Cooking recipes

If you're going to cook something with pickles, take homemade ones. They can be marinated, but they are also homemade. The same goes for sauerkraut. Although sometimes sauerkraut is delicious in stores. DO NOT TAKE store-bought salted or pickled mushrooms, especially Chinese ones. Tasteless trash or sour. Take a jar from the grandmothers. Well, or cook it yourself, if you have fresh mushrooms. It will be delicious. Especially in the marinade. it's very tasty, also with cucumbers. Take a good rustic recipe and cook a few jars. If there are cucumbers, they will be delicious, just be careful with sugar and salt. It is especially delicious if you roll cucumbers and tomatoes in a large jar. In general, the taste is different. Pick the pickled tomatoes small, about the size of a plum. Also be careful with sugar and salt. In general, it is better to take coarse salt for salting. Add the currant leaves (GREEN), cherry leaves and horseradish leaves to the jar. to the very top. Then open the jar when it is infused, take them out it will be delicious. The leaves are then simply thrown away. Brine helps well with a hangover, and even with mild poisoning, you can drink a little. The sections on sandwiches, snacks, soups, fried, stewed and boiled meat, poultry and fish are ready now. Vegetable dishes. porridge. lots of desserts. Drinks. There is Arabic cuisine — in my opinion, there are a lot of peppers and spices, but who knows. it should be delicious. added Armenian. — I don't like the recipes of the dishes. Well, who cares. I started adding Azerbaijani. I don't like it either.

Snacks.

Snacks are one of the features of Russian cuisine. It is distinguished by such a diverse range of cold and hot appetizers, especially fish dishes, which is not available in any foreign cuisine. Snacks are usually called small portions of more or less spicy and salty dishes, which usually start lunch or dinner. They are designed to excite the appetite before the main dishes — this explains the basic order of serving them to the table. Moreover, snacks excite the appetite due not only to their taste qualities, but also to their attractive appearance.

Beautifully decorated snacks accompanied by a matching side dish are a festive table decoration.

A festive lunch is almost always distinguished by a variety of snacks, and a festive dinner can generally consist of snack dishes. Snacks can be sandwiches of various sizes, salads, vinaigrettes, pates, aspic dishes, jellies, boiled and fried meat, fish, poultry, wild bird with spicy seasonings and sauces, all kinds of pickles and marinades and other culinary products. Gastronomic products such as cheeses, sausages, all kinds of canned food, smoked meat and fish, and herring are excellent materials for making snacks.

Sandwiches are prepared no earlier than 1-2 hours before serving. This completely independent and ready-made snack does not require much effort and time, and the choice of products for it depends not only on the contents of the refrigerator, but also on imagination.

At any time of the year, you can choose fresh, salted, pickled vegetables for salads and vinaigrettes, which have become familiar and necessary in our daily menu, because the daily use of vegetables is one of the prerequisites for proper nutrition.

To prepare snacks, you can use fish — boiled, poached, fried, baked, aspic, pickled, stuffed, salted, smoked, dried, canned.

Cold fish appetizers are seasoned with sauces and decorated with herbs, onion rings, green onions, beetroot slices, potatoes, olives.

It is good to serve slices of lemon or Antonov apple, pomegranate, pickled fruits with snacks from oily fish.

Aspic fish is served with horseradish or mayonnaise, with slices of salted or fresh cucumber, lemon.

Of the meat snacks, the most popular are probably products made from sub-products and offal — their tongue, legs, liver. Smoked pork products have a peculiar pungent taste.

If the appetizer is fried and boiled meat products, poultry or fish boiled in large pieces, they are pre-cooled and cut into thin and wide slices shortly before serving.

Meat for cold appetizers should not be too fatty, it is better to serve it with a vegetable salad, using horseradish with vinegar or mayonnaise instead of sauce.

Fish snacks are usually served before meat.

A variety of delicious snacks are prepared from seafood, in particular from crabs, shrimps, mussels, scallops, squid, etc.

Mouth-watering, attractive snacks can be made from hard-boiled eggs with the addition of various products, as well as cheese, vegetables and mushrooms.

Sandwiches.

Literally translated from German, a sandwich is bread and butter. In common terminology, it is a slice of bread with some kind of snack product (cheese, ham, sausage, caviar, smoked meat or fish, canned food, etc.).

There are open, closed and small sandwiches on toasted bread, canapes and tartins. For open sandwiches, bread is cut into small slices about 1-1.5 cm thick. Spread with butter (if no fatty foods are used for the sandwich) and garnished with various snacks.

The sandwiches are open.

A ham sandwich.

Put some chopped hard-boiled eggs and ham on a slice of Borodino bread, buttered with mustard. Sprinkle chopped parsley on top.

A herring sandwich.

Place a piece of herring on a rectangular slice of rye bread, spread with cheese mass. Sprinkle finely chopped green onions around it.

