How to make an Ossetian dish lyvzha recipe from beef

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Lyvzha

Chicken larvae:

For a 5 liter pan:

1 medium chicken (1.2 kg) Potatoes – 1.5 kg. Onions – 3 medium heads Sour cream 15% – 200 gr. Flour – 2 tablespoons Garlic – 4-5 cloves Thyme (can be dry), pepper, salt – to taste.

Chop the chicken into medium pieces, fill it with water, and put it on the fire. When the water boils, skim off the foam, add coarsely chopped potatoes, and salt to taste. Finely chop the onion, sprinkle with flour, fry in butter until golden brown. When the potatoes are almost ready, add the fried onions and sour cream to the pan and bring to a boil. Then remove from heat, add finely chopped thyme and garlic, and pepper. Let's brew.

This dish can be either the first or the second, if, accordingly, you initially add less water. Quick to prepare, very tasty!

The same dish of beef or lamb should be prepared in the same way, only before putting the potatoes in the pan, the meat should be cooked until half cooked.

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General Beef Steak Recipe

To prepare, we need a vacuum sealer, a special bag, an immersion thermostat or sous vide, meat, spices and water. The cooking time for beef using the Sous Vide method is strictly regulated; we will use the table to calculate it. The table takes into account the standard base thickness of a steak of 2.5 - 3.5 centimeters, when cooked for 45 minutes.

Cooking steps:

• The steak must be cleaned of excess fat and broken bones, and also given the correct shape by cutting off excess parts, then rinsed in running water and removed excess moisture with a paper towel.
• Place the steak on the board and start marinating it. This is very important to do before we put it in the bag. For the marinade we use salt, black pepper, a couple of cloves of garlic and a sprig of rosemary. If the meat is dry and does not have fatty layers, you can add a few pieces of butter for juiciness.
• Now we put our steak in a bag and use a vacuum sealer to remove the air and seal the bag. It would be a good idea to let the steak sit in the bag so it can marinate better.
• The Sous Vide Temperature Chart will help you choose the right cooking settings based on your desired degree of doneness. The cooking time depends on the type of meat and the thickness of the piece. When the water warms up to the desired temperature, place the steak in it and leave it for 45 minutes.
• After the meat has been cooked in a sous vide maker, it must be fried to obtain a crust. Any frying pan or open fire will do for this.
• Carefully remove the meat from the bag and pour the juice into a separate container. Place our steak in a very hot frying pan without any oil and fry for 1-1.5 minutes on each side. The remaining juice can be poured over the meat if, for example, you are cooking over coals, or you can make a delicious sauce from it.

Many gourmets and chefs believe that steak should be served without a side dish; the taste of the meat itself is so subtle that any side dish will be superfluous. You can decorate the dish with a slice of butter, cherry tomatoes and cilantro sprigs.

Pay close attention to the time and temperature needed to achieve your desired level of doneness, and also keep in mind that boneless cuts of meat will require longer cooking times. Use the recipes offered on this page for dishes (recipe for beef tongue , ribs, entrecote, etc.) and other types of meat (for example, pork, lamb).

Khorovats. Armenian Khorovats - what is it?

There are dishes in Armenian cuisine that men proudly take upon themselves to prepare.

These 2 dishes are khash and khorovats - aka shashlik, aka grill, aka barbecue.

Khorovats is not only one of the oldest dishes that has come to us since time immemorial, but also one of the most popular modern holiday dishes. Large celebrations cannot take place without it; it is prepared when going out to relax in nature, in the courtyards of residential buildings, and in Yerevan there is even a street that can be found by the smell.

The metal rectangular brazier on which khorovats is prepared is called a brazier. Not a single Yerevan court can do without it, not to mention provincial courts. Yerevan residents have gone further and are installing barbecues on the roofs of high-rise buildings. The love for this dish is so great that in recent years even large festivals and competitions of khorovats have been organized. But more on that later.

Khorovats comes from the word “horovel”, which means “oven over an open fire.”

Armenian cuisine offers many recipes in this regard: regular khorovats on the grill, khorovats in tonir, chobani khorovats (shepherd’s shish kebab) or khorova, karey khorovats - Karski-style kebab, named after one of the oldest capitals of Armenia (located in Turkey), subsequently passed to Europe under the name “Donner kabab”, but has nothing in common with the original in culinary terms.

