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There is a torsion bar in each district. In addition, each housewife has her own special recipe. Krucheniki or also zavivanyki are prepared from both pork and beef. Stuffed with mushrooms, eggs, sausage, pickled cucumbers, cabbage leaves….


I don’t know what to call mine, they are made from beef with lard like the Mukachevo ones, with pickled cucumber like the Khust style ones, with mushroom sauce like the Transcarpathian ones.


For torsionists:
Beef, veal, pickles, smoked lard, garlic.
For the gravy:
Dry porcini mushrooms, onions, flour, dill, garlic, salt, pepper.
We cut the meat and beat it thinly, add salt and pepper, put it in film and put it in the refrigerator overnight - let it marinate. Soak dry mushrooms in water.


Let the mushrooms cook in the same water in which they were soaked. Cook for 1.5 hours.
We cut the lard into cubes, peel the cucumbers and also cut them into strips and cubes. Cut the garlic into slices. We put a little bit of everything on the meat that is chopped and roll it into rolls.


And here we will use a little trick. Usually krucheniki are wrapped in threads, fried, the thread is unwound and then stewed in gravy. It’s because of these threads that we don’t eat krucheniki so often – it’s a hassle.
Wrap each roll in foil and wrap the edges like candy wrappers. All business for a moment.


We will fry it in vegetable oil. And don’t laugh, it’s in foil and oil. Firstly, when the oil heats up, it will increase the area of ​​contact of the roll with heat, and secondly, juice will flow out of the rolls, which without oil will stick to the bottom of the pan. Fry on all sides and set aside to cool.
How long to fry? A couple of minutes per side, we need the protein to curl and then the rolls will keep their shape. I look at the foil and fry it until it’s lightly “brown.”


While the krucheniki are cooling, prepare the mushroom sauce.
Cut the onion into cubes and sauté. Squeeze and cut the mushrooms; save the water in which the mushrooms were soaked. Add the mushrooms to the onions, simmer everything together for 10-15 minutes.


Sprinkle the onions and mushrooms with flour, fry for a minute and add water from the mushrooms. Cook until thickened, add salt, pepper, dill, a couple of cloves of garlic.


The gravy should have a thick consistency.


Place the rolls in a roasting pan, pour in the gravy, cover with foil, cover and place in an oven preheated to 180°C for 15-20 minutes.


Serve the krucheniki separately from the side dish.
With white bread and more gravy, no side dish is needed.


In the old days, krucheniki were prepared only on major holidays or for noble guests. Previously, people knew that there shouldn’t be too much good, so that you don’t get used to it.


Bon appetit!

Everyday food Are you bored and want something original? Then I suggest replacing ordinary dishes, such as chops or cutlets, with an excellent option - pork torsos baked in yogurt with cheese. This is a dish of Ukrainian cuisine. Simply put, these are meatloaves stuffed with mushrooms, vegetables or cheese. There are a lot of cooking recipes; they can be fried, boiled or baked. But you won’t have to stand at the stove for long.

I borrowed this recipe for pork tortillas from my mother, who loves making homemade yogurt and adding it to any baked dishes. Indeed, thanks to this product, very soft and juicy meat is obtained.

Ingredients

pork – 300 g
hard cheese – 150 g
natural yogurt – 150 g
cream 20% - 100 g
butter – 50 g
salt – ½ tsp.
black pepper - to taste

