Name: Rye pancakes with malt and kvass, served with lightly salted mackerel
Prep time: 300 min
Cook time: 40 min
Total time: 340 min
Yield: 6
Cuisine: Ukrainian
Ingredients: Coarse rye flour - 150 g; Rye malt - 60 g; Unsweetened kvass - 300 ml; Sour cream 25-40% fat - 350 g; Eggs - 4 pcs.; Dark brown sugar - 3 tbsp.; Ghee to taste; Baking soda - ⅘ tsp.; Salt - 1.5 tsp.; Sour cream for serving to taste; Mackerel (carcass) - 2 pcs.; Green onion - 20 g; Sugar - 2 tbsp.; Medium salt - 3 tbsp.; Vodka - 2 tbsp.; Wheat flour - 200 g

Rye pancakes with malt and kvass serve as an alternative to black bread. Any salty fish would go well with these trendy pancakes. But to make the dish completely on-trend, we suggest salting mackerel, which is usually smoked or, less commonly, fried.

Cut the mackerel into fillets, carefully remove all the bones. Rub the fillet with vodka on all sides.

Thinly slice the white part of the green onion. Mix it with salt and sugar. Place the mackerel in a Ziploc bag, add the salt mixture and stir to coat the fish evenly. Press out the air, seal the bag, leave for 2 hours at room temperature, then transfer to the refrigerator. After 3-4 hours, the mackerel is ready; you need to shake it off the brine or dry it with paper towels.

For pancakes, beat eggs with salt and sugar. Then add sour cream and stir.

Mix rye and wheat flour with malt and soda, pour into the egg mixture, knead so that there are no lumps. Without ceasing to stir, add kvass.

Boil 450 ml of water and pour into the dough. Stir by adding 2-3 tbsp. l. melted butter. Bake in a cast iron pan, greasing it with melted butter. Place the finished pancakes in a saucepan with a lid.

Serve the pancakes hot, with cold sour cream, thinly sliced ​​mackerel and green onions.

Rye pancakes with malt and kvass, served with lightly salted mackerel

Ukrainian

Приготуйте на свято цей ефектний і смачний салат з баклажанами, куркою та грибами. Оригінальне оформлення та неперевершений смак неодмінно сподобається гостям та рідним. Усі інгредієнти чудово поєднуються між собою, роблячи смак страви гармонійним. Волоські горіхи та часник чудово підкреслюють запечені баклажани, додаючи їм пікантності. За бажанням куряче філе можна замінити м'ясом стегна, воно більш соковите. Салат виходить смачним і ситним, обов’язково спробуйте!

<p>Салат з баклажанами, курячим філе, печерицями та волоськими горіхами</p>

Сьогодні в меню найсмачніша літня закуска - хрусткі, ароматні та дуже смачні малосольні огірки в банці! Приготовані за цим рецептом, вони можуть довго зберігатися в розсолі, не змінюючи свої смакові властивості. З часом овочі не стають більш солоними, тому я завжди готую декілька баночок наперед. Рецепт дуже швидкий і простий, а результат перевершить всі ваші очікування. Молодий часник, ароматна зелень та пряні спеції надають овочам приголомшливий смак та чудовий аромат. Рекомендую обирати для рецепта свіжі і пружні молоді огірки з тонкою шкіркою та недозрілим насінням.

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Rye pancakes with malt and kvass, served with lightly salted mackerel

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