How to steam viburnum - grandma's recipe

Tired of regular pies with apple or pear filling? Then try using, for example, tart viburnum as a filler. Oddly enough, in ancient times this bitter berry was considered one of the delicacies. It turns out that after a long simmer with honey and a small amount of water in a Russian oven, its unpleasant specific taste disappears without a trace. Therefore, before placing berries in the dough when making pies, be sure to pre-treat them. How to vape viburnum? What are the different ways to process berries? You will find answers to these questions in this article. And accessible recipes will help you make the filling tasty and simple.

How to steam viburnum in a saucepan?

To remove excess bitterness, it is necessary to warm the viburnum for quite a long time in any way. The simplest and most accessible is heat treatment in a pan. Since a long boil is required until a thick mass is obtained, it is better to use containers with a thick bottom. Pour viburnum into the pan along with sugar. For 0.5 kg of fresh, clean berries you will need 4 full tbsp. l. sweet sand. Pour the mixture with 2 faceted glasses of water and cover with a lid and place on low heat. After boiling, the viburnum should simmer for 8-10 hours. Add water if necessary.

Knowing how to steam viburnum in a pan, you can carry out similar processing in other ways. According to ancient recipes, long-term heating was usually carried out in Russian ovens. Nowadays they are replaced by ovens.

How to steam viburnum in the oven?

Thick puree is prepared in two stages. First, pour a little water (1/3 cup) into a pot of viburnum (0.5 kg) and bake at 150 °C for 2-2.5 hours. Then crush the softened berries with a masher and mix with sugar (2 tbsp) or honey (4 tbsp). After this, pour 2 full glasses of raw water into the mixture. Place the viburnum in the oven for another 5-6 hours. and stir it periodically.

How to steam viburnum in a slow cooker?

You can significantly reduce time by using modern kitchen assistants. Let's look in detail at how to steam viburnum, for example, in a slow cooker. Since when processing berries, the excess liquid does not disappear anywhere, unlike stewing using conventional methods, you do not need to add water. Place the viburnum in a bowl and set the “Stew” mode for 1 hour. If pressure does not build up, you can wash the berries again. After softening, add sugar to the mass (according to the proportions indicated above in any of the recipes) and continue cooking for another 2 hours. If the mixture does not thicken due to the large amount of juice, you can keep the valve open.

Read also: Choosing a sharpening machine for a chain

Any of the proposed recipes can be used not only for preparing pie filling, but also for winter canning. The resulting thick mixture will be an excellent vitamin treat that strengthens the immune system thanks to the beneficial substances contained in viburnum.

Not everyone loves the unusual sweet-tart taste of viburnum. In pie filling, this berry is most often used not on its own, but with other fruits, for example, apples and pears. The result is an original dessert. In addition, viburnum is a real treasure trove of nutrients and vitamins.

Cooking pie with viburnum

Prepare the filling first as this process will take you a lot of time. It is better to steam the viburnum in advance, in the evening, and bake the pie the next day.

Pick the berries from the branches, place in a thick-walled bowl, fill with water and place in the oven, preheated to 100-120 degrees, for 3-4 hours. During this time, the viburnum will not boil, but will lose its bitterness, and the seeds will become soft. Place the viburnum in a colander and use the resulting viburnum decoction for jelly or compote.

To make the dough, pour the flour into a deep bowl, add cold margarine, cut into small pieces, and rub with your fingers until it becomes a greasy crumb.

Add salt and sugar to the fatty crumbs.

Quench the soda in kefir, add little by little to the flour mixture, kneading the dough. There is no need to knead for a long time so that the dough does not become too long.

Divide the lump of dough in half. Roll out one part and transfer it onto a rolling pin into a mold greased with vegetable oil. Distribute over the bottom and sides.

Generously crush the dough at the bottom of the pan with starch to prevent juice from escaping. Place the steamed berries on the bottom layer of dough with starch and smooth it out. Sprinkle sugar on top.

Leave a little of the other part of the dough for decoration, roll out the remaining dough, cover the berries with it and pinch the edges.

Make random decorations from pieces of dough and place them on the pie.

10.

Brush the viburnum pie with egg and bake in an oven preheated to 190 degrees for about 30 minutes, until golden brown.

11.

Cool the pie slightly before eating.

Bon appetit and delicious pie!

On a note

When you have to separate the viburnum berries from the branches, they burst, splashing the juice. To avoid this, wash the viburnum in clusters, shake it off, dry it on a paper towel and freeze it in the freezer. After this, the berries are very easily separated from the branches.

If viburnum pleases you with a harvest in the fall, you can steam all the berries intended for pies at once and freeze portions of the filling in the freezer. In winter you will defrost and bake delicious pies with viburnum.

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How to prepare viburnum for filling

Viburnum is distinguished by the presence of a rather large seed. It makes no sense to separate it from the pulp, since the berries are very small and soft. Unlike cherries, the bones of viburnum are not so large and hard, so there is no particular problem in leaving the berries with the bones for the filling.

To make it easier to separate the berries from the branches and not damage them, it is first better to freeze the viburnum and remove the hard, cold berries from the branches.

If you still want to get rid of the bones, you can cook jam from fresh viburnum with sugar and grind it through a sieve, thus removing the bones.

To make the berries less bitter, they are steamed before adding to the pie. To do this, wash the viburnum, put it in a container suitable for cooking in the oven, and fill it with water. Process in the oven for 40 minutes (if you plan to use whole berries) at 100-120 degrees. Then the water is poured out. Place the berries in a colander to drain the remaining water.

If you are preparing jam or jam, it will take several hours to prepare. At the same time, sugar is added to the berries. You can cook the jam on the stove or in the oven.

How to steam viburnum - grandma's recipe

There are many plants in nature, the use of which helps enrich the body with vitamins and beneficial elements. One of the brightest and widely known representatives is the viburnum bush.

Healing decoctions are prepared from the bark and leaves, and drinks, jams, and tinctures are made from the berries. Tea with viburnum deserves special attention.

Regular use will help improve health, improve the functioning of the nervous system, and prevent the development of many diseases.

Viburnum common

You can find viburnum bushes in Russia, Ukraine, Kazakhstan, the Caucasus and even Canada. For full growth and development, the plant requires a certain level of soil moisture and a shady place. In direct sunlight, viburnum quickly fades. In the wild, it can be found in deciduous and mixed forests, on the banks of lakes, rivers, and near swamps.

For many gardeners, viburnum is not only a useful plant, but also an ornamental plant. Begins to bloom in late spring, early summer. White, fragrant flowers, collected in inflorescences, densely decorate the bush. In August and September the fruits ripen - bright red berries with a large seed inside.

After the first frost, the berries acquire a sweet taste. In order not to compromise the integrity of their structure, harvesting should be planned for dry weather. Freshly picked fruits are considered the most valuable and healthy. Despite their specific taste and smell, they can be consumed fresh.

To preserve all the necessary properties for a long period, the berries are left for several days in the shade, with open access to fresh air, and then dried in an oven or oven until hardened. The shelf life is no more than 2 years.

