- Cowberry - To taste
- water - 1 Liter
- salt - 1,5 st. spoons
Borshevik is a very valuable fodder plant, it contains a lot of vitamin C, carotene, iron, manganese, etc. Borshchevik has long been used in cooking for cooking borscht, green soups, botvinya, rassolnikov and salads. It was often used as an alternative to cabbage, it was fermented, marinated and dried. In the old days, cookies for pies were prepared from borshchivik, and the brotha of the cow grouse tasted like chicken broth. Seeds of the cow grouse were used to make liqueurs and vodka. Undiluted leaves and cuttings of borshevik fried in oil, dipped in dough. Borshchevik gave the dishes a spicy taste and aroma, simultaneously improving digestion and metabolism. Young leaves of hogweed can be added to salads, and along with the roots also in soup, borsch, soups with noodles and meat, milk soups with potatoes. Marinated cow's can replace sauerkraut and pickled cucumbers. Preparation: Rinse the young leaves and petioles of the cowweed with cold water. Put in a jar, pouring grated carrots and dill seeds. Pour brine from water and salt. Put a crust of black bread, cover and install the load on top. Put the jar in a warm place for 2-3 days, then place it in the refrigerator. Marinated cow's can be used as a side dish or as a snack.
Servings: 4