Carrot apple roll. Delicate cottage cheese casserole with apples on yogurt

The most common fruit in diets is apples. If you’re tired of gnawing on them just like that, prepare dietary apple desserts and treat yourself and your family. When baked, apples will retain vitamins, minerals and pectin. Among the recipes for apple dishes that we offer, you will find options for strict diets and not so strict ones. In any case, use moderation, these are desserts after all.

Dietary apple dessert: soufflé in the microwave

200 g cottage cheese 9%;
1 apple;
a pinch of cinnamon;
egg.

Apple dietary recipes have low energy value. Most diet recipes do not contain sugar or flour. This soufflé can be made without these high-calorie ingredients. However, be careful: there are both carbohydrates and proteins here, so it is better not to use soufflé for a separate diet.

For other methods, this simple recipe for dietary apple dessert will come in handy. After all, its main ingredients are cottage cheese, egg and apple. They often become part of the menu for losing weight. The soufflé takes 25-30 minutes to prepare in a regular microwave. You will need cute silicone molds of small diameter.

Mix cottage cheese with egg. It is better to take non-grainy cottage cheese.
Peel the apple (homemade ones can be peeled).
Grate it on a coarse grater.
Place in cottage cheese and knead for 2-3 minutes with a fork.
Divide the dough into molds and microwave.
Turn the pan over and place the soufflé on a plate.
Sprinkle cinnamon on top.

Dietary apple charlotte with kefir

2 apples;
1 glass of kefir 1%;
½ tbsp. flour;
½ oatmeal;
1 tbsp. l. sugar or sweetener;
2 egg whites;
a little vanillin;
1 tsp. soda

This recipe for dietary apple charlotte with rolled oats contains flour, so it is not suitable for a strict diet. Its calorie content is 120 kcal, which allows you to use this recipe with a gentle diet. Cook in the oven at 180 degrees for 30 minutes. To make this apple diet dessert not only tasty, but also beautiful, we recommend using a shaped baking dish.

Pour kefir into a container and add soda into it.
After five minutes, when bubbles start to appear, add the flakes to the kefir, stir, and let sit for 20 minutes.
Add vanilla, sugar, flour and stir well.
Beat the whites with a mixer until white.
Pour into a bowl, stir until smooth.
Cut the apples into slices and place them on the bottom of the mold.
Pour the batter over the fruit.
Place in a preheated oven.

Apple charlotte with peaches in a slow cooker

1 apple;
3 peaches;
4 egg whites;
1 tbsp. wheat flour;
½ cup powdered sugar;
1 tbsp. l. vanillin;
salt to taste.

This apple charlotte is dietary, so it is better to use durum flour. As a result, you will get a dish with only 45 calories per 100 grams. Do not exchange peaches for other fruits; this recipe for a dietary dessert turns out tasty and delicious only with peaches and apples. It takes 65 minutes to cook in the microwave “Baking” mode.

Beat the whites with a whisk until foamy.
Add powder, salt and mix in a mixer.
Pour flour and vanillin into the whites and mix with a spoon without beating.
Prepare the fruit: wash, peel, remove all unnecessary, cut into slices.
Place them on a plate, sprinkle with a little powder, and let stand for 5 minutes.
Place the dough in the multicooker bowl.
Sprinkle apples and peaches on top in an even layer.
Turn on the slow cooker.

Dessert of baked apples with cottage cheese in the oven

400 g low-fat cottage cheese;
12 apples;
100 g honey;
lemon juice.

Baked apples in the oven is a well-known dietary recipe. The main ingredients (apples and cottage cheese) remain constant; you can experiment with the remaining components. For example, dietary apple desserts often contain ground cinnamon in the recipe. It can also be used in this recipe. Ground ginger will also come in handy, which will help you lose weight if you add it to the dish.

Wash the apples, cut off the tops (caps).
Using a spoon, partially remove the pulp along with the core.
Place the fruits on a baking sheet.
Sprinkle a little lemon juice inside each apple.
Place half a spoonful of honey at the bottom.
Next, place the cottage cheese in the apple “molds” to the top.
Cover the filling with the caps you removed first.
Place in the oven to bake.
Check the readiness of the dish with a knife; the apples should be soft.

Quick apple strudel in pita bread

1 thin pita bread;
700 g apples;
cinnamon to taste;
a pinch of vanillin;
20 g butter or olive oil;
sour cream 10% fat for lubrication.

Dietary apple dessert strudel is prepared quickly. It is better to take apples that are sweetish and sour. If desired, they can be sprinkled with vanilla sugar. In the classic version, pita bread needs to be greased with butter, but if you are on a diet, take olive oil. To make apple strudel in pita bread dietary, do not use sugar, use a sweetener or do not sprinkle anything on the apples at all. Then the calorie content of this dessert will be 75 kcal. You can also use pears or berries as a filling. In the latter option, it is better to add a little starch on top of the berries before rolling the pita bread.

Wash the apples, remove the core, cut into cubes.
Place the fruit cubes in the pan, sprinkle with vanilla and bake in the oven for 5 minutes. You can do this in a non-stick frying pan, adding a little water so as not to add oil.
Unfold the pita bread and brush it with oil on the top side using a brush.
Spread the fruit pieces evenly over the entire surface of the pita bread.
Sprinkle cinnamon on top.
Gradually roll the pita bread, brushing each turn with an oil brush.
Place the rolled roll on a baking sheet covered with baking paper.
Spread sour cream on top for a beautiful crust. If your diet prohibits dairy, you can do without sour cream.
Bake until a nice brown crust forms.
Cool the finished strudel and divide into portions.

Dietary apple pancakes without flour with milk

3-4 large apples;
1 tbsp. oatmeal;
2 testicles;
200 g milk 2.5% fat;
Sugar substitute and salt to taste.

The dessert recipe is dietary, apple pancakes are airy and low in calories. Energy value, despite the presence of milk and eggs, is 94 kcal. This dessert is usually served for breakfast. It will definitely make your whole next day, because you will get pleasure, vitamins and useful energy.

Wash the apples and carefully remove the core.
Cut into circles without dividing across.
Grind the flakes into flour with a coffee grinder or blender (you can do this several times at once).
Pour milk into a deep plate.
Pour flour into it, stirring constantly.
Break the eggs, add salt and sweeten if desired.
Dip the apple slices into the prepared batter, as if you were preparing fish in batter.
After dipping, place the circles in a frying pan (it is advisable to use a frying pan with a non-stick surface and do without oil when baking).
Brown the mugs on both sides, covering with a lid.

Apple diet pancakes with kefir

250 g low-fat kefir;
0.5 tbsp. oatmeal;
1 egg;
1 apple;
a pinch of soda and salt.

Since these apple pancakes with kefir are dietary, you don’t have to use oil for frying, just lightly grease the pan with a brush. The calorie content of this dessert is 90 kcal. Oatmeal can be bought ready-made or made from rolled oats. Only flakes that require cooking will do. Do not use quick cooking.

Peel the apple.
Grate it into a fine grater.
Add flour, salt, soda, and grated apple to kefir.
Mix thoroughly and bake in a pan.

Diet dessert – apple casserole with pumpkin

300 g pumpkin;
2 apples;
2 tbsp. l. semolina;
25 g butter;
sweetener to taste.

Diet apple casserole turns out aromatic, bright and low in calories. The dessert recipe is simple, even a beginner can handle it. Bake for 40 minutes in the oven at 200 degrees. Diet apple casserole is suitable as a dessert when on a diet. The whole family will like it, so you don’t have to cook anything separately for your family.

Chop the pumpkin into chunks.
Cover with water and cook until soft (20-25 minutes).
Drain off excess water.
Mash the pumpkin with a mallet until pureed.
Grate the peeled apples into a grater, coarsely possible.
Combine pumpkin and apples in one bowl.
Add soft butter, sweetener and semolina, stir.
Let stand for 10 minutes.
At this time, beat the eggs with a mixer until their volume triples.
Pour the eggs into the pumpkin dough and stir.
Take a baking pan and line it with parchment paper.
Pour the dough into the mold and bake.

Delicate cottage cheese casserole with apples on yogurt

2 large apples;
200 g cottage cheese;
100 g yogurt;
1 egg;
juice of 1/3 lemon;
powdered sugar optional.

If the apples are sweet, powdered sugar is not needed, natural sweetness is enough. The recipe is simple, this dietary apple curd dessert will become a favorite treat for the whole family. In addition, it is healthy and low in calories. Its main feature is that the recipe contains neither semolina, nor rolled oats, much less flour. The dish is suitable for moderate diets. Dietary cottage cheese and apple casserole is prepared for 25 minutes at 180 degrees in the oven. During baking, the dough will rise, so it is better to use a baking tray with sides at least 5 cm high. As it cools, the casserole will settle.

Beat cottage cheese, yogurt and egg in a blender or food processor.
If you are using powdered sweetener, add it at this stage.
Beat until the mixture becomes white and smooth.
Peel the apples and remove the core.
Cut them into semicircular slices and sprinkle with lemon juice.
It is not necessary to grease the baking tray or baking dish.
Pour the curd dough into the mold.
Place fruit slices on top over the entire surface, slightly digging into the dough.
Bake in the oven, cool, serve.