By the way, when during the Crimean War (1853 - 1856) the Russians took the Kara fortress, which had already become Turkish, Kara shish kebab became a fashionable dish in St. Petersburg restaurants.

The peculiarity of this kebab is that huge (about 200-300 g) marinated pieces of meat (mainly lamb) mixed with thin layers of lard are strung on a metal spit and fried over charcoal. The spit is periodically turned so that the meat is evenly fried, and when ready, the top browned layer is cut off. It is so soft and juicy that all that remains is to sprinkle it with thinly sliced ​​onions, marinated in pomegranate juice, and serve wrapped in pita bread.

Chobani khorovats - shepherd's kebab, as the name suggests, was held in high esteem by shepherds; it can really only be prepared in nature.

The meat cut into pieces is seasoned with pepper, salt and chopped onion. This entire mass is placed in thoroughly cleaned water. films and a well-washed ram's stomach and sutured or tied at both ends. On loose soil, make a 10-15 cm depression the size of a cooked lamb stomach. A fire is lit in the recess to pre-dry the soil. A filled stomach is placed on the resulting ashes, covered evenly with earth (2-3 cm layer) and spread on it. fire. In some places the stomach was covered with clay. When ready (after 6-8 hours), the filled, ready stomach is removed, if it was covered with clay, the clay is broken with a hammer, otherwise it is cleaned. ashes, take out pieces of cooked meat, place them on pita bread and serve.

This dish was served at folk festivals back in ancient times.

Ossetian dishes. First meal

The main first courses of any national cuisine are soups, and Ossetian cuisine is no exception. Bean soup, which is called kaduri bash kartofima in local dialect, is prepared with milk. In addition to these ingredients, there are always potatoes, onions and greens. The traditional soup of Ossetia is kharmhuyp, prepared from lamb meat on the bone. It is noteworthy that the meat is not chopped, but served in large pieces along with the bone on a wide dish separately from the broth. Porridges are also considered first courses; in the cuisine of North Ossetia, most of them are based on corn flour. National mamaliga, or shir, is a corn porridge considered a nutritious and energetically valuable dish.

Cooking with chickpeas

This wonderful grain is present in almost every version of oriental soup, so special attention should be paid to this product

Ingredients:

• butter - 50 g;
• chickpeas - 150 g;
• potatoes - 10 pcs.;
• onion - 2 pcs.;
• lemon or pomegranate juice;
• beef (not very fatty) - 500 g;
• tomatoes in their own juice - 300 g;
• spices (salt, pepper), parsley, curry, other aromatic mixtures.

Cooking method:

1. We wash the chickpeas and leave the product in a bowl of drinking water for at least 5 hours.
2. To obtain the most delicious bozbash, we use only high-quality meat. We process the beef, cutting off the films and tendons, blot it with napkins, and divide it into large parts.
3. We peel the vegetables, chop the onion into squares or strips, and cut the tubers into not very large slices. We take the tomatoes out of the delicious marinade, then chop them.
4. Place the butter in a saucepan, sauté the onion until transparent, add pieces of tomato to it (you can replace it with tomato paste).
5. After the excess liquid has evaporated, add portions of meat to the vegetables and fry them until they acquire a light golden hue.
6. We wash the swollen chickpeas and add them to the bowl with the mixture being prepared. Fill it with drinking water, determining by taste what consistency (thin or thick) you want the soup to be. Season the food with the required amount of curry, salt and pepper.
7. After the start of a new boil, put the chopped potatoes into the pan and continue the process until the meat is ready and the pieces of root vegetables are soft. At the end of cooking the food, flavor the soup with pomegranate or lemon juice.

Let the food brew for half an hour and serve beef and chickpea soup, sprinkling portions with chopped herbs.

Nutritional and energy value:

Steps

Steps taken: 0/0

1. Cut the meat into portions, add three liters of water and cook for an hour in salted water, remembering to remove the foam.
2. Peel the potatoes and cut into slices, chop the onions and carrots into strips, cut the pepper slices into 4 parts.
3. Chop the garlic and herbs with a knife.
4. Add onions and carrots to the meat. Cook for another 10 minutes and add peppers and potatoes.
5. After 15 minutes, add garlic and herbs, cook for another 15 minutes.

