Some simple and inexpensive food options are sometimes completely ignored by housewives. I want to offer you a cool option on how to cook boiled cabbage. If you think it’s tasteless, then you’re wrong! . Further
As they say, everything ingenious is simple! Here, too, we will not reinvent the wheel and prepare a simple, but at the same time incredibly tasty dish of young boiled potatoes with garlic. . Further
Boiled potatoes with herbs are a very simple, tasty dish. But we don’t always serve potatoes correctly! Potatoes with a piece of butter and herbs are an incredibly tasty dish. . Further
New potatoes are very tasty and tender. I usually don't prepare complex dishes from it. I suggest you see how to cook boiled potatoes. Perhaps this is the simplest and most delicious way of cooking. . Further
I'll tell you how to cook boiled beets. Wisdom, of course, is not great, but you need to know some tricks to make the process go faster. Boiled beets are a versatile ingredient. . Further
A wonderful beet salad with garlic and mayonnaise should definitely be included in your diet during the cold season. Budget-friendly, filling and easy to prepare, it goes well with hot dishes. . Further
Beetroot cutlets are very healthy, tasty and satisfying. This dish will please everyone: from lovers of delicious food to people who want to lose a couple of extra pounds. . Further
If you want to cook a hearty and tasty dish in a hurry, then try boiling the potatoes and serving them with stew. The dish is simple, but really very tasty and aromatic. . Further
How to cook corn on the cob? This step-by-step recipe will reveal some of the secrets of how to choose and cook corn on the cob. . Further
Fresh adjika is a very tasty and healthy product, but if you want to preserve it for the winter, you cannot do without cooking. See the recipe. . Further
Spicy, juicy, tasty adjika will always be an excellent addition to meat dishes, hot borscht and pasta. Do you like it spicy? Write down the recipe! I make this snack quite often! . Further
Do you want to prepare corn, but don’t have time for canning? An excellent option is boiled corn for the winter at home. The cobs retain their flavor and there is fresh corn on the table all year round. . Further
This salad belongs to the category of very simple and affordable dishes. There is nothing simpler than a recipe for making potato and onion salad. I prepare this variation of the salad without mayonnaise or sour cream. . Further
They say that boiled cauliflower is one of the most dietary and healthy dishes for the human body. Cabbage is very easy to prepare, it has a pleasant taste and is very easy to digest. . Further
Boiled vegetables have long ceased to be the main elements of the diet of only those people who adhere to a strict therapeutic diet. Chefs all over the world have paid attention to them, and now even in chic, fashionable restaurants you can often see boiled root vegetables and other vegetables on a plate.
Contrary to popular belief, vegetables do not lose their beneficial properties when cooked - of course, if you cook them correctly. For example, the largest amount of beta-carotene necessary for the body is found in boiled carrots, and not at all in raw ones. Boiled carrots also increase the amount of antioxidants that prevent the occurrence of cancer and Alzheimer's disease. So don’t think that the maximum benefit comes only from raw vegetables. You just need to learn a couple of simple cooking rules.
So, you should not pour a lot of water into the pan with vegetables - it should only cover the vegetables. Cook them over low heat until the water simmers. Add salt at the very end. And remember that vegetables do not need to be boiled into mush. They should crunch a little - this guarantees the preservation of all their beneficial properties.
Boiled vegetables are not just root vegetables. If you blanch spinach for five minutes, for example, you will make it even more useful. It has been proven that the digestibility of carotenoids contained in spinach increases by 30% if it is boiled. But carotenoids are the main suppliers of vitamin A. Corotenoids are important for oxygen cells, influence the maintenance of the body’s water balance, participate in the formation of bone tissue and prevent the occurrence of various unpleasant diseases, such as fungal infections.
Boiled beets are also very beneficial for the body. When beets are cooked, the amount of antioxidants increases significantly. It also effectively fights intestinal diseases (and it is known that a healthy intestine is the guarantee that there will be no place for colds in your life) and anemia. In short, boiled beets should become a regular part of your daily diet.
With such high benefits, boiled vegetables can be considered an ideal winter side dish. For example, a traditional dish of Georgian cuisine, pkhali, can also be served as a side dish for stewed veal. Preparing pkhali is not difficult - the main thing is not to forget about aromatic herbs and spices - and there is a lot of pleasure from it.
Don’t be afraid to cook frozen vegetable mixtures as a side dish. When frozen carefully and competently, vegetables do not lose their beneficial properties, and you only need to cook them by pouring boiling water over them for three minutes. However, nowadays fresh vegetables do not disappear from stores even in winter, and frozen vegetable mixtures can only be used when there is very little time for cooking.
A delicious side dish can be made from boiled Brussels sprouts, broccoli and green beans. Wash the vegetables. Divide the broccoli into florets, cut off the dry ends from the beans, and cut the heads of Brussels sprouts in half. Pour boiling water over the vegetables and boil for ten minutes. After cooking, to make the taste of the side dish richer, you can bake the vegetables in the oven for another five minutes, stirring with bread crumbs and sprinkling Parmesan cheese on top. This side dish is perfect for grilled diet chicken breast.
Boiled vegetables go well with various sauces - especially those prepared with cream and cheese. You can make a delicious sauce for boiled broccoli by melting any blue cheese in a small amount of cream. It will give the cabbage a piquant touch, and you won’t have to add salt to the dish.
Boiled vegetables are ideal with fish, meat and poultry. By regularly serving them in winter as a side dish, you will not only replenish your body’s need for fiber, but will also maintain a balance of essential vitamins and microelements. This means that you can meet the “cold” spring fully armed.
You can cook vegetables in water or steam. You need to pour a little water for cooking (so that it just covers the vegetables). The size of the dish should correspond to the amount of vegetables.
