Shtrumba Kuban

  • Nutrition Facts
  • Calories: 217
  • Protein: 11.12
  • Fats: 11.25
  • Carbohydrates: 16.32
    Штрумбы кубанские

    Shtrumby Kuban with turkey meat in sour cream. For HozOboz, the Kuban shtrumba turned out to be a previously unfamiliar dish, so it was doubly interesting to cook them. We present you Kuban meat stumps, in which meat from the drumstick of a turkey was used for minced meat. The unusual shape of sliced rolls, reminiscent of roses, looks great on plates. The cooking method, which is called poaching (with incomplete immersion in water), gives an amazing effect - the products come out like steamed Asian buns. The use of different fillings, including vegetable and sweet ones (such as nuts, raisins and candied fruits), allows you to get a huge range of flavors and types of dishes, from the main course to an unusual dessert.

    The history of the preparation of Kuban shtrumbs

    Such Kuban shtrumba, the recipe of which HozOboz offers today, are widely represented in the cookbooks of the Kuban cuisine, based on the traditions characteristic of cooking among Ukrainians, Russians, Circassians and other Caucasian peoples. Therefore, it remains a bit of a mystery how a characteristic German dish called strumbs, shtruls or steam strudels got into the classics of the Cossack cuisine of southern Russia.

    Meat strudel, for which the names khanum, burek are used in the cuisines of eastern peoples, have a wide European distribution, occurring in all German-speaking regions, on the territory of the former Austria-Hungary and in places of compact settlement of European Jews.

    Apparently, these Kuban shtrumbs were used by those ancestors of the modern population of the Stavropol and Krasnodar Territories who came from the Ukrainian part of the empire, or who closely communicated with them. In turn, the Ukrainians adopted these traditions from the Jews, who had the right to live in limited areas, which included most of the small towns, as well as certain areas of large cities located on the territory of modern Ukraine, within the boundaries of the legal Pale of Settlement, defined on on the basis of the Decree of Catherine II of 1791.

    Kuban cuisine is very eclectic even now, ready for everything new, but in the traditional manner of hearty dishes, for example, easily deciding to cook Kuban shtrombs according to a recipe in a slow cooker, with different sauces - creamy, sour cream, tomato, vegetable, spicy. HozOboz prefers to start acquaintance with stumps in sour cream sauce, which are not at all complicated, but remain in the memory of those who have tried them at least once for a long time. After all, it is not without reason that such original rose rolls have forever lingered in the national cuisines of many peoples!
    The history of cooking leaves on its pages only what the majority really likes, which you will soon join if you have not tried to cook and eat shtrombs before.

    Look at the Kuban shtrumba, the recipe with a photo of which invites you not to hesitate with their preparation and to please your loved ones in the near future! After all, this requires the simplest products, usually found in the constant arsenal of every housewife.


    For test:

    • flour - 5 tbsp.;
    • curdled milk (yogurt or kefir) - 500 ml;
    • egg - 1 pc.;
    • salt - 1 tsp;
    • sugar - 1 tbsp. l.;
    • soda - 1 tbsp. l.

    For filling:

    • minced turkey - 600 g;
    • leek - 1 pc.;
    • salt - to taste;
    • ground red hot pepper - to taste;
    • ground red sweet pepper - to taste.

    For sauce:

    • vegetable oil - 100 ml;
    • sour cream - 400 ml;
    • frozen parsley - 1 tbsp.;
    • salt - to taste;
    • ground red hot pepper - to taste;
    • ground red sweet pepper - to taste.

    Step-by-step preparation of Kuban shtrumbs in sour cream:

    1. Let's prepare everything you need for making shtrombs - premium flour, an egg, baking soda, sugar and goat milk yogurt to make dough, as well as freshly minced turkey meat, two types of red pepper, salt, leek, for toppings, and sour cream, parsley, leek, hot and sweet ground pepper, vegetable oil and salt to cook shtrumba in a delicious sauce.

      Let's prepare all the products to make dough, stuffing and sauce for Kuban shtrombs

    2. Add salt, sugar and soda to the sifted flour.

      Pour soda, sugar and salt into the flour for the dough

    3. Add a chicken egg, and mix without going beyond the boundaries of flour in a bowl.

      Add the egg to the flour mixture

    4. We will do the same when adding yogurt.

      Let's add curdled milk to the dough

    5. Knead the dough, forming a bun, and leave it under a towel for twenty minutes.

      Knead the dough and let it rest for 20 minutes

    6. In the meantime, let's take care of the minced meat - add pepper, salt and a little water to it.

      Minced turkey salt, pepper and dilute with water

    7. Cut the washed leek into rings.

      Leek cut into thin rings

    8. Thinly roll out the sixth part of the dough into a rectangular (oval) juicy.

      1/6 of the dough roll out into a thin rectangle

    9. Spread on a juicy minced meat and sprinkle with leek rings.

      Distribute minced meat with leek on the juicy

    10. We roll the roll, wrapping the edges inward.

      Sochen with minced meat we roll up

    11. Cut into equal pieces about 3 cm thick.

      The roll must be cut into pieces of 3 cm

    12. Sauté the leek in a wok with vegetable oil.

      Leek should be sautéed in hot oil

    13. We lay out the stems made from half of the dough for sautéing.

      Half of the stems made from the whole dough are placed on top of the sautéing

    14. Fill them with hot water by a third.

      Shtrumba fill 1/3 with water

    15. Cook them under a lid for about 20 minutes over low heat.

      Under the lid in 20 minutes the stems will start

    16. When all batches of stems are cooked, grease the layer of stems with sour cream.

      Brush each layer with sour cream

    17. Sprinkle the dish with parsley.

      Add parsley for taste

    18. Add hot pepper and water.

      Let's pepper the stems

    19. Season with sweet pepper and close the lid.

      The last note is sweet pepper in sauce

    20. After 5-7 minutes, the Kuban stems are ready. Serve them hot, 5-7 pieces per serving. It's delicious!

      Let's sweat the shtrumbs for 7 minutes and serve them to the table

    About the benefits of Kuban shtrumbs with meat filling

    Such a hearty dish is great for people who lead an active lifestyle, because it can fill them with energy for a long time. Steaming in hot water is much healthier than roasting and tastier than boiling, so eaters will enjoy a delicious steam-like dish. The use of turkey meat and leek makes such a meat and flour product dietary.

    Alternative cooking options for strumbs

    Do you want to know how to cook Kuban shtrumba in a different way? The Kuban classics of making such mini-rolls are very diverse. Use minced pork, potato with mushrooms or cabbage for an original taste. The same can be achieved by substituting sauces. HozOboz invites you to start with this precise instruction, and after preparing the shtrumba according to a new recipe, share your impressions with readers, tell about your secrets and traditions, while getting acquainted with southern Russian cuisine. Have a great gastronomic experience!

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