Beef Tongue Salad, Lentil Soup, Turkey Ginger Orange – Amurskaya Pravda

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Salad in meat language “Gita Sarada”

Beef tongue – 300 g, tomatoes – 5 pcs., Cucumber – 5 pcs., Leaf lettuce, parsley, mayonnaise – 100 ml, soy – 100 ml.

Boil the tongue in salted water, then rinse with cold water and remove the skin. Cut into sticks. Cut salad leaves with your hands and place on the stove. Spread the tomatoes, cut in half rings, on salad. Cut pumpkins into cubes and slice tomatoes. Place the bull’s tongue on the pumpkins. Mix mayonnaise and soy sauce, pour over salad dressing.

Black Pudding and Bean Pat

White beans (boiled) – 100 g, sausage (blood) – 100 g, mushrooms – 100 g, onions – 100 g, vegetable oil – 3 tbsp. l., Peanuts (fried salt) – 50 g, soy – 1 tbsp. l., salt and pepper – to taste.

Boiled beans, black pudding, mushrooms, fried onions and slightly chopped peanuts, mix in a blender. Season with soy, salt and pepper. Serve whole grain bread.

Armenian lentil soup

Green lentils – 1/2 cup, beef – 500 g, water (for cooking) – 2.5 liters, potatoes – 3 pcs., Onions – 1 pc., Carrots – 1 pc., Pork – 60 g, Walnuts – 2 tbsp. l., prunes – 12 pcs., lemon juice – 2 tbsp. l., fresh red pepper, salt – 1/2 tbsp. l., Garlic – 2 cloves, dill, sour cream (to serve).


Boil the meat. We take out the meat, we filter the soup. We clean the carrots, cut them in half and put them into the soup. We sprinkle it with lentils. After 5 minutes, add the potato cubes, cover and simmer on low heat for 10 minutes. Cut the pork and onion into small cubes. Grease the onion in the lard until golden brown. I put fried onions in the soup. Bring to a boil. We cut the prunes into thin slices, crush the dried walnuts, chop the garlic, and cut the boiled meat into cubes. We lower it all to a simmer, salt, add lemon juice and pepper. Cook for another 5 minutes until done. Serve with spices and dill.

Canned eggs with tuna and shrimp

5 eggs, 1 can of canned tuna, 200 grams of shrimp, 1 tbsp. L. Mayonnaise, 1 pumpkin for garnish, salt, pepper.

Boil the eggs vigorously, chop, cut in half, and remove the yogurt. Pack the yolks well with the tuna, add mayonnaise, salt and pepper to taste. Fill in half of the protein with the resulting mass. Shrimp is burnt, clean. Garnish the eggs with sliced ​​pumpkin, place 2 shrimp.

Curry with onions and spinach

Boiled chickpeas – 600 g, spinach – 150 g, tomatoes – 2–3 medium, garlic – 2 cloves, onion – 1 pc., Coconut milk – 1 can (400 g), olive oil – 3 tbsp. Spoons, half a lemon juice, ginger root – 5-6 cm, celandine or parsley, salt, ground black pepper, cinnamon – 1 tsp, turmeric – 1 tbsp. l., corridor – 1 tsp, cumin (zira) – 1 tsp, curry – 1 tsp, mustard seeds – 1 tsp, cardamom – 2 buds, cloves – 1 sprout, pepper spice flakes – 1/4 tsp.


Wash one large cup (330 ml) of dried chickpeas overnight. Wash, cover with clean water and cook for about 1 hour. Cut cardamom and cloves. Put all the spices in a dry frying pan for 2-3 minutes, stirring occasionally. Fry the onion in oil, add the garlic at the end, after 1 minute – fried spices, mix everything well. Dilute coconut milk with 150 ml of water and pour into a saucepan. Add the onions, bring to a boil, reduce the heat to low and cook for 20 minutes. Salt and pepper to taste. Finely chop the tomatoes and spinach, add to the pan and cook for another 10 minutes. Drizzle the curry with lemon juice and sprinkle with herbs. Serve hot.

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Liver slices with almonds

Pork liver – 500 g, fat – 300 g, rice or buckwheat (boiled) – 1 pile, eggs – 2 pcs., Walnuts – 1 pile.

Separate the liver from the films, wash and cut into pieces. Also cut the fat. Put all the ingredients in a meat grinder or whisk in a blender. Add eggs in bulk. To inspire well. Add salt and spices to taste. Preheat the pan with vegetable oil and spread the broth over the broth. Try not to overcook the pieces in the frying pan, otherwise they will dry out.

A moldy blood sausage

Pork – 3 liters, fresh fat – 1 kg, veal liver – 1 kg, buckwheat – 350 g Cream 20% – 200 ml, salt – 2 tbsp. l., ground pepper.


