Product name: Potato soup with meatballs. Meatball soup recipes Meatball soup technological map for school

Recipe number: 39

Cooking technology

Vegetables are sorted, washed and peeled. Peeled vegetables are washed again in running drinking water for at least 5 minutes in small batches, using colanders and nets.

Pre-soaking vegetables is not allowed.

To avoid darkening and drying out, peeled potatoes, root vegetables and other vegetables can be stored in cold water for no more than 2 hours.

Place diced potatoes into boiling broth or water, bring to a boil, add diced sautéed vegetables and cook until tender. Add salt 5-10 minutes before the end of cooking.

Meatballs are simmered separately in a small amount of broth or water until cooked and added to the soup when leaving. After poaching the meatballs, the broth is added to the soup. The soup can be prepared without tomato puree.

To prepare the meatballs:

Processing of eggs before use in any dishes is carried out in a separate room or in a specially designated place in the meat and fish workshop, using marked baths and (or) containers for these purposes, it is possible to use perforated containers, provided that the eggs are completely immersed in the solution in the following order: I – treatment in a 1-2% warm solution of soda ash; II – processing in disinfectants approved for this purpose; III – rinsing with running water for at least 5 minutes and then placing in a clean, labeled container; It is not allowed to store eggs in the supplier’s cassettes in the production workshops of the catering department.

Meat is defrosted in the meat shop on production tables. Meat is not defrosted in water or near the stove. Re-freezing defrosted meat is not allowed.

Before deboning, meat in carcasses, halves and quarters is thoroughly cleaned, brands are cut off, blood clots are removed, then washed with running water using a brush.

The meat is passed through a meat grinder 2-3 times, combined with blanched chopped onions, raw eggs, water, salt and stirred well. Formed balls weighing 8-10 g are simmered in broth until cooked.

Store the meatballs on a steam table in the broth.

Quality requirements

Appearance: in the liquid part of the soup, potatoes and vegetables, cut into cubes, retaining their cut shape (not cut or mashed). Meatballs of the same size

Consistency: soft potatoes and vegetables; The meatballs are elastic, juicy, the ratio of liquid and dense parts is maintained.

Color: soup - golden, fat on the surface - light orange.

Taste: moderately salted, potatoes and sautéed vegetables.

Smell: meat extractives, sautéed vegetables and potatoes.

Technological map No. _42__

Product name: Poultry soufflé

Recipe number: 183

Name of the collection of recipes:Collection of technological standards, recipes for dishes and culinary products for preschool educational institutions, in 2 parts - ed. Assoc. Korovka L. S., associate professor Dobroserdova I.I. et al., Ural Regional Nutrition Center, 2004

Chemical composition of this dish (for children from 1-3 years old)

Chemical composition of this dish (for children from 3-7 years old)

Cooking technology

Poultry carcasses are washed with running water and laid cut side down to drain the water. For processing raw poultry, separate tables, cutting and production equipment are allocated.

The prepared chickens are boiled whole and the pulp is separated. The pulp of boiled chicken is passed through a meat grinder with a fine grid twice, heated with stirring to a temperature of 100˚ C for 5 minutes, cooled to a temperature of 50˚ C. Add a medium-thick milk sauce into the mixture, beat well with a wooden paddle, then add softened butter, yolks and whites whipped into a thick foam. Lightly knead from bottom to top and steam at 220-250˚C for 25-30 minutes. Readiness is determined by compaction of the mass; it separates from the walls of the mold or baking sheet.

To prepare milk sauce: flour, dried without changing color and ground with butter, is diluted with hot milk. Cook at low boil for 7-10 minutes.

Supply temperature +60…+65º C.

Quality requirements

Appearance: the soufflé is fluffy, without a crust on the surface (steam) or a rough crust (baked), poured with butter.

Consistency: tender, porous.

Color: whitish-gray.

Taste: boiled poultry, with a taste of milk.

Smell: boiled poultry.

