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Stuffed squash recipe

This dish comes in handy when you are tired of your regular menu. From the first glance it does look complicated, but it is very easy to cook. Serve it with potatoes, pasta, or fresh bread. It is also great when served cold, so do not hesitate, make a bunch, and put leftovers into the fridge - a wonderfull snack with a spoon of sour cream.

3 large squashes (any type preferred, as long as it is about 2 inches or more in diameter).
2 large carrots.
2 medium size onions.
1 lb of any meat (I recommend 1/2 lb of pork and 1/2 lb of beef).
1 large egg.
Salt and pepper to taste.
2 table spoons of butter.
1/2 cup of sour cream.
2 table spoons of tomato paste.
measures conversion [+]

Cut the squash into 1 inch thick rings. Remove the seed part making the holes inside the squash rings. Rings should have 1/2 inch thick walls. Ground the meat or get the meat already grounded. Boil one of the carrots, ground it with one fresh onion, and mix it with grounded meat. Beat one egg into this mixture, add salt and pepper, and mix it til the mixture or stuffing is smooth. Fill the ring hole with obtained stuffing and put all the stuffed rings into a dip pot. Grate the second carrot and dice the second onion. Melt the butter in a dip pan. Roast grated carrot and diced onion. When they are browned add sour cream and tomato paste dissolved in 1/2 cup of hot water. Stir over the medium heat for about 5 minutes. Then pour the sauce into the pot with stuffed squash. Put the pot into 350 degrees oven for about 30 minutes or till the meat is fully browned. The time will vary since different meats require different time to cook through.

Cuisine: Russian
Source: Karina
Recipe category: Vegetable-Dishes > Other

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