An original and simple mess dish. cooking recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

This dish came to our kitchens from Central Asia. There it is called kuurdak or kuardak. In Russian transcription, the word kavardak, consonant with it, but more understandable to our ears, has taken root. However, mess is not welcome when preparing it.

This thick and hearty dish successfully replaces the soup and the second. The consistency of the mess resembles a stew. Russian cuisine knows its recipes for kavardak - according to the method of preparation, they resemble okroshka, but unlike it, they are served hot. We advise you to try making a mess. The recipes chosen for this article are not very complex. Even an inexperienced cook can make them.

Uzbek version

In Uzbekistan, kavardak is a dish made from offal of a young ram. The heart, liver, kidneys, lungs and tail fat must be fresh, freshly removed from the carcass. The kidneys must first be thoroughly soaked in several waters.

Fat tail fat should be melted in a cauldron, heart, kidneys and lungs cut into small piecespieces and dip into boiling fat. Chop two heads of onions and send there. Fry, stirring constantly. After 15 minutes, when the onion becomes invisible, chop the liver and put in a cauldron. S alt and sprinkle with a little ground pepper. Mix well. Pour one glass of boiling water into the cauldron. As soon as it boils, throw in the bay leaf. Reduce heat to minimum and simmer for 10 minutes. Serve hot.

Since the dish is fatty, it will be very tasty and not too cloying if you serve crumbly rice as a side dish. Buckwheat porridge is no less good with such a mess. If there are no lamb giblets, do not despair! Take beef. You can also make a real mess out of them. The recipe in this case will be exactly the same. In Asia, the mess is even made from horsemeat. Fat tail fat will successfully replace unrefined vegetable oil.

Tondurma kuurdak

This "stew" of nomads can be considered a preparation for various soups and main courses. If you need to quickly prepare a dish of vegetables and meat, then tondurma kuurdyk will be an ideal basis for it. Tondurma kuurdyk is a kind of preservation that can be stored in a cold place for an arbitrarily long time and used in a variety of dishes as needed.

You need to take five kilograms of good, not very fatty meat. It is best if it is lamb. Melt two or three kilograms of fat tail fat, and remove the cracklings. For flavor, fry onion and garlic in the same fat. They also need to be taken out. Cut the meat into small cubes anddip into fat. S alt and pepper. Simmer for about an hour. You can add boiling water from time to time, just a little. Transfer the finished meat with fat to jars and close tightly. Store in refrigerator.

Everyone likes a vegetable or cereal dish flavored with such a mess.

Russian version

There are a great many Russian variants of the mess. In different areas, they will tell you how to make a mess of fresh or dried fish, millet porridge or rye crackers. In the Tambov region, a drink made from beer, honey and water is called a mess.

The most popular is meat and vegetable mess. Its recipe is simple. The dish consists of beef, potatoes, carrots, onions and your favorite seasonings. Beef must be cut very finely and fried over high heat. When it is browned, mix it with chopped onions and carrots. After five minutes, put the potatoes in the same pan. Pour in two or three cups of boiling water. As soon as the water boils, reduce the fire, s alt and pepper the dish, add bay leaf and leave to stew until the potatoes are completely boiled, that is, for about an hour. It turns out very tasty, and most importantly, simple.

Eggplant mess

The rich composition of this dish suggests that the hostess has enough free time, so we recommend trying it on the weekend. Having cooked eggplant mess just once, you will love this original and mouth-watering dish forever.

Besides meat (it is better to take leanpork), you will need potatoes, bell peppers, cabbage, carrots, onions, spicy greens and, of course, eggplant. Eggplant should be cut into pieces and pour s alted boiling water. Then send them under the press to glass the water with bitterness. Cabbage also needs to be cut, put in a colander and immersed in boiling water for a few minutes. This will make it more tender and get rid of the unpleasant aftertaste.

The meat should be cut into pieces the size of a large gooseberry, put in a heavy-bottomed pan and fried over high heat. Chop the onion and fry it along with the meat. Grate the carrots on a coarse grater and send it to the same pan. Potatoes, eggplant and cabbage are also put into the meat. Pour in boiling water. Stir well, and as soon as it boils, s alt, pepper, add cardamom grains and bay leaf. Leave the dish to stew until the meat and potatoes are completely softened. At the very end of cooking, put finely chopped bell pepper, crushed garlic and greens in a saucepan. Bring the dish to a boil and immediately turn off the heat under it. After 20 minutes, when the mess is saturated with the aromas of the last ingredients and cools down a bit, it can be served.

Tomato mess

Chicken mess is no less tasty. The recipe for its preparation is not very complicated. It includes boneless chicken, pumpkin, tomatoes, onions, garlic, bell peppers, dill, parsley, cilantro and spices. A whole chicken carcass should be boiled until easy separation from the bones. Add s alt and pepper to the brothBay leaf. When the chicken is soft enough, remove it from the pan and strain the broth. Cut the meat with the skin into small pieces and set aside. Boil potatoes and pumpkin in chicken broth. Dip the tomatoes in boiling water, peel, mash and put into the broth. As soon as the potatoes and pumpkin are boiled, add chopped greens, garlic and bell pepper to them. Switch off immediately after boiling. Arrange the meat on plates, and carefully pour thick chicken broth onto it along with vegetables.

Sturgeon mess

Boil sturgeon in water with a little s alt and pepper. Strain the broth. Cut the fish into small pieces, and boil the potatoes in the broth. When it becomes soft enough, it should be kneaded - the broth will become thick and homogeneous.

Fry carrots and onions in vegetable oil in a frying pan. At the very end, put a few tomatoes without skin and seeds there. Sweat everything together for about seven minutes.

Serving the dish on the table, put the pieces of fish on the plates, stir-fried vegetables on them, and carefully pour the thick fish broth with potatoes on top.

Sturgeon is also good cold. It can be replaced with any other oily and low-boned fish.