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Donuts stuffed with Russian autumn salad

Donuts stuffed with Russian autumn salad

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An extremely tasty salad recipe, for me it passed the test even for the most capricious children:)))) .... it can also turn into pickles for the winter, at your choice!

  • 9 beautiful big donuts
  • a little white cabbage
  • half a little red cabbage
  • 1 large carrot
  • 1 large horseradish root
  • 1 onion (if you don't like it, give up)
  • 1 teaspoon honey
  • a tablespoon of olive oil
  • a tablespoon of apple cider vinegar
  • a tablespoon of Modena vinegar
  • salt to taste

Servings: 9

Preparation time: less than 30 minutes

RECIPE PREPARATION Donuts stuffed with Russian autumn salad:

Scrape or chop the cabbage, carrot, horseradish, onion, rub with salt and squeeze into a fist to remove a little juice.

Add the oil, the vinegar matches the taste and this salad will fill the washed and cleaned donuts with seeds.

It is good to eat it until the next day, if you intend to keep the donuts for two or three days, give up the onion.

Tips sites


If you like red beets, do not hesitate to use it in a mixture

4kg donuts cleaned of stalks and seeds
2kg cauliflower (open the bouquets and scald with salted water)
A solution is made in which the donuts will be scalded: & # 8211 1 l of vinegar, 5 l of water
& # 8211 500 gr honey, bay leaves
& # 8211 200 gr salt
& # 8211 mustard seeds, peppercorns

After the donuts have cooled, fill them with the cauliflower bunches and arrange them nicely in the jar. At the end we pour the hot syrup, put the lid on well and keep it in the blanket until the next day, when we store it in the pantry.

Try this video recipe too

Russian salad

Boil the peeled potatoes and carrots. If you use fresh or frozen peas, boil it too. Once they are ready, let them cool well. The amount of vegetables can change, depending on your preferences.

Peel a squash, grate it and cut it into cubes. In a larger bowl, place the diced potatoes, boiled peas and the rest of the diced ingredients. Add as much mayonnaise as you like and mix well. I don't put much mayonnaise, but not too much. Salt the salad to taste, add a little ground pepper if you like. Mix well. Place the salad on a plate or bowl. Decorate with another mayonnaise (possibly without) and with slices of carrot, cucumber, boiled egg ... etc.

Store in the refrigerator for about 2-3 hours (preferably 1 day) to taste the ingredients together, before serving.
This Russian salad recipe was given to me by my friend Ukraine. It is very good, a delicious version of beef salad.

Donuts scalded in vinegar with sugar is my favorite pickle recipe.

DO NOT use water. The oil compensates for its lack, and the sugar is in large quantities to bring good taste to this pickle. The slices of donuts after they have been stopped will be tightly packed in jars and will not leave room for much liquid.

I do not conceive that in the middle of winter I will not put next to the steak the donuts prepared by me according to this recipe. They are very good! They can be kept for up to 2 years, if they stay in a cold room. Even after this time they showed and tasted fresh pickles, made recently.

The donuts remain strong, crunchy, aromatic, with a sweet-sour taste, beautifully colored. Nowadays we find all kinds of cans in stores. For busy people, or for those who find excuses for not knowing how to cook, they may well be a solution. But do you know what preservatives they used for those pickles? Did you read the labels? Why risk our health when we can prepare a few jars of pickles in an hour? I had a colleague at the office who preferred to buy. ALL! He wasn't cooking anything. Even food from home can be picked up from supermarkets by pushing the tray or ordering online. 2 years after I left the office I found out that he had health problems and various food allergies.

This recipe promises you that it will not be difficult. And you can put pickled donuts in vinegar for the winter in two or three tranches.

If you find it complicated (although I promise it's not hard at all) to scald the donuts, you can try the recipe for cold donuts (no boiling).

If you take your heart in your teeth and try donuts scalded in vinegar with sugar, I tell you that you will become addicted to this recipe. In addition, I recommend you try it donuts stuffed with grapes (you can also use cauliflower), or those scalded in vinegar with honey.

God, how good they are pickled donuts scalded in vinegar with oil! In winter you will have wall-mounted donuts in sweet vinegar. Are the best pickled donuts!

You can find all the pickle recipes in vinegar here: pickled donuts, cucumbers, pickle salads.

Spor has prepared cans for the winter!

Here is the list of ingredients and how to prepare it donuts scalded in vinegar with sugar.


2 tablespoons coarse salt once

2 teaspoons mustard seeds

We wash the donuts under a stream of cold water, then we cut them into slices. Boil the vinegar with oil, sugar, salt, pepper, allspice and bay leaves.

We take a small amount of donuts and put them in the pot, along with a few horseradish slices. The donuts must be covered with liquid. We leave them to boil for a few minutes, then we take them out with a foamer (we take them out without liquid) and we put them in a bowl.

We continue to scald small quantities of donuts until we finish the whole quantity cleaned and sliced. After they cool, we put them in the jars in which we put mustard seeds on the bottom. We stuff the donuts in jars as well as possible, then we pour the liquid over them.

Dumplings or pelmeni stuffed with minced meat, Russian recipe

Dumplings or pelmeni stuffed with minced meat, Russian recipe (in Russian & # 1087 & # 1077 & # 1083 & # 1100 & # 1084 & # 1077 & # 1085 & # 1080) are a traditional dish from Eastern Europe (especially in Russia) and represent a combination of several types of meat, folded in dough.

The mixture of different types of meat is a common habit. Pelimeni can be cooked from a single type of meat, but it is said that pelimenii are tastier if the filling has a combination of several types of meat (we prefer pork + beef or chicken + pork).

The nice part about pelmeni is that pelmeni can be frozen. So we can prepare them on the weekend and cook them when we don't have much time for cooking, but we want something tasty.

