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Basterma (Բաստուրմա, Basterma, Pastırma)
Basterma (Բաստուրմա, Basterma, Pastırma)
Dry-cured beef in a spicy crust
Маринованные яйца (Pickled Eggs)
Pickled Eggs (Soleier)
Boiled eggs preserved in vinegar

Джем из чёрной смородины (Homemade Blackcurrant Jam)
Homemade Blackcurrant Jam
The classic recipe for preserving currants
Посоле (Pozole)
Native American sweet corn broth 
Ajapsandali (აჯაფსანდალი)
Ajapsandali (აჯაფსანდალი)
An aubergine, tomato, pepper, onion and herb starter


500g beef (shank); 2 tbsp pork fat; 1-2 onions; 1-2 handfuls dry mushrooms (morels are used here); 3 tbsp sour cream; a pinch of cumin; 3 small bay leaves; salt, black pepper

Beef and Mushroom Casserole (Pieczeń wołowa duszona)

Soak the mushrooms in water for 1-2 hours. Cut the meat into portions and seal them on all sides in 1 tbsp fat on a high heat. Place half a chopped onion, a bay leaf, 4 peppercorns and a piece of meat into the bottom of individual casserole dishes or pots and cover it tightly with tin foil and then a lid. Alternatively they can be covered with pastry. Cook in an oven set at 150°C for 2 hours. Meanwhile boil the mushrooms for 15 minutes, drain and wash them in cold water. Dry them off and cut them into strips. Fry the mushrooms in some oil on a high heat, add the remaining onion and cook on a medium heat until soft. Add the sour cream and a pinch of cumin to the onion and bring to the boil. Season well. Remove the bay leaf from the pots and add the mushroom and onion. Stir and replace the lid. Cook for another 30 minutes at 100°C. Serve with potato fritters or pancakes.

Мясо с грибами в горшочке (Pieczeń wołowa duszona)