Assortment of cold vegetable dishes. Appetizers from vegetables and mushrooms. Technological requirements for preparation, serving rules. Range. Tomato tulips

COLD APPETIZERS Cold appetizers in Uzbekistan are prepared mainly from meat products. In the household, the preparation of vinaigrettes from vegetables, as well as various sandwiches, is not yet widespread. Cold appetizers from meat as an integral part of Uzbek

To prepare cold dishes and snacks from vegetables and mushrooms, fresh, boiled, salted and pickled vegetables, mushrooms and herbs are used. Cooking cold dishes begins with preparing side dishes, dressings, and sauces. For side dishes, boiled vegetables (potatoes, beets, carrots, cauliflower, green peas, beans, green beans, asparagus), as well as raw vegetables (salads, parsley, green onions, cucumbers, tomatoes), mushrooms, and fruits are used.

Vegetables are cut depending on their culinary purpose. Proper cutting gives dishes a beautiful appearance and ensures that different types of vegetables are cooked simultaneously when they are cooked together. For chopping, vegetable cutting machines with replaceable knife discs are used, which cut potatoes and root vegetables into circles, cubes, bars, plates and strips.

In vegetable shops, enterprises allocate lines or areas for processing potatoes and root vegetables, herbs, onions, cabbage and other vegetables.

To prepare high-quality food, it is necessary to ensure proper technological processing of products. An important sanitary requirement for the technological processing of products is compliance with the flow of the production process when processing raw materials. In the process of culinary processing of products, conditions must be created that not only protect them from microbial contamination, but also contribute to the maximum preservation of the nutritional and biological value of the products, lead to a significant increase in the taste qualities of the prepared dishes and the destruction of pathogenic microorganisms, larvae and helminth eggs that were in raw materials.

The way vegetables are processed has a significant impact on nutrient retention. For example, mechanical processing methods can cause quite profound chemical changes in products. When peeling and chopping, the surface is damaged, contact with air oxygen is facilitated, and enzymatic processes are accelerated, which lead to the darkening of potatoes, mushrooms, apples, and the oxidation of vitamins. When washing, not only contaminants are removed, but also some of the soluble nutrients.

During sorting, products of inadequate quality and mechanical impurities are removed.

When vegetables are cooked, profound physical and chemical changes occur. Some of them play a positive role (softening vegetables, gelatinization of starch, etc.), improve the appearance of dishes (formation of a golden brown crust when frying potatoes); other processes reduce nutritional value (loss of vitamins, minerals, etc.), cause color changes, etc.

The different colors of vegetables are caused by pigments (coloring substances). When cooked, the color of many vegetables changes.

During heat treatment, vitamins undergo significant changes. Large losses of vitamin C occur when foods are exposed to repeated heat.

To reduce losses when preparing dishes, vegetables are boiled in water or steamed.

Cold dishes and snacks on the Russian table
The abundance and variety of cold dishes and snacks is a characteristic feature of the Russian festive 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, giving the dishes a special piquancy and spiciness.
When choosing the assortment and quantity of snacks for the holiday table, you should pay attention to a reasonable combination of vegetable, meat, fish and other dishes. Any holiday table is a snack table, and therefore there should be a sufficient number of snacks. Cold dishes and snacks should be well presented. The beauty and solemnity of the set table depends on the design. The first impression created by the appearance of snacks often predetermines the assessment of the entire celebration.
To serve snacks, they use mainly porcelain and earthenware dishes - 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:
* - recipes marked with an asterisk can be prepared on fasting days.

* White cabbage appetizer

Ingredients:
1 head of cabbage, 5-6 pcs. carrots, 5-6 cloves of garlic, salt.

Preparation

Place a head of cabbage in boiling salted water for 5 minutes, drain in a colander, let the water drain and separate into leaves.
Grate the 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 just covers them.
If desired, 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 rolls

Ingredients:
300 g white cabbage, 1 potato tuber, 1 small fresh cucumber, 60 g ham, 2 eggs, 1/2 cup sour cream, salt, herbs.

Preparation

Boil potatoes and eggs.
To prepare the filling, cut potatoes, cucumber, ham, eggs into thin slices or cubes, add salt and season with sour cream.
Boil the cabbage in salted water, then roll the cabbage leaves into tubes and fill them with the filling.
Place the tubes in a salad bowl or on a plate and garnish 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.

Preparation

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 and pepper and pour mayonnaise.
Decorate with herbs and egg slices.

Russian salad

Ingredients:
200 g white cabbage, 150 g cranberries, 3 tbsp. spoons of sour cream, salt.

Preparation

Chop the 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. spoons of vegetable oil, 2 tbsp. spoons of sugar, 1 teaspoon of 9% vinegar, salt, parsley.

Preparation

Chop the cabbage, add salt, add vinegar and heat over low heat while stirring until soft. When the cabbage has settled, remove from heat, drain in a colander and allow the juice to drain.
Mix cooled cabbage with cranberries, chopped 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 of lemon juice, 3 tbsp. spoons of mayonnaise, 1/2 cup sour milk (kefir), pepper, salt.

Preparation

Peel and core the apple, grate it on a coarse grater, sprinkle with lemon juice.
Chop fresh cabbage, place in a colander in boiling water, rinse with cold boiled water and let drain.
Mix chopped nuts with cabbage and apple.
Season with sauce made from mayonnaise, kefir, ground pepper and salt.
Place the salad in a cool place for 1/2 hour and stir before serving.

White cabbage salad with fruits

Ingredients:
300 g cabbage, 1 small apple, 2 plums, 2 tbsp. spoons of raisins, 1/2 carrots, green onions, 2-3 tbsp. spoons of mayonnaise, 2-3 tbsp. spoons of kefir, salt, sugar.

Preparation

Cut the cabbage into strips, mix with salt and sugar, rub with your hands until juice appears and squeeze out the juice.
Add carrots and apple grated on a coarse grater, scalded raisins, chopped plums, a little chopped green onions, 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.

Preparation

Chop white or red cabbage into strips and lightly rub with salt. Cut oranges and lemon into small cubes, apples into strips.
Layer cabbage, apples, oranges with lemon, top with 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.

Preparation

Chop the cabbage and grind with salt until the juice appears, mix with fresh cucumber cut into strips, cherries and carrots chopped on a coarse grater.
Season with salt and mayonnaise.
Place in a heap 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 of salad dressing.

Preparation

Chop the cabbage, add salt, rub 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 over the 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 vegetable oil, 1 onion, salt, sugar.

Preparation

Finely chop the cabbage, pour in cherry juice and let soak.
Mix finely chopped onions 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.

Preparation

Cut fresh tomatoes, cucumbers and apple into thin slices. Mix everything, add cauliflower boiled in salted water, grapes (ripe gooseberries).
Season with sour cream sauce.
Instead of sauce, you can use salad dressing mixed with mayonnaise.
Decorate with grapes and herbs.

Cauliflower, cheese and nut salad

Ingredients:
300 g cauliflower, 100 g cheese, 0.5 cups peeled walnuts, 2 cloves garlic, mayonnaise, salt, dill.

Preparation

Separate the cabbage into florets and boil in salted water.
Grate the garlic and cheese, finely chop the dill, finely chop the nuts and lightly fry.
Combine all ingredients, mix and season with mayonnaise.

Sauerkraut salad with orange and nuts

Ingredients:
250 g cabbage, 1 large orange, 1 tbsp. spoon of raisins, 1-2 tbsp. spoons of crushed walnuts, 3-4 tbsp. spoons of mayonnaise, parsley.

Preparation

Finely chop the cabbage, add orange slices, washed raisins and crushed (not very finely) nuts.
Season 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. spoons of vegetable oil, cinnamon, cloves.

Preparation

Sauerkraut, whole heads of cabbage, cut into squares.
Drain the pickled lingonberries in a colander. Core the apples and cut each into 6-8 pieces. Add cinnamon and cloves to the strained lingonberry and apple marinade, boil in a sealed container and let it brew.
Place cabbage, lingonberries and apples in an enamel bowl, sprinkle with sugar, pour in 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. spoons of vegetable oil.

