8 dishes for which you should be ashamed

1. noisettes

Meatballs are traditionally cooked in a tomato sauce, but used for its foundations tomatoes against the laws of cooking. This freedom in the recipe seriously alter the taste of food - make it less intense.

the right recipe

Ingredients

• 1 kg minced pork;
• 2 onions;
• 1-2 eggs;
• 1-2 garlic cloves;
• 3 tablespoons tomato paste;
• 2 cups of water;
• 100 g of boiled rice;
• 2 bay leaves;
• salt and pepper - to taste.

preparation

Mix the minced meat with boiled rice. Finely chop the onion, garlic skip through chesnokodavilku and add them to the stuffing. Pour the resulting mixture into eggs (one large or two smaller). Season with salt and pepper and mix thoroughly.

Mix tomato paste with two cups of water. Add the bay leaf.

Wet your hands and form meatballs. Then grease the pan with vegetable oil and fry the meatballs until half. Now fill it with diluted tomato paste and leave the stew to simmer for 40 minutes.

2. Stuffed cabbage

With stuffed cabbage is the same story: as a basis for the sauce should use tomato paste, as its flavor is more intense than in fresh tomatoes.

the right recipe

Ingredients

• ½ kg minced beef;
• 1 onion;
• 1 carrot;
• ½ cup of cooked rice;
• 1 cabbage;
• salt and pepper - to taste;
• 3-4 tablespoons of tomato paste;
• 3 cups of water + water for blanching cabbage;
• vegetable oil.

preparation

Remove from the upper leaves of cabbage. Purified head place in boiling water for 3 minutes. Then remove and cool slightly. Remove the soft leaves. Place them on a cutting board or large plate.

Now proceed to the preparation of the filling. Rub on a coarse grater carrots and chop the onion. Fry until golden brown in a frying pan with a small amount of vegetable oil.

Zazharku ready, add the minced meat. There also stir in rice. Salt, pepper and stir.

The resulting mixture was put into the center of the cabbage leaves. Then fold them into rolls and place in a saucepan with the base downwards.

Cabbage rolls just need to pour the sauce, he prepares a 3 tablespoons of tomato paste, mix with 3 cups of water, add salt and pepper. Do not overdo it with the sauce: the tops of cabbage should not be flooded.

Bring the sauce to a boil and simmer over a low heat stuffed 45-50 minutes.

3. Borscht

The main ingredient in the borsch - beetroot: she gives him a rich color. And for a taste of this soup is primarily responsible tomato dressing.

To soup was especially delicious, you need a very mature, grown in the open field under the bright sun tomatoes. If you do not grow tomatoes in a subtropical climate, it is better to choose natural tomato paste.

the right recipe

Ingredients

• 1½-2 liters of water;
• 400-500 g of pork or beef bones;
• 2 beet;
• 1 carrot;
• 3 onions;
• 4-5 tablespoons of vegetable oil;
• a little vinegar or lemon ½;
• 2 tablespoons tomato paste;
• 300 grams of fresh cabbage;
• 4 potatoes;
• salt and pepper - to taste;
• 1-2 bay leaves;
• greenery.

preparation

Place the meat in the pan with water, bring to the boil and cook it or a half hour. Remove from broth foam: it only spoils the taste.

Until the meat is cooked, rub grated beets and carrots, chop the onion. Fry them in a pan with a little oil for 5 minutes. Zazharku add a little vinegar or lemon juice. Continue to fry for 5 minutes. Then put in zazharku tomato paste, stir and continue to roast for another 5 minutes.

When the broth is cooked, remove the meat - it needs to cool down. At this time, put in a pan shredded cabbage. Cook for 10 minutes, then add the sliced ​​potatoes. Cut the cooled meat and put it back in the soup. Add zazharku, bay leaf and parsley. Cook for a maximum of 7 minutes more.

A more detailed recipe for borscht look at another material Layfhakera.

4. Pizza

Pizza - a traditional dish of Italian cuisine. Recipes from this burrito a lot, and most of them have a tomato sauce. Do it can only be from tomato paste. These Italians would never have replaced it with ripe tomatoes or ketchup, because the taste of the pizza will not authentic.

the right recipe

Ingredients

• Dough (how to cook, read here);
• any filling of your choice, such as vegetables, sausage, chicken or beef;
• tomato paste;
• cheese.

preparation

Preheat oven to 200 ° C. Roll out the dough on the size of your pan or form. Generously grease the base of tomato paste. Spread the stuffing evenly on your taste and sprinkle with cheese. Put the pizza bake for 20-25 minutes.

5. Goulash

Goulash recipes a lot. But the most correct - Hungarian: it is in this European country have come up as stew meat.