Carrot-apple roll for dietary nutrition

400 g apples;
450 g carrots;
1.5 tbsp. l. semolina;
85 g low-fat sour cream;
75 ml milk 3.5% fat;
chicken egg;
sweetener to taste.

It looks and tastes original and festive, but not for a strict diet. Apple roll with carrots is dietary, but it is not suitable for a separate diet, since it contains proteins, fats, and carbohydrates. Calorie content 130 kcal. The dessert is hearty and healthy. Children really like it. Suitable for a gentle diet and for those who suffer from diseases of the pancreas and intestines. Carrots and apples add sweetness to the dish, so no sweetener is needed.

The dessert is called a roll, because you don’t have to twist anything. Just shape the dough into a log before baking. The mixed ingredients will look very beautiful when cut. According to many apple dietary recipes, dessert is prepared quickly and without much effort. This dessert roll is no exception. Baking time is only 20 minutes.

Peel the carrots, wash them, grate them coarsely.
Pour the milk into the frying pan and add the grated carrots.
Simmer it until it becomes soft.
Peel the skin from the apples and grate them in the same way.
Place them in the frying pan with the carrots and stir.
Slowly add semolina into the mixture, stirring constantly.
After 10 minutes of simmering, turn off, then cool.
Using a mixer or whisk, beat the egg (possibly with sweetener) until white foam.
Pour the egg mixture into the cooled carrot-apple dough.
Line the baking tray with baking paper to prevent the roll from burning.
Place the mixture on paper and give it a rectangular shape.
Pour sour cream over the top of the roll.
After baking at 180 degrees, remove from the oven and serve.

Apple pie without flour, eggs and butter

200 g peeled walnuts;
18 dates;
3 apples;
1 tbsp. l. honey;
0.5 tsp. cinnamon;
a few drops of lemon juice.

This original diet apple pie requires no baking. It belongs to cold desserts. You cannot use it for a strict diet, but for a carbohydrate or vegetarian diet you can afford a small piece. This dish is conventionally called a pie, but in appearance and taste it will probably surpass any pastry. It can be used during fasting as the recipe does not contain butter, milk or eggs.

Peel 12 dates and mash with a fork or grind in a blender.
Chop the walnuts too and mix with the dates.
Place the mixture in the refrigerator for 2 hours.
Pour boiling water over the remaining 6 dates and leave for 15 minutes.
Remove the seeds and grind the berries in a blender.
Let's start making the filling for the pie.
Peel the apples and cut into cubes.
Sprinkle lemon juice over fruit.
Add 6 dates to the mixture and stir.
Sprinkle the surface with cinnamon, spreading evenly.
Add honey and stir well.
Place the mixture that was in the refrigerator in a small plate or salad bowl with vertical edges.
Spread it over the surface and press it onto the plate with your hands to make it look like a basket.
Place the filling inside and smooth it out.

Cottage cheese apple pie with oatmeal

200 g cottage cheese;
1 cup oatmeal;
2 eggs;
100 g sour cream;
2 apples;
1 tsp. baking powder or soda on the tip of a spoon;
salt to taste.

Dietary apple pie with cottage cheese and oatmeal is suitable for both those losing weight and diabetics. You need to take Hercules, which requires cooking. Sugar is not used here at all. It is enough to take sweet fruits. Like most dishes of this type, it is baked in the oven at 180 degrees. A dietary dessert made from apples and oatmeal is tasty and low in calories.

Place the cottage cheese in a bowl and mash it with a fork.
Break the eggs into the mass, add soda or baking powder, stir.
Add oatmeal.
Now peel the apples.
Cut one into small cubes, the other into semicircular slices.
Add cubes to the dough, mix.
Line a baking tray with baking paper.
Pour out the dough and spread it over the bottom.
Place fruit slices on top in rows or in a circle, depending on the shape of the pan.
Spread the sour cream over the entire surface of the apples.
Place in the oven for 30 minutes.

Bulk apple-plum pie

300 g apples;
300 g plums;
200 g corn flour;
200 g durum wheat flour;
2 eggs;
100 g sour cream;
half a teaspoon of baking powder;
0.5 tsp. vanillin;
a pinch of salt;
40 g olive oil;
sweetener to taste.

The diet apple pie, the recipe for which we have chosen, can decorate not only an everyday table, but also a holiday one. Treat your guests to it, it will be the main dish of the table. For baking, you will need a mold of small diameter, but with high walls, because you will need to alternate layers of dough and fruit. Diet bulk apple pie is prepared in 55 minutes. Don't forget to preheat the oven in advance.

Pour 2 types of flour, salt, vanillin, sweetener, baking powder into a container. Stir.
Break the eggs, pour in sour cream and butter.
Mix the ingredients first with a spoon, then with your hands, kneading any lumps with your fingers.
Cut the fruit into even, thin slices.
Take a mold approximately 16cm in diameter and at least 7cm in height.
Place a layer of dough on the bottom to completely cover it, press down with a masher.
The next layer is pieces of fruit.
Place the dough on top again in a thin layer.
Then again fruit and finally dough. There should be a total of 3 layers of dough and 2 layers of fruit.
Place it in the oven to bake.
When the cake is ready, remove it from the oven and leave to cool for 3 hours, then remove the pan.

Diet apple cookies

2 tbsp. oatmeal;
1 tbsp. low-fat kefir;
2 apples;
2 tsp. honey;
a pinch of vanillin;
sweetener to taste.

When preparing healthy apple desserts, it is always better to consider the sweetness of the apples, because they can be sour, sweet and sour or very sweet. In the latter case, you should not sweeten the dessert. Calorie content 135 kcal. Oatmeal-apple diet cookies are prepared in the oven for 30 minutes. Preheat it to 180 degrees.

Pour kefir over oatmeal.
Leave for 50 minutes until they soften.
Grate the apples.
Place in cheesecloth or on a sieve and squeeze out the juice a little.
Mix the cereal with the puree.
Add honey and vanilla.
Place baking paper on a baking sheet.
Form cookies and place on a baking sheet, you can use molds.

Light manna with apples

300 g semolina;
300 g low-fat kefir;
3 apples;
2 eggs;
1 tsp. baking powder;
sugar or substitute to taste.

If we consider apple dietary recipes, then manna is one of the simple and uncomplicated options. We give a recipe for cakes that can be greased with anything or served separately. If you want to make a dish in the form of a cake, bake several cake layers, place them on top of each other, grease with sour cream and a sugar substitute. Diet manna with apples is baked for about 40 minutes. It will be a great way to treat your family to a tea party.

Place semolina, sugar, baking powder and eggs in a container.
Whisk until smooth.
Place in the refrigerator for 10 minutes.
Grate the fruit coarsely.
Remove the dough from the refrigerator and mix with the apples.
Grease a baking sheet and place the dough on it.
Bake in the oven at 180 degrees.

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Carrot roll with apples - prepared from available ingredients and easy to prepare. But, with all this, it is useful for dietary nutrition, and is indicated for pancreatitis.

For some reason, not all adults love carrot dishes, but in vain, since this vegetable contains many substances necessary for the human body, primarily carotenoids - precursors of vitamin A. Carrots are also rich in minerals: iron, magnesium, iodine, phosphorus. Apples, in turn, contain a lot of pectin - an adsorbent that removes harmful substances, delicate fiber, as well as essential vitamins: vitamin C, B vitamins. Dairy products added to the recipe (sour cream, milk, butter) will give the diseased organ the necessary protein for restoration of damaged gland tissue. This combination of nutrients makes this dish unique in its usefulness.
You can prepare a rather delicious recipe from carrots and apples, for example: carrot-apple roll, which will not only be a healthy dish, but also a delicious dessert! And in addition to the above, it is well suited for feeding patients with pancreatitis and is included in the list of foods allowed for this disease.

Carrot-apple roll Dietary recipe (step by step recipe with photos)

If you want an apple and carrot roll up, this is the same recipe as the carrot and apple roll up recipe.
Ingredients:

carrots - 450 g
apples – 200 g
milk 3.2% - 75 ml (1/3 tbsp.)

How to make carrot-apple roll:

Prepare all ingredients in the required quantity: sour cream, milk, butter, apples, carrots, egg, semolina, sugar
Wash the carrots, grate and simmer in milk until soft.
Grate the peeled apples and add to the carrots.
Pour the semolina into the carrot-apple mixture, stirring constantly, and simmer for another 10 minutes. Cool the carrot-apple mixture.
Beat the egg, adding sugar.
Add beaten egg to cooled carrot-apple mixture.
Form a log from the resulting mass. Pour sour cream over it.
Preheat the oven to 180°C and bake for 20 minutes on a greased baking sheet.
A delicious dessert is ready.
Bon appetit!

Carrot roll with apples can be included in the menu for lunch, or used instead of 2 breakfasts. This dish will enrich the body with useful substances and help gain strength to fight the disease.

Carrot-apple roll (option-2)

The recipe for this apple roll with carrots (carrot roll with apples) differs from the first recipe in that the carrots and apples should be laid out in layers. In the first version, the roll was baked from a single carrot-apple mass.

