EntranceKrucheniki is a delicious dish of Ukrainian cuisine. Krucheniki: recipes with different fillings Krucheniki with mushrooms and cheese in the oven
The present holiday dish from Ukrainian cuisine - kruhniki! From meat with fillings - prunes, cheese, lard, mushrooms.
- Pork (balyk) - 900 g
- Salo (smoked) - 110 g
- Soy sauce (TM Kikkoman) - 2 tbsp. l.
- Water - 2 tbsp. l.
- Dill - 10 g
- Garlic - 5 tooth.
- Onion - 1 pc.
- Allspice
- Black pepper (ground)
- Vegetable oil - 3 tbsp. l.
Pork balyk is well suited for krucheniki. You can also use the neck, but it will turn out a little fatter.
Cut the meat into thin pieces across the fibers, up to 0.5-1 cm thick. I got 13 pieces. Each piece must be beaten well so that the meat is very thin. Cut each broken piece in half. Krucheniki are especially tasty when they are small! A big roll made from a thick piece of meat loses its charm...
Now mix soy sauce with water. Lubricate each broken piece of meat with soy sauce with a brush, sprinkle with ground black pepper.
Stack up. Like this.
While the meat is marinating (15 minutes is enough), you can do the filling. Cut the smoked bacon into small cubes, chop the dill and squeeze out the garlic. We mix everything, pepper to taste.
We spread the filling on one edge of the meat piece, wrap it with a roll, starting from the side where the filling is, we fasten it with a toothpick.
frying pan with vegetable oil warm up well. Fry the krucheniki on both sides over high heat until golden brown, put in a saucepan.
Pour the fried krucheniki with boiling water, add the onion (pre-cut into cubes and lightly fry), allspice, salt. Simmer for 15-20 min. You can submit!
When you try the twists, you will not regret the time spent at all!
Recipe 2: pork knuckles in the oven (with photo)
Delicious and juicy pork rolls with cheese, which are called krucheniki in Ukraine, are a real festive dish! They are prepared in one breath, however, as they are eaten, so cook several servings at once. Krucheniki are an excellent substitute for ordinary chops and a great variation on the theme of cordon bleu cutlets. In Ukraine, such a dish is necessarily prepared for any celebration, from birthdays to weddings and christenings.
For rolls, get excellent pork pulp with light layers of fat, which will give the rolls juiciness.
- 0.5-0.7 kg pork pulp
- 150 g hard cheese
- 50 ml vegetable oil
- salt and pepper to taste
- greens to taste
Rinse the pork flesh in water and pat dry with a paper towel. Cut it into thin slices and beat each of them with a culinary mallet both on one side and on the other. Cut the cheese into long sticks according to the size of the broken slices of meat. Lay a piece of cheese on a slice of pulp.
Roll it up and wrap it with a thread, preferably black or white, so that the paint does not fade from it when frying.
In the same way, start all the slices of pulp and roll them into rolls, wrapping them with thread or culinary twine.
Pour vegetable oil into a frying pan or saucepan and fry the rolls on it until golden brown on both sides for 8-15 minutes.
While they are fried - grate hard cheese on a fine grater.
Grind the washed greens: dill, parsley, green onion etc. and mix it with cheese.
Remove the threads from each twist, put them back in the mold and sprinkle them with cheese so that they are completely under its layer. Place the skillet in the oven and bake for about 15-25 minutes until the cheese crust is golden brown.
Serve the dish hot to the table, equipping it with any side dish to your liking.
Recipe 3: chicken fillet rolls (step by step)
Today we offer one of the simple, delicious dishes that you yourself will eat with pleasure, and guests are not ashamed to serve. One of the conveniences of krucheniki is that they can be cooked in 2 steps, which allows you to get quick dinner, or quick breakfast. Well, if you are waiting for guests, this is generally a “lifesaver”: they prepared it the day before, and with the arrival of guests - 10 minutes on the stove - and the hot is ready
- 400 g chicken fillet;
- 200 g fresh mushrooms(champignons, mushrooms, boletus, etc.);
- 2 small onions;
- 100 g sour cream;
- 70 g of vegetable oil;
- 2-3 tbsp. spoons of flour;
- salt, pepper to taste.