Beneficial features

The composition of viburnum includes a large amount of vitamin C, A, iodine, potassium, iron, magnesium, phosphorus, manganese, pectin, tannins and phytoncides. The latter are an effective tool in the fight against microbes. Thanks to the combination of all elements, viburnum tea:

normalizes blood circulation, which often helps eliminate headaches;
has an anti-inflammatory effect, helps with sore throat;
regulates the functioning of the central nervous system, is a sedative;
removes hazardous substances due to diuretic and diaphoretic properties;
strengthens the body, improves immunity;
effective in the treatment of atherosclerosis due to its ability to lower cholesterol.

Traditional medicine specialists recommend fresh berries with seeds as a prophylactic against cardiovascular and cancer diseases. Fresh, undiluted juice acts as a mild laxative. Infusions from berries will also help in the treatment of gastritis, ulcers, and liver diseases.

For bronchitis and asthma, you can drink viburnum tea with honey. This drink will effectively calm a cough and reduce the likelihood of attacks. In addition, viburnum prevents an increase in blood pressure, therefore it is indicated for hypertension.

Recipes

For the treatment and prevention of numerous diseases, viburnum is used both separately and in combination with other berries and herbs.

To get rid of the bitter taste, you can hold the berries in boiling water for several minutes and grind them with honey or sugar in a ratio of 1 to 1. Drinking tea will become much more pleasant, and the benefits will not be diminished.

Despite the small number of ingredients, viburnum tea is brewed in different ways.

If you add a few mashed viburnum berries to a glass of weakly brewed black tea, as well as sugar to taste, you will get an ideal healing drink suitable for daily consumption. If desired, black tea can be replaced with green tea, and sugar with honey.

You can freeze not only whole berries, but also pure squeezed juice. One cube of frozen juice added to tea with honey and lemon will become a source of essential vitamins and microelements.

For colds

There are several options for brewing viburnum to prevent or treat colds. The most popular include:

Honey mixture. Mix 200 ml of liquid honey and 40-50 grams of ground viburnum fruits. After 2 hours the mixture will be ready for use. One tablespoon after each meal will help with bronchitis and calm cough.
Strengthening tea. For one glass of boiling water you need to add 2 tablespoons of grated viburnum. Let it brew for at least 4 hours. To boost immunity during a cold, you should drink this infusion three times a day, one glass.
Infusion of viburnum and rose hips. Take viburnum berries and rose hips, one handful at a time, pour two glasses of boiling water. Brew for 2-3 hours. Drink 100 ml before each meal.
Not only viburnum fruits, but also flowers are ideal for gargling a sore throat. Take them in equal proportions and pour boiling water over them. It should take at least 2 hours for the broth to become saturated.

Tea with viburnum will have an effect not only on the immune system, but will also help reduce high blood pressure, have a sedative effect, and normalize blood circulation.

Who shouldn't drink

Before introducing viburnum into your diet, you should familiarize yourself with the contraindications so as not to provoke various complications and not get the opposite effect. Drinks based on it should not be drunk:

people suffering from gastritis with high acidity, since viburnum is one of the sour berries with a high content of vitamin C;
chronic hypotensive patients, due to the ability of the berry to lower blood pressure;
in the presence of urolithiasis or acute renal failure;
During pregnancy and during the lactation period, you should also avoid viburnum. In case of acute desire and only with the approval of a doctor, one cup of weak tea or a few berries will not cause significant harm, but regular use is absolutely contraindicated.

If you have any diseases not listed above, first of all, consultation with a doctor is required. He will determine the advisability of taking viburnum tea and select the appropriate dosage.

It should be remembered that viburnum cannot be the only medicine for ARVI, bronchitis or other colds. It will be effective in combination with other folk remedies or medications, and will also serve as good prevention.

photo: depositphotos.com/liliya, belchonock, belchonock

Source: https://zagotrovki-na-zimu.trestusc.ru/kak-parit-kalinu-babushkin-recept/

Frozen berry pie filling with viburnum

The collected berries can be frozen, then delicious dishes with viburnum will be available for preparation all year round. Before freezing, they are washed so as not to repeat this process later. Then, before cooking, the viburnum is placed in a container of water. When it defrosts, it is steamed. After these steps, the viburnum is ready to make the filling.

Products for apple-cherry filling with viburnum:

1.5 tbsp. cherries (the pits must be removed);
3 branches of viburnum with berries;
1 tbsp. Sahara;
3 apples (it is better to take strong, aromatic, slightly sour varieties).

Now let's look at how to prepare frozen viburnum filling for a pie. So, apples and cherries are washed. Cut the skinned fruits into cubes. Mix them with thawed steamed viburnum and cherries. Place in a bowl suitable for the oven, add sugar and stir. Cover with a lid and simmer for 5 minutes in the microwave.

The dough can be anything - puff pastry, yeast, shortbread. To accompany the viburnum for the filling, you can take pears, strawberries, cherries, currants, even oranges. Also, in Kazakh and Tatar cuisines, dried fruits and nuts are often used as a filler for baked goods with viburnum. You can sprinkle the dessert with powder and cinnamon on top.

If the condition on the temperature of the ingredient is not specified in the recipe, then by default all products should be at approximately the same (room) temperature before mixing.

Recipe for yeast dough pie with viburnum

The dough will take time to prepare. The finished pie turns out rich and fluffy.

Having a bread machine can significantly simplify the process of creating dough. The ingredients necessary for it (flour, salt, yeast, egg, a spoonful of sugar, vegetable oil) are mixed and placed in the container of the unit, then the “Dough” mode is turned on. Having heard the signal that it is ready, take out the mixture and knead again. After this it is ready for use.

In the absence of this convenient kitchen assistant, the process proceeds as follows:

Flour is mixed with yeast. Mix the remaining ingredients for the dough separately;
Add flour to the liquid mass and knead into an elastic lump;
Place the dough in a bowl, cover with a lid or film, cover with a towel and leave for 2 hours in a place closed to light (not cold).

At this time, the peel is separated from the washed pear, the middle is removed, and chopped into small cubes. Viburnum is prepared accordingly and mixed with pear.

The dishes where the pie will be prepared are greased with oil. Divide the dough in half, roll out both parts separately.

One of them is placed on the bottom of the dish and the filling is laid out. Sprinkle the berries and pears with sugar and sprinkle with butter (pre-melted). The products are covered with a second layer on top. Pinch the edges.

Leave the cake to stand for half an hour so that the dough is still infused. Beat the yolks, grease the surface of the pie, pierce it in several places with a fork so that it does not swell. The pie is baked at 180-120 C for 40-50 minutes. It is necessary to periodically check its condition. Signs of readiness: golden brown crust, dryness of a match or toothpick dipped into the dough. Allow the product to cool before serving.

Preparing viburnum for the winter without cooking: 8 best cooking recipes

As soon as the first frosts begin, this berry can be removed from the trees. You can use it to make whatever you like: jam, compotes, freezing. Viburnum fruits are very popular among the people; they help bring metabolic processes back to normal, strengthen the immune system and heart, relieve irritability, pressure, and urolithiasis.