Sandwich with sprat and sprat butter.

On a slice of Borodino or table bread, spread with sprat butter, put the sprat, peeled from the head, tail and insides. Make a rim of chopped hard-boiled eggs and chopped green onions around the sprats.

Sandwich with sprats or sardines.

Place a piece of fish on an elongated slice of white bread, buttered with sardines or sprats. Garnish it with a slice of lemon.

Sandwich with chicken or wild bird.

Place a piece of meat from a chicken breast or wild bird on a round slice of white bread, spread with butter and mustard, and place a piece of butter with mustard on it in the form of a button.

They also make sandwiches with cold fried meat — beef and lean pork.

A sandwich made from mashed natural canned fish.

Spread a round slice of Borodino or other black bread with a mixture of mashed egg yolks, saura or mackerel with the addition of butter from a jar.

Sandwich with hot smoked fish.

Place a piece of hot smoked fish on a rectangular slice of white bread, spread with butter and mustard, and add a little mayonnaise to it. Decorate the sandwich with finely chopped green onions.

Sandwiches with vegetables.

Radishes, carrots, celery, dill, parsley, onions, horseradish, etc. are used for vegetable sandwiches. finely grated or minced vegetables are mixed with butter or sour cream, and sometimes the yolk of a hard-boiled egg or grated cheese is added. The resulting mixture is smeared with slices of wheat or rye bread.

Sandwiches with apples.

Spread toasted round slices of white bread with butter, top with boiled and cooled apple slices (without a core). Put a teaspoon of colored jam in the middle of them.

Sandwiches with apples and cheese.

Grate the peeled apples and cheese, add sour cream and spices. Place the cooked mass on slices of white bread spread with butter and decorate with carrot and green tulips.

2 apples.

100 g of cheese.

Sour cream, spices to taste.

Sandwiches with apples, cheese and jam.

Peel the apples, remove the core, and cut into 1 cm thick slices. And lightly fry in butter on both sides. Cut the cheese and white bread into slices the same thickness as the apples. Spread the bread with butter, put a slice of cheese on top, and an apple circle with jam or jelly in the middle.

2 apples.

25 g of butter.

100 g of cheese.

Jam or fruit jelly.

Danish-style apple sandwiches.

Spread slices of white bread with butter, cover them completely with slices of cheese. Place a strip of tomato on top of the cheese. Then, on one side, slices of hard-boiled eggs, on the other, boiled in sugar syrup and cooled apple slices.

1 apple.

100 g of butter.

100 g of cheese.

2 tomatoes.

1 egg.

Sandwiches baked with cheese and apples.

Spread slices of bread with butter, put thinly sliced slices of apples on top, slices of cheese on them. Place in the oven and bake until the cheese begins to melt. You can sprinkle grated nuts on top.

Sandwiches with a mass of apples, cheese and butter.

Grate the peeled apples and melted cheese, mix thoroughly with butter, grated hard cheese, and sour cream. Spread the slices of bread with this mass.

40 g of hard cheese.

50 g of processed cheese.

4 tablespoons butter.

1 apple.

1 tablespoon sour cream.

Sandwiches with cheese butter and apples.

Mix the grated apple with grated cheese, butter and finely chopped onion. Put the mass on slices of bread, decorate with sprigs of parsley on top.

100 g of cheese.

4 tablespoons butter.

1 apple.

1 tablespoon chopped onion. (probably sweet)

4 sprigs of parsley.

Sandwiches with apples and sorrel.

Mix softened butter with sorrel leaves. Add the coarsely grated apple. Beat the mixture, put it on slices of bread and garnish with sprigs of parsley.

100 g of butter.

1 apple.

2 tablespoons finely chopped sorrel.

4 sprigs of parsley.

Sandwiches with herring paste and apples.

Herring fillet soaked in milk and pressed white bread, onion, boiled egg through a meat grinder. Add grated sour apple and vegetable oil to the resulting mass and mix everything well. Place the cooked herring paste on slices of rye bread, spread with butter. Sprinkle finely chopped green onions on top and garnish with slices of sour apples.

100 g of herring fillet. (0.5-0.3 fillets)

1 head of onion.

1 apple.

1 egg.

1 teaspoon of vegetable oil.

2 tablespoons finely chopped green onions.

Sandwiches with herring and apple salad.

Finely chop all the products, add spices and mix. The prepared salad should have a thick consistency. Cover the slices of bread with lettuce leaves, lay the salad of herring and apples on them. Decorate the sandwiches with slices of apple and tomato.

200 g of herring. (1 fillet or 0.6 if large)

2 apples.

1 pickle

1 head of onion

2 tablespoons vegetable oil.

1 egg.

1 tomato.

Lettuce leaves. Mustard, sugar, vinegar to taste.

Leek and apple sandwiches.