Cut the chicken fillet into 3-4 parts (depending on size), beat well, salt and pepper.
Chop the onion, wash and chop the mushrooms. By the way, pre-prepared and frozen mushrooms are very good for krucheniki.
Pass the onion until “transparent”, add the mushrooms, fry over low heat until tender. Grind everything with a blender or through a meat grinder. Salt and pepper. Mince is ready.
Put minced meat on each piece of fillet, twist it into a roll and tie it with a thread (2-3 tablespoons of minced meat should be left for the sauce).
Fry on both sides - 5-7 minutes each.
Prepare mushroom sauce. Fry flour in vegetable oil until golden brown, add sour cream and minced mushrooms. Salt to taste.
Remove the threads from the twisters, put them in a saucepan and pour over the minced mushrooms. The preparation is ready.
Before serving, put on a small fire and simmer for 10 - 15 minutes.
Recipe 4: Mushroom Rolls (Step by Step Photos)
Recipe for Ukrainian cuisine - beef krucheniki (rolls) with mushrooms, pickled cucumber and cheese.
- Beef (cue ball)
- Onion - 0.5 pcs.
- Champignons
- Pickled cucumbers - 1 pc.
- Salo salty
- Sour cream - 3 teaspoons
- Vegetable oil
- Pepper
To prepare meat rolls with mushrooms, we prepare the ingredients.
We cover the beef with cling film or a plastic bag and beat it off with a kitchen hammer. Salt and pepper to taste.
Onion cut into cubes.
Cut mushrooms into large cubes.
Fry the onion in vegetable oil until golden brown.
Add mushrooms and fry until cooked.
We also send diced cucumbers there.
Remove the filling from the heat and mix with grated cheese.
Lay out the filling.
We wrap the filling in meat pieces like cabbage rolls.
Cut the salo into large pieces and heat in a pan.
We spread the meat rolls in a pan (roll 3 rolls in flour). Pour in a little vegetable oil and fry the meat rolls with mushrooms on all sides.
Add a little water, cover with a lid and simmer for 40 minutes until tender.
Remove the rolls from the pan and let them cool slightly. Add sour cream to the pan and heat slightly.
Serve meat rolls (rolls) with mushrooms to the table, watering sour cream sauce. Bon Appetit everyone!
Recipe 5: Chicken Rolls with Cheese and Tomatoes
Usually, krucheniki are beaten meat wrapped in a roll with some kind of filling. Although the dish cannot be called difficult to prepare, it is worth spending a lot of time for more people to spin the Nth number of twists. You can bake rolls in the oven, or you can fry in a pan.
If you decide to fry your rolls, you will need more vegetable oil and a toothpick. Toothpicks are needed to fix the rolls, as they unfold when frying. If there are no toothpicks in the house, you can use kitchen string. But most importantly, do not forget to remove it before serving the dish on the table, and this will take a certain amount of time.
If you bake meat rolls, you do not need to fix them. This dish goes well with hearty lunch, romantic dinner and even on the festive table.
From the specified amount of ingredients, 2 large chicken rolls are obtained.
- Chicken fillet - 2 pcs.
- Ground black pepper - to taste
- Salt - to taste
- Tomatoes - 1 pc.
- Cheese - 20 g
- Vegetable oil - 1 tablespoon
- Sesame seeds - 1 teaspoon
- Thyme - 2 sprigs
Wash the chicken fillet thoroughly, remove excess fat. Beat the meat on both sides (chicken meat is beaten only slightly), salt to taste, sprinkle with black ground pepper. Approximately, the thickness of the piece should be 1 - 1.5 cm.
Wash the tomato, cut into strips if possible. Cheese cut into long slices. Spread the chicken fillet on the work surface. On the edge of the beaten meat, put the sliced \u200b\u200btomato and cheese slices.
Wrap the meat in rolls.
