Already in ancient Rus', legumes were the main food of people, before potatoes appeared. It is impossible to clearly say where they came from, since evidence of their use in ancient times is received all over the world. Legumes were also found in the tombs of the pharaohs.
Peas, soybeans, lentils, beans - a lot of things are cooked with them. You can cook pies, make side dishes, boil and stew. Legumes can almost completely satisfy people's needs for carbohydrates and proteins. Not everyone knows how to cook them. They often don't turn out very tasty. Particularly beans. In most cases, it needs to be pre-soaked for up to 12 hours; they even say that it’s a good idea to do this in the cold.
This procedure can also be transferred to beer. It is important to correctly combine legumes with the rest of the ingredients of the dish. Using beans as an example, they are best combined with lamb. Although the tastes are not always the same. You can find the correct and proven combination in the site’s recipes.
“Garnishes from legumes” - the best recipes
As you know, the word “beans” usually refers to any fruit of the legume family. Some of them are of enormous nutritional value for all mankind and have been used in cooking since ancient times. So, beans are supposed to be served for lunch. The cooking recipes are very different. Which ones should we take into service? And which ones will be most beneficial for health? Let's figure it out.
A little about beans
Doctors and nutritionists have long been talking about the benefits that this product brings to the body. Peas and lentils, beans and soybeans, chickpeas and peanuts (yes, they're not nuts at all!) and some other legumes are known for their fiber content. In addition, this is the best source of vegetarian protein that is available: it is cheap and (which is important, for example, for ideological vegetarians) you do not need to kill any animals to obtain protein food.
The nutrients found in legumes lower cholesterol levels, normalize blood pressure, and prevent the risks of developing heart disease and such an insidious disease as diabetes. Thanks to the fiber of the product, you feel full for a long time after eating. In addition, this is the best food option for those losing weight. In this article we will look at only a few recipes for cooking beans, although in fact there are a great many of them. In addition, this ingredient allows you to show culinary imagination and experiment - in general, a godsend for beginning “home cooks.”
Almost all legumes (excluding legumes, fresh versions of the product) require pre-soaking. It is best to do this at night (if, for example, you are going to prepare a dish in the morning), for 8-12 hours. Some legumes, such as chickpeas, require soaking for 4-6 hours. And if the product is “correct,” then during this time internal processes that promote germination are activated in it. But it doesn’t matter if you have small sprouts: sprouted chickpeas or regular peas in this form are even healthier, and can be safely used in bean recipes. The procedure itself looks quite simple: pour the beans into a suitable container and fill with cold water so that it covers them. After the specified time, drain the water and wash the peas.
Veal stewed with beans
This dish can be described in two words: “nothing complicated,” since among the step-by-step recipes for cooking beans, this one is one of the easiest. Here we need fava beans (they are also fava beans, garden beans or Russian beans - they are so wide and flat in appearance) - a glass. But if you don’t have them on hand, you can replace them with round beans, beans, and even lentils. However, you should remember that different legumes have different cooking times, so be sure to take this into account. We also use: veal - 1 kilogram, a couple of onions, a head of garlic, spices and a mixture of peppers, salt, a little olive or sunflower oil. And for taste - half a glass of dry sherry (or just table white wine).
Let's cook simply!
- Take a large cast iron cauldron (or a frying pan with high edges) and heat a couple of large spoons of vegetable oil there. Place the veal meat cut into pieces there and fry it on different sides until brownish. Transfer the meat to a separate container.
- Pour the remaining oil into the same frying pan, add the onion chopped into half rings and fry, stirring, until semi-soft. Then add the fried meat to the onion and mix well.
- Add bay leaves (2-3 leaves), crushed garlic, spices and sherry (or dry white). Salt and pepper. Over high heat, bring the whole mixture in the frying pan to a boil, cover with a lid and simmer over low heat for half an hour.
- Then place the prepared soaked beans in a container with the meat. Simmer for another half hour (until the beans are ready).
- Finely chop fresh herbs. Before serving (in portions), sprinkle the veal and beans with chopped herbs: cilantro, parsley, dill, onion.
Pasta with beans
Another “standard” recipe for cooking beans. We will need: a pack of small pasta (preferably from durum wheat), one and a half glasses of beans, fresh herbs, a little olive oil, a glass of grated hard cheese (preferably Parmesan), a little lemon zest, spices and pepper and salt to taste.
Cooking instructions
- Boil the pasta in salted water in a saucepan until tender (cooking time is usually indicated on the package).