Preparation

Mix sauerkraut with finely chopped apples, add cranberries or lingonberries, raisins and prunes, pre-washed and soaked for 2-4 hours.
Season the salad with vegetable oil.
You can add sugar and green onions to taste.

* Appetizer “Ural pickle”

Ingredients:
150 g sauerkraut, 150 g pickled beets, 2 pickled cucumbers, 2 pickled tomatoes, 150 g pickled mushrooms, 2-3 tbsp. spoons of soaked lingonberries, 2-3 tbsp. spoons of fresh cranberries.

Preparation

Cut the stalk from a head of cabbage, then disassemble the head into individual leaves and cut into checkers, cut beets into slices, tomatoes and cucumbers into slices.
Use mushrooms whole.
Place vegetables on a plate in layers, garnish with cranberries and lingonberries.

* Stuffed cucumbers

Ingredients:
600 g fresh cucumbers, 100 g young boiled potatoes, 100 g carrots, 30 g garlic leaves, 1 tbsp. a spoonful of vegetable oil, herbs, salt.

Preparation

Cut the cucumbers 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, add salt and mix everything.
Stuff the cucumbers with vegetables, pour oil over them and garnish with parsley.

Fresh cucumber salad with cheese

Ingredients:
2 cucumbers, 1 boiled carrot, 100 g cheese, 3 tbsp. spoons of mayonnaise, salt.

Preparation

Cut boiled carrots, cheese and cucumbers into strips, mix, add salt and season with mayonnaise.

*Cucumber salad with nuts

Ingredients:
3 cucumbers, 2 tomatoes, 1 cup grated walnuts, salt.

Preparation

Cut the cucumbers into large pieces, tomatoes into slices, place them on the cucumbers, add salt and sprinkle with grated nuts.

Tomatoes stuffed with eggs and onions

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.

Preparation

Cut off the top part of ripe tomatoes with the stalks, removing part of the pulp with seeds, and lightly sprinkle with salt and pepper. Finely chop the 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 the tomatoes with minced meat.
When serving, sprinkle with dill.

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.

Preparation

Prepare tomatoes as above.
Finely chop salted or pickled mushrooms (white mushrooms, saffron milk caps or milk mushrooms) and mix with finely chopped green onions, season with sour cream or salad dressing.
Fill the tomatoes with mushroom mince.
When serving, sprinkle with dill.

Tomato tulips

Ingredients:
6-8 tomatoes of the same size, 100-150 g of cheese or feta cheese, 3-4 cloves of garlic, 1 sweet pepper.

Preparation

Cut the tomatoes crosswise and remove the core with a teaspoon. Grate the cheese on a 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 of grated horseradish, juice of 1/3 lemon, salt, green salad.

Preparation

Cut off the stems of large and ripe tomatoes, remove the center with a spoon, lightly salt the inside and let stand for a while.
Grate the peeled apples, mix with chopped nuts, horseradish, add lemon juice, and add salt to taste.
Fill the tomatoes with minced meat and garnish them with green salad leaves.

*Stuffed green tomatoes

Ingredients:
6-7 green tomatoes, 5 sweet peppers, 1 cup peeled walnuts, 1 head of garlic, 2 tbsp. spoons of vegetable oil, 1 tbsp. a spoonful of chopped parsley, dill, cilantro, celery, vinegar, ground black pepper, salt.

Preparation

Finely chop the pepper, seeded, herbs and garlic and pound in a mortar, lightly salt and pepper and fill the washed and cut green tomatoes with this minced meat.
Arrange the tomatoes in a single row in the pan and bake until soft in a moderately hot pan.
Grind nuts, 2 cloves of garlic, 2 sprigs of cilantro into a homogeneous mass, gradually adding vegetable oil. Squeeze the oil from the prepared mixture into a separate bowl, and add vinegar, pepper, and salt to the mixture to taste.
Place the cooled tomatoes on a plate, coat them thickly with the nut mixture and pour squeezed oil over each tomato.

Tomatoes stuffed with carrots and 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.

Preparation

Cut off the tops of the tomatoes, remove the pulp and mix it with grated carrots, chopped garlic and nuts.
Season the mixture to taste with salt, sugar, sour cream or mayonnaise, stuff the tomatoes with it, and cover with the cut off tops.
Garnish with parsley.

*Tomatoes stuffed with green peppers

Ingredients:
8 large tomatoes, 100 g green pepper, 200 g pears, 3-4 tbsp. spoons of vegetable oil, salt, sugar, lemon juice or vinegar.

Preparation

Cut off the tops of the tomatoes and remove the core. Cut the green sweet pepper pods lengthwise, peel and chop very thinly. 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 prepared filling and garnish them with strips of green pepper.

Tomatoes "Surprise"

Ingredients:
4 tomatoes, 2 tbsp. spoons of sugar, 2 tbsp. spoons of chopped nuts, 4 tbsp. spoons of finely chopped aromatic herbs (thyme, basil), 2 teaspoons of vegetable oil, parsley.

Preparation

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.

Preparation

Cut off the tops of dense, large tomatoes and remove the pulp with a spoon. Cut the ham into small cubes, mix with green peas, mayonnaise and salt.
Fill the tomatoes with minced meat.
Place 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.

Preparation

Take small round tomatoes, cut off the tops, and then carefully scoop out the pulp. Lightly salt the fruits and turn them over to let the juice flow out.
Add grated cheese, sour cream, lemon juice and pepper to the mashed butter. Beat the mixture and fill the prepared tomatoes with it.
Cover each fruit with a “lid”, i.e. cut off top.
Garnish with sprigs of parsley and dill.

Appetizer "Appetizing"

Ingredients:
500 g tomatoes, 400 g eggplants, 2 onions, 1-2 cloves of garlic, 100-150 g mayonnaise, 25 g cheese (Poshekhonsky or other), 100 g vegetable oil, salt, parsley.

Preparation

For tomatoes (medium size), cut off part of the fruit from the bottom. Then squeeze them lightly to remove the seeds and cut out some of the pulp. Fill the prepared tomatoes with minced meat.
To prepare it, finely chop the middle of the tomatoes and fry. Soak peeled eggplants in salted water for 30 minutes, squeeze, cut into cubes and fry until golden brown. Finely chop and saute the onion, chop the garlic.
Combine vegetables for minced meat, add salt and season with mayonnaise.
Place the stuffed tomatoes 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 cream.

Preparation

Cut each ripe, firm tomatoes into 4 pieces, and cut the orange slices in half, removing the seeds.
Stir and pour in 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.

Preparation

Cut the tomatoes into slices, finely chop the garlic. Grate the cheese.
Sprinkle tomato slices with chopped garlic, salt and pepper, sprinkle with cheese, pour over mayonnaise and garnish with herbs.

Salad of tomatoes, cucumbers and apples

Ingredients:
2 tomatoes, 2 fresh cucumbers, 1 apple, 1/2 cup sour cream, green salad leaves, dill, parsley, salt and sugar to taste.

Preparation

Cut the tomatoes and cucumbers into slices, the apple into cubes, finely chop the dill and parsley.
Mix vegetables and herbs with sour cream, salt, sugar and place in a salad bowl lined with green 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.

Preparation

Cut the onion into very thin rings, immerse in boiling water for 2 minutes, then drain on a sieve. Cut very ripe tomatoes crosswise into slices.
Hard boil the eggs, cool and cut into strips or cubes.
Combine all products, add green peas, chopped herbs, pepper, salt, season with mayonnaise and mix carefully.
When serving, decorate with herbs.

Tomatoes with mushrooms

Ingredients:
2 tomatoes, 2 tbsp. spoons of fried mushrooms, 1 boiled egg, 1 onion, 2 tbsp. spoons of sour cream sauce, green onions, parsley and dill, salt.

