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2. Lunch
Code/Food
2-1
(1) Beetroot graded - 50 g, Cabbage julienned - 20 g, Carrot
graded - 15 g, Onion julienned - 10 g, Tomato paste - 15 g,
Borsch
Sugar - 5 g
(2) Beef stock or water with dry concentrate - 650 ml, Bay leaf -
1 pc
Russian vinegar 9 % - 5 ml if you like. Garlik, greenary and sour
cream for serving
Put all ingredients(1) into a big bowl, add hot stock and start
cooking. As soon as oven beeps, add bay leaf. Mix well and
continue cooking process.
2-2
(1) Cabbage julienned - 45 g, Carrot graded - 15 g, Onion julienned
- 10 g, Potato batons - 25 g, Tomato paste - 10 g, Beef stock
Schi
or water with dry concentrate - 400 ml
(2) Beef stock or water with dry concentrate - 100 ml, Bay leaf -
1 pc. Greenary for serving
Put all ingredients(1) into a big bowl, add boiling stock. Start
cooking. As soon as oven beeps, mix well, add stock, bay leaf(2).
And continue cooking process.
2-3
(1) Onion julienned - 45 g, Beef stock or water with dry concentrate
- 350 ml
Meat Solyanka
(2) Capers - 7 g, Salted cucumber graded - 50 g, Tomato paste
- 30 g, Black Olives - 16 g, Liquid of Black Olives - 20 ml, Bay
leaf - 1 pc, Meat assorted - 30 g, Beef stock or water with dry
concentrate - 350 ml
Put onion into a big bowl, add boiling stock(1). Start cooking. As
soon as oven beeps, add all next ingredients(2).
Mix well, add stock, bay leaf and continue cooking process.
2-4
Frozen vegetables - 150 g, Vegetable stock or water with dry
Vegetable
concentrate - 300 ml. Greenary for serving
Soup
Put all ingredients into a big bowl, add boiling stock. Start cooking.
MG23H3115NK_BW_DE68-04240C-00_EN.indd 19
Ingredients / Instructions
Code/Food
2-5
Vermicelli - 15 g, Chicken filet - 50 g, Carrot graded - 15 g, Onion
julienned - 10 g, Chicken stock or water with dry concentrate -
Chicken
440 ml. Greenary for serving
Noodle Soup
Put vermicelli into a big bowl, add boiling stock. Cut fillet into slices
and add with all other ingredients. Mix well and start cooking.
2-6
(1) White bread - 10 g, Milk - 15 ml
(2) Pork & beef minced meat -120 g, Salt - 2 g, Black pepper - 1 g
Cutlets
(3) Bread crumbs - 5 g
Drop milk to bread(1). Mix it well with minced meat. Add spices(2).
Form it in two balls, cover with bread crumbs(3). Put it on a plate
on the high rack. Start cooking.
2-7
Salmon steak with bone and skin - 200 to 250 g, Salt - 1 g, Lemon
- 15 g (squeeze juice), Oil - 5 g
Grilled Salmon
Steak
Salmon steak season, oil. Put it on a plate. Put the plate on the low
rack and start cooking.
2-8
(1) Pork neck - 150 g, Carrot graded - 20 g, Onion julienned - 20 g,
Chicken stock or water with dry concentrate - 100 ml
Pork Neck
(2) Mix for sauce: Wheat - 5 g, Dijon mustard - 20 g, Sour Cream -
with Mustard
30 g, Water - 50 ml
Sauce
Cut meat into batons, prepare vegetables.add chicken stock.(1)
Pour into a plate. Mix well and start cooking.
Prepare all ingredients for the mix for sauce(2). As soon as oven
beeps, Pour the mix into stock with meat, mix it and continue
cooking process.
2-9
Frozen Pelmeni - 15 pc (10 to 12 g one piece), Chicken stock or
water with dry concentrate - 400 ml, Whole black pepper - 3 to
Pelmeni
5 pc, Bay leaf - 1 pc.
Put all ingredients into a big bowl plate, add boiling stock.
Cover with a plastic bowl shaped lid. Start cooking.
2-10
Dry apricot - 25 g, Prune - 20 g, Dry apple - 15 g, Sugar - 10 g,
Dry Fruit
Lemon acid - 2 dash, Boiling water - 600 ml
Compote
Put all ingredients into a big bowl, add boiling water. Start cooking.
English - 19
Ingredients / Instructions
2014-01-07
5:18:45
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