Varya – Варя Гуцульська рецепт ТОЧНО СМАЧНІШЕ та краще за вінегрет! Салат з буряком

Varya – Варя Гуцульська рецепт ТОЧНО СМАЧНІШЕ та краще за вінегрет! Салат з буряком

Because it’s a slipper, it’s delicious, it’s Ukrainian and it’s in our style here, in principle, nothing complicated, but combining it with love, because we don’t have time, we need to speed up, life is very changeable, she’s so zonato aldente, we’ll touch

It, we’ll pierce it if everything ok, let’s get the beetroot for now, or rather, let’s say it. The beetroot, the beetroot is being baked, the beans are also cooking. Something is not right for me, I

Say. Well, let’s put it in the bath and let it warm up. As they say, the dish is full of benefits and love. I don’t know who invented it once, but they are. I’m pushing them. ruku Greetings viewers and subscribers of my channel. My name is Andrii Klius and today we will

Cook with love and prepare an ancient Hutsul dish called Varya. I think you definitely haven’t heard of it. Well, maybe someone in the west of Ukraine has heard, but you probably You certainly haven’t heard of it, but I can give you an example.

You know such a dish as vinaigrette, but it’s not our dish, it’s a dish from somewhere over there. But Varya is a very similar and much better Ukrainian dish that you and I will prepare. I’m sure that right today, when you look, you have to

Cook it, because it’s a slipper, it’s delicious, it’s Ukrainian and it’s in our style, so let’s start cooking a small donut with you. Well, let’s go. First, I forgot to say that this dish is very useful, and now you’ll see why. Let’s go. we have beetroot here, let’s see. Now we

Will bake it with you. Prunes. Green onion. Herb salt. This is pepper. black beans for you. I soaked them for 4 hours in cold water and now you and I will just boil them. By the way, I took these beans. It was a discovery for me. If you eat them,

They taste good. This flashback is specific to childhood. it’s like green peas growing in my grandmother’s garden like this, you opened it like that, and there these peas are green, it’s simple One by one, try soaking it like this . we will need peel and juice, walnut oil, garlic, sauerkraut, pickled cucumbers,

Mustard, grain mustard, plain mustard, then honey and oil, that’s all. That’s it, we’ll have a dish here, in principle, nothing complicated, but combined with love, it will turn out perfectly, let’s go. We drain the water you see, I drained it, poured it all into a banyak, filled it with water, we

Salted the whole thing like that and set it to boil. these pieces will still be baked a little, that is, they will be a little more than we need so that they will be at the final, so we will cut the beetroot in two, then we will probably cut it into slices like

This, you can see from this thickness, and then we will make it like this, hop, hop, triangles you see, this way it will be good, it will still be baked, plus it is for the fact that it is small pieces It

Will be baked quickly because we do not have time, we have to speed up, life is very changeable and we always have to be in a hurry, so we pour such pieces here and that is exactly what we do all the time with other [music] particles, chopped beets, you and I

Will season the only thing we need to chop here is garlic, what do we do with it, we take it, put it like this, and crush it like this . We remove this noise from the beans. We don’t need it. We transfer it to the beetroot . but then, of course, it

Will dissolve and give its creamy aroma to the whole beet. Good afternoon, dear audience of Andrii Klyus, I would like to thank you for collecting not our night visions, which help us destroy the enemy and also detect him in a timely manner, because night vision devices are currently in

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From UAH 1000 I’ll put it at 200°, it will bake nicely in foil now, we need foil, but first we’ll add ordinary sunflower oil with you so that it all comes together, then we’ll add salt here, of course , we’ll add salt here, in general, it would be great to add fresh

Thyme to unfortunately, I don’t have it, but if I had, I would add it, it would be perfect with baked vegetables, add ground black pepper and add mother-of-pearl, you also know it as oregano, it is instead of thyme, it needs a little more because it has such a subtle taste, you understand, but

It has open and that’s all, now we’ll have to mix it carefully, we take a spatula and mix it well. That’s how we mix it so that all the components are combined and this beetroot wants to fall out,

You know, well, it’s like one of me escaped Well, it’s okay, let it escape, you know, so that there are everywhere on the beetroot all the components, and then when it will be baked so that these components go into the beetroot, let’s call it that, we take the foil, unfold

It, it’s better to make such a double layer. That’s how we pour the beetroot onto the foil, then in order for it to be cooked in us, we distribute it evenly. That’s how plus or minus one in a layer somewhere like that and now we wrap it [music]