For steaming, a pan with an insert mesh is most suitable. If you don’t have such a pan, you can cook it in a regular pan with a lid, placing a colander in it. When steaming, you need to add a little water to the bottom of the pan, which produces steam when heated. Steaming vegetables compared to boiling in water has its advantages and disadvantages. The advantage is less leaching of minerals from vegetables. In addition, steamed vegetables have a taste and aroma closer to fresh than vegetables boiled in water. The disadvantages include, first of all, the longer cooking time and a more destructive effect on the vitamins contained in vegetables.
BOILED POTATOES
Peel the potatoes, rinse, add hot water and cook. As soon as the water boils, add salt and continue cooking for another 20 minutes until the potatoes are soft.
At the same time, you need to make sure that the potatoes are not overcooked. As soon as the potatoes are ready, drain the water, cover the pan with a lid and leave it like that on low heat for 5 - 7 minutes. Transfer the finished potatoes to a hot dish. Serve the oil separately.
This dish can be prepared a little differently. Cook the potatoes in the same way as above. After drying, put butter in a saucepan with potatoes, add parsley or dill, mix, shaking, and transfer to a plate.
YOUNG POTATOES IN SOUR CREAM
Boil peeled young potatoes in salted water, drain the water, add sour cream, butter and, shaking, mix. Sprinkle chopped dill or parsley on top of the potatoes.
For 1 kg of potatoes - 1/2 cup sour cream, 1 tbsp. a spoonful of butter.
POTATOES AND VEGETABLES CAN BE CUT DIFFERENTLY
small blocks
large straws
cubes
circles
fine straws
slices
STEAMED POTATOES
Pour 3-4 cups of water into a pan with an insert mesh, boil it, put in peeled and washed whole or cut into 2-4 pieces potatoes, lightly sprinkle with fine salt and, tightly closing the pan with a lid, put on high heat. As soon as the water boils, reduce the heat and continue cooking at a low simmer. Steam the potatoes for about 25 - 30 minutes. Steamed potatoes are especially good for making mashed potatoes and cutlets.
POTATOES IN MILK
Cut the peeled and washed potatoes into cubes, boil for 10 minutes in water, then drain the water, pour hot milk over the potatoes and cook for another 20 - 30 minutes. It is necessary to ensure that the potatoes do not burn; to do this, cook over low heat.
Put butter into the prepared potatoes, mix, shake, and sprinkle with finely chopped parsley or dill.
For 1 kg of potatoes - 2 glasses of milk and 2 tbsp. spoons of butter.
VEGETABLES AND MUSHROOMS
Vegetables contain nutrients necessary for the body: carbohydrates, proteins, mineral salts and vitamins. Vegetables do not contain as much protein as animal products and contain virtually no fat, but they are much richer in mineral salts and vitamins. In addition, vegetables, due to the presence of organic acids and essential oils in them, have a pleasant taste and allow you to diversify your food.
Some vegetables, such as lettuce, radishes, tomatoes, cucumbers, are eaten raw, but in most cases vegetables are boiled (in water or steamed), stewed, fried or baked. Vegetables can be used to prepare a wide variety of dishes that are distinguished by high taste and nutritional value.
Vegetables must first be thoroughly washed, as they are usually contaminated with soil, and then peeled. Peel potatoes, carrots, beets and other root vegetables with a sharp knife, cutting off only the peel if possible. To do this, when peeling vegetables, it is recommended to use a special grooved knife.
To prevent browning, peeled potatoes should be placed in cold water.
After peeling, the vegetables must be rinsed again in cold water and then cut (slices, cubes, strips, cubes, etc.).
Vegetables, especially boiled ones, are recommended to be served with some kind of sauce. Sauces give vegetables a pleasant taste.
MASHED POTATOES
Boil the peeled and washed potatoes, drain the water, keep the pan with the potatoes on low heat or in the oven for some time until the remaining water evaporates. After this, without allowing the potatoes to cool, rub them through a sieve or mash them with a wooden pestle, add butter, salt and, stirring, gradually pour in hot milk. Serve mashed potatoes as an independent dish or as a side dish for ham, tongue, cutlets, sausages and other meat dishes.
For 1 kg of potatoes - 1 glass of milk, 2 tbsp. spoons of butter.
POTATO DUMBLINGS WITH BUTTER
Boil the potatoes, immediately peel them and rub through a sieve or mince. Add flour, eggs, salt and ground pepper. Stir the whole mass well, form into balls, place in boiling salted water and cook for 15 minutes without boiling. Place in a colander and, when the water has drained, place them in a bowl, sprinkle with melted butter, sprinkle with ground toasted breadcrumbs and place in the oven for a few minutes.
For 5 pcs. potatoes - 2 tbsp. tablespoons butter, 2 eggs, 2 tbsp. spoons of flour and ground crackers, salt and pepper to taste.
VEGETABLES AND FRUITS - A VITAL FOOD PRODUCT
According to the figurative expression of the famous Soviet physiologist Leontovich, fruits and vegetables are the music and poetry of nutrition. Indeed, in terms of their beautiful appearance, delicate aroma, pleasant and very varied taste, they cannot be compared with anything.
At different stages of human history, the importance of vegetables and fruits was assessed differently. The ancient Romans, for example, used cabbage to cure almost all diseases for 600 years. They attributed to her the ability to protect against infection and heal wounds, facilitate childbirth and increase the amount of milk in nurses, and improve the digestion process.
Cucumbers (as a blood purifier), asparagus (as a remedy for obesity), artichokes (as an anti-fever), etc. were famous for their medicinal properties.
