Our family prefers beef. Then a nice piece of pork fell into my hands. Honey for the winter I bought at the same fair, and in the freezer waiting for his finest hour cranberries. In just 30 minutes it was cooked quite elegant dish, which I want to share with you. Ahead of a long weekend, there will be something to treat friends and family.
Ardelian chorba is a very hearty, tender and velvety-tasting soup of Romanian cuisine. Ardal is Transylvania, and Transylvania, the mountain region, with harsh climatic conditions, especially in winter. Therefore, the food on the table of a true ardelian should be hearty and energetic.
Sausage in our family is relevant at any time of the year, but in autumn, with the onset of cold weather, meat snacks become more popular. And pork of fresh slaughter appears on the market. That’s itching to cook homemade sausage. Inclusions of dried barberry berries give the sausage a beautiful pattern and set off its sour meat taste.
A rich dinner dish for the whole family. We always welcome sausages or something smoked on the table. Here I liked the use of cabbage, which surprisingly went first among my men. It is convenient to cook in the manner of “pots”: fell asleep and wait for cooking! Replaced onions with leeks.
I would call it Vienna schnitzel, but the real Austrian schnitzel is made from veal. So this dish is rather an improvisation on the theme of Austrian schnitzel. Although in Germany in one of the restaurants on the menu was marked “schnitzel Viennese pork”, it was served to us. Apparently, not only in the home, but also in the restaurant kitchen there are noticeable deviations from the canons.
Autumn gives the last warm days, a trip to the forest was a success-autumn oily mushrooms, dense, crispy, almost a bucket. That will please the home, preparing for lunch a hearty meat stew with fried oily mushrooms. Treat.
Very tender, soft, tasty and fragrant meat. Looks delicious on the table.
But this is an old soup of Czech peasants and it consists of potatoes, onions, sauerkraut and a lot of meat. I do not know where the peasants had so much meat to cook such a soup. By the way, telnack cook until now, and even served in the restaurants of Prague. However in them it is served in a bread pot and a glass of plum brandy.
I offer you a recipe for a very tasty and simple dish-baked potatoes with pork and mushrooms!
Warm salad of cold cuts with fresh herbs. Very easy to prepare.