Transfer the chicken rolls to a refractory form lined with baking paper or foil (you can simply grease the refractory form with vegetable oil). Pour a little vegetable oil on top so that the rolls do not dry out during baking. To sprinkle sesame seeds and fresh thyme leaves (or other herbs, if desired). Bake meat chicken rolls with cheese and tomato in an oven preheated to 180 C degrees at an average level for about 15-20 minutes or until the rolls are ready. (If the stuffed meatballs start to burn, cover them with foil, glossy side up).
Chicken fillet rolls with tomato and cheese are best served immediately, while the meat is warm. Rice is perfect as a side dish. buckwheat grain or mashed potatoes.
Before serving, decorate a plate with meat rolls. fresh vegetables. Enjoy your meal!
Recipe 6: Pork Rolls with Prunes
This recipe will appeal to all lovers of prunes! Cooking pork.
- pork - 700 grams;
- prunes - 20 pcs;
- mayonnaise - a little;
- spices for meat - to taste;
- salt - to taste
I had a piece of meat for meatballs, 700 grams. First of all, you need to count 20 pieces of prunes, soak in hot water. Wash the meat, cut into slices across the grain.
Beat with a hammer, salt.
At this time, the prunes swelled. Drain water, squeeze prunes. Now sprinkle each piece of meat with spices, grease with mayonnaise, put 1 piece of prunes, roll up and fasten with a toothpick.
So twist all the chops:
Roll in semolina or breadcrumbs (I prefer semolina), dip in a beaten egg and fry in a pan over low heat under a lid.
The meat is juicy and flavorful!
Recipe 7: bacon and carrot rolls (with photo)
All dishes of traditional Ukrainian cuisine are tasty, satisfying and healthy. Separately, it is worth highlighting meat dishes - appetizing, fragrant and nutritious. A variety of stuffed meat rolls are especially popular. What kind of recipes for curls do not exist! I want to tell you how to classic version of this delicious dish - pork rolls stuffed with lard, carrots and garlic.
- pork - 600 g
- lard - 150 g
- carrots - 1 pc.
- garlic - 1 head
- salt and black pepper - to taste
- vegetable oil (for frying) - 50 ml.
Take the right piece fresh meat and send it to the freezer for half an hour - it will be easier to work with it. We cut it like chops, that is, thin wide layers across the fibers. On both sides, don't forget to wrap cling film, go through the hammer. The meat should become very thin, almost transparent, but remain whole.
We cut the peeled carrots into strips, we do the same with lard. We spread all this on the beaten salted and peppered pork. We send the garlic there. If the teeth are large, cut in half.
Now we form rolls and fix each with wooden skewers or toothpicks. The kruchenik will turn out to be beautifully shaped and will not fall apart after frying, if the filling is cut so that it fits completely into a piece of meat.
In a well-heated frying pan, sparing no vegetable oil, fry the meat rolls until tender. Turn over so that the golden crust is all over the curl. Fire should be medium.
This dish is best served hot with some simple side dish – mashed potatoes, for example. But even cold rolls are great! It is advisable to remove the skewers before serving or just warn the guests.
Recipe 8: meat rolls with champignons
Krucheniki is one of the signature dishes of Ukrainian cuisine. Festive and sophisticated meat dish, original, and even with a piquant twist. The name "twisted" comes from the word "twist" - after all, to cook these meat rolls with filling, you need to beat off a piece of meat (or fish), flatten it like a pancake, put specially prepared minced meat inside and twist it into a tight roll - here you have a krutnik !
The fillings for these meat rolls can be mushrooms, cottage cheese, vegetables, dried fruits - everything your culinary fantasy comes up with!
The recipe below may seem like a bit of a hassle to make, but it's actually not as hard as it looks and it's really delicious! So stock up on groceries, carefully read the recipe for pork knuckles and let's cook!
- 1 kg pork loin;
- 500 g of champignons;
- 2 large onions;
- 2 eggs;
- 1.5 cups grated cheese mozzarella (or suluguni);
- 1 cup heavy cream;
- salt and ground black pepper - to taste;
- some sunflower oil.
