To be honest, all the memories of the egg that I have left since childhood are far from the warmest. I don’t remember whether it was offered in school or kindergarten, but in pioneer camps it was as if it was. The appearance is very unsightly and the taste is strange.
However, if the cook on the shift turned out to be nasty, then he made a camp gruel from any products at the exit. And if it was good, the pioneer contingent, exhausted by active rest, worked with spoons so that the knock stood, even if the simplest soup was offered.
With the pit, everything was complicated. Nobody bothered with special delights in the camp, they cooked porridge, and that's all. Barley porridge is not for everybody's taste (although many like it as a side dish for meat and gravy).
I propose to move away from stereotypes and cook from a yachka... zrazy.
Yes, yes, cereal zrazy. They are good because the taste can be infinitely varied - due to the filling. Eat meat - do it with meat. There are mushrooms - with mushrooms. In my opinion, mushrooms are even tastier. There is cheese - and you can put cheese inside. Or a slice, or grated, mixed with garlic or herbs.
The basic recipe is simple.
We take:
- A glass of barley
- Not too large carrots
- Onion head
- Salt, pepper - to taste
- Flour and semolina in proportions of 1 to 2, they must be mixed for breading, so the amount is determined arbitrarily
How we cook:
Step one:
cook viscous barley porridge.
To do this, we take water and cereals in proportions of one to four, approximately. We wash the egg cell until the water becomes clear, put it in boiling water, salt it, and cook for twenty to twenty five minutes. After we turn off the fire, we leave it for another thirty minutes. Let it cool.
Step two:
three carrots, finely chop the onion and fry it all in vegetable oil. Let it cool.
Step three:
Punch the cereal and fry with a blender, turning it into a homogeneous mass.
Step four:
Then we sculpt the zrazy according to the classical scheme, adding the filling - as I already wrote, whatever, the main thing is that you like it. We carefully shape, close all the joints, roll in a manna-flour mixture and fry until golden brown.
Serve with sour cream (my favorite option is sour cream mixed with chopped herbs and crushed chives).
Bon Appetit!