People collect it every year, then make preparations to preserve useful biological substances and use them for a long time.

My best recipes for preparing viburnum have a healing and healing effect. For the winter, I offer my tried and tested recipes for preparing fruits.

Personally, they occupy a worthy place in my kitchen; I try not to let anything go to waste.

Viburnum for the winter without cooking with sugar

Even people who are skeptical about traditional medicine sometimes use this method of treatment, familiar to many from childhood as viburnum jam. This wonderful natural remedy was used by our mothers and grandmothers when they treated us for flu and colds. It is not necessary to boil the berries; other processing options will work here.

Ingredients:

fresh viburnum – 1 kg;
sugar – 1 kg.

Cooking steps:

1. I wash and carefully sort through the fruits, removing twigs and other debris. I dry the viburnum and let the excess liquid drain.

2. Taking a meat grinder, I grind the berries in it. It is useless to remove the seeds; they will grind into the pulp. I add sugar to the resulting mass, a 1:1 ratio will help. I mix and distribute into pre-sterilized jars.

3. Sprinkle the necks with additional sugar and roll up the containers.

A healthy treat can last a long time in a cool, dark place.

Throughout our lives, we eat not only healthy, but also unhealthy foods that do not add to our health. Cleaning blood vessels is useful not only for people with health problems, but also for those who want to live a full life happily ever after.

Nature has its own folk remedies that will help cleanse the walls of blood vessels from unwanted deposits. This can be done without any special effort by preparing an excellent vodka viburnum tincture.

It is important, just not to drink the product in large quantities, to observe the measure.

Ingredients:

viburnum;
vodka (alcohol);
water – 1 l.;
honey.

Cooking steps:

1. Harvest before frost. If you pick berries after frost, you need to let them sit for a day. They will thaw, warm up and the taste will change. I carefully sort through the viburnum by hand, cutting off the branches. The consumption of viburnum and alcohol (vodka) will depend on how much tincture you need to make.

2. I take a bottle and fill it halfway with berries.

3. Dilute alcohol (ordinary vodka will do if you don’t have it) with water 1:2. If you take 0.5 l. alcohol, dilute 1 l. water, you get 1.5 liters of alcoholic liquid.

4. I add honey to the fruits and fill everything to the top with diluted alcohol. I close it and let it brew. The infusion is long, it will take 2 weeks.

The tincture is ready, you can use it.

Late viburnum berries are considered the most useful because they accumulate vitamins, organic acids, essential oils and other valuable substances.

Viburnum fruits for blood pressure are an effective remedy recommended by cardiologists. For hypertensive patients, this is a tasty, fast-acting and simple way to prepare berries with honey.

This recipe is the most useful for reducing blood pressure, but if you are allergic to this product, it is better to replace it with sugar.

Here two useful products are combined - fresh fruits and sweet honey, which enhances the valuable properties of the berries. Honey should be taken uncandied, with a transparent consistency.

Ingredients:

pureed viburnum – 0.5 l.;
honey – 0.5 l.

Cooking steps:

1. Preparing the berries. You need to take a kilogram of the product, this takes into account its weight after processing. I rinse them, dry them and wipe them using a large sieve. This way the grains will remain outside, and the homogeneous mass will remain in the container.

2. I add half a liter of honey there, pouring it from a jar. I mix with an immersion blender or beat with a whisk.

3. I pour the finished mixture into small, pre-sterilized jars. Containers should be handled more carefully, because... The berries are not cooked when seaming.

The finished product can easily stand for several months in the refrigerator or other cool place.

Steamed viburnum in the oven for 40 minutes

The tasty delicacy is prepared in pots; it is valued for its healing properties and abundance of vitamins. Viburnum fruits are rich in vitamin C, their content is higher than that of lemon.

The value of the berry is not inferior to black currants and rose hips. Nutritionists recommend including it in the diet for atherosclerosis, heart problems, and to strengthen the body.

I will tell you about how to soar viburnum and teach you how to do it. It's quite easy to do this.

Ingredients:

ripe berries (viburnum) – 500 gr.;
sugar – 150 gr.;
water – 50 g;
special pot for baking.

Cooking steps:

1. I sort through the fruits carefully, removing twigs and other debris. I rinse it and then place it in the pot, filling it.

2. Pour 50 grams of ordinary water there, and pour sugar on top. Without stirring, cover with a lid.

3. Turn on the oven and set the temperature to 180 degrees. As soon as it warms up, I place the pot there. After waiting for it to boil, I lower the temperature to 120 degrees. You need to steam for about forty minutes, checking regularly.

A healthy dessert is ready. You can eat it as is, or add it to porridge. You can also make jelly, compote from steamed viburnum, and use it as a filling for pies. With this thermal processing method, the bitterness is removed from the berries and they acquire an original taste.

A simple recipe for viburnum with honey at home

This cooking method is quick and simple. For a long winter, such raw preparation will only bring benefits. Especially if you replace sugar with honey, this will double the usefulness of the dish.

The value of this method lies in the fact that no heat treatment occurs, vitamins and minerals are completely preserved. Then you just have to follow the instructions.

The finished dessert can be consumed immediately and placed in jars, left for winter evenings, or used for baking.

Ingredients:

viburnum (fresh) – 600 gr.;
honey (uncandied) – 600 gr.

Cooking steps:

1. I wash the berries; it is more convenient to do this in a colander. After waiting until all the liquid has drained, I transfer them to a bowl.

2. I sort through the viburnum, removing unnecessary branches and moistening it. I let the moisture drain.

3. I grind the fruits using a blender, then transfer them to another bowl and add honey.

4. To make the mass even finer, grind it again. At the same time, the sourness will go away.

The dessert is ready, all that remains is to distribute it into dry, pre-sterilized jars. After filling them, roll up the lids. As soon as everything cools down, rearrange the jars for storage in the refrigerator.

Viburnum for pies for the winter

In winter, you also want delicious pies. Most often we prepare pies with cabbage, potatoes, and apples. Sometimes they become boring, then I advise you to try viburnum mass as a filler. The filling for this can be prepared in advance and kept in stock. Then all that remains is to make the dough.

Ingredients:

• viburnum – 200 gr.

Cooking steps:

1. Manually sort through the collected (or purchased) viburnum, removing unnecessary twigs and other debris. Rinse, then let the liquid drain.

2. Fill a small jar with fruit, cover it loosely with a lid, and place in a cold oven. Set to 120 degrees. It is necessary to simmer the viburnum for 3-4 hours. You can see how the color has changed.

The filling is ready. It is 100% natural, without spices. This is useful; housewives then add spices separately, based on recipes and their preferences.

Sauce for meat for the winter from viburnum

Can fully replace store-bought ketchup and other spices. The result will be a delicious, thick, and at the same time beautiful sauce! It goes well with 3 dishes at once: meat, fish, salads.

I am sure that you have definitely not tried such a preparation. Everything is natural, there are no thickeners or preservatives, there is no viburnum aroma at all, and many people do not like it.

