise. The salad should sit in the refrigerator for several hours.
To make it more convenient to organize the “ring” and make it even and beautiful, place a jar in the middle of the salad dish. For example, a liter glass one (depending on the size of the dish and desire :) And put the salad around it. Then you pull out the jar and an even ring is in front of you
Original snack
spread thin lavash with butter (not a lot. The original has processed cheese, but then you get salty). Place slices of salted red fish on top of the butter (packaged slices - salmon, for example...). You can sprinkle with herbs. Roll the pita bread into a tight tube. (Can be made in advance the evening before, in a bag, in the refrigerator). Before serving, cut this roll into small circles, place them on a plate with the base and place red caviar on top of each roll. Everyone thinks these are pancakes with caviar - don’t convince me otherwise!

The girls gave us 4 small clay pots. It was highly recommended to make the meat in pots. And I don’t know how to do it. Teach!

Discussion

I repeat my recipe, posted here once:

The recipe is always convenient, especially when expecting guests, because... The roast doesn't take long to cool down. And there are few products.
So, sir, you need to have meat (any kind, turkey is especially tasty), potatoes, onions, cabbage, and a little carrots.
Cut the meat into cubes and fry in oil until half cooked. It will taste better with a crust. Place in pots and fry diced potatoes in the same frying pan; it will also be tastier until crispy. Again, place into pots. Also lightly fry, without crust, (rather stew) the cabbage and again in pots. Add fried onions with carrots and herbs on top (you can chop a tomato, but also fry it - it turns out tastier). Fill all the pots with hot broth (it can be cooked from the bones of the same turkey from which you tore the meat). Add salt to everything, a little pepper and spices to taste in each pot, close them all with lids and put them in the oven (preheated). After 40-60 minutes, add a couple of tablespoons of wine (red) to each pot and leave for another 10 minutes in the oven. If guests are not expected soon, then you can turn off the oven and not take out the pots, this will only make them tastier. Can be consumed with or without sour cream. As I’m writing this myself, I’m already salivating, it turns out so delicious.

I cut meat (veal, chicken or other poultry) into thin strips, about half the size of a fist into each pot, but more is possible.
Salt, pepper, mix.
Top with onion half rings.
Then cut the potatoes almost to the very top (I leave 2 cm empty).
Again, salt and pepper (or add some other spices), mix gently (only potatoes, no onions).
On top again, onion half rings, then pour mayonnaise (it’s like a cap, only below the neck), pour a little water (about 1-1.5 tablespoons), a little vegetable oil (just a little bit). I close the lid and go into the oven. Approximately 50 minutes.

You can sprinkle grated cheese on the mayonnaise, and add some boiled mushrooms to the meat (my family loves canned champignons).

Remember the recipes for puff salads were given here. I urgently need to dictate a couple of recipes to my mother-in-law, but they are at home. Someone send me the file with them, otherwise I deleted everything on my computer. Thank you!

Discussion

And throw it at me, please.

I know mimosa salad. Very tasty!:))) it is made in the form of a cake.
The products are grated in layers:
boiled potatoes.
drain oil.
processed cheese.
canned fish (simply crushed by hand).
boiled protein.
After which the cake is coated with mayonnaise and sprinkled with yolk, grated on a fine grater.
Yummy!

Please tell me recipes for cooking dishes in pots.

Discussion

DISHES IN POTS
The norms for the number of people are different everywhere, as needed, I simply “try on” them for the number of pots I need.

MEAT IN A POT
Fry the meat, boil and fry the porcini mushrooms, cut the potatoes into strips and fry until half cooked, grate the carrots and fry them too.
Place meat in a pot, then mushrooms, onions, potatoes, carrots. Place 1 tbsp on top. sour cream and a piece of butter. Place in the oven, simmer until done. When serving, sprinkle garlic on top.

GOULASH IN A POT
500g beef, 500g onions, 100g vegetable oil, 200g tomatoes, 100g carrots, 200g celery, 500g potatoes, 2.5-3 liters of broth, garlic, ground black and red pepper, salt.
Fry onion rings in vegetable oil. Cut the meat into 50 g pieces, add salt and pepper, sprinkle with crushed garlic, mix with onion and fry over low heat. Then put in pots, add diced potatoes, carrots, celery. Fill with meat broth completely and place in the oven. 20-30 minutes before readiness, add fresh tomatoes, salt and pepper.

FISH IN A POT
500 g sea fish, 1 onion, butter or margarine, 2-3 potatoes, 1-2 tbsp. tomato puree, 2 small pickled cucumbers, 2-3 tbsp. cream, red pepper on the tip of a knife, 2 tbsp. l finely chopped green onions, 1 tbsp. water.
Finely chop the onion and fry in oil. Place in a pot, add pepper, water, raw potatoes. Into the oven. When the potatoes become soft, you can pour in a little more water, add the tomato, sliced ​​cucumbers and diced fish. Add salt, add cream, close the lid and simmer until done. Sprinkle with green onions before serving.

