Recipe from Polina Maximova for Sunday dinner
ANDCtrice Polina Maksimova (@polinamax) shared with BeautyHack a recipe for a rabbit with mushrooms.
Polina Maksimova. Actress
“The cooking process is a great emotional relief for me. But I don’t cook dinner every day – a busy shooting schedule doesn’t provide such an opportunity. Although in the most difficult working mode, if my soul asks, I can get up to the stove – even at night! I also have a column in social networks with the appropriate name: “Night dojoor with Polina Maximova” (smiles.) I learned to cook from my grandmothers. One of them skillfully sculpted dumplings – this is a dish of my childhood. The whole family prepared them. It was a fascinating process: grandmother sifted flour into a large enamel bowl, added eggs, water, and began to knead the dough. At that time, grandfather was twisting the meat – on an old, mechanical meat grinder, which was fastened with a screw to the edge of the table. Then, when the dough was rolled out into a large thin pancake, my mother cut circles with a special glass. And then we all together at the same table began to lay out the filling and sculpt dumplings – for conversations, stories, laughter. It is in such joint creativity that a real family appears for me. Now my signature dish for dinner is rabbit with mushrooms. I share the recipe! “
Rabbit with mushrooms
Small rabbit – 1 piece
Champignons – 500 g
Dried apricots – 10 pieces
Large onion – 1 piece
Sour cream – 250 g
Wheat flour – 1.5 tbsp. l.
Salt, ground black pepper – to taste. Vegetable seasoning – 1 tbsp. l.
Parsley – quarter bunch
Vegetable oil for frying
How to cook:
1. Rinse the carcass well and cut into small pieces.
2. Place the meat in a deep frying pan with heated oil and fry on both sides for a couple of minutes until dark golden brown.
3. Reduce heat, pour in half a glass of water, cover the pan with a lid and simmer, periodically turning the pieces of meat, for 20 minutes (adding water if necessary).
4. Rinse the mushrooms and cut into thin slices. Onions – in half rings. In another frying pan with oil, fry the onion until golden brown, then add the mushrooms and over low heat, stirring constantly, fry for another 5 minutes.
5. Put mushrooms and onions in a frying pan with a rabbit, pour in 250 ml of water, add vegetable seasoning, salt and pepper and let it boil. Reduce heat to low, cover skillet and simmer for at least 20 minutes.
6. Mix sour cream and flour, pour over the rabbit, add washed dried apricots and simmer for 10 minutes. Turn off the heat and let the dish stand under the lid for another 10 minutes. Divide into bowls and sprinkle with finely chopped parsley.