“Every vegetable has its season,” says a well-known proverb, modestly silent about the fact that vegetables are unevenly distributed over the seasons. So, in winter there are no real vegetables at all, but in the fall these garden residents are at least a dime a dozen. By and large, in the fall one could generally get by with some vegetables, if not for another well-known proverb, which says that chickens are supposed to be counted at this time of the year.
One way or another, vegetable dishes traditionally occupy a very important place in our diet - here you have vitamins, and unusual tastes with never-before-seen textures, not to mention bright colors, one look at which can prolong the feeling of summer. And although the main course, let's say, the majority still wants to see a weighty piece of meat or juicy cutlet, there is no reason why the opening speech before his appearance could not be given to vegetables. In this collection, I have collected a dozen recipes of my favorites. vegetable snacks- delicious, intricate and easy dishes that you can open a meal or limit yourself to if you do not have far-reaching gastronomic plans for this evening. Pumpkin, eggplant, peppers, tomatoes and other smaller brothers deserve an invitation to your dinner!
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The peculiarity of junk food lies in the fact that from time to time even those who unquestioningly observe the most strict diet are drawn to it - more precisely, these unfortunate people are drawn to it in the first place. And what would you do in this case? You can, of course, grit your teeth tighter and hope that you don't lose your temper when you suddenly find yourself in the middle of the night with a half can of ice cream or an open bag of chips. And maybe in best traditions evidence-based medicine, to be vaccinated - to satisfy cravings for reprehensible food without compromising health. |
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eggplant and Bell pepper- two vegetables that are completely transformed if they are baked. Eggplants turn into an ephemeral mashed potatoes with a smoked, slightly bitter taste, and the sweetness of peppers increases many times over. Of course, the idea of making caviar from eggplant and sweet peppers is not new, but it is a classic that only gets better with frequent repetition. Caviar from eggplants and peppers baked on the grill is excellent - in this case, a light aroma of smoke is added to the variety of tastes - but such caviar is no worse in winter, because vegetables can also be baked in the oven. |
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Dried tomatoes are something unimaginable: nondescript at first glance, they perfectly retain the concentrated taste and aroma of summer tomatoes, acquiring new, unexpected and slightly spicy notes along the way. In Italy, whose San Marzano tomatoes are considered some of the best in the world, tomatoes are dried in the summer, under the scorching Mediterranean sun. However, in the absence of mediterranean sun the most ordinary oven can come to the rescue - well, Sun-dried tomatoes, which will be stored without problems for at least a year, can be used in dozens of ways: add to bread, salads, pasta, sauces, and just eat as a very tasty snack, remembering the summer. |
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This dish has several serious trump cards up its sleeve. Firstly, the appearance - hardly anyone will guess that such stylish snack Pumpkin is so easy to make. Secondly, a successful combination of ingredients - earthy pumpkin, nori with a rich aroma of the sea, sweet “kozinaki” from pumpkin seeds make tastes alternate like in a kaleidoscope. Thirdly, a convenient form - pumpkin sticks are convenient to eat with your hands, so this is a great format. unusual snack. I could list more, but I hope that these arguments are more than enough! |
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As soon as the season of the first cucumbers comes, fresh and crunchy, as soon as you get tired of eating them just like that or in a salad, it's time to do salted cucumbers. And I, imagine, I don’t particularly favor salted cucumbers - so now, I don’t have a place at this celebration of life? .. But fortunately, there are these Chinese “broken” cucumbers - an appetizer that is prepared very quickly, and its taste balanced that cucumbers could have come up especially for her. Unlike many Chinese recipes, this one is quite simple, and an excellent result is obtained by everyone without exception, and the first time. |
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Perhaps you think that pickling olives is the privilege of those whose windows overlook the olive grove, but we, the inhabitants of cold latitudes, have to be content with the contents of the meager shelves of our insensitive good olives shops. This is partly true, but only partly: following this recipe, all the ingredients for which, if desired, can be found even beyond the Arctic Circle, you can quickly prepare pickled olives that taste much better than anything that can be found on the already mentioned store shelves. As a raw material for this recipe, we take the most common canned olives and olives with pits. Even if you use the cheapest ones, the result will be wonderful, but for obvious reasons it is better to take the highest quality ones that you can afford. |
Cold dishes and snacks on the Russian table
The abundance and variety of cold dishes and snacks is a characteristic feature of the Russian holiday table. They are prepared from fresh and canned vegetables, mushrooms, eggs, meat, fish, poultry and other products.
All kinds of dressings are used as seasonings for snacks - sour cream, sauces, horseradish, mustard, vinegar, mayonnaise, which give the dishes a special piquancy and spiciness.
When choosing the assortment and quantity of snacks for the festive table, you should pay attention to a reasonable combination of vegetable, meat, fish and other dishes. Any festive table is a snack table, and therefore snacks should be enough. Cold meals and snacks should be well presented. The beauty and solemnity of the set table depend on the design. The first impression created by the type of appetizers often determines the assessment of the entire celebration.
For serving appetizers, mainly porcelain and faience dishes are used - salad bowls and vases (for salads), trays and herring bowls, plates (snack bars, small dining rooms), caviar bowls, dishes (oval and round), gravy boats, etc.
The temperature of cold dishes and snacks when serving should not exceed 10-12°C.
NOTE:
*
- according to the recipes marked with an asterisk, you can cook on fasting days.
* Appetizer of white cabbage
Ingredients:
1 head of cabbage, 5-6 pcs. carrots, 5-6 cloves of garlic, salt.
Cooking
Dip the head of cabbage in boiling salted water for 5 minutes, put it in a colander, let the water drain and sort it into leaves.
Grate carrots on a coarse grater, mix with finely chopped garlic and wrap in cabbage leaves in the form of rolls.
Put them in a saucepan, pour boiling brine (1 tablespoon of salt per 1 liter of water) so that it only covers them.
Optionally, you can add citric acid, sugar or honey.
After 2 days, the snack is ready.
Serve with sour cream, mayonnaise or butter and garnish with parsley.
cabbage tubules
Ingredients:
300 g white cabbage, 1 potato tuber, 1 small fresh cucumber, 60 g ham, 2 eggs, 1/2 cup sour cream, salt, herbs.
Cooking
Boil potatoes and eggs.
To prepare the filling, cut potatoes, cucumber, ham, eggs into thin slices or cubes, salt and season with sour cream.
Boil the cabbage in salted water, then roll the cabbage leaves into tubes and fill them with stuffing.
Put the tubes in a salad bowl or on a plate and decorate with herbs.
White cabbage salad with green peas
Ingredients:
200 g cabbage, 100 g green peas, 1 onion, 1 boiled egg, 1/2 cup mayonnaise, vinegar, pepper, salt, dill or parsley.
Cooking
Chop the cabbage into strips, add salt, vinegar and heat, stirring, until it settles to the bottom, then drain the resulting juice. Cut the onion into rings, scald with boiling water and pour over cold water.
Mix cabbage and onion, add green peas, salt, pepper and pour mayonnaise.
Decorate with greens and egg slices.
Salad "Russian"
Ingredients:
200 g white cabbage, 150 g cranberries, 3 tbsp. spoons of sour cream, salt.
Cooking
Chop cabbage, mix with cranberries, lightly salt and season with sour cream.
* White cabbage salad with cranberries and carrots
Ingredients:
300 g cabbage, 100 g cranberries, 2 carrots, 75 g green onions, 4 tbsp. tablespoons of vegetable oil, 2 tbsp. spoons of sugar, 1 teaspoon of 9% vinegar, salt, parsley.
Cooking
Chop cabbage, salt, add vinegar and heat over low heat while stirring until soft. When the cabbage settles, remove from heat, put in a colander and let the juice drain.
Mix cooled cabbage with chopped cranberries green onions, grated or chopped carrots, sugar and vegetable oil.
When serving, decorate with herbs.
White cabbage salad with nuts
Ingredients:
200 g cabbage, 100 g nuts, 1 large apple, 1/2 tbsp. spoons lemon juice, 3 tbsp. spoons of mayonnaise, 1/2 cup sour milk(kefir), pepper, salt.
Cooking
Peel the apple from the skin and core, grate on a coarse grater, sprinkle with lemon juice.
Chop fresh cabbage, dip in a colander in boiling water, pour cold boiled water over and let drain.
Mix chopped nuts with cabbage and apple.
Season with mayonnaise, kefir, ground pepper and salt sauce.
Put the salad in a cold place for 1/2 hour, mix before serving.
White cabbage salad with fruit
Ingredients:
300 g cabbage, 1 small apple, 2 plums, 2 tbsp. spoons of raisins, 1/2 carrots, green onion, 2-3 tbsp. spoons of mayonnaise, 2-3 tbsp. spoons of kefir, salt, sugar.
Cooking
Cut the cabbage into strips, mix with salt and sugar, grind with your hands until the juice appears and squeeze the juice.
Add grated carrots and an apple, scalded raisins, chopped plums, a little chopped green onion, season with mayonnaise and kefir and mix.
Cabbage salad with oranges
Ingredients:
500 g white or red cabbage, 2 oranges, 1 lemon, 1-2 apples, 1/2 cup mayonnaise, salt.
Cooking
Chop white or red cabbage into strips and rub lightly with salt. Cut oranges and lemon into small cubes, apples into strips.
Put layers of cabbage, apples, oranges with lemon, pour mayonnaise or whipped cream.
Cabbage salad with cherries
Ingredients:
300 g white cabbage, 150 g pitted cherries, 1 small cucumber, 1 carrot, 1/2 cup mayonnaise, salt.
