Albóndigas rusas: delicadas y suaves

Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, Albóndigas rusas: delicadas y suaves. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Albóndigas rusas: delicadas y suaves is one of the most well liked of current trending meals in the world. It's easy, it's fast, it tastes yummy. It's appreciated by millions daily. They're fine and they look fantastic. Albóndigas rusas: delicadas y suaves is something that I've loved my entire life.

Many things affect the quality of taste from Albóndigas rusas: delicadas y suaves, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Albóndigas rusas: delicadas y suaves delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must prepare a few components. You can have Albóndigas rusas: delicadas y suaves using 4 ingredients and 3 steps. Here is how you cook it.

Ingredients and spices that need to be Make ready to make Albóndigas rusas: delicadas y suaves:

1. 1 kg patatas
2. 250 g requesón semigraso
3. sal
4. 80 g harina (media taza)

Steps to make to make Albóndigas rusas: delicadas y suaves

1. Pelar las patatas, lavarlas y cocinarlas en agua con sal hasta que estén blandas. Luego cuele y déjelo enfriar. Moler el queso y las patatas en una picadora de carne. También puede empujar las papas a través de una prensa, o triturarlas con un mortero para hacer puré y triturar el queso con un tenedor. Agregue harina y una pizca grande de sal a las papas y al queso. Amasar los ingredientes a mano hasta que la masa esté suave. Dividir la masa en unas 4 partes y ponerla sobre la mesa o el capitel.
2. Si la masa se pega a tu mano, puedes espolvorear la superficie de la mesa con harina. Forme un cilindro un poco más grueso que el pulgar y aplánelo ligeramente. Cortar el rodillo en trozos de unos 3, 5 cm. Hierva agua con sal en una olla grande. Reducimos el gas para que el agua solo gorgotee ligeramente. Lanza las pezuñas al agua en lotes de aproximadamente 15 a 20.
3. Los cocinamos un momento, máximo un minuto desde que salen a la superficie. Pesque las albóndigas con una espumadera y sírvalas tibias.

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So that's going to wrap it up with this special food Step-by-Step Guide to Make Ultimate Albóndigas rusas: delicadas y suaves. Thank you very much for reading. I am confident that you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!