The ingredients and their quantities in these recipes are the same.
Ingredients:

carrots - 450 g
apples – 200 g
semolina - 37.5 g (1.5 tbsp)
sour cream 20% - 85 g (≈1/3 tbsp, a little more)
milk 3.2% - 75 ml (1/3 tbsp.)
chicken egg - 50 g, (1 large or 2 small)
butter - 25 g (1 tbsp “without a slide”)
sugar - 25 g (1 tbsp "without a slide")

How to prepare carrot-apple roll, baked in layers:

Grate the peeled apples, add sugar and simmer with milk in a saucepan.
Wash the carrots, grate, and simmer in milk until soft in another saucepan.
Pour the semolina into the carrot mixture, stirring constantly and simmer for another 5-7 minutes.
Cool the carrot mixture and add beaten eggs - 1/2 of the norm.
Place the carrots on a damp cloth in a layer of 2-3 cm, put the apples in the middle. Wrap the roll into a loaf shape. Grease a baking tray with oil and place the roll on it. Brush the carrot-apple roll with the remaining eggs.
Bake in the oven. 180-200 degrees. 20 minutes.
Cut the finished apple-carrot roll into portions and serve with sour cream.
Bon appetit!

Calorie content

The calorie content of 100 grams of carrot-apple roll prepared according to the recipes described above is 136.83 Kcal. If the composition of the included ingredients is changed, then the caloric content may change either towards increasing or decreasing caloric content.

Nutrient content per 100 grams of dish - carrot-apple roll

Proteins - 3.08 g
Fat – 6.67 g
Carbohydrates - 11.83 g
B1 - 0.0319 mg
B2 - 0.0348 mg
C - 4.085 mg
Ca - 52.288 mg
Fe - 0.647 mg

Diet No. 1 mashed is characterized by less strict adherence to the principles of mechanical and chemical sparing of the gastric mucosa than diet No. 1a and No. 1b. In particular, white bread, boiled meat (chopped) and fish, boiled and pureed vegetables (potatoes, carrots, beets, zucchini, pumpkin) and fruits are allowed, and only sweet varieties of fruits and berries can be used.

The diet should additionally include fresh non-acidic sour cream, cottage cheese, savory cookies, milk soups, pureed vegetables, milk soups with noodles, pasta and boiled noodles. Baked dishes and weak tea with milk are allowed.

Broths and cabbage broths are excluded from the diet. Food should be cooked in water or steamed.

In the course of therapeutic nutrition for peptic ulcer disease, this diet is the main one. It has two options: in one case, the food is prepared pureed, in the other - not pureed.

Sample menu of diet No. 1 pureed

Breakfast: cottage cheese with sugar and sour cream or a soft-boiled egg, pureed rice porridge with milk, tea with milk.

Second breakfast: baked apple, rosehip infusion.

Lunch: celery soup, meatloaf with mashed potatoes, pureed apple compote or grape jelly.

Afternoon snack: rosehip decoction or milk jelly, dry cookies.

Dinner: cottage cheese pudding with apple, milkshake with strawberries.

At night: milk (1 glass), biscuits.

Salads and snacksCurd pate with carrots

Required: 2.5 tbsp. l. low-fat cottage cheese, 1 tbsp. l. pasteurized milk, 2/3 small carrots, salt on the tip of a knife.

Preparation. Wash and boil the carrots, then peel and grate. Grind the cottage cheese, rubbed through a sieve, thoroughly with milk, add salt and grated carrots, stir well. In curd pate, part of the boiled carrots can be replaced with a piece of boiled celery root or parsley.

Herring pate

Required: 70 g herring fillet, a piece of white stale bread (10 g), 1 tsp. pasteurized milk, 1 tsp. butter peasant butter, 1/4 hard-boiled egg.

Preparation. Soak the herring fillet in running water, pass through a meat grinder through a fine sieve, add squeezed bread soaked in milk, finely chopped boiled eggs, butter, mix everything thoroughly.

You can form it on a plate in the shape of a fish or put it in a special mold. Place in the cold.

Fish pate

Required: 80 g fish fillet, 1 carrot, 1 tbsp. l. peasant butter, herbs.

Preparation. Cut the peeled and washed carrots into small cubes, fish fillets (boneless) into portions. Simmer the carrots and fish in a small amount of water, pass through a meat grinder twice, mix with softened butter and beat until a fluffy, homogeneous mass is obtained, which is placed in a salad bowl and cooled. When serving, cut into slices and garnish with sprigs of dill or parsley.

Meat or chicken pate

Required: 40 g meat 1 tsp. rice cereal, 1 tbsp. l. butter peasant oil, 1 carrot, greens.

Preparation. Boil the beef. Cut the peeled and washed carrots into small cubes, simmer and drain in a colander. Cook viscous rice porridge in water. Pass the meat, carrots and porridge through a meat grinder 2-3 times, add softened butter, mix everything thoroughly, and transfer the mixture to a salad bowl.

You can add mild cheese grated on a fine grater to the mixture.

You can also prepare pate from chickens and turkeys.

Meat pate

Required: 250 g beef, 50 g stale white bread, 1/2 tbsp. l. pasteurized milk, parsley, salt on the tip of a knife.

Preparation. Soak white bread in milk. Pass the meat through a meat grinder several times, adding soaked white bread at the last turning. Then add chopped parsley, salt and mix everything thoroughly.

Curd pate with meat

Required: 2.5 tbsp. l. low-fat cottage cheese, 1 tbsp. l. pasteurized milk, a piece of boiled lean meat (20 g), 1 tsp. finely chopped herbs (dill or parsley), salt on the tip of a knife.

Preparation. Pass the boiled meat through a meat grinder along with low-fat cottage cheese, pour milk into the resulting puree, add parsley (finely chopped), add salt and mix well.

Meat cheese

Required: 45 g beef (boiled), 4.5 tsp. rice cereal, about 2 tbsp. l. butter peasant butter (without a slide).

Preparation. Cook sticky rice porridge. While the porridge is cooling, pass the boiled meat through a meat grinder with a fine grid 2 times, add the porridge and pass again. Then add softened butter, mix everything thoroughly and beat well. Form the resulting mass into a loaf and cool.

Chicken cheese

Required: 45 g of boiled white chicken meat, 4.5 tsp. rice cereal, about 2 tbsp. l. butter peasant butter.

Preparation. Cook viscous rice porridge and continue according to the “Meat Cheese” recipe (see previous recipe).

Jellied meatballs

Required: 110 g of meat, a piece of white stale white bread (20 g), 1 tbsp. l. pasteurized milk, 3 tsp. vegetable oil, 1/3 egg, parsley, salt on the tip of a knife; for jelly: 140 g of vegetable broth, 4 g of gelatin.

Preparation. Pass the washed meat, freed from bones, films and fat, through a meat grinder, add bread soaked in milk and squeezed out, and pass through the meat grinder again. Add butter, salt, egg to the resulting minced meat and beat with a whisk. Form meatballs and steam. Pour jelly cooled to 30 °C into a shallow form, add meatballs, add more jelly. When the meatballs in the jelly have hardened, completely fill them with the remaining jelly.

Making jelly. Boil the vegetable broth over low heat, strain, and pour in the gelatin soaked for half an hour. Bring to a boil (but do not boil) and strain.

Fish meatballs in jelly

Required: 80 g of fish, a piece of stale white bread, 1 tbsp. l. pasteurized milk, 1/4 egg, 1 carrot, 1 bunch of parsley, 2/5 cup broth, 1 tsp. gelatin, salt on the tip of a knife, herbs.

Preparation. Fish fillet, cleaned of bones, and bread, soaked in water or milk, pass through a meat grinder twice with a fine grid, add salt and egg. Mix the mixture thoroughly, beat it, cut it into balls, put it in a bowl with boiling water and cook for 7-10 minutes. Rinse the finished meatballs with chilled boiled water. Prepare jelly (see “Jellied Meatballs”).

Pour a layer of jelly into a dish (tray, dish, salad bowl), cool, put meatballs on it, decorate with parsley leaves, pieces of carrots, add the remaining jelly and cool.

SoupsSemolina soup

Required: 1 tbsp. l. with a heap of semolina, 1/2 medium-sized carrots, 1/3 parsley root, 1/5 celery root, 2.5 tbsp. l. pasteurized milk, 1/3 tsp. butter, water, herbs, salt on the tip of a knife.

Preparation. Peel carrots, parsley, celery, rinse, cut into cubes and prepare a decoction. Pour semolina diluted with cold water into a boiling decoction of roots, cook with constant stirring. Add milk, fresh butter, finely chopped dill or parsley to the finished soup.

Rice soup

Required: 20 g rice, 1/2 small carrots, 1/2 parsley root and/or a piece of celery root, 1/4 cup pasteurized milk, 1/5 yolk, 3 g soybean oil, 1/2 tbsp. l. sour cream, 1 glass of water, herbs, salt.

Preparation. Peel the washed roots, rinse, make a decoction, and strain. Pour the prepared rice into a boiling salted root broth and cook. Chop the roots or rub through a hair sieve, add to the soup, season with sour cream, and bring to a boil. Dilute the yolk mashed with soybean oil with a small amount of hot broth and combine with the soup.

Sprinkle with herbs before serving.

Celery soup

Required: 2/3 celery root, 1/3 medium-sized carrots, 1/5 parsley root, 1/2 tbsp. l. wheat flour, 2.5 tbsp. l. pasteurized milk, 1/5 yolk, 1/5 tbsp. l. soybean oil, dill or parsley, salt on the tip of a knife.