Of course, this view of fruits and vegetables is clearly exaggerated; it only reflects the state of medicine of that time. Nevertheless, the very fact of the widespread use of fruits and vegetables in ancient medicine is undoubtedly of great interest. Traditional medicine still uses them widely.
In the 50-70s of the century before last, the importance of vegetables and fruits in nutrition, on the contrary, was completely ignored. This is explained by the prevailing theory in science at that time, according to which the value of any food product was determined only by its calorie content. The human body was compared to a furnace, and the product itself was compared to fuel. Since vegetables and fruits, due to their high water content, have low calorie content, they were considered only as flavoring substances.
Only at the beginning of this century was the role of vitamins, organic acids, and minerals contained in fruits and vegetables assessed, and their true importance in nutrition was established.
Vegetables and fruits are the richest source of vitamins and especially vitamin C. Due to the fact that they simultaneously contain several vitamins, the physiological effect of each vitamin individually is enhanced.
Vegetables and fruits contain sugars, organic acids, aromatic and tannins, which are among the most powerful stimulants of the gastric glands. Therefore, the digestibility of any food - bread, meat, fish - increases significantly if it is taken together with vegetables or fruits.
Various minerals contained in fruits and vegetables - phosphorus, iron, calcium, magnesium, etc. - also have a beneficial effect on the human body.
Therefore, it is necessary to eat as many vegetables and fruits as possible, both as independent dishes and as side dishes. Cooking knows hundreds of delicious dishes and quite a significant part of them are given in our book.
It should be borne in mind that different types of vegetables and fruits vary greatly in their taste, nutritional and dietary benefits. Potatoes, for example, are very rich in starch, beets - in sugar, lemons - in organic acids.
Cabbage, peppers, and black currants contain more vitamin C than other fruits and vegetables, and carrots, pumpkin, and apricots contain provitamin A (carotene).
Therefore, the range of vegetables and fruits used in the diet should be varied.
True, many very valuable types of vegetables - spinach, green peas, sweet corn, all berries and many fruits (cherries, cherries, apricots) cannot withstand long-term fresh storage. But thanks to the powerful development of the canning industry, all these vegetables, fruits and berries are now available all year round. Modern methods of canning make it possible to preserve the natural properties of the product so well that canned fruits and vegetables are even produced for dietary and baby food.
VEGETABLES IN MILK SAUCE
You can cook various vegetables in milk sauce: potatoes, carrots, green peas, beans, asparagus, etc. A vegetable dish in milk sauce can be made from several types of vegetables. In this case, the vegetables are mixed.
Vegetables must first be peeled, washed, cut into cubes, slices or slices, boiled in salted water, and placed in a colander or sieve to drain; then put the vegetables into a saucepan, pour in the hot milk sauce and stir.
The milk sauce for pouring vegetables should resemble sour cream in thickness. To prepare it, you need to take a tablespoon of wheat flour and 25 g of butter per 1 kg of vegetables. Lightly fry the flour with butter, dilute with 1 1/4 cups of hot milk, add salt and cook for 10-15 minutes.
BOILED CAULIFLOWER
Remove leaves and stalks from cauliflower. Place the peeled head of cabbage in cold salted water for 30 minutes. After this, wash the cabbage with cold water, put it in a saucepan, add hot water, add salt, cover with a lid and cook. Depending on the size of the head, cauliflower is cooked for 20 - 30 minutes.
The readiness of cabbage can be determined as follows: if the end of the knife fits freely into the stalk, then the cabbage is ready. Remove the cooked cabbage with a slotted spoon, place on a sieve, let the water drain, then place the cabbage, stalk down, on a dish.
Place parsley sprigs around the head of cabbage. Serve the cauliflower separately in a gravy boat with melted butter or sauce (crust, egg-butter or egg with wine).
BRUSSELS CABBAGE IN MILK SAUCE
Cook the washed Brussels sprouts in salted boiling water over high heat in an open pan for 10 minutes. In a separate bowl, prepare the sauce: melt the butter, add finely chopped celery stalks without herbs and fry lightly (2-3 minutes). Then add flour, fry again and gradually pour in hot milk and 1/2 cup of broth. Boil the resulting sauce for several minutes, then add Brussels sprouts and salt.
If desired, the cabbage can be sprinkled with breadcrumbs on top, sprinkled with oil and browned in the oven.
For 500g Brussels sprouts - 25g celery, 1 tbsp. a spoonful of flour, 1/2 cup milk and 2 tbsp. spoons of butter.
WHITE CABBAGE WITH APPLES
Peel the cabbage from spoiled leaves, rinse, cut into 4 parts, remove the stalk, then chop finely. Place the prepared cabbage in a saucepan in a layer no higher than 10 cm, add a little oil and hot water, cover with a lid and bring to a boil. After this, add peeled chopped apples, caraway seeds, sour cream to the cabbage and continue cooking until done.
Salt the finished cabbage, season with flour, sugar (if necessary, season with vinegar). Before serving, sprinkle with chopped herbs.
For a head of cabbage (800g) - 3 apples, 2 tbsp. spoons of oil, 2 tbsp. spoons of cumin, 1 tbsp. a spoonful of wheat flour, 1 glass of sour cream, 1 teaspoon of sugar, salt, vinegar and herbs to taste.
POTATO GREATS
This is a new semi-finished product produced by food industry enterprises. It is small grains of potatoes intended for making mashed potatoes without cooking. In order to get a puree, just pour boiling water or a boiling mixture of water and milk over the grains. The grain is immediately restored and forms an excellent quality puree. It can be used as an independent dish, as well as for preparing soups, cutlets, and side dishes.
