Pork krucheniki with cheese, baked in yogurt. Pork krucheniki with cheese Pork krucheniki

All dishes of traditional Ukrainian cuisine are tasty, satisfying and healthy. It is worth highlighting the meat dishes - appetizing, aromatic and nutritious. A variety of meat tortillas with filling are especially popular. There are so many recipes for curlers! I want to tell you how to make a classic version of this delicious dish - pork krucheniki, with...

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Krucheniki is a Ukrainian dish, small meat rolls with filling. They are stuffed with whatever! Lard and pickled cucumbers, mushrooms, cabbage, bell peppers, apples, etc. The cooking technology is simple. First, the steak is pounded, then the filling is placed inside and twisted with thread (hence the name) to form a kind of roll. Then fry in a frying pan and simmer until tender in sauce or bake in the oven.

Real krucheniki are made exclusively from pork, although some recipes may use beef and even chicken. Sauces also vary; some housewives stew the rolls in broth, while others prefer to cook them in tomato juice, sour cream or cream.

Today I will tell you how to cook Ukrainian pork krucheniki in mushroom sauce. A recipe with a photo will help you understand the technique, and then you can endlessly experiment with fillings. The dish will turn out juicy, a little sweet due to the vegetable filling, with a pronounced aroma of fried meat and champignons, very tasty!

Ingredients

• pork 600 g
• garlic 1 tooth.
• large carrots 2 pcs.
• onions 1 pc.
• lard or vegetable oil 2-3 tbsp. l.
• salt and ground black pepper to taste

Ingredients for mushroom sauce

• champignons 200 g
• vegetable oil 1 tbsp. l.
• onions 1 pc.
• wheat flour 1 tbsp. l.
• meat broth or water 1 tbsp.
• bay leaf 1 pc.
• salt and pepper to taste

How to cook pork krucheniki

1. 
   For krucheniki, I take a good, thick piece of pork, like a steak, maybe with a thin layer of fat, which will make the dish juicier. I cut it across the grain into thin slices - 0.5 cm thick.
2. 
   Then I beat each piece (you can cover it with cling film). The meat should be very thin, almost transparent, but remain intact. I sprinkle salt, ground black pepper and garlic on all sides, passed through a press. Kruchenyky, like many Ukrainian dishes, love garlic. But in this particular recipe you don’t need to use too much of it; 1 large clove is enough for all the meat.
3. 
   While the pork chops marinate, I prepare the filling. I peel and chop the carrots on a coarse grater, and cut the onion into small cubes. In a small amount of lard (or vegetable oil), first fry the onion until soft, then add carrots to it and simmer them until tender. Salt to taste. The filling should be juicy. There is no need to try to squeeze the carrots until they turn brown; as soon as they become soft and stop crunching, I immediately remove them from the heat.
4. 
   For each piece of meat I place about 1 tablespoon of filling.
5. 
   Then I wrap the rolls, moving in the direction from the filling to the free edge of the meat. I fix it with thread (white culinary or sewing thread is suitable). Some housewives prefer to fasten the twists with wooden toothpicks, but this is not always convenient, the meat is not fried so evenly, and the toothpicks themselves burn quickly, even if they are soaked in water. Therefore, I recommend using my grandmother’s old method - knitting with a thread, not very tightly, but tightly, so that the filling is securely held inside. No need to tie, just wrap a few turns and you're done. And try to keep the ends somewhere on the side, then it will be easier for you to find and remove the threads when the time comes.
6. 
   I heat 1-2 tablespoons of lard (or vegetable oil) in a frying pan and fry the rolls in it - about 2 minutes on each side, at maximum heat, without a lid. They should be golden brown on the outside, but still raw on the inside. Don't dry out the meat!
7. 
   I prepare the mushroom sauce separately. To do this, I fry medium-sized onions, chopped into cubes, in the fat that remains after the meat. As soon as it becomes soft, add champignons, cut into slices. I fry the mushrooms until golden brown, adding salt and pepper to taste at the very end. Add flour and mix vigorously so that there are no lumps. Then I pour in the broth (if you have water, add some salt), add a bay leaf and simmer for another 1-2 minutes. The result is a very rich, thick mushroom sauce.
8. 
   I remove the threads from the twisters - just find the free edge and pull it. I place the semi-finished product in a baking dish. I pour the sauce over it. I send the krucheniki in mushroom sauce to the oven, preheated to 180 degrees.
9. 
   I bake for 20-25 minutes.

The result is very juicy pork, very aromatic, with a golden crust, inside there is a filling that is soaked in meat juices, and all this is in mushroom gravy. You can serve with any side dish; buckwheat or mashed potatoes, fresh or baked vegetables, and sauerkraut are suitable. Enjoy your meal!

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Kruchenyky is a hot appetizer of traditional Ukrainian cuisine. It consists of small rolls of meat or fish with various fillings. They are also called meat fingers.

In old times this dish was prepared mainly from pork and served on major holidays. In the modern interpretation, krucheniki can be prepared from any type of meat (pork, chicken, beef, turkey, fish).

Read also:

How to cook krucheniki?

The filling can also be very varied (cheese, vegetables, mushrooms, dried fruits, lard, pickled cucumbers), it all depends on the imagination of the cook.

We suggest you consider most common options prepare this wonderful Ukrainian dish and choose the one that suits your taste.

Pork krucheniki

Required ingredients:

750 g pork (loin or neck);
225 g hard cheese;
2 small onions;
1 medium carrot;
1 egg;
100 ml homemade sour cream;

breadcrumbs;

vegetable oil.

