Extinguishing Products

Meat.

Large pieces of meat (beef, lamb), intended for extinguishing, are sprinkled with salt, pepper and fried on a baking sheet until a crusty crust is formed. Then the meat is laid in a saucepan (deep dishes), poured half with water or broth, add vegetables: onions, carrots, parsley, bay leaf, pepper - and stew for 1.5-2.5 hours. Stew meat is cut into portions before dispensing. Piece pieces of meat (pork, beef) beat off a little and cut the tendons. Small pieces of meat (mutton, pork) are cut into cubes of 25-40 g. Prepared meat is sprinkled with salt and roasted on a baking sheet or frying pan until a ruddy crust appears. Then the meat is transferred to a deep dish, poured into half a broth, vegetables, tomato, bay leaf are added, covered with a lid and stewed 1-1.5 hours.

A fish.

The fish is stewed raw or pre-fried. Most often the whole fish is stewed, but its bones soften well. It is very advisable to cook stews from salted fish. With the salting of fish, part of the extractive substances that determine its taste is lost. Extinguishing significantly corrects this deficiency, enriching the dish with flavoring and aromatic substances. The fish, sliced in portions (small in its entirety), is placed in a dish (pan, saucepan) in one row. On the fish are put chopped carrots, onion, parsley. Then another layer of fish is placed and a layer of vegetables is again on top. Fish poured with vegetable oil, tomato, diluted with seven-fold amount of water, add bay leaf, pepper and stew with the lid closed for 40-50 minutes.

Vegetables.

Vegetables stew with a weak boiling in a tightly closed container with a small amount of liquid. When stewing, add onions, carrots, parsley greens, tomato, spices. Fresh cabbage and beets are stewed with the addition of vinegar, which gives the cabbage elasticity, while the beet retains its color.

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