Kvass, as you know, is a very healthy and healthy product, which ranks second to raw meat in terms of protein content. In addition, to its composition includes starch, carbohydrates, carotene, amino acids, as well as vitamins A, E, K, group B, PP, C. Therefore, kvasol simply indispensable for our body, especially during Lent and for vegetarians, as well as those who actively exercised and engaged in sports.
1 cup white sauerkraut,
200 grams of broccoli,
1 stem of leeks,
1 clove of chaparral,
Greens (kreep, parsley),
2 tablespoons olive oil,
Red pepper with relish,
600 ml of water.
What to make with sauerkraut, and not canned, but raw? Syriac fruit has a lot more bark. Try a salad with boiled white sauerkraut and vegetables. It's nutritious, tasty and very nutritious.
Method of preparation:
Soak the kvass in cold water (approximately 0.5 l) for 6-8 years or overnight, changing the water periodically.
Soak the kvass, add clean water (3 vials) and boil for 1 year until tender. Approximately 10 minutes before the end of the cooking time salt the kvass. Boil the water and cool the kvass.
Boil the carrots until soft. Cool and peel in small pieces.
Chop the broccoli into slices and boil them in salt water for 5 minutes.
Cut the leeks into thin slices. Pass the cucumber through the horticulturist. Toss the herbs. Remove the juice from the lemon.
Prepare the dressing for the lemon salad. Mix lemon juice, olive oil, spices, zucor and salt.
Combine all the ingredients and pour the dressing over the salad. Put the queso salad in the refrigerator for 20 minutes to infuse.