Paella vegetarian
Ingredients: 4 tomatoes, 2 sweet multi-colored peppers, 1 onion, 3 tablespoons of olive oil, 200 grams of fresh asparagus, 150 grams of green peas, 200 grams of green beans, 700 grams of vegetable broth, a pinch of saffron, 300 grams of rice, parsley greens.
Preparation
1 . Soak saffron in 1 tablespoon of water. Prepare tomatoes, peppers, garlic and onions. Asparagus, peas and beans will be washed and dried. We will spread a large frying pan. Add 2 tablespoons of olive oil, sweet pepper, garlic, onion. Fry, stir occasionally for 4 minutes. Add the remaining oil, Fig. Fast mix. We cook 2 minutes.
2. Put the saffron together with the water in which it was soaked, tomatoes. Stir and stew for 2 minutes. Let's stir the vegetable broth, bring it to a boil, reduce the fire to medium and cook without a lid, do not mix it for 12 minutes, until all the liquid has absorbed.
3. Add the beans, cook for 7 minutes. Put asparagus and peas, we cook 4 minutes. Remove from the fire. Sprinkle with parsley and decorate with lemon slices.
Cabbage in Georgian pickled
Ingredients: 1 kilogram of cabbage, 1¼ cups of fruit vinegar, 2, 5 cups of water, 100 grams of sugar, 5 grams of cumin seeds, 5 grams of coriander seeds, 30 grams of salt, 1 bay leaf, 10 grams of sweet pepper, 100 grams of sugar, pepper sharp to taste.
Preparation
We'll clear the cabbage, finely chop, mix it with half the salt. Slightly tossed hands, squeezed and put into a jar.
Fill the chilled marinade.
We will wrap the can with parchment paper and store it in a cool dry place.
Prepare the marinade: in a clean pan, we will pour fruit vinegar, water, add bay leaf, sweet pepper, sugar, salt. Let's boil, then cool.
Peperonate
Ingredients: 1 kilo zucchini, 2-3 cloves of garlic, 1-2 grams of red pepper powder, 2-3 pieces of sweet pepper, 2 or 3 pieces of large onions, 1 kilogram tomato, marjoram, 3 or 4 tablespoons vegetable oil, salt.
Preparation.
We clean the marrows, cut into small pieces. We cut the tomatoes into slices, cut the sweet peppers into strips or pieces, cut the onions into rings.
Prepared vegetables with garlic. Stew with oil in its own juice until softened. In the end, we add salt, pepper, add marjoram.
Hot mass is expanded in warm cans, pasteurized at a temperature of 95 degrees, half-liter cans are pasteurized for 7 or 10 minutes, liter cans are pasteurized for 15 or 20 minutes.
Squash with nuts
Ingredients: 2 squash, cut into slices, half a cup of finely chopped green onions, 1 clove of garlic, 2 tablespoons of margarine, half a glass of chopped walnuts, black pepper, salt to taste.
Preparation.
Zucchini slices, add melted margarine, onion, garlic, mix, salt, pepper. Put it in the brazier and bake it in the oven. 15 minutes after cooking, stir the vegetables and bring them to readiness. The released liquid is a salt. When serving, sprinkle nuts.
Stew with prunes and aubergines
Ingredients: 5 aubergines, 2 tablespoons dill and parsley greens, 1 piece of sweet red pepper, 2 pieces of green sweet pepper, 4 tomatoes, 4 onions, 2 cups of prunes without pits. One tablespoon of 3% vinegar, 2 cubes of vegetable broth, half a glass of olive oil, ¼ cup soy sauce, 1 cup chopped almonds, 3 tablespoons green chopped onions, salt to taste.
Preparation.
We will cut vegetables into cubes, we will connect, we will fill up with salt, soy sauce, vinegar. And also with broth, butter, vinegar and greens. Add half of the almonds and prunes, mix, put into shape, bake until cooked. Finished dish sprinkle the remaining nuts.
Vegetarian Soup
Ingredients: 120 grams of onions, 1.4 liters of water, 80 grams of vegetable oil, 40 grams of parsley roots, 40 grams of celery roots, 300 grams of cabbage, 300 grams of potatoes, 150 grams of carrots.
Preparation. Onions finely shred, fry in vegetable oil, add chopped parsley, celery, carrots and stew on a closed pan for 8 or 10 minutes, stir occasionally. Then add the shredded cabbage, chopped potatoes and stew until the vegetables are ready. We will dissolve the mass with hot water, salt, put the spices and bring to a boil.
Fried ears with buckwheat porridge and mushroom stuffing
Prepare the ears, fill them with mushrooms, mixed with steep buckwheat porridge, which we fry together with mushrooms and onions, served with mushroom soup and borsch.
