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Field rice porridge with meat » Culinary recipes of dishes with photos. home cuisine

Ingredients:
(For a 4-liter cauldron):
Rice — 2,5 cups (cup volume 300 ml)
Meat — pork + beef — 1 kg
Carrot – 1 very large piece or 2-3 medium ones
3 medium bulbs
chorny meleniya pepper – щіпка
Salt – about 2 tablespoons without bitter (or to taste)
Bay leaf – 2-3 leaves
Hot boiling water – about 4-5 liters.
Vegetable oil — (! Not more) 1 tsp.

Preparation:
Wash the meat, cut into cubes. Chop the onion not very finely. In a large cold cauldron or pan with a thick bottom, pour oil and put the onion. Heat the onion over medium heat until the onion starts to release juice. Salt and pepper the meat, put it on the onion and immediately pour 1,5 liters of hot water. There should be more than about the palm of your hand. Bring to a boil, reduce the heat to medium and simmer for exactly 2 hours.

During this time, wash the rice and chop the carrots (or grate them on a coarse grater). There should always be 1 finger more water in the cauldron – if necessary, add water during these one and a half hours. After an hour and a half, add lavrushka and carrots: there will be little water in the cauldron, so add it again to the width of your palm.
Simmer for another hour and a half, adding water if necessary. Taste for salt – if there is not enough salt and pepper, add to taste.

Take out the lavrushka, put the washed rice on the meat and vegetables and add water to about the size of the palm of your hand. The dish will look a little like pureed soup, i.e. rice should not be visible from above. Stew the dish for another 45-50 minutes on medium-low heat, stirring occasionally so that the rice does not burn.

After the time is up, turn off the heat – there should be a sauce on top the width of the “1st finger”. Cover the cauldron with a lid and wrap it. Try to leave the cauldron to simmer for another couple of hours.

Now you can open and enjoy.

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