* Rakushnik – 2 kg of
butter – 100 g
onions – 1 pc.
Parsley, chopped – 1 cup
dry white wine – 1 cup
ground black pepper
Rakushnik thoroughly clean and rinse.
Shredded onion fry with 2 tablespoons of the oil over low heat for 15-20 minutes. Pour the wine, add rakushnik, some herbs and pepper. Bring to the boil in a tightly sealed container on high heat.
Rakushnik open doors to take out and put in a dish, remove unopened.
When serving pour the remaining melted butter and sprinkle with herbs.