The Home Cooking project is a real gift for those who love and know how to cook deliciously, but do not want to look at the masterpieces of gastronomic fantasy that cannot be cooked at home. Recipes from a charismatic and talented host of the show are, first of all, real Odessa cuisine.

Lara herself claims that almost everything she knows was taught by her grandmother, Esfir Markovna Trakhtman. Read and bookmark Katsova's best recipes so you don't lose them.

Fifty-fifty cutlets with grilled vegetables

I Am Cook

Lara Katsova's homemade recipes are not by chance very popular. After all, they use only familiar and affordable products that can be found in any store or market.

You will need:

• chicken thigh or drumstick pulp (0.5 kg);
• eggplant (1 pc.);
• zucchini (1 pc.);
• milk (1 glass);
• white bread (1/4 loaf);
• tomato (1 pc.);
• greens: cilantro, dill, parsley, green onions;
• vegetable oil;
• salt and pepper.

Cooking:

1. Rinse and clean the meat from veins and cartilage, then cut into small pieces.

2. Chop the greens along with the roots and put in a separate bowl.

3. Soak the loaf in milk.

4. Pass the chicken through a meat grinder directly into a bowl of greens. Add the egg, salt and pepper and beat thoroughly until the mince is fluffy.

5. Form round cutlets with your hands and fry a little in vegetable oil.

6. In the meantime, you can work on vegetables. In Lara Katsova's recipe, eggplants and zucchini are cut into large rings (do not forget to salt the eggplants, let them stand for 10 minutes and rinse with cold water). Cut the tomato in half.

7. Put the grill pan on the fire, grease the surface with a brush with oil, and then fry the vegetables over medium heat. At the end, you can add salt and pepper to taste. Bon Appetite!

The famous mackerel pate

Bigmir.net

Sandwiches with such a pate at any feast will literally “fly away” from the table. Lara Katsova's recipe is very simple, the main thing is to use high-quality products and carefully follow the sequence of actions.

You will need:

• hot smoked mackerel (5 pcs.);
• soft cream cheese - for example, "Philadelphia" (600 g);
• lemon (1 pc.);
• creamy horseradish (3 tablespoons);
• dill and chives for decoration;
• borodino bread.

Cooking:

1. The fish must be pre-cleaned from the skin and bones. It is best to use hot-smoked mackerel, although cold-smoked mackerel is also suitable in extreme cases - then cream cheese in the recipe can be replaced with fatty 25% sour cream.

Secret from the guru: to prevent the cutting board from slipping on the table, place it on a piece of cling film twisted into a ring.

2. Peeled mackerel should be carefully chopped with a blender and transferred to a deep container.

3. Add cheese, creamy horseradish and lemon juice.

4. Salt, pepper and pâté until creamy.

5. To serve, chop the greens and prepare croutons from Borodino bread. The combination turns out to be simply amazing - and everyone who tried to make a pate according to Lara Katsova's home recipe has already seen this.

Cabbage rolls with veal and buckwheat

Bigmir.net

Lara Katsova's homemade recipes for the most part do not require much time. For example, these delicious cabbage rolls can be cooked in just 30-40 minutes.

You will need:

• savoy or ordinary white cabbage (1 head);
• veal or prepared minced meat (0.7 kg);
• boiled buckwheat (0.2 kg);
• red onion (1 pc.);
• champignons (8 pcs.);
• olive oil (50 ml);
• chicken bouillon;
• salt and pepper.

For sauce:

• 20% sour cream (350 ml);
• hot chili pepper (1 pc.);
• green onions (5 feathers);
• garlic (1 clove);
• dill (5 branches);
• salt.

Cooking:

1. Dismantle the cabbage into sheets and blanch to make them soft. Carefully cut off the remaining hard veins to make it easier to wrap.

2. Cut and chop the veal in a meat grinder or blender.

3. Cut the onion into half rings, the mushrooms into thin slices and quickly fry it all in olive oil. Add buckwheat there, salt and pepper, and keep on fire until half cooked. After that, mix the entire contents of the pan with minced meat. The filling is ready.

4. Put enough filling on each sheet, wrap the cabbage rolls, put them in a large saucepan and pour over the chicken broth. You need to cook under the lid for 20 minutes.

