Mugeugi is a traditional Georgian cold dense soup made from pork legs, ears and tails. Muzhuzhi (load .: მუჟუჟი) – Georgian jellied pork. Strictly speaking, it refers to muzhuzhi cold appetizers – a sort of brawn, but a little easier. Cooking can be both of the legs, and from the flesh of pork or even fish, [...]
Khashi is Georgian dense soup made from entrails and garlic. The Armenian name of the dish comes from խաշ [hash] – cooking. Because of the Armenian language in further word passed to the Turkish and Georgian. The Armenian literature referred to in the form of soup or hashou hashoy from the XI century (the first time [...]
One of the most characteristic features of the Belarusian national cuisine is the wide use of potatoes, which is called the second bread. It is rare to meet a dish in which potatoes have not been used in one form or another. From potatoes to prepare their own meals, and is used as a garnish. Everyday [...]
Belorussian Borsch is the most popular dish in Belarus that got its name from the most important ingredient beet called in old Slavic “borsch”. Borscht is a soup of Ukrainian origin that is common in Eastern and Central Europe, especially in Ashkenazi Jewish, Belarusian, Lithuanian, Moldovan, Romanian, Polish, Russian, and Ukrainian cuisines. In most of traditional [...]
Kufta Bozbash is a traditional Azerbaijan dish, pea soup with lamb balls and vegetables. Kufta is served with greens. Kyufta-bozbash (Azeri. Küftə bozbaş) – Azerbaijani pea soup with meatballs. The preparation of this dish is typical of the peoples who survived the Turkic influence. Kyufta served with a variety vegetable sauces, often composed of meat soups. [...]
Dovga is a traditional Azerbaijan dish. This is pea soup with meatballs made from lamb. Ingredients for preparation Dovga With Meat: The soup is dressed with matsoni (Caucasian sour cream) and can be served both cold and hot. 500 g lamb. 100 g onion. 700 g matsoni. 100 g rice. 75 g [...]
Tarkhana is soup made from chicken broth with special noodles “tarkhana”. Ingredients for preparing Tarkhana: From which came the name of the dish Noodles: 450 g starch. 450 g wheat flour. 1 l sour milk “matzun”. 1/2 l milk. 3 ea eggs. 3 ts salt. Broth: 1 c tarkhana 2 [...]
Kespe With Meat is Kazakh noodle soup with lamb. Homemade noodles make this soup unique and delicious. Kesme (Kyrgyz: Cesme, [kesmé]) or kesme (Kazakh: kespe, [ki̯ɘspi̯ɘ]), Azerbaijan: Əriştə, Persian: رشته, Turkish: erişte or kesme); refers to a traditional Central Asian noodle dish made by the Kyrgyz or the Kazakhs. The word itself is a nominalisation of [...]
Bozbash is a popular Armenian meat, lightly sour, soup, made from fat lamb fillet with potatoes, peas, beans and fruits. There are different kinds of this soup, but they differ only by the additional fruits and vegetables. Bozbash (Azeri. Bozbaş – «gray head” AWP. Բոզբաշ, cargo. ბოზბაში) – a dish widespread in the Caucasus as a [...]
For gefilte fish, use white-fleshed fish, half of a fattier type of fish and half firmer. For example, in the United States, Yellow Perch and Pike are both firmer fishes, Whitefish is both fatty and firm, and Carp is a fatty fish. Guefilte Fish is traditional Jewish recipe, taken from an old Jewish cookbook. Gefilte fish [...]
Fish Galki are small fish-balls boiled in broth. Fish is a high-protein, low-fat food that provides a range of health benefits. White-fleshed fish, in particular, is lower in fat than any other source of animal protein, and oily fish are high in omega-3 fatty acids, or the “good” fats. Since the human body can’t make significant [...]
Ushitsa (Fish Boullion) is not real Russian Ukha, but it is much closer to fish stock. The very easy to make dish will give you pleasure during the lunch or dinner. Benefits of fish is unquestionable, and it is – an important component of proper nutrition. Fishery full of omega-3 fatty kislotami.Naibolee rich in polyunsaturated fatty [...]
