The peasant woman is a nourishing and tasty country dish, which is cooked for quite a long time, compared to cutlets or goulash, but it turns out to be incredibly tasty. Woman with sausages and pork ribs is food worthy of a homemade Sunday lunch. It is such a pleasure to dip the lush pancake in a thick sauce and send it into the mouth with a piece of juicy sausage, and the ribs are so tender that the meat itself falls off the bones, just yummy fingers!
- Cooking time: 1 hour 20 minutes
- Servings: 4
Ingredients for a peasant woman with sausages and pork ribs
- 500 g pork ribs;
- 500 g homemade raw sausage;
- 150 g onions;
- 200 g tomato puree or fresh tomatoes;
- 30 grams of wheat flour;
- 130 g sour cream;
- garlic, pepper, salt, frying oil.
- 2 chicken eggs;
- 200 g kefir;
- 250 g wheat flour;
- 35 g semolina;
- 1 teaspoon baking powder;
- 1/2 tsp baking soda;
- 25 g butter;
- salt, oil for frying.
Method of cooking peasant woman with sausages and pork ribs
We start with cooking meat stew with ribs and sausage - this dish is cooked for a long time.
Pour 2 tablespoons of odorless vegetable oil into the roaster, throw in finely chopped onion and chopped garlic clove.
The rib plates are cut with a sharp knife into separate ribs. When the onions become transparent, we throw the meat in the roaster, quickly fry.
Add tomato puree to the roaster. Instead, you can take a few fresh tomatoes, grind vegetables in a blender or grate on a vegetable grater.
Next, add to the ribs whole pork sausage. At this stage, you can not cut the sausages - stuffing will fall out of the intestines. Of course, nothing terrible will happen, the ingredients will still remain in the same container, but it is better to cook the whole sausage, and cut it in the very end.
We add salt and pepper to taste, add a little sugar to balance. Close the roaster lid, simmer on a small fire for 1 hour, at the very end we get sausages, cut and send back to the brazier.
Next, mix the sour cream with wheat flour. If sour cream is thick, add 1-2 tablespoons of cold water.
Pour the mixture into the stew, mix, cook over low heat for another 10-15 minutes.
While the stew is stewing, we bake pancakes.
In the bowl, break the eggs, add kefir, a pinch of fine salt. Beat the ingredients with a whisk.
We mix liquid ingredients with dry ones - we sprinkle wheat cereal, semolina, baking soda and baking powder. Knead thick dough without lumps.
Melt the butter, pour in the dough, stir, leave for 5-6 minutes.
Fry pancakes on low heat until golden brown on each side. The size does not matter, I bake pancakes a little more than ordinary fritters.
Serving plates - lay out a portion of pancakes, ribs, sausage slices, pour all with gravy and serve the peasant woman in a peasant style on the table, garnish with fresh greens.
Bon appetit! Cook with pleasure.