Preparation. Prepare a decoction of washed and peeled roots. Rub the carrots, parsley and celery taken out of the broth through a sieve, and add the resulting mass to the broth. Separately mix the dried flour and hot milk, pour the resulting dressing into the soup, boil with continuous stirring. Then add the yolk, beaten with soybean oil and diluted with a small amount of broth, to the soup, boil, stirring the soup. Season the finished soup with salt to taste.

Immediately before serving, sprinkle the soup with chopped dill or parsley. This soup can be served with dumplings and white bread croutons.

Quick potato soup with sour cream

Required: 1.5 medium-sized potato tubers, 1.5 cups of water, 0.5 tbsp. l. sour cream 20% fat, salt to taste.

Preparation. Cut the washed and peeled potatoes into medium-sized cubes and boil in boiling salted water until tender. Mash the potatoes with a wooden masher to create an uneven soup with potato pieces of different sizes.

Before serving, add sour cream to the bowl of soup. You can serve croutons with the soup.

Potato soup

Required: 1/5 celery root, 1/2 medium-sized carrots, 1/3 parsley root, 1.5 medium-sized potato tubers, 1/3 tsp. wheat flour, 2.5 tbsp. l. pasteurized milk, 1/3 tsp. butter peasant butter, 1 tsp. vegetable oil, parsley or dill, salt on the tip of a knife.

Preparation. Boil washed and peeled carrots, parsley and celery in boiling water until soft. Wash and peel the potato tubers, cut into cubes, put in a decoction with the roots, add salt and boil until the potatoes are ready. Rub the boiled potatoes and roots through a fine sieve and place in the broth. Add a dressing made from dried flour and milk to the soup and cook until boiling, stirring occasionally. Stir the mixture of oils well and add to the soup, which is seasoned with salt to taste.

Immediately before serving, sprinkle the soup with washed and chopped dill or parsley. You can serve croutons with the resulting soup.

Vegetable soup with potatoes

Required: 1/3 celery root, 2/3 medium carrots, 1/2 parsley root, 10 g green peas, 1/2 medium potato tuber, 1 tsp. flour, 1/4 cup pasteurized milk, 1 tsp. butter peasant butter, 1 tsp. vegetable oil, 1 tsp. sour cream, parsley, 1 glass of water, salt on the tip of a knife.

Preparation. Rinse the washed and peeled roots, chop them, put them in a saucepan, add washed green peas, add boiling water and boil until tender. Cut the washed and peeled potatoes into cubes, add them to the pan, add salt and boil until tender. Mix, whisking milk, flour and sour cream, pour the resulting mixture into the soup, stir and boil. Mix butter with vegetable oil into a homogeneous mass, add to the soup.

Before serving, sprinkle with finely chopped parsley.

Potato soup

Required: 1.5 medium-sized potato tubers, 1 tsp. flour, 150 g pasteurized milk, 300 g water, 1 tsp. butter peasant butter, 1 yolk.

Preparation. Boil washed and peeled potatoes in water, rub through a hair sieve along with the liquid, add sautéed flour, mix and boil. Season the soup with an egg beaten in hot milk.

Before serving, add a piece of fresh butter to the soup. You can serve white bread croutons with the soup.

Creamy potato soup with croutons

Required: 1 potato tuber, 1/2 tsp. flour, 1/2 carrots, 150 g pasteurized milk, 1 glass of water, 1/2 tbsp. l. butter, a piece of white bread for croutons, salt on the tip of a knife.

Preparation. Peel, wash and chop potatoes and carrots. Boil the potatoes and simmer the carrots in a small amount of water. Rub the vegetables together with the broth. Heat the flour, dilute with hot milk, boil until thick and combine with pureed vegetables. Dilute the puree with the broth, add salt and bring to a boil. Season the finished soup with oil. Cut the wheat bread crumb into cubes, dry it and place the resulting croutons in a plate with soup. You can season the soup with an egg-milk mixture.

Zucchini soup

Required: 2/5 small zucchini, 1 tsp. flour, 150 g pasteurized milk, 1 glass of water, 1/2 tbsp. l. butter, 1/4 yolk, granulated sugar, salt on the tip of a knife.

Preparation. Cut the peeled and washed zucchini into slices, add a little water and simmer in a saucepan with the lid closed for 10 minutes. Rub the finished zucchini through a hair sieve along with the liquid. Cool the heated flour and grind with some butter. Then dilute the flour with hot milk, stir so that there are no lumps, boil until thick and strain. Dilute the pureed zucchini with the prepared dressing, add water, sugar, salt and bring to a boil. Season the finished soup with the egg-milk mixture and butter.

For the lezon, stir the egg yolks with hot milk and simmer the mixture in a water bath until thickened.

Carrot soup

Required: 2 medium sized carrots, 1 tsp. wheat flour, 3/5 cup pasteurized milk, 1 cup water, 1/2 tbsp. l. butter, 1/4 yolk, granulated sugar, salt on the tip of a knife.

Preparation. Finely chop the washed and peeled carrots, simmer in a small amount of water and rub through a fine sieve. Heat the flour, dilute with water, boil until thick and combine the resulting dressing with grated carrots. Dilute the soup with milk (2/3), add salt, sugar, and bring to a boil. When serving, season with egg-milk mixture and butter.

To prepare leison, see the previous recipe.

Oatmeal soup with zucchini

Required: 7 tsp. oatmeal, 150 g zucchini, 150 g pasteurized milk, 450 g water, salt on the tip of a knife, 1/5 tsp. granulated sugar, 1/4 egg, 2/3 tsp. butter peasant butter.

Preparation: Pour oatmeal into boiling water and cook until completely softened (30-40 minutes), then wipe the broth together with the liquid. Cut the washed and peeled zucchini into small slices, boil in a small amount of water and butter (half the portion) until soft and wipe. Pour hot milk (2/3 of the volume) into the pureed oatmeal broth, add grated zucchini, salt, sweeten, stir everything well and bring to a boil over low heat.

Beat the lezon from the remaining hot milk with the egg and season the soup with it. Heat the resulting soup over low heat for several minutes.

Before serving, add the remaining butter to the bowl of soup.

Cream of pumpkin soup

Required: 100 g pumpkin, 3/5 cup pasteurized milk, 1/5 cup water, 1/2 tsp. butter peasant butter, 35 g of bread.

Preparation. Cut the washed pumpkin, cleared of seeds and peel, into small cubes and simmer in milk diluted with water. 5-6 minutes after the milk starts boiling, add sliced and dried wheat bread to the pumpkin. Continue poaching until the pumpkin and bread are completely cooked.

Rub the prepared mixture, dilute with milk, bring to a boil and season with oil.

Creamy rice soup with potatoes and carrots

Required: 1 tbsp. l. (without a slide) rice cereal, 1 medium-sized potato tuber, 1/2 medium carrot, 150 g pasteurized milk, 450 g water, 1/3 tsp. butter peasant butter, 1 tsp. sour cream 20% fat, 1/4 egg, salt on the tip of a knife.

Preparation. Rinse the rice, add it to a saucepan with hot water, and cook for about an hour. Rub the finished rice through a sieve. Rinse the washed and peeled vegetables, cut into pieces and simmer in a small amount of water; wipe the prepared vegetables. Put boiled carrots and potatoes into the rice water with pureed cereal, add hot milk (2/3 of the total volume), and butter. Add salt and bring to a boil over low heat.

Prepare lezon from the remaining hot milk and egg and quickly season the pureed soup. Warm the soup over low heat for several minutes.

Cream soup of vegetables

Required: 1 medium-sized potato tuber, 1/2 medium-sized carrot, 1/10 small zucchini, 1 tbsp. l. wheat flour, 2/5 cup pasteurized milk, 300 g vegetable broth, 1 tsp. butter, bread, granulated sugar, salt on the tip of a knife.

Preparation. Cut washed and peeled potatoes, carrots and zucchini into cubes. Boil the potatoes, simmer the remaining vegetables separately in a saucepan with a lid (in a small amount of water) and rub through a sieve along with the vegetable broth. Dilute the flour sautéed in a dry frying pan with hot milk and grind until smooth. Boil, combine with pureed vegetables, bring to a boil and season with salt and sugar. Cut the crust off a loaf of bread, cut the crumb into cubes and dry in a frying pan. Season the soup with oil and serve with croutons.

Cauliflower soup

Required: 1/4 cauliflower inflorescences, 150 g of pasteurized milk, 20 g of 10% cream, 400 g of water (vegetable broth), salt on the tip of a knife, 1/2 tsp. wheat flour, 1/2 egg, several sprigs of parsley.

Preparation. Sort the cauliflower, peel, wash, disassemble into small florets and soak for a few minutes in salted water. Then boil the washed inflorescences in water until soft. Discard and wipe the cabbage. Prepare an egg-milk mixture from hot milk and eggs. Prepare a sauce from sautéed flour and hot milk (over low heat).

Add grated cauliflower to the vegetable broth (but not after the cabbage), add salt, pour in the sauce, salt, and bring to a boil. Immediately after boiling, turn off the heat (or remove from the stove) and season with the egg-milk mixture, butter and parsley.

Oatmeal soup with vegetables

Required: 30 g oatmeal, 150 g pasteurized milk, 1/4 tbsp. l. butter, 1/4 egg, 50 g of boiled vegetable puree, 1 glass of water, dill, salt on the tip of a knife.

