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    Food categoryNameIngredientsRecipe
    The first Potato soup with buckwheat

    • 2 large potatoes;

    • 2 carrots;

    • Parsley;

    • Parsnip;

    • ½ garlic;

    • 3 onions;

    • 200 grams of buckwheat.

    Vegetables are boiled. As the potatoes are added, the cereal is added, and it continues to cook until the buckwheat is fully cooked.
    Lentil Chowder

    • 500 grams of lentils;

    • 200 g grated carrots;

    • 2 cloves of garlic;

    • salt, spices - to taste;

    • bay leaf and green onions to decorate the dish.

    Lentils are boiled together with carrots for 3 hours, stirred regularly. Add salt, pepper and bay leaf. Garlic is crumbed 5 minutes before the dish is ready. You can add a little water to dilute the thickness of the chowder.
    Cabbage Tomato Soup

    • 2 potatoes;

    • 1 large onion;

    • 1 carrot;

    • ½ cabbage cabbage (400 g);

    • Tomato paste;

    • Bay leaf;

    Diced potatoes are sent to boil until half cooked, then chopped onions, cabbage and carrots are added (can be sliced) and seasoned with tomato paste (2 tbsp), bay leaf is added 5 minutes before the soup is fully cooked.For decoration use parsley and dill.
    Lenten soup

    • 2 potatoes;

    • 100g cabbage; 1 carrot; 2 onions;

    • Greens - parsley, dill (you can add celery root);

    • Allspice;

    • Dry garlic;

    • Bay leaf.

    Potatoes are cut into 2 parts, onions - by 4. Cabbage leaves are separated from the stalk, cut and thrown to boil in the broth with greens, add pepper and bay leaf. If celery root is used, it is cut into large strips or grated on a coarse grater. Finely chopped carrots are mixed with garlic seasoning and injected into soup. For spiciness, you can season with red pepper.
    The second Boiled potatoes with nuts

    • 500 grams of potatoes;

    • 1 onion;

    • 100 grams of walnuts;

    • 1 clove of garlic;

    • Wine vinegar (1 tbsp. L.);

    • Cilantro, parsley, dill - for decoration;

    • Spices - salt, red pepper.

    The washed potatoes are boiled in their skins, cooled, cleaned and cut into cubes. Mix ground walnuts with garlic gruel, red pepper and salt. The spicy mixture is mixed with potatoes, seasoned with wine vinegar with shredded onions, the finished dish is decorated with fresh greens.
    Lenten meatballs from potatoes

    • 500 grams of potatoes;

    • 1 onion;

    • 100 grams of walnuts;

    • 1 clove of garlic;

    • 250 ml of pure water;

    • Vinegar;

    • Greens - cilantro, saffron.

    • A mixture of peppers;

    • Salt.

    Potatoes are boiled, mashed in mashed potatoes. Squeeze the nut oil into a mixture of spices and herbs (to crush the nuts before extracting the “juice” they use a high-power blender), pour them into separate dishes. In a mixture of nuts and spices pour water with vinegar diluted in it, add finely chopped onions and herbs. Combine with potato mass. Small meatballs are molded from the resulting “dough”, spread on a plate, making a small depression in each ball, into which nut oil is poured.
    Bean puree

    • 200 grams of red beans;

    • Onions - to taste;

    • 40 grams of walnuts;

    • Vinegar;

    • Salt;

    • Dill, cilantro, parsley.

    Beans are boiled until half cooked, add finely chopped onion, salt. After the dish is ready, the puree is filtered, the broth is left for the bean mass. All fill with a nut crumb, vinegar and decorate with greens.
    Vegetable Barley The washed barley is poured with water, brought to a boil and cooked over medium heat for 2 hours. In the process of cooking add grated carrots, finely chopped onions and spices, bay leaf - 5 minutes before the dish is ready.
    Salads without adding oil Salad with prunes

    • 100 g of cabbage;

    • 8-10 pcs. prunes;

    • ½ lemon;

    • 1 carrot;

    • Salt, sugar - to taste.

    Finely chopped cabbage fray with sugar and salt, squeeze the juice. Prunes are stoned and soaked for 2 hours in hot water. Rub carrots together with lemon. All ingredients are mixed in a large bowl.
    Salad with carrots and pickles

    • 800 g carrots;

    • 5 cucumbers gherkins;

    • 200 ml of tomato juice;

    • Pepper.

    Cucumbers finely chopped, pour tomato juice, season with pepper and set aside for 20 minutes. Carrot finely chop, combine with cucumber mixture and serve to the table.
    Carrot Apple Salad

    • 2 carrots;

    • 1 apple;

    • Sugar and salt - to taste;

    • Table vinegar.

    The apple is peeled, cut into strips, mixed with grated carrots. Add sugar, salt, season with vinegar.
    Pumpkin and Apple Salad

    • 200 g pumpkin;

    • 1 apple;

    • Peel of 1 lemon;

    • 1 tbsp. l. liquid honey;

    • Any nuts.

    Pumpkin with apples tinder shavings, "seasoned" lemon zest and sprinkled with lemon juice. Sweeten the mixture with honey, crumble nuts on top.
    Dessert Cranberry Mousse

    • 750 ml of pure water;

    • 150 g of cranberry;

    • 150 g of semolina;

    • 100 g of sugar.

    Squeeze juice from cranberries, boil and filter. Cranberry squeeze boil, add sugar and semolina. Stir regularly during cooking. The finished gruel is cooled, add cranberry nectar, beat with a kitchen whisk or a mixer. Mousse laid out on bowls. Decorate with whole cranberries.
    Lemon Jelly with Rice

    • 100 grams of white rice;

    • 100 g of sugar;

    • Agar-agar - for jelly (1 tbsp.);

    • 4 lemons;

    • 100 g lemon - for syrup.

    The rice is boiled with sugar. Agar is poured with water, heated to complete dissolution (do not boil!), Add sugar, juice of 2 lemons. Heat again, avoiding boiling. Warm rice is poured with a jelly mixture, cooled and placed in a refrigerator. Frozen portions of rice jelly are poured over with sugar-lemon syrup.

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