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Prep Time
20 min.
Cooking Time
45 min.
Serves
1
Difficulty
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About This Recipe
The mysteriously warm word "Ushnoye" has nothing to do with ears: to make the Russian dish ushnoye in pots, our ancestors took some kind of meat, usually lamb, and simple vegetables - root vegetables. The name "ushnoye" comes from the same root as "ukha," "yushka." It means something in between a soup and a second course. Ushnoye has been mentioned in ancient sources since the 16th century until the early 19th century. It was very popular. Even in the iconic pedagogical work for young boys "The Honorable Mirror of Youth," prepared by the decree of Peter I, it is said: "Do not eat like a pig, do not blow into the ushnoye, to make it splash everywhere." In his collection "Proverbs of the Russian People," Vladimir Dal gives this expression: "Beetroot telnoe, and radish ushnoye, this is the food of the stingy." Stingy - because you could use a little meat but simmer it longer with broth and vegetables in the oven. We propose a simplified recipe for this Russian cuisine dish. We will cook it not in the oven, but in the stove, albeit three times faster than the classic recipe. Instead of lamb, we will take chicken breast. And you can experiment with vegetables. We suggest trying it with potatoes or zucchini. Or with both. The proportions of the ingredients are conveniently given for one pot with a capacity of 400-500 ml. You just need to multiply everything by the number of servings.
In lists at 0 people
In lists at 0 people
Cooking
Cooked
Planned
Ingredients List
Total ingredients: 13
Serves:
Chicken fillet - 150 g
Onion - 50 g
Carrot - 1 pcs.
Potatoes or zucchini - 150 g
Ground rye crackers - 20 g
Butter 82.5% - 20 g
Chicken stock - 50 ml
Sour cream - 1 tbsp
Garlic - 1 clove
Vegetable oil - 2 tbsp
Bay leaf - 1 pcs.
Ground black pepper - to taste
Salt - to taste
Nutrition Facts
Serves:
🥓
Fat
59г
🍚
Carbohydrates
98г
🥩
Protein
57г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Cut the chicken fillet into cubes. Place a piece of butter and a bay leaf in the bottom of each pot. Salt and pepper the pieces of meat and place them in pots.
Step 2
Cut the onion into half rings and fry over low heat in vegetable oil until transparent - for 3-4 minutes. Remove the onions from the pan and distribute them among the pots.
Step 3
Grate the carrots on a special grater for Korean carrots or on a regular coarse grater and fry in the same frying pan for 4-5 minutes, adding salt and pepper.
Step 4
Distribute the carrots evenly among the pots. Grind the rye crackers in a blender or coffee grinder. Sprinkle the fried vegetables in the pots with ground breadcrumbs.
Step 5
Cut potatoes or zucchini into cubes, lightly salt and season with pepper, and place in pots to the top. Pour 50 g of chicken broth into each pot, cover with lids and place in a cold oven. Preheat the oven to 220ºC and bake the earloaf for about 40 minutes.
Step 6
Mix sour cream with crushed garlic, lightly add salt. Remove the ear pots from the oven, remove the lids, top with a spoonful of sour cream and place the pots without the lids back in the oven for 5 minutes. Serve with greens.
Enjoy your meal!
Follow the instructions step by step