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Sarmale with urda in leaves of darlings

Sarmale with urda in leaves of darlings

Boil the washed rice in a little salted water for 10-12 minutes, then drain it and let it cool.

Finely chop the onion and put the peeled carrot on a small grater.

Heat the onion in the hot oil, then, when it starts to soften, add the carrot. Leave it for a few minutes, stirring occasionally, then turn off the heat and let it cool. Mix the urda with the rice, the hardened onion with the carrot, the salt, the pepper, the thyme.

We choose larger leaves, which we wash and cut the thick part of the stem.

We put on the fire a pan with water and a little salt and when it heats up, without boiling, we put 1-2 sheets of honey in a row, which we will take out immediately and let them cool. On each sheet of chilled cherries we place a teaspoon full of the composition and roll it like normal wire. We insert the ends inside. Place the stuffed cabbage in a bowl, put the bay leaf, tomato paste, salt, pepper, a little thyme and cover them with water. Simmer for 15-20 minutes. If the tomato paste is not sour, we can add instead of water, boiled borscht separately.


Sarmale with urda and sour cream

A delicious recipe for sarmale with urda and sour cream from: urda, rice, beef leaves, green onions, dill, parsley, margarine, flour, lemon, egg, sour cream, thyme and salt.

You may also be interested in:

  • Vegetarian sarmale with tomatoes, couscous and coriander
  • Traditional sarmale with thyme and dill
  • Sarmale in beef leaves with greens and borscht
  • How to prepare Sarmale in pumpkin (VIDEO)
  • How to prepare Fasting Sarmale with rice and mushrooms (VIDEO)

Ingredient:

  • 800g urda
  • 75 g of rice
  • 40-50 vine leaves
  • green onions
  • dill
  • parsley
  • 100 g margarine
  • two tablespoons of flour
  • a lemon
  • an egg
  • 5-6 tablespoons cream
  • a teaspoon of thyme
  • a teaspoon of salt

Method of preparation:

The vine leaves are scalded in salted water. The urda is finely chopped, mixed with the finely chopped onion and greens. Boil the rice, mix it with the egg, salt, urda and onion, sautéed beforehand.

From this composition are made sauerkraut. Place vine leaves on the bottom of a saucepan, then the cabbage rolls, placing pieces of margarine and dill leaves between the rows.

Pour hot water and put on fire. Towards the end, add a browned flour sauce. Serve with thyme and cream.


Sarmale with urda and greens

Sarmale with urda and greens from: urda, rice, onion, dill, stevia, butter, flour, milk, sour cream, borscht, salt, pepper.

Ingredient:

  • 1 kg fresh urda
  • a few tablespoons of rice
  • 3 bunches of green onions
  • 3 green dill ties
  • 1 kg of stevia leaves
  • 150 g butter
  • 1-2 tablespoons flour
  • 200 ml of sweet milk
  • 200 ml cream
  • 1/2 l bag
  • 1 cup tomato juice
  • salt
  • pepper

Method of preparation:

Wash and scald the stevia leaves, then drain. Urda is passed through a mincer, mixed with some chopped green onions and finely chopped dill.

Bring the rice to a boil and mix with the urda, salt and pepper to taste.

Separately, fry in a little butter the rest of the finely chopped green onions and add to the urda. With this composition, small sarmales are formed using stevia leaves and placed in a saucepan lined with stevia leaves.

Pour over them the boiled and cooled borscht and the tomato juice and bring to the boil.

From butter, flour and milk a white sauce is prepared, which is poured over the sauerkraut, when the borscht has dropped. Let it boil for a few minutes with the white sauce, then turn off the heat.


Sarmale with urda and dill

Sarmale with urda and dill from: urda, onion, olive oil, rice, raisins, green dill, diet yogurt, beef leaves, borscht, white wine.

Ingredient:

  • 500 g urda
  • 1 finely chopped onion
  • 1 tablespoon olive oil
  • 100 g of rice
  • 20 g raisins
  • 2 bunches of green dill
  • 1/2 cup diet yogurt
  • boiled beef (unpreserved)
  • 500 ml bag
  • 500 ml of sweet white wine

Method of preparation:

Lightly fry the onion with a little oil, then mix well with the urda. Separately, boil the rice, which is added with half the chopped dill and a few raisins. Homogenize the composition. The vine leaves are scalded, then the sarmales are formed by hand and placed in the pan.

Fill the pan for three quarters with borscht and simmer for 30 minutes over medium heat. Then boil it once more in sweet white wine, then leave it for another 10-15 minutes in the preheated oven to brown lightly. At the end, sprinkle the remaining chopped green dill on top of them.


Sarmale with urda in leaves of darlings - Recipes

Posted by Violet Postolache on April 13, 2010 in green onion dill sarmale stevia urda | Comments: 15



I ate some such sarmalute about 12 years ago with someone and since then I have been thinking about them. I got the recipe for a while and look, it's her turn. An extraordinary recipe, very good for children, my little girl liked it terribly!


ingredients

1 kg urda
1 kg stevia leaves (larger)
1 cup rice
2 eggs
2 green onion bindings
1 dill connection
1 l bag
200 ml of milk
2-3 tablespoons flour
50 gr butter
2-3 tablespoons tomato juice




Method of preparation


The stevia leaves are scalded. Be very careful, they must be left in scalded water very little, because otherwise they will break when packed.


Put a spoonful of the filling in the middle of the leaf and roll it like the usual stuffed cabbage.