Slice the pork small plates and beat it off. Add spices to taste (salt, pepper) and leave to marinate. While the meat is marinating, you need to prepare the filling.

Fry one finely chopped onion until golden brown. Chop the parsley and dill, add the fried onion and grated cheese, mix well.

Place the filling on the beaten meat and roll up like a roll.

To prevent the kruchenik from losing its shape during cooking, wrap it with thread or fasten the edges with a toothpick. Dip each roll in the egg, then in breadcrumbs and fry until golden brown.

Next, you need to fry the grated carrots and diced onions until half cooked. Add sour cream, salt, pepper and mix thoroughly. Place the fried meat fingers in a frying pan with the sauce, cover with a lid and simmer over medium heat within 30-35 minutes.

Krucheniki with mushrooms

Required ingredients:

750 g pork (loin or neck);
300 g of wild mushrooms (you can take champignons);
100 ml natural yogurt;
2 small onions;
ground allspice, salt;
75 ml water;
vegetable oil.

Cut the pork meat, beat it, add salt and pepper and leave to marinate. Meanwhile the filling is being prepared. To do this, fry the onion, cut into small cubes, until transparent, add finely chopped mushrooms, salt, pepper to the onion and fry until tender.

Place the cooled filling on the pieces of meat and form torsion pieces. Secure them with a thread or toothpick and fry until golden brown. Dilute yogurt with water, add salt and pepper. Pour the resulting sauce over the meat rolls, cover and simmer for 40 minutes over low heat.

Chicken torso

Required ingredients:

750 g chicken fillet;
225 g hard cheese;
150 g lard;
70 g butter;

fresh parsley, dill;
salt, ground allspice;
refined vegetable oil.

Chicken fillet lightly chop the slices into small slices, add salt and pepper and set aside for now. Mix softened butter with sour cream and finely chopped herbs. Add grated cheese and chopped lard, mix well.

Place the finished filling on the fillet pieces, wrap and secure the rolls with toothpicks. Place the formed tortillas into a mold greased with vegetable oil, cover it with foil, sealing the edges, and place in the oven for 30 minutes at 180°.

Krucheniki with prunes

Required ingredients:

700 g chicken fillet;
100 g prunes (smoked);
100 g walnut kernels;
100 ml homemade sour cream or natural yoghurt;
75 ml cream;
80 ml soy sauce;
2 small onions;
ground allspice, salt;
30 g butter.

Cut the fillet, beat, salt and pepper. Mix soy sauce with sour cream (or yogurt) until smooth, pour the resulting marinade over the fillet and chopped onion. Leave for 15 minutes. At this time it is necessary prepare the filling. Dry the washed prunes, chop and mix with chopped walnut kernels.

Place the resulting mass onto fillet pieces and form into rolls.

Secure them with thread or a toothpick. Place the meat rolls in a baking dish greased with butter, pour the soy sauce marinade, put onion rings on top, brush with cream and bake for 30 minutes at 180°.

Delicious and juicy pork rolls with cheese, which in Ukraine are called krucheniki - a real festive dish! They are prepared in one go, just like they are eaten, so prepare several servings at once. Krucheniki are an excellent replacement for regular chops and a wonderful variation on the cordon bleu cutlet theme. In Ukraine, such a dish is always prepared for any celebration, from birthdays to weddings and christenings.

For rolls, purchase excellent pork pulp with light layers of fat, which will add juiciness to the rolls.

Ingredients

• 0.5-0.7 kg pork pulp
• 150 g hard cheese
• 50 ml vegetable oil
• salt and pepper to taste
• greens to taste

Preparation

1. Rinse the pork pulp in water and dry lightly with a paper towel. Cut it into thin slices and beat each of them with a culinary hammer on both one side and the other. Cut the cheese into long strips the size of the chopped slices of meat. Place a block of cheese on a slice of pulp.

2. Roll it into a roll and wrap it with thread, preferably black or white, so that the paint does not fade from it during frying.

3. Stuff all the slices of pulp in the same way and roll them into rolls, wrapping them with thread or kitchen twine.

4. Pour vegetable oil into a frying pan or saucepan and fry the krucheniki in it until golden brown on both sides for 8-15 minutes.

5. While they are fried, grate the hard cheese on a fine grater.

6. Chop the washed greens: dill, parsley, green onions, etc. and mix it with the cheese.

7. Remove the threads from each twist, put them back in the mold and sprinkle them with cheese so that they are completely under the cheese layer. Place the pan in the oven and bake for about 15-25 minutes until the cheese crust is golden brown.

8. Serve the dish hot to the table, equipping it with any side dish to your liking.

Note to the hostess

1. To prevent the cheese shavings from spreading too much, melting, and burning, cover the roasting pan with baking paper or foil before putting it in the oven, but so that there are gaps.

2. Ukrainian rural cuisine has this peculiarity: if a dish needs to be protected from excessive heat, a cabbage leaf is placed on top of the frying pan instead of a lid and served with it. This original approach to cooking and serving can be adopted for cheese rolls.

3. The thicker and softer the thread that is intended for wrapping meat tubes, the better. Using a thin thread can accidentally cut the pork flesh, because after beating, its fibers become thinner.

4. What if you change the last stage of the culinary process? For example, wrap each kruchenik in unleavened yeast-free or puff pastry and bake like a sausage. This creative experiment will be appreciated by both household members and guests, because it will turn out non-trivial, very tasty, and also filling without any side dish.

5. Pork and cheese are in harmony with all fresh salads based on cucumbers, cabbage, tomatoes, but without fatty dressings. This dish goes well with squash and eggplant caviar, boiled grated beets with garlic, horseradish, and any types of tomato sauces.