Wash the leeks well and cut them into rings. Peel the apples and grate them on a coarse grater. Mix everything and add spices. Place the cooked mass on slices of white bread spread with butter and garnish with leek rings and herbs.

200 g of leek. (4 medium onions or 2 large ones)

2 apples.

2 tablespoons vegetable oil

Herbs, salt and pepper to taste.

Sandwiches with celery and apples.

Boil the celery root in salted water, peel and grate on a medium grater. Peel the apple (preferably sour) and grate it on a coarse grater. Mix everything, add thick sour cream, salt, sugar and mix again. Spread a slice of bread with butter, put a lettuce leaf on it and a pile of celery mass on top.

1 celery root.

1 apple.

1 tablespoon sour cream.

Lettuce leaves, salt, sugar to taste.

Sandwiches with horseradish, quince juice, whipped cream and quince.

Horseradish is cleaned, washed and grated on a fine grater. Add sugar, salt and quince juice to taste. Beat up the thick cream and mix the prepared horseradish in them. Spread slices of white bread with butter, put the prepared whipped cream on top, decorate with slices of quince and serve immediately.

Sandwiches with apricots.

Spread slices of white bread with chocolate butter, put peeled, washed and chopped apricots on top.

Peach sandwiches.

Spread slices of white bread with butter and then honey. Place slices of peaches on top.

Sandwiches with cottage cheese and oranges.

Sort the raisins, rinse, and pour boiling water over them. After 5 minutes, drain the water, dry the raisins, mix with cottage cheese and honey. Put the curd mass on the pieces of bread, decorate with slices of orange on top.

100 g of fat cottage cheese.

1 tablespoon of raisins.

1 tablespoon of honey.

1 orange.

Strawberry sandwiches.

Spread slices of white bread with thick sour cream or curd mass. Place whole or sliced fresh strawberries on top.

Sandwiches with sweet cottage cheese and raspberry jelly.

Spread slices of rye or white bread with butter. Grind the cottage cheese well and add raspberry jelly to taste. Put a thick layer of curd mass on the slices of bread, and a piece of jelly on top. Serve with evening tea.

Closed sandwiches

closed sandwiches are made from two slices of white bread 5-6 cm wide and 0.5 cm thick. both slices are spread with butter, sometimes pre-mixed with various seasonings — mustard for ham and sausage, grated cheese for liver sausage, horseradish for fish, southern sauce for meat, tongue. The product is placed on one slice of bread, the other is tightly covered.

Pineapple and meat sandwiches.

Fry slices of white bread, spread with butter, put on each piece of meat, pineapple and a slice of cheese. Put everything in the oven and bake until the cheese starts to melt. Decorate each sandwich with a slice of pineapple. Sprigs of parsley and a small mound of tomato paste.

4 pieces of meat.

8 slices of pineapple.

4 slices of cheese.

Butter, parsley, tomato paste.

Small sandwiches on toasted bread (canapes and tartins)

For canapes, you can cut bread in the form of various shapes — round, diamond-shaped, square, etc. 0.5-1 cm thick. cut slightly stale bread should be fried in butter so that a crisp, ruddy crust forms and the bread is not dried.

For canapes, you can also bake thinly rolled puff pastry, cutting out various 5-6 cm figures from it with a notch or a knife. For toasted bread sandwiches, spicy snack foods are usually used in a variety of combinations: cold-smoked fish, caviar, herring (especially chopped), spicy cheeses, pitted olives, pates, etc. this is such a beautiful mouth-watering snack that it can replace all other snacks if you make sandwiches from a variety of foods.

Canapé with tomatoes and cucumbers.

Place a semicircular slice of tomato and fresh cucumber on a round piece of toasted bread. The tomato and cucumber should make a full circle. Decorate the middle of the mug with mayonnaise and a slice of red radish.

Canapé with cheese.

Place a thin slice of cheese of the same shape on a crispy square of toasted bread, covering it in the middle with a small mound of butter mixed with tomato paste. Sprinkle grated cheese on top.

Canapes with sprats, anchovies or herring.

Place a piece of tomato on a piece of toasted rye bread, a circle of hard-boiled egg on it, and on top of anchovy or boneless sprat, or a slice of herring. Make a rim of mayonnaise around it, put a button of mayonnaise on the sprat and decorate the sandwich with green leaves or a slice of tomato. A herring sandwich can be covered with mayonnaise in the form of a lattice.

Canapé with cold smoked fish.

Place a thin piece of fish on an oval slice of bread, bend one end of it. Garnish with butter, parsley and a slice of cucumber.

Tartins. These are also small sandwiches on toasted bread, but their special feature is the hot side dish. Meat and other products are placed hot on toasted bread. They are served on pie or dessert plates.

For making tarts, you can recommend, for example, toasted ham, bacon, loin or sausage with fried eggs or fried onions, hot boiled beef with sauce, hot cutlets, cheese baked with slices of tomatoes, liver paste, omelet with green onions, etc.