Preparation

Place salted thick slices of tomatoes on a flat plate sprinkled with finely chopped herbs.
Place 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 cloves of garlic, 1/2 onion, 1 tbsp. spoon of vegetable oil, pepper, salt

Preparation

Crush the garlic with salt and nuts until a homogeneous paste is obtained. Cut the tomatoes into thin slices.
Place a layer of tomatoes on a dish, pepper, salt and sprinkle with nut-garlic mixture. Then add a layer of tomatoes and nut-garlic mixture again.
Place tomato slices on top, cover with onion half rings and pour over vegetable oil.

*Summer salad

Ingredients:
250 g tomatoes, 1 cucumber, 1 onion, 2 leeks with arrows, 2 yellow sweet peppers, 1 fennel root (or celery), 200 g boiled corn kernels.
For dressing: 4 tbsp. spoons of apple cider vinegar, spices, 2 teaspoons of honey, 6 tbsp. spoons of vegetable oil.

Preparation

Cut tomatoes and cucumber into slices, onion into rings, pepper into strips, fennel into thin slices.
Combine everything, add corn, mix, pour over a dressing of vinegar, spices, honey and oil.

*Tomatoes with raspberries

Ingredients:
4 tomatoes, 4-8 tbsp. spoons of raspberries or raspberry juice.

Preparation

Cut the tomatoes into slices and season with raspberries or raspberry juice.

Stuffed beets

Ingredients:
4 beets, 1 small apple, 10 pcs. prunes, 2 tbsp. spoons of raisins, 3 tbsp. spoons of peeled nuts, sour cream, vinegar, salt.

Preparation

Wash the beets and cook in water with vinegar. Peel the boiled beets and remove the middle of the pulp with a spoon. Place minced meat into the hole formed.
To prepare it, peel the apple, remove the core with seeds and cut into cubes (to prevent them from darkening, place them in slightly acidified water). Rinse the prunes, add a small amount of water and leave for 5-6 hours. Remove the seeds and finely chop the pulp.
Pour raisins (without seeds) with water, leave in it for 1-2 hours, then drain on a sieve.
Finely chop the lightly roasted nuts. Cut the removed beet pulp into small cubes.
Mix everything and season with sour cream, adding a little salt to it.
Pour the remaining sour cream over the stuffed beets and sprinkle with chopped nuts.

*Monastery-style beets

Ingredients:
500 g beets, 2 onions, 100 g peeled nuts, 150 g prunes, 3 tbsp. spoons of vegetable oil, 1 tbsp. spoon of coriander seeds, 1 tbsp. spoon of honey.

Preparation

Boil the beets until tender, peel and cut into slices.
Boil the prunes and cut into small pieces. Finely chop the onion and sauté in vegetable oil.
Crush the nut kernels, combine with honey and sautéed 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.

Preparation

Cut the boiled beets and fresh cucumber into strips, chop the nuts, and finely chop the greens.
Combine all ingredients and season with honey.

Rainbow salad

Ingredients:
2 beets, 2 eggs, 1/2 onion, 2 tbsp. spoons of canned green peas, 4 tbsp. spoons of mayonnaise, parsley, salt.

Preparation

Peel the boiled beets and cut into small cubes. Finely chop the boiled eggs, onions and parsley.
Mix everything, add salt, green peas and mayonnaise.

Beet salad with apples and prunes

Ingredients:
1 beet, 2 apples (Antonovka), 5-6 pcs. prunes, 2 tbsp. spoons of crushed walnuts, 2 cloves of garlic, 1/3 cup of sour cream, 1/3 cup of mayonnaise, salt, sugar to taste, herbs.

Preparation

Boil or bake the beets in the oven, cool, and peel.
Grate the beets and apples on a coarse grater, finely chop the garlic and grind in a mortar, cut the prunes, previously soaked in chilled boiled water, into pieces.
Combine all ingredients, add nuts, season with salt, sugar, sour cream and mayonnaise.
Garnish with parsley or dill.

Beetroot salad with nuts

Ingredients:
2 beets, 2 tbsp. spoons of peeled walnuts, 1/2 cup sour cream, 1 tbsp. spoon of cranberries, pepper, salt, parsley.

Preparation

Boil the beets, peel and chop into strips. Pour hot water over the nuts for 10-15 minutes, peel the kernels from the shell, dry them in the oven (5-10 minutes) and chop finely.
Salt and pepper the beets and mix with nuts.
Place 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 of mayonnaise, 3 buds of cloves, salt.

Preparation

Peel the beets, grate them on a grater with large holes, place in a colander and squeeze out the juice. Add lemon juice, cloves to the beet juice and bring to a boil. Pour juice over the beets, bring to a boil, and cool.
Mix the strained beets with chopped garlic, add salt to taste, place in a salad bowl, garnish with orange slices (without seeds) and pour over mayonnaise.

Dessert salad

Ingredients:
2 beets, 2 apples, 3/4 cup shelled walnuts, 4 tbsp. spoons of raisins, 3/4 cup of mayonnaise, salt.

Preparation

Cut boiled beets and apples into strips, mix with scalded raisins, fried and chopped nuts, season with mayonnaise, and add salt to taste.

*Beet and radish salad with prunes

Ingredients:
4 beets, 1 radish, 0.5 cups prunes, vegetable oil, salt.

Preparation

Grate the boiled beets and peeled radishes 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 over vegetable oil.
Add salt to taste.

*Beet salad with prunes and rice

Ingredients:
500 g beets, 200 g prunes, 2 tbsp. spoons of sugar, 1 glass of boiled rice.

Preparation

Bake the beets in the oven, cool and cut into slices.
Rinse the prunes and pour a glass of boiling water in which you first dissolve the sugar. As soon as the prunes become soft, remove the pits from them, cut them, combine with beets and boiled rice.
Pour the strained prune infusion into the salad and stir.

* Beet salad with onions and nuts

Ingredients:
2 beets, 4 onions, 0.5 cups of peeled nuts, 3 cloves of garlic, vegetable oil, salt.

Preparation

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, add salt, squeeze or finely chop the garlic, add chopped nuts and mix.

* Carrot and orange salad

Ingredients:
4 carrots, 2 oranges, 1 tbsp. spoon of vegetable oil, 1/2 cup of sunflower seeds.

Preparation

Grate the carrots on a fine grater, mix with chopped orange pulp, pour in vegetable oil and sprinkle with peeled and fried 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.

Preparation

Cut carrots, celery, fresh cucumber and apple into strips, plums and tomatoes into slices. Mix all.
Add sour cream, salt, pepper and lemon juice.
Place in a salad bowl and garnish with herbs.

Salad “Appetizing”

Ingredients:
3 carrots, 2 apples, 2 cucumbers, 2 tomatoes, 2 tbsp. spoons of lemon juice, 1 glass of sour cream, 2 teaspoons of sugar, salt, parsley.

Preparation

Cut carrots, apples, fresh cucumbers into thin strips or cubes, fresh tomatoes into slices. Beat sour cream with salt, sugar and lemon juice.
Place in layers, alternating apples, carrots, cucumbers and tomatoes.
Drizzle with whipped sour cream.
Decorate with tomato slices and sprigs of herbs.

*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.

Preparation

Grate the carrots on a fine grater, mix with cranberry jam, place in a heap in a salad bowl, cover 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.

Preparation

Grate raw carrots, cheese (Poshekhonsky, Dutch, etc.), boiled eggs on a fine grater.
Mix everything, season with mayonnaise, put in a heap in a salad bowl, sprinkle with chopped herbs and onions.

*Spicy carrot snack

Ingredients:
1 kg peeled carrots.
For the marinade: 4-5 tbsp. spoons of vinegar, 3 tbsp. spoons of sugar, 1 teaspoon of salt, 1/2 cup of vegetable oil, 1 large head of garlic, 10 walnuts, 2 teaspoons of cilantro seeds, 1 teaspoon of ground black pepper, ground red pepper (on the tip of a knife).

Preparation

Grate the carrots on a coarse grater.
To prepare the marinade, chop the peeled garlic cloves and walnuts, fry the cilantro seeds and grind (or crush), add vinegar, oil, sugar, salt, red and black pepper and mix.
Pour the marinade over the carrots and leave in a cool place for a day.