Technological map No. _43__

Technological map No. 39. Name of products and their weight.

Cooking technology and quality requirements.

First you need to prepare the vegetables. Firstly, carrots. It needs to be peeled and cut into small cubes (more like triangles). Next, the carrots need to be simmered with butter. To do this, take a small saucepan, put it on low heat, add half (about 7 grams) of butter, a couple of tablespoons of water and cook it for just a minute or two. Since we will still be cooking it in the soup, we don’t need it to be completely cooked.

We need to blanch the onion and then saute it. Blanching is simply pouring boiling water or steam over a vegetable. But at the same time, if we take boiling water (and this is the most convenient), then a colander will not help us, since we need the onions to lie in this very boiling water for about a minute. This is done in order to remove its pungent odor and bitterness.

Cut the onion into small cubes, pour boiling water for a minute. Then drain the water.

Heat the pan, add the remaining butter and onion. Sauté over low heat for about a minute. It just needs to become translucent and not brown.

Peel the potatoes and cut into small cubes.

I had chicken broth that I cooked the night before. Therefore, I used half a liter of broth and 0.4 liters of water. If you use only water, then you should understand that the taste of the soup will be simpler than with broth.

Place a saucepan with broth (water) on the fire, add potatoes, bring to a boil, reduce heat, close the lid and leave for five minutes. Add salt to taste. Next, add the onions and carrots and cook for another five minutes.

In the meantime, let's make meatballs. The meat is minced twice to make it more tender. Cut the onion into small cubes and blanch. Add strained onion and half an egg to the minced meat (beat lightly with a fork in a mug and pour half). I had a small homemade egg, weighing only 30 grams, so I allowed myself to add a whole one. Next, add salt, water and mix the minced meat thoroughly.

If you see that the minced meat is a little thinner than you would like, beat it off. Just pick it up with your hand and throw it back into the bowl 20-30 times. After this simple procedure, the minced meat will become a little denser and more elastic.

Since we are talking about soup for small children, the size of the meatballs should be appropriate - about 10 grams, which is about a little less than the size of a walnut. But you can make them larger and then simply break them with a fork right in the plate. Extremely time-saving, since small meatballs take up time. Sculpt with wet hands.

Next, according to technology, they (meatballs) must be boiled separately from the soup in a small amount of water. Apparently this is done in order to allocate equal amounts to each child. Place three or four meatballs on a plate and pour in the soup.

We'll throw them straight into the soup. After the meatballs, increase the heat, bring the soup to a boil again, close the lid and simmer over low heat for another five minutes. If you made the meatballs a little larger, then about 7-10 minutes.

Check the soup for salt. If you really want it, it’s time to add some salt.

If you have introduced sour cream to your child’s diet, you can serve it with it and, for example, chopped parsley or dill. And if you are pouring it for yourself or your husband, then it’s fine to add some pepper.

When my children were still very small, for example, my eldest son really loved these puree soups. I was absolutely lazy to chew. And for small children about a year old, in whose diet you have already introduced almost all vegetables and meat (in this case, it is better to replace beef with veal), you can puree this very soup in a blender. By the way, I ate it with pleasure exactly in this form, remembering how I finished everything with my little children... Nostalgia :)

OK it's all over Now. I’ll just say that you can simplify your body movements a little. For example, do not let the carrots soak, but immediately add them to the sautéing process with the onions, the blanching of which, by the way, can also be skipped. Well, when you make meatballs, just twist the onion with minced meat (again, skipping blanching). This is the case if the taste and smell of onions do not bother you in any way, which in any case will disperse during heat treatment.

All. Bon appetit to you and your kids!

By STB (GOST, TU) 1210-2010

Recipe

Carrots and onions are sautéed separately. In oil heated to a temperature of 130-140 0 C, add shredded vegetables for 87 minutes, carrots for 10-15 minutes.

