Kugel is a Jewish dish. It's nothing more than a casserole. It is vegetable, meat, and sometimes sweet. Below, read the interesting recipes for cooking this dish.
Potato cup - recipe
Ingredients:
- potatoes - 1 kg;
- carrots - 180 g;
- onions - 190 g;
- eggs of chicken - 2 pieces;
- flour - 2 tbsp. spoons;
- dill crushed - 1 tbsp. a spoon;
- salt pepper.
Preparation
For cooking vegetable kugel onions, carrots and potatoes we pass through a grater with large teeth or a meat grinder. Slightly beat the egg with a fork and fill them with a vegetable mixture. To taste salt, pepper, pour in flour, add crushed dill and mix well. Deeply form a good cover with oil or any other fat, lay out the prepared mixture and level the top. At 160 degrees, bake until you get a mouth-watering golden crust. As a rule, it takes about 1 hour. Ready potato kugel cut into pieces and served to the table in a hot form.
Kugel from matzah
Ingredients:
- matza - 8 pieces;
- salt;
- eggs - 3 pieces;
- cracklings.
Preparation
Matsu is crumbled to make out pieces of medium size. Fill them with steep boiling water or broth. The liquid must be absorbed and the matzo stripped off. The remainder of the liquid is filtered through a glass stopper. In the received weight we drive in eggs, we add salt, cracklings (the more they are, the better) and stir. The form is smeared with oil, poured into it a mixture and at medium temperature we bake a Jewish cup in the oven for 30 minutes.
Kugel with pasta in the multivark
Ingredients:
- softened butter - 6 tbsp. spoons;
- brown sugar - 0.5 cup;
- crushed walnuts - 0,5 glasses;
- ground cinnamon - 1 teaspoon;
- salt - 1 tbsp. a spoon;
- wide egg noodles - 450 g;
- sour cream - 2 cups;
- cottage cheese - 2 glasses;
- cream cheese 450 g;
- eggs - 2 pieces;
- yolks - 2 pieces;
- sugar - 0.5 cup;
- vanilla extract - 2 tsp.
- raisins - 1 glass.
Preparation
Brown sugar, half butter, cinnamon and nuts