Croutons with plums.

Spread slices of wheat bread with butter, put several pitted plum halves with the peel down on each slice. В ямки от косточек положить по кусочку сливочного масла и 0,25 ч ложки сахарного песка. Place the bread and plum on a baking sheet greased with butter and place in a heated oven for 10-15 minutes. The slices of bread should be browned, and the plums should become soft and juicy.

30 plums.

2 tablespoons butter.

1-1.5 tablespoons granulated sugar.

Toast with strawberries.

Cut wheat bread into slices, sprinkle with water or milk, heat until soft in the oven or in a frying pan with a lid (without oil). Mash the strawberries, mix with sugar and put them on toast along with the resulting juice, which should be absorbed into the bread.

If desired, cream or sour cream can be added to the berry puree. You can bake the berry mixture with croutons.

200 g of wheat bread.

0.5 cups of water or milk.

1 cup of strawberries.

2 tablespoons of sugar.

1 tablespoon cream or sour cream (optional)

Croutons with cottage cheese and blueberries.

Cut wheat bread into slices, grease with butter or cream margarine, top with cottage cheese, ground with egg and sugar, and place a pile of blueberries in the middle. Bake in the oven. Sprinkle the berries with granulated sugar or put a little honey under them. Croutons can also be served with fresh berries sprinkled with granulated sugar.

200 g of wheat bread.

2 tablespoons butter margarine or butter.

0.75 cups of cottage cheese.

1 egg.

2 tablespoons granulated sugar.

5 tablespoons blueberries

Honey to taste.

Weights and oil mixtures for sandwiches. As well as independent dishes.

Oil mixtures are made from softened butter, which is not heated over a fire, but kept warm for a while. It is not recommended to use mixtures for sandwiches with hot foods.

Oil with mustard.

Put the softened butter in a ceramic bowl, add the prepared mustard and carefully grind it with a spatula or spoon.

100 g of butter.

10 g of ready-made mustard.

Butter with sprats or sardines.

Fry the finely chopped onion in oil, adding a little hot water so that the onion becomes soft and does not brown. Rub the sprats or sardines and toasted onions through a sieve, season this mixture with grated raw apple and salt. Then mix thoroughly with softened butter.

200 g of butter.

50 g — sardines or sprats. — about 2 tablespoons.

30 g — apples.

1 small onion head.

It can be served with hot boiled potatoes.

Butter with sprats.

Peeled from the inside and bones of sprats without heads and tails, rub through a sieve and mix thoroughly with softened butter.

200 g of butter.

75 g — sprats. — about 2.5 tablespoons.

It can be served with hot boiled potatoes.

The oil is green.

Dry the washed parsley without stalks with a towel, chop very finely, grind, add a little salt, and mix thoroughly with softened butter, adding lemon juice.

100 g of butter.

15 g of greens. — a tablespoon of chopped greens.

Lemon juice to taste.

The mass of ham.

Put cold, hard-boiled eggs and ham through a meat grinder, add softened butter. Season the mixture with mustard, salt, pepper and grind thoroughly.

200 g of ham.

2 — eggs.

50 g of butter.

Mustard, salt, pepper — to taste.

This mass can be used as a filling for pancakes.

Cheese mass for sandwiches

Finely grated hard cheese is well ground with softened butter, mustard and hard-boiled egg yolks. The mass should be lush and lump-free.

200 g of cheese.

2 — yolks.

100 g of butter.

1 tsp. — ready mustard.

Mass of hot smoked fish.

Peel the fish from the skin and bones, and put it through a meat grinder along with the yolks of boiled eggs. Season with butter, lemon juice and grind thoroughly.

300 g of fish.

2 — yolks.

75 g of butter.

Lemon juice to taste.

It can be served with hot fried potatoes.

Mass of брынзы.

Mash the брынзы with a wooden spoon and grind it with sour cream.

200 g of брынзы.

100 g of sour cream.

Thina. (tahin)

Thick paste made from ground sesame seeds. Mix sesame seeds, lightly dried in the oven, and olive oil in a blender.

2 cups sesame seeds

0.25 cup olive oil

A mixture of Dukka.

Heat the peanuts, sesame seeds, coriander and cumin in a dry pan until golden, then grind in a blender until smooth. Add salt and black pepper. Store in a tightly sealed container.

200 g of peanuts.

100 g of sesame seeds.

100 g of coriander seeds.

50 g cumin

1 teaspoon of sea salt.

Freshly ground black pepper to taste.

Horseradish butter.

Beat butter into a foam and mix with well-mashed horseradish. The resulting mixture is spread on bread.

200 g of butter.

5 tablespoons grated horseradish.

Garlic butter

Peel the garlic, boil it in boiling water, dry it well, grind it in a mortar and rub it through a sieve adding butter.

200 g of garlic.