Cooking
Chop the cabbage and grind with salt until juice appears, mix with chopped fresh cucumber, cherries and chopped carrots on a coarse grater.
Salt, season with mayonnaise.
Place in a salad bowl and garnish with cherries.
* Cabbage salad with rice and raisins
Ingredients:
1 small head of red and white cabbage, 2 tbsp. spoons of rice, 0.5 cups of raisins, salt, pepper, 0.5 cups salad dressing.
Cooking
Chop the cabbage, salt, grind with your hands and leave for 15 minutes. Boil the rice and cool, soak the raisins in water for 1 hour and dry.
Combine everything, salt, pepper and pour dressing.
*Red cabbage salad with cherry juice
Ingredients:
500 g cabbage, 1/2 cup cherry juice, 1 apple, 2 tbsp. spoons of vinegar, 3 tbsp. tablespoons of vegetable oil, 1 onion, salt, sugar.
Cooking
Finely chop the cabbage, pour over the cherry juice and let it soak.
Mix finely chopped onion with vegetable oil, vinegar, season with salt, sugar, put in cabbage with cherry juice and mix again.
Sprinkle with grated apple and garnish with canned cherries.
Cauliflower salad with vegetables and grapes (gooseberries)
Ingredients:
150 g cauliflower, 2 tomatoes, 2 cucumbers, 1 small apple, 75 g grapes, 3/4 cup sour cream sauce, herbs, salt.
Cooking
Cut fresh tomatoes, cucumbers and apple into thin slices. Mix everything, add cauliflower boiled in salted water, grapes (ripe gooseberries).
Top with sour cream sauce.
Instead of sauce, you can use salad dressing mixed with mayonnaise.
Garnish with grapes and herbs.
Salad of cauliflower, cheese and nuts
Ingredients:
300 g cauliflower, 100 g cheese, 0.5 cup peeled walnuts, 2 cloves of garlic, mayonnaise, salt, dill.
Cooking
Disassemble the cabbage into inflorescences and boil in salted water.
Grate the garlic and cheese, finely chop the dill, finely chop the nuts and lightly fry.
Combine all components, mix and season with mayonnaise.
Sauerkraut salad with orange and walnuts
Ingredients:
250 g cabbage, 1 large orange, 1 tbsp. a spoonful of raisins, 1-2 tbsp. tablespoons crushed walnuts, 3-4 tbsp. spoons of mayonnaise, parsley.
Cooking
Finely chop the cabbage, add orange slices, washed raisins and crushed (not very finely) nuts.
Dress the salad with mayonnaise and sprinkle with chopped parsley.
*Salad "Provencal"
Ingredients:
300 g sauerkraut, 4 teaspoons pickled lingonberries (cranberries), 2 pickled apples, 2 tbsp. spoons of sugar, 2 tbsp. tablespoons of vegetable oil, cinnamon, cloves.
Cooking
Cabbage, sauerkraut whole heads, cut into squares.
Throw the pickled lingonberries into a colander. Remove the core from the apples and cut each into 6-8 pieces. In strained lingonberry and apple marinade put cinnamon and cloves, boil in a sealed container and let it brew.
Place cabbage, lingonberries and apples in enamelware, sprinkle with sugar, pour 2-3 tbsp. spoons of marinade, season with oil and mix.
* Sauerkraut salad with fruits
Ingredients:
500 g cabbage, 2 apples, 1-2 tbsp. spoons of cranberries or lingonberries, 0.5 cups of raisins and prunes, 4-5 tbsp. tablespoons of vegetable oil.
Cooking
Mix sauerkraut with finely chopped apples, add cranberries or lingonberries, raisins and prunes, previously washed and soaked for 2-4 hours.
Dress the salad with vegetable oil.
You can add sugar, green onions to taste.
* Snack "Ural pickle"
Ingredients:
150 g sauerkraut, 150 g sauerkraut, 2 pickled cucumbers, 2 pickled tomatoes, 150 g salted mushrooms, 2-3 tbsp. spoons soaked cranberries, 2-3 tbsp. spoons of fresh cranberries.
Cooking
Cut a stalk from a head of cabbage, then disassemble the head into separate leaves and cut into checkers, cut the beets into slices, tomatoes and cucumbers into slices.
Mushrooms use whole.
Lay the vegetables on a plate in layers, garnish with cranberries and lingonberries.
* Stuffed cucumbers
Ingredients:
600 g fresh cucumbers, 100 g of young boiled potatoes, 100 g of carrots, 30 g of garlic leaves, 1 tbsp. a spoonful of vegetable oil, herbs, salt.
Cooking
Cut the cucumber lengthwise and scoop out some of the pulp with a spoon. Cut the potatoes into small cubes, grate the carrots, finely chop the garlic and herbs, salt, mix everything.
Stuff cucumbers with vegetables, drizzle with oil and garnish with parsley.
Fresh cucumber salad with cheese
Ingredients:
2 cucumbers, 1 boiled carrot, 100 g cheese, 3 tbsp. spoons of mayonnaise, salt.
Cooking
Cut boiled carrots, cheese and cucumbers into strips, mix, salt and season with mayonnaise.
*Cucumber salad with nuts
Ingredients:
3 cucumbers, 2 tomatoes, 1 cup grated walnuts, salt.
Cooking
cut cucumbers large pieces, tomatoes - in slices, put them on cucumbers, salt and sprinkle with grated nuts.
tomatoes, stuffed with egg and bow
Ingredients:
8 tomatoes, 4 eggs, 60 g green onions, 2-3 tbsp. spoons of mayonnaise or sour cream, 1 teaspoon of ketchup, salt, pepper, dill.
Cooking
In ripe tomatoes, cut off the top part with the stalks, removing part of the pulp with seeds, sprinkle lightly with salt and pepper. Finely chop hard-boiled eggs and mix with finely chopped green onions, cut and removed part of the tomatoes. Season with mayonnaise or sour cream with ketchup and mix.
Fill with minced tomatoes.
Sprinkle with dill when serving.
Tomatoes stuffed with mushrooms
Ingredients:
8 tomatoes, 160 g salted or pickled mushrooms, 60 g green onions, 2-3 tbsp. spoons of sour cream, salt, pepper, dill.
Cooking
Prepare the tomatoes as above.
Finely chop salted or pickled mushrooms (ceps, mushrooms or milk mushrooms) and mix with finely chopped green onions, season with sour cream or salad dressing.
Fill the tomatoes minced mushroom.
Sprinkle with dill when serving.
Tulips from tomatoes
Ingredients:
6-8 tomatoes of the same size, 100-150 g of cheese or cheese, 3-4 cloves of garlic, 1 sweet capsicum.
Cooking
Cut the tomatoes crosswise and remove the core with a teaspoon. Grate cheese on fine grater and mix with finely chopped garlic and pepper.
Stuff the tomatoes with minced meat.
*Tomatoes, stuffed with apples and nuts
Ingredients:
8 tomatoes 4 apples 1/2 cup shelled walnuts or hazelnuts 2 tbsp. spoons grated horseradish, juice of 1/3 lemon, salt, green salad.
Cooking
In large and ripe tomatoes, cut off the stalks, take out the middle with a spoon, lightly salt the inside and let stand for a while.
Grate peeled apples, mix with chopped nuts, horseradish, add lemon juice, salt to taste.
Stuff the tomatoes with minced meat and garnish them with lettuce leaves.
*Stuffed Green Tomatoes
Ingredients:
6-7 green tomatoes, 5 sweet peppers, 1 cup peeled walnuts, 1 head of garlic, 2 tbsp. tablespoons of vegetable oil, 1 tbsp. a spoonful of chopped parsley, dill, cilantro, celery, vinegar, ground black pepper, salt.
Cooking
Finely chop the pepper, peeled from seeds, herbs and garlic and pound in a mortar, lightly salt, pepper and fill the washed and cut green tomatoes with this stuffing.
Arrange the tomatoes in a single row in a skillet and bake until soft in a moderately heated skillet.
Nuts, 2 cloves of garlic, 2 sprigs of cilantro crush into a homogeneous mass, gradually adding vegetable oil. Squeeze the oil from the prepared mass into a separate bowl, and add vinegar, pepper, and salt to the mass to taste.
The cooled tomatoes, laid out on a plate, thickly coat with a nut mass and pour over each tomato with squeezed oil.
tomatoes, stuffed with carrots with garlic
Ingredients:
10 tomatoes, 4-5 pcs. carrots, 2 cloves of garlic, 2 tbsp. tablespoons of peeled walnuts, 0.5 cups of sour cream (mayonnaise), salt, sugar to taste, parsley.
Cooking
Cut off the tops of the tomatoes, take out the pulp and mix it with grated carrots, chopped garlic and nuts.
Season the mass to taste with salt, sugar, sour cream or mayonnaise, stuff the tomatoes with it, cover with cut tops.
Decorate with parsley.
*Tomatoes stuffed with green peppers
Ingredients:
8 large tomatoes, 100 g green peppers, 200 g pears, 3-4 tbsp. tablespoons of vegetable oil, salt, sugar, lemon juice or vinegar.
Cooking
Cut the tops off the tomatoes and remove the core. Cut green pepper pods lengthwise, peel and chop very finely. Cut the tops of the tomatoes into strips.
Peel the pears, remove the core and cut into strips.
Mix all products, season to taste with vegetable oil, sugar, a pinch of salt, lemon juice or vinegar.
Fill the tomatoes with the stuffing and garnish them with green pepper strips.
