Chinese cabbage kimchi with


  • Kimchi with Chinese cabbage, basic recipe
  • Chinese cabbage kimchi with more complex paste

Kimchi - Korean national snack.

Recipe proper preparation of this dish is known to very few people. In Korea, kimchi is prepared only from the Chinese cabbage. However, in Russia it has long been adapted to European tastes. Now you can enjoy not only Chinese cabbage, and potatoes, eggplant. Of course, each recipe for his own good, but Korean cuisine usually adheres to the original version.
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Kimchi with Chinese cabbage, basic recipe

All the ingredients are taken to taste. The main component is a Chinese cabbage in Korea it is called "pyache." So, cut the cabbage in half and fit into any deep container, such as a large saucepan. Thereafter, it was poured much salt water (brine). Pickle should be taken so that the cabbage was completely covered with them. On top lay press. In this form, the dish should be to stand for 2 days. Over time, the leaves thoroughly wash up, and the brine is poured. Now "pyache" ready for use.

Any recipe for kimchi preparation necessarily involves burning paste, which is lubricated with salted cabbage. Before cooking it is desirable to wear gloves so as not to burn the skin. Thus, grinder milled garlic and hot peppers, the latter must be almost twice as much. Once added to the mixture a little salt and stir well. Then, each leaf of cabbage lightly greased cooking pasta.

Kimchi is almost ready, it remains only to lay down the cabbage in a tightly closing containers (eg banks) and allow to stand a couple of weeks in a cool place. This recipe allows you to withstand the "pyache" and at room temperature. However, in this case, it should be noted that the oxidation process will go much faster. So, if a snack is needed urgently, the process can be accelerated.

 basic kimchi recipe
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Chinese cabbage kimchi with more complex paste

This recipe is a little bit similar to the first, but has its own characteristics. Firstly, it differs precise dosage is in percentage. Change the position of normal foods, you can get a brand new recipe, did not like kimchi. Another difference is more original and sophisticated pasta.


  • Chinese cabbage - 85, 6%
  • Red pepper - 2, 9%
  • Chinese radish - 2, 8%
  • Sol - 2, 5%
  • Shrimp paste - 1, 8%
  • Green onions - 1, 5%
  • Sugar - 0, 8%
  • Ginger - 0, 7%


This dish is to cook more complicated, but also the taste of kimchi received more original. Take the fork and Chinese cabbage coarsely chopped, about 2-3 cm pieces. Then they are kept in brine from 2 to 7 hours. When "pyache" sufficiently prosolitsya its being removed from the brine and washed with cold water. Now go to the main thing that distinguishes this recipe from the other - the preparation of spices.

Their composition may vary slightly, but the main ingredients should always be present. These include: Chinese radish (can be replaced by any other), finely chopped garlic, crushed red pepper, finely chopped green onions, shredded fresh ginger, salt, sugar and the most important ingredient that distinguishes it from the usual dish of sauerkraut - shrimp paste. Shrimp, despite the name, are not the only ingredient in toothpaste. It consists of fermented seafood platter. All spices are mixed with "pyache" and allowed to stand for about 2 days at a temperature slightly below room temperature. Tasty snacks ready!

 The recipe of Kimchi

 recipe beshbarmak


  • The basic recipe
  • Conclusion

In Central Asia and Kazakhstan to welcome guests decided to cut the sheep and cook a traditional dish of the nomads - beshbarmak or bishbarmak. You have not submitted either fork or spoon? So it should be, because this dish is eaten with the fingers. Its name consists of the words "Besh / bish" - "five" and "Barmak" - "finger", just pointing out the correct way to eat beshbarmak.

In the Turkic peoples is not a strict recipe, how to cook beshbarmak.