Place potatoes, cut into cubes or slices, into boiling water and cook until half cooked, add sautéed vegetables, salt and cook until tender. The meatballs are simmered separately with a small amount of water until cooked for 8-10 minutes and placed in the soup when leaving. Before release, meatballs must undergo secondary heat treatment - boiling in broth.

To prepare meatballs, the meat is defrosted in air, cleaned, washed with warm (20-30 0 C) and then cold (12-15 0 C) running water, cut into pieces, passed through a meat grinder 2 times, combined with finely chopped blanched onions, raw eggs, salt and water and mix well. Form into balls of 8-10 g, 2-3 pieces each. per serving.

appearance

color -

taste, smell - characteristic of potatoes, with the aroma of sautéed vegetables; meatballs - typical for meat mass;

consistency

Technological map No.

POTATO SOUP WITH FISH MEATBALLS

name of culinary product

By STB (GOST, TU) 1210-2010

TNLA number for this culinary product

Recipe

2. Description of the technology for preparing culinary products:

The eggs are washed first in 1% and then in a 0.5% warm (with a temperature of up to 30 0 C) solution of soda ash or baking soda, rinsed in running water.

Potatoes and carrots are pre-washed, sorted, peeled and washed again in cold running water. The onions are sorted, peeled, and washed in running water. Potatoes are cut into cubes or slices, carrots are into small cubes or grated on a coarse grater, onions are finely chopped.

Place potatoes, cut into cubes or slices, into boiling water and cook until half cooked, add sautéed vegetables, salt and cook until tender. Meatballs are simmered separately in a small amount of water until cooked for 8-10 minutes and placed in the soup when leaving. Before release, meatballs must undergo secondary heat treatment - boiling in broth.

For making fish balls fish defrost in air at room temperature or in cold water with a temperature not exceeding 12 0 C at the rate of 2 liters per 1 kg of fish with the addition of salt at the rate of 7-10 g per 1 liter, washed and cut into fillets with boneless skin. Frozen fish fillets are defrosted in air and washed. Prepared fish fillet with boneless skin is passed through a meat grinder, blanched finely chopped onion, raw eggs, water, salt are added, everything is thoroughly mixed and balls of 8-10 g are formed into 2-3 pieces. per serving.

Optimum supply temperature +50 0 C.

On the “P” diet, vegetables are not sauteed, but boiled raw in soup. The finished soup is seasoned with oil.

3. Product characteristics according to organoleptic indicators:

appearance– the cutting of vegetables corresponds to the cooking technology, there are glitters of oil on the surface of the liquid part, round shaped meatballs. The set of components corresponds to the recipe;

color - light gray with orange splashes of carrots, butter glitter - light yellow, vegetables and meatballs - characteristic of them;

taste, smell - characteristic of potatoes, with the aroma of sautéed vegetables; meatballs - characteristic of fish mass;

consistency- vegetables – soft, dense; meatballs - elastic, juicy. The ratio of solid and liquid parts corresponds to the recipe.

4. Shelf life and storage conditions:

On a steam table or hot plate for no more than 2 hours.

5. Information about the nutritional value of the dish:

Technological map No.

POTATO SOUP WITH DRUMBLINGS

name of culinary product

By STB (GOST, TU) 1210-2010

TNLA number for this culinary product

Recipe

2. Description of the technology for preparing culinary products:

The eggs are washed first in 1% and then in a 0.5% warm (with a temperature of up to 30 0 C) solution of soda ash or baking soda, rinsed in running water.

Potatoes and carrots are pre-washed, sorted, peeled and washed again in cold running water. The onions are sorted, peeled, and washed in running water. Potatoes are cut into cubes or slices, carrots are into small cubes or grated on a coarse grater, onions are finely chopped.

Carrots and onions are sautéed separately. In oil heated to a temperature of 130-140 0 C, add chopped vegetables (carrots, onions) in a layer of 5-7 cm and sauté at a temperature not exceeding 110 0 C for: onions 5-8 minutes, carrots - 10-15 minutes.