Voila, then it will be, you see, it is not quite so completely Well, it is closed, but not completely sealed, so it will, roughly speaking, be steamed plus baked, that is, the temperature there is 200°, but due to the fact that it is wrapped, it will be so

It will be very comfortable for him to run there, like in a sauna, and all the aromas will combine and make the beets incredibly tasty in our dish. Boil and then bake until ready. I think it will be 20 dashes, 30 minutes, maybe less. In 15 minutes, we

Will look at it, open it, feel it we will pierce it if everything is ok, we will remove it if not and we will bake it for 5 minutes because we do not want the beetroot to be overcooked, you understand. It has to remain so aldent, that is why we first

Set it to 200° 15. Then we will cook it to the consistency we need until we check the beans, they have already been cooked for about a few minutes 10 she is still too aldenta, in general, I will show later how to check her, but now

She is still a puppy. Let her cook, and then we wait for the beans until the beets, or rather, let’s say already the beets because these eyes are affectionate, my wife tells me that not everyone likes the beets, that’s why the beets are baked the beans are also cooked. And

You and I will take the prunes and soak them in boiling water so that they are soft. We will pour them in. And that will be enough. Let’s leave them there for a couple of minutes to 5 minutes so that they soften nicely. You can, in principle, get them

Cold. it doesn’t need to lie there, soaked, turned sour, that is, I have it. To be honest, this prune has been lying in the refrigerator for a long time and I need to resuscitate it somehow, you understand, because he’s already telling me something, I’m not really saying,

Well, let’s put you in the bath and warm it up, as they say that is, it takes two minutes for it to soften further, we get it and you can continue to use the cucumbers, they are delicious, you can cut them, I approve, now

We cut them . This is how the ends are and how we will cut it, for sure, let’s cut it in half like this, like this, and so on. This is how [music] to chop. I think it’s good and we’ll transfer it here

And do the same with all of these delicious gherkins and let’s see what we have here with all of our beans, it’s already been cooked for about 20 minutes, you see. It kind of keeps the texture you can see the texture , it holds, but how to check if it is ready

? a couple of minutes and that’s all, friends, and now is the time to like this video, subscribe, and write a comment of eight words, all this for the promotion of my channel and Ukrainian YouTube . you see, there are different ones, some are a little longer, some are

A little shorter, so that it doesn’t hang down anywhere, then I suggest you take a cabbage. That’s how rough it is. And at least that’s how it all goes, and we pour it into the pickled cucumbers, and that’s how we do it. With all

The cabbage, the beans you see are ready. We washed it with cold water and now we put it aside for the time being, let it wait for better times until the beetroot is baked, and while we have the beetroot, it is still baking. Now we will check it for now, let

‘s take a prune and pour water. Here we will also add it here. Here it is so softened it became like this a little, you see, it became like this, let’s cut it into four. I think in small pieces so that it will just fall somewhere like a cucumber.

That’s right, but small. Because I honestly don’t like prunes, so I can’t eat it directly. But my wife loves it very much, so I add it to such you know the goals, and that’s how you see such pieces and add them here, that is, he will give his note, but yes,

He won’t get a whole piece like that and cut all the other pieces in the same way, in principle, from such a complex thing, we’ve already done everything, all that’s left is to wait for the beetroot to be ready and so he checked the beetroot again Well, I

Won’t say that it’s raw at all Well, it’s still about half ready, that is, it stood for 20 minutes and I think another 15 minutes. You and I. What are we going to do? Let’s prepare the sauce for our salad. We need honey, oil, mustard, regular Dijon mustard, and we need lemon

, salt, and pepper . lemon fresh What do we do with a lemon, as usual, we roll it on a board like this, why do you ask? And I will tell you that when we

Smell it afterwards, it just leaves such a rich taste of lemon, that is, the essential oils that are in the peel, they come out and that way it is better the flavors are released and they go straight into the dish, and to be precise, into our sauce. That is, we need to

Take some zest. I think from half a lemon. This is how we remove it. Maybe even a little less than a quarter of a lemon. Let’s make it more correct this way. here it is not complete yet. By the way, we only need the yellow part. You can see

The white part from half a lemon somewhere. We don’t need it because it is bitter. We don’t need it. We don’t need it. You see, that’s how much it turned out. Now here we add ordinary mustard with you. This is how we also add John’s mustard