Preparation. Separate the oatmeal, rinse and dry. Grind the prepared cereal in a coffee grinder, add it to hot water, and cook until tender. Add vegetable puree (potatoes, carrots, pumpkin, zucchini - individually or in any combination) to the oatmeal broth and bring to a boil. Quickly add the beaten egg with hot milk, butter, salt, stir everything. Before serving, garnish the soup with finely chopped dill.

Rice soup with pumpkin

Required: 1 tbsp. l. rice cereal, 150 g pasteurized milk, 1/2 tbsp. l. soybean oil, 1/4 egg, 100 g pumpkin puree, 1 glass of water, parsley, salt on the tip of a knife.

Preparation. Rinse the disassembled rice cereal and dry it. Grind the dry cereal in a coffee grinder, add it to hot water, and boil until tender. Add pumpkin puree to the resulting broth (bake or boil the pumpkin in advance and rub through a sieve or beat with a mixer), boil. Pour in the hot egg-milk mixture with soybean oil, add salt, and stir well.

Before serving, add finely chopped parsley to the bowl of soup.

Berry juice soup with cottage cheese dumplings

Required: 1/2 cup berry juice (from non-acidic berries), 1 cup water, 2 tsp. granulated sugar, 1/2 tsp. starch; for dumplings: 120 g cottage cheese, 1.5 tsp. granulated sugar, 1.5 tsp. flour, 1/4 egg, salt on the tip of a knife.

Preparation. Pour starch diluted with berry juice into boiling water, add granulated sugar, bring to a boil and set to cool. Meanwhile, prepare the gnocchi. Rub the cottage cheese, add the egg, salt, sugar, flour and knead the dough. Roll out the resulting mass into a layer 1-1.5 cm thick and cut into small pieces in the shape of rectangles. Place the prepared dumplings into boiling water and cook for 5-10 minutes. Catch the floating dumplings with a slotted spoon, place them on a plate and cool slightly. Pour the berry juice soup over the dumplings. If desired, you can add sour cream.

Second coursesChopped steam zrazy

Required: 80 g of meat (pulp), a piece of stale white bread, 1.5 tbsp. l. milk or water, 1/3 tsp. butter peasant butter, 1 tsp. ghee, 2 tbsp. l. (without a slide) rice cereal.

Preparation. Prepare minced meat from film-free and washed meat, grinding it twice in a meat grinder. Form the resulting cutlet mass into finger-thick flatbreads; place steamed rice seasoned with butter in the middle of each. Pinch the edges of the flatbreads, give the products an oval shape and steam for 20-25 minutes. Serve as a side dish puree of zucchini, pumpkin, carrots, beets, and potatoes.

Meat puree with vegetables

Required: 100 g beef, 25 g carrots, 20 g sour cream, 10 g peasant butter, salt.

Preparation. Boil the meat and pass through a meat grinder several times. Add boiled and grated carrots and sour cream to the meat. Stirring, heat and add oil. Instead of carrots in the puree, you can add mashed potatoes diluted with milk.

Baked fish with mashed potatoes

Required: 100 g fish fillet, 30 g white bread, 1/2 egg, 1 medium-sized potato tuber, salt, pasteurized milk.

Preparation. Prepare boiled mashed potatoes from peeled and washed potatoes. Pass the fish fillet through a meat grinder with pre-soaked white bread. Mix the mashed potatoes and minced fish thoroughly, add the egg-milk mixture (1/2 egg with 1 tablespoon of milk), mix everything well, transfer to a greased frying pan and bake in the oven.

Before serving, place on a plate, pour over melted butter and sprinkle with chopped dill.

Liver pudding with carrots

Required: 55 g liver, 1/3 medium-sized carrots, 1/2 eggs, 1/3 tsp. butter peasant butter, 1/2 tbsp. l. powdered milk, salt on the tip of a knife.

Preparation. Pass the washed and film-cleaned liver through a meat grinder. Add grated boiled carrots, butter, egg yolk, milk powder, salt and beat well for 3-4 minutes. Carefully combine the mixture with the egg white whipped into a stable foam. Place in a greased pan and steam for 40 minutes.

When serving, pour butter over the pudding. Serve pasta and vegetable puree as a side dish.

Stuffed meat roll

Required: 120 g beef cutlet, 1 tbsp. l. water, a small piece of white wheat bread, salt, 1/4 egg, 1/2 tbsp. l. pasteurized milk, steam omelette, 1/3 tsp. butter peasant butter.

Preparation. Grind the washed meat, cleared of films and tendons, through a meat grinder to obtain a homogeneous mass, add squeezed out soaked bread, and grind through the meat grinder again. Salt the minced meat, stir thoroughly and beat. Place the minced meat on a wet napkin and spread into a thin layer. Place the steamed milk-egg omelette in the middle (see recipe above), carefully wrap the roll, pinching the edges. Place the rolled roll on a baking sheet and add water. Steam the roll.

Before serving, cut the roll into portions and pour with melted butter.

Meatloaf with mashed potatoes

Required: 120 g of meat pulp, a piece of white bread, 2 tbsp. l. water, salt, 50 g mashed potatoes, 1/3 tsp. butter peasant butter, parsley.

Preparation. Pass the meat, cleaned of tendons and films, through a meat grinder twice, add squeezed out soaked bread and pass through the meat grinder again along with the meat, add salt. Spread the carefully beaten minced meat in a thin layer on a wet napkin. Place steep mashed potatoes in the middle, roll up, pinching the edges. Place the rolled roll in a frying pan or baking sheet, add water and steam or cook in water.

Place the finished roll on a plate, cut into pieces and pour over melted butter. Serve with a side dish or as a separate dish, garnished with herbs.

Meat and rice casserole

Required: 100 g boiled meat, 1/2 tbsp. l. rice cereal, 1/2 egg, 2/3 tsp. butter peasant butter.

Preparation. Pass the boiled meat through a meat grinder twice, then pass it again along with the viscous rice porridge. Pour in the egg, stir, place in a greased pan and steam.

Serve with melted butter.

Meat and vegetable casserole

Required: 10 g of meat (pulp), several cauliflower inflorescences (10 g), 1/5 small carrots, 1 tbsp. l. green peas, 1 tbsp. l. pasteurized milk, 1 tsp. semolina.

Preparation. Place washed and peeled cauliflower in acidified water for 15 minutes and rinse. Then take it apart into inflorescences and cook. Cut the carrots into cubes and simmer, boil the green peas.

Cook viscous semolina porridge in milk. Pass the boiled meat through a meat grinder along with vegetables. Add eggs, semolina, and butter to the resulting mass. Mix everything well, place in a greased bowl and steam.

Serve the casserole with fresh butter.

Potato and meat casserole in foil

Required: 50 g beef, 1/2 medium-sized carrots, 1/3 parsley root, 1/5 celery root, a piece of white stale bread, 1.5 tbsp. l. pasteurized milk, salt on the tip of a knife, 3 medium-sized potatoes, 1 tsp. vegetable oil, dill or parsley, 1/2 egg white, crumbs of stale white bread.

Preparation. Pour a small amount of hot water over the cleaned and washed meat. At the end of cooking, add salt, peeled and washed carrots, parsley and celery. Remove the finished meat and roots from the broth, cut into pieces, pass through a meat grinder along with stale bread soaked in milk and squeezed out. Add salt, mix thoroughly.

Wash, peel, rinse the potatoes, pour boiling water over them, add salt and boil. Pass the cooled potatoes through a meat grinder or rub on a sieve. Pour milk into mashed potatoes, add butter, some finely chopped parsley or dill. Add the whipped whites into a stiff foam and mix gently.

Place aluminum foil on a baking sheet, grease with oil and sprinkle with stale white bread crumbs. Place half of the potato mixture, minced meat on it, and top with the remaining mashed potatoes. Level the surface of the casserole, cover with aluminum foil and bake in the oven.

Before serving, sprinkle with finely chopped dill or parsley.

Serve with sauce and boiled vegetables.

Cereal dishesSemolina porridge with carrots

Required: 5 tsp. semolina, 150 g of milk (or take milk and water in a ratio of 1: 1), 1/2 tsp. granulated sugar, salt on the tip of a knife, 1/2 tbsp. l. butter peasant butter, 1/3 carrots.

Preparation. Simmer the peeled and washed carrots, grated on a coarse grater, with butter (without frying!). Stirring continuously, add semolina, sugar and salt into boiling milk (or milk with boiled water), and boil for about 20 minutes. Add poached carrots to the prepared milk porridge and stir. Place the pan with the porridge in a water bath and heat over low heat, covering with a lid for 15 minutes. Add fresh butter to the finished porridge before serving.

Cinnamon semolina porridge

Required: 25 g semolina, 250 g milk, 2 tsp. granulated sugar, salt, 1 tsp. butter peasant butter, cinnamon.

Preparation. Pour semolina into salted boiling milk in a thin stream and, stirring constantly, cook until thickened. Sweeten the finished porridge, place it on a plate, add butter and sprinkle with cinnamon.

Mash porridge

Required: 1/4 cup of a mixture of rice and wheat cereals, 1/4 medium carrots, 1/4 medium potato tuber, 1 cup water, 1/2 tbsp. l. sour cream, salt on the tip of a knife.