Step-by-step recipe with photos

To prepare this dish, choose better pork, namely cue ball. This part of the carcass is quite juicy and without streaks. The washed meat should be cut into slices, no more than 0.5 cm thick. You can cool the pork a little before slicing, so it will be easier to cut.
Then place the pieces of meat on a board and cover with cling film or a bag. Using a kitchen hammer, beat all parts well.
Then cut large pieces in half. Salt and pepper on both sides.
We use only 100 g of hard cheese for the filling. Cut it into small cubes. Place it on each piece of meat.
Now roll up the meatloaf. We use a wooden toothpick to prevent it from unwinding during further cooking.
Now you are out of competition, you just need...
Before baking, the formed rolls should be lightly fried. Place the meat in a heated frying pan with butter. Fry over medium heat for 2 minutes on each side until golden brown.
In a baking dish, greased with butter, place the golden brown tortillas with cheese.
Next, prepare the yogurt dressing. In one plate, mix: unsweetened yogurt, grated remaining cheese, salt and pepper. Add cream and mix thoroughly.
Pour the prepared sauce into the rolls in the mold so that the meat is completely covered. Bake them in an oven preheated to 180 C for 20 - 25 minutes.

One of the most popular dishes in Ukraine is meat tortillas. It seems like it’s not such a labor-intensive dish, but they are usually prepared for the holidays. There are many recipes for making stuffed rolls; each housewife has her own secret. Some people like to make them from chicken fillet, others like tender veal, well, you and I will try to make krucheniki from pork - juicy and sufficiently fatty meat.

To prepare this dish, we need to thinly beat pieces of fillet, marinate if desired, then stuff with your favorite filling. Meat krucheniki are made with mushrooms, cheese, herbs, prunes, and onions. As you can see, you can choose the filling that you like best. The rolls are then fried or baked.

Krucheniki with cheese and pickles

Ingredients:

• pork loin - 2 pcs.;
• pickled cucumber - 1 pc.;
• cheese - 60 g;
• salt, pepper - to taste;
• sunflower oil.

Preparation

We beat the pieces of loin thinly, add salt and pepper. Cut the cucumber and cheese into cubes the width of the torsion. Place a slice of cheese and cucumber on the edge of each piece of pork, roll it up and pin it with a toothpick, or wrap it several times with thread. Fry the pork chops in vegetable oil, gradually reducing the heat. To ensure that our rolls are thoroughly fried, we turn them over periodically. If you feel like the meat is not cooked enough, you can put the tortillas in the oven for a couple of minutes. Then you cut the threads or take out the toothpicks and you can serve the dish.

Pork tortillas with mushrooms

Ingredients:

• pork fillet - 1 kg;
• champignons - 800 g;
• onions - 1−2 pcs.;
• flour - 4-5 tbsp. spoon;
• salt, spices - to taste;
• vegetable oil.

Preparation

To prepare krucheniki, take pork fillet, beat it, add salt and pepper. Chop the champignons and fry in vegetable oil. Then add finely chopped onion and continue cooking until the onion turns golden. Add salt, pepper and spices. Set aside a little of the mushroom filling, let the rest cool and then place 1-2 teaspoons on each piece of pork. The filling should be laid out in such a way that it does not come out during cooking; you can slightly tuck the side edges (for example, cabbage rolls). Roll the meat into a roll, roll in flour and fry in vegetable oil on both sides. Then we transfer the tortillas into a saucepan, add the fried mushrooms, add water or broth, add salt and simmer over medium heat for 30-40 minutes.

Krucheniki is an exquisite meat dish of Ukrainian cuisine. The name of this dish most likely comes from the word “twist”, since it is a piece of meat beaten into a thin pancake, in the middle of which minced meat or other filling is tightly twisted. You will learn how to prepare krucheniki with various fillings from recipes with photos that we have selected especially for you.

Pork krucheniki

This dish will easily become the main course of any banquet. Despite the fact that they are prepared from different meats, pork krucheniki are the favorite.

Required components:

• 500 g pork loin;
• 150 g cheese;
• 2 onions;
• 1 carrot;
• 100 ml cream;
• a bunch of dill and parsley;
• salt, freshly ground black pepper;
• breadcrumbs;
• Oleina is odorless.