The dish turns out bright, rich, refined, truly like something from a restaurant.

Ingredients:

viburnum – 1 kg;
sugar – 200 gr.;
salt, black pepper;
red pepper – ¼ tsp;
citric acid – ½ tsp;
sunflower oil – 50 ml.

Cooking steps:

1. Cleaned and washed viburnum in advance should be kept in the refrigerator for a while. Let it freeze slightly. The bitterness disappears, only a slight sourness remains.

2. Transfer the berries to a small saucepan and boil them for 2 minutes in boiling water. This will soften the berries.

3. Now I grind the viburnum through a large sieve, it will be much easier. The seeds and pulp will remain outside, the separated pulp will fall into the bowl.

4. Boil the chopped viburnum in a saucepan for 10 minutes. I add all the spices one by one. Finally, citric acid and sunflower oil.

The sauce is ready, all you have to do is stir it and pour it into a pre-sterilized jar. You need to keep it in a container of boiling water for several minutes. You can try the dish after a week of infusion.

The benefits and harms of viburnum with sugar without cooking

Berries have many beneficial properties, which are largely influenced by their composition:

tannins;
pectin;
vitamins A, C;
phytoncides;
copper;
iron;
potassium;
magnesium;
manganese;
phosphorus;
a little iodine;
formic, oleic, valeric, and acetic acids.

There is a well-known expression that viburnum helps as well as tablets and can replace some medications. It has an effect on many organs, improving their general condition and functioning:

When the season of various colds and acute respiratory viral infections is underway, the preparations will serve as natural prevention, in addition, they have antipyretic properties.
It helps a lot if you have a cough - it dilutes accumulated mucus and serves as an auxiliary during the treatment of bronchitis, even dangerous pneumonia.
Accelerates the recovery of patients with sore throat and other throat diseases.
Useful for the circulatory system. It can lower blood pressure, so those with low blood pressure should not indulge in berries.
Cleanses the liver, can improve the overall composition of the blood, serves as a natural choleretic agent, and can remove small stones that form in the urinary or gall bladder.
Restores the gastrointestinal tract.
Soothes during fatigue or nervous stress.
It has good anti-inflammatory properties and is useful in identifying skin diseases.
If you regularly eat viburnum, it will be a good prevention against cancer.

Doctors recommend finding out contraindications before tasting, because the high medicinal properties of the berry can negatively affect a person’s condition.

Consultation with a professional is required for:

hypotension;
increased acidity of gastric juice;
pregnancy;
gout;
arthritis;
kidney disease or urolithiasis;
increased blood clotting, a tendency to rapid formation of dangerous thromboses.

Children should also be careful. Viburnum can cause allergies.

How to make wine from viburnum at home: video

I suggest you try to prepare a wonderful recipe that has an original aroma and a slightly tart taste. The author called this drink “kalinovka”. If you have a rich harvest of berries, then it’s time to make this wonderful viburnum wine.

Here are the best recipes for preparing viburnum for the winter, for every taste - simple and uncomplicated methods. They will help provide the body with valuable vitamins.

It seems that the height of the harvesting season is summer, but it turns out that in the fall you can find delicious, beautiful berries for cooking.

Try making excellent jam, thick sauce, medicinal tincture and much more from viburnum fruits!

Source: https://organikeda.com/luchshie-reczepty-zagotovki-kaliny-na-zimu-7-reczeptov.html

Pie with viburnum in Tatar style

In Tatar cuisine, a pie filled with viburnum is prepared with malt flour. Its name in Tatar language: “Balan beleshe”.

Test composition:

½ tbsp. Sahara;
2 tbsp. l. rast. oil (preferably olive);
1 kg malt flour;
100 g mayonnaise (you can make it at home);
2 eggs;
1 tbsp. l. dry yeast.

Filler:

1 tbsp. Sahara;
600 g viburnum (suitable both fresh and frozen);
2 tbsp. l. semolina.

The manufacturing process will last up to 4 hours.

Calorie content per 100 g: 290 kcal.

A small part of the milk is heated (but not to a boil), and yeast is dissolved in it. The rest of the milk is mixed with salt, sugar, eggs, and mayonnaise. Add milk with yeast, mix, add butter. While stirring, add flour (you need to sift it). Knead the mixture until a strong, stretchy dough is obtained. Then put it in a container, cover with a towel and set aside for 2 hours.

Viburnum prepared according to all the rules is mixed with semolina and sugar. Cut the dough into two pieces (one should be a little larger). Most of it is rolled out and placed on a greased baking sheet. Place the filling on top. Roll out the rest of the dough and cover the pie with it. The edges are pinched. After half an hour, the dough will finally rise. It is greased with yolk, pierced with a fork and the product is baked for 40-50 minutes (180 C).

How to steam viburnum - grandma's recipe - Healthy eating

Tired of regular pies with apple or pear filling? Then try using, for example, tart viburnum as a filler. Oddly enough, in ancient times this bitter berry was considered one of the delicacies.

It turns out that after a long simmer with honey and a small amount of water in a Russian oven, its unpleasant specific taste disappears without a trace. Therefore, before placing berries in the dough when making pies, be sure to pre-treat them.

How to vape viburnum? What are the different ways to process berries? You will find answers to these questions in this article. And accessible recipes will help you make the filling tasty and simple.

How to steam viburnum in a saucepan?

Pour viburnum into the pan along with sugar. For 0.5 kg of fresh, clean berries you will need 4 full tbsp. l. sweet sand. Pour the mixture with 2 faceted glasses of water and cover with a lid and place on low heat. After boiling, the viburnum should simmer for 8-10 hours. Add water if necessary.

How to steam viburnum in the oven?

Thick puree is prepared in two stages. First, pour a little water (1/3 cup) into a pot of viburnum (0.5 kg) and bake at 150 °C for 2-2.5 hours.

Then crush the softened berries with a masher and mix with sugar (2 tbsp) or honey (4 tbsp). After this, pour 2 full glasses of raw water into the mixture. Place the viburnum in the oven for another 5-6 hours.

and stir it periodically.

How to steam viburnum in a slow cooker?

Place the viburnum in a bowl and set the “Stew” mode for 1 hour. If pressure does not build up, you can wash the berries again. After softening, add sugar to the mass (according to the proportions indicated above in any of the recipes) and continue cooking for another 2 hours.

If the mixture does not thicken due to the large amount of juice, you can keep the valve open.

Sand pie with viburnum

Shortbread pie with juicy viburnum filling turns out thin, crumbly and very tasty.

Products for the test:

250 g margarine;
½ l 1% kefir;
½ tbsp. powdered sugar;
3 tbsp. wheat flour (sifted immediately before making dessert);
1 tsp. soda;
½ tsp. salt;
starch.

For filler:

1 kg viburnum;
1 tbsp. Sahara.

You will have to work on the product for 3-4 hours.

Calorie content for 100 g: 350 kcal.

Pour the flour into a bowl, add pieces of margarine (it should be cold). Flour and margarine are ground into crumbs. Add salt and sugar and mix. Pour soda into kefir and pour it little by little into the dough.