- Boil the beans, soaked in advance, until tender. By the way, for this dish you can also take beans canned in their own juice (only then you need to rinse them in running water, and there is no need to cook them).
- During the last few minutes of the pasta cooking, add the beans to the pot with the pasta. Place the mixture in a colander, allowing excess water to drain.
- Transfer from the colander back to the pan where everything was cooked.
- Add chopped parsley, green onions with butter, grated Parmesan and lemon zest, salt and pepper. Mix all this thoroughly and let it stand for a while under the lid.
- Serve the dish hot, in portioned plates - piping hot.
Black beans
The whole world has long appreciated black beans. Recipes for preparing this product are quoted in the East. By the way, the protein of this plant is very close to its animal varieties. It contains a lot of vitamins (A, E). Black beans are especially popular among the Japanese. Here they are used to prepare many different products with a slight taste of roasted peanuts, grind them into flour, and make the national dish - tofu. Attention: dried seeds require long-term soaking before cooking (up to 24 hours).
The easiest recipe for cooking black beans is with rice. This is a common but very tasty Japanese dish. To prepare it, you need to take boiled black beans with rice in equal proportions (for example, a glass of rice - the unpolished version works very well - and a glass of legumes), then salt, pepper, add butter, seasonings - that's all! Cook the beans for about an hour, and the rice for half an hour (we prepare the ingredients in separate containers and then mix).
Fresh beans. Cooking recipes
There are also quite a lot of them in cookbooks of various peoples and countries. We now bring to your attention the simplest recipe for making green beans.
- We wash the young green beans thoroughly, cut off the pods on both sides and place them in a saucepan with boiling water (slightly salt them first).
- Cook over low heat, covered, for a quarter of an hour (until the product is soft).
- Drain the water, melt a piece of butter and mix with the pods.
- Sprinkle with freshly ground black pepper and sprinkle with the juice of half a lemon. You can also serve it on the table!
Recipes for cooking beans for the winter
In the same way (see the first preparation point in the previous recipe) you can prepare this vegetable protein for the winter. When properly preserved, it retains its beneficial properties for a long time. Here the bean pods need to be boiled until half cooked and rolled into jars (you can also use tomato sauce) - traditionally sterilizing the containers and pasteurizing the product. You can also use beans, since they are most popular in canned form in our latitudes.
Cooking porridge
Porridges, cutlets, meatballs, cereals, casseroles, puddings and other products are prepared from cereals.
Based on consistency, porridges are divided into crumbly, viscous and liquid. The consistency of porridge depends on the ratio of water and cereal. The norms of liquid for cooking porridges of various consistencies in boilers with a capacity of 30-60 liters are given in table. 1 appendix 1. In small boilers or pans, the liquid boils away faster; in these cases, the liquid is taken 5-10% more than normal. Cereals, washed before cooking, absorb a significant amount of water (10-30% of the mass of the cereal). This amount of water should be taken into account when calculating using the table.
During mechanical culinary processing, grains are beaten or carefully sorted to remove foreign impurities and washed. Cereals made from crushed grains (“Hercules”, semolina, etc.), artificial grains of increased biological value (“Silnaya”, “Zdorovye”, “Pionerskaya”, etc.) and buckwheat are not washed.
Porridge is cooked in water, broth and milk. Friable porridges are prepared using water and broth.
The process of making porridge can be divided into two stages. At the first stage, the cereal prepared for cooking is poured into boiling salted water and, with occasional stirring, cooked until thickened for 15-20 minutes. The starch in cereals gelatinizes, and the consistency of the porridge changes. At the second stage, the porridge should reach culinary readiness. Stop stirring, add part of the fat specified in the recipe, level the surface of the porridge, cover the container tightly with a lid and, having reduced the heat, continue to cook until done. To prevent burning and crust formation, it is recommended to cook the porridge in a water bath. The curing time of the porridge depends on the properties of protopectin and the ratio of water and cereal. To increase the crispness of the porridge, it is recommended to add fat before adding the cereal. This is how buckwheat, millet, wheat, pearl barley and barley groats are cooked. The crumbly porridge is served as an independent dish or used as a side dish. Loose porridges can be served hot with butter, onions, chopped hard-boiled eggs, pork or lamb lard, or cold with sugar, milk or cream.