Tomatoes "Surprise"
Ingredients:
4 tomatoes, 2 tbsp. spoons of sugar, 2 tbsp. tablespoons chopped nuts, 4 tbsp. tablespoons finely chopped fragrant herbs(thyme, basil), 2 teaspoons of vegetable oil, parsley.
Cooking
Wash the tomatoes, cut in half and remove the core.
Fill the halves with a mixture of sugar, nuts, herbs and vegetable oil, combine and garnish with parsley.
Tomatoes stuffed with ham and green peas
Ingredients:
5 tomatoes, 75-100 g lean ham, 100 g canned green peas, 1/2 cup mayonnaise, lettuce, salt.
Cooking
For dense large tomatoes, cut off the top and remove the pulp with a spoon. Ham cut into small cubes, mix with green peas, mayonnaise and salt.
Fill with minced tomatoes.
Lay down stuffed halves on lettuce leaves.
Tomatoes stuffed with cheese
Ingredients:
8 tomatoes, 50 g butter, 120 g cheese, 3 tbsp. spoons of sour cream, lemon juice, pepper, salt, herbs.
Cooking
Take small round tomatoes, cut off the top of them, and then carefully remove the pulp. Lightly salt the fruits and turn over so that the juice flows out.
Add grated cheese, sour cream, lemon juice and pepper to the mashed butter. Beat the mass and fill the prepared tomatoes with it.
Cover each fruit with a “lid”, i.e. cut top.
Garnish with sprigs of parsley and dill.
Snack "Appetizing"
Ingredients:
500 g of tomatoes, 400 g of eggplant, 2 onions, 1-2 cloves of garlic, 100-150 g of mayonnaise, 25 g of cheese (Poshekhonsky or others), 100 g of vegetable oil, salt, parsley.
Cooking
For tomatoes (medium size), cut off part of the fruit from the underside. Then squeeze them lightly to remove the seeds, cut out some of the pulp. Fill prepared tomatoes with minced meat.
To prepare it, finely chop the middle of the tomatoes and fry. Soak the peeled eggplants for 30 minutes in salted water, squeeze, cut into cubes and fry until golden color. Finely chop the onion and sauté, chop the garlic.
Combine vegetables for minced meat, salt and season with mayonnaise.
stuffed tomatoes put on a greased baking sheet, pour over the remaining mayonnaise, sprinkle with grated cheese, bake in the oven for 3-5 minutes, then cool.
When serving, decorate with herbs.
Tomatoes with oranges in cream
Ingredients:
2 tomatoes, 1-2 oranges, 0.5 cups of cream.
Cooking
Ripe dense tomatoes cut each into 4 parts, orange slices- in half, removing the seeds from them.
Mix and pour cream.
Tomatoes with garlic and cheese
Ingredients:
4 tomatoes, 50 g Dutch cheese, 2 tbsp. spoons of mayonnaise, 3-4 cloves of garlic, parsley, pepper, salt.
Cooking
Cut the tomatoes into slices, finely chop the garlic. Grate the cheese.
Sprinkle tomato circles with chopped garlic, salt and pepper, sprinkle with cheese, pour over with mayonnaise and garnish with herbs.
Tomato, cucumber and apple salad
Ingredients:
2 tomatoes, 2 fresh cucumbers, 1 apple, 1/2 cup sour cream, green lettuce, dill, parsley, salt and sugar to taste.
Cooking
Cut the tomatoes and cucumbers into slices, the apple into cubes, finely chop the dill and parsley.
Mix vegetables and greens with sour cream, salt, sugar and put in a salad bowl lined with lettuce leaves.
Tomato and green pea salad
Ingredients:
4-6 tomatoes, 1 can of canned green peas, 1 large onion, 3 eggs, mayonnaise, parsley or basil, pepper, salt.
Cooking
Onion cut into very thin rings, immerse in boiling water for 2 minutes, then put on a sieve. Slice very ripe tomatoes.
Hard boil the eggs, cool and cut into strips or cubes.
Combine all products, add green peas, chopped greens, pepper, salt, season with mayonnaise and mix gently.
When serving, decorate with herbs.
Tomatoes with mushrooms
Ingredients:
2 tomatoes, 2 tbsp. spoons fried mushrooms, 1 boiled egg, 1 onion, 2 tbsp. spoons of sour cream sauce, green onions, parsley and dill, salt.
Cooking
On a flat plate, sprinkled with finely chopped herbs, put salted thick circles of tomatoes.
Put a chopped egg, fried mushrooms, onions, sour cream sauce on each circle and sprinkle with finely chopped green onions.
*Spicy salad
Ingredients:
4-5 tomatoes, 1/2 cup walnuts, 3 garlic cloves, 1/2 onion, 1 tbsp. a spoonful of vegetable oil, pepper, salt
Cooking
Crush the garlic with salt and nuts until a smooth paste is obtained. Cut the tomatoes into thin circles.
Put a layer of tomatoes on a dish, pepper, salt and sprinkle with walnut-garlic mass. Then again put a layer of tomatoes and walnut-garlic mass.
Place tomato slices on top, cover with onion half rings and pour over with vegetable oil.
*Salad "Summer"
Ingredients:
250 g tomatoes, 1 cucumber, 1 onion, 2 stalks of leeks with arrows, 2 yellow sweet peppers, 1 fennel (or celery) root, 200 g boiled corn kernels.
For dressing: 4 tbsp. spoons apple cider vinegar, spices, 2 teaspoons of honey, 6 tbsp. tablespoons of vegetable oil.
Cooking
Cut tomatoes and cucumber into circles, onion into rings, pepper into strips, fennel into thin circles.
Combine everything, add corn, mix, pour dressing of vinegar, spices, honey and oil.
*Tomatoes with raspberries
Ingredients:
4 tomatoes, 4-8 tbsp. spoons of raspberries or raspberry juice.
Cooking
Cut the tomatoes into slices and season with raspberries or raspberry juice.
Beetroot stuffed
Ingredients:
4 beets, 1 small apple, 10 pcs. prunes, 2 tbsp. spoons of raisins, 3 tbsp. spoons of peeled nuts, sour cream, vinegar, salt.
Cooking
Wash the beets and boil them in water with the addition of vinegar. Peel the boiled beets and remove the middle of the pulp with a spoon. Put minced meat into the hole formed.
To prepare it, peel the apple, remove the core with seeds and cut into cubes (so that they do not darken, put them in slightly acidified water). Rinse prunes, pour a small amount water and leave for 5-6 hours. Remove the bones from it and finely chop the flesh.
Pour raisins (pitted) with water, leave in it for 1-2 hours, then put on a sieve.
Finely chop the roasted nuts. Cut the beetroot pulp into small cubes.
Mix everything and season with sour cream, adding a little salt to it.
Pour the stuffed beets with the remaining sour cream and sprinkle with chopped nuts.
*Beetroot in a monastic style
Ingredients:
500 g beets, 2 onions, 100 g peeled nuts, 150 g prunes, 3 tbsp. tablespoons of vegetable oil, 1 tbsp. spoon of coriander seeds, 1 tbsp. a spoonful of honey
Cooking
Boil the beets until tender, peel and cut into slices.
Prunes boiled and cut small pieces. Finely chop the onion and fry in vegetable oil.
Crush the nut kernels, combine with honey and browned onions, add beets, prunes, ground coriander seeds and mix thoroughly.
*Beet salad with fresh cucumbers
Ingredients:
2 boiled beets, 1 fresh cucumber, 2-3 tablespoons of peeled walnuts, 1 tbsp. a spoonful of honey, parsley and dill.
Cooking
Cut the boiled beets and fresh cucumber into strips, chop the nuts, finely chop the greens.
Combine all components and season with honey.
Salad "Rainbow"
Ingredients:
2 beets, 2 eggs, 1/2 onion, 2 tbsp. tablespoons canned green peas, 4 tbsp. spoons of mayonnaise, parsley, salt.
Cooking
Peel the boiled beets and cut into small cubes. Finely chop boiled eggs, onion and parsley.
Mix everything, salt, add green peas and mayonnaise.
Beet salad with apples and prunes
Ingredients:
1 beet, 2 apples (Antonovka), 5-6 pcs. prunes, 2 tbsp. crushed walnuts, 2 cloves of garlic, 1/3 cup sour cream, 1/3 cup mayonnaise, salt, sugar to taste, herbs.
Cooking
Boil or bake beets in the oven, cool, peel.
Grate beets and apples on a coarse grater, finely chop the garlic and grind in a mortar, prunes, pre-soaked in chilled boiled water, cut into pieces.
Combine all components, add nuts, season with salt, sugar, sour cream and mayonnaise.
Garnish with parsley or dill.
Beet salad with nuts
Ingredients:
2 beets, 2 tbsp. spoons of peeled walnuts, 1/2 cup sour cream, 1 tbsp. a spoonful of cranberries, pepper, salt, parsley.
Cooking
Boil the beets, peel and chop into strips. Pour nuts hot water for 10-15 minutes, peel the kernels from the shell, dry in the oven (5-10 minutes) and finely chop.
Salt the beets, pepper, mix with nuts.
Put in a salad bowl, pour over sour cream and garnish with cranberries and parsley.
Beet salad with oranges
Ingredients:
3 beets, 2 oranges, 6 cloves of garlic, 1.5 tbsp. spoons of lemon juice, 1/2 cup mayonnaise, 3 cloves, salt.
Cooking
Peel the beets, grate with large holes, put in a colander and squeeze the juice. To beetroot juice add lemon juice, cloves and bring to a boil. Pour beetroot juice, bring to a boil, cool.