After quickly kneading the mass, it is divided into two. The mold where the product will be prepared is lubricated. Place one of the rolled out pieces of dough on it. Sprinkle the layer with starch. Place prepared berries on the dough and sprinkle them with sugar.

Cover with a second layer and pinch the edges. You can cut a piece of dough ahead of time and cut out pie decorations from it, but this is not necessary.

The top of the product is brushed with egg. A pie with viburnum is baked from shortcrust pastry for 30 minutes at 190 degrees. The dessert must cool down before use.

When preparing any viburnum pie, you should take into account your attitude towards this berry. If the taste of viburnum does not seem very attractive, then it is better to mix it with other fruits or berries. But this unusual pie is definitely worth trying. It is quite possible that you will like the sweet filling with the tart note of viburnum, even if you didn’t like the berry itself before.

Viburnum is a berry that many do not take seriously because of its bitter and tart taste. However, some people enjoy making pies with viburnum. The baking recipe is simple; any housewife can implement it. By the way, you can bake such a pie not only during the ripening period of viburnum, that is, in the fall, but also in winter, and even in spring. To do this, you just need to use them any time you want to enjoy a delicious dessert.

Making a pie with viburnum

We suggest preparing the pie described below. After the berries are collected and washed, prepare the dough. The good thing about this pie is that you can make absolutely any dough to suit your taste: shortbread, yeast and even puff pastry. When it's ready, make the filling. To do this, you need to mix three glasses of viburnum with one and a half glasses of sugar and six tablespoons of flour, grind thoroughly (you can use a blender). Place a layer of dough into the pan, then spread the filling evenly with a spoon and cover with the remaining dough on top, pinching the edges.

Brush the cake with milk using a brush and sprinkle with sugar. Use a fork or knife to make holes for steam to escape and place in the oven for about 15 minutes at a temperature of 220-225 degrees. Then reduce the temperature to 150-180 degrees and bake for another 35 minutes. The recipe suggests serving these pies with viburnum warm.

with viburnum and apples

The following recipe involves including not only viburnum in the filling, but also apples. For such a pie you will need a glass of pure berries, two apples, five eggs, flour (400 grams), a glass of granulated sugar, the same amount of sour cream and a little salt and soda. We separate the ripe berries from the stalks and wash them. Apples need to be grated, then mixed with crushed berries and a couple of spoons of sugar. Separately, beat the eggs with the remaining sugar into a thick, dense foam, add sour cream, salt and soda and mix slowly. Add sifted flour and knead the dough. Pour one third into a lightly greased mold, place the filling of berries and apples on top of the dough. Pour the rest of the dough on top and smooth it out. Bake in the oven at 200 degrees until the dough is cooked and browned. Everyone really likes these pies with viburnum: the recipe for making them is not at all complicated, and the taste is amazing.

How to cook “Balanly bәlesh”

For those who prefer baked goods and cannot live without yeast dough, we offer another recipe. This is a Tatar-style viburnum pie, or “Balanly bәlesh”. Here's what you need to prepare it: for the dough - half a liter of milk, 150 grams of butter, yeast, one egg, one tablespoon of sugar, two cups of flour, salt and soda. For the filling you need to take half a kilogram of pure viburnum, an egg, a little fat to lubricate the mold, four tablespoons of sugar. Knead the dough from the listed products and leave to rise. Viburnum should be simmered with sugar and water and cooled. You can add a spoonful of starch to the berries; it will retain the juice and prevent the pie from getting soggy. The filling is placed between two layers of dough, the edges need to be pinched. Bake in the oven until done. Here are how many options you can try to make pies with viburnum! Recipes may be different, but it will always turn out delicious.

It's nice to prepare fragrant homemade cakes at any time of the year. The berry goes well with all types of dough. Pie with viburnum turns out to be a special masterpiece of culinary art.

How to simmer viburnum for pies - How to steam viburnum to obtain pie filling: recipes

Food and drink January 20, 2014

How to steam viburnum in the oven

Steaming in the oven effectively removes the bitterness and “medicinal” smell of the product. To make the berries smell less during heat treatment, you need to turn on the exhaust ventilation and open the vents. In a rural house, you can cook on the veranda or in the summer kitchen.

fresh viburnum berries;
water;
honey or granulated sugar.

There are different recipes for preparing steamed viburnum in the oven. As a result of steaming, a thick berry puree is obtained.

Method 1

Freshly picked berries are sorted and separated from the branches.
Viburnum is washed in cool running water (or in a basin, repeating the procedure 2-3 times).
Place viburnum (1 kg) in a container made of heat-resistant glass, cast iron or ceramics and add water (2/3 cup).
Place the container in the oven and set the switch to 150 degrees.
The berries are simmered for 2 to 2.5 hours.
Remove the vessel from the oven and mash the viburnum with a masher.
Add sugar (4 tablespoons, without top) or 7-8 tablespoons of honey to the puree.
Add 3.5 cups of water and mix the ingredients.
The container is placed back in the oven and the viburnum is steamed for 6 hours. The puree is stirred every 30-40 minutes.

Method 2

Viburnum berries (2 kg) are rubbed through a sieve to squeeze out the juice. The liquid is poured into a jar and set aside for now.
The squeezed mass (pulp) is weighed and the same amount of sugar is poured into it.
Transfer the mixture into a thick-walled bowl and place it in the oven.
The product is kept for 6 or 7 hours at a temperature of 150 degrees..
Add previously squeezed juice to the puree and mix the product evenly.
The berries are simmered for another hour.

Method 1

Method 2

Viburnum steamed in a slow cooker

Few people have heard about such a useful preparation as steamed viburnum. Its recipe is passed down from generation to generation. Prepare this unusual health-promoting product at home.

You may ask: “Why should viburnum, a berry whose preparation recipes are very diverse, need to be steamed?”

Because only with the help of this method of preparation will you be able to preserve in it such an amount of vitamins that will allow it to be equal in value to black currants and rose hips.

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Time: 180 min.

Servings: 2-3

Difficulty: 1 of 5

Viburnum is a unique berry. In addition to its beneficial composition, it also has a special taste. Any baked goods with its addition will turn out appetizing, tasty and very healthy.

Surely many housewives have wondered: how to steam viburnum using a multicooker in order to preserve its beneficial properties and unprecedented taste? In fact, this is done quite simply.

Steamed viburnum, the recipes of which are familiar to many modern housewives, perfectly diversify any baked goods. And this is not surprising, because it is endowed with amazing taste, richness and great benefits for the body.

Oddly enough, this bitter berry is particularly popular these days: its recipes can be found in any cookbook. You can safely add it to any baked goods:

pies
open and closed pies
vareniki
cakes
cakes
sweet cream desserts

In any case, the paired berries will diversify the dish and give it an unusual, but very pleasant taste.

The method of preparing viburnum in a slow cooker may vary. Using these tips, you can prepare juicy berries yourself using modern kitchen appliances.

