Verzere With Mushrooms - A Step By Step Recipe With A Photo

Verzere with mushrooms - a dish of Moldovan cuisine, small snack pies with cabbage. Today I want to offer my own version of baking with two types of cabbage - sauerkraut and fresh, and with dried porcini mushrooms

Cooking description:

Werzere with mushrooms and two types of cabbage - excellent homemade baked goods, thin dough and a lot of delicious filling inside. Today I will tell you how to cook wormhole with mushrooms is simple and easy. For the filling, I had sauerkraut, which already contained onions, carrots and a little apple, so I did not take other vegetables separately. Sauerkraut generally gives a very interesting sour note to the dish, and in combination with porcini mushrooms, it is generally delicious. Of course, if you do not have porcini or dried mushrooms, then you can take fresh champignons, only twice as much. Try to cook this hearty dish, and the verzere will fly away, just like our pies.

Purpose: For lunch / For dinner / For an afternoon snack / Inexpensive

Main ingredient: Vegetables / Cabbage / Mushrooms / Dough / Porcini mushrooms / Dried mushrooms / White cabbage

Dish: Baking / Pies / Filled Dishes

Ingredients:

• Sunflower oil - 100 grams
• Water - 1/2 Glass
• Premium flour - 2 Glasses
• Sauerkraut - 200 Grams
• Fresh white cabbage - 200 Grams
• Dried porcini mushrooms - 50 Grams
• Eggs - 1 Piece (for lubrication)
• Salt - 1/4 Teaspoon

Servings: 4

How to cook "Verzere with mushrooms"

Combine water with vegetable oil, add salt and stir well. Add flour to water and butter, stir well and knead into a tough elastic dough. Let the dough stand for 20-25 minutes. While the dough is resting, fry the sauerkraut in a frying pan with a spoonful of oil until golden brown. Then add fresh cabbage to it and fry for another 10 minutes. Dip the dried mushrooms into water and let them stand for 30 minutes. When the mushrooms are swollen, cut them and send them to the cabbage in the pan. Fry everything together for another 5-7 minutes.