Strained beets mix with chopped garlic, salt to taste, put in a salad bowl, garnish with orange slices (without seeds) and pour over with mayonnaise.
dessert salad
Ingredients:
2 beets, 2 apples, 3/4 cup shelled walnuts, 4 tbsp. spoons of raisins, 3/4 cups of mayonnaise, salt.
Cooking
Cut boiled beets and apples into strips, mix with scalded raisins, roasted and chopped nuts, season with mayonnaise, salt to taste.
*Beet and radish salad with prunes
Ingredients:
4 beets, 1 radish, 0.5 cups of prunes, vegetable oil, salt.
Cooking
Grate boiled beets and peeled radish on a coarse grater.
Rinse the prunes, pour boiling water over them, leave to swell for 20-25 minutes, remove the pits and chop finely. Mix it with beets, radishes and pour vegetable oil.
Salt to taste.
*Beet salad with prunes and rice
Ingredients:
500 g beets, 200 g prunes, 2 tbsp. spoons of sugar, 1 cup of boiled rice.
Cooking
Bake the beets in the oven, cool and cut into slices.
Rinse the prunes and pour a glass of boiling water, in which the sugar must first be dissolved. As soon as the prunes become soft, remove the seeds from it, cut, combine with beets and boiled rice.
Pour strained prunes into the salad and mix.
* Beet salad with onions and nuts
Ingredients:
2 beets, 4 onions, 0.5 cups of peeled nuts, 3 cloves of garlic, vegetable oil, salt.
Cooking
Boil the beets, peel, chop and fry over low heat with the addition of vegetable oil.
Chop the onion and fry in oil until golden brown.
Cool the vegetables, salt, squeeze or finely chop the garlic, add chopped nuts and mix.
* Carrot salad with oranges
Ingredients:
4 carrots, 2 oranges, 1 tbsp. a spoonful of vegetable oil, 1/2 cup sunflower seeds.
Cooking
Grate carrots, mix with chopped orange pulp, pour vegetable oil and sprinkle with peeled and roasted sunflower seeds.
Vitamin salad
Ingredients:
1 carrot, 2 celery roots, 1 large apple, 2 tomatoes, 1 cucumber, 75 g plums or cherries (pitted), 1 cup sour cream, parsley or dill, pepper, salt, lemon juice.
Cooking
Cut carrots, celery, fresh cucumber and apple into strips, plums and tomatoes into slices. Mix all.
Add sour cream, salt, pepper and lemon juice.
Put in a salad bowl and garnish with herbs.
Salad "Appetizing"
Ingredients:
3 carrots, 2 apples, 2 cucumbers, 2 tomatoes, 2 tbsp. tablespoons of lemon juice, 1 cup of sour cream, 2 teaspoons of sugar, salt, parsley.
Cooking
carrots, apples, fresh cucumbers cut into thin strips or cubes, fresh tomatoes- circles. Beat sour cream with salt, sugar and lemon juice.
Lay in layers, alternating apples, carrots, cucumbers and tomatoes.
Drizzle with whipped sour cream.
Garnish with tomato slices and herb sprigs.
*Carrot salad with cranberries and jam
Ingredients:
4 carrots, 2 tbsp. spoons of cranberries, 3-4 tbsp. spoons of cranberry jam, 0.5 cups of peeled walnuts.
Cooking
Finely grate carrots, mix with cranberry jam, lay a slide in a salad bowl, overlay with fresh cranberries and sprinkle with toasted chopped nuts.
Salad "Tenderness"
Ingredients:
300 g carrots, 100 g cheese, 3 eggs, 120 g mayonnaise, green onions, herbs.
Cooking
Raw carrots, cheese (Poshekhonsky, Dutch, etc.), boiled eggs, grate on a fine grater.
Mix everything, season with mayonnaise, put in a salad bowl with a slide, sprinkle with chopped herbs and onions.
*spicy snack from carrots
Ingredients:
1 kg of peeled carrots.
For the marinade: 4-5 tbsp. spoons of vinegar, 3 tbsp. sugar, 1 teaspoon salt, 1/2 cup vegetable oil, 1 large head of garlic, 10 walnuts, 2 teaspoons cilantro seeds, 1 teaspoon ground black pepper, red ground pepper(on the tip of a knife).
Cooking
Grate carrots on a coarse grater.
To prepare the marinade, peeled garlic cloves and walnuts chop, fry the cilantro seeds and grind (or crush), add vinegar, oil, sugar, salt, red and black pepper and mix.
Pour marinade over carrots and put in a cold place for a day.
*Carrot caviar
Ingredients:
1 kg carrots, 500 g onion, 1 cup tomato paste, 1 cup vegetable oil, 6 bay leaves, 3 cloves of garlic, pepper, salt.
Cooking
Diluted with water to a consistency thick sour cream tomato paste and finely chopped onion put in a saucepan, pour in vegetable oil, add 4 bay leaves, salt and put under the lid to simmer. When the mass boils, reduce the heat and simmer until the onion becomes a completely soft mass covered with red oil.
Grate carrots on a coarse grater, fry in a pan in 2 tbsp. spoons of vegetable oil, add 1/3 cup of water and simmer until soft. Combine the onions and carrots and mix well, put in a heated oven.
Put into the finished caviar Bay leaf, crushed garlic with salt and pepper.
Caviar can be stored in a closed glass jar in the refrigerator for several months.
*Carrot salad with pepper
Ingredients:
10-12 young carrots, 2 sweet peppers, 2 onions, 50-60 ml dry white wine, 1/2 cup vegetable oil, salt.
Cooking
Peel the carrots and cut into small pieces. Cut the pepper in half, remove the core with seeds and cut across into strips. Chop the onion.
Bring wine with vegetable oil to a boil, add carrots, peppers, onions, salt. Stew vegetables until half cooked under the lid, then without a lid.
Serve chilled.
Carrot salad with apples and nuts
Ingredients:
2 carrots, 1 large apple, 2-3 tbsp. spoons of peeled walnuts, 1/2 cup mayonnaise.
Cooking
Peeled carrots and apples (without core and seeds) chop into strips, add finely chopped nuts, mix and season with mayonnaise.
Carrot salad with cheese
Ingredients:
3-4 carrots, 100 g cheese, 3 eggs, 1/2 cup mayonnaise, green onions, parsley or dill.
Cooking
Raw carrots, cheese (Poshekhonsky, Dutch or others), grate boiled eggs, mix, season with mayonnaise.
Put a slide in a salad bowl, sprinkle with chopped green onions and garnish with herbs.
Puff vegetable salad
Ingredients:
3 carrots, 1/2 cup raisins, 150 g cheese, 2 garlic cloves, 2 beets, 1/2 cup peeled nuts, 200 g mayonnaise, herbs.
Cooking
Grate carrots on a coarse grater, mix with pre-soaked and dried raisins, put in an even layer on a flat dish and grease with mayonnaise.
Grate the cheese on a coarse grater, mix with finely grated garlic, lay evenly on a layer of carrots and also grease with mayonnaise. Grate the boiled beets on a coarse grater, mix with chopped walnuts and place on a layer of cheese.
Top with mayonnaise and garnish with herbs.
You can sprinkle the salad with finely grated cheese.
*Carrot salad with apples and raisins
Ingredients:
2-3 carrots, 2-3 apples, 1 cup raisins, honey.
Cooking
Grate the carrots on a coarse grater, cut the apples into thin strips. Soak raisins in boiled water for 20-30 minutes.
Combine all components and season with honey slightly diluted with water.
* Salad of radish and apples
Ingredients:
2 radishes, 2 apples, juice of 1/2 lemon, 1 tbsp. spoon of honey, 1 tbsp. a spoonful of vegetable oil, salt.
Cooking
Grate radish and apples, mix and pour over lemon juice with honey, vegetable oil, salt.
Radish salad with mushrooms
Ingredients:
1 radish, 60 g dried porcini mushrooms, 2 eggs, 1 onion, 4 tbsp. spoons of mayonnaise, pepper, salt.
Cooking
Boil the mushrooms pre-soaked in water, cool and finely chop. Chop the radish into strips, cut the onion into half rings, chop the eggs.
Mix everything, season with salt, pepper and mayonnaise.
*Radish salad with nuts
Ingredients:
2-3 radishes, 10-12 walnuts, 2 carrots, 1/2 lemon, 3-4 garlic cloves, salt.
Cooking
Grate the radish and carrots on a fine grater, crush the nuts and garlic, mix.
Add lemon juice, salt, chopped lemon zest and mix again.
Radish salad with cheese and mayonnaise
Ingredients:
500 g radish, 1 tbsp. a spoonful of salt, 2 apples, 100 g of cheese, mayonnaise or sour cream.
Cooking
Grate the radish on a coarse grater, add salt, mix and leave for 7 minutes. Then pour the radish with cold boiled water, rinse off the salt and put it in a colander to drain the remaining liquid.
Grate apples (without core and seeds) and cheese, mix with radish and season with mayonnaise or sour cream.
Peppers stuffed with cheese
Ingredients:
6-8 pods of sweet pepper, 200-300 g of cheese, 100-150 g of butter, 2-4 cloves of garlic, herbs.
Cooking
Cut the stem off the pepper and remove the seeds.
Grate cheese and chilled butter on a coarse grater, garlic on a fine grater, mix and stuff the pepper. Put it in the refrigerator for 1 hour.
Slice the peppers and garnish with parsley.
Instead of cheese, you can take processed cheese.
Pepper, stuffed with ham and cheese
Ingredients:
4 sweet peppers, 100 g cheese, 100 g ham, 60 g butter, 1 egg, greens.
