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Pork knuckles with cheese. Krucheniki — a delicious dish of Ukrainian cuisine Pork krucheniki cook info

Delicious and juicy pork rolls with cheese, which are called krucheniki in Ukraine, are a real festive dish! They are prepared in one breath, however, as they are eaten, so cook several servings at once. Krucheniki are an excellent substitute for ordinary chops and a great variation on the theme of cordon bleu cutlets. In Ukraine, such a dish is necessarily prepared for any celebration, from birthdays to weddings and christenings.

For rolls, get excellent pork pulp with light layers of fat, which will give the rolls juiciness.

Ingredients

• 0.5-0.7 kg pork pulp
• 150 g hard cheese
• 50 ml vegetable oil
• salt and pepper to taste
• greens to taste

Cooking

1. Rinse the pork flesh in water and lightly dry with a paper towel. Cut it into thin slices and beat each of them with a culinary mallet both on one side and on the other. Cut the cheese into long sticks according to the size of the broken slices of meat. Lay a piece of cheese on a slice of pulp.

2. Roll it up and wrap it with a thread, preferably black or white, so that the paint does not fade from it when frying.

3. In the same way, start all the slices of pulp and roll them into rolls, wrapping them with thread or culinary twine.

4. Pour vegetable oil into a frying pan or saucepan and fry the rolls on it until golden brown on both sides for 8-15 minutes.

5. While they are fried, grate hard cheese on a fine grater.

6. Chop the washed greens: dill, parsley, green onions, etc. and mix it with the cheese.

7. Remove the threads from each twist, put them back in the mold and sprinkle them with cheese so that they are completely under its layer. Place the skillet in the oven and bake for about 15-25 minutes until the cheese crust is golden brown.

8. Serve the dish hot to the table, equipping it with any side dish to your liking.

Note to the owner

1. So that the cheese chips do not spread much, melt, and do not burn, the roaster is covered with baking paper or foil before being placed in the oven, but so that there are gaps.

2. In the Ukrainian peasant cuisine there is such a feature: if the dish needs to be protected from excessive heat, a cabbage leaf is placed on top of the pan instead of a lid and served with it. This original approach to cooking and serving can be adopted for cheese rolls.

3. The thicker and softer the thread, which is designed for wrapping meat tubes, the better. A thin thread can accidentally cut the pork flesh, because after beating its fibers become thinner.

4. And what if we modify the last stage of the culinary process? For example, wrap each kruchenik in unleavened yeast-free or puff pastry and bake like a sausage. A creative experiment will be appreciated by both households and guests, because it will turn out to be non-trivial, very tasty, and also satisfying without any side dish.

5. Pork and cheese are in harmony with all fresh salads, which are based on cucumbers, cabbage, tomatoes, but without fatty dressings. Squash and eggplant caviar, boiled grated beets with garlic, horseradish, any kind of tomato sauces are suitable for this dish.

Krucheniki is an exquisite meat dish of Ukrainian cuisine. The name of this dish most likely comes from the word “twist”, as 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 cook kruzhiki with various fillings from the recipes with photos that we have selected especially for you.

Pork knuckles

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

Required components:

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

Sequential Description:

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

Krucheniki with mushrooms

The recipe for pork rolls can change due to the variety of fillings, which are now invented a lot. Mushrooms are often used, as they give the dish satiety.

List of products for 500 g of meat:

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

1. Finely chop the mushrooms. Pour them into a pan with ghee and aromatic spices. Fry briefly, stirring. Chop the onion and add to them. Fry until done.
2. We cut the meat and beat it off as it should be. Sprinkle with spices and salt. We wrap the mushrooms inside, fix with a thread.
3. Fry krucheniki with mushrooms and put in a heat-resistant dish.
4. Pour 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 kruzhiki. The original filling gives them an unusual taste.

The number of products required for ½ kg of pork carbonate:

• 300 g of sauerkraut;
• 1 onion;
• 100 g sour cream;
• salt, spices at will;
• breadcrumbs for breading;
• Olena is odorless.