250 g of butter.

Garlic butter with basil and cheese.

Grind garlic in a mortar, add basil greens, also grind, add butter, cheese and stir until smooth.

It can be served as a seasoning for fish dishes and pasta.

200 g of butter.

0.5 heads of garlic.

12 sprigs of green basil.

4 tablespoons grated cheese

Salt to taste.

Salads and vinaigrettes.

Salads and vinaigrettes are favorite snack dishes. For their preparation, raw, boiled, canned, pickled vegetables are used, as well as fruits and fruit marinades, boiled and canned meat and fish products, boiled and fried poultry, wild poultry.

The salad of raw vegetables and fruits includes, depending on its recipe, green lettuce, fresh cucumbers, tomatoes, green onions, radishes, all kinds of cabbage, carrots, radishes, peppers, apples.

Vinaigrettes are made from boiled vegetables (potatoes, beets, carrots) with the addition of pickled cucumbers, onions and green onions, sauerkraut, pickled vegetables and fruits. Some vinaigrettes contain herring, boiled or canned meat or fish, and eggs.

Salads and vinaigrettes are seasoned with either a mixture of vinegar or lemon juice with vegetable oil, salt and pepper, or mayonnaise. Some salads made from raw vegetables are seasoned with sour cream. In children's and dietary nutrition, lemon juice is recommended instead of vinegar for salads, and juice squeezed from cranberries for vinaigrettes.

To diversify the taste of salads, you can add sugar, mustard, and ready-made hot sauces to the dressings.

It is advisable to flavor salads by adding parsley, dill, and lemon juice. To prepare sauces and dressings, you need to take fine table salt, powdered sugar and grape or apple vinegar or infused with tarragon.

Salads, especially green ones, should be salted just before serving, otherwise the greens and vegetables give off a lot of juice, lose their appearance and taste.

Boiled products must be cooled before use, it is advisable to cut them into approximately the same pieces.

It is recommended to cut the salad ingredients and season it with sauce immediately before serving. Salads left over after lunch or dinner are stored in the refrigerator, however, it is worth considering that even short-term storage of seasoned salad worsens its taste and reduces its nutritional value.

All vegetables and fruits intended for salads and vinaigrettes should be thoroughly washed before and after cleaning.

Salads and vinaigrettes are usually decorated with the same products from which they are prepared, choosing them in contrast with the color of the vegetable mass.

Preparation of vegetables and fruits for salads and vinaigrettes. The taste and appearance of the finished dish largely depend on how the products are prepared.

Green salad. Healthy lettuce leaves are selected and thoroughly rinsed in cold water, changing the water 2-3 times. Then the salad is spread on a sieve to drain the water, and dried on a napkin before cooking.

Salad celery. After removing the roots, cut out the darkened areas of the stems with a knife and after keeping 1-2 hours in cold water, rinse the celery 2 times in clean water.

Parsley greens. The greens (sprigs) of parsley washed in water are used to decorate salads.

Cucumbers are fresh. They wash and peel the bitter cucumbers, cut them into slices, strips or cubes. Cucumbers from greenhouses usually do not have their skins cut off.

Cucumbers are salty. Cut into slices, large ones are peeled.

Tomatoes. Ripe large tomatoes are selected for the salad. Rinse with cold water and cut into slices. If you need to cook tomatoes without peel, then put them in boiling water for 1 minute, and then immediately peel them.

Onion and green onion. Large sweet onions are most suitable for salad. It is cleaned, cut into very thin slices, and disassembled into rings. To remove excessive bitterness, sliced onions can be poured with vinegar. Or pour boiling water for 1-2 minutes.

Green onions, chopped and washed with cold water, are cut into 3-4 cm pieces for salads, and onions are cut into smaller pieces for vinaigrettes.

Apples and pears. They are peeled off. If the apples are cut into circles, then the middle with the grains is pre-removed with a special notch. You can first cut the apples and pears into 4 pieces, cut out the core, and then cut them into slices, straws, or cubes.

Oranges and tangerines. They are peeled, disassembled into slices or cut into circles (without grains). Peel off the peel (top layer), thinly slice and sprinkle the salad.

Grapes, cherries, strawberries, and other berries. Healthy ripe berries are selected, washed in cold water, dried on a sieve. The pits of cherries and cherries are removed.

Carrots, turnips. Peeled, washed and boiled (preferably in a broth intended for soup). The cooled vegetables are cut into slices or small cubes. (0.5 cm).

You can use these vegetables raw for salads: wash, peel and cut into small cubes.

Potato. Boiled in the peel. They are cooled, peeled and sliced.

Beet. Boiled or baked in the oven, without peeling, without adding salt. Then cooled and sliced.

Asparagus. They are washed, a thin layer of skin is removed, then washed again and cut into sticks 3-4 cm long. boiled in salted water, cooled and stored in broth.