ID: 49769

Shurpa

One of the variations of the Uzbek national dish is beef shurpa soup. In its traditional form, lamb is used for it, but with other meat it turns out no less tasty. There are a lot of cooking options among different nations, but there is one thing they all have in common - shurpa is a rich, thick soup. You can prepare it using the recipe with the photo below.

Ingredients:

• beef pulp – 1 kg;
• bay leaf – 2 pcs.;
• carrot – 1 pc.;
• allspice – 3 pcs.;
• vegetable oil – 1.5 tsp;
• tomato paste – 3 tbsp;
• water – 2.5 l;
• onion – 1 pc.;
• zira – 1 tsp;
• salt and black pepper - to taste;
• sweet pepper – 1 pc.;
• potato tubers – 600 g.

Cooking method:

1. Rinse the meat pulp, then cut into large pieces.
2. Peel the potatoes, wash them, then chop them into cubes. They must be large, as in the photo.
3. Peel the onion, chop it into half rings, and then into quarter rings. Cut the carrots and pepper into medium slices.
4. Heat oil in a frying pan. Fry carrots, onions and peppers on it for 5 minutes.
5. Next, place the meat on top of the vegetables and cook for another 5-7 minutes, stirring.
6. Add tomato paste. Stir, fry for another 5 minutes, reducing heat to medium.
7. Place the roasted vegetables and meat on the bottom of the pan, add water so that it covers the grounds by 5 cm.
8. Bring to a boil, then add the potatoes, season with spices, pepper, salt and bay leaves.
9. Leave to simmer on low heat for another 40 minutes.

How to cook “Lyvzha Soup”

Prepare your ingredients.

Wash the meat, cut into large pieces.

Pour 3 liters of water over the meat and put on fire. When it boils, skim off the foam and add a whole onion to make the broth clear, cook for 1 hour 30 minutes.

Cut the potatoes in half, carrots into large strips.

Salt the broth. Cut the onion into half rings and add to the broth.

Add carrots, cook for 15 minutes.

Add potatoes, cook for another 15 minutes.

Finely chop the dill, garlic and hot pepper.

Add dill, thyme, garlic and hot pepper. Cook for 10-15 minutes.

Soup “Lyvzha” is ready.

The soup turns out to be very rich, aromatic and incredibly tasty. Bon appetit!

Ojakhuri

First, pour vegetable oil into the frying pan and heat it thoroughly.

Cut the pork into small pieces and fry it in hot oil until golden brown.

Peel the onion and cut into thin half rings.

Place the chopped onion in the frying pan with the meat and continue to fry until the onion turns golden.

Peel the potatoes and fry them separately over high heat until golden brown (you can deep-fry them), salt and pepper them, put them in a frying pan with the rest of the ingredients, mix everything and continue frying.

Peel the garlic, cut into strips and place it in the frying pan.

At this stage, the dish can be salted, seasoned with spices and some fresh herbs can be added to it.

At the very end, add the tomatoes cut into slices and fry for a couple more minutes.

Place the finished dish on plates, sprinkle with fresh herbs and serve. Bon appetit!

Lobio

Lobio (from Georgian ლობიო,) is a Georgian dish, as well as a common name for beans (both green, string, and beans).

Lobio with pomegranate juice

The lobio dish is popular among the Transcaucasian peoples, and is prepared from both green bean pods and boiled red beans with herbs and/or pomegranate seeds. It is usually served with Georgian bread “Tonis puri” or “Shotis puri”, baked on wood.

A dish called “lobio” has been known in Georgia for a long time; it was prepared from the fruits of dolichos - hyacinth bean. Beans appeared much later, at the end of the 17th century, and a dish made from it also began to be called “lobio”. For cooking, either grain or green beans are used. Bean grains - white, pink, red - differ only in taste nuances. For cooking, it is better to choose one of the types of grains, since their cooking time is different.

The base of the dish is made from grain beans and is prepared in a special way. The beans are soaked in cold water for 12 hours, the water is changed 2-3 times during this time. Then the grains are washed in running water and, filled with water, brought to a boil. Keep on high heat for 10-15 minutes, drain the water, repeat the procedure 2 more times. Then, reducing the heat, cook the beans until tender, and the water should almost completely evaporate.