Viscous and liquid porridges are prepared with water, whole milk or milk diluted with water. If porridge is cooked in milk (rice, millet, oatmeal, pearl barley, wheat), the cereal is first poured into salted boiling water, boiled until thick, then hot milk is poured in, stirred well, the heat is reduced and brought to readiness, closing the dish with a lid. Liquid porridges are usually cooked sweet. Sugar is added at the same time as salt. In porridges cooked in water, add 10 g of salt, and in milk and sweet porridges - 4-5 g per 1 kg of finished porridge. When cooking viscous porridges, add 10 to 30 g of sugar per 1 kg of finished porridge.
Viscous and liquid porridges are served hot with butter, sugar and jam. Viscous porridges are widely used for preparing casseroles, meatballs, puddings and other cereal products.
Rice and semolina can be cooked fluffy by poaching. Melt the butter in a saucepan, add semolina or rice cereal, heat well, add boiling broth in the amount required to prepare crumbly porridge, and when the cereal has absorbed all the liquid, cover with a lid and bring to readiness in a water bath or in the oven.
BEANS AND PASTA PRODUCTS
Cereal dishes and side dishes, as well as dishes and side dishes made from legumes and pasta, occupy a significant place in the range of dishes of public catering establishments.
For the preparation of culinary products, the following cereals are used: buckwheat (kernel and prodel), rice, pearl barley, millet, wheat (Poltava No. 1,2, 4, Artek, semolina), oatmeal, Hercules oat flakes, corn, artificial sago. Recently, the industry has begun producing cereals with increased nutritional value, which in the near future will find use in public catering.
Among the legumes used in cooking are peas (shelled and unshelled), beans, lentils, chickpeas, and chickpeas. Pasta used in public catering is divided into tubular (pasta, cones, feathers), thread-shaped (vermicelli), ribbon-shaped (noodles) and curly (stars, alphabet, etc.) They are made from specially ground wheat flour.
Cereals, legumes and pasta are of great importance in nutrition. They contain starch (up to 72%), proteins, especially legumes (up to 20%), and are rich in vitamins B and PP.
Due to the high starch content, dishes made from cereals, legumes and pasta are high in calories. Cereal proteins are incomplete, but combining them with other products (milk, cottage cheese, meat) significantly increases their value. The combination of buckwheat and oatmeal porridge with milk is especially successful. Moreover, it is better if the porridge is served with milk rather than boiled in it. Legume proteins are close in nutritional value to animal proteins.
During the culinary processing of cereals, legumes and pasta, a number of changes occur in them. When soaking or at the beginning of heating, the proteins of cereals, legumes and pasta absorb water, swell and soften. The difference in the degree and speed of softening depends on the grain structure and chemical composition. During subsequent cooking, with increasing temperature, moisture is redistributed inside the grains.
Proteins during cooking denature(coagulate), and the moisture absorbed by them during soaking is pressed out and absorbed gelatinizing starch. The rate of moisture redistribution for different cereals and legumes is different depending on the physicochemical properties of the grains.
At the same time, during the gelatinization of starch, water-soluble nutrients (proteins, carbohydrates, minerals) contained in cereals and legumes are absorbed along with water, which contributes to their better absorption. Moreover, the higher the moisture content of the porridge, the more soluble nutrients it contains.
The duration of cooking is also influenced by the thickness of the cell walls of cereals and legumes. In addition, the strength of the cell walls also determines the appearance of the finished grains. Thus, the cell walls of pearl barley grains are not destroyed throughout the entire cooking period, but the shell of rice grains is partially torn during the cooking process, and the shape and integrity of the grains are damaged. When cooked, the protopectin in the cell walls of grains breaks down to form water-soluble pectin, and the cellulose swells and softens.
During the cooking of cereals, legumes and pasta, part of the soluble carbohydrates, proteins, minerals and vitamins (about 30%) goes into the broth; therefore, these decoctions must be used for preparing first courses, sauces, etc.
Boiled pasta, cereals and legumes are used not only as independent dishes, but also as side dishes. We can recommend cereal and pasta side dishes for meat dishes, and pasta for fish dishes, except for certain dishes served with buckwheat porridge (fried bream). Lamb dishes are often served with steamed rice, boiled beans, and buckwheat porridge with fried pork. To prepare dishes and side dishes from cereals, legumes and pasta, they use stovetop boilers, pots of various capacities, a boiler meter, a screen, a colander, sieves, cook trays, paddles, skimmers, scoops and other utensils and equipment.
