Every nation has a national cuisine, and the northern countries are no exception. Stroganin, or stroganin, as we usually call it, is an amateur dish. In addition to the traditional recipe, the implementation of which is not accessible to everyone, there are others optimized for residents of other regions of our country.

What is stroganina

This northern dish is made from freshly frozen meat or fish. Please note that not all varieties are suitable for cooking. So, it is known that seafood from Yakutia is appreciated not only for its taste, but also for healthy elements. Often use white fish: omul, nelmu, sturgeon. From meat they prefer venison, moose and foal.

After preparation, the principles of which are described below, on the table, stroganin is served in a frozen raw form. At the same time, it is cut into thin, almost transparent chips, in small portions so that it does not soften prematurely.

Next to the dish put a cup with "makanina", the main part of which is black pepper and salt in a ratio of 1: 1.

More often the northern peoples use the dish along with strong drinks. But this is optional. Many cook stroganina as a cold hot appetizer on the festive table.

Classic meat recipe

It is better if you give preference to fresh (just cut) meat. Some are frightened that stroganina is made from raw foods. But you can calm down - deep freezing for a long time completely destroys all organisms harmful to our health.

We will look at European ways of preparing this exotic northern dish.

From beef

The most popular cold starter recipe was invented by Ukrainians.

 

For 1 kg of beef we take:

  • vegetable oil - 1.5 cups;
  • onions - 3 large heads;
  • salt - 1 tbsp. l .;
  • tomato paste - 2 tbsp. l .;
  • ground red pepper - 1 tsp;
  • black allspice - 1 tsp;
  • garlic - 1 head;
  • bite - 2 tbsp. l

Step-by-step instructions for preparing cold meat appetizers:

  1. We clean the pulp of beef from veins, film and bones. Thoroughly freeze in the refrigerator.
  2. We get out and plan with thin strips.
  3. Add onion, sliced ​​in half rings, pressed garlic, vinegar, pepper and salt.
  4. Mix, spread on plates and serve.

From venison

Let's try to use exotic meat.

Ingredients:

  • frozen or fresh venison - 0.5 kg;
  • onion - 1 pc.;
  • garlic - 1 head;
  • salt and pepper in sufficient quantities;
  • 3% vinegar.

We need an acidic environment, as wild meat is quite tough.

Our actions:

  1. Separate the flesh and cut off the unnecessary parts (film and veins).
  2. We rinse with running water, let it drain and wipe the meat with paper towels.
  3. Cut it with a very sharp knife in the form of strips with a thickness of not more than 2 mm.
  4. Peeled onions and garlic are chopped quite finely. Mix with salt and pepper.
  5. In this mixture, roll each piece, roll it up. So that in the process the shape of the blanks is not lost, you can tie each thread.
  6. We spread it in a wide dish in one layer.
  7. Fill with vinegar 3%. To get the desired concentration, dilute with water a 9% solution of 1: 3 or 70% essence of 1: 22.5.

Please note. To prevent a chemical reaction, use chilled boiled water.

We keep the workpiece in a cold place for about 6 hours. Before serving, wring each roll of venison.

How to make fish

As with meat, it is better to give preference to freshly caught fish or immediately frozen.

From mackerel

The required set of products:

  • fresh large fish - 1 pc.;
  • spices - to your taste;
  • black pepper - similarly;
  • salt - 1.5 tbsp. l

Stroganina from mackerel is prepared in the following order:

  1. We cut the carcass by removing the skin from it and freeing it from all bones.
  2. We wash it under the tap and wipe it with paper towels.
  3. Salt, pepper and sprinkle with the necessary spices.
  4. Starting from the tail, turn into a dense roll.
  5. Wrap in parchment paper, shaping the sausage.
  6. Leave for 1 hour at room temperature, and then put in the freezer.
  7. Cut thin strips before serving.

It is better to lay the pieces on a chilled plate so that the fish does not immediately melt.

The appetizer is usually decorated with lemon, fresh herbs or cranberries.

From bonito

The recipe is suitable for those who need to quickly set the table, while serving something interesting.

We buy:

  • fish - weighing about 1 kg;
  • onions - 2 pcs.;
  • lemon - 1 pc.;
  • allspice;
  • vegetable oil - 5 tbsp. l .;
  • brown bread - 4 slices.

Getting started:

  1. First pickle the onion. To do this, clean it, rinse and cut into very thin half rings. Pour lemon juice. Add pepper and salt to this. We leave.
  2. We cut off the head of freshly frozen fish and remove the skin.
  3. We remove the bones. To make the finished dish smell more pleasant, cut off all the dark places with the fillet, which contain a large amount of fat.
  4. Grind the fillet into very small pieces.
  5. Spread in the middle of the plate, cover with onion and pour over the remaining juice and oil.

Lay croutons fried from brown bread next to them. You can eat such an appetizer right away.

Sliced ​​Sauce

As we have already discussed, in the classic version, a mixture of salt and black pepper is used for serving, into which diced pieces are dipped.

But there are still options for sauces that are used by people who love stroganin from fish or meat:

  1. Chinese. In this embodiment, soy sauce is mixed with ground pepper and garlic.
  2. Yakut. When allspice and garlic are added to ketchup.
  3. Siberians love to combine the tastes of mustard and pickled horseradish.
  4. A mixture of celery and carrot roots drenched with vinegar is also often used.

The sauce or “dumpling”, as they call it in the homeland, is put on a common plate or poured into small cups and distributed portionwise.

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