Dough on the ears, cook, as for noodles. We will roll out a thin layer, cut the quadrangular edges of the triangles, then blind the ends. Fry in oil not on an iron frying pan, but rather in a sauté pan. In the frying pan, the oil burns, and the patties will turn out to be of a dark color. Fry, let's put it on paper, when it dries, we lower it before the end of cooking mushroom soup or borscht so that it does not get soaked, it's better when a bowl of soup will stand on the table.
Vegetable hodgepodge
Ingredients: 4 pickles, 8 olives, 1 carrot, 2 tablespoons tomato puree, 4 onions. Four tablespoons chopped dill, 4 tablespoons vegetable oil, 2 turnips, ½ lemon, 1.5 liters of water, ground pepper, salt to taste.
Preparation. Pickled cucumbers from the skin and seeds, cut into strips, add grated on a large grater, chopped onions, turnips, carrots. Vegetable oil warm up for 5 or 6 minutes on fire, stirring occasionally so that the vegetables do not burn. Seeds and peel, which are left from pickled cucumbers, we fill with 2 glasses of hot water, cook and let us brew for 10 minutes. Decoction is filtered, add to stewed vegetables. Put the remaining hot water in the stewed vegetables, add salt, ground pepper, bring to a boil. We serve soup with dill and olives.
Soup-rassolnik
We will weld the broth from the core and peel of the washed salted cucumbers, root scraps, a bouquet of greens, filter. We will clean the roots from the peel, douse it with boiling water, salt it, put a spoonful of vegetable oil, let it be a little strained broth, cover it with a lid and simmer on low heat. When the roots are half ready, we put potatoes to them, cover them, put them out until they are ready. The third part of a glass of pearl barley will be washed, poured cold water so that it covers the rump, weld it to softness, drop it on a sieve and cover it with cold water. Pickled cucumbers, peeled from the core and peel, cut each length into 4 parts, then cut these parts from side to side, put them into salted boiling water, boil, pour into a colander and fill it with cold water.
Pickle from cucumbers, strain, boil. One tablespoon of flour dilute ½ cup of cold water, dilute a portion of the cucumber brine, boil it, dilute the filtered broth, add to the taste of the boiled cucumber pickle, boil, put pearl rump, roots with potatoes, cucumbers, pearl barley and boil. Sprinkle with green dill.
Manty
Ingredients: 200 onions, 200 grams of fish fillet, 4 cloves of chives, pepper, salt.
Minced fish: we will turn through a meat grinder a fish fillet, we shall add pounded garlic, black ground pepper, salt, finely chopped onions, all we will mix. If the fish is not fat cod or pollock, then add a little water in the stuffing to make it juicy.
Ingredients: 5 bulbs, 5 potatoes, pepper, salt to taste.
Minced potatoes - peel potatoes, finely chop or cut, add chopped onions, peppers, salt. All the mix.
Dough
Sift the flour, pour boiling water and knead the dough. We wrap in a cellophane bag, so as not to get air, and leave about one hour on the table. We roll the dough, like dumplings, with thin cakes. In each cake we put 1 teaspoon of minced meat, 1 teaspoon of olive or vegetable oil, weave the edge of the envelope. We put the manti in a pan, in one layer and cook for a couple of 35 or 45 minutes. Finished mantas lay out on a dish and sprinkled with red pepper.
Pelmeni with cabbage
Ingredients for the dough: 2 cups flour, salt, 1.5 cups water.
Ingredients for the filling: half a cup of vegetable oil, 3 tablespoons of cabbage, pepper, salt, sugar.
Ingredients for roasting: 3 tablespoons vegetable oil, 2 onion bulbs.
Sift the flour, knead the steep dough on the water. Roll out the layer thickness of 2 mm, take out an inverted glass of round cakes. We can ripen the kvass cabbage, put it out, start the cakes and pinch the edges. Let's drop the dumplings in salted boiling water, when they come up, we take out, we'll pour on the onion.
Rybnik with capelin
Ingredients: 2 glasses of rye flour, 1 glass of water, salt on the end of the knife.
We knead the rye unleavened dough and leave it for 20 minutes, cover it with a napkin, so that it does not get worn out. We clean the inside of the capelin, remove the black film from the abdomen, so that there is no bitterness, we cut off the head, tail. We will wash the fish, squeeze the water and lightly salt. The onion is cut into rings.