5. In the meantime, you can make the sauce: chop the greens and chili (previously removing the seeds), add the garlic passed through the press, salt and mix with sour cream.

Presentation of the book "Home cooking. Recipes from Lara Katsova" | Bookmg.ru

By the way, great news for all fans of the show and just connoisseurs of quality cooking: the book “Home Cooking. Recipes from Lara Katsova”, in which the author included her most successful and win-win ideas. Recommended to anyone who wants to learn how to cook really tasty and healthy dishes!

Lara Katsova - a person who is very passionate about food. She was born in Odessa, and therefore Odessa cuisine according to the recipes of her grandmother Esfir Markovna is a real one-man show, which Lara performs as an encore at the Z205 Moscow restaurant, of which she is a culinary resident. Sunny, bright, generous at home – this is both about Odessa cuisine and “Mama Rola” – this is how Lara called her Facebook page (www.facebook.com/mamarola), where her fans go for culinary inspiration and new Odessa stories . The new dish from Lara is both a recipe and a new story, which always begins with the traditional “Let's make a market!”

Fried red mullet "to the tooth"

Ingredients

• 1 kg small red mullet
• 300 g flour
• ½ cup fresh tomato juice
• 1 lemon
• ½ bunch dill
• vegetable oil for frying
• black pepper - to taste

Let's make a market! Going for fish food, remember that she should look at you with both eyes, have a fresh look and remember what day of the week it is. To do this, pay attention to the gills, do not be shy. You should see their rich reddish color. The look of the fish must beg for the desire that you buy it and take it home. Choose a small red mullet, it is tastier when fried. Grab a kilo of good fresh cucumbers, a bunch of dill and a lemon.

Cooking method

1. We get rid of the scales, entrails and gills. Rinse well and wipe the carcasses with a paper towel. We take a flat plate, pour flour, add salt and pepper. And now the secret trick: we take out half a glass of tomato juice from the refrigerator and grease our trifle. Again, leave alone for five minutes. We need this feint to make the flour breading more crunchy. Do not spare the tomatoes, listen to Mom and do as I say.
2. We heat the pan, add vegetable oil so that our fish is half covered when frying. We bread the fish in flour and send it to fry over medium heat. From the pan, move the finished mullet to a dish covered with a paper towel. After that, beautifully lay out already on a festive plate. Serve immediately with lemon wedges and sprinkle with fresh dill. Then we follow the joyful faces of the guests, hear the gratitude of their stomachs and return to the kitchen for the next batch of fish masterpiece.

Fried small red mullet or gobies are eaten like seeds. Therefore, the side dish is usually not served. But... spend five minutes and make a light salad of fresh cucumbers, dill, garlic and sour cream. Do you want sour cream? For God's sake! Drizzle with delicious bazaar oil. Believe me, the fish masterpiece will be happy with such a neighborhood.

Pepper roasted in olive oil with basil

Ingredients

• 3 pcs. red pepper
• 3 pcs. yellow pepper
• 70 ml olive oil
• balsamic sauce or vinegar to taste
• 2 garlic cloves
• 4-5 basil leaves
• black pepper - to taste

Let's make a market! We choose peppers not with our eyes, but take each one in our hand and check for elasticity. We do not engage in amateur activities, we do not need green peppers for beauty. Green pepper has declared war on baking since birth, the skin does not peel off from it, even if you take tweezers, a microscope and drink a sedative in advance.

Cooking method

1. We wash the peppers, put them in a baking dish and sprinkle with olive oil on all sides. We put it in the oven, heated to 180 ° C for 40 minutes. No need to grab your head and scream that everything is gone if the peppers turn a little black. On the contrary, it will give them a smoky taste, which is very useful for us.
2. Pour olive oil into a small saucepan, crush the garlic, cut the basil leaves and put on a small fire. We need the oil to be only slightly warmed up and saturated with the aromas of garlic and basil. Remove from heat without bringing to a boil.
3. Pour the oil into a bowl with peppers, add vinegar to taste, salt and pepper. Let cool slightly, then mix with your hands very gently. We put it in the bank. Let's be patient until the morning. Peppers need to insist. Having endured the allotted time, you will receive a reward: make a couple of toasts from Borodino bread, carefully place peppers on top and send all this richness of taste into your mouth.

