Salted lard in onion skins
6 servings
35 minutes
Salted lard in onion peel is an ancient recipe of Russian cuisine known for its rich taste and aroma. Onion peel gives the lard a golden hue and subtle spicy notes, while garlic adds piquancy. This dish is perfect as an independent snack or as an addition to traditional borscht or black bread. Historically, such salting methods were used for long-term storage of lard, and the specific cooking technology makes the product soft and tender. After cooling, the lard acquires a dense texture and becomes a true gastronomic find for lovers of rustic flavors. This cooking method makes it not only tasty but also aesthetically appealing, and its deep, rich flavor pairs wonderfully with fresh vegetables and homemade drinks.
1
Put onion peels in a pot, add peppercorns, bay leaves, and salt. Pour in water and place on the heat. Once the water boils, cook for 5 minutes, then remove most of the peels with a slotted spoon.
- Onion peel: to taste
- Black peppercorns: to taste
- Bay leaf: to taste
- Salt: 1.5 tablespoon
- Water: 1 l
2
Cut the lard into equal pieces and place it in a pot. After boiling, cook for 10-15 minutes. Then turn off the heat and let it sit for another 10 minutes.
- Lard: 500 g
3
Place the lard in a separate container, sprinkle with finely chopped garlic, and mix thoroughly. Cool the lard and place it in the freezer.
- Garlic: 1 head