Potato grits are made from the best table potato varieties. The tubers are thoroughly washed, peeled, boiled until tender, then dried in a dryer and cooled. Then the potatoes are crushed, stirred and sifted through sieves. The semi-dry cereal obtained in this way is dried and sifted again, and then packed into boxes.
KOHLRABI IN MILK SAUCE
Only young kohlrabi is used for food, since the old one contains a lot of coarse fibers.
Peel the kohlrabi, cut into slices, put in a bowl, add oil, a little water, salt, cover and boil until tender. Season the finished kohlrabi with milk sauce. Before serving, sprinkle kohlrabi with chopped boiled eggs and parsley or dill.
For 5 pcs. kohlrabi - 2 tbsp. tablespoons butter, 1/4 cup milk sauce, 2 eggs, salt to taste.
KOHLRABI WITH CARROTS
Peel young kohlrabi and carrots, rinse, cut into cubes or cubes, or grate on a grater with large holes. Place everything in a saucepan, pour in a small amount of boiling milk and cook until done. When the kohlrabi and carrots are ready, add butter, sugar, and salt mixed with flour, mix gently until the butter and flour are completely combined and bring to a boil.
Before serving, sprinkle with parsley or dill.
For 4 pcs. kohlrabi - 4 pcs. carrots, 2 tbsp. spoons of oil, 1 tbsp. a spoonful of flour, sugar, salt and dill to taste.
CRISP
In recent years, thin slices of golden-yellow potatoes with a crispy taste have appeared in stores and buffets, which both children and adults immediately liked. This is a tender, tasty and very nutritious product.
It is prepared from the best table potato varieties.
Potato tubers are washed, peeled, cut into slices 1-2 mm thick, washed to remove starch grains and fried in a special oven. The potatoes in the oven move on a conveyor in such a way that they are immersed in oil heated to 160°C for 2-3 minutes. Sunflower, peanut, and corn oils are used. The potatoes are then cooled, sprinkled with fine salt and packaged in varnished cellophane bags.
Crispy potatoes contain 30-40% fat, 50-52% starch, 3-4% protein and 5% water. It is used directly as food, as well as as a side dish for cold and hot meat and fish dishes.
Crispy potatoes can only be stored for a few days, since fats go rancid quite quickly and, in addition, the potatoes stop crisping.
BOILED CARROTS
Cut the peeled carrots into slices, put them in a saucepan, add a small amount of water so that it only covers the carrots halfway, add salt, sugar, 1/2 tbsp. spoons of oil and cook covered for 20 - 30 minutes. Then season the carrots with oil, transfer to a dish, sprinkle with parsley, and top with croutons made from white bread.
In the same way, you can cook kohlrabi, rutabaga and turnips, and the turnips must first be scalded in boiling water and drained.
For 1 kg of vegetables - 1/2 tbsp. spoons of sugar and 2 tbsp. spoons of butter.
CARROTS IN MILK SAUCE
Cut the peeled carrots into slices, put them in a saucepan, add a little broth or water, add 1/2 tbsp. spoons of butter, salt and sugar, cover with a lid and simmer for 20-30 minutes. Pour the carrots prepared in this way with hot milk sauce and mix carefully. You can also cook turnips, green peas, beans and asparagus. In this case, the turnips need to be cut into slices, scalded with hot water and then boiled. Cut the bean pods into diamonds, and the asparagus into columns and cook.
For 500g carrots - 1/2 tbsp. spoons of flour, 2/3 cup of milk, 1 teaspoon of sugar and 1 tbsp. a spoonful of butter.
GREEN PEAS IN OIL
Hull the green peas from the pods and cook in salted boiling water. Cook over high heat for 10-15 minutes. Place the cooked peas on a sieve, let the water drain, and then transfer them to a saucepan, add butter (in pieces), sugar and, shaking, mix. After this, place the peas in a heap in a heated salad bowl or on a deep dish and serve.
If you take canned peas for cooking, you need to put them from the jar into a pan, heat them up, and then put them on a sieve and season with oil.
Freshly frozen peas should be placed in boiling water and cooked for 5-7 minutes, and then drained in a colander; Before serving, add oil.
Green peas can be cooked with eggs and croutons. In this case, the eggs are boiled in a bag, peeled and placed on top of the seasoned peas. Toasts should be made from white bread, cut into triangles. Soak these pieces of bread in milk, adding egg, sugar, and fry in butter.
For 500g of green peas - 1 teaspoon of granulated sugar, 2 tbsp. spoons of butter.
BOILED PUMPKIN
Peel the pumpkin from the skin and seeds, cut into pieces, add hot salted water and, covering the pan with a lid, cook for 15-20 minutes. Boiled pumpkin can be served with butter, sour cream or cracker sauce.
CUCUMBERS
Good cucumbers are harvested only at a strictly defined time - green in color, without signs of yellowness, with watery, underdeveloped seeds.
Cucumbers are ubiquitous in the Soviet Union. They are grown in open ground, in greenhouses and greenhouses. They are consumed fresh, salted, pickled.
Fresh cucumbers can only be stored in the refrigerator for a few days. But salted and pickled cucumbers can be had throughout the year. The best variety for pickling is Nezhinsky. These are almost cylindrical cucumbers, intense green in color, with a ribbed surface with round tubercles. The pulp is denser than other varieties. Good varieties also include Vyaznikovsky and Muromsky. The Klinsky variety is grown in greenhouses and greenhouses - cucumbers about 15 cm long, light green in color.
FRIED POTATO
This semi-finished product is very convenient for housewives, as it frees them from the need to peel, wash and cut potatoes. It consists of potatoes cut into small pieces, deep-fried until half cooked.
At home, this semi-finished product only needs to be deep-fried for about 5-6 minutes.
