Krucheniki - exquisite meat dish Ukrainian cuisine. The name of this dish most likely comes from the word "twist", since it is beaten off in thin pancake a piece of meat, in the middle of which minced meat or other filling is tightly twisted. How to cook rolls with a variety of different fillings you will learn from the recipes with photos that we have selected especially for you.

Pork knuckles

This dish will easily become the main dish of any banquet. Even though they are made from different meat, pork rolls are a favorite.

Required components:

• 500 g pork loin;
• 150 g of cheese;
• 2 onions;
• 1 carrot;
• 100 ml cream;
• a bunch of dill and parsley;
• salt, freshly ground black pepper;
• breadcrumbs;
• Olena is odorless.

Sequential Description:

1. Loin mode in pieces as for chops and beat them lightly. Pepper, add on both sides.
2. We chop one onion and fry in a small amount of fat. Cool and add coarsely grated cheese and finely chopped greens. Mix well.
3. In the chop we put the finished cheese and vegetable mix and form a tight roll. We fasten it with a toothpick or culinary thread.
4. Roll each roll in breadcrumbs and fry in preheated Oleina until golden brown.
5. Chop the remaining vegetables. Fry until golden, then add cream to them. Mix well.
6. Pour into ready-to-cook meat rolls, cover with a lid and simmer for half an hour over low heat.

Krucheniki with mushrooms

The recipe for pork rolls can change due to the variety of fillings, which are now invented a lot. Mushrooms are often used, as they give the dish satiety.

List of products for 500 g of meat:

• 200 g of champignons;
• 2 onions;
• salt, spices to taste;
• 50 g butter;
• 100 ml cream;
• frying oil.

1. Finely chop the mushrooms. Pour them into a pan with ghee and aromatic spices. Fry briefly, stirring. Chop the onion and add to them. Fry until done.
2. We cut the meat and beat it off as it should be. Sprinkle with spices and salt. We wrap the mushrooms inside, fix with a thread.
3. Fry krucheniki with mushrooms and put in a heat-resistant dish.
4. Pour them with cream and keep in the oven for a quarter of an hour at 180 degrees.

Krucheniki with sauerkraut

The dish prepared in this way is also called Volyn kruzhiki. The original filling gives them an unusual taste.

The number of products required for ½ kg of pork carbonate:

• 300 g of sauerkraut;
• 1 onion;
• 100 g sour cream;
• salt, spices at will;
• breadcrumbs for breading;
• Olena is odorless.

1. Finely chop the onion and fry in oil until golden. Add sauerkraut to it. Mix everything, add salt and simmer for about 10 minutes.
2. We divide the fillet into pieces, beat each one and wrap slightly cooled cabbage in it.
3. Each roll is dipped in sour cream, rolled in breadcrumbs and cooked on a hot Oleina.
4. We put the fried rolls in a deep saucepan, add the rest of the sour cream and the fat in which they were fried. Simmer for about 15 minutes at low temperature.

Chicken fingers with prunes

Dish from chicken fillet very tender, and prunes add spice to such a dish.

Products that are required for 300 g of chicken pulp:

• 150 g pitted prunes;
• 100 ml of mayonnaise;
• 50 ml cream;
• 30 ml soy sauce;
• 1 bulb.

Sequential Description:

1. Soak prunes for a little in warm water, then dry.
2. We divide the fillet into pieces of not very large size. We beat off not too thinly.
3. Mayonnaise diluted with soy sauce. In the resulting marinade, lay out the chops and onion cut into half rings, let them brew.
4. Put one cream into the marinated meat and roll it up. We fix the fingers with prunes with a toothpick and put them in a baking dish.
5. Pour the rest of the marinade with the onion on top, pour over the cream and put it in the oven to cook at a temperature of 180 for no longer than 35 minutes.

Rolls with lard and garlic

Depending on the choice of filling, the taste of the dish changes. If you put this option in the middle, then you will get slightly spicy and very juicy meat.

