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Petrovsky shchi

Soak for 4-5 hours the cap of dry porcini mushrooms (100 g).

In a saucepan with 1.5 liters of water put «soaked»Caps and cook for 20 minutes.

We take out the mushrooms, cut them in thin long strips and again send them to the broth — boil down.

Shred thin long strips of a quarter of a medium head of cabbage. Grate one medium carrot on a coarse grater. We put the vegetables in a bowl, add salt (1 teaspoon) and put our hands on it until the juice stands out.

Pour the juice of half a lemon and let stand for 15-20 minutes.

We clean 1-2 potatoes, cut into not very thin straws and add to the mushroom broth.

Potatoes are boiled for 5 minutes.

Fresh celery root (30 g) rub on a coarse grater.

1 stalk of green celery (with leaves) clean and finely cut.

Pour 50 g of sunflower oil into a hot frying pan. Chop the middle bulb finely and send it to the preheated oil. After 1-2 minutes, when the onions are lightly browned, add cabbage, carrots and chopped celery.

Add 0.5 tsp. flour and sugar.

Stir and simmer for 5-7 minutes.

We send vegetable composition in broth.

Add 1 tsp. salt. Sprinkle with freshly ground pepper.

Cook 7 more minutes.

Remove from heat, cover with a lid and leave to infuse.

When serving sprinkle on the table Petrovsky shchi greens (dill, parsley, cilantro, green onions).

Petrovsky schami would be good to serve a tasty peasant sandwich.

To do this, take 1 tbsp. l grated horseradish, add to it 2 tbsp. l sour cream, half a dozen garlic, 1 tsp. Dill greens and 100 g of grated feta cheese or Adyghe cheese grated on a fine grater.


Cut slices of black bread in batches, lightly fry in a hot frying pan with sunflower oil (30 g).

Allow to cool slightly and spread warm bread with cheese mass.

Elena Manenan:
“Mother’s mother, my grandmother, a cossack, Olga Vladimirovna, didn’t even read the diploma, but she was the owner of — hoo hoo! And the first lessons of life I received from her.

And my Moscow grandmother Claudia Vladimirovna is every day, then theater, museums, first etiquette skills. Most of our lives we lived in Zamoskvorechye, on a sliver. Aunt, uncle, father, I — we all finished 627 school.

They gave me everything they could: the Loktevsky Choir, the Bolshoi Theater, the Hall of Columns, music, painting, songs with a guitar, a dacha in Zagorsk, playing lotto until the morning under a samovar.

Dad cooked great, and I learned a lot from him.

I lived in France for ten years, first in Paris, then in Burgundy.

But she returned to Russia.

I have on the Volga, in Pleso, there is a small, intimate hotel with a wonderful restaurant “Private Visit”. I am happy to delight my family, my children, guests, and casual travelers, with homemade dishes, aromas, and incredible abundance. ”

Helen Manenan recipes:


Probably the most popular, the most traditional dish in Russia is pies. And how different they are!

And in form, and in the fillings, and in the form of dough, and even ruddy..

See below.

Pike perch in creamy caviar sauce

This dish has a rich festive taste and fast cooking. At all about everything you need 20-30 minutes.

Fish, in principle, you can take any.

See below.

Potato patties with mushrooms

I am surprised at the sincere delight of the guests every time they first try these potato patties with mushrooms. It seems to be a simple recipe.

See below.

Fish Cutlets

By the example of my family, I know that children do not like fish very much. They will gladly prefer to eat a meat patty rather than a piece of fish.

And you can make such fish cakes.

See below.


Brushwood — this is a very unusual and very beautiful dessert, and to the taste — well, just something incredibly tender, light, crunchy, melting in your mouth. The taste of brushwood is the taste of childhood.

See below.

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