Russian stove. Family. Village. Happiness.

The book of farmer and food blogger Olga Strizhibikova “Russian stove” introduces us to one of the most relevant eco-traction.

What is good furnace cooking? Its simplicity. Neither special knowledge, nor ownership of special technologies are needed. The stove does everything itself. In order to cook, only one skill is required: to be able to drown it. The technology for cooking food in a fashionable Su-video and furnace is similar: languishing at low temperatures with maximum conservation of benefit and taste.

Preparation of the furnace is a long process, but completely non-constant presence. He is for the lazy: while the stove is heated, prepare the ingredients, then put it in the furnace and read the book in the garden or go to bed. In order to get a fragrant spicy-puree made of carrots or buckwheat porridge with mushrooms in a few hours or in the morning, you will be surprised, but in the Russian furnace you can cook as a relevant kitchen-for example, in the Russian stove. Rostbif or Confi from a duck, and rustic specialists such as a broth from a rooster and with pies with Brynza or a potion from pork heads. Fans of a healthy diet will discover assorted from baked root crops, soup puree made of zucchini with mint and croak and pesto from garlic shooters.

And if you have not yet acquired a stove, all these dishes can be prepared in a regular household oven!