Rus Articles Journal

How many herbs dishes you know?

The nettle Is burning will be born and in Russian cabbage soup it is useful - said in old times. And what we know today about the first spring herbs which could fill shortage of vitamins on our table, do house meals nutritious and useful? Try several recipes, perhaps, they will be to the taste to you.

Russian cabbage soup from a nettle.

of 200 grams of young escapes and leaves of a nettle lower for 2 - 3 minutes in the boiling water, cast away on a colander, pass via the meat grinder, add 1 - 2 tablespoons of fat and you extinguish 12 - 15 minutes. Having cut carrots, a root of parsley and onions, fry them, add a little flour and fry 2 - 3 more minutes. Fill in the vegetables made thus and a nettle with hot meat broth or broth from - under nettles (2 - 2,5 liters) and you cook 20 - 25 minutes. In 5 - 10 minutes prior to the end of cooking add the cut sorrel (50 grams), bay leaf, pepper and salt to taste. Give Russian cabbage soup with the egg hard-boiled sour cream and greens.

Nettle kvass soup. Take

liter of kvass, 300 grams of leaves of a nettle, a fresh cucumber, a little redisok, a bulb, 30 grams of sour cream and 2 eggs hard-boiled there are a little fennel. Wash out a nettle, fill in with a glass of boiled water and boil 15 minutes, and then cast away on a colander and wipe. Cut a cucumber, a garden radish, onions and fennel, mix with kvass, salt and mix with krapivny mashed potatoes. When giving on a table fill soup with sour cream and eggs cut by ringlets.

A stuffing for pies from a nettle. fill in

of Kilograms of leaves of a nettle with abrupt boiled water, sustain 5 minutes, then crush, mix with five hard-boiled and small cut eggs and 100 grams of boiled rice, salt to taste.

Paste for nettle sandwiches.

Mix 4 tablespoons of small cut nettle leaves, a teaspoon of the crushed fennel, 80 grams of cottage cheese, and 80 grams crushed (it is possible to rub on a large grater) processed cheese. Properly mix the received weight or shake up the mixer.

Salad from leaves of a dandelion, green onions and parsley. lower

of 100 grams of leaves of a dandelion for half an hour in the cold added some salt water (that the bitterness disappeared), then dry and crush. Add 50 grams of the chopped green onions, 25 grams of small cut parsley greens, salt and vinegar to taste. Mix everything, fill with sunflower oil, and from above strew with the crushed fennel greens.

Nettle salad with walnuts.

In the boiling water for 5 minutes lower 200 grams of leaves of a nettle, then cast away them on a colander and chop. Crush 25 grams of kernels of walnuts, part them with nettle broth (1/4 glass), add a teaspoon of vinegar and fill with this mix a nettle. Strew a ready dish with the chopped parsley greens (20 grams) and green onions (30 grams).

Nettle and parsley salad. Take

150 grams of leaves of a nettle, lower for 5 minutes in the boiling water, then cast away on a colander, dry and small cut. Add the crushed parsley greens (50 grams), cut and put from above ringlets of the hard-boiled egg, fill with sour cream (30 grams), salt and vinegar to taste.

Nettle egg salad. lower

of 150 grams of leaves of a nettle for 5 minutes in the boiling water. Merge water, crush a nettle and lay out on a dish. From above put ringlets of the hard-boiled egg, fill with 20 grams of mayonnaise (or the same amount of sour cream) and salt to taste.

Nettle salad, sorrel, plantain, green onions and dandelion.

of 300 grams of leaves of a nettle, on 200 grams of a sorrel and a plantain, wash out 100 grams of green onions and 50 grams of leaves of a dandelion and dry. Previously half an hour take dandelion leaves in cold water. Small cut a plant, mix with two hard-boiled and crushed eggs, dress with sunflower oil or mayonnaise and salt to taste.

Salad from a plantain, onions and a nettle. Lower

in boiled water for 1 - 2 minutes of 120 grams of leaves of a plantain and 50 grams of leaves of a nettle, cast away on a colander. Then crush everything, add the chopped onions (80 grams) grated (or table) horse-radish (50 grams) and the boiled egg cut by circles. Fill salad with sour cream (40 grams), apple cider vinegar and salt to taste.

Salad from Ivan - tea, green onions and horse-radish.

of 100 grams of young escapes and leaves Ivan - tea lower in boiled water for 1 - 2 minutes, dry and crush. Add 50 grams of the chopped green onions, 2 tablespoons of grated horse-radish, salt to taste. Mix everything, fill with 20 grams of sour cream and juice 1/4 of a lemon.

Salad from a burdock and parsley. lower

of 120 grams of young leaves of a burdock in boiled water for 2 - 3 minutes and cast away on a colander. Then crush leaves, add 80 grams of the cut greens of parsley and 20 grams of polished horse-radish. Mix everything, fill with 30 grams of sour cream and salt to taste.

Dishes need to be prepared only from young escapes, leaves and herbs. Do not collect a grass near highways, railway tracks and industrial facilities, dumps. Carefully touch greens and wash out. To reduce losses of vitamins, cook salads, soups just before giving on a table. Knife herbs from stainless steel and serve dishes only in the porcelain, glass or enameled ware.