Place chopped potatoes into boiling water and cook until half cooked, add sautéed vegetables and cook until tender. Add salt 5-10 minutes before the end of cooking.

The dumplings are boiled separately in salted water and added to the soup before serving.

For cooking dumpling Add oil and salt to boiling water and bring to a boil. Add flour into the boiling liquid, stirring, and brew the dough, which, without ceasing to stir, is heated for 5-10 minutes, then the mass is cooled to 60 0 C, raw eggs are added in 3-4 additions and mixed. The prepared dough is rolled up in the form of a rope and cut into pieces weighing 10-15 g. To cook dumplings for 1 kg, take 5 liters of liquid, cook them at low boil for 5-7 minutes.

Optimum supply temperature +50 0 C.

On the “P” diet, vegetables are not sauteed, but boiled raw in soup. The finished soup is seasoned with oil.

3. Product characteristics according to organoleptic indicators:

appearance - slicing of vegetables corresponds to the cooking technology, dumplings are round or oval-shaped pieces of dough, not overcooked, with a sheen of butter on the surface of the liquid part. The set of components corresponds to the recipe.

color - light gray with orange splashes of carrots, butter glitter - light yellow, dumplings - white or light cream, vegetables - characteristic of them.

taste, smell - characteristic of potatoes and flour dumplings, with the aroma of sautéed vegetables;

consistency– vegetables – soft, dense; dumplings – elastic, dense. The ratio of solid and liquid parts corresponds to the recipe.

4. Shelf life and storage conditions:

On a steam table or hot plate for no more than 2 hours.

5. Information about the nutritional value of the dish:

Technological map No.

SOUP WITH GREAT SENA

name of culinary product

By STB (GOST, TU) 1210-2010

TNLA number for this culinary product

Recipe

2. Description of the technology for preparing culinary products:

Carrots and onions are sautéed separately. In oil heated to a temperature of 130-140 0 C, add chopped vegetables (carrots, onions) in a layer of 5-7 cm and sauté at a temperature not exceeding 110 0 C for: onions 5-8 minutes, carrots - 10-15 minutes.

Place sauteed onions and carrots into boiling water and cook for 5-10 minutes, then add, stirring, pre-sifted semolina, salt and cook until tender.

On the “P” diet, vegetables are not sauteed, but boiled raw in soup. The finished soup is seasoned with oil.

3. Product characteristics according to organoleptic indicators:

appearance - there are sparkles of oil on the surface of the liquid part, cutting vegetables and a set of components corresponds to the cooking technology and recipe. The liquid part of the soup is homogeneous;

color -

taste, smell - characteristic of semolina with the taste and aroma of sautéed vegetables;

consistency

4. Shelf life and storage conditions:

On a steam table or hot plate for no more than 2 hours.

5. Information about the nutritional value of the dish:

Technological map No.

SOUP WITH GREAT PEARL

name of culinary product

By STB (GOST, TU) 1210-2010

TNLA number for this culinary product

Recipe

2. Description of the technology for preparing culinary products:

The carrots are pre-washed, sorted, peeled and washed again in cold running water. The onions are sorted, peeled, and washed in running water. The carrots are cut into small cubes or grated on a coarse grater, the onion is finely chopped.

Carrots and onions are sautéed separately. In oil heated to a temperature of 130-140 0 C, add chopped vegetables (carrots, onions) in a layer of 5-7 cm and sauté at a temperature not exceeding 110 0 C for: onions 5-8 minutes, carrots - 10-15 minutes.

Pearl barley is sorted out, washed first in warm and then hot water, changing the water several times. After washing, pearl barley is placed in boiling water, cooked until half cooked, the broth is drained, and the barley is washed.

Place boiled pearl barley into boiling water and cook. 10-15 minutes before the cereals are ready, add sautéed onions and carrots, salt and cook the soup until ready.

Can be served with boiled pureed beef. Optimum supply temperature +50 0 C.