Prepare all ingredients: pork loin works best for this recipe. Cut it into pieces about 2-2.5 cm thick (a kitchen chop will make the chops thin). Hard boil the eggs and refrigerate until room temperature. You also need to prepare a thin cotton thread or toothpicks (I use these this time, but sometimes it's easier to just wrap the rolls with thread so that they do not unfold).
Start by preparing the mushroom filling. To do this, heat a frying pan with 2-3 tablespoons of oil over moderate heat.
Peel and cut the onion into quarter circles, add to the preheated skillet and sauté until softened and golden brown (about 10 minutes). Remember to stir from time to time.
Rinse and clean the mushrooms (I usually remove the skin from the cap and peel the mushroom leg a little with a knife, and then wash them cold water). Then cut the peeled mushrooms into cubes.
When the onion is ready, add the chopped mushrooms to the skillet and sauté the onion and mushrooms together for 10-15 minutes, stirring occasionally. In this case, the mushrooms will decrease in size and release moisture. When the moisture has evaporated, remove the pan from the stove.
Remove the onion-mushroom fried from the skillet to a bowl. Peel the eggs, chop them and add them to the bowl as well.
We also add grated hard cheese there.
Mix well all the ingredients, salt and sprinkle with black pepper to taste. Mushroom stuffing ready!
Now it's time to tackle the pork for the rolls. Beat the cut pieces of meat with a hammer to a thickness of about 1 cm. If the size of the chops is too small to roll them into rolls, you can combine two slices for one roll.
Sprinkle the pork with salt and spices on both sides. Place about 2 tablespoons of filling on each chop and roll into a tight roll.
Secure each twist with wooden toothpicks or fine cotton thread.
Repeat these steps for the rest of the chops, filling them with minced mushrooms, folding and securing the rolls with toothpicks.
Heat vegetable oil in a large skillet over moderate heat. Fry each roll on both sides. Start on the side with the seam and fry until golden brown. When the meat is fried on this side, feel free to remove the toothpicks, the roll will no longer unfold (if you secured the rolls with a thread, it can be removed after frying).
After that, put the rolls in a baking dish or in a cauldron with metal handles. (I get an average of 16-18 rolls).
Mix approximately 1.5 cups of water with cream or sour cream. Add a little pepper and salt and pour the mixture over our rolls in the form.
Bake pork rolls with mushrooms in a preheated oven at 180°C for approximately 30 minutes.
Serve the pork chops warm or hot with any side dish of your choice. Enjoy your meal!
Krucheniki is an exquisite meat dish of Ukrainian cuisine. The name of this dish most likely comes from the word "twist", since it is beaten off in thin pancake a piece of meat, in the middle of which minced meat or other filling is tightly twisted. How to cook rolls with a variety of different fillings you will learn from the recipes with photos that we have selected especially for you.
Pork knuckles
This dish will easily become the main dish of any banquet. Even though they are made from different meat, pork rolls are a favorite.
Required components:
- 500 g pork loin;
- 150 g of cheese;
- 2 onions;
- 1 carrot;
- 100 ml cream;
- a bunch of dill and parsley;
- salt, freshly ground black pepper;
- breadcrumbs;
- Olena is odorless.
Sequential Description:
- Loin mode in pieces as for chops and beat them lightly. Pepper, add on both sides.
- We chop one onion and fry in a small amount of fat. Cool and add coarsely grated cheese and finely chopped greens. Mix well.
- We put the finished cheese-vegetable mixture in the chop and form a tight roll. We fasten it with a toothpick or culinary thread.
- Roll each roll in breadcrumbs and fry in preheated Oleina until golden brown.
- Chop the remaining vegetables. Fry until golden, then add cream to them. Mix well.
- Pour into ready-to-cook meat rolls, cover with a lid and simmer for half an hour over low heat.
Krucheniki with mushrooms
The recipe for pork rolls can change due to the variety of fillings, which are now invented a lot. Mushrooms are often used, as they give the dish satiety.
List of products for 500 g of meat:
- 200 g of champignons;
- 2 onions;
- salt, spices to taste;
- 50 g butter;
- 100 ml cream;
- frying oil.
- Finely chop the mushrooms. Pour them into a pan with ghee and aromatic spices. Fry briefly, stirring. Chop the onion and add to them. Fry until done.