*Carrot caviar

Ingredients:
1 kg of carrots, 500 g of onions, 1 glass of tomato paste, 1 glass of vegetable oil, 6 bay leaves, 3 cloves of garlic, pepper, salt.

Preparation

Place tomato paste diluted with water to the consistency of thick sour cream and finely chopped onion in a saucepan, pour in vegetable oil, add 4 bay leaves, add salt and simmer under the lid. When the mixture boils, reduce the heat and simmer until the onion becomes a completely soft mass, coated with red oil.
Grate the carrots on a coarse grater, fry in a frying pan in 2 tbsp. spoons of vegetable oil, add 1/3 cup of water and simmer until soft. Combine onions and carrots and, after mixing well, place in a heated oven.
In the prepared caviar, add bay leaf, crushed garlic with salt and pepper.
Caviar can be stored in a closed glass jar in the refrigerator for several months.

*Carrot and pepper salad

Ingredients:
10-12 young carrots, 2 sweet peppers, 2 onions, 50-60 ml dry white wine, 1/2 cup vegetable oil, salt.

Preparation

Peel the carrots and cut into small slices. Cut the pepper in half, remove the core and seeds and cut crosswise into strips. Chop the onion.
Bring wine with vegetable oil to a boil, add carrots, peppers, onions, and salt. Simmer the vegetables until half cooked under the lid, then without the 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 of mayonnaise.

Preparation

Chop peeled carrots and apples (without cores and seeds), 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.

Preparation

Grate raw carrots, cheese (Poshekhonsky, Dutch, etc.), boiled eggs on a fine grater, mix, season with mayonnaise.
Place in a heap in a salad bowl, sprinkle with chopped green onions and garnish with herbs.

Vegetable puff salad

Ingredients:
3 carrots, 1/2 cup raisins, 150 g cheese, 2 cloves of garlic, 2 beets, 1/2 cup peeled nuts, 200 g mayonnaise, herbs.

Preparation

Grate the carrots on a coarse grater, mix with pre-soaked and dried raisins, place in an even layer on a flat dish and brush with mayonnaise.
Grate the cheese on a coarse grater, mix with finely grated garlic, place 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.
Pour mayonnaise on top 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.

Preparation

Grate the carrots on a coarse grater, cut the apples into thin strips. Soak raisins in boiled water for 20-30 minutes.
Combine all ingredients and season with honey slightly diluted with water.

*Radish and apple salad

Ingredients:
2 radishes, 2 apples, juice of 1/2 lemon, 1 tbsp. spoon of honey, 1 tbsp. spoon of vegetable oil, salt.

Preparation

Grate the radishes and apples, mix and pour in lemon juice, honey, vegetable oil, and salt.

Radish salad with mushrooms

Ingredients:
1 radish, 60 g dried porcini mushrooms, 2 eggs, 1 onion, 4 tbsp. spoons of mayonnaise, pepper, salt.

Preparation

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 cloves of garlic, salt.

Preparation

Grate the radish and carrots on a fine grater, crush the nuts and garlic, and 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.

Preparation

Grate the radish on a coarse grater, add salt, stir and leave for 7 minutes. Then pour cold boiled water over the radish, rinse off the salt and place in a colander to drain the remaining liquid.
Grate apples (without cores 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.

Preparation

Cut off the stem of the pepper and remove the seeds.
Grate the cheese and chilled butter on a coarse grater, grate the garlic on a fine grater, mix and stuff the peppers. Place it in the refrigerator for 1 hour.
Cut the pepper into slices and garnish with parsley.
Instead of cheese, you can use processed cheese.

Peppers stuffed with ham and cheese

Ingredients:
4 pods of sweet pepper, 100 g cheese, 100 g ham, 60 g butter, 1 egg, herbs.

Preparation

Pass the cheese and ham through a meat grinder and mix with softened butter. Add a finely grated boiled egg.
Cut off the stalk of the pepper, remove the seeds, fill with minced meat.
Place in a cool place until the minced meat hardens.
Cut the pepper into slices (1/2 cm thick) and garnish with herbs.

*Salad of sweet peppers, tomatoes and pears

Ingredients:
2 pods of sweet pepper, 2 tomatoes, 2 pears, 3-4 tbsp. spoons of vegetable oil, vinegar, sugar, salt.

Preparation

Remove the core and seeds from the pepper. Cut tomatoes and pears into cubes, peppers into strips.
Mix everything with vegetable oil, add salt, sugar and vinegar to taste.

Vegetable salad with ham

Ingredients:
3 pods of sweet pepper, 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.

Preparation

Cut the pepper into strips, cucumber, ham into cubes, tomato into slices, chop the cabbage, mix with crumbly rice, finely chopped onion, herbs, mustard, salt, season with mayonnaise, mix.

Pepper and nut salad

Ingredients:
500 g sweet capsicum, 1 cup peeled walnuts, 5 cloves garlic, 3/4 cup sour cream, 1 teaspoon lemon juice, salt, ground pepper, parsley

Preparation

Bake the pepper, peel it and cut into thin strips.
Crush the garlic and nuts, add salt and 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.

Preparation

Strain 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, place on lettuce leaves, garnish with halves of nuts, strips of pepper and finely chopped herbs.

Asparagus salad with strawberries

Ingredients:
500 g asparagus, 250 g small strawberries, 3-4 tbsp. spoons of mayonnaise, salt, sugar, lemon juice.

Preparation

Peel the asparagus from fibers, rinse, pour boiling salted and sweetened water, cook, strain, cut into pieces 2 cm long, cool and sprinkle with lemon juice.
Combine strawberries with asparagus, pour over mayonnaise.

*Eggplant in nut sauce

Ingredients:
1 kg of eggplants, 1/2 cup of vegetable oil, 1 1/2 cups of peeled walnuts, 2-3 onions, 2-3 cloves of garlic, 1 teaspoon each of finely chopped parsley, cilantro, celery, 3 cups of water, vinegar , salt.

Preparation

Cut the eggplants into slices 2 cm thick, add salt and let sit for 10-15 minutes, then squeeze to release the bitter juice. Then fry the eggplants until golden brown on both sides.
Place hot in a salad bowl and cover with finely chopped onions and herbs.
Pour over hot nut sauce: crush nuts with garlic and cilantro, stir with salt and vinegar to taste, add water and simmer over low heat for 20 minutes.
Serve chilled.

*3 eggplant appetizer

Ingredients:
500 g eggplants, 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.

Preparation

Wash the eggplants, cut into slices 2 cm thick, add salt and let sit for 10-15 minutes, then squeeze out the juice and fry on both sides in vegetable oil. Chop the onion, add salt and sauté in oil until golden brown.
Pour boiling water over the pepper pods and, when cool, remove the seeds and chop coarsely. Cut the tomatoes into large slices.
Place fried eggplants in rows in a saucepan with thick walls, tomatoes on them, then peppers, parsley, fried onions; onion - again vegetables in the same sequence until the dishes are filled. There should be tomatoes, bay leaves and peppercorns on top. Pour in the oil, cover and simmer on low heat for 10 minutes, then place in a moderately heated oven and simmer until done.
Add garlic and parsley, mashed with salt, into the finished dish.
Serve the appetizer cold or hot.

*Eggplants stuffed with herbs

Ingredients:
750 g eggplants, 500 g tomatoes, 1/2 cup vegetable oil, 1/2 head garlic, 1 bunch of parsley, 1-2 bunches of dill, 2-3 bay leaves, salt.

Preparation

Wash the eggplants, cut them lengthwise into slices. Stuff each slice with garlic, cut lengthwise into thin slices. Finely chop the greens, add salt and rub with your hands until the juice comes out.
Stuff the eggplants with the prepared herbs, squeezing the minced meat with cut eggplant slices so that each one has the shape of a whole.
Place the eggplants tightly in a saucepan, pour in the tomatoes and oil minced through a meat grinder, add bay leaves, bring to a boil over high heat, then reduce the heat and simmer until tender.
Cool the finished 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.