Cooking
Pass cheese and ham through a meat grinder and mix with softened butter. Add a boiled egg, grated on a fine grater.
Cut off the stalk of the pepper, remove the seeds, fill with minced meat.
Put in a cold place until the stuffing hardens.
Cut the pepper into circles (1/2 cm thick) and garnish with herbs.
* Salad of sweet peppers, tomatoes and pears
Ingredients:
2 sweet peppers, 2 tomatoes, 2 pears, 3-4 tbsp. tablespoons of vegetable oil, vinegar, sugar, salt.
Cooking
Remove the core from the pepper with seeds. Cut tomatoes and pears into cubes, pepper - into strips.
Mix everything with vegetable oil, add salt, sugar and vinegar to taste.
Vegetable salad with ham
Ingredients:
3 sweet peppers, 1 fresh cucumber, 100 g white cabbage, 1 tomato, 3 tbsp. spoons of boiled rice, 100 g of ham, 1/4 onion, 1/2 teaspoon of mustard, herbs, salt, mayonnaise.
Cooking
Cut the pepper into strips, cucumber, ham into cubes, tomato into circles, chop the cabbage, mix with crumbly rice, finely chopped onion, herbs, mustard, salt, season with mayonnaise, mix.
Pepper and walnut salad
Ingredients:
500 g of sweet capsicum, 1 cup of peeled walnuts, 5 cloves of garlic, 3/4 cup of sour cream, 1 teaspoon of lemon juice, salt, ground pepper, parsley
Cooking
Pepper bake, peel and cut into thin strips.
Crush garlic and nuts, salt, pepper, mix with pepper, lemon juice and sour cream. Sprinkle with chopped parsley.
green pea salad
Ingredients:
1 can (1/2 L) canned green peas, 2 oranges, 1 fresh cucumber, 1 apple, 2 pickled sweet peppers, 100 g hard cheese, 4 walnuts, 4 tbsp. spoons of mayonnaise, green salad, parsley.
Cooking
Drain the peas, peel the oranges and divide into slices.
Peel the apple and cucumber, cut into small cubes, pepper into strips, cheese into cubes, crush the nuts.
Mix everything with mayonnaise, put on lettuce leaves, decorate with halves of nuts, pepper strips and finely chopped greens.
Asparagus salad with strawberries
Ingredients:
500 g asparagus, 250 g small strawberries, 3-4 tbsp. spoons of mayonnaise, salt, sugar, lemon juice.
Cooking
Clean the asparagus from fibers, rinse, pour boiling salted and sweetened water, boil, strain, cut into 2 cm pieces, cool and sprinkle with lemon juice.
Combine strawberries with asparagus, pour over with mayonnaise.
*Eggplant in walnut sauce
Ingredients:
1 kg eggplant, 1/2 cup vegetable oil, 1 1/2 cups shelled walnuts, 2-3 onions, 2-3 garlic cloves, 1 teaspoon finely chopped parsley, cilantro, celery, 3 cups water, vinegar , salt.
Cooking
Eggplants cut into slices 2 cm thick, salt and stand for 10-15 minutes, then squeeze out so that the bitter juice flows out. Then fry the eggplant until golden brown at both sides.
Put hot in a salad bowl and cover with finely chopped onions and herbs.
pour hot walnut sauce: crush nuts with garlic and cilantro, stir with salt and vinegar to taste, pour water and boil over low heat for 20 minutes.
Serve chilled.
*3 eggplant appetizer
Ingredients:
500 g eggplant, 500 g tomatoes, 250 g sweet peppers, 400 g onions, 1/4 head of garlic, 1/2 cup vegetable oil, parsley, 6 peppercorns, 1-2 bay leaves, salt.
Cooking
Rinse the eggplant, cut into slices 2 cm thick, salt and hold for 10-15 minutes, then squeeze the juice and fry on both sides in vegetable oil. Chop the onion, season with salt and sauté in butter until golden brown.
Pepper pods pour over boiling water and, when cool, peel and coarsely chop. Cut tomatoes into large slices.
In a saucepan with thick walls, lay the fried eggplants in rows, tomatoes on them, then pepper, parsley, fried onion; onions - again vegetables in the same sequence until the dishes are filled. Top should be tomatoes, bay leaf and peppercorns. Pour in the oil, cover and simmer on low heat for 10 minutes, then place in a moderately heated oven and simmer until tender.
AT ready meal put garlic and parsley mashed with salt.
Serve appetizer cold or hot.
* Eggplant stuffed with herbs
Ingredients:
750 g of eggplant, 500 g of tomatoes, 1/2 cup vegetable oil, 1/2 head of garlic, 1 bunch of parsley, 1-2 bunches of dill, 2-3 bay leaves, salt.
Cooking
Wash eggplant, cut lengthwise not completely into slices. Stuff each clove with garlic, cut lengthwise into thin slices. Finely chop the greens, salt and grind with your hands so that the juice comes out.
Stuff the eggplants with the prepared greens, squeezing the minced meat with cut eggplant slices so that each has the shape of a whole.
Place the eggplants tightly in a saucepan, pour over the tomatoes and oil passed through a meat grinder, add the bay leaf, bring to a boil with high heat, then reduce the heat and simmer until tender.
Cool the prepared eggplants, put them in a salad bowl, pour over the sauce in which they were stewed, and sprinkle with finely chopped herbs.
*3 vegetable snack
Ingredients:
3-4 eggplants, 3 red and green sweet peppers, 2-3 carrots, 3 onions, ripe tomatoes, dill, 1 head of garlic, vegetable oil, coarse salt.
Cooking
Cut eggplant into thin circles, fry in oil until golden brown. Finely chop or chop the rest of the vegetables.
Put everything in layers in an enamel pan or glass jar- a row of eggplants, onions, carrots, capsicums, tomatoes and dill, again eggplants, etc. More tomatoes and dill should be added.
Sprinkle each layer with salt, chopped garlic and press down with a spoon so that the vegetables release the juice.
If there is not enough liquid, add the marinade prepared from citric acid, sugar, spices and water.
The appetizer will be even tastier if you add several layers of honey mushrooms boiled in salt water until tender in a saucepan or jar.
Close the container tightly with a lid and put in a cold place for 2 days.
* Eggplant caviar
Ingredients:
1 kg of eggplant, 1.5 cups of shelled walnuts, 2 tbsp. tablespoons chopped cilantro or parsley, 1 head of garlic, 2 tbsp. tablespoons of vegetable oil, 2 tbsp. tablespoons of vinegar or diluted citric acid, salt.
Cooking
Bake eggplants in the oven until soft, put between two planks under oppression so that bitter juice flows out. Crush nuts and garlic with salt in a mortar into a homogeneous mass, adding oil and adding finely chopped greens.
Put the squeezed eggplant in a bowl and grind, gradually adding the nut mass.
Pour in vinegar or citric acid, mix well again.
*Baked eggplant caviar
Ingredients:
750 g of eggplant, 750 g of tomatoes, 300 g of sweet green pepper, 400 g of onion, 1/2 head of garlic, 1/2 bunch of parsley, 200 g of vegetable oil, 2-3 bay leaves, peppercorns, salt.
Cooking
Bake whole eggplants in the oven, put between two planks under oppression so that bitter juice flows out.
Finely chop the onion, put in a saucepan, pour 100 g of oil and minced tomatoes, add peppercorns, bay leaf and stew. When the juice in the pan has evaporated by half, add half of the green pepper, passed through a meat grinder, and simmer, stirring, until almost all the juice has evaporated and the colored oil has covered the entire mass.
Pass the dried eggplant through a meat grinder and simmer in a deep frying pan with the remaining oil until the mass thickens to the consistency of thick semolina.
Combine both masses, add the finely chopped remaining Green pepper, parsley and put in the oven.
Ready and more hot caviar add garlic crushed with salt, bay leaf, mix well and cool under the lid.
*Caviar from zucchini and tomatoes
Ingredients:
1 kg of zucchini, 1-2 onions, 300 g of tomatoes or 100 g tomato puree, 2 tbsp. tablespoons of vegetable oil, 100 g green onions, 2 tbsp. spoons of vinegar, 1 tbsp. a spoonful of sugar, pepper, salt.
Cooking
Zucchini peel, seeds, cut into slices 2-2.5 cm thick, bake in the oven and chop finely or pass through a meat grinder.
Finely chop the onion, saute until half cooked, add the tomatoes cut into small cubes and continue sautéing until the onion and tomatoes are soft.
Add zucchini to the resulting mass and simmer the mixture until thickened, then add vinegar, salt, sugar, ground pepper, mix and cool.
Sprinkle with finely chopped green onions when serving.
It is not necessary to season caviar with vinegar and sugar.
*Salad "Health"
Ingredients:
200 g pumpkin, 3 carrots, 8 walnuts, 3 tbsp. spoons of raisins, salt, sugar, lemon juice.
Cooking
Cut pumpkin and carrots into thin strips or grate on a coarse grater.
Add chopped nuts, washed and dried raisins, salt, sugar, lemon juice and mix.
* Spicy pumpkin salad
Ingredients:
pumpkin (diet varieties), apples, carrots, celery root, nut kernels, lemon juice, salt.
Cooking
Chop the vegetables and mix, add some chopped walnuts, lemon juice and salt to taste.
