Sauerkraut cutlets, the most delicious recipe with a photo

Nutritional and energy value:

How to cook "Sauerkraut cutlets" step by step with a photo at home

Cut the chicken fillet into pieces and pass through a meat grinder. You can grind it in a blender or food processor.

Squeeze sauerkraut from juice and chop finely with a knife. Be sure to cut with a knife, not in a blender. It is important. We send sauerkraut to minced chicken.

Cut one onion finely with a knife. We send it to the rest of the products.

Drive one chicken egg into the resulting minced meat, add a couple of tablespoons of semolina. Salt the whole cutlet mass, pepper and mix well. We leave to rest for at least 30 minutes. This is necessary so that the semolina in the minced meat swells and the cutlets keep their shape well. Anka is not felt at all in ready-made sauerkraut cutlets.

In thirty minutes the minced meat for cutlets is completely ready for further work. We form cutlets of any shape, roll them in bread crumbs. To prevent the minced meat from sticking to your hands, moisten them with cold water each time.

Heat the pan well, pour in the vegetable oil and lay out the prepared cutlets.

Fry sauerkraut cutlets with chicken on both sides until golden brown. fry the leaves over moderate heat so that they can bake well.

Serve ready-made sauerkraut cutlets with any side dish and fresh greens salad.

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Sauerkraut and rice cutlets

Sauerkraut cutlets, the most delicious recipe with a photo

Learning Sweets

Just make a reservation, in my understanding, kozinaki should consist of nuts or seeds. All bars of oatmeal, "blown" cereals (puffed rice, wheat, corn) and dried fruits have nothing to do with the Georgian delicacy.

Sweet base

First of all, let's examine the binding component. In homemade sweets, it is a mixture of honey and sugar. Honey is useful, sugar is not very good. Both are made up of simple carbohydrates. For mixing, the components are heated. After heat treatment, there is no need to talk about the benefits of honey. All the enzymes that the bees put there are destroyed. Let's say the mixture was heated in a water bath. Then a homemade delicacy can be safely called more useful than a store one, since sugar syrup is used on an industrial scale to make kozinaki.

"Frame" of Kozinaks

Now let's talk about the main ingredient. If kozinaki are made up of seeds or nuts, then they contain vegetable fats and proteins, which is good. Vegetable oils do not raise blood cholesterol levels, even lower them, and therefore are considered a good prophylactic agent against atherosclerosis. Healthy fats are needed by the body to synthesize hormones and keep the skin in good condition. Amino acids are simply necessary for building muscles, producing enzymes, I wrote more about their importance for health HERE.

Each type of seeds or nuts in kozinaki has its own benefits, let's figure out which one:

  • Walnut. May be a source of manganese and copper, since 100 g of product contains almost 160% of the daily value of these substances. Traditional Georgian kozinaki will be useful for pathologies of the cardiovascular and nervous systems, diseases of the thyroid gland.
  • Almonds. This nut can be considered a source of vitamin E (104%), manganese (109%) and copper (103%). Almond kozinaki is useful for people who suffer from migraines, blood pathologies and diabetes mellitus.
  • Hazelnut. This component contains a lot of vitamin E (140%) and iron (200%). If there are problems with reproductive function, hormones, blood and hemoglobin, you can safely lean on hazelnut kozinaki. They are also good for everyone, as vitamin E is a powerful antioxidant and slows down the aging of the body.
  • Flaxseed. Linseed kozinaki can be considered sources of essential fatty acids (linoleic and linolenic), as well as vitamin B1 (110%), manganese (124%), copper (122%), magnesium (98%). This product is suitable for people who suffer from diseases of the blood and cardiovascular system, metabolic disorders, endocrine pathologies.
  • Sesame. Small seeds are truly rich in silicon (663% DV), calcium (147%), magnesium (136%), copper (146%), as well as phosphorus (90%) and zinc (86%). Hence the conclusion that sesame kozinaki will bring many benefits to the skin, hair, nails, and bones. Sesame sweets can be eaten after fractures, as well as for osteoporosis and for its prevention.
  • Sunflower seed. Despite the lowest price (compared to other nuts and seeds), sunflower can be considered the most useful. Sunflower kozinak will be a source of vitamin E (208%), B1 (123%), nicotinic acid (79%), magnesium (79%), copper (180%), manganese (98%), selenium (96%), phosphorus ( 66%) and even cobalt (53%). This means that sunflower seed kozinak is useful for heart patients, hypertensive patients, diabetics, as well as for hormonal disorders, skin diseases.

From the above, the conclusion suggests itself that each kozinaki is really useful in its own way, but there is one more nuance ...

Useful video about kozinaki

Harm of sesame kozinak

Pumpkin recipe with rice and millet in the oven

Cereals such as rice and millet can complement the beneficial properties of pumpkin. In this case, it is better to choose dark unpeeled or brown rice. It contains less starch and more valuable nutrients. You can cook porridge over an open fire in a saucepan, but in the oven, due to languishing, it will acquire a special taste as if from a Russian oven.

Read: Salad with tomato, breast, pepper, corn, beans

For 4 servings of porridge, you will need the following products:

  • ripe pumpkin - 500 g;
  • rice - 1 glass;
  • millet - 1 glass;
  • water - 2 glasses;
  • sugar, butter, salt - to taste.

The sugar in the recipe can be replaced with honey or completely removed: pumpkin porridge is sweet in itself. If the family has small children, then it will be easier for them to eat porridge in the form of mashed potatoes, prepared with a blender. The less water is poured, the thicker and richer the porridge will be.