Preparation

Cut the eggplants into thin slices and fry in oil until golden brown. Finely chop or chop the remaining vegetables.
Place 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 their juice.
If there is not enough liquid, add marinade made from citric acid, sugar, spices and water.
The appetizer will be even tastier if you add several layers of honey mushrooms boiled in salted water until cooked into a pan or jar.
Cover the container tightly with a lid and place in a cool place for 2 days.

*Eggplant caviar

Ingredients:
1 kg eggplants, 1.5 cups peeled walnuts, 2 tbsp. tablespoons chopped cilantro or parsley, 1 head of garlic, 2 tbsp. spoons of vegetable oil, 2 tbsp. spoons of vinegar or diluted citric acid, salt.

Preparation

Bake the eggplants in the oven until soft, place them between two planks under pressure so that the bitter juice flows out. Grind the nuts and garlic with salt in a mortar into a homogeneous mass, adding oil and adding finely chopped herbs.
Place the squeezed eggplants in a bowl and grind, gradually adding the nut mass.
Pour in vinegar or citric acid and mix well again.

*Baked eggplant caviar

Ingredients:
750 g eggplants, 750 g tomatoes, 300 g sweet green peppers, 400 g onions, 1/2 head of garlic, 1/2 bunch of parsley, 200 g vegetable oil, 2-3 bay leaves, peppercorns, salt.

Preparation

Bake the eggplants in the oven whole, place them between two planks under pressure so that the bitter juice flows out.
Finely chop the onion, put it in a saucepan, pour in 100 g of oil and minced tomatoes, add peppercorns, bay leaves and simmer. When the juice in the pan has evaporated by half, add half the green pepper minced and simmer, stirring, until almost all the juice has evaporated and the colored oil covers the entire mass.
Pass the dried eggplants 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 porridge.
Combine both masses, add finely chopped remaining green pepper, parsley and place in the oven.
Add garlic, crushed with salt, bay leaf to the finished and still hot caviar, 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 of tomato puree, 2 tbsp. tablespoons vegetable oil, 100 g green onions, 2 tbsp. spoons of vinegar, 1 tbsp. spoon of sugar, pepper, salt.

Preparation

Peel the zucchini and remove seeds, cut into slices 2-2.5 cm thick, bake in the oven and finely chop or mince.
Finely chop the onion, sauté until half cooked, add the tomatoes cut into small cubes and continue sautéing until the onions and tomatoes are soft.
Add zucchini to the resulting mass and simmer the mixture until thickened, then add vinegar, salt, sugar, ground pepper, stir and cool.
When serving, sprinkle with finely chopped green onions.
It is not necessary to season the caviar with vinegar and sugar.

*Salad “Health”

Ingredients:
200 g pumpkin, 3 carrots, 8 walnuts, 3 tbsp. spoons of raisins, salt, sugar, lemon juice.

Preparation

Cut the pumpkin and carrots into thin strips or grate them on a coarse grater.
Add chopped nuts, washed and dried raisins, salt, sugar, lemon juice and mix.

*Spicy pumpkin salad

Ingredients:
pumpkin (dietary varieties), apples, carrots, celery root, nut kernels, lemon juice, salt.

Preparation

Chop and mix the vegetables, 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 coarsely grated beets and carrots, 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. spoons of vegetable oil, 1/2 teaspoon of grated lemon zest;
2) 200 g sauerkraut, 100 g carrots, 100 g beets, 2 pickled cucumbers, 2 onions, 3 tbsp. spoons of vegetable oil, 2 teaspoons of grated horseradish;
3) 200 g sauerkraut, 100 g radishes, 100 g beets, 50 g green onions, 3 tbsp. spoons 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. spoons 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 tbsp. apple cider vinegar, 2 tbsp. honey, 3 tbsp. vegetable oil);
6) 150 g sauerkraut, 2-3 pcs. potatoes, 1 beet, 2 carrots, 1 pickled cucumber, 50 g green peas, 1 apple, 5 tbsp. tablespoons vegetable oil, sugar, parsley, salt.

Preparation

Boil potatoes, beets and carrots, cut into cubes. Season the beets separately with vegetable oil so that they do not stain other vegetables.
Then combine all the vegetables, pour over the dressing, and add salt to taste.
Place the finished vinaigrette in salad bowls or on plates, garnish with herbs and slices of boiled vegetables.

Vinaigrette “Pokrovsky”

Ingredients:
1 beet, 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 pickled mushrooms, 1 egg, salt, herbs.

Preparation

Cut the apple (without seeds and peel), prunes, boiled beets and potatoes into small strips, mix with chopped sauerkraut, crushed garlic, salt, season with mayonnaise and mix.
Place in a heap in a salad bowl and garnish with prunes, mushrooms, boiled eggs and herbs.

*Spinach and radish salad

Ingredients:
200 g spinach, 200 g radish, 2 tbsp. spoons of vegetable oil, 1 teaspoon of honey, lemon or other sour juice to taste.

Preparation

Wash the spinach, drain the water and cut into narrow strips (up to 5-6 mm). Grate the radish on a medium grater.
Season the vegetables separately with honey, lemon juice, vegetable oil and place in layers - first spinach, then radish, etc.
The last layer should be a layer of radish, and on it should be small piles of green spinach.

*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.

Preparation

Chop the green salad, add chopped tomatoes, orange, grapes, cucumber and sweet pepper.
Prepare a sauce from honey, vegetable oil, and diluted citric acid.
Combine all salad ingredients, pour over the sauce and mix.

Corn salad with cheese

Ingredients:
1 can of canned corn, 150-200 g of cheese, 3-4 eggs, mayonnaise.

Preparation

Grate the cheese on a coarse grater, cut the hard-boiled eggs into cubes, add corn, mayonnaise to taste and mix.
Cheese can be replaced with crab sticks.

Salad "Original"

Ingredients:
1 can of canned corn, 1 sweet red pepper, 3-4 kiwis, mayonnaise.

Preparation

Cut red pepper (without core and seeds) and kiwi into cubes, add canned corn, mayonnaise to taste and mix.

Salad “Prelest”

Ingredients:
canned corn, apples, carrots, fresh or pickled cucumber, mayonnaise, herbs.

Preparation

Remove the core and seeds from the apples, boil and peel the carrots. Cut them into cubes, cucumber into strips.
Combine vegetables and apples, add canned corn and mix.
Season the salad with mayonnaise and garnish with herbs.

Merchant-style peas

Wash dried peas, soak in cold water for 4-6 hours and cook in the same water. When the peas are soft, drain the water, dry and rub through a sieve.
Add ground walnuts, pepper and salt to the resulting puree.
Separately, in a plate, grind the butter well and add the prepared mass to it little by little. Cool the mixture well and then beat, adding grated cheese little by little.
When it turns white and increases in volume, the pea pate is ready.

*Russian potato salad

Ingredients:
3 potatoes, 2 carrots, 200 g canned green peas, 100 g pickled mushrooms, 2 pickled cucumbers, 1 apple, 1 parsley root, 1 apple celery root, salt, vegetable oil.

Preparation

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. spoon of vegetable oil, sugar, salt.

Preparation

Cut the boiled potatoes into small cubes, season with salt, sugar, lemon juice and mix.
Remove the core and seeds from the apples, cut into small cubes and sprinkle with lemon juice to prevent them from browning.
Chop the nuts. Grate raw carrots on a coarse grater, season with salt, sugar, lemon juice and vegetable oil.
Place the prepared products in layers in a salad bowl or on a dish: potatoes, apples with nuts, carrots.
Garnish the salad with halves of walnut kernels.

Potato salad with mushrooms and ham

Ingredients:
250 g potatoes, 100 g each of pickled mushrooms and ham, 1 small pickled cucumber, pepper, salt, mayonnaise.

Preparation

Boil the potatoes, cool and cut into small cubes. Also cut the ham, mushrooms and cucumber.
Mix everything, pepper, salt and season with mayonnaise.

Potato salad with egg, 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.