Instead of sugar, you can add honey to recipes, which will give it an amazing taste.
The blank can be used not only for filling baked goods, but also as a base for jelly and jelly.
It is best to take ripe berries, as they are much softer and juicier.
You can prepare steamed viburnum both “for once” and for the winter. It stores well, and in cold weather the body will need a lot of vitamins that are hidden in it.

Recipes for steamed viburnum can be quite different. However, the traditional cooking method is considered the fastest and most delicious.

Harvesting viburnum can be made much easier with the help of modern technology, for example, a multicooker. Moreover, steaming it in a kitchen appliance is quite fast.

It is immediately worth noting that the juice that the berry is endowed with does not evaporate during the cooking process, thanks to the lid of the device. Therefore, you don’t need to add water to the multicooker bowl - the steamed viburnum will still turn out juicy and slightly liquid.

Kalina	- 0.5 kg.
Granulated sugar	- 4 tbsp. l.

In a saucepan

Many housewives steam viburnum in a regular saucepan. It is better to carry out heat treatment in a container with a thick bottom. To reduce the smell, cover the pan with a tight lid. The product is prepared under a hood and with the window open.

fresh viburnum berries;
honey;
sugar;
water.

Preparing steamed viburnum on the stove is not difficult. Recipes change the composition and quantity of ingredients. There are 2 ways to steam viburnum correctly.

Method 1

The berries are placed in a vessel (you can go up to the top, since the product will settle during steaming).
Add honey (8 tablespoons per 1 kilogram of berries).
Pour 2 glasses of water into a container and place it on the stove over low heat.
Viburnum is slowly steamed for 11-12 hours. Treatment can be carried out longer, up to 15 hours.

Method 2

The viburnum is sorted and washed, and the water is allowed to drain through a colander or sieve.
The berries are placed in a saucepan and mixed with granulated sugar (8 tablespoons).
Add 2 glasses of water.
The pan is placed on the stove and covered with a tight lid.
Switch the stove to the lowest heat and cook for at least 8-10 hours.
If the water is actively evaporating, add it in small portions.

Method 1

Method 2

In a slow cooker

Time: 180 min.

Servings: 2-3

Difficulty: 1 of 5

You can steam viburnum with virtually no odor in a slow cooker, because... The cover of the device fits quite tightly.

There is no need for water, since the liquid does not evaporate from the closed lid. There is no need to add fresh juice either.

2 kg of berries are sorted, washed, and placed in a removable bowl.
Close the lid and turn on the “quenching” mode.
The product is steamed for an hour, during which time the viburnum will become soft.
The lid is opened (on the balcony or in the yard so that the smell does not spread). pour 400-500 grams of sugar into the pan.
Close the lid again and steam the berry puree for another 2 hours.
If the mass turns out to be liquid, you can open the valve, but in this case the “aroma” of viburnum in the kitchen cannot be avoided.

https://www..com/watch?v=https:pyb8xhOmpzc

Source: https://faracolor.ru/naparit-kalinu-pirogi/

5 servings

8 ocloc'k

160 kcal

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How to prepare an original and delicious rustic pie with viburnum according to an old Tatar recipe.

We bring to your attention a detailed step-by-step guide from which you will learn how to make dough for such a rustic pie and prepare the filling.

Clear explanations and illustrations in the form of photos will help you make the filling from viburnum berries, assemble and bake a dessert from a simple set of natural products.

Kitchen appliances and utensils: oven, round baking dish with a diameter of 45-55 cm, two deep bowls, saucepan, colander, sieve, kitchen scales, kitchen mat, spatula, measuring cup.

Name	Quantity
Wheat flour	600-650 g
Rye flour	200 g
Butter	100 g
Granulated sugar	450 g
Kefir 3.2% fat	200 ml
Vegetable oil	50 ml
Baking soda	0.5 tsp.
Kalina	1.5 kg
Drinking water	330-340 ml
Table salt	0.5 tsp.

How to knead the dough

Melt 100 grams of butter in a saucepan or microwave and pour into a deep bowl.
Butter can be replaced with butter margarine. Add 50 grams of granulated sugar to the butter. Pour 200 ml of kefir with a fat content of 3.2% into a bowl. Instead of kefir, you can take yogurt, katyk or natural yogurt. Mix all ingredients well. Add 40 ml of odorless vegetable oil and 30 ml of water to the preparation. Stir again. To give the dough a pleasant aroma at this stage, you can add vanilla sugar to the dough (not listed in the list of ingredients).
Sift 650 grams of wheat flour with 0.5 teaspoon of baking soda into a deep bowl.
Add the flour mixture to the liquid portion in small portions. Do not add all the flour at once, do it gradually so as not to “clog” the dough. The exact amount of flour depends on its type and characteristics.
First, knead the dough with a spatula or spoon, then transfer it to a work surface and knead with your hands, having previously sprinkled the surface with flour.
Form the dough into a ball, cover it with an inverted bowl, and let it rest for 10-15 minutes.

Preparing the filling

While the dough is proofing, prepare the filling.
Thaw frozen viburnum berries (1.5 kg) in advance. If you use fresh viburnum berries, pick the berries from the bunches, sort out any debris, wash, place in a sieve, and let the water drain. Take 1.5 kg of fresh berries, put them in a deep bowl. Add 200 grams of granulated sugar to the viburnum. Mix the viburnum and sugar well with a spoon or spatula.
Pour 200 grams of rye flour into the viburnum with sugar, mix the contents of the bowl well.

Pour 200 grams of granulated sugar into a saucepan, pour 300 ml of drinking water. Cook the syrup over medium heat until the sugar is completely dissolved. Remove from heat, let cool slightly.

Assembling and baking the pie

Divide the rested dough into 2 parts, the size of one part is approximately one third of the entire dough, the second, respectively, two thirds. Roll out most of the dough into a thin round layer (dough thickness approximately 3-4 mm) using a rolling pin. Roll the rolled out dough onto a roller and transfer it to a mold with a diameter of 45-55 cm.
Place a layer of dough so that it covers the bottom and sides of the pan, leaving any excess dough on the outside of the sides.
Place the filling of viburnum berries into the mold, level the layer so that its height is the same over the entire bottom area.
Roll out the remaining dough (the smaller piece) into a circle about 6cm smaller than the bottom of the tin.
Cover the viburnum with this circle. Pinch the edges of the large circle of dough (the part on the outside of the sides of the mold) and the small one around the perimeter. Using a pastry brush, brush the surface of the pie with vegetable oil (10 grams). Use a fork to prick the inside of the pie frequently to prevent the pastry from puffing up while baking. Cook the pie in an oven heated to 220°C for 1 hour. Then reduce the temperature to 180°C and bake the cake for another 1 hour. Turn off the gas and keep the cake in the oven until it cools.
Place the sliced pie on a serving plate.
Pour sugar syrup over the top of the pie (do not pour too much, the pie should absorb most of the syrup). Give the cake time to soak, about 5-6 minutes. Pour the remaining syrup into a jug or cup and serve along with the pie. When arranging the pie into portioned plates, pour sugar syrup over the dessert pieces.

Did you know? This pie with viburnum is traditional for Tatar national cuisine and is called “balan beleshe”.