Preparation. Sort out the rice and wheat cereals, measure out the required amount, and rinse. Peel the vegetables, rinse and grate on a coarse grater (you should get at least 1/4 cup). Place 1/4 of the vegetables on the bottom of a thick-walled pan, then a layer of cereal, again a layer of vegetables on top, etc., so that you get at least three layers, cover everything with vegetables on top. Pour hot salted water over the laid mixture so that the top layer is completely covered. Place the pan in the preheated oven and cook until done. Before serving, sprinkle with sour cream.

Semolina porridge with jam

Required: 2 tbsp. l. semolina, 1 glass of milk, 1/4 tbsp. l. butter peasant butter, 2 tsp. granulated sugar, 1/2 egg, jam or syrup with fruit.

Preparation. Boil the milk, add the sifted semolina and cook, stirring, over low heat until fully cooked. Cool the finished porridge a little and pour in the yolk, mashed until white with butter, stir. Add the egg white whipped into a stable foam into the resulting mixture and mix everything carefully. Pour the porridge, mixed evenly, into a deep plate or mold and put it in the cold. After slightly heating the form in hot water, turn the frozen porridge onto a plate and decorate with jam, fruit in syrup, or serve with jelly.

Rice porridge pureed with milk

Required: 2 tbsp. l. rice cereal, 100 g pasteurized milk, 85 g water, 1/2 tsp. granulated sugar, 1/3 tsp. peasant butter, salt.

Preparation. Rinse the disassembled rice in running water, transfer it to a saucepan and pour boiling water over it. Boil the porridge until thickened, pour in hot milk, add salt and sweeten. Boil the porridge over low heat until the grains are completely softened. Rub the resulting viscous porridge through a hair sieve and heat without bringing to a boil. Before serving, add fresh butter to the porridge.

Steamed rice cutlets

Required: 2 tbsp. l. rice cereal, 1/2 egg, 5 tbsp. l. pasteurized milk, 5 tbsp. l. water, 1 tbsp. l. sour cream, granulated sugar, salt on the tip of a knife.

Preparation. Cook viscous rice porridge in milk and water. Pass through a meat grinder, mix with an egg beaten with sugar. Form cutlets and steam. Serve hot or cold with sour cream.

Steamed rice zrazy with omelette and vegetables

Required: 2 tbsp. l. rice cereal, 2/5 cup pasteurized milk, 2/5 cup water, 1 tsp. butter peasant butter, 1/2 tsp. semolina, 1/2 egg, 1/2 carrot, 8 g lettuce.

Preparation. Dry the disassembled and washed cereals and grind them. Cook the porridge with half the milk and mix with 1/4 raw egg. Stew carrots with milk (1.5 tablespoons), add semolina and cook over low heat until thickened. From 1/4 egg and the remaining milk, prepare a steamed omelette, chop it with a knife and mix with carrots and finely chopped lettuce. Divide the finished porridge into flatbreads, place minced carrots and omelette in the middle of each, pinch the edges, give the flatbreads an oval shape and steam.

When serving, pour over oil.

Egg and cottage cheese dishesSour cream omelette

Required: 1 egg, 1 tsp. sour cream, 1 tsp. flour, 5 g of peasant butter, salt.

Preparation: Wash the egg thoroughly, break it and beat well with sour cream. Then add flour, salt, quickly knead and pour into a greased form. Cook in a steam bath.

When serving, pour over sour cream.

Omelette with steamed meat

Required: 2 eggs, 1/2 tbsp. l. butter peasant butter, 100 g milk, 170 g meat, salt.

Preparation. Pass the boiled, cooled meat through a meat grinder twice. Beat the eggs, add salt and, continuing to beat, pour in the milk. Add the rolled meat to the resulting homogeneous mass and mix thoroughly. Transfer the omelette mixture into a greased mold and cook in a steam bath.

Lazy dumplings with cottage cheese

Required: 7.5 tbsp. l. low-fat cottage cheese, 25 g flour, 1 egg, 1/2 tsp. butter, peasant butter, salt on the tip of a knife.

Preparation. Grind the cottage cheese with a fork, mix with the yolk, add the sifted flour and the white whipped into a strong foam, mix. Roll 1/3 of the resulting dough into a narrow roll, cut into circles with a knife, roll out and cook in boiling salted water. Do the same operation with the rest of the dough. Remove the floating dumplings with a slotted spoon, let the liquid drain and place the dumplings on a plate.

Serve with melted butter (you can serve sour cream instead of butter).

Dumplings in French

Required: 2 eggs, 2 tsp. butter peasant butter, 1 tbsp. l. wheat flour, salt on the tip of a knife.

Preparation. Add the yolks, one at a time, to the butter, ground to the consistency of sour cream, and add a little flour. Separately, beat the whites into a stable foam, carefully pour into the dough. Use a metal spoon to take the dough and drop it into boiling water.

Serve with butter, sour cream or sauce. Can be used as an addition to soups.

Potato and vegetable dishesMashed potatoes

Required: 2 medium potato tubers, 3 tbsp. l. pasteurized milk, 1 tsp. butter, peasant butter, salt on the tip of a knife.

Preparation. Place peeled and washed potatoes in boiling salted water and cook for 15-20 minutes in a covered container. Drain the broth from the finished potatoes (the vegetable broth can be used in preparing other dietary dishes). Mash the potatoes thoroughly with a special potato masher or wipe them. Add butter and hot milk to the puree and beat everything until fluffy.

You can make puree using a mixer. Mash the boiled potatoes and beat with special mixer whisks, add butter and milk and continue to beat until a fluffy mass is formed.

Potato and carrot puree

Required: 1.5 medium potato tubers, 2 tbsp. l. milk, 1/2 carrot, 1 tsp. peasant butter, herbs, salt.

Preparation. Boil the peeled potatoes in boiling, slightly salted water. Boil peeled and chopped carrots separately. Rub the vegetables through a hair sieve. Beat the resulting mass, adding butter and milk in turn, until the consistency of a thick cream.

Before serving, garnish with herbs.

Potato soufflé

Required: 1.5 medium potato tubers, 1.5 tbsp. l. milk, 1/2 egg, 1 tbsp. l. peasant butter, salt.

Preparation. Rub the peeled and boiled potatoes on a hair sieve, pour in the milk, yolk, part of the butter, stir, and while stirring gently, add the egg white, whipped into a stable foam. Transfer the resulting mixture into an oiled bowl and cook in a water bath for half an hour. When serving, pour over the remaining oil.

Potato-apple puree

Required: 2 medium potatoes, 1/2 apple, 2 tbsp. l. pasteurized milk, 1/2 tsp. peasant butter, salt.

Preparation. Cut the peeled and washed potatoes into pieces and cook until half cooked in lightly salted water. Drain the potatoes, mix with finely chopped apples (without skins and seeds), add milk and butter, stir everything well and cook until tender, stirring occasionally.

Before serving, place the puree on a plate and arrange it in the form of a slide, pour over melted butter.

Cauliflower puree

Required: 1/5 of medium-sized cauliflower florets, 1/2 tsp. soybean oil, 1/3 tsp. butter, peasant butter, a quarter of the yolk (hard-boiled), 2 tbsp. l. pasteurized milk, 1/10 of a small zucchini, salt on the tip of a knife.

Preparation. Remove the peeled and washed cauliflower from green leaves and divide it into small inflorescences, pour them with salted water. After 15 minutes, remove the inflorescences, rinse with clean water, pour boiling water so that the water covers the entire cabbage, and cook under a closed lid until tender (and the water has completely boiled away), making sure that the cabbage does not burn.

Wash and peel the zucchini, cut into cubes, simmer with a little water, and wipe the finished zucchini.

Rub hot boiled cabbage through a sieve, add zucchini puree, pour in hot milk, add salt, stir everything and boil. Before serving, place the puree on a plate and pour over the sauce made from mashed yolk with butter (hard-boiled).

Serve as a side dish for chicken and meat dishes, as well as as an independent dish.

Cauliflower puree with potatoes

Required: 1 medium potato tuber, 1/5 of cauliflower inflorescences, 2 tbsp. l. pasteurized milk, 1 tsp. peasant butter, salt.

Preparation. Remove the stems and green leaves from the cauliflower, disassemble it into small inflorescences and cover with acidified water for 15 minutes. Then pour boiling salted water over the cabbage and cook for at least 20 minutes in a sealed container over low heat. Boil peeled and washed potatoes in salted water, remove, cool and rub through a sieve along with boiled cabbage. Add hot milk to the resulting cabbage-potato mixture and mix, whisking. When serving, place in a heap on a plate and pour over the oil. Serve with meat dishes.

Carrot puree

Required: 2.5 medium carrots, 1/3 tsp. peasant butter, salt.

Preparation. Cut the peeled and washed carrots into small cubes and simmer with the addition of a small amount of water. Rub the finished carrots through a sieve and add salt. Add oil to carrot puree and cook without bringing to a boil.

Carrot puree with milk

Required: 2 medium carrots, 1/2 tsp. granulated sugar, salt; for sauce: 50 g milk, 1/2 tsp. flour, 1 tsp. butter peasant butter.

Preparation. Cut the washed and peeled carrots, simmer in a small amount of water, and wipe. Add butter, sugar, sauce, salt to the puree and boil everything for 5-7 minutes.

