Recipe: Old Russian recipe Nakrjopok step by step with pictures | Handy.Recipes

Old Russian recipe Nakrjopok

Cooked Old-Russian recipe for nakrpoki

Nutritional Value

Nakropok in Northwest Russia was always considered a symbol of wealth and happiness. My grandmother used to bake it on all big holidays, so that there would be prosperity in the house. Let us also prepare this wonderful pie for the New Year table to attract wealth and joy. I was born in the region of Tver. My grandmother knew a lot of traditional recipes for a variety of dishes. I've been absorbing this knowledge since childhood. While getting ready for this contest I searched the whole Internet and realized that there is no recipe of the REAL Knucklebones. There are recipes for fish cakes a la Knucklebones. We've been looking back and forth between the West and the East lately. And as mascots we serve olives, tangerines, pomegranates, and grapes at the New Year table... What's the point?? When we have our own, native. Let's revive our traditions.

Author of the recipe

Ingredients for Old Russian recipe "nakrepok":


  • Wheat flour / Flour - 5 glass
  • Lager beer / Beer (Can be replaced by milk, kefir) - 1.5 glass
  • Butter (Can be clarified) - 100 g
  • Chicken egg - 5 pcs
  • Salt - 0.5 teaspoon
  • Sugar - 1 tablespoon
  • Yeast - 30 g
  • Fish (Red, low salted) - 300 g
  • Rice (Mistral Indica) - 100 g
  • Onions - 1 pc
  • Sour cream - 1/3 glass
  • Greens - to taste
  • Milk (For soaking fish)
  • Spices - to taste
  • Garlic - 2 clove
  • Vegetable oil (For frying)

How to cook old Russian recipe "nakrpok" step by step with photos


We will need the following products:

The first little secret. The fish has to be red and lightly salted. It has to be fatty. Always soak salted fish in milk. Lightly salted fish should be soaked in milk for 12 hours, medium-salted - 24 hours, and salted fish - even more. Change the milk from time to time. Do not take fresh fish, it will not have the right taste and consistency.

Any kind of dough can be made. But two conditions must be met: The dough must be yeast and muffinous. Preferably the flour should be wheat, the highest grade. It's always been considered festive. I make an ovary dough, but with the help of a bread machine. I make a sourdough out of 1/2 cup beer, 1 tablespoon sugar, 1 tbsp. flour, yeast right in the bowl. And I put the sourdough in a warm place. Like on a radiator or in an oven at 35 degrees. I add to the raised brew 2 eggs, the rest of the beer, salt, melted butter (80g) and the rest of the flour.

In the meantime I make a broth with my favorite spices. I used cardamom seeds, provenous herbs, bay leaf, black pepper. You can modify the spices list as you wish. I boil it for a few minutes. Then I strain the broth and add Mistral Indic rice. Why him?? Yes, because we need a tasty crumbly rice. In a pot we pour the aromatic broth, as soon as it boils, we put washed rice and optionally a couple of garlic cloves for flavor. Which, once the rice is cooked, we remove. Instead of rice, you can use any other loose grains. This is the second secret. But rice (or Saracen millet) used to be a symbol of wealth in Russia, т. к. it was not food for the poor, so I took rice. If we take the same buckwheat, then if you want we can add fried mushrooms or carrots. The filling on the crockpot can be varied a bit.

I put the eggs to boil. Finely chop and fry onion. The dough has already risen. I place most of it in the mold (I have a good old cast-iron skillet), and leave a smaller portion to decorate the pie. The dough, if made with the specified number of ingredients, most often remains. Then I bake some more muffins, or put it in the refrigerator. I keep it there for a couple of days.

I take boiled rice, mix it with fried onions. I press the mixture into the bottom of the pastry and the rim. This is the third secret. The layer of dough should not be very thick. But do not overdo it, or there is a chance that the integrity of the pie will be compromised.

If desired, you can sprinkle with chopped greens (I have dill). Then I lay eggs and top with slices of butter. You can use melted butter. It tastes even better. It is necessary to put boiled eggs in the crockpot. And they are cut in circles. That's the fourth secret.

Then I put a thin layer of rice. If you want you can sprinkle it with greens (I have onions). The fifth secret - do not salt the stuffing. In general. Also boil the rice without salt. Do not forget to press the stuffing into the rim.

I overlap the fish. I sort of seal the pie with it. Now we decorate our pie crust. I made fish cakes, inside of which I put a piece of fish and egg. I glaze the dough with the egg yolk. The sixth secret: A pie crust is an open or at most a semi-open pie. Not closed! It has to breathe when baked.

I prepare a mixture of sour cream (I took 20%) and egg yolk and pour it over the fish. This is the seventh secret. I put the pie in the preheated oven. I bake it until done at 170 degrees. Mode .

The pie is heavy. It's because of the amount of filling. You don't have to spare it. Until you cut the pie, it looks like there's more dough than filling. My grandmother used to call it a loaf pie. But there's actually a lot of filling. When you cut it, you can see that the dough at the bottom and the edges is thin. Only the rim is puffy. It needs to cool on the wire rack. This is the eighth and final secret.

And now we invite all our dear and favorite householders to enjoy this amazing pie. Bon appétit! Angela to you at the meal!

Nutritional Value:

Whole Dish:
Calories
5448.1 Calories
Protein
197 g
Fat
183.3 g
Carbohydrates
738.9 g
100g:
Calories
228.9 Calories
Protein
8.3 g
Fat
7.7 g
Carbohydrates
31 g

Salt, Garlic, Spicy, Vegetable Oil, Flour, Greens, Sugar, Butter, Onions, Beer, Spices, Eggs, Sour Cream, Rice, Salty, Creamy, Milk, Fish, Bread, Yeast, Cakes, Fishy, Dough, Lager

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