Hungarians your goulash made from beef and always add the tomato paste in it: it is an ideal complement to any food protein, especially red meat recipes. The fact that the tomato paste contains organic acids that make the meat soft and juicy in the extinguishing time.

the right recipe

Ingredients

• 1 kg of beef;
• 1, the sweet peppers;
• 1 onion;
• 5 garlic cloves;
• 2 tablespoons of vegetable oil;
• 1 bay leaf;
• salt and pepper - to taste;
• 3 tablespoons paprika;
• 1½ cups beef broth or water;
• 3 tablespoons of tomato paste.

preparation

Slice the pepper and onion into small cubes, garlic pass through chesnokodavilku. Fry with vegetable oil in a deep frying pan or saucepan. Add the bay leaf.

Cut the beef into pieces of medium size and place in the pan. Season with salt and pepper and sprinkle with paprika. Fry, stirring for 5 minutes. Now add tomato paste is mixed with water or broth. Extinguish the lid on a low heat for a half to two hours.

6. lasagna

Classic lasagna prepared with Italian tomato sauce bologneseRAGÙ CLASSICO BOLOGNESE. Its essential ingredient - tomato paste and spices. Change it to the fresh tomatoes are not canon.

the right recipe

Ingredients

For the sauce bolognese:

• 1 onion;
• 1 carrot;
• 600 g of tomato paste;
• 600 g of minced meat;
• salt and pepper - to taste.

For the bechamel sauce:

• 120 g butter;
• 3 tablespoons flour
• 1 liter of milk;
• 3 tablespoons olive oil;
• ground nutmeg - to taste.

For the lasagna:

• 600 g of sauce bechamel;
• 600 g Bolognese sauce;
• 60 g butter;
• 2½ tablespoons flour;
• 2 tablespoons olive oil;
• 750 ml of milk;
• 10 ready dried leaves lasagna;
• 500 g hard cheese.

preparation

For the sauce bolognese: Fry onion and carrot in vegetable oil until golden brown. On another frying pan, start cooking the stuffing. When it is half ready, add thereto zazharku, tomato paste, basil, garlic, parsley, salt and finely chopped onion. Simmer until tender.

For the bechamel sauce: Mix in a saucepan, butter and vegetable oil. Place the container on the stove. Gradually add to flour mixture and stir constantly whisk - so the sauce will not be lumps. Then make a weak fire and pour the milk in a saucepan. Tomita mixture to a lean state cream. At the end, add ground nutmeg.

for lasagna: Fill the bottom of the baking tin a little béchamel sauce. Pour in a single layer several sheets of lasagne, then separate Bolognese and cheese sprinkle. Now repeat layers: béchamel, lasagne sheets, Bolognese and cheese. Place in an oven preheated to 180 ° C for 40 minutes.

7. pasta bolognese

Another dish, which is useful bolognese sauce - pasta of the same name. Here too it is impossible to use fresh tomatoes. Firstly, this is contrary to the classic recipe. Secondly, replacement of ingredients affect the taste of food - make it less intense. Third, from the tomato paste simply refuse to anything: it is no less useful than tomatoes, and some indicators even better than fresh fruit. For example, in the paste more vitamin C: 45 ml per 100 gram product - this is half the daily requirement for an adult male.

the right recipe

Ingredients

• 1 carrot;
• 1 celery;
• 1 onion;
• 1 clove of garlic;
• 1 sprig rosemary;
• 4 tablespoons olive oil;
• 600 g Bolognese sauce;
• 100 ml of red wine;
• salt and pepper - to taste;
• basil leaves - for decoration;
• 500 g of spaghetti;
• a little grated parmesan.

preparation

Cut the carrots, onions and celery into small cubes and fry until soft with the rosemary. In another pan, heat the sauce bolognese with wine, then add the vegetables and spices. Simmer together for a few minutes.

Cook the spaghetti until al dente state. Put the pasta on a plate, put sauce bolognese, garnish with basil leaves and grated cheese.

8. Stuffed pepper

This oriental dish traditionally cooked with tomato paste: ingredient used in the days when its industrial production was no speech.

the right recipe

Ingredients

• 4 bell peppers;
• 300 g of minced meat;
• 1 carrot;
• 1 onion;
• 2 tablespoons of vegetable oil;
• 2-3 tablespoons of tomato paste;
• 100 g of boiled rice;
• salt and pepper - to taste;
• spices (paprika, cumin, coriander, hops-suneli - to taste);
• 1 bunch of parsley.

For the sauce:

• 2 tablespoons of cream;
• 2 tablespoons tomato paste;
• 1-1½ cups of water;
• salt and pepper - to taste.

preparation

Carrots and onions cut into small cubes and fry in a pan with butter and tomato paste until golden brown. Zazharku Mix with minced meat and rice. Salt, pepper, add the paprika, cumin, coriander, hops-suneli and chopped parsley.

Cut off from the top of the peppers and remove the seeds. Stuff them with minced meat and place in a large pot or cauldron filled up. Pour the sauce so that the tops of the peppers were visible above it.

Bring to boil and simmer over a low heat for 40 minutes. Remove the dish from the heat and leave under cover for 10-20 minutes.