FISH IN OLD RUSSIAN STYLE IN A POT
100 g pike perch, 100 g potatoes, 40 g onions, 20 g cheese, 100 g sour cream, 30 g broth, 20 g butter. Marinade: 30 g water, 0.2 g citric acid, salt, pepper.
Cut the fish into fillets with skin and bones. Marinate for 15-20 minutes. Put butter in a pot, pour in broth, add fish (4 pieces per serving), then a layer of raw potatoes in slices, then a layer of sautéed onions. Make 3 more layers. Place in the oven for 15 minutes. Then add sour cream, grated cheese and bake until done.

ZURAL STYLE LIVER IN A POT
150 g liver, 50 g fried mushrooms, 30 g sautéed onions, 100 g fried potatoes, 100 g sour cream.
Cut the liver into slices, roll in flour, fry, add fried mushrooms, sautéed onions, diced fried potatoes, sour cream, salt, pepper. Cover the pot with a dough lid and bake until the “lid” is golden brown.

CHICKEN STEWED WITH POTATOES IN A POT (CHUVASH DISH)
1 chicken (600 g), 50 g margarine, 700 g potatoes, 200 g onions, 400 g broth or water, 2 cloves of garlic.
Cut the prepared chicken into portions and fry. Cut raw potatoes and onions into cubes. Place a layer of potatoes and onions in the pots, fried pieces of chicken, then another layer of potatoes and onions, add salt, pepper, spices, add broth or water and simmer in the oven for 50-60 minutes. Serve hot, sprinkled with garlic.

CHICKEN IN A POT (KUBAN DISH)
1 chicken (200 g), 140 g potatoes, 50 g onions, 25 g carrots, 10 g cooking oil, 5 g dried porcini mushrooms, salt, 10 g cheese, parsley. For the sauce: 75 g sour cream, 10 g flour, 75 g mushroom broth, salt.
Cut the processed chicken into pieces weighing 40-50 g. Cut raw potatoes, carrots, and onions into cubes. Sauté onions and carrots separately from each other. Boil the prepared mushrooms and cut into strips. Place chicken pieces in a pot, add raw potatoes, sautéed onions and carrots, mushrooms, pour in sour cream sauce and simmer in the oven for 30-40 minutes. 10-15 minutes before the end of stewing, sprinkle with grated cheese. For the sauce, saute the flour without fat, cool slightly, pour in the hot mushroom broth, stir until smooth, cook for 20 minutes. At the end of cooking, add boiled sour cream and salt, cook for another 5 minutes, strain. Serve sprinkled with parsley.

DUCK STEWED WITH VEGETABLES IN POTS
1 duck, frying fat, potatoes, carrots, rutabaga, onion, salt, pepper, broth (chicken, yam) or water.
Cut the duck carcass into pieces and fry in a hot frying pan with fat. Place fried pieces of duck in pots, add raw chopped potatoes, carrots and rutabaga, lightly fried onions, salt, pepper, add hot broth or water and simmer until tender.

DUCK WITH TURNIP IN A POT (RUSSIAN DISH)
300 g duck, 170 g turnips, 75 g broth, 50 g onions, 10 g wine (madeira), 20 g chicken fat, spices, salt.
Fry the duck pieces in fat. Cut the turnips into cubes, blanch, put in a pot, add broth, bring to a boil. Then add sauteed onion, cut into half rings, add wine, salt, spices, pieces of fried duck and simmer in the oven until cooked. When serving, you can sprinkle with dill or parsley.

MILLET PORridge IN A POT

170 g millet, 40 g butter, 80 g milk or cream, salt.
Rinse the millet thoroughly in several waters (the last water should be clear) and pour into boiling salted water, with water by volume. 5-6 times more than millet. After cooking the porridge at a low boil for 5-6 minutes, drain the water and transfer the porridge into portioned pots. add butter, milk or cream, mix everything, cover with a lid, place in a medium-heated oven. Serve in pots.

CABBAGE WITH SOUR CREAM IN A POT
1 kg of cabbage, 50 g of onion, 100 g of butter, 200 g of sour cream, salt.
Chop the cabbage and place in salted boiling water for 10-15 minutes. Cool, drain. Lightly fry finely chopped onion with 2 tbsp. oil, mix with cabbage, add a small amount of broth or water, salt to taste. Then put in pots and bake in the oven, then pour in sour cream and serve.

POTATOES WITH MUSHROOMS IN A POT
750 g potatoes, 500 g fresh mushrooms, 1-2 onions, 100 g sour cream, parsley, salt, 3 tbsp. l. oils
Scald peeled and washed fresh mushrooms with boiling water, chop and fry in a frying pan with onions. Cut the peeled potatoes into slices, fry and place in a pot together with the mushrooms, add water to the level of the top layer. Add salt, bay leaf, pepper, sour cream and, covering the pot with a lid, put in the oven for 30-40 minutes.

POTATOES WITH VEGETABLES IN A POT.
700 g potatoes, 100 g carrots, 1 onion, 40 g parsley root, 80 g boiled corn grains, 60 g melted butter, 200 g tomato sauce, salt, spices, herbs.
Cut the roots, onions and potatoes into cubes. Fry the roots and onions in oil, mix with raw potatoes, pour in tomato sauce, add a little broth. Then add boiled corn, lava, peppercorns, and salt. Cover the pot with a lid and keep in the oven until ready.