On the “P” diet, vegetables are not sauteed, but boiled raw in soup. The finished soup is seasoned with oil.

3. Product characteristics according to organoleptic indicators:

appearance -

color - light gray with orange splashes of carrots; oil glitter - from light yellow to light orange; vegetables and cereals - characteristic of them;

taste, smell - characteristic of pearl barley with the taste and aroma of sautéed vegetables;

consistency– vegetables and cereals – soft. The ratio of solid and liquid parts corresponds to the recipe.

4. Shelf life and storage conditions:

On a steam table or hot plate for no more than 2 hours.

5. Information about the nutritional value of the dish:

Technological map No.

SOUP WITH GREAT MILLET

name of culinary product

By STB (GOST, TU) 1210-2010

TNLA number for this culinary product

Recipe

2. Description of the technology for preparing culinary products:

The carrots are pre-washed, sorted, peeled and washed again in cold running water. The onions are sorted, peeled, and washed in running water. The carrots are cut into small cubes or grated on a coarse grater, the onion is finely chopped.

Carrots and onions are sautéed separately. In oil heated to a temperature of 130-140 0 C, add chopped vegetables (carrots, onions) in a layer of 5-7 cm and sauté at a temperature not exceeding 110 0 C for: onions 5-8 minutes, carrots - 10-15 minutes.

The millet is sorted out, washed first in warm water, changing the water several times, and then in hot water.

Can be served with boiled pureed beef. Optimum supply temperature +50 0 C.

On the “P” diet, vegetables are not sauteed, but boiled raw in soup. The finished soup is seasoned with oil .

3 .Product characteristics according to organoleptic indicators:

appearance - there are sparkles of oil on the surface of the liquid part, cutting vegetables and a set of components corresponds to the cooking technology and recipe;

color - light gray with orange splashes of carrots; oil glitter - from light yellow to light orange; vegetables and cereals - characteristic of them;

taste, smell -

consistency– vegetables and cereals – soft. The ratio of solid and liquid parts corresponds to the recipe.

4. Shelf life and storage conditions:

On a steam table or hot plate for no more than 2 hours.

5. Information about the nutritional value of the dish:

Technological map No.

SOUP WITH GREAT RICE

name of culinary product

By STB (GOST, TU) 1210-2010

TNLA number for this culinary product

Recipe

2. Description of the technology for preparing culinary products:

The carrots are pre-washed, sorted, peeled and washed again in cold running water. The onions are sorted, peeled, and washed in running water. Carrots are cut into small cubes or grated on a coarse grater, onions are finely chopped.

Carrots and onions are sautéed separately. In oil heated to a temperature of 130-140 0 C, add chopped vegetables (carrots, onions) in a layer of 5-7 cm and sauté at a temperature not exceeding 110 0 C for: onions 5-8 minutes, carrots - 10-15 minutes.

Rice cereals are sorted out, washed first in warm water, several times, changing the water, and then in hot water.

Place the prepared cereal into boiling water and cook until half cooked. Add sautéed onions and carrots, salt and cook until tender.

Can be served with boiled pureed beef. Optimum supply temperature +50 0 C.

On the “P” diet, vegetables are not sauteed, but boiled raw in soup. The finished soup is seasoned with oil.

3. Product characteristics according to organoleptic indicators:

appearance - there are sparkles of oil on the surface of the liquid part, cutting vegetables and a set of components corresponds to the cooking technology and recipe;

color - light gray with orange splashes of carrots; oil glitter - from light yellow to light orange; vegetables and cereals - characteristic of them;

taste, smell - characteristic of rice cereals with the aroma of sautéed vegetables and;

consistency– vegetables and cereals – soft. The ratio of solid and liquid parts corresponds to the recipe.

4. Shelf life and storage conditions:

On a steam table or hot plate for no more than 2 hours.

5. Information about the nutritional value of the dish:

Technological map No.