*Vegetable vinaigrette with sauerkraut
Ingredients:
1) 150 g of sauerkraut, 100 g of fresh cucumbers, 50 g of beets and carrots grated on a coarse grater, 50 g of finely chopped apples, 100 g of sliced tomatoes, 100 g of finely chopped pumpkin or melon, 20 g of nuts and raisins, parsley, 2-3 tbsp. tablespoons vegetable oil, 1/2 teaspoon grated lemon peel;
2) 200 g sauerkraut, 100 g carrots, 100 g beets, 2 pickled cucumbers, 2 onions, 3 tbsp. tablespoons of vegetable oil, 2 teaspoons of grated horseradish;
3) 200 g of sauerkraut, 100 g of radish, 100 g of beets, 50 g of green onions, 3 tbsp. tablespoons of vegetable oil, 1 teaspoon of lemon juice;
4) 200 g sauerkraut, 2 sweet peppers or 2 tomatoes, 100 g beets, 2 onions, 3 tbsp. tablespoons of vegetable oil;
5) 100 g sauerkraut, 125 g beets, 125 g potatoes, 75 g pickles, 1 onion or 100 g green onions, 50 g carrots, 25 g parsley, 3 tbsp. spoons of salad dressing (2 tablespoons of apple cider vinegar, 2 teaspoons of honey, 3 tablespoons of vegetable oil);
6) 150 g sauerkraut, 2-3 pcs. potatoes, 1 beetroot, 2 carrots, 1 pickle, 50 g green peas, 1 apple, 5 tbsp. tablespoons of vegetable oil, sugar, parsley, salt.
Cooking
Boil potatoes, beets and carrots, cut into cubes. Season the beets separately with vegetable oil so that it does not paint over other vegetables.
Then combine all the vegetables, pour over the dressing, salt to taste.
Arrange the finished vinaigrette in salad bowls or on plates, garnish with herbs and slices of boiled vegetables.
Vinaigrette "Pokrovsky"
Ingredients:
1 beetroot, 1 potato tuber, 200 g sauerkraut, 1 apple, 100 g prunes, 2-3 cloves of garlic, 1 glass of mayonnaise, 100 g boiled champignons or salted mushrooms, 1 egg, salt, herbs.
Cooking
Apple (without seeds and peel), prunes, boiled beets and cut the potatoes into small strips, mix with chopped sauerkraut, crushed garlic, salt, season with mayonnaise and mix.
Put a slide in a salad bowl and decorate with prunes, mushrooms, boiled egg and herbs.
*Spinach and radish salad
Ingredients:
200 g spinach, 200 g radish, 2 tbsp. tablespoons of vegetable oil, 1 teaspoon of honey, lemon or other sour juice to taste.
Cooking
Rinse spinach, drain from water and cut into narrow strips (up to 5-6 mm). Grate the radish on a medium grater.
Season vegetables separately with honey, lemon juice, vegetable oil and lay in layers - first spinach, then radish, etc.
The last layer should be a layer of radish, and on it - green spinach in small slides.
*Vegetable salad in sauce
Ingredients:
200 g green salad, 2 tomatoes, 1 orange, 100 g dark grapes, 1 fresh cucumber, 1 sweet pepper.
For the sauce: honey, vegetable oil (twice as much as honey), citric acid.
Cooking
Grind green salad, add chopped tomatoes, orange, grapes, cucumber and sweet pepper.
Prepare a sauce from honey, vegetable oil, diluted citric acid.
Combine all salad ingredients, pour sauce over and mix.
Corn Salad with Cheese
Ingredients:
1 can of canned corn, 150-200 g of cheese, 3-4 eggs, mayonnaise.
Cooking
Grate cheese on a coarse grater, cut hard-boiled eggs into cubes, add corn, mayonnaise to taste and mix.
Cheese can be replaced with crab sticks.
Salad "Original"
Ingredients:
1 jar of canned corn, 1 sweet red pepper, 3-4 kiwi, mayonnaise.
Cooking
Red pepper (without core and seeds) and kiwi cut into cubes, add canned corn, mayonnaise to taste and mix.
Salad "Charm"
Ingredients:
canned corn, apples, carrots, fresh or pickled cucumber, mayonnaise, herbs.
Cooking
Remove the core with seeds from apples, boil and peel the carrots. Cut them into cubes, cucumber - into strips.
Combine vegetables and apples, add canned corn and mix.
Dress the salad with mayonnaise and garnish with herbs.
Merchant peas
Rinse dried peas, soak in cold water for 4-6 hours and boil in the same water. When the peas become soft, drain the water, dry and rub through a sieve.
Add ground walnuts, pepper and salt to the resulting puree.
Separately, grind the butter well in a plate and add the cooked mass to it little by little. Cool the mixture well, and then beat, adding a little grated cheese.
When it turns white and increases in volume, the pea paste is ready.
*Russian potato salad
Ingredients:
3 potatoes, 2 carrots, 200 g canned green peas, 100 g salted mushrooms, 2 pickled cucumbers, 1 apple, 1 parsley root, 1 apple celery root, salt, vegetable oil.
Cooking
Boil potatoes and carrots, cool and peel.
Cut all products into small cubes, combine, add green peas, salt, vegetable oil and mix.
*Potato salad with apples
Ingredients:
5 boiled potatoes, 2-3 antonov apples, 2 carrots, 2-3 tbsp. spoons of peeled walnuts, 1 teaspoon of lemon juice, 1 tbsp. a spoonful of vegetable oil, sugar, salt.
Cooking
Boiled potatoes cut into small cubes, season with salt, sugar, lemon juice and mix.
Remove the core with seeds from apples, cut into small cubes and sprinkle with lemon juice so as not to darken.
Chop nuts. Grate raw carrots on a coarse grater, season with salt, sugar, lemon juice and vegetable oil.
Put prepared foods in layers in a salad bowl or on a dish: potatoes, apples with nuts, carrots.
Decorate the salad with walnut halves.
Potato salad with mushrooms and ham
Ingredients:
250 g potatoes, 100 g pickled mushrooms and ham, 1 small pickled cucumber, pepper, salt, mayonnaise.
Cooking
Boil potatoes, cool and cut into small cubes. Also chop the ham, mushrooms and cucumber.
Mix everything, pepper, salt and season with mayonnaise.
Potato salad with eggs, nuts and raisins
Ingredients:
2-3 potatoes, 2 eggs, 100 g nuts, 2 tbsp. spoons of raisins, 0.5 cups of sour cream sauce, salt, pepper, herbs.
Cooking
Boil the potatoes, cut into thin circles, which are cut in half again. Also chop hard-boiled eggs.
Layer the potatoes and eggs in a salad bowl, sprinkling each layer with salt and pepper.
Top with pre-steamed and dried raisins, any chopped and toasted nuts.
Pour dressing over salad, garnish with nuts, raisins and herbs.
Potato salad with mushrooms
Ingredients:
5-6 boiled potatoes, 250 g of salted or pickled mushrooms, 100 g of onions or green onions, 150 g of pickles, 150 g of mayonnaise or sour cream (or a mixture of mayonnaise and sour cream, 75 g each), greens.
Cooking
Rinse the mushrooms with cold boiled water, peel the boiled potatoes. Cut mushrooms, potatoes and pickles into thin slices, onions into rings or half rings, finely chop green onions.
Combine all components, mix and season with mayonnaise or sour cream or a mixture of sour cream and mayonnaise.
When serving, decorate with herbs.
Labardan ( potato salad with herring and onion mustard sauce)
Ingredients:
3 potatoes, 60 g of onions or green onions, 100 g of herring fillet, broth, greens.
For coyce: 75 g mustard, 75 g egg yolks, 75 g white wine, 75 g vinegar, 75 g sugar, 75 g broth, 75 g ghee, salt.
Cooking
Boiled potatoes in their skins, peel, finely chop and mix with finely chopped herring fillet.
Add finely chopped onion or green onion, a little broth, shape into a loaf and pour mustard sauce.
For the sauce, place all the ingredients in a saucepan, put on fire and cook until the mass thickens, stirring, but not boiling.
You can add poached salted or pickled cucumbers to the sauce.
The amount of sauce in the recipe can be reduced if desired.
Vegetable salad
Ingredients:
2 potatoes, 1 egg, 0.5 carrots, 1 apple, 2-3 tomatoes, 1 fresh cucumber, 1 tbsp. a spoonful of chopped green onions, mayonnaise, pepper, salt.
Cooking
Cut boiled potatoes, eggs and carrots, as well as apples, cucumbers, tomatoes and green onions into small cubes.
Combine vegetables, salt, pepper, season with mayonnaise and mix.
*Bread salad
Ingredients:
4 slices rye bread, 3 pickled tomatoes, 1 small onion, 1 clove of garlic, 50 g of vegetable oil, 1 teaspoon of vinegar, salt, ground black pepper, parsley, lettuce for decoration.
Cooking
Dry slices of rye bread in a toaster or on a baking sheet in the oven, cut into cubes.
Finely chop the peeled onion. Chop parsley greens.
Remove the skin from the pickled tomatoes, cut them into cubes and let the excess juice drain.
To prepare the dressing, mix vegetable oil, vinegar, salt, pepper and finely chopped garlic.
Put the bread, onions and tomatoes in a deep bowl, pour over the dressing and mix, shaking gently.
Ready salad put on a serving dish lined with lettuce, sprinkle with parsley and serve.
*Mushroom caviar
Ingredients:
500 g mushrooms, 1 onion, 1 small carrot, 1 bell pepper, 1 tomato, 50 g vegetable oil for frying, salt, black pepper.
Cooking
Wash the mushrooms, peel, cut into small cubes, put in a pan with hot vegetable oil and fry for 5-8 minutes over high heat.