The number of ingredients for half a kilogram of chicken fillet:

• 150 g of Russian cheese;
• a few cloves of garlic;
• 150 g of fat;
• 50 g of spread;
• 100 g sour cream;
• Olena;
• salt, freshly ground pepper.

Description of cooking step by step:

1. We divide the fillet into small pieces and beat off a little. Sprinkle with salt and pepper. Put them in a bowl and brush with sour cream. Let it stand for at least half an hour.
2. Salo cut into small cubes. Three large cheese. Chop the garlic very finely. Mix everything with salt and ground black pepper.
3. In the middle of the chop we put the prepared minced meat, twist and chip off with a toothpick. Fry in a small amount of fat until golden brown.
4. We rub the form with a spread. Put the chicken pieces in it. Pour cream over, cover with foil and put in the oven for 30 minutes at 180 degrees.

Veal rolls

The recipe for veal rolls is quite simple to make. Thanks to rice, they turn out to be very satisfying, and additional stewing in the broth makes them tender and juicy.

A set of products for 400 g tenderloin:

• 100 ml of broth;
• 100 ml sour cream;
• 100 g of rice;
• 1 onion;
• 1 boiled egg;
• some greenery;
• flour;
• seasonings, salt;
• vegetable oil.

1. Boil rice until tender. Finely chop the onion and fry until golden. We put cereals, chopped greens and an egg in a pan. Mix well, season with salt and pepper to taste.
2. We divide the veal into pieces and beat off. Put the minced meat in the middle and twist, securing with a thread.
3. We heat the oil and fry each roll, which we put in a saucepan.
4. We mix the broth with sour cream, warm it up a little and pour it into a saucepan with meat. Cover with a lid, bring to a boil and lower the heat to a simmer. Let's simmer for 40 minutes.

Puff pastries with bacon

Despite the fact that in the traditional version this is a meat dish, there is another type of cooking such a dish, but from dough. For their preparation, we will use ready-made puff pastry, having previously defrosted it.

We also need:

• bacon - 150-200 g;
• onion - 1 pc.;
• garlic - a couple of cloves;
• sweet chili sauce - a few teaspoons;
• grated cheese - approximately 100 gr;
• 1 yolk for lubrication;
• sesame seeds for dusting.

1. Bacon (can be replaced with ham) cut into very small cubes. Chop the onion and garlic as finely as possible. In a small amount of oil, fry everything until golden. Remove to a plate and let cool slightly.
2. Roll out two layers of dough. Lubricate the first layer with sauce, crush with grated cheese. Then we distribute the cooled filling over it. Cover with a second layer on top. We cut them into strips about 3 centimeters wide. Then we twist each strip, forming spirals, and lay it out on a sheet covered with baking paper.
3. Lubricate with loose yolk, crush with sesame seeds. Bake puff pastries at 170 degrees until cooked.

Despite the ease of preparation, meat rolls will perfectly complement your menu. Having tried them at least once, you will cook them quite often, as you and your family will surely like them.

Video: Juicy home-style rolls

Today I will tell you how to cook very tasty pork rolls in the oven. Filling classic - fried mushrooms and cheese (any hard cheese will do, or use suluguni, as in step by step recipe). Krucheniki will first need to be fried, and then brought to readiness in the oven. They will be very juicy, with a gravy that goes well with mashed potatoes or buckwheat porridge. Try it!

Total time: 90 minutes | Cooking time: 30 minutes
Yield: 3 servings | Calories: 198.51

Ingredients

• pork - 500-600 g
• champignons - 200 g
• onion large - 1 pc. (80 g)
• vegetable oil - 4 tbsp. l.
• salt and pepper - to taste
• garlic - 2 teeth
• suluguni - 100 g
• water or broth - 100 ml

Cooking

Cut the pork across the fibers into slices about 0.5 cm thick. For cooking, carbonade (boneless loin) is best suited, it is possible with a fatty layer, which will only benefit the krucheniki and make them juicier.



Beat each piece of meat with a mallet. The chops should be thin, but make sure they stay whole. Sprinkle them with salt, pepper and rub with garlic pressed through a press (you need a little garlic, 1-2 cloves are enough for all the meat). Leave the pork to marinate.