From yeast dough

Viburnum has a large seed inside. There is no point in taking it out, since the pulp is tender and the berry itself is small. Unlike cherries, viburnum has a soft pit, so it can be safely used for filling.

Ingredients:

sugar – 0.5 cups; semolina – 2 tbsp. spoons; olive oil – 2 tbsp. spoons; viburnum – 650 g (frozen can be used); malt flour – 950 g; sugar - 1 cup for filling; mayonnaise – 120 ml; dry yeast - 1 tbsp. spoon; egg – 2 pcs.

Preparation:

Heat some of the milk without bringing it to a boil. Pour in yeast. Mix. Pour the eggs into the remaining milk. Add Mayo. Sweeten and sprinkle with salt. Pour in the yeast mixture. Mix. Pour in the oil and add the flour. Knead. Cover with a towel and set aside for a couple of hours. Sprinkle the berries with semolina. Add sugar. Cut the dough into two parts. Roll out one and place on a baking sheet. Spread the filling. Roll out the dough and cover the pie. Pinch the edges. Leave for half an hour. Preheat the oven. Place the baking sheet. Bake the viburnum pie from yeast dough for an hour. 180 degree mode.

From shortcrust pastry

There are many ways to bake a pie with viburnum. Tatar cuisine is famous for its baking; it has given the world a huge variety of recipes. Tatar-style viburnum pie without yeast is one of the simplest, but at the same time delicious options for baking for tea; we will describe the cooking instructions in detail.

Ingredients:

milk - 0.5 l;
butter - 150 g;
granulated sugar - 5 tbsp. l.;
egg - 1 pc.;
flour - 2 tbsp;
salt - a pinch;
viburnum - 0.5 kg;
soda - 1/2 tsp;
starch - 1 tsp.

Cooking method:

Prepare the filling: soak the berries for two hours, then mash them slightly to release the juice. Next, add sugar (1 tbsp), put on fire, and bring to a boil. Add starch, stir, leave to cool.
Melt the butter in a metal container, pour milk into it, stir. Then beat in the egg, add sugar (4 tbsp), salt, soda (quench with vinegar), flour. The dough will be liquid, but viscous.
Pour 1/2 of the dough into the mold and spread the filling in an even layer. Pour in the rest of the dough and spread it out with a spoon.

The pie is baked for about an hour at an oven temperature of 190 degrees.

Children and everyone who tries a piece will love the treat. Delicate shortbread dough combined with berry filling simply tastes incomparable!

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Dough ingredients:

butter or good margarine - 0.5 pack. (100 g);
eggs - 2 pcs.;
soda - 0.5 tsp;
honey - 1 tbsp. l.;
salt - a pinch;
flour - 1-1.5 tbsp. (how much dough will take).

Filling:

viburnum - 2 tbsp.;
sugar - 0.5 tbsp.

Decoration: powdered sugar. Preparation:

Leave the viburnum to soak, and after 2 hours, drain the water and grind the berries through a sieve. Add sugar and place on low heat. Stirring until the sand is completely dissolved, then cool. In this case, the red viburnum filling will be in the form of jam.
Melt the butter, but do not wait for it to boil. Cool slightly, add honey (if thick, melt it with butter), salt and slaked soda. Beat the eggs, add the sifted flour. Knead the dough into an obedient dough with your hands; it will be greasy and should not stick to the skin (if it sticks, add more flour).
Tear off 1/4 of the dough; it will be used for decoration. Roll out most of it and place it in the mold, folding the edges.
Place the berry filling on the dough.
Divide the piece separated from the dough into several strips, using your hands to turn each into a long “rope”, twisting it to form spirals (it looks more interesting this way). Lay a grid over the filling. Bake for 20 minutes at 170 degrees.

The pie is ready when the mesh decoration is browned. Remove the cake from the oven and sprinkle with powdered sugar.

Viburnum pie with yeast dough is a very tasty seasonal pastry. Due to the large number of viburnum berries, the pie turns out very juicy and rich. It can be served with hot tea or milk.

Ingredients:

milk – 250 ml;
eggs – 2 pcs.;
butter – 80 grams;
fresh yeast – 30 grams;
granulated sugar – 7 tbsp. l.;
salt – 1/2 tbsp. l.
flour – 500-600 grams;
vegetable oil – 2 tbsp. l.
viburnum – 400 grams;
big apple – 1 pc.;
water – 50 ml.

To prepare the dough, heat the milk and pour into a deep bowl. Add fresh yeast (you can substitute dry yeast if desired) and stir thoroughly until the yeast is well dissolved. Then add salt and 2 tablespoons of sugar and a little flour. Mix well (the consistency should be liquid like pancakes). Then set the bowl aside.
In a small plate, beat 1 egg, add melted butter (can be replaced with margarine) and add a little flour, while mixing everything thoroughly. Then pour the contents of the plate into a bowl with milk and yeast. Mix well and add the remaining flour and knead the area. At the end, add vegetable oil so that the dough does not stick to your hands. Cover the kneaded dough with a napkin or towel and leave to rise in a warm place for 40 minutes.
Divide the finished dough into two parts. Place one part in a greased baking dish and place in a warm place for 30 minutes to rise.
To make the filling, first wash the viburnum and separate the berries from the branches. Place in a saucepan and add 50ml water. Cook for 3-4 minutes. Then grind the viburnum through a metal sieve and get rid of the seeds, since the seeds in viburnum berries are quite large
Boil the resulting viburnum puree for 15 minutes. Then add 5 tablespoons of granulated sugar and a peeled grated apple. Simmer for 20 minutes until thickened. Place the cooled filling into the pan with the dough.
From the second part of the dough, decorate the top of the pie, for example, you can form a pigtail. Then brush the top with beaten egg and bake in a preheated oven for 45 minutes at 180 degrees.

In this recipe, the dough should be prepared at a temperature no higher than 20° C, since at a higher temperature it crumbles when rolled out. And before putting it in the oven, it is better to keep the shortbread dough in the refrigerator.

Ingredients:

flour – 200 grams;
butter – 150 grams;
yolk – 1 pc.;
salt – 1/2 tsp;
water – 3 tbsp. l.
granulated sugar - 2 tbsp. l.;
viburnum – 500 grams;
vanillin to taste;
starch 1-2 tsp;
powdered sugar – 2 tbsp. l.

Place the viburnum berries in a thick-bottomed bowl and add a little water. Place the viburnum in the oven for 4 hours, preheating it to 120 degrees.
Cut the cold butter into small cubes, mix with flour, salt and sugar and grind until the mixture becomes crumbly. In a glass, beat the yolk with water and add it gradually to the flour mixture, being careful not to stir too much. The dough should be soft and elastic. As soon as the dough begins to become homogeneous and not crumble, form it into a ball, divide it into two parts: the main part and for decorating the pie. Wrap them in cling film and put them in the refrigerator for 30-40 minutes.
Remove most of the shortcrust pastry from the refrigerator, sprinkle the board with flour and roll out the dough into an even layer so that its edges in diameter are 5 cm larger than the shape in which you will bake the pie. Then gently roll the dough onto the rolling pin and unroll it onto the pan. Trim excess edges of dough and refrigerate for another 20 minutes.
Take the second part of the dough out of the refrigerator, roll it out and cut strips from it to decorate the pie.
Sprinkle the bottom of the pan with shortbread dough with starch and a little powdered sugar to absorb the juice flowing from the berries. Carefully lay out the viburnum filling, sprinkling it with powdered sugar in layers. Decorate the top of the pie with a lattice and brush the pastry with beaten egg yolk. Then place in the oven and bake at 180°C for 30–40 minutes.

