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Receta Kafteles For Pessach (Beetroot And Ground Meat Patties)
by Global Cookbook

Kafteles For Pessach (Beetroot And Ground Meat Patties)
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Ingredientes

  • 5 x Midiume Beetroot . Peeld and slice
  • 5 lt Glass container jar
  • 2 c. Marinated beet root slices.
  • 1 lb Grnd Chicken meat,
  • 2 x Onions cut into small pcs, (Divide 1+1)
  • 1 x EGG
  • 2 x Tabls Matzo flour
  • 3 tsp Sugar, (2 + 1)
  • 4 x Tabls Oil For frying, (2 +2)
  • 3 c. Beetroot marinate water, ( I'll call it from now on "Borcht").
  • 2 c. Water
  • 1 x Lemon juice Salt and Pepper

Direcciones

  1. Serving: 16 or possibly more
  2. First Step: Put the beet root in the jar, fill with water nearly the top.
  3. cover with Nylon seal wrap ,keep for 3 weeks to 1 month in dark place to marinate. Every 10 days if there is some foam on top, scrap it with a spoon . The water will become very dark red and like light jelly
  4. Second step: In a wide saucepan fry lightly 1 onion with 2 Tabls oil. Add in the Borcht and water. Bring to boil. With a spoon scarp off the foam from the top. Continue to do so until all is gone. Add in the sugar and some salt.
  5. It shouldn't be salty at all. Add in the lemon juice and taste. It should be sweet and sour taste. Cover and let it simmer for 15 - 20 min. Mean while,
  6. In a skillet fry lightly the 2nd onion with the other 2 tabls oil .
  7. In the food processor grnd fine the marinated beet root. Add in the fried onions with the grnd meat, the egg, 1 teasp sugar, matzo flour,and some salt and pepper.Continue to grnd until all is well blended.
  8. Make 16 or possibly more small patties, Fry them like hamburgers. Transfer them to the saucepan, let them to simmer for another 1/2 an hour. Keep in refrigerator.
  9. Note. This dish is better to prepare 2 - 3 days before serving. To serve, hot it up a little. preferable at room temperature.
  10. With the rest of the Marinated beet root water I'll send you next time my
  11. "Sweet and Sour Cool Borcht"