Meanwhile, prepare the filling. Heat 2 tablespoons in a pan vegetable oil and sauté the diced onion first.



When the onion becomes soft and transparent, add the mushrooms to it, washed and chopped medium-sized. Continue frying until browned and the liquid has completely evaporated from the pan. At the end, salt and pepper the mushrooms. Remove from heat and cool slightly.



Put about a tablespoon of mushroom filling and a few pieces of suluguni on each upholstery (if necessary, grate with a large grate, I used suluguni in a pigtail).



Twist the meat into rolls - in the direction from the filling to the free edge. Secure with thread or toothpicks. If you use threads, then wind them without effort, just to fix the shape of the rolls, you do not need to tie the ends (this will make it easier to remove the threads later).



Heat the remaining 2 tablespoons of vegetable oil in a pan and fry the rolls with the filling - about 1-2 minutes on both sides, over high heat, without covering with a lid. The krucheniki should be golden on the outside, but don't overdry the pork!



Transfer the products to a heat-resistant baking dish (pour the fat and meat juices from the pan there). Pour in 100 ml of boiling water or broth.



Wrap tightly with foil.



Send to the oven, preheated to 180 degrees. Bake 30 minutes. During this time, the krucheniki in the oven will have time to reach readiness, they will give their own meat juice, which will mix with fat and melted cheese - you get a gravy for the side dish.

Krucheniki, stuffed with mushrooms and cheese, serve hot with porridge or potatoes, fresh vegetables or pickles.

Ukrainian cuisine is generous and amazing, like the southern starry sky at night - even the same dish can be cooked in ten different ways. For example, krucheniki are stuffed meat rolls.

Traditional kruzhiki are made from pork with mushrooms, but pork can be replaced with turkey, chicken, beef, even liver.

Once upon a time, kruzhiki were a festive peasant dish, each village had its own recipe. Most of them offer to wrap mushroom stuffing into the meat layer, fasten with a thread, fry to fix the shape, and then bake in the oven. But there are also more convenient ways. We offer you a recipe for krucheniki with the right Ukrainian filling in fragrant mushroom sauce!

You will need :

• For kruchnikov: meat - beef, veal or pork - of your choice, salted cucumbers, smoked lard, garlic.
• For gravy: dry porcini mushrooms, onion, flour, dill, garlic, salt, pepper.

In the evening, prepare the meat - with a sharp knife, cut into slices about the size of a palm and about 1.5 cm thick. Wrap each piece in cling film (so as not to damage) and beat with a hammer on both sides, salt and pepper to your taste and leave overnight in the refrigerator - let soak with salt and pepper. Start cooking the next day. Boil the mushrooms in lightly salted water. Cut the lard into small cubes or strips. Peel cucumbers and garlic from skins and husks and also cut into cubes or strips. Spread bacon, cucumbers and garlic on the meat layer, wrap the meat in a roll. Wrap each roll with foil and twist the ends tightly - you get a “candy” with a roll inside.

Pour vegetable oil into a deep-bottomed pan and lay the rolls in foil, fry for a couple of minutes on each side. Do not be surprised - the foil protects the rolls from unfolding and preserves the meat juice, and the oil helps to evenly heat the meat inside, the rolls will turn out juicy and will not lose their shape.

Unwrap and arrange the rolls on a plate, and while they cool, get on with the gravy. Cut the onion and mushrooms into cubes. Pour vegetable oil into a clean frying pan and fry the onion until it becomes transparent, then add the mushrooms and continue frying for another 10-15 minutes. Add a little flour to the mushrooms and lightly fry. Pour the mixture with the water left over from cooking the mushrooms - if you want thicker gravy, pour a small amount. Remember to stir so that no lumps form. Salt to your taste, add pepper, a couple of crushed garlic cloves and simmer the gravy until it thickens. Put the rolls in a baking dish, after removing the foil, fill them with mushroom sauce, cover with foil and put in the oven, heated to 180 degrees, for 20 minutes. Serve the rolls hot. And no garnish!