On this basis, many variations of lobio are prepared. In addition to fried onions, garlic crushed with salt, vinegar, savory and cilantro, pepper, peeled tomatoes (stewed together with beans for about 5 minutes) and chopped walnuts (in the finished dish) can be added to the lobio. Vinegar can be replaced with concentrated juice of red tkemali - kvatsarakha. If the dish turns out to be too thick, dilute it with a small amount of broth.

Before serving, the lobio is sprinkled with red onions pickled in vinegar or pomegranate seeds. The dish is eaten both hot as a main dish and cold, then it serves as an appetizer. Green bean lobio is considered a seasonal dish. It is prepared with meat - lamb or beef.

Tsakhton - a recipe for Ossetian cuisine

The famous tsakhton sauce, the recipe for which we bring to your attention, literally transforms any meat or fish dish. Most often, this sauce is used during Caucasian feasts, and it is also known under the name “tsyvzy-tsakhton”. The magazine of holiday recipes kulinarart.ru analyzed several of the best ways to prepare tsakhton; today we are happy to share the best of the recipes with our readers.

Delicious sauce of Ossetian cuisine

The highlight of this sauce is that it is incredibly tasty, but retains its taste properties for no more than a couple of days - tsakhton sauce can be prepared in the classic way (with garlic), but no one forbids you to make it spicier with pepper.

Another nuance - all our recipes contain specific proportions of one or another ingredient. But such an approach in the case of tsakhton is not necessary. However, we will present our traditional table so that you understand what purchases you need to make at the market or in the store.

Tsakhton sauce recipe:

Preparing ingredients for tsakhton

How to prepare tsakhton sauce correctly? We start with garlic - in most cases, cooks use a special press, but not everyone does this. Of course, if you have the patience, you can chop the garlic as finely as possible with a regular knife. Alternatively, you can grate the garlic using a fine grater, but be careful with your fingers.

Next comes the turn of the cilantro - it also needs to be chopped as finely as possible. And here it would be useful to clarify one nuance - unfortunately, “typical knives of the average Russian” will never cope with such a task. You should take care of a sharp, high-quality knife - otherwise the greens will not be cut in the best way. You'd better spend a little more time on the cilantro than usual, but cut it as finely as possible - the greens will release their juice and aroma into the matsoni or sour cream, which will be immediately appreciated by your guests.

In the table we indicated grated walnuts and suneli hops - these are recommended but optional ingredients. By the way, sometimes the tsakhton recipe also contains adjika.

Add garlic (nuts or spices - if you dare) and herbs to the sour cream and mix everything thoroughly (we repeat - thoroughly!) with a spoon. You can, of course, use a mixer.

Place the finished sauce in the refrigerator - it should steep a little.

Hash

Let me tell you right away that there are recipes for Khash on the site. If dear moderators and cooks consider that my recipe is superfluous, I will not be offended by the removal. My recipe is adapted for preparing khash in a city kitchen on a regular stove. In my opinion, khash is the king of soups. It is so rich and delicious. Of course, its preparation time is at least 8-9 hours, but this soup has so many advantages that you will not spend this time in vain, especially since it does not require close attention. I will try to list the advantages of Khash. 1. Hashi is excellent in treating fractures and bone diseases, strengthening the body’s bones during adolescence. In Georgia, doctors prescribe the Hash diet. The soup will save money on expensive pharmaceutical bio-additives for bones and joints. 2. This is an excellent hangover cure (I haven’t personally tried it myself, but 5 cookbooks with Khasha recipes from different authors claim this). 3. This is a balm for the stomach after heavy feasts and long trips. 4. This is an incredibly tasty, rich soup - a distant relative of our jellied meat. 5. Budget soup. I have prepared Khash many times already, and from all 5 books I chose the best option for myself. I hope it is useful to someone. 6. In the east there are still special establishments, khash houses, where khash is prepared. I put Uzbek cuisine as the national cuisine, but it also includes Georgian cuisine, and Transcaucasian, and Iranian, and Turkish (the soup is called kalya-pocha).