Preparing cereals for cooking
Before cooking, the cereals are sorted, separating unhulled grains and other impurities, and small and crushed cereals are sifted through a sieve to remove flour, which gives the porridge an unpleasant taste and spreadable consistency, and washed. Millet is washed especially thoroughly to remove flour from it, which gives the grain a bitter taste. Millet, rice and pearl barley are first washed with warm and then hot water, barley - only with warm water (2-3 liters of water per 1 kg of cereal). Wash the cereal 2-3 times, changing the water each time. Buckwheat and cereals made from crushed grains, as well as rolled cereals, cannot be washed, as this negatively affects the consistency and taste of the porridge. Buckwheat is supplied to public catering establishments raw or pre-subjected to hydrothermal treatment (quick-cooking), which reduces the cooking time of porridges.
When raw cereals arrive, they are pre-fried to speed up cooking. Spread the sorted grains onto a baking sheet in a layer of no more than 4 cm and fry in an oven at 110–120 °C until light brown. During frying, the cereal is stirred periodically. Semolina for preparing crumbly porridge is dried on a baking sheet in an oven until light yellow.
Porridge
Porridges are cooked from any type of cereal using water, whole milk or milk diluted with water. Based on consistency, porridges are divided into crumbly, viscous and liquid. The consistency of porridge depends on the ratio of cereal and water. During the cooking process, cereals absorb a large amount of water due to starch gelatinization and therefore increase in mass and volume (weld). Cereals soften due to the transition of protopectin to pectin. To obtain good quality of various types of porridges, you should strictly adhere to the norms for adding cereal and water established by the recipes.
In table Table 7 shows the amount of water per 1 kg of cereal for preparing porridges of various consistencies, the yield of finished porridges, their cooking time and the percentage of weld.
When cooking porridge in cauldrons with a capacity of 150–200 liters, less liquid is required, and when cooking in containers of smaller capacity, more than the amount indicated in the table.
When preparing porridges from cereals that are not washed before cooking (buckwheat, semolina, etc.), the entire required amount of liquid is poured into the boiler, salt and other products specified in the recipe are added, and when the liquid boils, the cereal is added.
For porridges made from cereals that are washed before cooking (rice, millet, pearl barley, etc.), when calculating the ratio of water and cereals for cooking porridges, it should be taken into account that some water remains in the cereals during washing (10–20% of the mass of dry cereals).
Basic rules for cooking porridge. For cooking porridge, it is more convenient to use dishes with a thick bottom, the volume of which is measured. It is best to cook porridge in steam boilers or in indirectly heated boilers. Salt and sugar are placed in a cauldron with liquid before the cereal is poured in at the rate of: for crumbly cereals 10 g, and for liquid cereals - 5 g per 1 kg of cereal. The cereal, washed immediately before falling asleep (it should be warm), is placed in a boiling liquid and stirred periodically, lifting the cereal from the bottom with a paddle. When the cereal swells and absorbs all the water, stop stirring, level the surface of the porridge, close the cauldron with a lid, reduce the heating to a temperature of 90–100 ° C and leave for heating. Its duration is different for different types of porridges and depends on the type of cereal and the cooking method. Basically, the heating lasts 1.5–2 hours. Semolina porridge of any consistency reaches readiness within 10–15 minutes, Hercules oatmeal porridge – 30 minutes.
Table 7
| Name of porridge | For 1 kg of porridge yield | For 1 kg of cereal and porridge yield | Cooking time, h | Privar, 0/0 | ||
| cereal, g | liquid, l | liquid, l | output, kg | |||
| Friable: | ||||||
| from raw or fast-cooking grains | 0,71 | 1,5 | 2,1 | 4–4,5 | ||
| from toasted cereals | 0,79 | 1,9 | 2,4 | 1,5–2 | ||
| millet | 0,72 | 1,8 | 2,5 | 1,5–2 | ||
| rice | 0,75 | 2,1 | 2,8 | 1,5 | ||
| barley and pearl barley | 0,80 | 2,4 | 3,0 | 3,0 | ||
| wheat | 0,72 | 1,8 | 2,5 | 1,5–2 | ||
| Viscous: | ||||||
| buckwheat | 0,80 | 3,2 | 4,0 | 1 – 1,5 | ||
| semolina | 0,82 | 3,7 | 4,5 | 0,25 | ||
| millet | 0,80 | 3,2 | 4,0 | 1 – 1,5 | ||
| rice and pearl barley | 0,82 | 3,7 | 4,5 | 2,0 | ||
| oat and wheat | 0,80 | 3,2 | 4,0 | 2,0 | ||
| corn | 0,77 | 2,7 | 3,5 | 2,0 | ||
| Liquid: | ||||||
| semolina | 0,88 | 5,7 | 6,5 | 0,25 | ||
| rice | 0,88 | 5,7 | 6,5 | 1 – 1,5 | ||
| oatmeal | 0,84 | 4,2 | 5,0 | 2,0 | ||
| oat flakes "Hercules" | 0,88 | 5,7 | 6,5 | 0,5 | ||
| wheat | 0,84 | 4,2 | 5,0 | 1 – 1,5 |
To improve the taste and appearance of crumbly porridges, you can add some fat (from 50 to 100 g per 1 kg of cereal) to the boiler with liquid before adding the cereal at the rate of 5% of the norm. Semolina is brewed by pouring it in a continuous thin stream into the boiling liquid while stirring.