Preparing the sauce. Dry the flour in a frying pan without oil. Mix the butter and flour over low heat and, without ceasing to stir, pour in the milk and cook until thickened. Place the finished puree on a plate and pour over the oil.

Carrot-apple puree

Required: 1.5 carrots, 1/2 small apple, 1/2 tsp. granulated sugar, salt; for sauce: 50 g milk, 1/2 tsp. flour, 1 tsp. butter peasant butter.

Preparation. Finely chop the washed and peeled carrots, simmer in a small amount of water until softened, a few minutes before the end of stewing, add the washed and peeled and seeded apple, cut into small pieces, and simmer until completely softened. Then rub the carrot-apple mass through a hair sieve, mix with butter and sauce, add salt and sweeten. Cook the puree with constant stirring for 5-7 minutes. To prepare the sauce, see the previous recipe.

Carrots in milk sauce

Required: 2 carrots, 1/2 tsp. granulated sugar, 1 tsp. peasant butter; for sauce: 50 g milk, 1 tsp. butter peasant butter, 1/2 tsp. flour.

Preparation. Peeled and washed carrots in running water, cut into cubes, place in a saucepan with added oil, add water and simmer until tender. Then add the sauce (for preparation, see the “Carrot Puree” recipe), add sugar, and boil.

Steamed carrot-apple soufflé

Required: 1/2 apple, 2 carrots, 1/2 tbsp. l. butter peasant butter, 1.5 tbsp. l. milk, 1/2 egg, 2 tsp. semolina, granulated sugar.

Preparation. Grate washed and peeled carrots and simmer in milk and butter. After a while, add peeled and pureed apples, boil everything until completely softened, rub through a sieve, add sugar, semolina, yolk, mix. Then add the egg white whipped into a stable foam, stir gently and pour the resulting mass into a greased form. Steam the soufflé for 25-30 minutes.

Drizzle with oil before serving.

Beetroot-apple puree

Required: 1 small beet, 1/2 apple, granulated sugar, salt; for sauce: 1.5 tsp. sour cream, 1/2 tsp. flour, 1 tsp. butter peasant butter.

Preparation. Bake washed beets and apples, remove skins and seeds, rub through a hair sieve, and mix. Add sugar, salt, sauce to the beetroot-apple mixture and simmer over low heat for 5-7 minutes.

Preparing the sauce. Dry the flour in a frying pan without adding oil. Then add butter and sour cream, stirring constantly, until a thick, homogeneous mass is formed.

Beetroot-curd soufflé

Required: 1 medium beet, 2 tsp. semolina, 3 tsp. low-fat cottage cheese, 1 tbsp. l. pasteurized milk, 1 tbsp. l. butter peasant butter, granulated sugar, 1 tbsp. l. sour cream.

Preparation. Grate the baked beets on a fine grater, add milk and simmer a little. With constant stirring, add semolina and, continuing to stir, cook until the cereal is ready. Add homogenized cottage cheese, butter and yolk to the cooled mass and stir. Add the whipped egg white into a strong foam, mix carefully and place the resulting mass into a greased container. Steam it.

Before serving, sprinkle with sour cream.

Zucchini soufflé

Required: 1/2 small zucchini, 1/2 egg, 1.5 tsp. crackers, 2.5 tbsp. l. pasteurized milk, 1.5 tsp. peasant butter, salt.

Preparation. Wash the zucchini, trim the peel, cut into cubes and simmer in milk until tender. Then rub the resulting mass through a hair sieve, mix with breadcrumbs and 2/3 of the butter, add the yolk and gradually add the white whipped into a strong foam. Place the soufflé mixture in a greased form and steam until done.

Potato cutlets

Required: 2.5 medium potato tubers, 3/4 eggs, 1/2 tsp. flour, 1/2 tbsp. l. butter peasant butter, 1.5 tbsp. l. sour cream, salt.

Preparation. Boil the peeled and washed potatoes in boiling salted water and pass through a meat grinder. Add egg, flour to the resulting mashed potatoes and mix everything well. Then cut the mass into cutlets and steam. If desired, place the boiled cutlets on a greased baking sheet and bake with sour cream.

Curd mass with carrots

Required: 5 tbsp. l. cottage cheese, 1/2 carrots, 3 tsp. butter peasant butter, 1.5 tsp. granulated sugar, 1.5 tbsp. l. pasteurized milk, 2 tsp. wheat flour, vanilla.

Preparation. Rub the stewed carrots and cottage cheese on a sieve, combine with 1/3 of the whipped butter, add 2/3 of the granulated sugar and mix everything well. Combine flour with sugar, pour in milk, bring to a boil and cool. Then add the remaining butter, vanilla and beat until smooth.

Curd mass with fruits

Required: 2.5 tbsp. l. low-fat cottage cheese, 1 tbsp. l. pasteurized milk, 1/2 small apple, 1/2 tsp. granulated sugar, salt on the tip of a knife.

Preparation. Bake the washed apples with the seeds removed in the oven, then rub through a sieve. Beat the pureed cottage cheese (through a sieve) well with milk, add applesauce, salt and add sugar, stir everything thoroughly. In this recipe, baked apples can be replaced with strawberries (fresh or frozen), rubbed through a sieve and taken in a volume of 1/3 cup.

Pumpkin-squash puree

Required: 1/2 small zucchini, a piece of pumpkin (equal in volume to the zucchini taken), 1 tsp. butter peasant butter, 1/2 tsp. granulated sugar, salt; for sauce: 1/2 tsp. flour, 1 tsp. butter peasant butter, 1 tbsp. l. pasteurized milk.

Preparation. Wash the pumpkin and zucchini, peel and remove seeds, cut into 1 x 1 cm cubes and simmer each vegetable in a separate bowl over low heat (add a little water to the pumpkin, simmer the zucchini in its own juice with the lid tightly closed). Rub the softened vegetables through a hair sieve, add thick sauce, sugar, salt and simmer over low heat for 5-7 minutes. If desired, the sauce can be replaced with thick semolina porridge.

Preparing the sauce. Dry the flour a little in a heated frying pan and only then add the oil. While constantly stirring, pour in the milk and simmer a little until the sauce thickens.

Before serving, pour oil over the puree.

Pumpkin and dried apricot puree

Required: 1 part dried apricots (20 g), 7 parts pumpkin, 1 tsp. butter peasant butter, 1 tsp. granulated sugar, 3 tsp. sour cream, 2 tsp. wheat flour.

Preparation. Rinse the pumpkin, cleared of seeds and peel, cut into small cubes and stew in sour cream. Boil the washed and steamed dried apricots in the water where they were soaked, then rub through a sieve, add granulated sugar and flour. Mix dried apricot puree with softened pumpkin, boil over low heat, add oil.

Beetroot puree

Required: 1/2 large beets, 1/3 tsp. butter, peasant butter, salt on the tip of a knife.

Preparation. Cut the beets, peeled and washed in running water, into pieces, boil until tender, and rub through a sieve. Salt the resulting mass and boil over low heat with the addition of oil (but do not boil).

PuddingsCarrot-rice pudding

Required: 2.5 carrots, 1/2 egg, 2 tsp. rice, 1 tsp. butter peasant butter, 1 tsp. wheat crackers, 1 tbsp. l. sour cream.

Preparation. Grate the peeled carrots on a coarse grater and simmer until softened. Add boiled rice, rub everything through a sieve, add egg, butter and crackers, mix well and place in a greased pan and steam. The finished dish can be topped with sour cream.

Semolina pudding

Required: 1/2 cup milk, 1/4 cup water, 1 tbsp. l. semolina, 1 tsp. granulated sugar, 1/2 egg, 1/2 tbsp. l. butter peasant butter.

Preparation. Mix milk with water and heat to a boil. Then add semolina without ceasing to stir the milk. Add granulated sugar and cook until the porridge thickens for about 20 minutes. Remove the finished porridge from the stove, dilute the butter in it and let cool slightly. Beat the egg well, add to the cooled porridge, stir. Place the resulting mass into a greased form and steam until fully cooked. Place the pudding on a plate and serve with syrup or jelly.

Curd pudding with apples

Required: 130 g low-fat cottage cheese, 1 small apple, 1/3 egg, 1/2 tsp. vegetable oil, 4 tsp. wheat crackers, 1 tsp. granulated sugar.

Preparation. Rub the cottage cheese through a sieve. Peel the apples from seeds and peel and grate them on a coarse grater. Mix cottage cheese with apples, add crackers, yolk, white beaten into a strong foam, granulated sugar and stir everything well. Transfer the resulting mass into a prepared form (greased) and cook in a water bath for 40-45 minutes.

Rice pudding with carrots

Required: 5 tsp. rice cereal, 1/2 carrots, 1/2 eggs, 2/5 cup pasteurized milk, 1 tsp. granulated sugar, 1/2 tbsp. l. butter peasant butter.

Preparation. Cook rice porridge in milk. Peel the carrots, wash and cook. Then rub on a sieve, mix with the finished rice, add egg yolk, mashed with sugar, butter, mix well. Fold in the whipped whites into a stiff foam. Transfer the mixture into a greased form, cover with a lid and cook in a water bath for half an hour.

Before serving, pour the finished pudding with sour cream or melted butter.

