Name: Zrazy Russian pickles
Prep time: 1 h
Cook time: 1 h
Yield: 12
Ingredients: Minced meat - 1300 gram; Chicken egg - 1 PC.; Milk - 150 Ml; Semolina - 110 gram; Salt - 1,3 Tsp; Black pepper - 1 Tsp; Garlic - 4 clove; Mustard - 1 tbsp; Tomato juice - 250 Ml; Tomatoes in their own juice - 500 gram; Bouillon - 250 Ml; Flour - 2 tbsp; Bulb onions - 2 PC.; Pickled tomatoes - 1 PC.; Capers - 2 Tsp; Brine - 130 Ml; Sumakh - 1 Tsp; Paprika - 2 Tsp; Black pepper - 1 Tsp; Chilli - 0,5 Tsp; Greenery - 0,5 Tsp; Salt - taste; Garlic - 5 clove; Butter - 1 tbsp; Vegetable oil - 1 tbsp; Pickles - 3 PC.; Bulb onions - 1 PC.; Vegetable oil - 1 tbsp; Butter - 1 tbsp; Mustard - 1 tbsp

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Zrazy Russian pickles

Stuffing

1. Minced meat 1300 gram

2. Chicken egg 1 PC.

3. Milk 150 Ml

4. Semolina 110 gram

5. Salt 1,3 Tsp

6. Black pepper 1 Tsp

7. Garlic 4 clove

8. Mustard 1 tbsp

Sauce

1. Tomato juice 250 Ml

2. Tomatoes in their own juice 500 gram

3. Bouillon 250 Ml

4. Flour 2 tbsp

5. Bulb onions 2 PC.

6. Pickled tomatoes 1 PC.

7. Capers 2 Tsp

8. Brine 130 Ml

9. Sumakh 1 Tsp

10. Paprika 2 Tsp

11. Black pepper 1 Tsp

12. Chilli 0,5 Tsp

13. Greenery 0,5 Tsp

14. Salt taste

15. Garlic 5 clove

16. Butter 1 tbsp

17. Vegetable oil 1 tbsp

Filling

1. Pickles 3 PC.

2. Bulb onions 1 PC.

3. Vegetable oil 1 tbsp

4. Butter 1 tbsp

5. Mustard 1 tbsp

How to cook deliciously - Zrazy Russian pickles

1. Stage

Stir the semolina in the milk and set aside for 20 minutes to swell.

2. Stage

Chop the garlic. Combine all the ingredients for the mince. Knead minced meat thoroughly.

3. Stage

Prepare the filling for the zrazy. In a frying pan greased with vegetable oil put chopped onion, add butter and fry until transparent. Add coarsely grated pickles and mustard. Let it stew for about 2 minutes. The filling is ready.

1. Stage. Zrazy Russian pickles: Prepare the filling for the zrazy. In a frying pan greased with vegetable oil put chopped onion, add butter and fry until transparent. Add coarsely grated pickles and mustard. Let it stew for about 2 minutes. The filling is ready.

4. Stage

Shape zrazy. Take a piece of minced meat, knead it into a cake in the palm of your hand. Put stuffing in the middle and seal it on all sides. Spread in a deep frying pan or cauldron our zrazy and fry from both sides until crispy. Repeat the step until the filling is done. If there is some leftover stuffing, add it to the sauce.

1. Stage. Zrazy Russian pickles: Shape zrazy. Take a piece of minced meat, knead it into a cake in the palm of your hand. Put stuffing in the middle and seal it on all sides. Spread in a deep frying pan or cauldron our zrazy and fry from both sides until crispy. Repeat the step until the filling is done. If there is some leftover stuffing, add it to the sauce.

5. Stage

In a deep frying pan or saucepan greased with vegetable oil, melt butter and place chopped onions. I like it in half rings. Fry it until transparent. With constant vigorous stirring, add flour and pour hot broth. Stir everything thoroughly, add tomato juice, tomatoes in their own juice, brine and pickled tomatoes grated on a medium grater. If there is any leftover stuffing, add it to the sauce. Bring to the boil, adjust for salt.

1. Stage. Zrazy Russian pickles: In a deep frying pan or saucepan greased with vegetable oil, melt butter and place chopped onions. I like it in half rings. Fry it until transparent. With constant vigorous stirring, add flour and pour hot broth. Stir everything thoroughly, add tomato juice, tomatoes in their own juice, brine and pickled tomatoes grated on a medium grater. If there is any leftover stuffing, add it to the sauce. Bring to the boil, adjust for salt.

6. Stage

Put zrazy in a cauldron or other thick-walled deep dish, pour the sauce. Once boiling, cover with the lid and simmer on low heat for 10 minutes. Add crushed garlic, all the spices, capers, chopped herbs and stew under a lid for 10 minutes. Adjust the sauce for the pepper and salt - it's ready!