Sweetbread cutlets
4 servings
30 minutes
Rutabaga cutlets are an ancient dish of Russian cuisine that combines the tenderness of vegetables with the exquisite taste of spices. Rutabaga, rich in vitamins and nutrients, gives the cutlets a sweetish hue complemented by the light spiciness of nutmeg. Breadcrumbs create an appetizing golden crust, while a sauce made from raisins and sour cream adds subtle notes of sweet-sour flavor. These cutlets can be served as a standalone dish or paired with a side — they are perfect for a light dinner or hearty lunch. Historically, rutabaga was an essential vegetable in Russian cuisine, especially in rural areas where it was used to prepare various nutritious dishes. Today, rutabaga cutlets remain a delicious and original option for those looking to try something unusual and healthy.
1
Peel the turnip, cut it into pieces, pour hot water over it, and let it sit for 10-15 minutes.
- Swede: 1 kg
- Water: 3 glasss
2
Then drain the water, place the rutabaga in a pot, pour in boiling water, and cook until soft; after that, pass the rutabaga through a meat grinder, add salt, beat in the eggs, add melted butter, crushed white breadcrumbs, nutmeg, and mix everything well; shape the mixture into patties, coat them in breadcrumbs, and fry in oil.
- Swede: 1 kg
- Chicken egg: 4 pieces
- Butter: 4 tablespoons
- Breadcrumbs: 200 g
- Nutmeg: to taste
- Breadcrumbs: 200 g
- Butter: 4 tablespoons
3
To prepare the sauce for the cutlets: place washed raisins in a pot, add water, put in butter, sugar, and boil for 15 minutes (from the moment it boils); then add sour cream, a tablespoon of flour to the sauce, stir, and bring to a boil.
- Raisin: 190 g
- Water: 3 glasss
- Butter: 4 tablespoons
- Sugar: 0.5 glass
- Sour cream: 115 g
- Wheat flour: 1 tablespoon