Pelmeni belong to the family of stuffed pasta. They are similar to vareniki & ndash a type of stuffed pasta typical of Ukraine, with potato fillings and fresh soft cheese (I will present this recipe). Pelemns are similar to Chinese potstickers. The difference between pelmeni and other stuffed pasta is in shape and size & ndash the typical pelmeni is approximately spherical in shape with a diameter of 2 & ndash 3 cm, and the other types of stuffed pasta are usually elongated and slightly wider.

Frozen pelmeni are found everywhere where there are communities of Russian origin. In my family, only I cook them because they require patience and time. Usually, all my relatives and friends ask me to cook pelimeni when they come to visit us.

Donuts in mustard sauce

A can for the winter that I tried (only the sauce) a few years ago, when I received a jar from my neighbor and friend Adriana. I also received the recipe then, but at that time we didn't eat peppers or donuts and I didn't have the heart to put it in the winter. Then I lost the recipe, but in the fall I remembered the taste of the sauce. I even had an attempt last year to put something similar, but it didn't work out so well. So this year we went to safety: at Adriana's house to make together a portion of donuts in mustard sauce that goes very well with grilled / baked pork. So it's only good to open a Christmas jar and say & quotots' Adriana's hand & quot.

We wash all the vegetables, peel them and seeds, cut them, then place them in well-washed and dried jars. Add a few bay leaves, mustard seeds and pepper.
Mix well in a saucepan the vinegar, water, salt, the fixed spicy sachets and the sugar, then put it on the fire and let it boil for a few minutes. Pour this composition hot (put a polish, slowly so as not to break the jars) over the vegetables in the jars and seal immediately with lids.
It is preferable to keep them away from extreme heat and light.

Try this video recipe too

Donuts stuffed with Russian autumn salad - Recipes

Posted by Postolache Violeta on September 28, 2017 in winter pickles recipes with cabbage pickles recipes | Comments: 0

It is autumn, it is full of richness and color around and the gardens abound with vegetables! And as diligent housewives compete in filling their rooms with all the goodies to have something to be proud of in the winter, we have gathered here for you, a selection of recipes for pickles for the winter, pickles that you should not miss pantry!
You can find more pickle recipes here. You can find more canned recipes for winter here.
More jam recipes, canned recipes and winter pickle recipes, you can find here. (click on the underlined word to reach the recipe page)

Don't forget that I'm waiting for you on the facebook page of the blog here, or in the blog discussion group here and if you want to be up to date with the new recipes, I invite you to subscribe here. You can also find me on instagram here.

Jar donuts for winter & # 8211 best pickled or marinated donuts

Winter donuts in jars & # 8211 the best pickled or marinated donuts. Homemade pickle recipes. How are pickles made? How to make donuts filled with cauliflower or grapes? How to marinate donuts? How to make pickle salad with donuts or kapia peppers?

Many people ask us for donut recipes in a jar and, since we have more, we decided to centralize them here. You will find the recipe for cold vinegar donuts (without boiling), the one for scalded donuts (marinated) and then put in a jar, donuts in mustard sauce (more or less spicy), donuts filled with cauliflower or berries grapes as well as pickle salad with donuts, peppers and onions.

The donuts are pickled in the fall. The donuts have a fleshy flesh and a thicker rind than bell peppers and their taste is fine and sweet. It is somewhat similar to kapia peppers but their shape is different.

Many people complain that pickled donuts soften excessively, become flabby. If you follow our recipes you will find the exact opposite: the donuts in the jar will keep their beautiful color and texture (they will be suitable for crisps). If you live abroad and can't find donuts, then you will have to use kapia or kapia peppers. In summer or autumn I also use donuts for cooking: stews, pots, soup, etc.

In the following I leave you the "Collection of donut recipes" that we will update as we publish new articles.

How to make a recipe for donuts in mustard sauce?

The donuts are washed and cut into thin slices, just enough to enter the mouth.

Sprinkle with a little salt, mix well and set aside. They will leave their juice. & # 128578

It is done separately mustard sauce: the mustard is mixed with honey (sugar), salt, oil, vinegar and put on the fire.

Add the bay leaves and 1-2 stalks of celery. Let the sauce boil for 10 minutes, to bind.

Mix well, dissolve and mix everything very well, be a fine sauce, bound, not looking & bdquotaiat & rdquo.

Add the donuts drained of the juice left and leave on the fire 5 minutes after boiling, no more. Just enough to stop a little.

Remove the celery stalks and place the donuts in the sterilized jars beforehand.

The jars must be perfectly clean, dry, sterilized beforehand, with new lids or checked to close well.

Put the boiled donuts in jars, fill them with sauce and put the tail of a spoon so that they sit well and the air bubbles come out. Stir the spoon tail into the jar several times, lightly slice the jar off the table, top with the sauce and put the lid on.

Gina Bradea's advice

Place the jars on a stainless steel tray or on the stove so that they do not break. The shock of the boiling sauce will be attenuated. & # 128578

Turn the jars upside down, cover with beds and leave them there, forgotten, for 2 days & # 128578.

Trick for donuts in perfect mustard sauce:

I recommend you add a teaspoon of turmeric (turmeric powder) in the sauce, the yellow color will be much more intense and pleasant. You can also use saffron if you have it.

After 3 days you can eat them, after 1 week they are wonderful.

On New Year's Eve, simply make your mother-in-law, friends and sisters-in-law sick, no matter how fragrant and tasty they are.

They are served with any food, they are so tasty that we eat them naked, with a piece of fresh bread.

Offff, I'm running to open a jar, I'm really hungry. I recommend you try the donut recipe in vinegar, it's just as simple and at least as delicious. It is not missing from our pantry. & # 128578