If you buy pepper at the end of summer, that is, freshly brought from beds and fields, you can not remove the skin. She is young and thin. Therefore, young green peppers are also suitable for us. Having made this dish, you will understand: these are not peppers, but one sheer pleasure!

Green borscht with veal ribs

Ingredients

• 1 kg veal ribs
• 3 pcs. medium potatoes
• 500 g sorrel
• 1 bunch green onions
• ½ bunch dill
• 2 onions
• 3 garlic cloves
• 3 bay leaves
• 1 medium sized celery root
• 5 eggs
• sour cream to taste
• vegetable oil for frying
• pepper

Let's make a market! Take a close look at the ribs. You should be offered a couple of veal strips without a lot of fat. The color of the fat should be light. If it is yellowish, look at the butcher with reproach. Ignore it and find exactly what you like in the look, color and smell.

It is better to buy greens at the beginning of summer from grannies. This is a guarantee that she is from a local garden, and not from overseas. The bazaar sour cream will also cause you complete delight. Buy a jar and feel the difference between the village and the city!

Cooking method

1. We take our ribbon-ribs, wash and cut one by one. You can disobey Mama Roll and do it your way. Remember me with a kind word later, when you are not smeared like a little child in an apron. Fill our ribs with cold water, put on medium heat, let them boil.
2. At this time, we clean the celery root, two onions and garlic. Remove the foam from the broth, throw celery and bay leaf into the pan. Let it cook for an hour.
3. Cut the onion into small cubes and send it to the pan to lightly fry. When the onion is almost ready, finely chop the garlic cloves and make friends between these two wonderful flavors. It's time to deal with the sorrel. We sort, remove the hard tips, wash and cut the leaves into small strips.
4. Peel the potatoes with a paring knife and cut into small squares. We send to the ribs and cook for another 20 minutes. During this time, we leaf through the section of a glossy diet magazine. Well, just in case...
5. We take a saucepan, put 5 eggs and set to boil. Remove from heat, cool with cold water. We clean the cooled eggs from the shell. Their finest hour will come later.
6. We take out the celery root from the pan, tell it “see you on the air again” and instead unload the spinach and finely chopped white part of the green onion. Add salt and pepper to taste. We reduce the fire, cover our green miracle with a lid and let it simmer for another twenty minutes.
7. At the finish line, cut the parsley, dill and the rest of the green onions. We serve the table with deep plates. First we put our greens in the plates, then the ribs. Their number in the plate varies depending on the mood of the hostess. And only then do we cover this splendor with green broth, add half a boiled egg and a spoonful of homemade sour cream to each plate.

   Fanfares of joy and gratitude of your entire family are guaranteed! And trust Mom: I'm not me unless you get a sweet kiss from close relatives and a plea for more that day.

Green borscht, like red borscht, is much tastier the next day, so cook it calmly from the evening. Serve with a spoonful of good sour cream from the market and half a boiled egg. If you like a light sourness in borscht, add a thin slice of lemon to your plate.

On November 24, the Domashny TV channel starts a new season of the Home Cooking program, and the host, charming and charismatic Lara Katsova, will once again share delicious recipes and cooking secrets with the audience.

With "Cleo" Lara also shared several recipes - they will surely help you out in the event of an unexpected appearance of guests.

Quick eggplant salad

Deep-fried eggplant combined with juicy tomatoes and fresh herbs is a quick and super healthy salad.

Ingredients:

1 large eggplant
2 small plum tomatoes
Half of a small onion
1 green chili (use red if you like it spicy)
Juice of half a lemon
bunch of dill
Vegetable oil - for frying

How to cook:

1. Pour a sufficient amount of vegetable oil into the pan and heat it up.

2. Cut the eggplant into very thin strips and deep-fry.

3. Peel the tomatoes from seeds and pulp, cut into small cubes. Finely chop the onion and chili pepper.

4. Put the fried eggplants, tomatoes, chili peppers into a deep bowl. Add lemon juice and a few sprigs of dill. Mix well and serve.

Draniki

Lara inherited this recipe from her grandmother, the legendary cook Esfir Markovna Trakhtman. The thinnest, crispy, tender potato pancakes were known to all of Odessa. Therefore, Lara advises to cook two-three-four servings, potato pancakes will disappear in an instant.

