Kishenya – pork brisket stuffed with stewed cabbage. Ingredients: 2 kg pork brisket 1 bulb onion 120 g cabbage sunflower oil mustard – to taste salt – to taste ground blak pepper – to taste Mushroom sauce 500 g field mushrooms 200 gcream 200 g parmesan 1/2 bulb onion Cooking Cut meat into 4 pieces. Make “pocket” in each piece of meat. Combine mustard, salt, and pepper. Peel onion. Chop onion and cabbage and stew them. Grease each pocket inside with mustard and stuff it with stewed cabbage with onion....
Stewed pork brisket – Vereschaka
Ingredients: 500 g of pork brisket 100 g of rye bread 1.5 tbsp of lard/ dairy butter 2 onions 1.5 cups of vinegar/ 2 cups of beetroot kvass 2 black pepper peas/ 2 allspice peas Cooking Cut pork into large pieces, fry it on preheated lard or dairy butter until it gets a golden color. Put the meat in a pan, pour with beetroot kvass or vinegar mixed with water. Add pepper, salt, and chopped onions. Cover the pan and stew the ingredients for a while. Then add grated rye bread and...