Sequential description:

1. Cut the loin into pieces as for chops and lightly beat them. Pepper and add salt on both sides.
2. Chop one onion and fry it in a small amount of fat. Cool and add coarsely grated cheese and finely chopped herbs. Mix well.
3. Place the prepared cheese-vegetable mixture into the chop and form a tight roll. We fasten it with a toothpick or kitchen thread.
4. Roll each roll in breadcrumbs and fry in a preheated Olein until golden brown.
5. Chop the remaining vegetables. Fry until golden, then add cream to it. Mix well.
6. Place the meat rolls into the prepared frying pan, cover with a lid and simmer for half an hour over low heat.

Krucheniki with mushrooms

The recipe for pork krucheniki can vary due to the variety of fillings, of which a lot has now been invented. Mushrooms are often used as they add satiety to the food.

List of products for 500 g of meat:

• 200 g champignons;
• 2 onions;
• salt, spices to taste;
• 50 g butter;
• 100 ml cream;
• oil for frying.

1. Finely chop the mushrooms. Pour them into a frying pan with melted butter and aromatic spices. Fry briefly, stirring. Chop the onion and add to them. Fry until done.
2. We cut the meat and beat it as expected. Sprinkle with spices and salt. Wrap the mushrooms inside and secure with thread.
3. Fry the krucheniki with mushrooms and place in a heat-resistant bowl.
4. Fill them with cream and keep in the oven for a quarter of an hour at 180 degrees.

Krucheniki with sauerkraut

The dish prepared in this way is also called Volyn krucheniki. The original filling gives them an unusual taste.

Amount of products required for ½ kg of pork carbonate:

• 300 g sauerkraut;
• 1 onion;
• 100 g sour cream;
• salt, spices as desired;
• breadcrumbs;
• Oleina is odorless.

1. Chop the onion finely and fry in oil until golden brown. Add squeezed sauerkraut to it. Mix everything, add some salt and simmer for about 10 minutes.
2. Divide the fillet into pieces, beat each one and wrap the slightly cooled cabbage in it.
3. We dip each roll in sour cream, roll in breading and cook on a hot Olein.
4. Place the fried rolls in a deep saucepan, add the remaining sour cream and the fat in which they were fried. Simmer for about 15 minutes at low temperature.

Chicken fillet fingers with prunes

The chicken fillet dish is very tender, and prunes add piquancy to this dish.

Products needed for 300 g of chicken pulp:

• 150 g pitted prunes;
• 100 ml mayonnaise;
• 50 ml cream;
• 30 ml soy sauce;
• 1 onion.

Sequential description:

1. Soak the prunes for a little while in warm water, then dry.
2. We divide the fillet into not very large pieces. We don't beat it too thin.
3. We dilute mayonnaise with soy sauce. Place the chops and onion cut into half rings into the resulting marinade and let them brew.
4. Place one cream into the marinated meat and roll it up. We secure the prune fingers with a toothpick and place them in a baking dish.
5. Pour the remaining marinade with onions on top, pour in cream and put in the oven to cook at 180 for no longer than 35 minutes.

Rolls with lard and garlic

Depending on the choice of filling, the taste of the food changes. If you put this option in the middle, you will get slightly spicy and very juicy meat.

Amount of ingredients per half kilogram of chicken fillet:

• 150 g Russian cheese;
• a few cloves of garlic;
• 150 g lard;
• 50 g spread;
• 100 g sour cream;
• Oleina;
• salt, freshly ground pepper.

Description of cooking step by step:

1. Divide the fillet into small pieces and beat them a little. Sprinkle with salt and pepper. Place them in a bowl and grease with sour cream. Let it sit for at least half an hour.
2. Cut the lard into small cubes. Three large cheeses. Chop the garlic very finely. Mix everything with salt and ground black pepper.
3. Place the prepared minced meat in the middle of the chop, twist it and chop it with a toothpick. Fry in a small amount of fat until golden brown.
4. Rub the mold with the spread. We put chicken torso in it. Pour in cream, cover with foil and put in the oven for 30 minutes at 180 degrees.

Veal rolls

The recipe for veal tortillas is quite simple to make. The rice makes them very filling, and the additional simmering in the broth makes them tender and juicy.