Ingredients:

3 potatoes
100 g flour
1 egg
1 yolk
Salt, pepper - to taste
Olive oil - for frying

How to cook:

1. Grate potatoes on a coarse grater. Add eggs (the secret is that thanks to the extra yolk, potato pancakes will become more juicy and saturated), flour, salt and pepper, mix thoroughly.

2. Heat a frying pan with olive oil, fry potato pancakes.

Red borscht

Ingredients:

1 kg veal ribs with light fat or a piece of veal with sugar bone
3 medium sized beets
2 large carrots
1 small head of cabbage
3 medium but not young potatoes
2 onions
Half a kilo of tomatoes
2-3 celery stalks
1 small head of garlic
Half a bunch of parsley
3 bay leaves
Vegetable oil
Salt, sugar and pepper - to taste
Sour cream

How to cook:

1. Prepare the broth: pour water over the ribs, 1 carrot and onion, bring to a boil over medium heat.

2. Remove foam with a slotted spoon and add bay leaf, a few sprigs of parsley and celery. The broth should cook for 1.5-2 hours.

3. Remove the skin from the heated tomatoes, chop and cook tomato puree with vegetable oil, a couple of cloves of garlic, pepper and salt over low heat in a saucepan.

4. After an hour of cooking, add the peeled whole beets. When the broth is almost ready, salt to taste, remove the vegetables. Set the beets aside, discard everything else.

5. Saute the onion in a pan until transparent, add the carrots cut into strips, after 20 minutes send the tomato puree and 1 tsp to the mixture. sugar and put out some more.

6. At intervals of 10-15 minutes, throw cubed potatoes, shredded cabbage, the contents of the pan and chopped beets into the broth.

7. Cook without boiling for another 15 minutes, turn off the heat and add chopped garlic to the borscht. For fullness of taste, let it brew.

Mackerel pate

This easy and inexpensive recipe is especially relevant if you suddenly have unexpected guests and you need to make something quick from what you have on hand.

Ingredients:

1 large bunch of parsley
1 hot smoked mackerel fillet
1 tbsp creamy horseradish
150-200 g soft cream cheese
lemon zest
Pepper - to taste

How to cook:

1. Chop the parsley straight with the stems, cut the mackerel into pieces of any size.

2. Put all the ingredients into the blender bowl and beat well.

3. Hot smoked mackerel pate is ready!

The star of Lara Katsova, a freelance chef from Odessa, rose in 2014. This year, Lara became the TV presenter of her own culinary show "Home Cooking" and woke up famous throughout the country. An independent culinary specialist introduced viewers to the famous Odessa cuisine, which, according to rumors and anecdotes, was only briefly known, but everyone in the post-Soviet expanses knew. "Home cooking" immediately won the love of viewers with both original recipes and sincerity, which the TV presenter showed while cooking, and the famous Odessa humor of the culinary specialist.

In addition to filming the author's TV show on the Domashny channel, Lara Katsova works as a chef at the Odessa Kitchen of Mama Rola enterprise, gives dinners in famous Moscow restaurants, and also goes on tour around Russian cities, where she performs at gastronomic author's shows and cooks in popular institutions in these cities. Today the press calls Lara Katsova a gastronomic celebrity.

Lara is a native from Odessa. The cook was born on May 17, presumably 1968 (it is difficult to find exact information). The story of the birth of this bright woman is as unusual as Lara herself. Despite the fact that Katsova was born in Odessa, Chelyabinsk is recorded in her metric. The fact is that immediately after the birth of the youngest daughter, Abram Katsov, a test pilot from Odessa, was sent to test a new aircraft in Chelyabinsk. When they found out that he had just had a baby, they advised him to cheat a little and write down that Lara was born in this northern city. Thus, the family could get housing in Chelyabinsk.

5-day-old Lara Katsova was immediately sent by plane from the “pearl by the sea” to the “most severe” city.

There, the girl graduated from school with a biological and chemical bias and received a higher education. True, not the one that the girl wanted. Lara Katsova planned to become an ophthalmologist. At the heart of this dream was the desire to cure her beloved grandmother Esfir Markovna, who was rapidly losing her sight. But Katsova was not admitted to the Chelyabinsk Medical Institute. But they took her to the Polytechnic, where the girl chose the Faculty of Chemistry and Physics of Metals. So Lara Katsova became a process engineer. True, Katsova's diploma was not useful.