SOUP WITH GREAT BARLEY

name of culinary product

By STB (GOST, TU) 1210-2010

TNLA number for this culinary product

Recipe

2. Description of the technology for preparing culinary products:

The carrots are pre-washed, sorted, peeled and washed again in cold running water. The onions are sorted, peeled, and washed in running water. The carrots are cut into small cubes or grated on a coarse grater, the onion is finely chopped.

Carrots and onions are sautéed separately. In oil heated to a temperature of 130-140 0 C, add chopped vegetables (carrots, onions) in a layer of 5-7 cm and sauté at a temperature not exceeding 110 0 C for: onions 5-8 minutes, carrots - 10-15 minutes.

Barley groats are sifted.

Place the prepared cereal into boiling water and cook until half cooked. Add sautéed onions and carrots, salt and cook until tender.

Can be served with boiled pureed beef. Optimum supply temperature +50 0 C.

On the “P” diet, vegetables are not sauteed, but boiled raw in soup. The finished soup is seasoned with oil.

3. Product characteristics according to organoleptic indicators:

appearance - there are sparkles of oil on the surface of the liquid part, cutting vegetables and a set of components corresponds to the cooking technology and recipe;

color - light gray with orange splashes of carrots; oil glitter - from light yellow to light orange; vegetables and cereals - characteristic of them;

taste, smell - characteristic of used cereals with the taste and aroma of sautéed vegetables;

consistency– vegetables and cereals – soft. The ratio of solid and liquid parts corresponds to the recipe.

4. Shelf life and storage conditions:

On a steam table or hot plate for no more than 2 hours.

5. Information about the nutritional value of the dish:

Technological map No.

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^ Product name: Potato soup with meatballs

Recipe number: 39

^ Cooking technology

To avoid darkening and drying out, peeled potatoes, root vegetables and other vegetables can be stored in cold water for no more than 2 hours.

Place diced potatoes into boiling broth or water, bring to a boil, add diced sautéed vegetables and cook until tender. Add salt 5-10 minutes before the end of cooking.

Meatballs are simmered separately in a small amount of broth or water until cooked and added to the soup when leaving. After poaching the meatballs, the broth is added to the soup. The soup can be prepared without tomato puree.

To prepare the meatballs:

Meat is defrosted in the meat shop on production tables. Meat is not defrosted in water or near the stove. Re-freezing defrosted meat is not allowed.

Before deboning, meat in carcasses, halves and quarters is thoroughly cleaned, brands are cut off, blood clots are removed, then washed with running water using a brush.

The meat is passed through a meat grinder 2-3 times, combined with blanched chopped onions, raw eggs, water, salt and stirred well. Formed balls weighing 8-10 g are simmered in broth until cooked.

Store the meatballs on a steam table in the broth.

^ Quality requirements

Appearance: in the liquid part of the soup, potatoes and vegetables, cut into cubes, retaining their cut shape (not cut or mashed). Meatballs of the same size

Consistency: soft potatoes and vegetables; The meatballs are elastic, juicy, the ratio of liquid and dense parts is maintained.

^Color: soup - golden, fat on the surface - light orange.

Taste: moderately salted, potatoes and sautéed vegetables.

Smell: meat extractives, sautéed vegetables and potatoes.

Technological map No. _42__

Product name: Pilaf with poultry

Recipe number: 180

Name of the collection of recipes:Collection of technological standards, recipes for dishes and culinary products for preschool educational institutions, in 2 parts - ed. Assoc. Korovka L. S., associate professor Dobroserdova I.I. et al., Ural Regional Nutrition Center, 2004

Chemical composition of this dish

^ Cooking technology

The prepared chickens are boiled whole, the pulp is separated, cut into cubes, poured with broth and boiled for 3-5 minutes. Leave in broth.