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The recipe is very easy to prepare and requires minimal time. Therefore, if you suddenly have guests, surprise them with quick and unusual pastries made from viburnum and grapes.

Ingredients:

ready-made puff pastry – 400 grams;
viburnum – 200 grams;
grapes – 200 grams;
sugar – 100 grams;
egg yolk – 1 pc.;
lemon juice.

Sort out the viburnum, rinse and dry. Combine in a cup with the cut grape halves. Then pour lemon juice over them and mix with sugar.
Divide the finished dough into two parts and roll out into a sheet. Place the first layer in the mold. Place the filling of viburnum and grapes into it and cover with a second layer.
Bring the dough together around the edges and brush with egg yolk, beaten with a little water. Bake in an oven at 185 degrees for 30 minutes, until golden brown.

Pie with viburnum in Tatar style without yeast

Tatar cuisine is famous for its abundance of pies. A healthy treat can be prepared very quickly without yeast.

Ingredients:

milk – 550 ml; sugar – 4 tbsp. spoons; starch – 1 teaspoon; butter – 160 g; soda – 0.5 teaspoon; egg – 1 pc.; viburnum – 550 g; flour - 2 mugs; salt; sugar – 1 tbsp. spoon.

Preparation:

Pour some water into the berry. Add sugar and simmer. Cool. Add starch and mix. Melt the butter. Pour in milk. Add the egg. Beat. Put out the soda. Place into dough. Add salt and flour. Beat. Pour half the mixture into the mold. Lay out the berries. Pour in the dough. Place in the oven (180 degrees). Leave for an hour.

With the addition of apples

By assembling several types of fruits into the filling, you will prepare an incredibly healthy and tasty pie. Apples will soften the taste of viburnum, and the berries will not need to be soaked. Those with a sweet tooth will love this delicacy, it will also save your figure, because the calorie content will not be as high as in other baked goods.

kefir - 0.5 l;
flour - 2 tbsp;
sugar - 2 tbsp. l.;
salt - a pinch;
soda - 1/2 tsp.

viburnum - 1 tbsp.;
apples - 2 pcs. (any);
sugar - 0.5 tbsp;
vanillin - optional.

Preparation:

The viburnum needs to be ground through a sieve, the seeds will remain on the mesh, and the pulp will go into a cup placed underneath.
The apple must be peeled, then also ground, mixed with the berry base, covered with sugar and vanilla, and put on fire. While stirring, dissolve the sugar. When the mixture begins to boil, remove from heat.
Prepare the dough by mixing all the ingredients intended for it. Knead with your hands, let sit for 15 minutes, wrapped in a bag.
Divide the dough into two parts, roll out. Place one on a greased baking sheet and spread thickly with filling. Cover with a second sheet, seal the edges, and bake in the oven for 30 minutes (170-190 degrees).

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When the crust is golden brown, place the pie on a board and brush with butter if desired.

Filled with frozen berries

Not everyone likes the taste of berries. Because of this, many children refuse to eat healthy dessert. We suggest masking its taste by using apples. To make the pie faster, use store-bought dough.

Ingredients:

rich yeast dough – 1600 g; cherry – 1.5 mugs; sugar – 1 cup; apples – 3 pcs.; viburnum – 240 g frozen.

Preparation:

There is no need to defrost the berries. Place chopped apples, cherries and viburnum in a heat-resistant container. Sprinkle with sugar. Cover with a lid and place in the microwave oven. Use only glass form. Set the timer for five minutes. Cut off a quarter of the dough. Roll out a large piece. Transfer to a baking sheet. Form the sides. Place the filling. Roll sausages from the remaining dough. Make cuts on each side. It looks like twigs that need to be laid out on the surface of the dessert. Let the dough rise and bake in the oven (180 degrees). Keep until a beautiful golden color.

Sand pie with viburnum

Few people like the unique aroma and tart taste of berries. Therefore, we suggest baking a pie with steamed viburnum. The delicacy will be very tasty and everyone will like it without exception.

Ingredients:

salt – 0.5 teaspoon; margarine – 260 g; soda – 1 teaspoon; starch - 3 tbsp. spoons; sugar – 0.5 cups for dough; flour - 3 mugs; sugar - 1 mug for berries; kefir – 550 ml; viburnum – 900 g.

Preparation:

Steaming the berries will take time. Therefore, we recommend that you carry out this process the night before. Prepare a heat-resistant container. Lay out the berries. Pour in water. Preheat the oven (110 degrees). Let the berries steam. Keep for four hours. The berry will not have time to cook, but will lose its bitterness, and the seeds will become soft. Drain the liquid. Cool the berries. Chop the margarine, which should be ice-cold. Cover with flour. Grind. It should be crumbly. Salt and sweeten. Pour in kefir and immediately add baking soda. Knead. To cut in half. Roll. Place one part in the mold. The sides should be covered with dough. To prevent juice from leaking out of the berries, sprinkle the bottom with starch. Arrange the berries. Sprinkle with sugar. Cover with a second layer and pinch the sides. Send to bake. 190 degree mode. Leave for half an hour.

The easiest baking recipe

To prepare, you will need ready-made dough. Here you can show your imagination and cook with a yeast or puff base.

Preparation:

puff pastry – 950 g; viburnum – 550 g; sugar - mug; apple – 4 pcs.

Preparation:

Slice the apples. Mix with berries. Add sugar and simmer in a frying pan for a quarter of an hour. Roll out two layers of dough. Place the first one in the form. Place the filling, which has been cooled in advance. Cover with a second layer. Bake in the oven until golden brown. 185 degree mode.

Cooking in a slow cooker

In order for the berry to acquire a pleasant sweetish taste, it is harvested only after frost.

Ingredients:

sugar – 300 g; flour – 450 g; starch - 3 tbsp. spoons; viburnum – 950 g; margarine – 240 g; egg – 1 pc.; soda – 1 teaspoon; kefir – 500 ml; vegetable oil – 2 tbsp. spoons.

Preparation:

Pour a small amount of water over the berries. Place in the oven (110 degrees). Leave for four hours. Drain the liquid. Cool. Cut margarine. Add flour and turn the mixture into crumbs. Pour in sugar (0.5 cups). Pour in kefir and soda. Knead. You will need two layers of dough. Place the first one in the bowl of the device. Sprinkle with starch. Lay out the berries. Pour in sugar. Cover with a second layer. Coat the workpiece with egg. Set the “baking” mode. Set the timer for an hour.