Cooking and creativity

The creative biography of Lara Katsova is also closely connected with her beloved Jewish grandmother Esfir Markovna Trakhtman, on holidays to which Lara Katsova flew to her native Odessa every summer. Grandmother taught her granddaughter the most delicious recipes and tricks of Jewish-Odessa home cooking. As the culinary specialist repeated more than once in her own programs, Esfir Markovna made such mincemeat that the whole city came to try this treat. Lara's mother was also an excellent cook.

After graduating from high school in Chelyabinsk, Katsova went to work in Moscow. The future famous chef was in a hurry to earn money for her grandmother's operation. So Lara got into Russian show business. Lara accidentally met with. The singer took Katsova as a concert administrator. Then Lara "migrated" to a similar job to. Further worked at.

A turning point in Katsova's life occurred when her mother passed away after her grandmother's care. Lara spent more than a month recovering from such a blow. This break was enough for show business to “forget” about the Odessa woman.

After some time, Lara Katsova managed to get a job in her hometown. Lara Katsova became the executive director of the Odessa festival "Big Difference".

Once Lara Katsova was sorting through her mother's things and found her grandmother's recipe book in them. And then also scattered notes and tips with the secrets of cooking mom and grandmother. Katsova began to cook according to them and got so carried away that she gained fame as one of the best chefs in her native Odessa. The amateur cook was invited to Moscow, where, as a free chef, Katsova prepared homemade food for various restaurants and cafes.

For the second time, Moscow turned out to be more hospitable. An Odessa woman was taken as a concert director at the TV show ProjectorParisHilton, where Katsova solved the organizational issues of the TV show. But much more Lara Katsova was attracted to the kitchen, where the woman felt like a fish in water.

In 2014, when Katsova turned 47, popularity came to the woman. This spring, Lara Katsova became a participant in the Recipe for a Million culinary competition on the STS channel, where she competed with professional chefs with dignity. This is a project of a TV presenter known to viewers from the famous cooking sitcom.

And then the free chef received her own transfer. Lara was called to the Domashny TV channel and entrusted with hosting the Home Kitchen TV show.

Today, only eminent guests come to Katsova's show - show business stars, popular athletes, actors and politicians. A group with, and - who just wasn’t in Lara’s “Home Kitchen”.

Together with them, Lara Katsova prepares incredibly delicious homemade dishes according to the recipes of her beloved grandmother Esfir and her own. But these preparations would not be so attractive to viewers if the famous Odessa humor of the TV presenter did not go with them in a “duet”.

The chef explains the popularity of his own program by the fact that today people are already tired of Japanese, oriental and other exotic cuisines. And in the TV show of Lara Katsova there are only homemade, cozy recipes, the ingredients for which can be found in the nearest store. In addition, culinary dishes can be repeated in almost any kitchen and almost everything can be prepared by hand without using complex kitchen appliances.

As Lara Katsova stated in an interview, a self-respecting inhabitant of Odessa does not use a blender when preparing native dishes. The chef noted that, of course, a meat grinder is needed to prepare cutlets, but mincemeat, eggplant caviar and various salads are prepared only by hand.

The special homely atmosphere of the program is also supported by the main rule of "Home Cooking": guests cannot leave the kitchen until they have eaten everything cooked.

It is worth noting that Lara Katsova shares recipes not only in video format. Also, the chef's culinary secrets regularly appear in the Gastronom magazine.

He also shares his own culinary masterpieces by Katsov on his Instagram page. This glamorous platform also failed to influence the chef's corporate identity. A freelance culinary specialist is not afraid to post photos of simple "non-glamorous", but everyone's favorite dishes like sandwiches with sprats. Nevertheless, even such a dish that any housewife can cook, performed by Lara, will be distinguished by professional presentation, experiments with ingredients and other interesting little things.

Personal life

An open and humorous artist does not like to talk about things that do not concern her work. The personal life of Lara Katsova is rather closed from prying eyes. In one of the TV broadcasts, it slipped that the TV presenter was married and had a family. But that's where all the information ends.

Lara Katsova now

Today, Katsova is often invited to various popular TV shows, which is not surprising. After all, now Lara is a real TV star. The audience watched their favorite artist with pleasure in the humorous entertainment shows “Killer Evening”, “Laughter without Rules”.