Cauliflower. They are disassembled into small stumps, boiled and stored in the same way as asparagus.

Bean and pea pods. The veins are cleaned and washed, the bean pods are cut into pieces 2-3 cm long, the pea pods are cut in half. Each variety of pods is boiled separately in boiling salted water. After cooking, they are thrown into a colander and cooled.

Canned vegetables. Peas, beans, cauliflower, carrots, beets, tomatoes and other canned vegetables are very convenient for salads, as they do not require pre-preparation and cooking. Before adding canned vegetables to the salad, dry them in a sieve or colander.

Green salad with sour cream and egg.

Slice the washed and dried green salad and put it in a bowl. Cut hard-boiled eggs into thin slices and mix with sour cream dressing with vinegar. Before serving, season the salad, put it in a salad bowl, garnish with slices of fresh cucumbers and sprinkle with finely chopped dill or parsley.

300 g of green salad.

1 — fresh cucumber.

2 — eggs.

0.5 cups of vinegar and sour cream dressing.

Green salad with oil and vinegar.

Slice the washed and dried green salad and put it in a salad bowl. Before serving, pour the vinegar dressing with salt, ground pepper, sugar and vegetable oil. Stir and sprinkle with dill or parsley. On top of the salad, you can put fresh cucumbers, sliced into circles, as well as crusts of white bread, grated with garlic and sliced into lozenges.

Salad is served with grilled and boiled meat dishes, as well as fried fish.

300 g of green salad.

0.25 cups of vinegar dressing made from vinegar and vegetable oil. (1 tablespoon vinegar, salt, ground pepper to taste, 0.25 teaspoons powdered sugar, 2-3 tablespoons vegetable oil.)

Radish salad with sour cream and egg yolk.

Wash the radishes (pre-peel the white ones), cut into thin slices. Grind the yolk of a hard-boiled egg in a bowl, adding sour cream and salt. Season the radishes with this mixture, add the thinly sliced egg white and mix. Sprinkle the salad with chopped herbs.

2-3 bunches of radishes.

1 — egg.

0.5 cups of sour cream (or 1 cup of yogurt)

Dill greens.

Green onion salad with egg.

Peel the hard-boiled eggs from the shell, cut into cubes, leaving 1 yolk for the sauce. Finely chop the washed green onions and mix them with the chopped eggs. Prepare the sauce: carefully grind the yolk in a cup, stir with mustard until smooth and without stopping to grind, combine with oil, season with salt, sugar, pepper to taste. Season the salad with the prepared sauce, garnish with slices of tomatoes or decoratively chopped carrots, or red pepper.

150 g of green onion. (2-3 bundles)

5 — eggs

4 tablespoons of vegetable oil.

1 tablespoon of ready-made mustard

Beetroot salad with horseradish.

Boil the beets that have not been peeled, cool, peel and cut into thin slices. Boil water with vinegar, adding salt, spices, and sugar to taste. Grate on a grater with large holes or scrape horseradish with shavings. Put the beetroot in layers in ceramic or glass dishes, sprinkling each layer with horseradish. Pour in the prepared marinade. Store in a cool place. The salad will be ready for use in 1-2 days.

500 g of beetroot.

0.5 cups of vinegar.

2 horseradish roots.

1 bay leaf.

5-6 peas of pepper.

Pumpkin salad with apples. (dessert) — I tried it with store-bought juice — it's delicious.

Cut the raw young pumpkin into thin strips and mix with sliced apples. Add lemon or orange juice for sharpness, and honey for sweetness. Sprinkle the salad with crushed nuts.

500 g of pumpkin.

3 — apples.

Juice of 1 lemon or orange. (0,25 cup)

3 tablespoons of honey.

0.5 cups of crushed nuts.

Refreshing salad with radish.

Thoroughly wash the radish, carrot and apple with a brush, peel, wash again and grate on a fine grater. Mix the mixture evenly. Add the minced garlic and zest. Squeeze the lemon juice into the salad, mix again, add a little salt.

1 — a small radish.

1 — medium carrots.

1 — Antonov apple.

3-4 cloves of garlic.

0.25 lemon.

0.5 teaspoons of ground dry zest or fresh zest from a quarter of a lemon.

Salad of tomatoes, cucumbers and sweet peppers.

Wash the cucumbers and tomatoes in cold water. Cut out the stem of the sweet bell pepper and carefully remove the seeds. Rinse the peeled onion in cold water. Cut cucumbers and tomatoes into circles, and peppers and onions into rings. Rinse and finely chop the cilantro, basil and parsley. Place the vegetables in rows in a salad bowl, add salt and pepper to taste, garnish with onion rings, drizzle with vinegar and sprinkle with chopped herbs.

100 g of tomatoes.

50 g of sweet bell pepper.

100 g of cucumbers.

1 onion head.

Spicy greens.

Salad of red pepper, green peas and rice.