- We cut the meat and beat it off as it should be. Sprinkle with spices and salt. We wrap the mushrooms inside, fix with a thread.
- Fry krucheniki with mushrooms and put in a heat-resistant dish.
- Pour them with cream and keep in the oven for a quarter of an hour at 180 degrees.
Krucheniki with sauerkraut
The dish prepared in this way is also called Volyn kruzhiki. original filling gives them a unique taste.
The number of products required for ½ kg of pork carbonate:
- 300 g of sauerkraut;
- 1 onion;
- 100 g sour cream;
- salt, spices at will;
- breadcrumbs for breading;
- Olena is odorless.
- Finely chop the onion and fry in oil until golden. We add to it the squeezed sauerkraut. Mix everything, add salt and simmer for about 10 minutes.
- We divide the fillet into pieces, beat each one and wrap slightly cooled cabbage in it.
- Each roll is dipped in sour cream, rolled in breadcrumbs and cooked on a hot Oleina.
- We put the fried rolls in a deep saucepan, add the rest of the sour cream and the fat in which they were fried. Simmer for about 15 minutes at low temperature.
Chicken fingers with prunes
Chicken fillet is very tender, and prunes add piquancy to such a dish.
Products that are required for 300 g of chicken pulp:
- 150 g pitted prunes;
- 100 ml of mayonnaise;
- 50 ml cream;
- 30 ml soy sauce;
- 1 bulb.
Sequential Description:
- Soak prunes for a little warm water, then dry.
- We divide the fillet into pieces of not very large size. We beat off not too thinly.
- Mayonnaise diluted with soy sauce. In the resulting marinade, lay out the chops and onion cut into half rings, let them brew.
- Put one cream into the marinated meat and roll it up. We fix the fingers with prunes with a toothpick and put them in a baking dish.
- Pour the rest of the marinade with the onion on top, pour over the cream and put it in the oven to cook at a temperature of 180 for no longer than 35 minutes.
Rolls with lard and garlic
Depending on the choice of filling, the taste of the dish changes. If you put this option in the middle, then you will get slightly spicy and very juicy meat.
The number of ingredients for half a kilogram of chicken fillet:
- 150 g of Russian cheese;
- a few cloves of garlic;
- 150 g of fat;
- 50 g of spread;
- 100 g sour cream;
- Olena;
- salt, freshly ground pepper.
Description of cooking step by step:
- We divide the fillet into small pieces and beat off a little. Sprinkle with salt and pepper. Put them in a bowl and brush with sour cream. Let it stand for at least half an hour.
- Salo cut into small cubes. Three large cheese. Chop the garlic very finely. Mix everything with salt and ground black pepper.
- In the middle of the chop we put the prepared minced meat, twist and chip off with a toothpick. Fry in a small amount of fat until golden brown.
- We rub the form with a spread. Put the chicken pieces in it. Pour cream over, cover with foil and put in the oven for 30 minutes at 180 degrees.
Veal rolls
The recipe for veal rolls is quite simple to make. Thanks to rice, they turn out to be very satisfying, and additional stewing in the broth makes them tender and juicy.
A set of products for 400 g tenderloin:
- 100 ml of broth;
- 100 ml sour cream;
- 100 g of rice;
- 1 onion;
- 1 boiled egg;
- some greenery;
- flour;
- seasonings, salt;
- vegetable oil.
- Boil rice until tender. Finely chop the onion and fry until golden. We put cereals, chopped greens and an egg in a pan. Mix well, season with salt and pepper to taste.
- We divide the veal into pieces and beat off. Put the minced meat in the middle and twist, securing with a thread.
- We heat the oil and fry each roll, which we put in a saucepan.
- We mix the broth with sour cream, warm it up a little and pour it into a saucepan with meat. Cover with a lid, bring to a boil and lower the heat to a simmer. Let's simmer for 40 minutes.
Puff pastries with bacon
Despite the fact that in the traditional version this is a meat dish, there is another type of cooking such a dish, but from dough. For their preparation, we will use ready-made puff pastry, having previously defrosted it.
