Goroshnitsa is an old Russian garnish, which in antiquity was served before the appearance of potatoes on the tables. After introducing into the diet of nourishing starchy tubers, the need for prolonged digestion of peas disappeared and the recipe for the notorious porridge has sunk into oblivion. Now, when the boom for the old Russian dishes begins to gradually return, the recipe of the pea is once again gaining popularity, especially now that the modern multivarks have replaced the furnaces, which are a pleasure to cook.
The recipe for a traditional pea is simply elementary - it's a common pea, which is boiled in water, and then lightly kneaded by a tolstalker for potatoes. We will talk about unusual and very original recipes of Old Russian food, which give it even more charm.
How to cook a hot pot in a multi-pressure cooker?
Ingredients:
- crushed dry peas - 1 kg;
- white onions - 200 g;
- celery (stalk) - 1 piece;
- pork knuckle - 500 g;
- carrots - 200 g;
- leaf of laurel - 1 pc.
Preparation
Turn the device into the "Frying" or "Baking" mode and pass the onions and carrots for 7-10 minutes with hot oil. Fried vegetables should not be ready completely, we will cook them in broth a little later, but for now, shift them to a plate, and in a bowl, fry the pork rudder from all sides. Pour the fried pork with water and switch to "Varka" or "Soup". Meat should be cooked for about two hours to easily move away from the bone and give the broth maximum of its taste and aroma. Boiled rolls are transferred to a dish, and put broth in peas and cook it until soft. The pea in the multivark-skovarovarke is prepared without soaking peas, as the process of cooking with steam under pressure and so on itself is quite fast - half an hour will be enough. Cooled meat is broken down into fibers, we add it to the soft peas along with the vegetables, laurel and leave to boil for another 15 minutes.
If necessary, a plate with meat in a multivark can be kneaded by tolk, but even without this simple procedure, the dish will turn out very tasty.
Chickweed with a chicken in a multivark
Ingredients:
- vegetable oil - 30 ml;
- white onions - 150 g;
- sweet pepper - 200 g;
- garlic cloves - 4 pcs .;
- natural chicken sausages - 300 g;
- chicken broth - 2.5 liters;
- Dried oregano - 8 g;
- cumin - 3 g;
- dried peas - 380 g;
- greens and sour cream for filing.
Preparation
Before preparing a hotcakes in the multivark, the peas themselves should be thoroughly rinsed and soaked in cold water for 12 hours. After a while, the peas are washed again and begin to cook.
First of all, on "Zharka" or "Baking" we pass a white onion with garlic and sweet pepper. When the vegetables are half ready, we add to them minced meat from natural chicken sausages, followed by herbs and spices. After 4-5 minutes, you can add peas and then pour it with broth. We put the multivark in the "Quenching" mode for an hour, and we ourselves go about their business. After the sound signal, the dish can be served to the table, without forgetting to add greens and sour cream.
Goroshnitsa with smoked products in a multivariate
Ingredients:
- Dried chopped peas - 230 g;
- vegetable oil - 40 ml;
- garlic cloves - 4 pcs .;
- white onion - 100 g;
- celery (stem) - 100 g;
- carrots - 100 g;
- turmeric - 5 g;
- paprika - 5 g;
- smoked bacon - 400 g.
Preparation
We start cooking a cup in a multivark with a preliminary washing and soaking of peas.
Fry soup vegetables on warmed-up oil using the "Frying" or "Baking" mode. To half-finished vegetables, we put the brisket cut into thick straws, wait a couple of more minutes to smear the smoked pieces and give them your scent, and then fall asleep with peas, spices and pour in twice as much liquid. The latter can be ordinary water, or chicken / meat broth. Close the device with a lid and put out "Quenching" for an hour.