❤ Pork skoblyanka recipe with photos step by step

Step-by-step cooking recipe

A hot pork dish goes well with sauerkraut and pickles.
Believe me, absolutely everyone will like this simple and satisfying dish. Reading with Mamsy: 24 hours in the life of a woman! Part 1 Two hours after his arrival, he was already playing tennis with the daughters of a plump, complacent manufacturer from Lyon - twelve-year-old Annette and thirteen-year-old Blanche, and their mother, fragile, graceful. What can destroy the love of the zodiac signs? Each zodiac sign has its own “I will not stop loving you until the Girl who is raising a child with a rare developmental defect! We believe that it is important and useful to share a variety of life experiences so that those who write can find support, and those who read can understand that they are not alone.

Getting your child used to vegetables in their diet What should you do if your baby flatly refuses vegetables? How to teach him to eat healthy food? In this article we will give effective advice to parents to solve the problem. Bruised tailbone: signs and treatment Despite the absence of vital structures, after an injury the tailbone can cause significant discomfort. Let’s take a closer look at what treatment effectively helps with a bruised tailbone. Mamsi, thank you so much for such beautiful dresses!

Today I received a brand new dress. My God, how I liked it. Everything I ordered on the site was just super! Things are great.

Preparation

It is advisable to use several types of meat for scraper: beef, pork, chicken, turkey, game. To make it easier to cut, it should be well frozen.

I used beef and pork in a 1:1 ratio, cut the meat very thin, literally scraped it with a knife so that the slices were 1-2 mm thick. Thanks to this cutting, all types of meat will be cooked well and quickly.

An obligatory component of the skoblyanka is mushrooms fried with onions. If you use wild mushrooms, you must first boil them. Everything is simple with champignons, you just need to chop them - the cutting is arbitrary, I like it when the taste of mushrooms is distinct, so I chopped them coarsely with a knife. Peeled a couple of onions and cut them into half rings. Heat some vegetable oil in a frying pan and sauté the onion over medium heat.

As soon as the onion became soft and transparent, I added chopped champignons to the pan and fried everything together until a crispy crust appeared. At the end, I added sour cream and mustard to the mushrooms and salt to taste. Stirred and let the sour cream warm up over low heat.

Fish skoblyanka recipe with photo

Access to this page has been denied because we believe you are using automation tools to view the website.

This may happen as a result of:

Javascript is disabled or blocked by an extension (such as ad blockers)
Your browser does not support cookies

Make sure Javascript and cookies are enabled in your browser and you are not blocking them from loading.

Link ID: #f2f866b0-2041-11ea-8dd5-1101e931c1b0

On the birthday of Father Frost, we prepare a meat and fish dish that is served to the birthday boy and the Snow Maiden in Veliky Ustyug. How did it end up there and what is a “skoblyanka”? – the author of the “Our Kitchen” column, Daria Otavina, will tell you.

Yes, yes, today the Russian Grandfather Frost was born, who almost 20 years ago moved from the vast North to the specific Russian city of Veliky Ustyug. The history of its appearance and movements around the country is very interesting.

Father Frost became an integral figure of the New Year holidays only in the 30s of the last century, when the Soviet government again allowed people to put up Christmas trees. His first homeland in Russia was Arkhangelsk. The first official “home” was the Chunozero estate in the Lapland Nature Reserve on the Kola Peninsula. And at the end of the century, the former mayor of Moscow launched the state tourism project “Veliky Ustyug - the birthplace of Father Frost,” where he was settled. The birthday was set almost according to the “finger in the sky” principle - around the 18th in Ustyug, according to statistics, the first severe frosts hit. That's what they decided on.

“Morozko”, “Studenets”, “Treskunets” - this is what the Eastern Slavs called the prototype of Father Frost. It was believed that a snowy and frosty winter was a guarantee of a good harvest. There was a whole ritual of “clicking frost”: they invited him to treat him with ritual food - pancakes and kutya, putting the food out on the porch.

Today, Santa Claus is fed completely differently and in the Veliky Ustyug style: beef tripe, smoked sterlet, fish soup, dumplings and skoblyankas with meat and fish. This forgotten but very simple dish of Russian cuisine is prepared with potatoes, mushrooms, cream or sour cream. And the name itself comes, of course, from the verb “to scrape.” In winter, meat and fish carcasses were frozen, and the meat had to be scraped off with a sharp ax or knife. So, to some extent, skoblyanka is the progenitor of beef stroganoff and a distant relative of stroganina.

Photo: alisafarov / Shutterstock.com

Skoblyanka team

Skoblyanka has always been made from different types of meat (just like solyanka), so I recommend not limiting yourself to one type if you want to get an authentic result. Also, do not forget that pieces of meat must first be frozen in order to subsequently be cut into thin strips, which only then will be fried.

Ingredients

200 g beef, 200 g pork, 200 g chicken, 200 g wild mushrooms, 2 onions, 1 kg potatoes, 150 g 20% sour cream, 3 tbsp. l. vegetable oil, salt, pepper, 2 large frying pans.