We also need:
- bacon - 150-200 g;
- onion - 1 pc.;
- garlic - a couple of cloves;
- sweet chili sauce - a few teaspoons;
- grated cheese - approximately 100 gr;
- 1 yolk for lubrication;
- sesame seeds for dusting.
- Bacon (can be replaced with ham) cut into very small cubes. Chop the onion and garlic as finely as possible. In a small amount of oil, fry everything until golden. Remove to a plate and let cool slightly.
- Roll out two layers of dough. Lubricate the first layer with sauce, crush with grated cheese. Then we distribute the cooled filling over it. Cover with a second layer on top. We cut them into strips about 3 centimeters wide. Then we twist each strip, forming spirals, and lay it out on a sheet covered with baking paper.
- Lubricate with loose yolk, crush with sesame seeds. Bake puff pastries at 170 degrees until cooked.
Despite the ease of preparation, meat rolls will perfectly complement your menu. Having tried them at least once, you will cook them quite often, as you and your family will surely like them.
Video: Juicy home-style rolls
To prepare Ukrainian krucheniki with porcini mushroom sauce, you will need the products listed in the list.
Soak the mushrooms in advance for one hour in cold water.
Then we send to cook for forty-five minutes. But the soaking and cooking times may be longer. It all depends on the cutting and the degree of dryness of the mushrooms.
Pork cut into portions.
We beat the meat under the film or in the bag, then the kitchen will remain clean.
Salt and pepper the chops. We set aside.
Let's get to the stuffing. Finely chop the mushrooms.
Cut the onion into small cubes and send to fry in vegetable oil.
When the onion is lightly browned, add the mushrooms to it and continue to fry together.
Fried mushrooms with onions, salt, pepper and punch with a blender.
We rub the cheese on a grater with medium holes.
Cool the mushrooms with onions and combine them with cheese. We mix. The filling is ready.
And now let's apply a slightly unusual trick. We cut pieces of foil according to the number of chops, the size is approximately 12x6cm. We spread the chop on the foil, on it - the filling, and tightly twist the roll.
Then wrap it in foil. Gently press down on the ends.
Pour vegetable oil into a frying pan, heat it up and fry the rolls on it from all sides.
Our rolls are ready. Unroll very carefully. The juice formed during frying is not poured out, but carefully collected. Transfer them to a baking dish.
Pour the broth in which the mushrooms were boiled to the krucheniki, cover with a lid and send to stew in the oven until cooked.
Finely chop white mushrooms.
Finely chop the onion and fry in butter. Add porcini mushrooms to the onion. Fry until the onion is done. Add flour, mix.
Add sour cream. The sauce is ready.
Serve ready-made krucheniki with porcini mushroom sauce. We like to cut them into two pieces diagonally.
Enjoy your meal!
Delicious rolls with tender meat, excellent stuffing and fragrant mushroom sauce everyone will like it!
1. Wash the mushrooms, peel the caps and dry with a towel. Peel the onion with garlic, rinse and wipe with a paper towel.
2. Cut mushrooms, onion and garlic into small cubes no larger than 1 cm. Otherwise, the filling will fall out of the rolls.
3. Pour vegetable oil into the pan and heat. Put the mushrooms to fry. At first, a lot of liquid will come out of them, so make a big fire so that it evaporates faster.
4. When there is no liquid in the pan, turn on medium heat and continue to fry the mushrooms, bringing them to a light golden color.
5. Put the onion with garlic to sauté in another pan in vegetable oil.
6. Fry them until a characteristic ruddy color is formed.
7. In one large skillet, combine the onion with the mushrooms. Season them with salt, ground pepper and any spices. Stir and cook on low heat for about 5 minutes.
8. By this time, prepare the meat. Cut the pork into slices, like chops, about 1 cm thick. Beat on both sides with a kitchen hammer. On one side, salt, pepper and brush with a thin layer of mustard.