We roll the dough, put it, alternating capelin with onion, season with pepper, salt. We join the ends of the dough and pinch the seam, piercing the surface of the cake with a fork or knife tip. Bake at a temperature of 210 to 220 degrees until cooked. Readiness of the pie is determined so, if the pie is a little shaken and the fish "walks", then the fishman is ready and can be served. Bake fish with a vegetable oil.
Chebureks are lean
Ingredients: 700 grams of flour, ½ water, 1 cup vegetable oil, pepper, salt to taste.
Filling
1. Fish minced meat.
2. Fried, sauerkraut with onions.
3. Mushroom stuffing.
4. Fried onions with carrots.
In the water, dilute the salt to taste, add the sifted flour, black pepper and knead the dough. The dough itself must be elastic. We will roll out thin cakes with a diameter of about 20 centimeters and a thickness of 3 mm. On one side of the flat cake we put the filling not with a thick layer, but with the other half, we cover the cheburek edges well and nail the fork in several places. Fry in vegetable oil. You can serve as a second course.
Salad from squid, onion and potatoes
Ingredients: 400 or 500 grams of squid fillets, 150 or 200 grams of onions, 500 or 600 grams of potatoes, 4 or 5 tablespoons of vegetable oil, 3% vinegar, 50 grams of green onion, ground pepper to taste.
Preparation. Welded squid will be cut into strips. Welded potatoes in a jacket cool, clean and cut into thin slices. We cut the onions into thin rings. We mix potatoes with onions, season with vegetable oil, ground pepper, salt and gently mix. When serving, sprinkle the salad with green, finely chopped onions. In the salad we add 3% table vinegar.
Fish cutlets
Ingredients: 500 grams of fish fillet, 2 glasses of vegetable oil, 6 onions, 1 potato, salt, pepper.
Preparation. Fish fillet twice through a meat grinder. Add raw potatoes, grated on a small grater. Onion finely chop, and ½ onion fry in vegetable oil, and put the other half in minced raw. Add pepper and salt to taste. Everything is mixed and well repulsed, a homogeneous mass must be obtained. If there is fresh greens, we will add it to minced meat, at the same time finely chop it. We will moisten the palms in water and form minced meatballs. Let's burn in vegetable oil. Finished cutlets we put in the kozanok, each layer is sprinkled with rings of fresh onions. At the bottom of the mold 50 grams of water, steamed on low heat for 5 or 10 minutes.
Fish frying pan in the frying pan
Ingredients: 500 grams of sour cabbage, ½ carrot, a handful of olives, 3 salted cucumbers, 500 grams of fish without small bones (pollock, cod), 2 onions. Three or five laurel leaves, 5 or 7 grains of black pepper, 100 grams of sunflower oil, 2 tablespoons of flour, 2 tablespoons of tomato puree, 3 or 4 dry mushrooms, a pinch of sugar.
Preparation. Fish boil until soft, cool, we will choose the bones well. We will brew broth from mushrooms. Cucumbers cleanse from the skin, cut, pour boiling water, let's boil and salt water. We remove the stones from the olives. Onion chopped, passaged in oil, put there, sliced: carrots, parsley, bay leaf. In about 5 minutes, add the chopped soft mushrooms, tomato, olives, cucumbers and stew until ready, stir slowly.
Deep frying pan grease with oil, sprinkle with breadcrumbs, lay out ½ part of the whole cabbage, we put fish on it, we close cabbage, top it off, sprinkle with breadcrumbs and put the frying pan in the oven. We serve in the same frying pan where the saltwort was baked.
Stuffed cabbage with mushrooms and with rice
Stuffing stuff like this: take a glass of rice boil it in water, mix it with 50 grams of dried cooked and finely chopped mushrooms, fry with onion and salted.
Let's cut off all the leaves from the head, put them in a cup, let's pour boiling water, let's stand. When the leaves are soft, we will carefully tilt them on the sieve, then take each sheet separately, we put on it minced meat, curl it, thread it. Fry in half a glass of butter, sprinkle 3 or 4 crushed breadcrumbs, serve.
Morse lemon
Ingredients: 1 lemon, 4 glasses of water, 5 tablespoons of sugar.
With a lemon we will peel the zest, finely cut it, pour hot water and boil for 5 minutes. Leave for 3 or 4 hours. The present broth is filtered, add sugar, bring to a boil. Let's free the juice and let it cool.
Orange tea
Ingredients: 1 orange peel and 1 lemon, 25 grams of dry tea, 50 grams of orange syrup.
Wash the crusts of orange and lemon, put in a saucepan, add orange syrup, dry tea. Fill with a liter of boiling water, let's brew for 5 minutes, strain, serve to the table.
Now we know how to cook delicious food without meat. We hope you enjoy these simple dishes, and maybe one of them will take a worthy place in your diet.