It is usually served as a side dish. Can also be used as an independent dish.
It is preferable to boil potatoes for frying, as well as vegetables for salads and vinaigrettes, without peeling them, so that they retain nutrients better.
RADISH AND RADISH
Radishes and radishes have more taste benefits than nutritional benefits.
The most common varieties of radishes are the earliest variety Saxa (a root vegetable with a dark red skin), Rose-Red (with a white tip) and Semi-red, Ice Icicle (a white root vegetable of an elongated shape).
Radishes quickly fade, and then they lose their main advantages - juiciness, aroma, pungent taste. Therefore, radishes should not be stored.
The flavor of radish is more pungent than radish, and the flesh is coarser.
The best varieties of radish include May White (a summer variety) and Winter Round Black (a winter variety that can be stored until spring).
Radish and radish stimulate the appetite and have a beneficial effect on digestion.
Grated radish is good with sour cream or vegetable oil, with goose or duck fat, or with kvass.
To soften the bitter taste characteristic of radish, keep it already chopped for 15-20 minutes in cold water, or, after thoroughly mixing with salt, let it stand for about 10 minutes, then drain the resulting juice. For the same purpose, a little grated carrot is sometimes added to the radish.
Young fresh radishes are eaten with butter and salt; they are used to prepare salads with fresh cucumbers and green onions, seasoned with sour cream or vinegar with vegetable oil and sugar.
The picture shows how to prepare artichokes for cooking.
Grated BEET WITH APPLES
Peel the young beets, wash them, grate them on a grater with large holes, put them in a saucepan, add a small amount of boiling water and cook at a gentle simmer until half cooked. Then add peeled and grated apples, sour cream and continue cooking for another 25-30 minutes until cooked. Add salt, granulated sugar, vinegar or citric acid, flour, ground with butter, mix everything carefully and bring to a boil. Before serving, sprinkle with parsley or dill.
For 10-12 pcs. beets - 1 tbsp. spoon of flour, 1 glass of sour cream, 1 tbsp. a spoonful of butter, 3 apples, salt, sugar, vinegar, dill to taste.
BOILED ZUCKINS
Wash, peel, cut the young zucchini lengthwise, remove the grains and cut each half crosswise into pieces 2 cm thick. Place the sliced zucchini in a colander and place in boiling salted water. Cover the pan with a lid and cook the zucchini at a boil for 5-10 minutes. After this, remove the colander with the zucchini, let the water drain, place the zucchini on a dish, pour in oil, sprinkle with chopped boiled eggs and herbs. Instead of eggs, you can sprinkle with crushed wheat breadcrumbs fried in butter.
For 800g of zucchini - 2 tbsp. spoons of butter or margarine, 2 eggs or 2 tbsp. spoons of crackers and 2 tbsp. spoons of butter, salt and herbs to taste.
GARLIC AND CHEMICAL
Garlic, one of the best seasonings, is used separately, and sometimes together with cumin and marjoram. Garlic heads are included in the recipes of many marinades and pickles.
There are many who like to eat a head or several cloves of garlic raw, rubbing the garlic into a bread crust or finely crumbling it into borscht. However, it must be taken into account that the strong smell of garlic is unpleasant to others.
In Kazakhstan and Siberia, wild garlic is known, which is called wild garlic.
Wild garlic, like garlic, has not only tasty and nutritious, but also medicinal value. It, like onions, contains special bactericidal substances - phytoncides, which destroy many types of pathogenic bacteria.
From the times of Ancient Egypt to the present day, medicine has used garlic as a medicine against a number of diseases. However, it is impossible for patients to prescribe the use of garlic and a diet in general; The diet must be prescribed by a doctor.
TURNIP IN SOUR CREAM
Peel the turnips, rinse, cut into cubes, place in a bowl, add 1/2 cup of water, 1 tbsp. a spoonful of butter, a little salt, put on the fire and bring to a boil, and then continue to cook at low boil for 10-15 minutes.
At the same time, you need to prepare the milk sauce. Add sour cream to the prepared milk sauce, stir, pour it over the turnips and continue cooking over low heat for another 15-20 minutes.
Serve on its own or as a side dish with roast duck, roast pork or lamb and sprinkle with parsley.
For 1 kg of turnips - 3 tbsp. spoons of butter, 2 teaspoons of flour, 1 glass of milk, 3 tbsp. spoons of sour cream, salt and parsley to taste.
SPINACH WITH CROUTONS
Sort the spinach leaves, rinse in cold water, place in a saucepan, add a little boiling water and cook over high heat with a lid.
Puree the cooked spinach. At the same time, prepare milk sauce, which is mixed with spinach, adding salt, sugar, a little nutmeg powder, then heat everything well.
To prepare croutons, cut white bread into small slices, soak in milk mixed with egg and sugar, and fry in butter until golden brown.
Before serving, place the prepared spinach on a round dish or in a deep plate and add croutons around the edges as a garnish.
You can also put peeled eggs, boiled in a bag, on the spinach,
For 1 kg of spinach - 1 tbsp. a spoonful of flour, 1 1/2 cups of milk (for milk sauce) and 1-2 tbsp. spoons of butter.
BOILED ARTICHOKES
Only the bottoms of artichokes and the base of their leaves are edible; the tops of the leaves are inedible. The way to prepare artichokes is to cut off the stem at the very base and cut off the hard parts of the leaves. Rub the bottom of the artichoke in the place where the stem is cut off with lemon to prevent it from darkening. Using the handle of a tablespoon, remove the core from the middle of the artichokes. Rinse the cooked artichokes, place them in a pan in one row, add hot water so that the water just covers the artichokes, add salt and cook in a covered pan for 10-15 minutes. The readiness of artichokes can be determined using a knife: if the knife fits freely into the flesh of the artichoke, it is ready. Place the finished artichokes on a sieve, bottoms up, let the water drain, then place them on a dish, on which you first place a napkin folded in an envelope.
