The original and simple dish is a mess. Cooking recipes

This dish came to our kitchens from Central Asia. There he is called a cousin or a kuardak. In Russian transcription, a word consonant with him, but more understandable to our ears, has taken hold. However, when preparing it, disorder is still not welcome.

This thick and hearty dish successfully replaces the soup and the second. The consistency of the mess reminiscent of ragout. Russian cuisine knows its recipes for a mess - by the way they are cooked they look like okroshka, but unlike it they are served hot. We advise you to try to prepare a mess. The recipes chosen for this article are not very complicated. Even an inexperienced cook can make them.

The Uzbek version

In Uzbekistan, a mess is a dish from the giblets of a young sheep. The heart, liver, kidneys, light and fatty fat should be fresh, just removed from the carcass. Kidneys need to be properly soaked in several waters.

Tangerine fat should be cooked in a cauldron, heart, kidneys and lungs cut into small pieces and put into boiling fat. Chop two heads of onions and send them there. Fry, stirring constantly. After 15 minutes, when the onion becomes invisible, chop the liver and put it in the cauldron. Salt and pour a little ground pepper. Stir well. Pour one cup of boiling water into the cauldron. As soon as it boils, throw a bay leaf. The fire should be reduced to a minimum and it's ten minutes to sweat. Serve hot.

As the dish is fat, it will be very tasty and not too luscious, if you will be served with friable rice as a garnish. No less good with such a mess and buckwheat porridge. If there are no mutton giblets, do not despair! Take the beef. Of these, you can also prepare a real mess. The recipe in this case will be exactly the same. In Asia, a mess is made even of horse meat. Tangerine fat will successfully replace unrefined vegetable oil.

Tondurma kurudak

This "ragout" of nomads can be considered a preparation for various soups and second courses. If you need to quickly cook a dish of vegetables and meat, then tonurdma kuurdyk will be an ideal base for him. Tondurma Kuurdyk - a kind of conservation, which can be stored in a cold place for as long as you like and used in a variety of dishes as needed.

You need to take five kilograms of good, not very fatty meat. Best if it's lamb. Melt two or three kilograms of fatty fat, and cracklings to remove. For the aroma fry in this same fat onion and garlic. They also need to be removed. Cut the meat into small cubes and put it into fat. Salt and pepper. Stew about an hour. You can pour boiling water from time to time, just a little bit. Finished meat, along with fat, should be transferred to cans and closed tightly. Keep refrigerated.

Vegetable or cereal dish, flavored with such a mess, like everything.

Russian variant

There are a lot of Russian variants of mess. In different areas you will be told how to prepare a mess from fresh or dried fish, millet porridge or rye breadcrumbs. In the Tambov region, a beverage is called a beverage from beer, honey and water.

The most popular is meat and vegetable mess. His recipe is simple. The dish consists of beef, potatoes, carrots, onions and favorite condiments. Beef should be cut very finely and fry on high heat. When she is browned, mix it with chopped onions and carrots. After about five minutes, put the potatoes in the same pot. Pour in two or three glasses of boiling water. As soon as the water boils, reduce the fire, add salt, pepper, add bay leaf and leave to stew until full digestion of potatoes, that is, for about an hour. It turns out very tasty, and most importantly, simply.

Kavardak with eggplant

The rich composition of this dish assumes that the hostess has enough free time, so we recommend you try it out on the weekend. Preparing a mess with eggplants only once, you will forever love this original and delicious food.

In addition to meat (it is better to take lean pork), you will need potatoes, Bulgarian pepper, cabbage, carrots, onions, spicy greens and, of course, eggplant. Eggplants should be cut into pieces and poured with salted boiling water. Then send them under the press to make the glass water bitter. Cabbage also needs to be cut, folded into a colander and for a few minutes immersed in boiling water. This will make it more gentle and will get rid of the unpleasant aftertaste.

Meat should be cut into pieces the size of a large gooseberry, put into a pan with a thick bottom and fry over high heat. Cut the onion and fry it with the meat. Grate the carrots on a large grater and send it to the same pan. Potatoes, aubergines and cabbage are also put in meat. Pour the boiling water. Stir well, and as soon as it boils, add salt, pepper, add cored cardamom and bay leaf. Leave the dish to simmer until meat and potatoes are softened. At the very end of the preparation put in finely chopped Bulgarian pepper, pounded garlic and greens. Bring the dish to a boil and immediately turn off the fire under it. After 20 minutes, when the mess becomes soaked with the aromas of the last ingredients and cool slightly, it can be served to the table.

Cavardiac with tomatoes

No less delicious chicken mess. The recipe for its preparation is not very complicated. It includes chicken without bonnets, pumpkin, tomatoes, onions, garlic, bell pepper, dill, parsley, cilantro and spices. The whole chicken carcass should be boiled to a light separation from the bones. In the broth put salt, pepper and bay leaf. When the chicken is soft enough, it should be taken out of the pan, and the broth should be filtered. Meat along with the skin cut into small pieces and set aside. In the chicken broth, cook potatoes and pumpkin. Tomatoes dip in boiling water, peeled, kneaded and put into broth. Once the potatoes and pumpkin are boiled, add the cut greens, garlic and bell peppers to them. After boiling, turn off immediately. Lay the meat on plates, and carefully pour the thick chicken broth along with the vegetables.

Stink of sturgeon

Sturgeon boil in water with a small amount of salt and pepper. Broth the broth. Cut fish into small pieces, and cook potatoes in broth. When it becomes soft enough, it should be kneaded - the broth will become thick and uniform.

In a frying pan on vegetable oil, you need to fry carrots and onions. At the very end, put a few tomatoes without skin and seeds. Toss all together for about seven minutes.

When serving the dish on the table, put pieces of fish into the plates, vegetable roast on them, and carefully pour a thick fish broth and potatoes from above.

Sturgeon is good and cold. It can be replaced by any other fatty and small-boned fish.