Cook the crumbly rice. Bake the red bell pepper in the oven, cut it into long strips. Boil the green peas. Mix vegetables with rice, add salt to taste. Season with a sauce of vegetable oil, vinegar and sugar. Place in a salad bowl and garnish with egg slices. Salad can be prepared faster using pickled red peppers and canned green peas. At the same time, less vinegar is added to the dressing.

1 cup of boiled rice.

6 pods. — red pepper.

1 cup of boiled green peas.

2 tablespoons vinegar

2 tablespoons vegetable oil.

1 egg.

Eggplant salad with onions and green peas.

Wash the eggplants, peel them, cut them into slices and put them lightly in a frying pan, dipped in heated vegetable oil. Cut the washed onion into cubes, dip into the stewed eggplant and immediately remove everything, cool, mix with peas, finely chopped apple and eggs, diced, season with salt, lemon juice and sugar to taste. Put it in a salad bowl and pour the sauce made from mayonnaise with sour cream, mustard and garlic. Garnish with tomato slices.

300 g of eggplant.

150 g of onion. (3 medium onions.)

100 g of canned green peas.

2 — hard-boiled eggs.

1 — an apple.

0.5 cups of mayonnaise.

1 teaspoon of ready-made mustard.

2 cloves of garlic.

0.5 cups of sour cream.

1 tablespoon of vegetable oil.

Salad of canned green beans.

In a porcelain bowl, pour the juice of canned beans, add sugar and vinegar to it. Cut the peeled onion into thin rings and put it in the juice prepared for the salad. Add a little pepper, salt, and green string beans.

The salad should be cooked 3 hours before serving, so that the flavors have time to combine.

It is served with cold grilled meat.

1 can of green beans

150 g of onion. (3 medium onions.)

30 g of vinegar. (2 tablespoons.)

30 g of sugar. (1.5 full tablespoons without a slide.)

10 g of salt (a heaped teaspoon.)

Pepper on the tip of a knife.

Vegetable salad with meat.

Finely chop boiled chilled meat, boiled potatoes, cucumbers, apple and hard-boiled egg, mix, add green peas, season with mayonnaise and decorate with egg slices, pieces of meat and lettuce leaves.

200 g of meat.

2-3 potatoes

1 apple

2 fresh or pickled cucumbers.

2 eggs (1 for decoration)

8 tablespoons canned green peas. (200 g jar)

0.5 cups of mayonnaise

Green salad for decoration.

Salad of domestic or wild poultry.

Fillet of boiled or fried chicken (grouse or partridge), boiled potatoes, cucumbers, hard-boiled egg and peeled apple cut into thin slices, lettuce leaves cut into 2-3 pieces each. Put it in a bowl, add salt, mix with mayonnaise, add salt, vinegar (lemon juice) and powdered sugar. Place the seasoned salad in a salad bowl, garnish with lettuce leaves and slices of hard-boiled eggs, as well as slices of tomatoes and fresh cucumbers.

Chicken fillet (grouse, partridge) watch the video how to pluck a chicken in 10 minutes.

4 potatoes

2 fresh or salted cucumbers

100 g of green salad.

2 eggs (1 for decoration)

1 apple.

0.5 cups of mayonnaise.

1 tablespoon vinegar (lemon juice)

0.5 teaspoons powdered sugar.

Fish fillet salad with egg and herbs.

Boil the fillet of sea fish, cool and cut into thin slices, and the hard-boiled egg into cubes. Put everything in a bowl, add salt and pepper to taste. (you can add a little granulated sugar or powdered sugar). Stir, pour mayonnaise mixed with sour cream. Sprinkle with finely chopped parsley, garnish with sprigs of parsley and lemon slices.

300 g of fillet of sea fish.

1 egg.

0.25 cups of mayonnaise.

0.25 cups sour cream.

30 g of parsley.

1 lemon.

Salad of oily sea fish.

Boil the fish in cucumber brine or salted water, cool well and cut into thin slices, and the hard-boiled egg into cubes. (to remove the unpleasant taste of boiled fat) Put everything in a salad bowl, add salt and pepper to taste, mix, sprinkle with parsley, pour mayonnaise mixed with sour cream. Decorate the finished salad with lemon slices or pickled vegetables.

300 g of fatty fish fillet.

1 tablespoon of mayonnaise.

1 tablespoon sour cream.

1 egg.

30 g of parsley. (for decoration)

Fish salad with horseradish.

Cut the boiled cold fish into pieces. Peeled boiled potatoes and cucumbers cut into slices. Put grated horseradish in a bowl, add mayonnaise, salt, vinegar, mix with chopped fish, potatoes, cucumbers and transfer to a salad bowl. Decorate the salad with cucumber slices, finely chopped green onions, grated horseradish and parsley.

250 g of fish.

4 potatoes.

2 pickles.

100 g of horseradish.