Freeze the meat slightly. Using a sharp knife, cut into the thinnest slices (1-2 mm), almost like planed meat.

Skoblyanka recipe

October 23, 2019

Old Russian recipe for Skoblyanka from the chef

Skoblyanka according to an old Russian recipe, from our Chef Vasin Denis.

Skoblyanka

Skoblyanka is an ancient dish of Russian cuisine. The basis of the dish is thinly sliced meat into small pieces; according to custom, the meat is frozen and cut into thin shavings, hence the name of the dish.

Recipe author: Denis Vasin
Prepare for 1 serving
Category: Hot main courses
Geography: Russian cuisine
Tags: Meat skoblyanka, Meat dishes
Meat cooking time: 20 minutes
Cooking time: 50 minutes

Ingredients

Beef 60 g
Pork neck 60 g
Chicken fillet 60 g
Butter 50 g
Vegetable oil 50 g
Champignons 40 g
Onion 20 g
Pickled cucumber 20 g
Cream 15% 100 ml
Mustard 30 g
Sour cream 1 tbsp. spoon
Potatoes 100 g

Cooking method

Cut the beef, chicken fillet, pork neck into strips and fry until golden brown in vegetable oil with added butter.
Next, add champignons, onions, pickled cucumber and fry over low heat until cooked.
Then pour in cream, add mustard, sour cream and evaporate until thickened.
Serve baked potatoes as a side dish, cut them into rings and place the potato on it. Decorate with dry mushrooms and herbs. Bon appetit!

The nutritional value:

Calories: 456 kcal.

There is also a new recipe for buckwheat and mushroom salad from our chef.

Meat skoblyanka

It’s so nice to be inspired by the ancient national traditions of Russian cuisine. So we found the corresponding recipe - meat scraper. The name alone is already fascinating. It would seem that it was made from simple, familiar ingredients, but the result was such a bright, tasty and satisfying dish - a real Russian dish. I just want to put this dish on the table, like in ancient times - in a large frying pan for the whole large family.

Skoblyanka is the name given to a casserole made from boiled meat, cut into large pieces, with the addition of vegetables, mainly mushrooms and potatoes. For the first time they began to prepare it from a young rooster

I suggest you try the chicken version.

The dish is designed for 3-4 servings, cooking time is 40 minutes

How to prepare meat scraper in the oven. Recipe with photo

We will need the following ingredients:

domestic chicken about 2 kg
onion 3 pcs
tomatoes 2-3 pcs
forest mushrooms (I have champignons) 8 pcs.
jacket potatoes 6 pcs
butter 70 g
cream 30% fat 200 g
hard cheese 200 g
salt, pepper to taste

It is very convenient to prepare both chicken and vegetables in advance. Then all we have to do is quickly fry everything and then cook it in the oven in 15 minutes. So, take the chicken, boiled in advance, cut into large pieces. We also chop the mushrooms and then fry them in half the butter.

Then fry the onion, cut into thin half rings, in the same oil. Add pieces of boiled chicken to the onions and mushrooms and fry everything together for 2-3 minutes. Next, pour in the cream and simmer for another 5 minutes. If necessary, you can add a little broth.

After this, the potatoes, boiled in their skins, without peeling, are cut into large pieces. But it was still more convenient for us to cook peeled potatoes. And for authenticity, of course, you can try cooking it with the peel. Fry it in butter.

Place the potatoes on the bottom of the baking dish. Pour the sauce with chicken and mushrooms on top. Add large pieces of tomatoes. Next, sprinkle with grated cheese and place in the oven, preheated to 180*C.

Bake for 15 minutes, sprinkle with herbs. We serve the finished scraper to the table and begin the meal.

Skoblyanka with beef and chicken

Preparation time: 1 hour

Cooking time: 1 hour

Number of servings: 6 pcs.

Ingredients

Cooking skoblyanka with beef and chicken

Sometimes the names of some recipes surprise me. This recipe was no exception. I had never cooked anything like this before and couldn’t even imagine how you could combine beef and chicken in one dish, because they have different cooking times. Can. Now I know for sure.

Now about the name. The name is quite strange. According to some sources, this dish belongs to Russian cuisine. His homeland is the Urals. The name comes from the word “scraping meat.” Indeed, to prepare the dish, frozen meat or seafood of several types is used in one dish. At the same time, the meat is not cut, but literally scraped, turning it into the thinnest plates.

How to cook “Skoblyanka with beef and chicken” step by step with photos at home

To prepare skoblyanka, we need boneless beef tenderloin, chicken fillet, onions, champignons, cream (can be replaced with 1 glass of milk with the addition of 3-4 tablespoons of sour cream), vegetable oil for frying, salt, pepper, potatoes.

Peel the potatoes and cut into thin slices. It is highly advisable to use a cutting knife. Then the dish turns out to be very interesting in appearance. Cover the potatoes with water and set aside. Cut the onions into half rings and the champignons into slices.