GOOSE OR DUCK IN A POT
700 g goose or duck meat, 250 g cereal, 1 onion, 1 carrot

02/03/2001 18:43:21, Siberian

My favorite salad.
We prepare it for all holidays instead of Olivier, including I will definitely make it for the New Year. I present the proportions very roughly, so adjust it yourself. Yes, I will be grateful if anyone can tell me the name of the salad.
So, finely chop 200 gr. some ready-made “meat” or ham (I prefer raw smoked) and 1 large onion. Fry them together. If you're lazy, don't fry, but then put less onion and cut it smaller :)).
Mix with a glass of crumbly boiled rice, add 4 chopped boiled eggs, 200 gr. grated sharp cheese (I use cheddar), finely chopped red bell pepper, half a can of sweet corn. Cut the pitted olives into 4 pieces lengthwise and add to the salad. If you want a green tint, add more chopped herbs.
Mix everything and add mayonnaise (quite a lot, as the rice absorbs it). The guests really like the result, both in taste and in terms of color palette.
Yes, I don’t salt or pepper it, because... I choose spicy meat and cheese, and you see for yourself.

People, who has what signature soups? So that it’s quick, tasty and the whole family eats it right away? I have three of these: 1) Quick borscht. Peel beets, carrots and onions and grind almost into minced meat in a food processor or electric meat grinder. Chop the potatoes and cabbage as usual. At the same time, put the cabbage and potatoes to cook in a saucepan, and the minced meat to simmer in a deep frying pan with two tbsp. tablespoons of oil, a quarter glass of water and one or two tablespoons of vinegar (preferably apple cider vinegar). When the potatoes become soft...

Discussion

1. authentic, family (in the sense of an inherited recipe) Ukrainian borscht :) 2. my signature chicken soup - I cook the leg, take it out, fry the onion, finely chop the chicken, grate the carrot, fried onion - into the broth, add diced potatoes, when everything is almost ready - green peas and vermicelli. :)

02.12.2000 14:57:39, Nastyusha

Our mushroom soup is a hit:
I put everything by eye. I fry chopped champignons, onions, and carrots. I dump it into a saucepan and add potatoes. I add water, cook for about 20 minutes. Then I puree everything in a food processor, pour it back into the pan, add cream (by eye), salt and pepper. I bring it to a boil and turn it off.
We were also taught at school to make soup with dumplings - I still really love this soup. Throw diced potatoes and bay leaves into the water and cook. At this time, mix 1 egg, 1 tsp. salt (more is possible), 100 g butter and 1/2 cup semolina. Mix everything and put in a cool place. When the potatoes are almost cooked, add lightly fried onions and carrots. Now take a teaspoon of the dumpling :-) mass and place it in the boiling soup. Boil for 2 minutes and that’s it. Nuances: there is no need to add salt, since the dumplings are heavily salted, take them with a small spoon, otherwise they will become very boiled. You can add bell pepper if you like.
2. Fry carrots, onions, bell peppers, cabbage - all separately and add to the pan. Lastly, fry and add the zucchini to the pan. You can stew tomatoes without peeling and add them to stewed vegetables. Add salt and throw in the laurel. leaf, greens.

The fantasy on the topic of soups has completely dried up. Tell me something. I also have a bad nature: I prepare soup only for one day (the next day I can’t eat it, I need fresh). Thanks in advance everyone.

Discussion

Everyone respects my soups very much.....
I prefer vegetable ones.
My “signature” is quite multi-ingredient, but quite dietary and summer.
Broccoli or cauliflower
Leek
Carrot
Potato
Tomatoes
Green pea
Greens (Parsley, dill, basil, garlic feathers)
Vegetable oil
Soy sauce
Boil water, reduce heat to low, add vegetables in the following order:
Potatoes, cabbage, peas (canned), then lightly fried carrots (on a coarse grater), leeks, finely chopped peeled tomatoes - all this is fried in the same sequence as written and added last. Then - greens. And immediately put out the fire.
I use soy sauce instead of salt. Be sure to cook on low heat, then the oil will have these orange-golden sparkles.

I can continue...

05/24/2000 16:32:50, Sloe

I make light soups for the summer (and for us it’s a long time...)
Milky cold soups
1 potato, diced
2. or yellow string beans (I use frozen and shelled in bags)
3.or grated zucchini
or green salad (we call it Arabic) these are large lettuce leaves

I mean that each product is a separate soup.
Boil the product in salted water, do not throw out the water and leave everything to cool.
When cooking, add a lot of dill to the zucchini 5 minutes before the end of cooking,

Separately, beat 2 eggs + 2 jars of sour cream + a little water from boiled products NOT HOT but warm1.
Whip the mixture (you can just use a fork) into the COOLED vegetables with the water in which they were boiled. Add salt and get a little vinegar.
Boiled vegetables can be stored in the refrigerator for 2-3 days before adding the egg and sour cream mixture.

05/24/2000 15:58:07, Faya