Cut the carrots into cubes, simmer with butter, add blanched chopped onions, broth in accordance with the recipe, salt and bring to a boil. Add prepared rice cereal and cook until thickened. The dish is tightly closed with a lid and the pilaf is brought to readiness under moderate heat for 35-40 minutes (in a water bath). When releasing, the pilaf is placed on a plate in a heap, so that there is boiled chicken pulp.

Supply temperature +60…+65º C.

^ Quality requirements

Appearance: the poultry is cut into cubes, the carrots and onions are cut into strips or small cubes, the pilaf is laid out in a heap.

Consistency: meat - soft, rice - soft.

Color: meat - gray, rice and vegetables - from light to dark orange. ^ Taste: specific for stewed meat, rice and sautéed vegetables, moderately salted.

Smell: poultry meat, with the aroma of rice and vegetables.

Technological map No. _43__

Product name: Baked pie from yeast dough with minced vegetables

Recipe number: 294,299,302,303

^ Name of the collection of recipes: Collection of technological standards, recipes for dishes and culinary products for preschool educational institutions, in 2 parts - ed. Assoc. Korovka L. S., associate professor Dobroserdova I.I. et al., Ural Regional Nutrition Center, 2004

^ Cooking technology

Processing of eggs before use in any dishes is carried out in a separate room or in a specially designated place in the meat and fish workshop, using marked baths and (or) containers for these purposes, it is possible to use perforated containers, provided that the eggs are completely immersed in the solution in the following order: I – treatment in a 1-2% warm solution of soda ash; II – processing in disinfectants approved for this purpose; III – rinsing with running water for at least 5 minutes and then placing in a clean, labeled container; It is not allowed to store eggs in the supplier’s cassettes in the production workshops of the catering department.

Pour water or milk heated to a temperature of 35-40 ° C into the bowl (60-70% of the total liquid), add baker's yeast diluted in water and strained, add flour (35-60%) and mix until a homogeneous mass is obtained. The surface of the dough is sprinkled with flour, the bowl is covered and placed in a room with a temperature of 35-40 ° C for 2.5-3 hours for fermentation.

When the dough increases in volume by 2-2.5 times and begins to fall, add the rest of the liquid with dissolved salt, sugar and eggs, then mix everything, add the remaining flour and knead the dough. Before the end of kneading, add melted butter.

Cover the bowl with a lid and leave for 2-2.5 hours for fermentation. During fermentation, the dough is kneaded 2-3 times.

Yeast dough prepared using the sponge method is laid out on a table dusted with flour, a piece weighing 1-1.5 kg is cut from it, rolled into a rope and divided into pieces of the required weight. Then the pieces are formed into balls, allowed to rest for 5-6 minutes and rolled out into round flat cakes 0.5-1 cm thick. Minced meat is placed in the middle of each flat cake and the edges are pinched, giving a “boat”, “crescent”, cylindrical, etc. shape.

The formed pies are placed seam side down on a pastry sheet, pre-greased with vegetable oil, for proofing. 5-10 minutes before baking, brush the product with egg. The pies are baked at a temperature of 200-240° C for 8-10 minutes.

^ Quality requirements

Appearance:“boat”, “crescent”, cylindrical or other shape.

Consistency: porous, well baked.

Color: surface - light brown, on the cut: dough - creamy, minced meat - corresponds to the type of minced meat.

^ Taste: characteristic of products made from yeast dough.

Smell: characteristic of baked yeast dough, without the aroma of peroxided dough.

Minced potato

*- Mass of vegetables after heat treatment.

^ Cooking technology

Vegetables are sorted, washed and peeled. Peeled vegetables are washed again in running drinking water for at least 5 minutes in small batches, using colanders and nets.

Pre-soaking vegetables is not allowed.

To avoid darkening and drying out, peeled potatoes and root vegetables can be stored in cold water for no more than 2 hours.

The peeled potatoes are boiled, the broth is drained, the potatoes are dried, wiped, the onions are chopped, blanched and lightly sautéed in vegetable oil. Add sautéed onions and salt to the mashed potatoes and mix well.

^ Minced fresh cabbage