Buckwheat pudding with pureed cottage cheese

Required: 2 tbsp. l. buckwheat, 2/5 cup pasteurized milk, 1/2 egg, 4 tbsp. l. low-fat cottage cheese, 1 tsp. granulated sugar, 1/2 tbsp. l. butter peasant butter, 1 tbsp. l. sour cream.

Preparation. Cook buckwheat porridge in milk. Rub the prepared porridge and cottage cheese through a sieve, stir well, add the egg yolk, mashed with sugar, and stir. Carefully fold in the whites, whipped into a thick foam. Place in a greased mold and cook in a water bath for half an hour.

Serve topped with sour cream or melted butter.

Rolled oats pudding with apples

Required: 4 tbsp. l. rolled oats, 50 g milk, 50 g water, 1.5 apples, 1/2 egg, 1 tbsp. l. granulated sugar, 1/2 tbsp. l. butter, 1 tbsp. l. sour cream, salt on the tip of a knife.

Preparation. Salt the milk diluted with boiled water, bring to a boil, add rolled oats, mix and cook in a water bath until the cereal is completely boiled (at least half an hour).

In the resulting thick oatmeal, put apples, peeled and grated on a fine grater, pounded yolk with sugar, butter, mix, add the white whipped into a stable foam, mix everything carefully. Place the pudding mixture in a greased bowl and cook in a water bath for 20 minutes.

Before serving, place the pudding on a plate and garnish with sour cream whipped with sugar.

Pumpkin and apple pudding

Required: 200 g pumpkin, 1 medium-sized apple, 1/4 egg, half a tablespoon of semolina, 1 tsp. granulated sugar, 1/3 tsp. butter, 2 tsp. sour cream.

Preparation. Grate the pumpkin and apples, washed and cleared of peel, skin and seeds, on a coarse grater. Mix the fruit mass with semolina, sour cream, sugar, egg yolk, knead everything well. Add chilled egg whites, whipped into a strong foam, to the resulting mass, stir everything carefully and transfer to a greased form. Bake the pudding in a preheated oven. You can also boil the pudding in a water bath.

SaucesMilk sauce with carrots

Required: 4.5 tbsp. l. pasteurized milk, 1 tsp. butter peasant butter, 1/2 tsp. wheat flour, 1 tbsp. l. carrot puree.

Preparation. Boil the washed and peeled carrots, rub through a sieve. Add to milk sauce (the recipe is described in diet 1b) and simmer for 3-5 minutes. Instead of carrot puree, you can add pumpkin puree to the sauce.

Serve with rabbit dishes, minced meat and fish dishes, vegetables and cereal dishes.

Strawberry sauce

Required: a little less than half a glass of strawberries, 1 tbsp. l. granulated sugar.

Preparation. Sort the strawberries, remove the stalks, rinse, wipe and beat with sugar. This sauce can also be made from raspberries or cherries. Sort the raspberries, rinse and wipe. After sorting and washing the cherries, remove the pit and then wipe. Serve with puddings, cereal casseroles, hot sweet dishes, creams.

BeveragesPuree apple compote

Required: 1/2 small apple, 2 tsp. granulated sugar, 1/2 cup water.

Preparation. Cut the washed and peeled apple into small cubes, put it in hot water and boil until tender. Rub the resulting compote through a sieve, add granulated sugar, and boil.

Serve chilled.

Blackcurrant cocktail

Required: 5.5 tbsp. l. blackcurrant juice, 1 tsp. granulated sugar, 1/2 yolk, 1/5 cup cream, 1 tbsp. l. buttermilk

Preparation. In a deep bowl, thoroughly grind the yolk with granulated sugar, add cream and buttermilk, stir everything and pour in blackcurrant juice. Shake the cocktail using a mixer.

Milkshake with strawberries

Required: 2/3 cup strawberries (garden), 5.5 tbsp. l. pasteurized milk, 1/2 tsp. granulated sugar.

Preparation. Sort the strawberries, removing the stems, rinse under running water, and allow to drain. Then prepare strawberry puree by rubbing it through a sieve. Place strawberry puree into a deep bowl, pour in milk, add granulated sugar. Beat the resulting mass with a mixer until a homogenized fluffy mass is formed and pour into glasses.

Serve immediately after preparation. It is not recommended to store in the refrigerator.

Grape jelly

Required: 3 tbsp. l. grape juice, 2 tsp. granulated sugar, 1 tsp. potato starch, 1/2 cup water.

Preparation. Pour some of the juice into hot water with sugar, boil, add starch diluted in cold water, pour in the remaining juice. Boil everything over low heat.

DessertBaked apple

Required: 1.5 small apples, 1/2 tsp. granulated sugar, water, 1 tsp. vegetable oil.

Preparation. Place washed and seeded apples in a deep frying pan, sprinkle with sugar, add a little water and bake in the oven. Make sure that the apples do not burn, adding water if necessary.

Place the finished apples on a plate and pour over vegetable oil. If desired, can be served without oil.

Apple cream

Required: 1 apple, 2 tsp. granulated sugar, 1 egg.

Preparation. Bake the washed apple, then rub on a sieve. Add the yolk, mashed with sugar, heat until thick (but do not boil) and cool. Beat the egg white until it reaches a stable foam and carefully fold it into the heated mass. Transfer the finished cream into a bowl.

Serve chilled.

Apples or pears in syrup

Required: 1 small apple or pear, 1 tbsp. l. granulated sugar, 120 g of water.

Preparation. Place washed and peeled fruits and remove seeds into hot water with added sugar. Boil until done. Cool in syrup. Before serving, place in a dessert bowl and pour over the resulting settled syrup.

Grape jelly

Required: 2.5 tbsp. l. grape juice, 2 tsp. granulated sugar, 1 tsp. gelatin, 5 tbsp. l. water.

Preparation. Soak the gelatin in cold boiled water in advance. Meanwhile, boil water with sugar, add fruit juice and then gelatin, stir everything thoroughly. Pour the jelly into molds sprinkled with sugar or moistened with cold water and cool.

Before serving, heat the mold a little and turn it over and place the jelly on a plate.

Fruit mousse

Required: 2.5 tbsp. l. grape juice, 1.5 tsp. granulated sugar, 1 tsp. gelatin, 5 tbsp. l. water.

Preparation. Pre-soak the gelatin in boiled, cooled water. Boil fruit juice with sugar and water, pour in soaked and strained gelatin. Stir everything, cool and beat into a fluffy foam. The mass, which has increased several times, must be carefully transferred into molds and placed in the cold.

Making kefir and cottage cheese at homeHomemade kefir

Required: 1 l. milk, 8 tsp. kefir

Preparation. Boil the milk and cool to a temperature of 20-25 ° C. Pour into containers in which the milk will be fermented, and add starter (you can use store-bought kefir as a starter) at the rate of 2 tsp. per glass of milk. Place the fermented milk in a warm place and keep it until (about 4 hours) until a thickened mass is obtained. This is one-day kefir. It is necessary to keep kefir for 2-3 days at a temperature of 8-10 °C. The resulting kefir can be used for further fermentation at home, but not more than 10 days. After this, you need to update the starter with kefir purchased in the store.

Cottage cheese from milk

Required: 1 liter of milk, 3 tbsp. l. sour cream, kefir or yogurt.

Preparation. Boil milk in an enamel saucepan and cool. Cooled down to 30 0 Ferment the milk with sour cream, kefir or yogurt, mix well and place in a warm place. After 6-8 hours, pour the resulting fermented mixture into a cloth bag and hang it over the pan to separate the whey.

Milk fermented in this way can also be placed in a sieve or colander covered with gauze folded in half.

Place the resulting folded cottage cheese on a plate and serve with sour cream and sugar or use it to prepare pastas, casseroles and other cottage cheese dishes.

Kefir cottage cheese

Required: 1 liter of kefir.

Preparation. Pour the kefir into an enamel pan, which is placed in a water bath filled with hot water. Keep the water bath on low heat, under no circumstances overheat, otherwise the cottage cheese will not work. Stir the kefir constantly in a water bath until it curdles. Then do everything as in the previous recipe. Place the resulting folded cottage cheese on a plate.

Serve with sour cream and sugar or use for making pastas, casseroles, dumplings.

Cottage cheese made from a mixture of kefir and milk

Required: 1/2 liter of milk, 1/2 liter of kefir.

Preparation. Pour the milk into a saucepan and put on fire. When the milk boils, add kefir and boil for 1-2 minutes. Place the brewed curd in a tight cloth bag and hang it to separate the whey. To get cottage cheese of a different taste or consistency, you need to change the ratio of milk and kefir. For example, take 2 parts kefir and 1 milk or vice versa.

If you bought or got very sour cottage cheese, don’t worry - it can be corrected. Place the cottage cheese in cheesecloth, folded 2-3 times, twist the ends tightly and place the bundle between two boards, press down with a small weight and leave for 2-3 hours. Then take it out and use it for its intended purpose.

Very sour cottage cheese should be mixed with an equal amount of milk and this mixture should be kept for at least an hour, then the cottage cheese should be discarded using any of the above methods and the milk should be allowed to drain. Place the folded cottage cheese under a press for 2 hours. Place the squeezed cottage cheese in a bowl and use it for its intended purpose: it has lost its acid.