  • The cooking process begins with a thorough rinsing of the rice and millet. To remove dust and empty grains, the cereals are washed two to three times in a saucepan and in a strainer. The water must be clean. After washing, the cereals are poured with warm water for 1 hour. During this time, they will swell and cook faster.
  • The pumpkin is peeled and cut into small cubes. Lightly salted, the vegetable is boiled over low heat for about 10 minutes. After that, the pulp should be mashed, mixed with cereals and placed in a thick-walled dish or brazier.
  • All this is put in the oven at a temperature of 180 ° C and simmer until the cereals are cooked for about an hour. From time to time, you need to stir the porridge and check that it does not burn. As the water evaporates, the liquid must be added.
  • After the pumpkin porridge is ready, add a spoonful of oil to it and leave it covered for another 10 minutes.

Nutritional and energy value:

Cooking description:

Pumpkin porridge prepared according to this recipe is served hot and right in the pumpkin. Then cut into portions and eat in pumpkin boats. Asha turns out to be very juicy and aromatic. Pumpkin and honey give a rich taste. Bright candied fruit pieces add a zest to the dish. See how to make oven baked stuffed pumpkin with rice.

Rice with spicy pumpkin and pomegranate in minutes

Boil Mistral rice in bags in salted water until cooked within 20 minutes.

While the rice is cooking, peel the pumpkin, put it on parchment or foil greased with olive oil, sprinkle with Provencal herbs, sprinkle with olive oil and bake in a preheated 180 degrees in the oven for 10-15 minutes until soft.

Ingredients

Chickpea is a popular product in the East that forms the basis of many dishes. Chickpeas are rich not only in vitamins and minerals, but also in vegetable protein, due to which they can become a partial substitute for meat during fasting. Today we offer you to cook chickpeas with vegetables - a very tasty, satisfying and nutritious dish. Spices can be added at your discretion, from this the taste of the dish will change every time, since the chickpea itself has a neutral taste, thereby opening us up to creativity. The main thing is to soak the chickpeas in water the day before. A recipe from the Always Veg Food Instagram community.

Publication author

Born, raised and lives in Yekaterinburg. A creative person, she worked as a designer for a very long time, was engaged in scrapbooking (now this happens much less often, unfortunately). I have always loved to cook. The passion for photography began a year ago, after a culinary marathon. Two children: Semik (3 years old) and Marusya (1 year old).

Julia Arkadieva

Born, raised and lives in Yekaterinburg. A creative person, she worked as a designer for a very long time, was engaged in scrapbooking (now this happens much less often, unfortunately). I have always loved to cook. The passion for photography began a year ago, after a culinary marathon. Two children: Semik (3 years old) and Marusya (1 year old).

Nutritional and energy value:

Vegetable Tian with Chickpeas

  • 3 tomatoes (strong, not overripe);
  • 1 eggplant;
  • several small or 1 large onions;
  • 1 large sweet pepper;
  • small squash;
  • coriander kernels;
  • oregano;
  • a couple of cloves of garlic;
  • butter;
  • tomato paste, mayonnaise - 2 tablespoons each;
  • chickpea 300 g

Let's cook today the so-called Mediterranean vegetable tian, which includes chickpeas, vegetables and spices. the dish is popular in many countries, and we will learn how to cook it. So, let's start with chickpeas - you need to fill it with water overnight, so that until the morning, when we start cooking, it already swells well, which will significantly speed up its cooking time. In the morning we will replace the water with fresh water, it will cook quickly, we will salt the water and leave it in a saucepan for now.

Dice half the tomatoes, pepper, onion and eggplant.

Pour oil into a suitable skillet, heat up. Add onion, lightly fry, add coriander and spices.

After a couple of minutes, add pepper to the onion.

Chicken and Mushroom Salad - Simple Classic Recipe

This dish contains a minimum set of products. In addition to the main ingredients, it only contains cheese, eggs and onions. Therefore, it belongs to a simple classical variation. But it often happens like this: the simpler, the tastier. The products themselves are nutritious, characterized by a certain set of taste qualities. Combining in one dish, they give an enchanting effect.

I love that the prepared ingredients can be simply mixed and seasoned with mayonnaise. This dish can be served for dinner. Given the circumstances, it can be transformed for a festive feast. If laid out in bowls or shaped in beautiful layers.

What we need:

  • One chicken fillet;
  • 200 g of pickled mushrooms;
  • 1 onion;
  • 100 g of hard cheese ;
  • 3 eggs;
  • mayonnaise to taste;

Preparation:

1. First of all, we marinate the onion so that it loses its pungency and bitterness. Chop it finely, send it to a bowl. Add half a teaspoon of salt, a teaspoon of sugar, and a tablespoon of vinegar (9%). Pour 100 ml of hot water and leave to cool.

2. We have already boiled chicken fillet. It was boiled for 30 minutes in salted water with the addition of 5-6 black peppercorns.

Tip: To make the breast juicy, leave it to cool in the broth.

3. Cut the fillet into pieces. Cut the pickled mushrooms into slices. Eggs - cubed. Rub the cheese on a fine grater.

4. We will lay out the dish on the wine glasses in beautiful layers. Put eggs in the first layer and grease it with mayonnaise. Pour in the chicken fillet pieces. Grease with sauce again. Drain the liquid from the onion and send it to the bowl in the third layer.

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