The cuisine is very delicious there. They prefer meals of Caucasus, Russian and Greek cuisine. Different tasting flavouring liking and traditions are mixed in recipes. The presenter Igor Vukolov examined ancient steppe dish a shepherd lamb. The qualified shepherd told him how much meat may be placed in a lamb's stomach, and what this dish is dug for. Then the presenter set out to Stavropol restaurant «Lesnaya Polyana». This is where together with a skilled cook, whose first job is a jeweller, learned how to prepare «Boyarski Style Chicken», light salad «Lesnaya Polyana», and got inspired by energy steppe tea. Cuisine journey was memorable and the dishes unusual. Such different and harmonious as citizens of Stavropol are.

Recipe «Shepherd lamb»

Recipe «Boyar's style Chicken»  

Recipe «Salad «Forest Glade»»

Recipe «Steppe tea»

Shepherd lamb

at least 7 hours. This is a sort of a camp dish, so that is should be prepared on the open air.
Ingredients:
Half or the whole lamb carcass (depends on size), onion to taste, salt, black pepper and carum. Cleared stomach for baking meat in.

Directions:

Cut lamb along joints. Do it carefully to prevent sharp edges. Cut 5 onions into thin rings and add to meat. Salt, pepper, add carum and garlic. Blend with hands to make onion give juice. Turn stomach inside out. Put meat and onion into it and sew it up carefully to preserve juice. Dig a little hole to fit a filled with meat stomach. Light a campfire, prepare coals. Make a hole in coals and put lamb into it. Pour some more coals and soil above. Leave smoking hill for at least 7 hours. For this time the lamb will be stewed enough and become fascinating tender, flavoured, and delicious.

Boyar's style Chicken

recipe serves 8-10 persons; cooking time ~ 1 hour
Ingredients:
1 chicken, 300 g. pork, 300 g.chicken meat for minced meat, some onions, salt, pepper, garlic.

For pancakes: 300 g. milk, 1 egg, flour and salt.

Directions:

Cut the chicken and put the skeleton off. Free legs from bones. Cut extreme joints on legs and wings. Rub the carcass with garlic from inside and left for a while. Cut pork and chicken into dice, the same thing with onion. The more onion you have the more juicy minced meat will be. Roast all this in vegetable oil stirring slowly. There's no need to wait until light golden since the stuffing will be baked inside chicken. While the meat is being roasted knead the dough for pancakes. It's simple – milk, an egg, salt and flour. Make 6-7 pancakes. They shouldn't be thin to prevent them from tear. Before you put the meat off the fire salt, pepper and add spices to your taste to it. Let it cool for a little and chop to minced meat. Stuff pancakes with meat. Roll them carefully and put into chicken carcass so that each pancake has its place. The chicken at the same time must have a view as if it wasn't cleared off. Now you can sew all holes with threads or fix with a wooden skewer. Bake in oven until toasted crust.

Salad «Forest Glade»

recipe serves 2 persons; cooking time ~ 10 minutes
Ingredients:
lettuce leaves, garden rocket, half of sweet pear, several rings of canned pineapple, light salted salmon.

For sauce: olive oil, mustard, any spices to taste, juice of half a lemon.

Directions:

Tear garden rocket and lettuce leaves by hand and put on plate. Pour with sauce. Cut pear and pineapple into dice and pour with sauce again. Thin slices of light salted salmon are rolled up and added to plate. The dish can be decorated with physalis and green plumelets of schnitt onions. Sprinkle with sauce and the salad is ready!




Steppe tea

recipe serves 2 persons; cooking time ~ 10 minutes
Ingredients:
any spring steppe herbs: mint, thyme, basil, origan. Sugar, lemon or citric acid, spoon of honey to taste.

Directions:

Infuse all herbs all together with lemon and citric acid. There's one secret – citric acid together with basil gives more saturated pink color. Your drink will more delicous with a lemon but less colorful. Add honey or sugar and let draw for a little.