Crooks are hot snack traditional Ukrainian cuisine. It is a small rolls of meat or fish with various fillings. They are also called meat fingers.

In old times this dish was prepared mainly from pork and was served at the table on big holidays. In a modern interpretation, krucheniki can be made from any type of meat (pork, chicken, beef, turkey, fish).

Read also:

How to cook rolls?

The filling can also be very diverse (cheese, vegetables, mushrooms, dried fruits, bacon, pickled cucumbers), it all depends on the chef's imagination.

We propose to consider the most common options cooking this wonderful Ukrainian dish and choose the one that you like.

Pork knuckles

Required Ingredients:

750 g pork (loin or neck);
225 g of hard cheese;
2 small onions;
1 medium carrot;
1 egg;
100 ml of homemade sour cream;

breadcrumbs;

vegetable oil.

cut pork small plates and repulse. Add spices to taste (salt, pepper) and leave to marinate. While the meat is marinating, you need to prepare the filling.

Fry one finely chopped onion until golden brown. Chop parsley and dill, add fried onion and grated cheese, mix well.

Put the stuffing on the beaten meat and roll up into a roll.

So that the kruchenik does not lose its shape during cooking, it is wrapped with a thread or the edges are fastened with a toothpick. Dip each roll in egg, then in breadcrumbs and fry until golden brown.

Next, you need To do this, grated carrots and diced onions, fry until half cooked. Add sour cream, salt, pepper and mix thoroughly. Fried meat fingers are laid out in a pan to the sauce, covered with a lid and simmer over medium heat within 30-35 minutes.

Krucheniki with mushrooms

Required Ingredients:

750 g pork (loin or neck);
300 g forest mushrooms(you can take champignons);
100 ml natural yogurt;
2 small onions;
ground allspice, salt;
75 ml of water;
vegetable oil.

Cut pork meat, beat off, salt, pepper and leave to marinate. Meanwhile stuffing is being prepared. To do this, fry the onion, cut into small cubes until transparent, add finely chopped mushrooms, salt, pepper to the onion and fry until tender.

Put the cooled stuffing on pieces of meat and form torsions. Fix them with a thread or a toothpick and fry until golden brown. Dilute yogurt with water, add salt and pepper. Pour the meat rolls with the resulting sauce, cover and simmer for 40 minutes over low heat.

Chicken rolls

Required Ingredients:

750 g chicken fillet;
225 g of hard cheese;
150 g of fat;
70 g butter;

fresh parsley, dill;
salt, ground allspice;
refined vegetable oil.

Chicken fillet cut into small slices lightly beat off, salt, pepper and set aside for now. Mix softened butter with sour cream and finely chopped herbs. Add grated cheese and chopped lard, mix well.

Put the finished filling on the fillet pieces, wrap and fasten the rolls with toothpicks. Fold the formed rolls into a form greased with vegetable oil, cover it with foil, pinching the edges, and put in the oven for 30 minutes at a temperature of 180 °.

Krucheniki with prunes

Required Ingredients:

700 g chicken fillet;
100 g prunes (smoked);
100 g of walnut kernel;
100 ml homemade sour cream or natural yogurt;
75 ml cream;
80 ml soy sauce;
2 small onions;
ground allspice, salt;
30 g butter.

Cut the fillet, beat off, salt, pepper. Mix soy sauce with sour cream (or yogurt) until a homogeneous consistency, pour the fillet and chopped onion into rings with the resulting marinade. Leave for 15 min. At this time you need prepare the filling. Dry the washed prunes, cut and mix with chopped walnut kernel.

Put the resulting mass on pieces of fillet and form rolls.

Secure them with string or a toothpick. In a baking dish, greased butter lay out meat rolls, pour marinade from soy sauce, put onion rings on top, brush with cream and send to bake for 30 minutes at a temperature of 180 °.

Krucheniki is a Ukrainian dish, small meat rolls with stuffing. What are they not stuffed with! Lard and pickles, mushrooms, cabbage, bell pepper, apples, etc. The cooking technology is simple. First, the steak is beaten, then the stuffing is put inside and twisted with a thread (hence the name) to make a kind of roll. Then they are fried in a pan and stewed until tender in sauce or baked in the oven.