Preparation

Boil the potatoes, cut into thin slices, and cut them in half. Chop hard-boiled eggs in the same way.
Place potatoes and eggs in a salad bowl in layers, sprinkling each layer with salt and pepper.
Place pre-steamed and dried raisins and any chopped and toasted nuts on top.
Pour the sauce over the 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 pickled cucumbers, 150 g of mayonnaise or sour cream (or a mixture of mayonnaise and sour cream, 75 g each), greens.

Preparation

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 ingredients, 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 onions with mustard sauce)

Ingredients:
3 potatoes, 60 g of onions or green onions, 100 g of herring fillet, broth, herbs.
For coy: 75 g ready-made mustard, 75 g egg yolks, 75 g white wine, 75 g vinegar, 75 g sugar, 75 g broth, 75 g melted butter, salt.

Preparation

Peel the boiled potatoes in their skins, finely chop them and mix with finely chopped herring fillets.
Add finely chopped onions or green onions, a little broth, form into a loaf and pour mustard sauce.
For the sauce, place all ingredients in a saucepan, put on fire and cook until the mixture thickens, stirring but not bringing to a boil.
You can add poached pickled 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.

Preparation

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 of 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.

Preparation

Toast slices of rye bread in a toaster or on a baking sheet in the oven, cut into cubes.
Finely chop the pre-peeled onion. Chop the parsley.
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.
Place bread, onions and tomatoes in a deep bowl, pour over the dressing and mix, shaking gently.
Place the finished salad on a serving dish lined with lettuce leaves, sprinkle with parsley and serve.

*Mushroom caviar

Ingredients:
500 g champignons, 1 onion, 1 small carrot, 1 bell pepper, 1 tomato, 50 g vegetable oil for frying, salt, ground black pepper.

Preparation

Wash the mushrooms, peel them, cut them into small cubes, place them in a frying pan with heated vegetable oil and fry for 5-8 minutes over high heat.
Cut the washed and peeled onion into cubes, add to the mushrooms, stir, fry for another 3-4 minutes.
Wash and peel the bell pepper and cut it in the same way as the previous components.
Chop the tomato, add carrots and bell peppers to the frying onions and mushrooms, add salt and pepper, stir, cover and simmer until tender over low heat for 15-20 minutes.
Serve the finished caviar cold.

Ingredients:
2 pcs. potatoes, 150 g of salted mushrooms, 1 carrot, 1 fresh cucumber, 100 g of canned green peas, 1 onion, 1 clove of garlic, 1/2 cup sour cream, 2 tbsp. spoons of mayonnaise, greens.

Preparation

Boiled potatoes and carrots, cut fresh cucumber into cubes. Cut salted or pickled mushrooms and onions into strips.
Grate the garlic on a fine grater or press through a garlic press.
Mix everything with peas, season with sour cream and 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.

Preparation

Boil the mushrooms, pass through a meat grinder, add finely chopped boiled egg and onion.
Grate the cheese on a fine grater, mix with mushrooms, add salt and season with mayonnaise.

Preparation

Rinse the 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 simmer in oil, adding a little water, for 10-15 minutes. Separately, saute the onion, cut into thin half rings, in oil. Combine onions and carrots, add tomato paste, salt and pepper and simmer for 5-7 minutes.
Combine the resulting mass with mushrooms, mix and put in a cold place for 10-12 hours.

*Jellied with mushrooms

Ingredients:
500-600 g of fresh mushrooms, 10 g of gelatin, 2-3 cloves of garlic, water, herbs, pepper, salt.
For garnish: pickled vegetables, horseradish sauce.

Preparation

Soak gelatin in cold water for 2 hours. Boil the mushrooms and strain. Dissolve the swollen gelatin in the mushroom broth, add salt and pepper.
Pour a little jelly into the bottom of the mold, decorate with herbs, place mushrooms on top and pour in the remaining jelly. When it hardens, transfer to a plate. Grease with mayonnaise, place finely chopped ham, then a coarsely grated apple and a boiled egg. Place onions, apples, egg whites and cheese in layers on a dish.
Grease 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 half glass of sour cream, 2 teaspoons of sugar, salt.

Preparation

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 frying pan (reserve 2 tablespoons for decoration). Cut the tomatoes into cubes.
Combine all the products, pour over the sauce (add sugar, salt and onion to the sour cream) and mix.
Place in a salad bowl, garnish with tomato slices and nuts.

Lingonberry salad

Ingredients:
1 cup lingonberries, 1 cup chopped walnuts, 2 boiled carrots, 5 boiled eggs, 1 cup 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.

Preparation

Remove the core and part of the pulp from the apples, place in boiling water for 2-3 minutes, cut in half and sprinkle with sour juice. Grate the carrots on a fine grater and mix with butter, honey and pepper.
Fill the apples with the prepared filling and decorate with herbs.

Tips for the home cook

• To cut food, use clean, unpainted wooden boards. Painted, varnished boards are not suitable. Their surface can be easily damaged with a knife, and particles of paint or varnish can get into the 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 rinse sauerkraut with hot or warm water, as this will lose many valuable nutrients.
• It is customary to grind fresh cabbage for salads with salt, but in this case vitamin C, sugar and minerals are lost with the juice. It is more efficient to heat the shredded cabbage with the addition of salt and vinegar with continuous stirring.
• When fresh white cabbage (for salad) is 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 your hands. To avoid this, before work you need to wet 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 leaks 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 of canned vegetables, dip it, lid down, in warm or hot water for a few minutes, after which the jar can be easily opened.
• There are raw carrots, and it is also better to cook them with fat - vegetable or butter, sour cream or cream. Carotene carotene dissolves in fats and is absorbed much better.
• The bitterness of cucumbers will disappear if you peel them and soak them in sugared milk.
• Adding nuts to salads, especially those made from fresh vegetables and fruits, improves their taste and nutritional quality.
• Vegetable cooking utensils should be selected correctly in volume so that there is less space for air.
• They say that horseradish is easy to grate if you leave it in cold water overnight. But at the same time it gets wet and loses its taste. It is advisable to peel the horseradish with a knife before grating it, rather than wash it.
• It is not recommended to pour sauce over vegetables used to decorate a dish or culinary product.
• To prevent carrots from darkening, the skin must be removed very thinly, using a sharp knife.
• If you want to peel the tomatoes, first immerse 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 foods included in the salad are good for decorating salads: tomatoes, cucumbers, radishes, carrots, sweet red peppers, fruits; Hard-boiled eggs are also used. In addition, the design should emphasize the specifics of the salad: a meat salad can be decorated with a piece of meat, and a fish salad can be decorated with a piece of fish.
• If you put a crust of bread in a pan when cooking beets, it will absorb the unpleasant odor.
• To cook beets faster for salads and vinaigrettes, wash and peel them, cut them into cubes, place them in a saucepan and add enough water to just cover the beets. Cook covered, stirring occasionally and adding water little by little. By the time the beets are ready, the water should have evaporated almost completely. Then add 1 teaspoon of vinegar to the pan to restore the beets to their original color and stir.
• Green peas will retain their color when cooked if you add a little sugar to them.
• For salads and vinaigrettes, it is better to boil potatoes, beets and carrots in their skins. Even better, do not cook the vegetables, but bake them in the oven.
• To prepare salads, the products used must be well cooled. Salad made from warm ingredients quickly turns sour.
• 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 you put it in fresh or sour milk for a while.
• 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 while they are warm.
• Sometimes in homemade mayonnaise the emulsion breaks and the oil partially separates. Thoroughly grind the raw egg yolk in a separate bowl, and then, stirring, add the oiled mayonnaise to it (little by little, 25-30 g at a time). Add each new portion only after the previous one has completely combined with the egg yolk (for 1 kg of mayonnaise - 1-2 egg yolks).
• Withered greens of dill, parsley, and celery will become fresh again if you put them 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 onions fried in vegetable oil.
• Vegetable dishes should be prepared immediately before meals and for one meal: when heated, they lose not only their taste, but also their nutritional value.
• If you oversalt 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 vegetables themselves. Try to use it by adding it to salads, soups, and toppings.
• The smaller and thinner the celery and parsley roots are chopped, the more aromatic substances they release when stewing.
• You should not put a lot of spices in vegetable dishes and vegetable soups: they drown out the aroma of fresh vegetables.
• You should not let spinach together with sorrel: the spinach will become rough and its color will change.
• When cooking vegetables, the container must be tightly closed with a lid for the entire cooking time.
• A pinch of sugar added to vegetables during cooking improves their taste.
• Vegetables and herbs will retain their color if you add a pinch of soda 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 will taste better if you add crushed garlic to it. Add garlic to liver pate, salads of fresh tomatoes and cucumbers, etc.
• The onions will brown better if you add a little granulated sugar to the butter.
• Bean and pea pods remain green when cooked in highly boiling salted water.
• Sauerkraut should be stored at a temperature around zero and so that it is covered with brine. Vitamin C in cabbage without brine is quickly destroyed, so it should be removed immediately before eating. When removing the cabbage from the container, even out the remainder and do not forget to place a weight on top.
• Sauerkraut does not lose its beneficial properties even in the cold, but it should be eaten immediately after thawing. Repeated freezing leads to a complete loss of vitamin C.
• To prevent stuffed sweet peppers from becoming bitter, you need to soak them in salted boiling water for 2-3 minutes beforehand.
• It is better to cook quick-cooking potatoes for salads and vinaigrettes in fractions: bring to a boil, simmer for 3-5 minutes at low simmer, cover with a 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 place a slice of lemon on it.
• If you decide to bake potatoes in the oven, grease them first with vegetable oil, then they will become softer and will not wrinkle.
• Immediately after opening, transfer all canned fish into porcelain or glass containers. Even in the refrigerator, they cannot be stored in an open tin.
• Before baking potatoes, they must be thoroughly washed, and to prevent the tubers from bursting, prick them with a fork.
• The green part of the carrots needs to be cut off - it is bitter.
• Vegetables for puree need to 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.
• It is better to grate raw parsley roots for salad.
• You need to add a little lemon juice to mushroom caviar - and its taste will become much better.
• Salads should be seasoned with sour cream, mayonnaise, sauces, etc. immediately before meals. If they sit for 2-3 hours, their taste will deteriorate and their nutritional value will decrease.
• You should not store washed green onions, as moisture quickly spoils them.