1. Finely chop the onion and fry in oil until golden. Add sauerkraut to it. Mix everything, add salt and simmer for about 10 minutes.
2. We divide the fillet into pieces, beat each one and wrap slightly cooled cabbage in it.
3. Each roll is dipped in sour cream, rolled in breadcrumbs and cooked on a hot Oleina.
4. We put the fried rolls in a deep saucepan, add the rest of the sour cream and the fat in which they were fried. Simmer for about 15 minutes at low temperature.

Chicken fingers with prunes

Chicken fillet is very tender, and prunes add piquancy to such a dish.

Products that are required for 300 g of chicken pulp:

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

Sequential Description:

1. Soak prunes for a little in warm water, then dry.
2. We divide the fillet into pieces of not very large size. We beat off not too thinly.
3. Mayonnaise diluted with soy sauce. In the resulting marinade, lay out the chops and onion cut into half rings, let them brew.
4. Put one cream into the marinated meat and roll it up. We fix the fingers with prunes with a toothpick and put them in a baking dish.
5. Pour the rest of the marinade with the onion on top, pour over the cream and put it in the oven to cook at a temperature of 180 for no longer than 35 minutes.

Rolls with lard and garlic

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

The number of ingredients for half a kilogram of chicken fillet:

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

Description of cooking step by step:

1. We divide the fillet into small pieces and beat off a little. Sprinkle with salt and pepper. Put them in a bowl and brush with sour cream. Let it stand for at least half an hour.
2. Salo cut into small cubes. Three large cheese. Chop the garlic very finely. Mix everything with salt and ground black pepper.
3. In the middle of the chop we put the prepared minced meat, twist and chip off with a toothpick. Fry in a small amount of fat until golden brown.
4. We rub the form with a spread. Put the chicken pieces in it. Pour cream over, cover with foil and put in the oven for 30 minutes at 180 degrees.

Veal rolls

The recipe for veal rolls is quite simple to make. Thanks to rice, they turn out to be very satisfying, and additional stewing in the broth makes them tender and juicy.

A set of products for 400 g tenderloin:

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

1. Boil rice until tender. Finely chop the onion and fry until golden. We put cereals, chopped greens and an egg in a pan. Mix well, season with salt and pepper to taste.
2. We divide the veal into pieces and beat off. Put the minced meat in the middle and twist, securing with a thread.
3. We heat the oil and fry each roll, which we put in a saucepan.
4. We mix the broth with sour cream, warm it up a little and pour it into a saucepan with meat. Cover with a lid, bring to a boil and lower the heat to a simmer. Let's simmer for 40 minutes.

Puff pastries with bacon

Despite the fact that in the traditional version this is a meat dish, there is another type of cooking such a dish, but from dough. For their preparation, we will use ready-made puff pastry, after defrosting 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 gr;
• 1 yolk for lubrication;
• sesame seeds for dusting.

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

Despite the ease of preparation, meat rolls will perfectly complement your menu. Having tried them at least once, you will cook them quite often, as you and your family will surely like them.

Video: Juicy home-style rolls

Krucheniki is a hot appetizer of traditional Ukrainian cuisine. It is a small rolls of meat or fish with various fillings. They are also called meat fingers.

In old times this dish was prepared mainly from pork and was served at the table on big holidays. In a modern interpretation, krucheniki can be made from any type of meat (pork, chicken, beef, turkey, fish).

Read also:

How to cook rolls?

The filling can also be very diverse (cheese, vegetables, mushrooms, dried fruits, bacon, pickled cucumbers), it all depends on the chef's imagination.

We propose to consider the most common options cooking this wonderful Ukrainian dish and choose the one that you like.

Pork knuckles

Required Ingredients:

750 g pork (loin or neck);
225 g of hard cheese;
2 small onions;
1 medium carrot;
1 egg;
100 ml of homemade sour cream;

breadcrumbs;

vegetable oil.

cut pork small plates and repulse. Add spices to taste (salt, pepper) and leave to marinate. While the meat is marinating, you need to prepare the filling.

Fry one finely chopped onion until golden brown. Chop parsley and dill, add fried onion and grated cheese, mix well.

Put the stuffing on the beaten meat and roll up into a roll.

So that the kruchenik does not lose its shape during cooking, it is wrapped with a thread or the edges are fastened with a toothpick. Dip each roll in egg, then in breadcrumbs and fry until golden brown.