Cut the washed and peeled onion into cubes, add to the mushrooms, mix, fry for another 3-4 minutes.
Bulgarian pepper and wash and peel, cut in the same way as the previous components.
Sliced tomato, along with carrots and bell pepper add to the fried onions and mushrooms, salt, pepper, mix, cover and simmer until tender over low heat for 15-20 minutes.
Serve the finished caviar to the table cold.
Ingredients:
2 pcs. potatoes, 150 g salted mushrooms, 1 carrot, 1 fresh cucumber, 100 g canned green peas, 1 onion, 1 garlic clove, 1/2 cup sour cream, 2 tbsp. spoons of mayonnaise, greens.
Cooking
Boiled potatoes and carrots, fresh cucumber cut into cubes. Salted or pickled mushrooms and onions cut into strips.
Grate the garlic on a fine grater or push through a garlic press.
Mix everything with peas, season with sour cream with mayonnaise, put in a salad bowl and garnish with herbs.
Mushroom and cheese appetizer
Ingredients:
300 g fresh or 150 g dried mushrooms, 1 egg, 100 g cheese, 1.5 onions, 4 tbsp. spoons of mayonnaise, salt.
Cooking
Boil mushrooms, pass through a meat grinder, add finely chopped boiled egg and onion.
Grate the cheese on a fine grater, mix with mushrooms, salt and season with mayonnaise.
Cooking
Rinse dried mushrooms well and soak in cold water for several hours, then boil until tender and cut into strips.
Cut the carrots into small strips and stew in oil, adding a little water, for 10-15 minutes. Separately, saute onion in oil, cut into thin half rings. Combine onions with carrots, add tomato paste, salt, pepper and simmer for 5-7 minutes.
Combine the resulting mass with mushrooms, mix and put in a cold place for 10-12 hours.
*Aspic with mushrooms
Ingredients:
500-600 g fresh mushrooms, 10 g of gelatin, 2-3 cloves of garlic, water, herbs, pepper, salt.
For garnish: pickled vegetables, horseradish sauce.
Cooking
Soak gelatin in cold water for 2 hours. Boil mushrooms and strain. Dissolve the swollen gelatin into mushroom broth, salt and pepper.
Pour a little jelly into the bottom of the mold, decorate with herbs, put mushrooms on top and pour over the remaining jelly. When it cools down, transfer to a platter. Lubricate with mayonnaise, put finely chopped ham, then an apple grated on a coarse grater and a boiled egg. onions, apples, egg whites and put the cheese in layers on a dish.
Lubricate each layer generously with mayonnaise and sprinkle with chopped egg yolks.
Salad "Original"
Ingredients:
3 sweet and sour apples, 2 pears, 200 g plums (8-10 pcs.), 1 onion, 2 ripe tomatoes, 1 glass of peeled and chopped walnuts, 1 incomplete glass of sour cream, 2 teaspoons of sugar, salt.
Cooking
Peel apples and pears and cut into cubes. Cut the plums in half and remove the pits. Finely chop the onion, scald with boiling water, cool and cool.
Lightly dry the nuts in a pan (leave 2 tablespoons for decoration). Tomatoes cut into cubes.
Combine all products, pour sauce (add sugar, salt and onion to sour cream) and mix.
Put in a salad bowl, decorate with slices of tomatoes and nuts.
lingonberry salad
Ingredients:
1 cup lingonberries, 1 cup chopped walnuts, 2 boiled carrots, 5 boiled eggs, 1 glass grated cheese, 2 boiled potatoes, mayonnaise, salt.
Ingredients:
3-4 apples, 3 carrots, lemon or other sour juice, 2 teaspoons of vegetable oil, 2 teaspoons of honey, pepper, herbs.
Cooking
Remove the core and part of the pulp from apples, put in boiling water for 2-3 minutes, cut in half and sprinkle with sour juice. Grate carrots on a fine grater and mix with oil, honey and pepper.
Fill apples with prepared stuffing and garnish with herbs.
Home Cooking Tips
- For cutting products, you need to use clean, unpainted wooden boards. Painted, varnished boards are not suitable. Their surface is easily damaged with a knife, while particles of paint or varnish can get into food.
- To make a wooden board non-hygroscopic, immediately after purchase, it should be generously lubricated with sunflower oil and allowed to dry for 2-3 days.
- Do not wash sauerkraut hot or warm water because many valuable nutrients are lost in the process.
- It is customary to grind fresh cabbage for salads with salt, however, vitamin C, sugar and minerals are lost with the juice. It is more rational to heat chopped cabbage with the addition of salt and vinegar with continuous stirring.
- When fresh white cabbage(for salad) heated with vinegar and salt, the main thing is not to overheat it, otherwise it will become too soft.
- When peeling vegetables, dark spots remain on the hands. To avoid this, before work, moisten your hands with vinegar and do not wipe them, let the vinegar dry. After work, just rinse your hands with water.
- Fresh tomatoes should be cut with a sharp knife: less juice flows out.
- Do not throw away the liquid from canned green peas: it contains a lot of vitamins, sugar and minerals. Use it to make dressing soups.
- If you cannot open a glass jar with canned vegetables, it is dipped for several minutes with a lid down in warm or hot water, after which the can is easily opened.
- There is raw carrots, and also cook it better with fat - vegetable or butter, sour cream or cream. Carrot carotene dissolves in fats and is absorbed much better.
- The bitterness of cucumbers will disappear if they are peeled and held in sugared milk.
- Adding to salads, especially from fresh vegetables and fruits, nuts increases their taste and nutritional qualities.
- Cooking utensils for vegetables should be properly sized so that there is less space for air.
- It is said that horseradish is easy to grate if left overnight in cold water. But at the same time, it gets wet and loses its taste. Horseradish is desirable to clean with a knife before rubbing, and not wash.
- It is not recommended to pour sauce over vegetables that decorate a dish or culinary product.
- To prevent the carrots from darkening, the skin must be removed from it very thinly, and with a sharp knife.
- If you want to peel the tomatoes, then first dip them in boiling water for a minute, and then rinse with cold water, after which it is very easy to remove the skin.
- Parsley or celery and brightly colored products included in the salad are good for decorating salads: tomatoes, cucumbers, radishes, carrots, sweet red peppers, fruits; use and hard boiled eggs. In addition, the design should emphasize the specifics of the salad: meat salad you can decorate with a piece of meat, and fish - with a piece of fish.
- If you put a crust of bread in a pan while boiling beets, it will absorb an unpleasant smell.
- To cook beets for salads and vinaigrettes faster, wash and peel them, cut them into cubes, put them in a saucepan and cover with water so that it just covers the beets. Cook covered, stirring occasionally and adding water little by little. By the time the beets are ready, the water should have boiled away almost completely. Then add 1 teaspoon of vinegar to the pot to restore the color of the beets and stir.
- Green peas will retain their color when boiled if a little sugar is added to it.
- For salads and vinaigrettes, potatoes, beets and carrots are best boiled in their skins. Even better - do not boil the vegetables, but bake them in the oven.
- For the preparation of salads, the products used must be well chilled. Salad made from warm foods turns sour quickly.
- All fresh vegetable salads should be prepared immediately before serving.
- When processing vegetables and fruits, you should use a stainless steel knife, since vitamin C is destroyed by contact with iron.
- Dried cheese will become soft if put for some time in fresh or sour milk.
- Vegetables (beets, potatoes, carrots, etc.) cannot be cooked together: they will lose both taste and color.
- It is better to peel boiled potatoes, beets and carrots warm.
- Sometimes home-made mayonnaise breaks the emulsion and partially separates the oil. Thoroughly grind the raw egg yolk in a separate bowl, and then, stirring, add to it (a little, 25-30 g) oiled mayonnaise. Enter each new portion only after the previous one is fully connected with egg yolk(for 1 kg of mayonnaise - 1-2 egg yolks).
- Withered dill, parsley, celery will become fresh again if you put it in water with vinegar.
- If the radish salad is bitter, then add grated carrots to the chopped radish. And to make the salad more tasty, add onion fried in vegetable oil to it.
- Vegetable dishes should be prepared immediately before meals and for one meal: when heated, they lose not only taste, but also nutritional value.
- If you oversalted the radish (for salad), then add unsalted grated radish and mix well.
- The tops of radishes, turnips, beets and other vegetables are no less useful than the root crops themselves. Try to use it by adding it to salads, soups, toppings.
- The finer and thinner the celery and parsley roots are cut, the more they exude aromatic substances when quenching.
- You can’t put a lot of spices in vegetable dishes and vegetable soups: they drown out the aroma of fresh vegetables.
- Spinach should not be sown together with sorrel: the spinach will become rough, it will change color.
- When cooking vegetables, the dishes must be tightly covered with a lid for the entire cooking time.
- A pinch of sugar added to vegetables during the cooking process improves their taste.
- Vegetables and greens will retain their color if a pinch of soda is added to the water in which they are boiled.
- Eggplant caviar will be a little tastier if it is made from baked fruits.
- Store-bought eggplant or squash caviar It will taste better if you put crushed garlic in it. Add garlic and liver paste, in salads from fresh tomatoes and cucumbers, etc.
- Onions will brown better if you add a little granulated sugar to the butter.
- Bean and pea pods remain green when boiled in high-boiling salted water.
- Sauerkraut should be stored around freezing and covered with brine. Vitamin C is quickly destroyed in cabbage without brine, so it should be taken out immediately before eating. When removing the cabbage from the container, level the residue and do not forget to put a load on top.
- Doesn't lose his useful properties sauerkraut and in the cold, but it should be consumed immediately after thawing. Repeated freezing leads to a complete loss of vitamin C.