Millet, rice and pearl barley do not boil well in milk, so to cook milk porridges from them, first boil them for 5–10 minutes in boiling water, taken according to the norm, then pour in hot milk and cook until done. You can boil the cereal for 5-10 minutes in a large amount of water, then drain the water and add milk again (whole or with added water according to the norm).
CROMBLE PORridge
Prepared from millet, rice, buckwheat, pearl barley, barley, Poltava cereals. They are used as an independent dish or as a side dish. Boil in water or broth.
Buckwheat porridge. Pour water into a thick-bottomed stovetop pot or digester pot, bring to a boil, add salt, add prepared cereal, removing hollow grains from the surface with a slotted spoon, and cook, stirring occasionally with a paddle, until the cereal absorbs all the water. Then season the porridge with oil, level the surface, close the lid and steam the porridge until tender over low heat. The finished porridge is loosened with a chef's fork. Serve hot with butter or mixed with sauteed onions, as well as chopped hard-boiled eggs and butter. Cold porridge can be served with milk or sugar. Buckwheat porridge is used as a side dish for various dishes.
Rice porridge is crumbly. First way. Fat (5–10% of the mass of rice) is added to boiling salted water, taken according to the norm, the prepared rice cereal is poured in and stirred until thickened, then the porridge is boiled until tender in a covered container in an oven at low heat for about 1 hour.
Second method (cooked rice). Prepared rice cereal is scalded with boiling water so that it does not have the taste of flour, the water is drained and poured with hot meat or chicken broth according to the norm, salt and oil are added (you can put several peeled raw onions and allspice in the middle of the cereal), close the pot with a lid and cook for steam until done. At the end of cooking, remove the onion. Steamed rice is used as a side dish, minced meat and as an independent dish.
The third method (folding rice). The prepared rice cereal is poured into boiling salted water (6 liters per 1 kg of rice cereal) and cooked at low boil for 25–30 minutes. When the grains swell and become soft, they are thrown onto a sieve, washed with hot water, allowed to drain and placed in a water bath in an oven for 30–40 minutes. Serve porridge with butter. When rinsing cereals, a lot of nutrients are lost.
Millet porridge. First way. Pour the prepared cereal into boiling salted water, taken according to the norm, and cook until thickened, stirring occasionally. Then finish cooking the porridge in a container with a closed lid in an oven for 1.5 hours.
The second method (drain porridge). Pour the prepared cereal into boiling salted water (6 liters per 1 kg of cereal and 50 g of salt), cook for 5–7 minutes, then drain the water, add fat and bring the porridge to readiness in the oven for 30–40 minutes. Serve porridge with butter. Chilled porridge can be served with cold milk.
Pearl barley porridge. Pour the prepared cereal into boiling salted water (you can dry it before cooking) and bring to a boil. After boiling, to improve the appearance of the porridge, the water is drained, then the steamed cereal is placed in a pre-prepared cauldron with boiling salted water and the porridge is continued to cook until thickened, stirring occasionally. Cover the dish with a lid and place in the oven for 2–3 hours. Serve the porridge with butter.
Loose porridges from concentrates. Briquettes of concentrate (buckwheat, or millet, or barley, or pearl barley, or rice porridge) are kneaded until the lumps disappear, poured with cold water (2 liters of water per 1 kg of concentrate) and brought to a boil. Then cook at low boil in a tightly sealed container until the cereal swells completely. The porridge is served with fat or sprinkled with sugar.
VISCOUS PORridge
They cook with milk, water and milk diluted with water from all types of cereals according to general rules, but many cereals (rice, pearl barley, oatmeal, wheat) are more difficult to boil in milk than in water, so they are cooked differently.