Next, you need To do this, grated carrots and diced onions, fry until half cooked. Add sour cream, salt, pepper and mix thoroughly. Fried meat fingers are laid out in a pan to the sauce, covered with a lid and simmer over medium heat within 30-35 minutes.

Krucheniki with mushrooms

Required Ingredients:

750 g pork (loin or neck);
300 g of forest mushrooms (you can take champignons);
100 ml natural yogurt;
2 small onions;
ground allspice, salt;
75 ml of water;
vegetable oil.

Cut pork meat, beat off, salt, pepper and leave to marinate. Meanwhile stuffing is being prepared. To do this, fry the onion, cut into small cubes until transparent, add finely chopped mushrooms, salt, pepper to the onion and fry until tender.

Put the cooled stuffing on pieces of meat and form torsions. Fix them with a thread or a toothpick and fry until golden brown. Dilute yogurt with water, add salt and pepper. Pour the meat rolls with the resulting sauce, cover and simmer for 40 minutes over low heat.

Chicken rolls

Required Ingredients:

750 g chicken fillet;
225 g of hard cheese;
150 g of fat;
70 g butter;

fresh parsley, dill;
salt, ground allspice;
refined vegetable oil.

Chicken fillet cut into small slices lightly beat off, salt, pepper and set aside for now. Mix softened butter with sour cream and finely chopped herbs. Add grated cheese and chopped lard, mix well.

Put the finished filling on the fillet pieces, wrap and fasten the rolls with toothpicks. Fold the formed rolls into a form greased with vegetable oil, cover it with foil, pinching the edges, and put in the oven for 30 minutes at a temperature of 180 °.

Krucheniki with prunes

Required Ingredients:

700 g chicken fillet;
100 g prunes (smoked);
100 g of walnut kernel;
100 ml homemade sour cream or natural yogurt;
75 ml cream;
80 ml soy sauce;
2 small onions;
ground allspice, salt;
30 g butter.

Cut the fillet, beat off, salt, pepper. Mix soy sauce with sour cream (or yogurt) until a homogeneous consistency, pour the fillet and chopped onion into rings with the resulting marinade. Leave for 15 min. At this time you need prepare the filling. Dry the washed prunes, cut and mix with chopped walnut kernel.

Put the resulting mass on pieces of fillet and form rolls.

Secure them with string or a toothpick. Put the meat rolls into a baking dish greased with butter, pour over the soy sauce marinade, put onion rings on top, brush with cream and send to bake for 30 minutes at a temperature of 180 °.

All dishes of traditional Ukrainian cuisine are tasty, satisfying and healthy. Separately, it is worth highlighting meat dishes - appetizing, fragrant and nutritious. A variety of stuffed meat rolls are especially popular. What kind of recipes for curls do not exist! I want to tell you how to make the classic version of this delicious dish - pork rolls stuffed with lard, carrots and garlic.

The technology for preparing this juicy meat snack is simple. The most difficult thing is to choose the right pork. It is best to buy pork pulp, trying to take a piece that will be convenient to cut. Real hearty Ukrainian krucheniki from other meat simply will not work! Although, you can try to cook chicken rolls.

Recipe Information

Cuisine: Ukrainian.

Total cooking time: 30 min.

Servings Per Container: 3.

Ingredients:

• pork - 600 g
• lard - 150 g
• carrots - 1 pc.
• garlic - 1 head
• salt and black pepper - to taste
• vegetable oil (for frying) - 50 ml.

How to cook

We take a suitable piece of fresh meat and send it to the freezer for half an hour - it will be easier to work with it. We cut it like chops, that is, thin wide layers across the fibers. On both sides, not forgetting to wrap with cling film, we go through with a hammer. The meat should become very thin, almost transparent, but remain whole.

We cut the peeled carrots into strips, we do the same with lard. We spread all this on the beaten salted and peppered pork. We send the garlic there. If the teeth are large, cut in half.

Now we form rolls and fix each with wooden skewers or toothpicks. The kruchenik will turn out to be beautifully shaped and will not fall apart after frying, if the filling is cut so that it fits completely into a piece of meat.

In a well-heated frying pan, sparing no vegetable oil, fry the meat rolls until tender. Turn over so that the golden crust is all over the curl. Fire should be medium.