Lara Katsova's gastronomic career is only progressing. In addition to the TV show that is not losing popularity, the culinary specialist is also involved in other projects. As the chef promised, Lara published a recipe book of her legendary grandmother, Esfira Markovna, whom Katsova mentioned more than once in her culinary program. The book was published by the AST publishing house and was named after the program that brought Lara popularity, “Home Cooking”.

In addition, Lara Katsova continued to cook outside the television screen, the woman became the brand chef of the Moscow restaurant of Odessa cuisine called Barkas.

Projects

• 2014 - Recipe for a Million
• 2014 - "Home cooking"

The host of the Domashny TV channel shared her rich culinary experience in her debut book Home Cooking. Family Recipes”, and we chose 5 simple and delicious dishes that Lara Katsova cooked together with the star guests in the program “Home Cooking”. Cook together!

The host of the Domashny TV channel shared her rich culinary experience in her debut book Home Cooking. Family Recipes”, and we chose 5 simple and delicious dishes that Lara Katsova cooked together with the star guests in the program “Home Cooking”. Cook together!

1. TURKEY LIVER PATE

Ingredients:
turkey liver (not frozen) - 500 g
milk - 2 cups
cream (20%) - 1 cup
onion (medium size) - 3 pcs.
butter - 1 tbsp. spoon with slide
vegetable oil - 3-4 tbsp. salt spoons,
black pepper - to taste

How to cook turkey liver pate:

1. Rinse the liver well, free it from the veins. Make sure there are no green spots or a green pouch. This is bile, the main enemy of any liver dish. If you see a green spot, just cut off this piece.
2. Put the washed and processed liver in a bowl and pour milk over it.
3. Peel the onion and cut into half rings.
4. Put the pan on medium heat, pour in vegetable oil. Saute the onion for 20 minutes until half cooked.
5. Rinse the liver with water in a colander and send to the onion along with the butter. Fry, stirring constantly for 20-25 minutes.
6. Reduce the heat, pour in the cream, add salt and pepper and simmer for 15-20 minutes.
7. Let cool to room temperature and send the liver-onion mass to a blender. Scroll a couple of times. Try for salt and pepper. If there are enough spices, put in a mold and refrigerate for at least 5 hours, and preferably overnight. The pate must be infused.

The real home cooking that fills us with warmth, joy, memories of childhood and happiness. Home kitchen.

The host of the Domashny TV channel shared her rich culinary experience in her debut book Home Cooking. Family Recipes”, and we chose 5 simple and delicious dishes that Lara Katsova cooked together with the star guests in the program “Home Cooking”. Cook together!

2. BABULIN OMELETTE ON TASTE

Ingredients:

Borodino bread - 1 loaf
egg - 4 pcs.
onion (medium size) - 1 pc.
vegetable oil - 3 tbsp. spoons
green onion - 2-3 feathers
salt, black pepper - to taste

How to cook baboon omelet on toast:

1. Put eggs in a saucepan, fill with water, throw a pinch of salt and set to boil.

2. Peel the onion and cut into small cubes.

3. In a pan, fry the onion in vegetable oil until golden brown. Don't forget to stir constantly. To be on the safe side, lightly salt the onion. It will give juice, and the likelihood that the onion will burn will decrease.

4. Drain the saucepan and immediately cover the eggs with cold water. Peel them after 15 minutes and transfer to a bowl.

5. Chop boiled eggs with a fork, add fried onions, salt and pepper to taste. Mix well.

6. On the board, cut Borodino bread into slices of medium thickness. Dry the toast in a dry frying pan or in a toaster.

7. Top the toast with the onion-egg mixture and garnish with green onions.

3. STEWED CHICKEN HEARTS IN SOUR CREAM AND SPOTTED PUREE

Ingredients:

• chicken hearts - 500 g
• milk - 1 glass
• potatoes (medium size) - 5 pcs.
• onion (medium size) - 2 pcs.
• carrots (medium size) - 2 pcs.
• vegetable oil - 6 tbsp. spoons
• bay leaf - 2 pcs.
• sour cream (15%) - 3 tbsp. spoons
• butter - 1/2 tbsp. spoons
• garlic - 2 cloves
• dill and parsley - a few sprigs
• salt, black pepper - to taste

How to cook stewed chicken hearts in sour cream and spotted puree:

1. Peel onions, carrots and potatoes. Place the potatoes in a saucepan and cover with cold water just enough to cover the clean tubers.