Or grain mustard here, then we need to add homemade honey here, let’s first take this spoon with a mountain of razuviiinchik This is how we will throw it, then we will mix it, here we will take this

Much at first and now we will also add here Fresh from half a lemon Here’s how through your hand so that the bones don’t get caught salt, pepper, freshly ground and regular oil to combine it all, mix so that

All the components are combined, it’s clear that this is a salad we don’t have for one portion, somewhere for two or three, I’ll prepare it for you right away so that you you understood that’s how I take it, that is, in

The description. By the way, who doesn’t know in the description under this video. There are all the grammes under all the culinary recipes, so be sure to take a look. If you don’t know where to find everything, we got it like this, you see the

Honey sauce -mustard, you can call it that, let’s put it aside and wait until the beetroot is cooked, I think it will take about 10 minutes and it will be ready, friends. I remind you that I am sharing with

You access to my cool culinary library, which I have been collecting for more than 10 years, there are top books by famous top chefs and na and Eleven medicine Park and arus gastrnoomic is the coolest culinary encyclopedia, which was written under

The patronage of the top French chef Jules Rubichon, so write to me on Instagram in private and I will give you access to my library . the knife, you see, it pierces, but it keeps the texture, you see [music]

Op Ugh, friends put the beetroot in a plate, let it cool a little and we will mix and serve, the only thing left for us is to chop the green onions for serving and the walnuts, we also need to warm them up so that they are crispy and tasty, sprinkle them over

Nuts in a dry frying pan, green onions. This is how we put and chop most of it. This is how we pour it into all the components. it’s very simple, this is how we chop all the components, we can

Mix them into the beans, I’m just, well, to be honest, I don’t have any kind of musak, so I have to mix it in a banyak , so in a banyak, we add baked beets to the beans. The main thing is that it should not be

On a white cauldron, so be very careful not to splash it. Then we add cabbage, cucumber , prunes, onions. This is how we add it. We season it with dressing [music] we mix it. It looks great. of various microelements, vitamin C in the cabbage, that is, the dish is full of benefits and

Love. Moreover, it is a Ukrainian dish. It is cooked, so I think it should be prepared. Let’s serve it. I have a unique plate of Ukrainian hand-made production. We will serve it nicely in the center. Look what are the colors here, plus the plate is pretty in itself,

Let’s sprinkle it all with nuts. Here’s how we’ll give it some more crunch, and what’s up, let’s give it a nice one. Let’s do it like that and give it a little more green [music] Colors [music] super friends, you must cook this dish, it’s very it’s delicious, very Ukrainian, and there’s a

Lot of vitamins here, it’s filling, you can even eat it, and you know the combination of sweet and sour beetroot sauce, that is, it’s all so coolly invented, I don’t know who invented it once, but they did. I shake my hand

. everything will be Ukraine, Glory to Ukraine, I hug you, I kiss you right in the soul, your boss [music] pa-pa

Varya – Варя Гуцульська рецепт ТОЧНО СМАЧНІШЕ та краще за вінегрет! Салат з буряком

Вітаю вас глядачі та підписники мого каналу
Сьогодні ми приготуємо з вами старовинну гуцульську страву Варя, тому якщо ви полюбляли салат вінегрет радянський – можете про нього забути, бо це набагато смачніше та краще!

Нам потрібно:
Квасоля суха 150г
Маринований огірок або квашений 100г
Зелена цибуля 20г
Квашена капуста 150г
Чорнослив 30г
Волоський горіх 20г

Запечений буряк:
Буряк зачищений 450г
Масло 40г
Материнка сушена(орегано) 2г
Часник зачищений 10г
Сіль, перець по смаку

Заправка в салат:
Півлимону 60г(треба сік і цедра)
Мед 40г
Олія 100-200мл в залежності від бажаної густоти
Гірчиця звичайна лагідна 15г
Гірчиця діжонська зернова 20г
Сіль, перець по смаку

І дрібка любові обовязково!

00:00 – Інтро, Вітання
01:26 – Що потрібно для Варі?
02:52 – Готуємо квасолю
03:18 – Нарізка буряку
04:26 – Заправка для буряку
05:29 – Звіти
07:10 – Запікаємо буряк
10:55 – Замочуємо чорнослив
11:40 – Нарізка капусти, огірків, чорнослив
15:34 – Заправка для салату
18:48 – Книжки
19:17 Збираємо салат
21:57 – Сервірування і дегустація
23:01 – Резюме

Приємного перегляду!
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