Place stevia leaves on the bottom of a pot and place the sauerkraut on top. Add the tomato juice and borscht. Fill with water, place a plate over them (not to rise when boiled) and simmer for about 30 minutes. Don't leave them too long because you risk breaking them.

When they are almost cooked, make the sauce separately as follows: Heat 25 grams of butter in a bowl, add the flour and mix vigorously, then add the milk little by little, stirring constantly so as not to make lumps. Pour the sauce thus obtained over the sarmalute and bring to a boil.


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Sarmalute with urda in stevia leaves Ingredients: 1.5 kg. fresh urda 2 bundles green onion 2 kg. stevia leaves 50 g flour 200 g tomato juice 2 eggs, 200 g rice, 3 dill bindings, 150 g butter, 200 ml milk, 400 g sour cream, 500 ml borscht Preparation: Roast [& hellip]


Sarmale with urda in leaves of darlings - Recipes

Preparation time: 50 min.

Ingredient: 1.5 kg fresh urda, 2 bunches of green onions, 2 kg. stevia leaves, 50 g flour, 200 g tomato juice, 2 eggs, 200 g rice, 3 dill bindings, 150 g butter, 200 ml milk, 400 g sour cream, 500 ml borscht.
Home delivery! Great to buy the ingredients for this recipe!

Method of preparation: Scald the stevia leaves and drain well. Urda mix with 1 bunch of green onions and dill, finely chopped. Boil the rice and then mix with the urda, eggs and salt. Separately fry in butter the other bunch of chopped onion, which is then mixed with the above composition. Make small cabbage rolls that are put in a pan lined with leaves, add the borscht, tomato juice and let it boil. From milk, butter and flour, prepare a white sauce that is poured over the sarmale, when they have dropped and let it boil.
Serve with polenta and sour cream.



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Sarmalute with urda

Ingredient:

  • 650 g urda
  • 75 g of rice
  • 25-30 sheets of beef
  • 6 green onions
  • 2 dill ties
  • 50-100 g butter
  • 1/2 tablespoon flour
  • 1 lemon
  • 1 or
  • 5 tablespoons sour cream
  • salt
  • pepper

Method of preparation:

downcast vine leaves and we take them out of the water immediately. rub cheese with a spoon and mix it with green onions, young, finely chopped, and with dill washed and chopped.

Boil in a saucepan rice. We let it cool. We mix it with cheese, with egg And with salt fine. Fry lightly green onions until it begins to turn yellow. Mix everything well.

We take a suitable saucepan and lay it on the bottom vine leaves scalded. We make stuffed cabbage as small as nuts. We put them in rows, rows, putting the pieces of butter fresh, unmelted, and whole threads of dill. We put a few rows of vine leaves scalded and pour enough hot water to cover cabbage of a finger. Let it boil. When the food drops a little, we add lemon juice to taste. Let it cool well and when they are almost ready, we make a rântaş fried, which we extinguish with the juice from the sauerkraut. raise vine leaves from the food, we pour the rancher letting it boil a little. fit the salt. Let's get out cabbage in a hot plate.


Sarmale with urda in stevia leaves (for cardiac diet)

Sarmale with urda in stevia leaves - why include in the diet those who suffer from cardiovascular diseases?

Let's take, in turn, some of the ingredients and find out what their virtues are.

Stevia has a role in lowering blood sugar and cholesterol. This is one reason why, consumed even in the raw state (with just a few drops of olive oil and lemon juice or balsamic vinegar) it can ensure a "cleansing" of the blood vessels and prevent the formation of "plaques", of the layers of fat on the walls of blood vessels. Thus, even if not directly, it prevents all kinds of dysfunctions that occur at the circulatory level and can even cause a blockage of blood circulation. The presence of stevia in the diet of the cardiovascular patient reduces the risk of stroke.

Urda also has adjuvant properties, which help in good health. It is often recommended in diets or in the diets of liver patients. Regular consumption of urda is also beneficial due to the fact that, of all cheeses and dairy products, it has the lowest casein content, but instead the proteins in urda contain amino acids that help form muscle fiber. By preventing obesity, it eliminates one of the risk factors in cardiovascular disease. Also, having no salt intake, it is indicated in the treatment of people with hypertension.

It makes no sense to mention now the properties of other ingredients in this recipe, such as dill, basil, lemon and borscht, recognized especially for their vitamin intake, but also for other therapeutic virtues.

Sarmale with urda in stevia leaves (for cardiac)

Ingredients: ½ kg of stews, 300 g of urda, a cup of rice, two or three onions, two or three tablespoons of oil, dill, basil, a yolk, lemon, a little borscht.

Preparation: Collect / choose healthy stevia leaves (not to be stained, with holes or stings or too old), and scald in borscht (only if necessary, if you do not have borscht, you can use water with vinegar, but borscht is preferable, because it does not diminish the nutritional value of the plant). They are quickly removed from the vessel in which I scalded them and drained.


Sarmale with Urda

Finely chop the vegetables and heat them in the 2 tablespoons of oil. Add the rice and 100 ml of water then let it simmer until the water drops.
Turn off the heat and leave to cool.
Add the urda, chopped greens, season to taste and mix.

We take the cabbage leaves, drain them and tear them about the size of a palm. Put a teaspoon of filling on each leaf and roll. We carefully gather the heads and place them in a pot on the bottom of which we put chopped cabbage leaves and sprigs of thyme.

Over the sarmale we put the borscht, a cup of water, the oil and the finely chopped tomato / broth.

Place another layer of chopped cabbage on top, put the lid on and let it boil for about an hour.

We serve the sarmales with polenta and sour cream, but they also go well with hot peppers.


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