2. Cut the onion into small cubes. Cut one carrot into small strips, and the other into very small cubes.

3. Treat the hearts by cleaning them of excess veins and fat. Rinse the hearts well in a colander.

4. Heat the first pan over medium heat, pour in half the vegetable oil and fry the hearts for 15 minutes.

5. Add half of the onion and carrot strips to the hearts. Continue frying for 30 minutes. Don't forget to stir. If necessary, you can add a little water.

6. Heat a second skillet over medium heat. Pour in the rest of the vegetable oil, add butter, put the second part of the onion and carrot cubes. Fry the onion-carrot mixture, stirring constantly, until golden brown. It takes me 20-25 minutes.

7. Put the pot of potatoes on the fire, salt and cook until tender.

8. Add a couple of bay leaves, sour cream, salt and pepper to the hearts. Mix well. Reduce heat and simmer for 15-20 minutes.

9. Chop the dill, parsley and a couple of cloves of garlic.

10. 5 minutes before cooking, send the greens and garlic to the pan with hearts. Stir.

11. Drain the water from the pot of cooked potatoes. Slightly heat the milk in a saucepan. Make a puree. Stir the fried onions and carrots into the puree. Try for salt.

4. FIFTY-FIFTY CUTLETS WITH GRILLED VEGETABLES

Ingredients:

• chicken thigh or drumstick flesh - 500 g
• milk - 1 glass
• white bread - 1/4 loaf
• egg - 1 pc.
• eggplant - 1 pc.
• zucchini - 1 pc.
• tomato - 1 pc.
• cilantro - 1 bunch
• dill - 1/2 bunch
• parsley - 1/2 bunch
• green onions - 1/3 bunch
• vegetable oil
• salt, black pepper - to taste

How to cook Fifty-Fifty cutlets with grilled vegetables:

1. Rinse chicken meat, remove excess veins and cartilage. Cut into small pieces.

2. Finely chop the cilantro, parsley and dill along with the roots. Chop the green onion. Put everything in a bowl.

3. Soak the loaf in milk.

4. Pass the meat and loaf through a meat grinder directly into a bowl of greens. Add an egg. Salt, pepper to taste and beat the minced meat well.

5. Form round patties and fry in vegetable oil.

6. Cut the eggplant into large rings and salt a little. Let stand 10 minutes and rinse with cold water. Pat dry with paper towel.

7. Cut the zucchini, like the eggplant, and divide the tomato into two parts along.

8. Preheat the grill pan. Brush the surface with vegetable oil and fry the vegetables over medium heat. Salt and pepper to taste.

5. COD ON A PILLOW OF CARAMELIZED PUMPKIN AND APPLE

Ingredients:

• cod fillet - 4 pcs.
• green apple (medium size) - 2 pcs.
• lemon - 1 pc.
• pumpkin "Butternut" - 1/4 pc.
• flour - 2 tbsp. spoons
• butter - 2 tbsp. spoons
• olive or sunflower oil - 2 tbsp. spoons
• brown sugar - 1 tbsp. a spoon
• parsley - 1/3 bunch
• salt, black pepper - to taste

How to cook cod on a pillow of caramelized pumpkin and apple:

1. Pour flour into a plate, salt and pepper. Stir.

2. Bread cod fillet in flour and shake off excess.

3. Heat the pan, pour in sunflower or olive oil. Quickly fry the cod fillets until golden brown and transfer to a baking dish.

4. Bring to readiness in the oven at a temperature of 200 ° C for 10 minutes.

5. On the board, cut the pumpkin into cubes, peeling and seeds.

6. Peel the apple and core. Cut into slices of medium thickness.

7. In the second pan, melt half the butter, put the pumpkin and apple. Fry for 10 minutes. Then sprinkle with brown sugar and caramelize, stirring constantly, for another 10 minutes. Squeeze some lemon juice, stir and turn off the heat.

8. For the sauce, melt the butter in a saucepan, add finely chopped parsley leaves, salt and pepper a little. After 5 minutes, squeeze some lemon juice.

9. Put apple slices on a serving plate, pumpkin slices on top. Then cod fillet. Drizzle with sauce and serve immediately.