Bean soup
Recipe:
- 2 stalks of green onion
- 1 stalk of celery
- 1 clove of garlic
- 60 g of butter
- 750 ml of broth
- carrots
- 1/4 cabbage of cabbage
- 150 g of frozen green beans
- sour cream
- salt
- Ground black pepper
1. Wash the spring onions, peel and cut them large. Celery peel, rinse with cold water and cut into small slices. Garlic, peel and chop.
2. In a frying pan, melt butter, put onion, celery and garlic. Roast for 5 minutes.
3. Bring the broth to a boil. Wash carrots, peel, cut into small cubes, put in boiling broth and cook for 7 minutes. Cut cabbage, add to a saucepan and cook for 5 minutes.
4. Put frozen beans in broth with vegetables, salt, pepper, bring to a boil and simmer for 5 minutes.
5. Lightly fry sunflower seeds in a frying pan without oil.
6. Finish the soup spill on portions plates, add sour cream and sunflower seeds to each.
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Salad with radish and apples
Recipe:
- 1 radish
- 100 g of smoked chicken fillet
- red onion
- 1 clove of garlic
- 1 apple
- 2 table. spoons of lemon juice
- 20 g of greenery
- 1 table. spoonful of wine vinegar
- 1 table. a spoon of vegetable oil
- 2 table. spoons of mayonnaise
- Pomegranate seeds
1. Clean the radish, clean and cut into thin strips. Smoked chicken fillet thin slices. Onion peel, cut in half and cut into half rings. Peel the garlic and pass through the press.
2. Wash the apple, dry with a paper towel, cut in half and remove the core with the seeds. Without cleaning, cut into thin slices and immediately sprinkle with lemon juice. Wash the greens, dry, dry a few branches to decorate, chop the rest of the greens.
3. For filling, mix the vinegar, vegetable oil and mayonnaise. Add salt to taste, ground black pepper and beat whisk.
4. Mix all the ingredients of the salad gently, put them in a salad bowl and pour over the dressing. Leave for 15 minutes. Before serving, decorate the salad with greens and sprinkle with pomegranate seeds.
Plum sauce
Recipe:
- 600 g of plums
- 60 ml of red wine
- 1 table. a spoonful of sugar
- 2 carnations
- 1 teaspoonful. cinnamon spoon
- 1 lemon
- 1 orange
- 20 ml of orange liqueur
- 200 ml cream 30% fat
1. Wash the plums, dry, cut each fruit in half and remove the bones. 100 g cut slices and set aside for decoration, others fill with red wine, add 60 ml of water, put sugar, cloves and cinnamon.
2. Wash lemon and orange thoroughly, dry. Cut each fruit in half. Halve lemon and orange slices first, then slices, then slices. With the remaining halves of lemon and orange, carefully remove a thin layer of peel with a sharp knife or grater.
3. Prepared citrus and peel add to the pan to the sinks, put on fire, bring to a boil and cook for 20 minutes. Allow to cool, remove spices and mash with a blender. Pour in the liquor.
4. Whip the cream. Ready sauce spread on kremankami, decorate with plums and whipped cream.
Stew with mushrooms
Recipe:
- 1 kg of white cabbage
- 4 table. tablespoons vegetable oil
- 1 onion
- 2 pods of red sweet pepper
- 2 tomatoes
- 500 g of mushrooms
- 1 table. spoonful of vinegar
- 1 teaspoonful. a spoonful of sugar
- salt
- Ground black pepper
1. Cut cabbage with straw. In the saucepan, warm up 2 tables, spoons of vegetable oil, put cabbage, pour 2 table, spoons of hot water and simmer under the lid 15 minutes.
2. Cut the onions into strips. Pepper wash, remove the stem with seeds, cut the pulp with straw. Heat the remaining oil and fry the onion for 3 minutes. Add the pepper and fry for 5 minutes.
3. Cut the tomatoes criss-crosswise, lower them for 30 seconds into boiling water, peel them, cut the flesh. Add it to fried vegetables and simmer all together 7 min.
4. Fill the mushrooms with hot water and cook for 15 minutes. Throw it in a colander and allow to cool. Then cut and lay out to the cabbage. Stew for 5-7 minutes.
5. Add the vegetables, salt, pepper, pour the vinegar, add the sugar and keep on the fire for another 10 minutes. Ready meals can be decorated with greens with quick recipes.
Sea snack
Recipe:
- 2 fillets of mackerel
- 100 g of long-grain rice
- avocado
1 lime lime
- 1 grapefruit
- 20 g of parsley and dill greens
- 1 table. spoonful of wine vinegar
- 2 table. tablespoons olive oil
- salt
- Ground black pepper
1. Warm up the oven to 180 C. Wash the mackerel fillets, salt to taste and bake in foil for 30 minutes. Allow to cool, separate the pulp from the bones and then divide it with a fork into small pieces.
2. Boil 200 ml of water in a saucepan, pour in the prepared rice and cook for 10 minutes. Then turn off the fire, leave the rice on the stove under the lid.
3. Wash the avocado, peel it, cut it in half, remove the stone and cut the pulp with straw. Sprinkle with lime juice. Wash the grapefruit, cleanse, divide into slices and remove the seeds.
4. Wash the greens with cold water and dry on a paper towel. A few branches to set aside for decoration, the rest of the greenery chop.
5. To refuel wine vinegar and olive oil, mix and lightly whisk. You can also add a little lemon or grapefruit juice.
6. Prepared fish fillets, rice, avocado, grapefruit, greens lay on the dish layers. Each layer pepper to taste. Then pour the dressing, decorate with herbs and put on 15-20 min in the refrigerator, so that the salad soaked. Done, you can serve!