Artichokes should be placed in one row, decorated with sprigs of greenery.
Serve the artichokes with egg and wine or egg-butter sauce.
BOILED ASPARAGUS
Select asparagus (as smooth as possible), carefully remove the skin with a sharp knife, trying not to break the head - the most delicious part of the asparagus. Wash the peeled asparagus, tie into a bunch (8-10 pieces), trim evenly and cook in salted water over high heat for 20-25 minutes. Asparagus should not be overcooked as it loses its flavor and becomes watery. Once the heads are soft, the asparagus is ready. Transfer the finished asparagus to a sieve and allow the water to drain, after which the asparagus can be placed on a dish covered with a napkin. A bunch of asparagus should be untied, covered with the edges of a napkin and served as such. Separately give egg sauce with wine, or egg-butter sauce, or cracker sauce.
Do not throw away the water in which peeled vegetables were cooked. This decoction contains many useful substances. It can be used to make soup or sauce.
PUMPKIN
Pumpkin and its varieties (zucchini, squash) are very healthy and tasty vegetables.
Pumpkin contains sugar, it has tender yellowish-white flesh, which, together with millet or rice, makes a good sweet porridge. The pumpkin is also fried; A delicious puree is made from it.
The best table variety is honey pumpkin; it contains a lot of sugar.
GROUND PEAR IN MILK
Wash the peeled pear tubers, cut into cubes, put in boiling milk diluted half with water, add salt and cook at low boil until tender. Then drain the milk and prepare milk sauce with it (see page 272). Pour this sauce over the boiled earthen pear and mix very carefully. Before serving, drizzle lightly with oil and sprinkle with parsley or dill.
For 500g of ground pear - 1 1/2 cups of milk, 2 tbsp. spoons of oil, 3/4 tbsp. spoons of flour, salt and herbs to taste.
ZUCCHUGS
Zucchini is used for food only in its unripe form, when the fruits have tender pulp, rough skin and underdeveloped seeds. Zucchini is fried, cut into slices, or stuffed with meat, rice, and vegetables.
The canning industry produces the following canned zucchini, which are used as a ready-made independent dish, snack or side dish:
Zucchini in tomato sauce - zucchini cut into circles, fried in vegetable oil and covered in tomato sauce. B sauce is added with sugar to give it a sweet and sour taste, and onions, herbs and spices for flavoring;
Sliced zucchini - slices of zucchini fried in vegetable oil, topped with minced vegetables and covered in tomato sauce. Salt, sugar and spices are added to the sauce. These canned foods can also be used for baby food;
Zucchini caviar - pureed zucchini fried in oil, mixed with carrots, onions, tomato puree, sugar, salt and spices;
Zucchini stuffed with rice and vegetables - stuffed with rice, seasoned with carrots, aromatic herbs, salt, butter. Tomato puree, sour cream, sugar, and salt were added to the sauce. Suitable for dietary and baby food.
CHESTNUTS IN MILK
Peel the chestnuts, pour boiling water over them and leave for a few minutes to make it easier to remove the skin. Then remove the skin from the chestnut kernels, pour milk over the chestnuts, close the lid and cook until tender for 30-40 minutes. Then add butter mixed with flour, salt, sugar and stir everything well and bring to a boil.
For 1 kg of chestnuts - 2 glasses of milk, 2 tbsp. tablespoons butter, 1/2 tbsp. spoons of flour, 1 tbsp. a spoonful of granulated sugar, 1/4 teaspoon of salt.
You can cook vegetables in water or steam. You need to pour a little water for cooking (so that it just covers the vegetables). For steaming, a pan with an insert mesh is most suitable. If you don’t have such a pan, you can cook it in a regular pan with a lid, placing a colander in it. When steaming, you need to add a little water to the bottom of the pan, which produces steam when heated. Steaming vegetables compared to boiling in water has its advantages and disadvantages. The advantage is less leaching of minerals from vegetables. In addition, steamed vegetables have a taste and aroma closer to fresh than vegetables boiled in water. The disadvantages include, first of all, the longer cooking time and a more destructive effect on the vitamins contained in vegetables. Boiled vegetables cannot be stored in the water in which they were boiled. Only cauliflower can be stored in broth for a short time, and all other vegetables after cooking are thrown into a colander.
Potatoes should be cooked over moderate heat, as when cooked over high heat, the outside will boil and burst, but the inside will remain raw. Mashed potatoes should not be diluted with cold milk, as this will turn them gray. Hot milk should be added to the puree gradually. When cooking cabbage, you must first leave the pan open to reduce the smell.
To make them boil faster, peas and beans need to be poured with cold boiled water for 6-8 hours and then boiled in the same water, adding salt when they are almost ready.
Nutritional and energy value of boiled vegetables. It changes noticeably compared to raw vegetables, mainly due to the loss of vitamins and minerals during the cooking process. However, due to the loss of water associated with pectins, a relative increase in protein and carbohydrate content may occur. As will be seen from the recipes below, vegetables are often combined with each other and with other products, which diversifies the chemical composition of the dish. In general, boiled vegetables are characterized by a low protein content (up to 2%), fat (up to 1%) and a relatively high carbohydrate content (from 5 to 18%). Dishes made from carrots contain a lot of carotene (up to 9 mg/%), dishes made from cabbage and sweet peppers contain vitamin C (25–45 mg/%). The energy value of boiled vegetables is relatively low - from 30 to 80 kcal per 100 g.