Rice porridge milk. Pour the prepared cereal into boiling salted water and cook for 5–7 minutes, then pour hot milk over the cereal and cook the porridge until tender. Add sugar and butter to the finished porridge, mix thoroughly and serve.
Milk semolina porridge. Whole milk or milk diluted with water is boiled, salt and sugar are added and semolina is quickly poured in with constant stirring in a thin stream so that lumps do not form, since semolina is brewed in 20-30 seconds, and boiled for 5 minutes. When brewing a large amount of cereal (4–6 kg) at the same time, one worker can pour in the cereal, and the other can stir the liquid with the cereal with a whisk. They serve hot porridge with butter, sugar, jam and cold porridge with sugar.
LIQUID OURS
Liquid porridges are considered to be those whose yield is 5–6 kg from 1 kg of cereal. Porridge is cooked in milk, a mixture of milk and water, and in water. They are prepared in the same way as viscous porridges, but with more liquid. They are sold as independent dishes with butter or melted sugar, and porridges cooked in water are served with edible fat. Liquid porridges are widely used in children's and dietary nutrition.
Oatmeal porridge "Hercules". The liquid is brought to a boil, salt and sugar are added, stirred and the cereal is added. Cook stirring at low boil for 15–20 minutes. The finished porridge is served hot in a portioned plate with butter or sugar.
Porridge dishes
Casseroles, puddings, cutlets, meatballs, and dumplings are prepared from viscous porridges. To prepare these products, viscous porridges are prepared thicker. Fat, eggs, sugar are added to porridge, and vanillin is added to sweet products. Cereal casseroles are prepared, sweet and savory, with cottage cheese, pumpkin and fruit. A casserole made from buckwheat or Poltava grains with cottage cheese is called krupenik.
Puddings differ from casseroles in that they are usually prepared in molds and contain beaten egg whites. The introduction of whipped egg whites gives the finished products fluffiness and porosity.
Rice, millet, semolina casserole. The prepared viscous porridge is cooled to a temperature of 60 ° C, raw eggs, sugar are added to it, raisins, dried apricots, and vanillin can be added. Place the mixed mass on a baking sheet greased and sprinkled with ground breadcrumbs. The layer of the mass should be 3–4 cm. The surface of the product is leveled, the top is greased with a mixture of eggs and sour cream and baked in the oven until golden brown. The finished casserole is cooled and cut into portions. When on vacation, pour over butter or serve sour cream in a gravy boat.
Buckwheat krupenik. To the prepared soft crumbly porridge, boiled in water with milk, add sugar, eggs, part of the sour cream, grated cottage cheese, and mix everything. The resulting mass is placed on a baking sheet, previously greased and sprinkled with breadcrumbs, the surface is leveled, greased with sour cream and baked in an oven until golden brown. The finished krupenik is slightly cooled and cut into portions weighing 250 g. When leaving, pour melted butter or serve sour cream in a gravy boat.
Semolina cutlets or balls. Add sugar and raw eggs to the viscous porridge cooled to 60 °C and mix well. While the mass is warm (45–50 °C), hang it into portions, shape it into cutlets or meatballs, bread it in breadcrumbs and fry in a frying pan with fat on both sides until a crispy crust forms. Serve on a serving plate, 2 pieces each. per serving. When on vacation, add sweet sauce or jelly. Rice, pearl barley and millet cutlets can be served with mushroom sauce, then no sugar is added to the porridge.
Semolina dumplings. Add melted margarine (15 g) and raw eggs to the slightly cooled viscous semolina porridge and mix well. Cut the dumpling mixture with two teaspoons. To do this, pour boiling water into a saucepan, add salt, bring it back to a boil and, holding a spoon in your left hand, take the dumpling mass, level it against the side of the pan in which the mass is located, then take from the first spoon with a second spoon, previously lowered into boiling water. half the mass and lower into boiling water in a saucepan. At the same time, you need to make sure that the dumplings have a beautiful appearance and are even. As soon as the dumplings float to the surface, remove them with a slotted spoon and transfer them to another saucepan, adding oil so that they do not stick together.
The dumplings are served in a portioned frying pan or in a ram and sprinkled with grated cheese before serving. You can serve the cheese separately on a rosette. Dumplings are also served with sour cream.
In mass production, the dumpling dough is rolled out, cut into small diamond shapes, and then cooked as described above.
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