Wash beef and chicken meat. Cut off all the films. Wrap each piece in a bag and place in the freezer for 1 hour. The meat will freeze. Using a sharp knife, cut it into slices. The meat is cut very thin, literally like chips.

Pour vegetable oil into the frying pan. Warming up. Place the meat and fry quickly over high heat on all sides. When the meat is browned on one side, add salt and pepper and stir.

Add onions to the fried meat. Then add champignons. Fry everything together until done.

Remove potatoes from water. Remove excess moisture with a paper towel. Take another frying pan (deeper) and simply fry the potatoes in vegetable oil on both sides until cooked, cover with a lid.

Fried meat with onions and mushrooms will look like this.

Add meat and mushrooms to the fried potatoes.

Pour in the cream. Stir. Add salt and pepper if necessary.

Cook for 5 minutes. Turn it off. The dish is ready. Let's bring it to the table. You can serve the dish separately with tomato sauce or sour cream.

Meat skoblyanka: recipe

In the culinary world, various national dishes have recently become increasingly popular. In an effort to keep up with the times, many housewives even prepare dishes of various nations at home, forgetting that Russian cuisine is no less diverse and sometimes unexpected with its culinary masterpieces. Many traditional recipes of Russian cuisine have unjustifiably become history and dishes prepared according to ancient recipes have ceased to appear on tables. Today we propose to correct the current situation and surprise your family with a skoblyanka prepared according to a truly Russian recipe.

This dish, which is rarely found on our tables, is actually very tasty and filling, perfect for family dinners and friendly feasts. And the cooking process is not particularly difficult and even a novice housewife can do it. The dish consists of absolutely simple accessible ingredients: potatoes, meat and mushrooms. And the result will delight you with good, tasty food that can be offered even to school-age children (due to the mushrooms it contains, the dish is not recommended for children under three years old).

The history of the meat dish

Skoblyanka got its name from the description of the cooking process. The meat for the dish is first frozen, and then thin pieces are cut from a large piece with a wide, sharp knife, as if scraped off. This is where the name of the scraper comes from.

Grocery basket

To prepare skoblyanka, in addition to the main ingredients, you will need a small set of spices and seasonings, as well as onions and sour cream.

Ingredients needed (for 2 servings):

200 grams of meat;
150 grams of mushrooms;
3-4 pieces of large potatoes;
1 onion;
2-3 full tablespoons of sour cream (not too high a fat content);
a few tablespoons of vegetable oil;
mustard, black pepper, salt, dill - added depending on taste;
cranberries, lingonberries or red currants to decorate and enhance the taste (such an additive gives the finished dish a characteristic sourness).

Features of preparing scraper: step-by-step description with photos

A dish of Russian cuisine can be divided into 3 main components: vegetable, meat and mushroom parts. Each part is initially prepared separately, so to speed up the process, you should stock up on two deep frying pans in which the ingredients will be cooked simultaneously.

Meat base

Take a piece of well-frozen beef and, using a wide knife, cut it into thin, petal-like slices.

Advice! You can take pork or a meat mixture (pork + beef; pork + poultry). It’s great if there are layers of fat in the meat - the taste of the dish will only benefit from this.

Place the sliced meat in a bowl and sprinkle coarse salt and ground pepper on top. Leave the meat to marinate for a while.
In a heated frying pan, fry the meat pieces until golden brown. Since the meat is cut into thin slices, it won’t take too long to cook them through.
Place the finished meat on a plate, and leave the fried fat in the frying pan. You will need it later for frying potatoes.

Preparing the mushroom base

Wild mushrooms are best suited for this dish - they will give the scraper a characteristic aroma and taste. But wild mushrooms can always be replaced with fresh or frozen champignons - they are cut into slices and immediately used in cooking. But wild mushrooms should first be boiled in salted water until tender.

Peel and cut the onion into small cubes. To prevent the onion from eating your eyes out while chopping, wet the knife in cold water.
Heat sunflower oil in a frying pan and add chopped onion. Stirring constantly, fry it until translucent, and then add the chopped mushrooms. Fry the food until a golden crust appears on the mushrooms, and then add sour cream and mustard.
Mix all ingredients and simmer for several minutes over low heat.

3. Potato component of the scraper

Wash and peel the potato tubers, cut them into cubes.
In the pan where the meat was fried, place the chopped potatoes and fry until cooked.

Combining ingredients

Add fried meat and mushrooms with onions and sour cream to the prepared potatoes in a frying pan. Mix everything carefully, being careful not to break the potato chunks.
Add salt and spices to taste and, cover with a lid, leave to simmer for a few minutes.

Before serving, sprinkle the scallop with finely chopped green dill and add a few sour cranberries (lingonberries). Place the hot dish into portioned plates and call to the table!

A hot pork dish goes well with sauerkraut and pickles. Believe me, absolutely everyone will like this simple and satisfying dish. And the scraper recipe will become your calling card!