- Brussels sprouts - 500 gr.
- celery - 25 gr.
- flour - 1 tbsp.
- milk - 1/2 cup
- oil - 2 tbsp.
Cook the washed Brussels sprouts in salted boiling water over high heat in an open pan for 10 minutes.
In a separate bowl, prepare the sauce: melt the butter, add finely uncut celery stalks without herbs and fry lightly and gradually pour in hot milk and 1/2 cup of broth. Boil the resulting sauce for several minutes, then add Brussels sprouts and salt.
Hull the green peas from the pods and cook in salted boiling water.
Cook over high heat for 10-15 minutes. Place the cooked peas on a sieve, let the water drain, and then transfer them to a saucepan, add butter (in pieces), sugar and, shaking, mix. After this, place the peas in a heap in a heated salad bowl or on a deep dish and serve. If you take canned peas for cooking, you need to put them from the jar into a pan, heat them up, and then put them on a sieve and season with oil. Freshly frozen peas should be placed in boiling water and cooked for 5-7 minutes, then drained in a colander and seasoned with oil before serving. Green peas can be cooked with eggs and croutons. In this case, the eggs are boiled in a bag, peeled and placed on top of the seasoned peas. Toasts should be made from white bread, cut into triangles. Soak the pieces of bread in milk, adding an egg, sugar, and fry in oil.
Wash, peel, cut the young zucchini lengthwise, remove the grains and cut each half crosswise into pieces 2 cm thick.
Place the chopped zucchini in a colander and place in boiling salted water. Cover the pan with a lid and cook the zucchini at a boil for 5-10 minutes. After this, remove the colander with the zucchini, let the water drain, place the zucchini on a dish, pour in oil, sprinkle with chopped boiled eggs and herbs. Instead of eggs, you can sprinkle with crushed wheat breadcrumbs fried in butter.
Peel the cabbage, wash it, cut it into 4 parts, remove the stalk, then chop it finely. Place the prepared cabbage in a saucepan in a layer no higher than 10 cm, add a little oil and hot water, cover with a lid and bring to a boil.
After this, add peeled chopped apples, caraway seeds, sour cream to the cabbage and continue cooking until done. Salt the finished cabbage, season with flour, sugar (if necessary, season with vinegar).
Before serving, sprinkle with chopped herbs.
Cook the washed Brussels sprouts in salted boiling water over high heat in an open pan for 10 minutes. In a separate bowl, prepare the sauce: melt the butter, add finely chopped celery stalks without herbs and fry lightly (2-3 minutes). Then add flour, fry again and gradually pour in hot milk and 1/2 cup of broth. Boil the resulting sauce for several minutes, then add Brussels sprouts and salt. If desired, the cabbage can be sprinkled with bread crumbs on top, sprinkled with oil and browned in the oven.
Cut the peeled and washed potatoes into cubes, boil for 10 minutes in water, then drain the water, pour hot milk over the potatoes and cook for another 20-30 minutes. It is necessary to ensure that the potatoes do not burn; to do this, cook over low heat. Put butter into the prepared potatoes, mix, shake, and sprinkle with finely chopped parsley or dill.
Boil the peeled young potatoes in salted water as indicated above, drain the water, add sour cream and butter to the potatoes and stir, shaking. Sprinkle chopped dill or parsley on top.
Peel the potatoes, rinse, add water and cook. As soon as the water boils, add salt and continue cooking for another 20 minutes until the potatoes are soft. At the same time, you need to make sure that the potatoes are not overcooked.
As soon as the potatoes are ready, drain the water, cover the pan with a lid and leave on low heat for 5-7 minutes. Transfer the finished potatoes to a hot dish. Serve the oil separately. This dish can be prepared a little differently.
Cook the potatoes in the same way as above. After drying, put butter in a saucepan with potatoes, add parsley or dill, mix, shaking, and transfer to a plate.
Cut the peeled and washed potatoes into cubes or slices, add boiling water, add salt, bay leaf, onion cut in half, pepper, dill and parsley stems and cook the potatoes until tender over moderate heat. Remove the seasonings and drain the broth.
When serving, sprinkle the potatoes with finely chopped dill. Serve the butter separately.
Boil the peeled and washed potatoes, drain the water, keep the pan with the potatoes on low heat or in the oven for some time until the remaining water evaporates. After this, without allowing the potatoes to cool, rub them through a sieve or mash them with a wooden pestle; add butter, salt and, stirring, gradually pour in hot milk (cold milk gives the puree a gray tint). Serve mashed potatoes as an independent dish or as a side dish for cutlets, sausages, ham and other meat dishes.
Boil peeled and washed potatoes until tender. Cut the raw peeled carrots into slices, pour in hot milk diluted with boiling water (1:1), add salt, add butter and, closing the lid, simmer until tender, then rub together with the liquid through a sieve, combine, stirring with a paddle, with the mashed hot potatoes. Heat the mixture, gradually adding hot milk, and beat until fluffy. When serving, pour over melted butter.
Boil the potatoes, immediately peel them and rub through a sieve or mince. Add flour, eggs, salt and ground pepper. Stir the whole mass well, form it into balls, put it in boiling salted water and cook for 15 minutes. no boiling. Place in a colander and, when the water has drained, place them in a bowl, sprinkle with melted butter, sprinkle with ground toasted breadcrumbs and place in the oven for a few minutes.
Before serving, sprinkle with parsley or dill.
Peel young kohlrabi (only young kohlrabi is used for food, since the old one contains a lot of coarse fibers), cut into slices, put in a bowl, add oil, a little water, salt, cover and boil until tender.