Traditionally, for the preparation of black pudding, natural pork belly is used as a container, but in the form it is possible to cook “blood pudding” – not much sweeter. Boil the liver, cut into small cubes. Stir in the hot pork fat in a meat grinder. Boil buckwheat and let it cool. Transfer the blood to a meat grinder or mix with a mixer until smooth. Place all ingredients in a bowl, add cream, salt and pepper. Mix well with well blended. Since the blood is difficult to boil, pour it into the molds with a thin layer for “bleeding”, they should not exceed 3-4 cm in height, because the blood is difficult to cook, and there are no wet spots in it. Middle. Bake at a temperature of 170 degrees. 1.5-2 hours (depending on the size of the form). We make sure the cover is ready in the center so that the cover looks like a biscuit. You can cover the form with foil for the last half hour. We let the finished “bloody blood” cool in the forms, then pack it and put it in the fridge. You can boil it in lard or reheat it in the microwave before serving.

Lentils with buckwheat

Buckwheat – 80 g, lentils – 80 g, water – 2 tbsp, vegetable oil – 3 tbsp. l., salt, ground black pepper, carrots – 1/2 pc., Onion – 1 pc., Champion – 200 g, offal (liver, heart, poultry) – 200 g.

Onions and carrots are lightly fried in vegetable oil in small cubes. Add frozen mushrooms. Fry for two minutes. Cut leftovers into thin strips, add to pan, grease, and cook for 5 minutes. Pour 2/3 cup lentils and buckwheat into a saucepan (approximately 80 g each), add salt and pepper. Pour two glasses of water, bring to a boil, simmer over low heat for 20 minutes. Mix the prepared lentils with buckwheat, let stand for another 5 minutes.

Carrot slices with dried apricots, seeds and oatmeal

Carrots – 500 g, dried apricots – 200 g, oatmeal – 200 g, oranges – 1 pc, lemon – 1 pc. , Dried and peeled pumpkin and sunflower seeds – 2 handfuls each, sesame seeds – 2 teaspoons, ginger syrup – 3 tbsp. l., cardamom (grains) – 1 pin, sea salt – 1 pin.


Preheat the oven to 160 degrees. Sprinkle the carrot, orange and lemon zest over the fine grains. Finely chop the dried apricots or chop them in a food processor. Grind the cardamom seeds in a mortar. Mix everything, add seeds, sesame seeds, oatmeal, ginger syrup, salt and mix everything. Spread the breadcrumbs with parchment paper, place the carrots in a bowl and sprinkle with a spatula no more than 2 cm thick. Bake for 20 minutes, then slice the carrot cake with a knife to make squares, bake for another. 5-10 minutes. Cool the finished cake and break it into pieces.

Chocolate chip cookies with walnuts and cinnamon

90 g butter, 90 g sugar, 1 egg, 2-3 tbsp. L. Cocoa, 1/2 teaspoon cinnamon, 90 g flour, walnuts (70 g per dough, one handful for sprinkling), a pinch of sea salt, 50 g dark chocolate.

Preheat the oven to 170 degrees. Beat the softened butter with the sugar and egg. Add the refined flour, cocoa, salt and nuts, grind to medium crumbs. Line the baking sheet with parchment paper. With wet hands, create small cookies. Bake for 13-15 minutes. Refrigerate cookies completely on a wire rack. Grind and dry a few walnuts in the oven at 150 ° C. 10 minutes until a nice almond scent comes on. Grease each cookie with chocolate, sprinkle with almonds.

Turkey leaf with orange

500 g turkey leaf, 1 tsp. Ground cardamom or other spices (rosemary, thyme, margarine), 1 tbsp. L. Flour, 1 tbsp. L. Butter, 2 oranges, 1 tsp. Starch and salt, black pepper to taste, green onions for garnish.


Cut the turkey leaf into 4 parts. Cover each part with cling film and beat with a hammer, forming a regular square. Sprinkle with salt and pepper. Wash the oranges. Remove the oil with a fork, and carefully cut the white bitter layer with a knife. Cut an orange into thick pieces. Only pulp without external film cut from the second. Cut the pumpkin into small cubes, remove the seeds. Place an orange circle in the center of each broken turkey. Fold the edges to make an envelope. When the juice matures, the ends should overlap by 1.5-2 cm. Mix the cardamom with flour. Roll the envelopes in this mixture and grease it on both sides with butter until golden brown. Reduce heat to low and simmer for another 7-8 minutes. Under the lid. In the meantime, prepare the soup. Grease the orange peel with a fine sieve, salt, chopped zest and pepper. Put on low heat. Reduce starch 3 tbsp. L. Water, pour in bulk in a thin stream, stirring. Put it on the fire until the soup thickens. Place the turkey basket in a saucepan, pour over the hot broth.

Age items category: 18+

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