Set of products for 400 g of tenderloin:

• 100 ml broth;
• 100 ml sour cream;
• 100 g rice;
• 1 onion;
• 1 boiled egg;
• some greenery;
• flour;
• seasonings, salt;
• vegetable oil.

1. Boil the rice until done. Finely chop the onion and fry until golden. Place the cereal, chopped herbs and egg into the pan. Mix well, adding pepper and salt to taste.
2. Divide the veal into pieces and beat. Place the minced meat in the middle and twist it, securing it with thread.
3. Heat the oil and fry each roll, which we place in a saucepan.
4. Mix the broth with sour cream, warm it up a little and pour it into the saucepan with the meat. Cover with a lid, bring to a boil and reduce the temperature until it simmers slightly. Let's simmer for 40 minutes.

Krucheniki puff pastry with bacon

Despite the fact that in the traditional version this is a meat dish, there is another type of preparation of such a dish, but from dough. To prepare them, we will use ready-made puff pastry, having previously defrosted it.

We also need:

• bacon – 150-200 g;
• onion – 1 pc.;
• garlic - a couple of cloves;
• sweet chili sauce - a few teaspoons;
• grated cheese – approximately 100 g;
• 1 yolk for greasing;
• sesame seeds for sprinkling.

1. Cut the bacon (can be replaced with ham) into very small cubes. Chop the onion and garlic as finely as possible. Fry everything in a small amount of oil until golden. Remove to a plate and let cool slightly.
2. Roll out two layers of dough. Grease the first layer with sauce and crush with grated cheese. Then spread the cooled filling over it. Cover the top with a second layer. Cut them into strips approximately 3 centimeters wide. Then we twist each strip, forming spirals, and place it on a sheet covered with baking paper.
3. Lubricate with loose yolk and crush with sesame seeds. Bake puff pastries at 170 degrees until cooked.

Despite the ease of preparation, meat tortillas will perfectly complement your menu. Once you try them at least once, you will cook them quite often, since you and your family will undoubtedly like them.

Video: Juicy homemade krucheniki

Krucheniki- Ukrainian dish belonging to hot appetizers. It is made from pre-beaten, relatively small pieces of fillet, which are rolled into rolls after some kind of filling is placed on them.

These small rolls are first fried, then stewed in sauce or broth (sometimes baked). To prevent the products from unfolding during the heat treatment, they were previously tied with threads, which were then necessarily removed.

Most modern cooks prefer to chop torsionists small wooden skewers, and some suggest wrapping them in pieces of foil before frying, twisting its edges on both sides like candy wrappers (after frying, the foil or skewers must be removed).

Any fillet is suitable for preparing such a dish: fish, pork, chicken, and beef. But once upon a time torsionists mainly made from pork. There are no restrictions at all regarding filling products.

Although it should be said that in some regions of Ukraine there are certain preferences in this matter. For example, in Volyn they use cabbage, in Khust they use pickled cucumbers, in Mukachevo they use lard.

The culinary term “krucheniki” is derived from the verb “to twist” and directly indicates the method of forming these simple meat products. In the old days, such a dish was prepared only for major holidays or for treating noble guests.

Homemade recipes for krucheniki

Homemade Turkey Crumbs Recipe

Required:

• 8 pieces of turkey meat (80g each)
• 1 bunch watercress
• 100g cheese
• 250ml chicken broth
• 2 tbsp ghee
• 1 tsp mustard
• ground pepper (black), salt - to taste

Preparation:

1. Pieces of meat are washed, dried, covered with film and lightly beaten.
2. Then they are laid out on the work surface, salted and peppered.
3. Filling for Kruchenikov It is prepared from peeled and washed chopped watercress, grated cheese and mustard, which just need to be mixed.
4. Lightly pounded pieces of meat are evenly spread with the resulting mixture, rolled up, chipped with wooden toothpicks and fried in a frying pan in heated melted butter.
5. Afterwards, chicken broth is poured into them and the products are stewed in it under the lid for about twenty minutes.

