Spinach and sorrel stalk salad
Ingredients:
300 g of spinach and sorrel stalks, 1/2 cup of nuts, three garlic cloves, one tablespoon of chopped green onions, one tablespoon each of chopped dill and parsley greens, two tablespoons of vegetable oil, vinegar and salt to taste.
Preparation:
Cleaned and washed stalks of spinach and sorrel boil in salted water until soft, squeeze, put in a salad bowl.
Prepare the sauce: pound the nuts, garlic, onions, herbs in a mortar to a homogeneous mass, dilute with hot water to the consistency of thick sour cream, add salt, vinegar and vegetable oil to taste. Pour the salad with the prepared sauce.
Note:
Green spinach leaves cut from the stalks can be used to make green soups. Store the leaves well washed and picked, wrapped in a wet cloth and in a cellophane bag. Keep in the refrigerator in the fruit compartment. Also preserve green onions, which must first be freed from the heads, peeled and washed.
Nettle soup
Ingredients:
500 g nettles, four eggs, one carrot, 300 g potatoes, one onion, one tablespoon of chopped herbs, 80 g melted butter, 150 g sour cream, salt to taste.
Preparation:
Chop onions, carrots and eggs, put into a saucepan, add oil, salt and one glass of water. Cover with a lid and put it on a low heat. When the water evaporates, and there will be only oil, pour together with broth boiled and pureed nettles, add 5-5 cups of water, boil for 15 minutes, then poured peeled and diced potatoes, salt. Cook the soup until the potatoes are ready. Remove from the fire and pour the chopped greens. Serve the soup with sour cream.
Note:
You can also make soup with sorrel, spinach or lettuce.
Baked meatballs with young cabbage
Ingredients:
300 g of meat, 600 g (one whole cabbage), 80 g of butter or melted butter, two tablespoons of breadcrumbs, three tablespoons of flour, 0.5 l of milk, 50 g of grated cheese, one two-finger thick slice of loaf, one onion, one tablespoon of chopped greens, pepper and salt to taste.
Preparation:
Prepare a cutlet mince of meat, bread and onion, pepper and salt to taste. With wet hands form balls about the size of a small apple. Clean the cabbage of bad leaves, wash well, cut the cabbage into large portions vertically so that in each slice there is a part of the core. Put salted boiling water, cover, let it boil, remove the lid for a few minutes, then cover again and finish cooking the cabbage until soft. Toss the cabbage on a colander, put a plate with a smaller diameter than the colander on top, put a gnat on the plate and let the cabbage dry well. A deep pan should be well oiled, put the cabbage in it, put all the raw meatballs on the cabbage, sprinkle with greens and pour the sauce. The sauce is prepared as follows: grind flour in a deep pan with butter, salt and gradually dilute with hot milk, boil for 5 minutes. Pour the sauce on meatballs with cabbage on top and sprinkle with breadcrumbs mixed with grated cheese. Put everything into the oven on medium heat. When the sauce on top browns, take the dish out of the oven and serve.
Note:
You can cook meatballs not with bread, but with boiled rice. Then you need to add to them fried until golden onion, chopped herbs and pepper. When boiling the cabbage, you should always open the lid after boiling, so that the steam gets rid of bitterness and specific smell. And finish cooking the cabbage under the lid.
Manna porridge with strawberry sauce
Ingredients:
250 g semolina, 1 liter of milk diluted with water, 500 g strawberries, 1.5 cups of sugar, salt to taste.
Preparation:
Boil diluted milk, salt and, gradually stirring, pour semolina. Reduce the heat and cook until the groats will not boil. Pour the ready porridge into water-soaked tea cups and leave in the fridge. Just before serving, place the porridge on saucers and cover with strawberries mashed with sugar.
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