Description
For Scandinavian cuisine characterized by the use of milk in soups and hot dishes. I really like it because the dishes are delicate. Caught me once on the eyes the recipe for this stew is cooked, cast a spell! And just then it got cold... sharply Chilly autumn evening, sitting in warm socks and a plate of this stew, the mood is still rising!
Ingredients
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Minced meat
200 g
-
Figure
100 g
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Onion
50 g
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Carrots
100 g
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Turnips
50 g
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Zucchini
100 g
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Pepper
100 g
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Green beans
100 g
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Dill
-
Milk
150 ml
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Salt
-
Vegetable oil
2 Tbsp
Cooking
For meatballs, boil until cooked rice. I used the rice "Orient" from Mistral
Add rice to meat stuffing, there also add chopped onion, salt, a little pepper and knead well with your hands
Roll a small meatball (with quail egg). You can make more meatballs and freeze them - they will really help you out in cooking
Carrots and turnips cut into cubes and lightly fry in butter. Cover and over low heat bring almost to readiness.
Slice red peppers, zucchini and green beans. You can take frozen veggies, if not fresh
In a pan with carrots and turnips, place the sliced pepper, zucchini and beans, put meatballs
And pour it all milk, add salt to taste. Cook under cover for about 10-15 minutes. Vegetables should be prepared, but don't be soft after boiling. And meatballs this time. No spices I used, because the meaning of this stew in his breast tenderness, and it is not necessary to score its aggressive spices
Ready to serve the stew in deep plates or bulyanitsa, sprinkled with dill. Isn't very sincere???
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