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P cooking e appetizers of vegetables and mushrooms

Introduction

1. Temperature and sanitary conditions

1.1 Design options for snacks

1.2 Technology for preparing snacks from vegetables and mushrooms

1.3 Quality requirements. Shelf life

Bibliography

Introduction

Cold dishes and snacks are widely used in nutrition; they are usually served at the beginning of the meal. They can also be the main dish on the breakfast and dinner menu. Cold dishes differ from appetizers in that they are usually served with more filling side dishes (cold fried roast beef, galantine chicken, gefilte fish, etc.). Cold appetizers have a smaller yield; they are served either without a side dish (caviar, salmon, sprats, sausage) or with a small amount of side dish (sprat with egg, herring with onions). Snacks are available cold and hot. The main purpose of cold dishes and snacks is to stimulate appetite.

Beautiful presentation of cold dishes and snacks, pleasant aroma and taste stimulate the appetite and promote better digestion. Snacks can also be served hot (hot appetizers). Hot appetizers are similar in preparation technology to hot main courses (meat, poultry, fish, offal, etc.), but differ from them in a sharper taste and in that they are served without a side dish in portioned frying pans, brackets, small saucepans (capacity 50 - 100 gr.) - cocotte makers. Hot snacks are included in the menu after cold ones. To prepare cold dishes, a variety of products are used: vegetables, fruits, herbs, green salads, mushrooms, meat and fish products, including gastronomic and canned ones, eggs. Dishes are prepared with cold sauces and dressings, vegetable oil and sour cream. Therefore, the nutritional value of snacks is different: some of them are low in calories (green salads, cucumber snacks, etc.) and serve as a source of flavoring substances, vitamins and mineral compounds, others are rich in proteins, fats and their energy value is high (boiled pig with a side dish, roast beef , liver pate, etc.). They not only stimulate the appetite, but also contain essential nutrients: proteins, fats, vitamins, carbohydrates, minerals. The calorie content of cold dishes depends on the products used for their preparation.

Sauces and dressings used for cold dishes not only improve and diversify the taste, but also significantly affect their nutritional value. Sour cream and mayonnaise sauce contain a significant amount of fat and therefore increase the calorie content of cold dishes and snacks.

The presence of certain nutrients in foods does not mean that a dish made from them will have the corresponding value. Nutrients can be lost if the established food processing technology is not followed.

For maximum vitamin retention WITH Vegetables, fruits and other products have special processing conditions that must be strictly adhered to. In particular, vegetables should be washed not in cut form, but in whole form; Vegetables for cooking should be placed in boiling, salted water and cooked in a cauldron, closed with a lid, at low simmer, strictly observing the established time limits. To preserve vitamin WITH In greenery, it is important to prevent long periods of storage and especially wilting.

When making cold dishes from vegetables and herbs, the last, final stage is manual or mechanical processing of products - cutting, mixing, and not heat treatment, as is the case in the production of other types of dishes. As a result, ready-made cold dishes are more contaminated with microorganisms and are less stable during storage than dishes the last stage of preparation of which is heat treatment. Such dishes can cause gastrointestinal diseases.

In this case, secondary microbial contamination is possible. Therefore, when preparing cold appetizers, you should especially strictly observe sanitary rules and adhere to the terms and conditions of storage and sale of semi-finished finished products.

For the preparation of cold appetizers, special rooms (cold workshops), special equipment and cutting boards are allocated, which are prohibited from being used for processing other products.

The possibility of food poisoning when eating cold dishes is further aggravated by the fact that even with very high contamination with microorganisms, they do not inspire any suspicion among consumers, since their organoleptic characteristics - appearance, smell, taste - do not always change. This places a great responsibility on cooks for strict adherence to sanitary rules when preparing various cold dishes.

Particular care must be taken to ensure that fresh and boiled vegetables are processed on separate boards when preparing them in the form of semi-finished products that are supposed to be stored for some time.

To comply with sanitary requirements, each employee, before starting to cook the product, is required to check the cleanliness of his workplace, the condition of the equipment and inventory that he will use.

The cleanliness of the workplace must be maintained at all times during product processing. It is necessary to monitor the equipment and tools used in culinary processing; Food waste must be removed promptly.

When cooking, the duration of the initial processing of the product should be reduced.

If possible, you should avoid cutting the product by hand, which increases contamination, and you should also use disposable gloves.

There are special machines for slicing raw vegetable products. In their absence, in some cases it is advisable to use various devices for slicing boiled vegetables.

1. Temperature and sanitary conditions

The temperature of the products used in the preparation of cold dishes is very important. All products must be pre-cooled to a temperature of 8-10°C. Mixing chilled foods with warm foods should not be allowed. At a temperature of 8-10°C, the development of microorganisms occurs much slower (sometimes several tens of times) than at a temperature of 15-20°C.

Compliance with the established temperature conditions and shelf life of ready-made dishes and semi-finished products is also an important measure to improve their sanitary condition.

For cold dishes and snacks, the following sales dates are established at a temperature not exceeding 6 -8ºC:

In the absence of cold, the jelly cannot be sold.

In the warm season, from May to September, the production and sale of jelly and pate is prohibited.

Boiled vegetables, chopped, can be stored for 12 hours. Vegetables and herbs consumed fresh must be sorted and washed. Salted, pickled cucumbers and tomatoes can be chopped. Meat and fish can be pre-cooked or fried.

At a temperature of 8°C, products can be stored whole and sliced ​​for up to 24-36 hours.

It is better to store all prepared products separately by type. If necessary (due to lack of utensils or storage space), it is permissible to mix boiled carrots with potatoes and meat. Pickled and pickled vegetables should be stored separately under all circumstances. Dressing salads with sauce should be done immediately before they are released. mechanical processing product cutting

1.1 Design options for snacks

Wide range of cold dishes, variety of products used Snack design options to decorate them, requires the cook to have deep and versatile knowledge and practical skills.

