Garlic croutons from Borodinsky bread
6 servings
20 minutes
Garlic croutons made from Borodinsky bread are a true embodiment of Russian cuisine, combining simplicity of preparation with rich flavor. Borodinsky bread, known for its aroma of rye malt and coriander, acquires a crispy golden crust when toasted, while garlic mixed with salt adds spiciness and sharpness. This dish originated in home kitchens where leftover bread was always put to use by turning it into appetizing snacks. It pairs perfectly with beer but also complements first courses well. Served with a delicate sauce made from sour cream and mayonnaise seasoned with dill and pepper that softens the garlic taste and makes the snack even more harmonious. Simplicity, rich aroma, and traditional flavor make these croutons a favorite treat for many generations.
1
Take fresh Borodinsky bread.
- Borodino rye bread: 1 piece
2
Slice the bread crosswise into pieces about 1 cm wide.
3
Cut each piece into sticks as well.
4
Clean the head of garlic.
- Garlic: 1 head
5
Crush the garlic with salt.
- Salt: 1 teaspoon
6
Grease the pan with vegetable oil.
- Vegetable oil: 30 ml
7
Place pieces of bread in hot oil.
8
Fry on all sides.
9
Spread the garlic mixture on the hot croutons and mix well. It's convenient to do this by covering with a lid and shaking the bowl.
- Garlic: 1 head
- Salt: 1 teaspoon
10
For the sauce, mix equal parts of mayonnaise and sour cream, add salt, garlic, dill, and ground pepper to taste.
- Mayonnaise: 1 tablespoon
- Sour cream: 1 tablespoon
- Salt: 1 teaspoon
- Garlic: 1 head
- Dill: to taste
- Ground black pepper: to taste
11
Serve the croutons hot with the sauce.