- In order for the stuffed sweet pepper not to be bitter, it must be held in advance for 2-3 minutes in salted boiling water.
- It is better to cook fast-cooking potatoes for salads and vinaigrettes fractionally: bring to a boil, boil for 3-5 minutes at a low boil, close the lid and leave at room temperature. If not ready, bring to a boil again.
- Sliced sausage will not dry out if you grease the cut or put a slice of lemon on it.
- If you decide to bake potatoes in the oven, grease them with vegetable oil first, then they will become softer and will not wrinkle.
- All canned fish immediately after opening, transfer to porcelain or glassware. Even in the refrigerator, they cannot be stored in an open tin can.
- Before baking potatoes, they must be thoroughly washed, and so that the tubers do not burst, prick them with a fork.
- The green part of the carrot needs to be cut off - it is bitter.
- Vegetables for puree should be wiped hot.
- Zucchini should be used unripe, as ripe ones are tough and tasteless. The most delicious are small zucchini up to 20 cm long.
- Raw parsley roots for salad are best grated.
- AT mushroom caviar you just need to add a little lemon juice - and its taste will become much better.
- Salads should be filled with sour cream, mayonnaise, sauces, etc. immediately before meals. If they stand for 2-3 hours, their taste will deteriorate, and nutritional value will decrease.
- Washed green onions should not be stored, as they quickly deteriorate from moisture.
The variety and abundance of snacks and cold dishes is an essential attribute of the festive Russian table, so this section on the site is " vegetable snacks"will definitely appeal to all hostesses who are looking for recipes on how to cook delicious and mouth-watering treats.
In this section you will easily find simple and original recipes, allowing you to cook a variety of dishes that will not only be a wonderful decoration for the festive and everyday table but sure to please everyone.
Each recipe comes with detailed description cooking technologies, as well as vivid photographs. If everything is done according to the author's recommendations, then the finished dish will not differ in appearance from the photo on the site.
Bright and vitamin cabbage snacks very varied. On the site you can find recipes for cooking not only cold, but also hot appetizers from cabbage. Usually for hot vegetable dishes use boiled cauliflower and broccoli, and from white or red head you can cook, according to the recipes on the site, light and fast food.
The hostesses who visit this site know how to cook original ones. Dishes prepared according to the recipes in this section are liked not only by adults, but also by capricious young gourmets who are reluctant to eat carrots in usual form. Carrot snacks can be prepared spicy, savory and sweet. And if the finished one is beautifully decorated, then it may well become signature dish on the table.
This section presents a variety of vegetable snacks that grow in abundance in almost every garden. So, a zucchini appetizer has many cooking variations. Of course, posting all the recipes on the site is simply unrealistic, because the housewives experiment in the kitchen every day, creating new dishes. However step by step recipes the most refined and delicious vegetable snacks can be found in this section.
On the festive table vegetable snacks must be required. After all, they not only satisfy severe hunger, but activate the appetite and prepare the body for eating. original eggplant appetizer counts royal dish. And this is no coincidence: eggplant dishes are distinguished by their amazing taste, delicate aroma and great views. The site has recipes for a wide variety of "blue" snacks: rolls, stuffed, baked, fried and stewed eggplant. An eggplant fan looks very beautiful and unusual on the table, the recipe of which is also on the site
From vegetables, you can cook a lot of interesting, tasty and healthy dishes. Among such dishes, a special place was occupied by the so-called cold appetizers from vegetables. They are good because they do not contain meat and they are used as an addition to some main course, for example, the second one. Below are recipes for making cold appetizers from vegetables such as: tomatoes, potatoes, cucumbers, carrots, eggplants, beets, beans, cabbage, onions and radishes. See what a variety! Therefore, you are sure to find a suitable recipe for yourself.
- Tomatoes - 4 pcs.,
- Potatoes - 1-2 pcs.,
- Carrot - 1 pc.,
- Fresh cucumbers - 2 pcs.,
- Sour cream or mayonnaise
- Salt, pepper, herbs,
- Green pea.
In mature, not very large tomatoes cut off the upper part (from the side of the stalk), squeeze the juice a little and make a recess for the filling. Boiled potatoes and carrots, cut fresh cucumbers into cubes, pour over sour cream or mayonnaise, mix and put in prepared tomatoes. Sprinkle finely chopped herbs and green peas on top.
- Tomatoes - 4 pcs.,
- potatoes - 1-2 pcs.,
- boiled meat - 100g,
- eggs - 1 pc.,
- sour cream and mayonnaise
- salt, pepper, herbs.
In tomatoes, cut off the upper part (from the side of the stalk), squeeze the juice a little and make a recess for the filling. Boiled potatoes and cucumbers cut into cubes, add finely chopped boiled meat. Season the filling prepared in this way with sour cream or mayonnaise and lay out the tomatoes. Top with finely chopped herbs, green peas or slices of hard-boiled eggs.
Eggplant caviar
- Eggplant - 5 - 6 pcs.,
- Onion - 1 - 2 pcs.,
- Garlic - 2-3 cloves,
- Vinegar 3% - 1 tbsp. a spoon,
- Tomato paste - 2 tbsp. spoons,
- Vegetable oil - 5 tbsp. spoons
- Salt pepper.
Bake eggplant in the oven; then, peeling the skin, chop finely. Lightly fry chopped onion in vegetable oil, add tomato paste. Mix all this and simmer, stirring, over low heat until excess moisture is removed. Season the caviar with chopped garlic, salt, pepper, vinegar. Refrigerate before serving.
Eggplant stewed with tomatoes
- Eggplant - 4-5 pieces,
- Tomatoes - 2-3 pieces,
- Onion - 2 pcs,
- Garlic - 3 cloves,
- Vegetable oil - 5-6 tbsp. spoons
- Tomato juice - 100 g.,
- Salt, herbs.
Peel eggplant, cut into cubes. Tomatoes are also peeled and cut into slices. Fry the eggplant in oil until a crust appears, add the tomatoes, tomato juice and separately passivated onions. Simmer the mixture until tender, then cool and add chopped garlic and salt. Sprinkle with finely chopped parsley before serving.
Beet caviar
- Beets - 4-5 pcs.,
- Vegetable oil - 2 tbsp. spoons,
- Sugar - 0.5 tbsp. spoons,
- Lemon - 1 pc.
Peel the boiled beets and grate on a fine grater, add vegetable oil and sugar. Peel the rind from the lemon and chop. Add the juice squeezed from the lemon and chopped zest to the grated beets. Put the resulting mass on low heat and simmer, stirring, for 5-10 minutes. Refrigerate before serving.
Bean pate
- Beans - 100 g.,
- Onion - 1 pc,
- Vegetable oil - 1-2 tbsp. spoons,
- Salt, vinegar, pepper,
- Greens.
Boil the beans, mash until homogeneous mass, add sautéed onions, salt, pepper, vinegar. Put the resulting mixture into a salad bowl and cool. Garnish with herbs before serving.
Pepper House
- Sweet pepper - 5 pcs,
- Carrots - 3-4 pieces,
- Carrots - 3-4 pieces,
- Onion - 1-2 pieces,
- Meat - 100 gr.,
- Eggs - 1 pc,
- Fresh cucumbers - 2 pcs,
- Tomatoes - 5-6 pieces,
- Garlic - 2-3 cloves,
- Sunflower oil - 5-6 tbsp. spoons
- Salt, pepper, bay leaf, herbs.
Cook the pepper in boiling water for 3-5 minutes, cut off the tops and remove the seeds. Fill the pepper with a mixture of sautéed carrots and onions, add bay leaf, hot peppers and chopped greens. Fold the peppers stuffed in this way in a deep bowl, pour oil, put chopped tomatoes, bay leaf on top and simmer over medium heat until excess moisture is removed. Remove from heat, sprinkle with chopped garlic, herbs and cool.
Cucumbers stuffed with ham
- Cucumbers - 4-5 pieces,
- Ham - 200g.,
- Eggs - 2 pcs,
- Radishes - 8-10 pieces,
- Sour cream - 100g., salt, herbs.
Cut even medium-sized cucumbers into halves lengthwise, cut out the core with grains and fill with minced meat from finely chopped hard-boiled eggs, grated radish and chopped greens, seasoned with sour cream. Cut the ham into thin slices, put on top of the stuffed cucumbers. Decorate with greenery.
Eggplant under the "fur coat"
- Eggplant - 1kg,
- Tomatoes - 5-6 pieces,
- Onion - 1 pc,
- Mayonnaise - 5-6 tbsp. spoons
- Salt, herbs.
Peel the eggplant, cut into pieces and dip in boiling salted water for 8-10 minutes. Put the pieces on a baking sheet in an even layer, put the onion in layers on top, then the tomatoes. Salt and grease with mayonnaise on top. Put the baking sheet in a heated oven for 1 hour, then cool. Serve the dish cold, garnished with chopped herbs.
can also be cooked.
Provencal cabbage.
- Cabbage - 1kg,
- Carrots - 2 pcs,
- Garlic - 2-3 cloves,
- Sunflower oil - 5-6 tbsp. spoons
- Vinegar - 100 g.,
- Bay leaf, mint, cinnamon,
- Peppercorns.
Chop the cabbage and carrots, chop the garlic and place tightly in an enameled or glass bowl. Pour the prepared solution: for 1 liter of water - 5-6 tbsp. spoons sunflower oil, 100g. 3% vinegar. Keep the cabbage at room temperature for a day, then a day in the cold - and you can serve it.
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