0.5 cups of mayonnaise.

2 teaspoons of vinegar.

50 g of green onions.

Salad of kilek, hamsa, and tulka's.

Cut boiled potatoes and carrots, fresh and pickled cucumbers, tomatoes into slices, green onions into slices about 2 cm long, add canned green peas, the flesh of salted peels (without the head, insides and tail). To prepare the dressing: mix sugar, salt, ground pepper, dilute with vinegar and add vegetable oil.

150 g kilka — jar. (hamsa, tuylka)

2-3 potatoes.

1-2 cucumbers.

1-2 tomatoes.

1 carrot.

2 heads of green onions with feathers.

3 tablespoons green peas.

5-6 leaves of green salad.

2 teaspoons chopped dill and parsley.

For refueling:

3 tablespoons of vinegar 2-3%

0.5 teaspoons of sugar.

Salt and ground pepper to taste.

Potato salad with squid.

Thaw the frozen squid fillet, remove the skin from the fillet, rinse it thoroughly in cold water, then beat off both sides and boil in salted water at a low boil for 3-5 minutes, then cool in the broth and cut into strips. Cut the boiled potatoes into slices, wash and chop the green onions. Cut the cucumbers into strips. (I sliced it like a potato) Mix the vegetables with the squid, add salt and pepper to taste, and mix again. Before serving, season the salad with sour cream and sprinkle with finely chopped parsley or dill. (I seasoned it with mayonnaise)

200 g of squid — 1 squid.

4-5 potatoes.

2-3 pickles.

50-100 g of green onion.

100 g of sour cream. (mayonnaise)

Greens.

Vegetable salad with canned sea cabbage.

Chop the white cabbage, grind it with salt, and squeeze it out slightly. Chop the pepper. Finely chop the onion. Combine the prepared vegetables, cabbage, pepper and most of the onion with sea cabbage, add salt to taste, season with vegetable oil and sugar. Put it in a salad bowl, garnish with sliced cucumber and sprinkle with green onions.

150-200 g of canned sea cabbage.

150 g of white cabbage. 0.2 fork.

50 g of green onions.

100 g of sweet pepper. — 1 medium pepper

1 fresh cucumber.

3 tablespoons vegetable oil.

20 g of sugar. 1.5 tablespoons.

Makfusa (baked zucchini salad)

Wash the courgettes and cut them in half lengthwise. Peel the onion and cut it into 4 pieces. Grease the zucchini and onion with olive oil.

Preheat the oven to 200 degrees Celsius, put the vegetables on a baking sheet and bake until soft (20 minutes).

Scald tomatoes with boiling water, peel, and cut into small cubes. Remove the zucchini and onion from the oven, cool and divide into medium-sized pieces with a fork. Peel the garlic. Wash the ore pepper and remove the seeds.

Grind garlic with salt and ore in a mortar. Add lemon juice. Wash and finely chop the parsley. Put the salad in a bowl, mix with the garlic mixture. Add salt to taste. Drizzle with olive oil. Sprinkle with herbs and serve.

3 small courgettes (you can also use zucchini or eggplant.)

1 onion. (large)

2-3 tablespoons olive oil.

3 tomatoes (medium)

2 cloves of garlic.

1 green ore pepper.

Salt to taste

0.5 lemon juice.

0.5 bunch of parsley.

Fatouche vegetable salad.

Wash and finely chop tomatoes, cucumbers and radishes. Peel the ore pepper from the seeds and chop it. Wash the green onions and chop them finely.

Wash the arugula, parsley and cilantro, and shake off the water. Finely chop the parsley and coriander. Mix the vegetables and finely chopped herbs in a bowl, sprinkle with arugula. Add salt to taste.

Mix olive oil with lemon juice and pour this dressing over the salad. Put it in a salad bowl. Sprinkle with the dukka mixture and serve.

3 tomatoes (large)

2 cucumbers (medium)

3 radishes.

1 ore pepper.

3-4 green onion feathers.

0.25 bunch of arugula.

0.25 bunch of parsley.

0.25 bunch of cilantro.

Salt to taste.

4 tablespoons olive oil.

4 tablespoons lemon juice.

2 tablespoons of the dukka mixture. (see mixtures)

Tabouleh salad with bulgur.

Pour a glass of boiling water over the bulgur. Let it brew for 25-30 minutes. Wash and dry the tomatoes, parsley and green onions. Cut the tomato into small cubes. Finely chop the greens. Drain the water from the bulgur. Mix it in a salad bowl with tomatoes and herbs. Beat olive oil with lemon juice, pour this dressing over the salad, add salt to taste, and mix. Let stand in the refrigerator for 1 hour before serving.

0.5 cups of bulgur.

1 tomato. (average)

1 bunch of parsley.

2-3 green onion feathers.

2 tablespoons olive oil.

Juice of 0.5 lemon.

Salt to taste.