9. Put fried mushrooms with onions on pieces of meat.
10. Roll the meat into a roll so that the filling is inside. If you wish, you can tie them with threads.
11. Place the rolls on a baking sheet, seam down, and send them to bake in a preheated oven at 180 ° C for half an hour.
12. Serve the finished dish hot to the table. It can be served with boiled potatoes, spaghetti, rice, etc. It is very tasty to pour them with some kind of sauce.
See also the video recipe on how to cook mushroom rolls.
Crooks are hot snack traditional Ukrainian cuisine. It is small rolls of meat or fish with various fillings. They are also called meat fingers.
In old times this dish was prepared mainly from pork and was served at the table on big holidays. In the modern interpretation, kruzhiki can be made from any type of meat (pork, chicken, beef, turkey, fish).
Read also:
How to cook rolls?
The filling can also be very diverse (cheese, vegetables, mushrooms, dried fruits, bacon, pickled cucumbers), it all depends on the chef's imagination.
We propose to consider the most common options cooking this wonderful Ukrainian dish and choose the one that suits your taste.
Pork knuckles
Required Ingredients:
750 g pork (loin or neck);
225 g of hard cheese;
2 small onions;
1 medium carrot;
1 egg;
100 ml of homemade sour cream;
breadcrumbs;
vegetable oil.
cut pork small plates and repulse. Add spices to taste (salt, pepper) and leave to marinate. While the meat is marinating, you need to prepare the filling.
Fry one finely chopped onion until golden brown. Chop parsley and dill, add fried onion and grated cheese, mix well.
Put the stuffing on the beaten meat and roll up into a roll.
So that the kruchenik does not lose its shape during cooking, it is wrapped with a thread or the edges are fastened with a toothpick. Dip each roll in egg, then in breadcrumbs and fry until golden brown.
Next, you need To do this, grated carrots and diced onions, fry until half cooked. Add sour cream, salt, pepper and mix thoroughly. fried meat fingers are laid out in a pan to the sauce, covered with a lid and simmer over medium heat within 30-35 minutes.
Krucheniki with mushrooms
Required Ingredients:
750 g pork (loin or neck);
300 g forest mushrooms(you can take champignons);
100 ml natural yogurt;
2 small onions;
ground allspice, salt;
75 ml of water;
vegetable oil.
Cut pork meat, beat off, salt, pepper and leave to marinate. Meanwhile stuffing is being prepared. To do this, fry the onion, cut into small cubes until transparent, add finely chopped mushrooms, salt, pepper to the onion and fry until tender.
Put the cooled stuffing on pieces of meat and form torsions. Fix them with a thread or a toothpick and fry until golden brown. Dilute yogurt with water, add salt and pepper. Pour the meat rolls with the resulting sauce, cover and simmer for 40 minutes over low heat.
Chicken rolls
Required Ingredients:
750 g chicken fillet;
225 g of hard cheese;
150 g of fat;
70 g butter;
fresh parsley, dill;
salt, ground allspice;
refined vegetable oil.
Chicken fillet cut into small slices lightly beat off, salt, pepper and set aside for now. Mix softened butter with sour cream and finely chopped herbs. Add grated cheese and chopped lard, mix well.
Put the finished filling on the fillet pieces, wrap and fasten the rolls with toothpicks. Fold the formed rolls into a form greased with vegetable oil, cover it with foil, pinching the edges, and put in the oven for 30 minutes at a temperature of 180 °.
Krucheniki with prunes
Required Ingredients:
700 g chicken fillet;
100 g prunes (smoked);
100 g of walnut kernel;
100 ml homemade sour cream or natural yogurt;
75 ml cream;
80 ml soy sauce;
2 small onions;
ground allspice, salt;
30 g butter.
Cut the fillet, beat off, salt, pepper. Mix soy sauce with sour cream (or yogurt) until smooth, pour the fillet and chopped onion into rings with the resulting marinade. Leave for 15 min. At this time you need prepare the filling. Dry the washed prunes, cut and mix with chopped walnut kernel.
Put the resulting mass on pieces of fillet and form rolls.
Secure them with string or a toothpick. In a baking dish, greased butter lay out meat rolls, pour marinade from soy sauce, put onion rings on top, brush with cream and send to bake for 30 minutes at a temperature of 180 °.