Eles

Eleš is a classic dish of Tatar cuisine. In translation from their language - this word means "portion". Since the Tatars have a lot of dishes, where the meat is decomposed portion by piece, then elesh - this can be a pie and a rich soup . Let's consider with you several ways of preparing it.

Eksha's recipe

Ingredients:

For the test:

• wheat flour - 300 g;
• egg of chicken - 1 piece;
• butter - 50 g;
• sour cream - 80 ml;
• spice;
• baking powder - pinch;
• sugar - 1 teaspoon.

For filling:

• potatoes - 3 pcs .;
• bulb - 1 piece;
• chicken thigh - 1 kg.

Preparation

So, first, let's prepare the dough for you. In the bowl of the food processor we sift the wheat flour with salt, throw the sugar and baking powder, add the frozen maslice cut into cubes and grind everything until a homogeneous crumb is obtained. Then add the sour cream, break the egg and mix a soft elastic dough. Now roll it into a bun, cover with a towel and leave to rest for about an hour. Without wasting any time, let's take care while stuffing: we clean the onion, finely shred, and the potatoes are processed and cut into small cubes. We remove the meat from the bones and chop it in small slices. Next, mix in a bowl of onion, potatoes and chicken, salt to taste and mix. Approached the dough we divide into several parts, roll them into cakes, put a little stuffing on the center, roll into the ball and flatten. Lubricate the resulting pies eleesh with a beaten egg and send it to a hot oven for 40 minutes.

Soup recipe "Eleš"

Ingredients:

For broth:

• beef bones;
• spice;
• laurel leaf - 3 pcs.

For soup:

• meat without bones - 400 g;
• potatoes - 4 pcs .;
• white cabbage - 100 g;
• carrots - 1 piece;
• bulb - 1 piece;
• fresh greens - for decoration.

Preparation

We put the meat in a saucepan, fill it with water, bring it to the boil, remove the foam, reduce the heat, cover it and cook the broth in within 2 hours. At the very end, we add salt and pepper to taste, throw a laurel leaf. Then gently take the meat into a plate, cool and cut into small portions. Vegetables are cleaned, potatoes cut into slices, carrots - mugs, and cabbage - square pieces. Part of the broth is poured into another saucepan, bring it to a boil, spread the potatoes and boil it to softness, and then take out a skimmer on a plate. Then we throw cabbage and carrots into this broth, blanch it for 15 minutes and take it out too. Now in each soup cup we spread a little boiled potatoes, a portion of cabbage with carrots and fill it with pure broth. From above decorate with raw ringlets of onion, sprinkled with chopped herbs and served to the table.