Ready to season kohlrabi milk sauce. Before serving, sprinkle kohlrabi with chopped boiled eggs and parsley or dill.
Peel, rinse, and cut young kohlrabi and carrots into cubes or cubes or grate on a grater with large holes. Place everything in a saucepan, pour in a small amount of boiling milk and cook until done. When the kohlrabi and carrots are ready, add butter, sugar, salt mixed with flour, mix gently until the butter and flour are completely combined and bring to a boil. Before serving, sprinkle with parsley or dill.
You can cook various vegetables in milk sauce: potatoes, carrots, green peas, beans, asparagus and other types of vegetables. In this case, the vegetables are mixed. Vegetables must first be peeled, washed, cut into cubes, slices or slices, boiled in salted water, placed in a colander or sieve to drain; then put the vegetables into a saucepan, pour in the hot milk sauce and stir.
The milk sauce for pouring vegetables should resemble sour cream in thickness.
To prepare milk sauce you need to take 1 tbsp. a spoonful of wheat flour and 25 g of butter per 1 kg of vegetables. Lightly fry the flour with butter, dilute with 11/2 cups of hot milk, add salt and cook for 10–15 minutes.
Peel the turnips, rinse, cut into cubes, place in a bowl, add 1/2 cup of water, 1 tbsp. a spoonful of butter, a little salt, put on the fire and bring to a boil, and then continue to cook at low boil for 10-15 minutes. At the same time, you need to prepare the milk sauce. Add sour cream to the prepared milk sauce, stir, pour it over the turnips and continue cooking over low heat for another 15-20 minutes. Serve as a separate dish or as a side dish with roast duck, roast pork or lamb and sprinkle with parsley.
Peel the young beets, wash them, grate them on a grater with large holes, put them in a saucepan, add a small amount of boiling water and cook at a low simmer until half cooked. Then add peeled and grated apples, sour cream and continue cooking for another 25-30 minutes until cooked. Add salt, granulated sugar, vinegar or citric acid, flour, ground with butter, mix everything carefully and bring to a boil. Before serving, sprinkle with parsley or dill.
For 10-12 pcs. beets - 1 tbsp. spoon of flour, 1 glass of sour cream, 1 tbsp. a spoonful of butter, 3 apples, salt, sugar, vinegar, dill to taste.
Boil the peeled celery in salted water, adding a few drops of lemon juice or vinegar. Cut the boiled celery into slices, add pieces of hard-boiled eggs and pour in the gravy.
Prepare the gravy as follows: pour milk into a small saucepan, add flour or starch, salt, add yolks, then put on low heat and, stirring, bring the mixture until thickened, then remove from heat. Add sunflower oil, mustard, ground black pepper, lemon juice and parsley.
Select as smooth asparagus as possible and carefully remove the skin with a sharp knife, trying not to break the head - the most delicious part of the asparagus.
Wash the peeled asparagus, tie into a bunch (8-10 pieces), trim evenly and cook in salted water over high heat for 20-25 minutes.
Asparagus should not be overcooked as it loses its flavor and becomes watery. Once the heads are soft, the asparagus is ready.
Transfer the finished asparagus to a sieve and allow the water to drain, after which the asparagus can be placed on a dish covered with a napkin. A bunch of asparagus should be untied, covered with the edges of a napkin and served as such.
Separately give egg-butter or cracker sauce.
Peel the pumpkin from the skin and seeds, cut into slices, pour boiling salted milk and, cover with a lid, cook over low heat for 15-20 minutes.
Strain the cooked pumpkin, put it in a hot deep dish, close the lid, and place it on the stove over a pan of boiling water to keep it warm.
Measure the milk in which the pumpkin was boiled into glasses: if it is less than 3 glasses, add milk. Boil, pour in the cream diluted with flour in a thin stream, stirring occasionally. Boil again and when it thickens, add 1 tbsp. spoon of butter, salt. Pour this sauce over the pumpkin and boil. Before serving, sprinkle with chopped dill and parsley.
For 600 g of pumpkin - 3 glasses of milk, 1 glass of cream, 6 teaspoons of flour, 1 tbsp. spoon of butter.
For second courses, it is best to take dense and white heads of cauliflower (loose heads that fall apart into separate inflorescences are more suitable for soups). Remove leaves and bare stalks from cauliflower. Place the peeled head of cabbage in cold salted water for 30 minutes. After this, wash the cabbage with cold water, put it in a saucepan, add hot water, add salt, cover with a lid and cook.
Depending on the size of the head, cauliflower is cooked for 20-30 minutes.
The readiness of cabbage can be determined as follows: if the end of the knife fits freely into the stalk, then the cabbage is ready.
Remove the cooked cabbage with a slotted spoon, place the stalk down on a sieve, let the water drain, then place it on a dish in the same way. Place parsley sprigs around the head of cabbage. Serve the cauliflower separately in a gravy boat with melted butter or sauce.
Sort the spinach leaves, rinse in cold water, place in a saucepan, add a little boiling water and cook over high heat with a lid.
Puree the cooked spinach. At the same time, prepare milk sauce, which is mixed with spinach, adding salt, sugar, and a little nutmeg powder. Warm everything up well.
To prepare croutons, cut white bread into small slices, soak in milk mixed with egg and sugar, and fry in butter until golden brown. Before serving, place the prepared spinach on a round dish or in a deep plate and add croutons around the edges as a garnish.
You can also put peeled eggs, boiled in a bag, on the spinach.
For 1 kg of spinach:
- 1 tbsp. spoon of flour
- 1.5 cups milk (for milk sauce)
- 1–2 tbsp. spoons of butter
- "" To the begining
- « Previous
- Next »
- In the end ""
Loading...