Homemade recipe for flavorful beef tortillas

Required:

• 4 slices beef
• 4 slices brisket
• 2 carrots
• 0.5 leeks
• 0.25 celery tuber
• 250ml broth
• 200ml red wine
• 2 tbsp vegetable oil
• 2 tbsp butter
• 2 tbsp chopped parsley
• 1 tbsp mustard
• 1 tbsp tomato paste
• salt, ground pepper - to taste

Preparation:

1. Vegetables must be peeled. Onions - chop, celery, leeks and carrots - cut into cubes.
2. For the filling, half the total amount of carrots should be stewed for three minutes with onions in butter, then seasoned with pepper and salt.
3. Add chopped parsley.
4. Having previously beaten the pieces of beef, you need to salt them, pepper them, and grease them evenly with mustard.
5. Place a slice of brisket and prepared filling on each one.
6. Form rolls, pin them or tie them with string.
7. At first torsionists It is necessary to fry separately in vegetable oil.
8. Next, add the remaining prepared vegetables to them and simmer everything for a little while.
9. Add red wine, broth, tomato paste and simmer for another fifty minutes.

Homemade recipe for chicken fillet tortillas “Surprise”

Required:

for torsionists:

• 460g chicken fillet
• 100g processed cheese
• 80g bacon
• 50g hard cheese
• 50g pickled heads of corn
• 30g sweet pepper
• ground black pepper, paprika, salt - to taste

for garnish:

• 140g tomatoes
• 100g cauliflower
• 100g broccoli
• 30g butter
• some pickled mushrooms
• a little basil

Preparation:

1. The chicken fillet is cut into portions, which are then lightly beaten and seasoned with salt and pepper.
2. The bacon is cut into strips, the processed cheese is grated (if you put it in the freezer for ten minutes in advance, the grating process will be easier), the peeled sweet pepper is finely chopped.
3. For each cut-off piece, place a strip of bacon, grated processed cheese (half) and sweet pepper.
4. Then a small head of pickled corn is placed on one side.
5. The product is rolled up like a roll and secured with a toothpick.
6. The baking sheet is covered with foil.
7. Then they lay out on it torsionists, the top is also covered with foil and baked in the oven at one hundred and eighty degrees.
8. Next, you need to remove the top foil, sprinkle the rolls with the rest of the melted grated cheese and bake for another ten minutes or until the cheese is completely melted.
9. The food should be served with boiled cauliflower and broccoli.
10. Garnish with tomatoes, basil leaves, pickled mushrooms.
11. At the end everything needs to be sprinkled with paprika.

Homemade recipe for veal tortillas

Required:

• 750g veal pulp
• 300g mushrooms
• 1 tbsp water (can be replaced with broth)
• 2-3 tbsp chopped parsley
• 1 tbsp flour
• 2 coffee cups vegetable oil
• 1 coffee cup of wine
• 1 coffee cup of hot water
• 2-3 carrots
• 1 celery root (medium size)
• 1 onion
• salt, ground black pepper - to taste

Preparation:

1. The veal is cut into pieces no larger than a human palm, which are then beaten and salted.
2. Pre-peeled and washed mushrooms are cut into strips.
3. To these are added chopped or grated carrots, grated celery, and finely chopped onions.
4. These components are simmered until soft with a glass of water (broth) and one cup of vegetable oil.
5. Next, chopped parsley is added to the prepared vegetable filling and mixed with it.
6. Each pounded piece of meat is covered with the prepared filling mixture, rolled into a tube, tied with threads and fried (until browned) on all sides.
7. The flour must be sautéed with the remaining vegetable oil, using also the oil in which it was fried. torsionists .
8. Dilute with wine and hot water to form a medium-thick sauce.
9. This sauce should be poured over the products and cooked over low heat for fifteen to twenty minutes.