Tsimus - what is it, and how to cook a famous Jewish dish? It seems to many that this is just carrots stewed with raisins. This is not entirely true. Firstly, there are various variations on how to cook cimus. What are these differences, what are they? Let's look at the answer to this question in this article. As well as the recipe for the details.
Tsimus - what is this dish?
The unchanging ingredient in this multi-stew-like stew is carrots. In addition to her, almost all other components are interchangeable. It is also important that you can cook cimus (we will consider the recipe below) in meat and vegetarian versions. The main thing is to comply with the technology. Carrots can be grated or chopped. Let's cook for the first time with a grater.
It will result in a delicious and uniform cimus. What does this give the texture of the dish? Grater allows you to chop carrots so that it is evenly soaked in oil and mixed with the rest of the ingredients. Coarse cutting will not allow this to be achieved. And chopping carrots with a knife to the state of small pieces can take a very long time. Before you cook a cimus, you need to decide whether you will add sugar to it or not. In the first case, you will get a dessert dish. Naturally, you do not need to add meat to it. In the second, it will be a side dish for meat or fish or an independent savory dish that is well suited for a family dinner or breakfast. Often carrots are ground with flour. But many culinary experts agree that this can only worsen the taste of cimes. Therefore, you do not need to take anything except apples, butter, grated
carrots, dried fruits, black pepper and salt. You will need two kilograms of vegetables. And half of that amount is apples. A little oil is needed - up to two tablespoons. Carrots should be tasty and juicy - buy it in a trusted place.
The process of making cimes
You will need a pan with a thick bottom and walls. In it, you need to melt the oil over medium heat. Then distribute it evenly along the bottom and walls. Pour out the entire volume of carrots at once and, while it is stewed, cut the apples into slices, without peeling. They should be sweet and sour or completely acidic. Watch for the carrots that are being prepared: if it gives the juice plentifully, you need to remove it from the pan by increasing the heat (it will gradually evaporate). If, on the contrary, the mixture turns out to be dry, then you need to moderate the fire and leave to extinguish with a minimum amount of liquid. This is the key to optimal taste. Carrots are heavily precipitated during cooking. When it begins to change color, becoming yellowish, you need to add in portions apples cut in the skin. And do not stop monitoring the amount of juice: it should not be too much. Salt and add black pepper, prunes, raisins or dried apricots. If you want to make meat cimes, then right now you need to add pre-fried pieces of chicken. Put out a little more for density, taste it. You can add your favorite spices or a couple of spoons of sour cream. It is necessary to cool the tsimes without a lid and eat it warm or cold.