Real kruzhiki are made exclusively from pork, although some recipes may use beef and even chicken. Sauces also vary, some housewives stew rolls in broth, others prefer to cook in tomato juice, in sour cream or cream.

Today I will tell you how to cook Ukrainian pork rolls in mushroom sauce. A recipe with a photo will help you understand the technique, and then you can endlessly experiment with fillings. The dish will turn out juicy, a little sweet due to vegetable filling, with pronounced aroma fried meat and champignons, very tasty!

Ingredients

• pork 600 g
• garlic 1 tooth
• large carrots 2 pcs.
• onion 1 pc.
• lard or vegetable oil 2-3 tbsp. l.
• salt and black ground pepper taste

mushroom sauce ingredients

• champignons 200 g
• vegetable oil 1 tbsp. l.
• onion 1 pc.
• wheat flour 1 tbsp. l.
• meat broth or water 1 tbsp.
• bay leaf 1 pc.
• salt and pepper to taste

How to cook pork chops

1. 
   For krucheniki I take a good, dense piece of pork, like a steak, with a thin layer of fat, which will make the dish juicier. I cut across the fibers into thin slices - 0.5 cm thick.
2. 
   Then I beat off each piece (you can cover it with cling film). The meat should be very thin, almost transparent, but remain whole. I sprinkle on all sides with salt, ground black pepper and garlic, passed through a press. Krucheniki, like many dishes of Ukrainian cuisine, love garlic. But it is in this recipe that you do not need to use too much of it, 1 large clove is enough for all the meat.
3. 
   While the pork chops marinate, I prepare the stuffing. I clean and grind coarse grater carrots, and cut the onion into small cubes. On a small amount of lard (or vegetable oil), I fry the onion until soft, first, then add the carrots to it and stew them until tender. Salt to taste. The filling should be juicy. No need to try to shake the carrots until golden brown, as soon as it becomes soft and stops crunching, I immediately remove it from the heat.
4. 
   For each piece of meat I spread about 1 tablespoon of the filling.
5. 
   Then I wrap the rolls, moving in the direction from the filling to the free edge of the meat. I fix it with a thread (white culinary or sewing thread is suitable). Some housewives prefer to fasten the twists with wooden toothpicks, but this is not always convenient, the meat is not so evenly fried, and the toothpicks themselves burn quickly, even if they are soaked in water. Therefore, I recommend using the old grandmother's method - knit with a thread, not very tight, but tight, so that the filling is securely held inside. No need to tie, just wrap a few turns and you're done. And try to keep the ends somewhere on the side, then it will be easier for you to find and remove the threads when the time comes.
6. 
   I heat 1-2 tablespoons of lard (or vegetable oil) in a pan and fry the rolls on it - about 2 minutes on each side, at maximum heat, without a lid. They should be golden brown on the outside, but damp on the inside. Don't overdry the meat!
7. 
   Separately, I prepare mushroom sauce. To do this, I fry on the fat that remained after the meat, a medium-sized onion, chopped into a cube. As soon as it becomes soft, add the mushrooms, cut into slices. I fry the mushrooms until golden brown, at the very end I add salt and pepper to taste. Add flour and mix vigorously so that there are no lumps. Then I pour in the broth (if you have water, then salt it), add the bay leaf and stew for another 1-2 minutes. The result is a very rich, thick mushroom sauce.
8. 
   I remove the threads from the twisters - just find the free edge and pull it. I spread the semi-finished product in a form suitable for baking. I pour sauce. I send the rolls in mushroom sauce to the oven, preheated to 180 degrees.
9. 
   I bake for 20-25 minutes.

It turns out very juicy pork, very fragrant, with golden crust, inside - a filling that is soaked in meat juices, and all this in mushroom gravy. You can serve with any side dish, buckwheat or mashed potatoes, fresh or baked vegetables, sauerkraut. Enjoy your meal!