|1.||Milk Dough||0,5 L|
|2.||Water Dough||0,5 L|
|3.||Sugar Dough||2,5 tbsp|
|4.||Salt Dough||1 Tsp|
|5.||Chicken egg Dough||2 PC.|
|6.||Vegetable oil Dough||1 tbsp|
|7.||Flour Dough||280 gram|
|8.||Pork tongue Filling||500 gram|
|9.||Champignon Filling||300 gram|
|10.||Bulb onions Filling||2-3 PC.|
|11.||Vegetable oil Filling||1 tbsp|
|12.||Salt Filling||2-3 pinch|
|13.||Sour cream Sauce||180 gram|
|14.||Dill Sauce||5 twig|
|15.||Garlic Sauce||3 clove|
|16.||Salt Sauce||1 pinch|
1 . Stage
Mix the water, milk, butter, egg, sugar and salt in a bowl. Sift the flour into the egg and milk mixture and mix well with a mixer. Grease a frying pan with oil and bake the pancakes.
2 . Stage
For the stuffing: pork tongue boiled in salt water, remove the skin from the tongue, cool and cut into thin slices.
3 . Stage
Peel the onion, finely chop and saute in heated sunflower oil until golden. Wash the mushrooms, finely chop them and add to the onions, salt and pepper to taste. Fry until fully cooked over medium heat.
4 . Stage
Just before cooking, put the boiled tongue in the onion-mushroom stuffing and fry for 3 minutes. Remove the stuffing from the fire and let it cool.
5 . Stage
While the stuffing cools, prepare the sauce. To do this, chop sour cream, garlic, herbs and salt in a blender.
6 . Stage
To form a roll, put the filling on the edge of the pancake and roll tightly.
7 . Stage
Before serving, cut the resulting roll into portions and pour the sauce on top. Bon appetit!