It can be done in different ways. Add to the recipe and smoked, and liver and tripe. Equally, only one - beshbarmak always represents the boiled meat and noodles.

 the basic recipe
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The basic recipe

Meat must take 250-300 grams per serving. Recipe family includes the following products:

  • Mutton (beef) - 1-1, 5 kg;
  • Onions - a recipe provides 2-3 medium onions, but it is never too much;
  • Chicken egg - 1 pc;
  • Flour - 3 cups;
  • Salt, pepper, Lavrushka.
  1. Recipe nomads dictates that broth beshbarmak should get saturated. The optimum ratio of meat and water 1: 2. That is our recipe of meat requires 2-3 liters of water. Cook for 2-2 hours is necessary, 5. Shortly before the end of cooking in the soup put a whole onion. Beshbarmak pokipit another 10-15 minutes, and then the recipe indicates that it is necessary to remove part of a ladle or spoon the broth with fat. It takes about glass. Cool completely needed.
  2. Now you can do in the beshbarmak noodles. The recipe is as follows: in a teacup break an egg and pour the broth almost to the top was growing cold, salt the egg and gently mix with the liquid. Pour the flour into a bowl and make a well. Pour into a mixture of glass and knead the dough. Leave it on for half an hour.
  3. Let's go back to the broth to beshbarmak. Meat remove and leave to cool slightly, and the liquid drain and divide into 2 parts. One of the top up water and place over high heat to boil. Salted.
  4. The flesh on the bones beshbarmak separated and cut. The size of the pieces can be different, there is not a strict recipe. Someone chops beshbarmak cubes in Kazakhstan it is cut wide slices 1 cm thick. In Central Asia, everywhere beshbarmak prepared differently. Put the cutting in a warm place, to avoid cold.
  5. The recipe is simple sauce. The remains of broth with fat that is removed in advance, pour into the pan and heat, chop the onion rings. Half put in a pan and bring to soft. The rest of the onion parboiled several times that he lost some flavor and sharpness. Sometimes the recipe for which it is marinated in vinegar.
  6. For the preparation of Salma beshbarmak to roll out the dough very thinly. Cut into strips having a width of 3-5 cm, and then transversely, rhombuses. Kyrgyz recipe uses the usual noodles (Cesme), thin strips. Small portions Salma boil until tender (5-7 min.).

On the platter ready to spread the noodles, alternating it with layers of roasted onions. Classic recipe recommends boiled dough stack closer to the edges of the dish. When all Salma is ready, put the meat in the center, top with a scalded or pickled onions, pour into soup bowls, which are not cooked noodles and serve beshbarmak.

 simple recipe beshbarmak
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It does not always have the opportunity to buy a good lamb. We change the recipe and prepare beshbarmak with chicken, goose or duck. To do with the meat will be as usual, cook until soft.

If only for cooking pork, you can lightly fry it in a pan and add the chopped onion rings and tomato paste. Fill with water and bring to readiness. Separately, cook the noodles. Beshbarmak ready.

 The recipe beshbarmak

 delicious mushroom soup


  • Again, caution
  • The classic version
  • Light mushroom soup with vegetables
  • Fragrant soup with noodles
  • The original soup with fragrant mushrooms

Fragrant soup with fresh mushrooms - a great way to diversify your daily diet. These first dishes are excellent taste and at the same time surprisingly low-calorie, and therefore happy to use them can and those who care about their figure.

Gourmets and chefs have long debated about the taste of the dried mushrooms, but they all agree that the first fresh mushrooms give the dish incredible taste and alluring scent. Dried analogue can be pampered in the winter and in the warm season is better to give preference for freshly harvested or purchased.
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Again, caution

To meal brought only positive emotions, it is necessary to observe all precautions and conduct proper training.

It is vitally important to use only for cooking mushrooms, edibility in which absolutely sure. If you have any doubt about the workpiece without regret I have to send in the trash, because even the most attractive items can be fraught with mortal danger. It is not necessary to purchase fresh mushrooms from strangers, especially natural markets at the busy highway. The same applies to canned delicacies. Improper preparations may significantly undermine health.

So, after a perfect fresh mushrooms are chosen, you need to properly prepare them. Forest Fruits should be washed thoroughly, possibly using a brush moderate hardness. With a sharp knife to remove the darkened space, make an incision on the leg to eliminate the possibility of infection with worms. After that, clean, remove the film from the cap, if necessary, cut into small slices, size 2 * 2 cm. It is this size will allow them to give all the broth flavor and aroma to mushroom soup was particularly delicious.

Then you can learn recipes to choose a suitable and proceed directly to the preparation of mushroom soup.

 preparation of fungi
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The classic version

You will need:

  • water or chicken broth
  • fresh, pre-prepared mushrooms
  • potatoes
  • butter
  • dill

This soup can be called a classic first dishes with fragrant gifts of nature. He is fully saturate and warm autumn, but it does not leave behind the severity of which will not allow to enjoy life.

