In this dish taste very balanced, full-bodied. Toppings can be quite arbitrary. I chose the braised cabbage and stew chicken. This option is perfect as a dinner or lunch, and a light, vegetable salad complement it.
Dish looks spectacular, so this option is quite good and for the holiday table. Filling, as I said, can be adjusted to suit every taste and color.
For the preparation you will need:
- 9-10 thin pancakes
- 400 grams of sauerkraut
- 20 g of tomato paste
- 2-3 onions
- 1 carrot
- 2-3 chicken fillet
- Salt and pepper to taste
Approximate cooking time: about an hour.
Preparation:
We start with the preparation of pancakes. Their every woman makes for her recipe, so I deliberately did not cite here the list of ingredients. Here the result is important: 10 thin, ruddy pancakes.
In parallel, making pancakes, cabbage stew. On a heated with a small amount of vegetable oil pan spread sauerkraut. You can put out and fresh, but I love the sour. One onion finely shinkuem, add the tomato paste. Simmer until tender - about 15 minutes.
Chicken fillet cut into pieces 1 cm by 1 cm. Fry on a hot pan. Add 1 chopped onion and grated carrot on a fine grater. Simmer, covered for 15 minutes, do not forget to add salt and pepper to taste.
Prepare a rectangular shape, which will form the terrine. It is lined with cling film. At the bottom lay 3-4 pancake overlap.
Next, wrap the filling in pancakes. What is more - you decide. I got equally: 3 pancakes with stewed cabbage and 3 pancake with chicken.
Put them into a form that is very tightly clutching each other.
Hanging edge pancakes stacked on top. Send terrine in the refrigerator for several hours. It is advisable to put it under the yoke of 1-2 kg.
Serve it can be both cold and hot. Delicate white sauce only accentuate the taste terrine.
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