Draw up cold dishes with brightly colored and beautifully cut products included in the recipe. To decorate banquet dishes, exotic products, decorative greenery, jelly figures, black olives, olives, crabs, shrimp, and other products are used.

When decorating banquet tables, various figures and compositions are used, cut out of vegetables and fruits in the form of flowers, leaves, animals, etc. For this, a cutting technique is used (artistic carving), using special knives, notches, stencils, molds, etc. cutting requires special attention, concentration, and patience. When stored on the table for a long time, decorations are sprayed with lemon juice and liquid gelatin every hour. Small parts of the composition located on a plate or tray are secured with gelatin.

To serve cold dishes and snacks, snack plates, dishes, salad bowls, herring bowls, caviar bowls, rosettes, gravy boats, vases, and bowls are used. The dishes must correspond to the type of product, the design must be combined with the design of the dish.

When preparing, preparing and storing cold dishes and snacks, it is necessary to strictly observe sanitary rules, because after processing they are not subject to heat treatment and can lead to contamination with microorganisms.

Cold dishes and snacks are served at a temperature of 10…12ºC.

All cold dishes and snacks are divided into groups: sandwiches; salads and vinaigrettes; dishes and snacks made from vegetables and mushrooms; fish and seafood dishes; dishes from meat, poultry and meat products; egg dishes.

Cold appetizers differ from cold dishes in that they have a smaller yield and are served without a side dish (caviar, salmon, sprats, sausage) or with a large amount of side dish (sprat with egg, herring with onions). Snacks are available cold and hot.

1.2 Technology for preparing snacks from vegetables and mushrooms

Mechanical processing of products before cooking

Vegetables and herbs are subjected to mechanical cooking. They are rinsed with cold boiled water if they are subsequently used without cooking.

To prepare snacks from vegetables and mushrooms, fresh, boiled, salted, pickled vegetables, mushrooms and herbs are used. Before making appetizers, products are prepared in the same way as for main courses.

Potatoes and carrots are boiled peeled, beets - with their skins on, corn - on the cob without removing the leaves, bean pods - chopped, pea spatulas - whole, dried vegetables are pre-soaked.

When cooking, vegetables are placed in boiling water or filled with water (depending on the type of vegetables), salt is added (10 g of salt per 1 liter of water) and cooked with the lid closed. Water should cover the vegetables by 1 - 2 cm, since when cooking in large amounts of water, large losses of soluble nutrients occur. Beets, carrots and green peas are cooked without salt so that the taste does not deteriorate and the cooking process does not slow down. Green pods of beans, peas, spinach leaves, asparagus and artichokes are boiled in a large amount of rapidly boiling water (3-4 liters per 1 kg of vegetables) and with the lid open to preserve color. Quick-frozen vegetables are placed in boiling water without defrosting. Canned vegetables are heated together with the broth, and then the broth is drained and used to prepare soups and sauces.

It is better to steam potatoes and carrots: this preserves the nutritional value and taste of the product. For steaming, special steam cabinets or ordinary boilers with a metal grate or wire basket are used.

The greens are processed, rinsed with cold boiled water and dried. Canned vegetables are removed from containers and transferred together with juice or brine into a non-oxidizing container.

Store each type of prepared vegetables in separate containers in the refrigerator at a temperature of 4-8°C. The shelf life of peeled vegetables does not exceed 12 hours.

Catering establishments supply mushrooms fresh, salted, dried, and pickled.

Fresh mushrooms. Mushrooms are processed immediately, as they quickly deteriorate. Primary processing of mushrooms consists of the following operations: cleaning, washing, sorting and slicing.

When processing fresh mushrooms, it is necessary to carefully select them, since some of them are similar to inedible and poisonous mushrooms.

Porcini mushrooms, boletus, boletus, chanterelles, russula are processed in the same way: cleaned of leaves, pine needles and blades of grass, cut off the lower part of the stem and damaged areas, scrape off the contaminated skin and wash thoroughly 3-4 times. When processing russula, the skin is removed from the cap. To do this, they are first scalded with boiling water. The legs of butterflies are cleaned and the caps are cut off, damaged and wormy areas are cut out, the mucous skin is removed from the cap and washed.

Mushrooms are sorted by size into small, medium and large. Small mushrooms and medium mushroom caps are used whole, large ones are chopped or chopped. Porcini mushrooms are doused with boiling water 2-3 times, the rest are boiled for 4...5 minutes so that they are soft and do not crumble when cutting.

Champignon And oyster mushrooms come to enterprises from greenhouses. They should not be dry; the plates on the underside of the champignon cap should be pale pink; those of oyster mushrooms should be white or slightly yellowish.

When processing champignons, remove the film covering the plates, peel the root, remove the skin from the cap and wash in water with the addition of citric acid or vinegar so that they do not darken.

Morels And pods sort through, cut off the roots, put in cold water for 30...40 minutes, so that the sand and debris are soaked, washed several times. Then the mushrooms are boiled for 10...15 minutes in a large amount of water to destroy and remove the toxic substance - gelvelic acid, which turns into a decoction when cooked. After boiling, the mushrooms are washed with hot water, and the broth must be poured out.

Dried mushrooms. The best dried mushrooms are porcini mushrooms, as they produce a light, aromatic and tasty broth when cooked. Boletus, boletus, and boletus darken when dried, so they are of little use for broths.

Dried mushrooms are crushed, washed several times, soaked in cold water for 3...4 hours, then the infusion is drained, filtered and used for cooking mushrooms. After soaking, the mushrooms are washed.

Salted and pickled mushrooms. They are separated from the brine, sorted by size and quality, spices are removed, and large specimens are cut. Very salty or spicy pickled mushrooms are washed with cold boiled water and sometimes soaked. In order to preserve the good qualities of salted and pickled mushrooms, you need to ensure that the mushrooms are completely covered with brine or marinade before processing.

1.3 Quality requirements. Shelf life

All cold appetizers must be neatly and beautifully decorated, and have a temperature of 10 - 12ºC. The taste and color must correspond to this type of product. No signs of spoilage are allowed: discoloration, signs of souring, foreign odors and tastes. The output must exactly correspond to the established norm.

In dishes seasoned with mayonnaise, there should be no signs of separation (yellowing).

Snacks, as well as semi-finished products for them, are stored in refrigerators at a temperature of 0-6°C in porcelain or enamel containers (without cracks or chipped enamel), closed with a lid.

The quality of products and their safety are controlled by organoleptic, physicochemical and microbiological indicators.

Organoleptic assessment of the quality of culinary products - by appearance, color, smell and consistency; dishes - by appearance, color and smell.

Organoleptic characteristics of products must comply with the requirements of current standards or technical specifications.

Herring fillets (pulp), apples, peeled, with the seed nest removed, onions are chopped, soaked and squeezed white bread is added and passed through a meat grinder. Add oil and vinegar to the resulting mass and beat it out. When tempered, the finished mass is molded into the shape of a herring.

Bibliography

1. Cooking: a textbook for beginners. prof. education / N.A. Anfimova. - 6th ed., erased. - M.: Publishing Center. "Academy", 2011. - 400 p.

2. Cooking. Test materials: textbook. A manual for students. Institutions environment. prof. education /T.G. Semiryazhko, M.Yu. Degyurina. - 5th ed., erased. - M.: Publishing center "Academy", 2014 - 208 p.

3. Cooking. MP "Aurika", Kirilinskaya L.V. 1993 - 560 p.

4. Cooking: book. 1 - Stacking t. Sold. - K.: SME "Alter-press", 1994. - 383 p., - ("Simeine - vgnishche"). - Ros-Movoyu.

5. Cooking: A Textbook for Wednesdays. prof. - tech. uch-sch/N.A. Anfimova, T.I. Zakharova, L.L. Tatar - 4th ed., revised. - M.: Economics, 1991. - 368 p.

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