Water or broth should be brought to a boil. At this time, prepared mushrooms lightly fried in butter to form an appetizing flavorful crust, it was she who will give the dish a unique golden color. Pour the sauteed forest products in stock. After boiling, remove the resulting foam, if needed. Cook mushrooms, lightly salted broth and add the bay leaf, for 15-20 minutes. After that, put in a pot of potatoes, diced or cubes. Cook until tender root. Then add the greens and a small piece of butter.

With such preparation of mushroom soup to handle even the inexperienced hostess, and the taste and flavor of the dish will impress the most sophisticated palates. Serve with sour cream and fragrant fresh bread. Also, as an ideal supplement can serve toasts of white bread, dried in a pan or in the oven.

 Cooking mushroom soup
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Light mushroom soup with vegetables

You need:

  • 3 liters of water
  • any fungi, whether chanterelles, white or habitual mushrooms
  • fresh vegetables: onion and green onions, baby carrots, peppers, peas, sweet corn, zucchini. Vegetables may be used both fresh and frozen in case light soup will vary and standard menu.
  • potatoes
  • greenery. It is best combined with a taste of mushrooms thin but piercing flavor of parsley.

Water should be brought to a boil and drop in her pre-prepared mushrooms. Wait for rapid boiling and remove the resulting foam. First, you can drain the broth, then soup of mushrooms will be less intense. Boil the mushrooms for 15 minutes, then add the sliced ​​potatoes, salt and bay leaf. Add the vegetables to be on stage half-root. Cook vegetables until tender, then remove from the broth, bay leaf, put into the soup herbs and spices. Continue to cook for 5 minutes after boiling. Serve hot. Such mushroom soup perfectly combined with cream.

To this light and fragrant soup became more hearty and rich, can be carrots and onions lightly fry in oil or butter until golden brown. This fried, added to the soup, make it especially presentable.

 different recipes of mushroom soup
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Fragrant soup with noodles

You need:

  • water or chicken broth, about 3 liters
  • fresh mushrooms of any kind
  • onion, carrot, it is better if the vegetables are young, which means fragrant
  • noodles or any pasta of small size.
  • 50 g butter
  • herbs, parsley is the same.

Once finished all the preparatory work necessary to bring water or broth to a boil. Add chopped onions and carrots, grated on a fine grater, boil for 10 minutes. Then enter the sliced ​​mushrooms. If after boiling will produce foam, it must be removed to avoid clouding of mushroom dishes, the recipe suggests a few ways to avoid this problem. Boil the mushrooms should be for 15 minutes, then pour a small handful of noodles, given that it is in the process of preparation is significantly increased. After boiling, cook for 10 minutes, then add the butter and herbs and boil for a few minutes.

To the mushroom soup made on the proposed recipe turned out perfectly transparent noodles can be cooked in a separate pot, rinse thoroughly and add a ready-made simultaneously with oil and herbs.

Serve delicious first meal you can decorate with fresh herbs and a small portion of sour cream, which perfectly set off the taste and aroma.

On this same recipe can be cooked mushroom soup with rice. The order does not change the ingredients tab, but instead of noodles is necessary to use pre-washed rice of any kind.

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The original soup with fragrant mushrooms

This recipe will allow to surprise even those guests who feel banal mushroom soup first course.

You need:

  • 3 L of water
  • fresh mushrooms, prepared by the above method, about 500 g
  • butter
  • 2 tablespoons flour
  • 2 egg yolks hard-boiled eggs
  • parsley.

Prepare and cook the mushrooms in butter for 15 minutes, add the parsley and spices and leave to simmer for 5 minutes. A tablespoon of oil mixed with flour in a saucepan, warm up thoroughly and fry until golden color characteristic. Pour the required amount of water, observing precautions and avoid splashing. The resulting broth bring to a boil and add the stewed mushrooms. Cook for 15 minutes. After that enter fresh chopped parsley and grated yolk. Remove from heat and allow to infuse for 10 minutes. Unusual mushroom soup is ready.

Any soup with mushrooms - a delicious and hearty meal, the main thing - to choose the right recipe and a little creativity. Forest Fruits have a truly universal flavor and can be used in addition to any ingredients. So, using them every day, you can cook unusual dishes with a rich aroma.

 All of the delicious and aromatic soup with fresh mushrooms