Rus Articles Journal

Ukrainian cuisine: 4 tasty ripe vegetables

soups there is a wish for something refreshing in the Summer... Perhaps soup? And why is not present - now when around there are so much ripe, fresh vegetables, it is a high time to serve cold tomatoes soup or fast borsch from young beet to a table. And children for certain will like liver dumplings soup especially as it is possible to put any vegetables in it - and darlings (from the point of view of the child), and useful (from the point of view of mother). Today we publish recipes from the new book of the Welcome series of the culinary magazine “Hlebsol“.

Holodnik from tomatoes

Fine summer soup something is similar to the Spanish gazpacho or the Russian beetroot soup. But in the Ukrainian option he is trained without beet and cucumbers, staking on potatoes.

During a heat when there is a wish for something easy and refreshing, it disperses with a bang.

  1. slit the Skin at tomatoes a cross - crosswise, scald them boiled water and husk. Then wipe tomatoes through a sieve or crush in the blender.
  2. Onions small chop
  3. , add to tomatoes.
  4. Boil new potato in a uniform, clean and cut in small cubes.
  5. Bread also cut
  6. in cubes and prepare toasts. Them it is possible at desire to dry in an oven, but will be to roast on olive oil more tasty. Rub toasts with garlic.
  7. Tomato weight dilute
  8. with cold boiled water, salt and pepper to taste, cool. On a separate plate to soup serve boiled potatoes and garlick croutons. Decorate soup with chopped greens.

Council: it is better for
to replace water with ice cubes in the Summer. Taya, they will dilute soup to the necessary consistence and at the same time to cool it.

Tomato dumplings soup

This soup is cooked in the Kherson region known for the tomatoes. In September, passing Kherson by train or the car, it is possible to buy a two-three of buckets of ideal tomatoes for real kopeks from the grandmothers trading along the road. Red, strong, one to one, these tomatoes - the real national wealth.

For dumplings:

  1. In a pan with a thick bottom fry small cut onions and garlic on oil. Onions have to become transparent and begin slightly - to be reddened slightly.
  2. slit the Skin on tomatoes a cross - crosswise, drench with boiled water and remove. Small chop pulp and add to onions and garlic. You extinguish everything together 5 minutes, periodically stirring slowly.
  3. Add broth in a pan, reduce fire and you cook even minutes 8 - 10, to boiling.
  4. Separately make for
  5. dumplings. For this purpose mix cottage cheese, a yolk, flour, a nutmeg and salt. You will boil a small pan of water. By means of two teaspoons form of the cottage cheese test of dumpling and lower in the boiling added some salt water. Dumplings have to be small, in 1/3 teaspoon.
  6. After dumplings will emerge, take out them, cast away on a sieve and let`s flow down to water.
  7. Add some dumpling to tomato soup, salt and pepper to taste. Add 2 tablespoons of vegetable oil. Before giving directly put a basil branch in a plate.

Council:
Taste of soup directly depends on quality of tomatoes. Do not try to train him on pale greenhouse fruits. Wait for a season - and this soup will become your darling.

Borsch fast

Borsch is a contribution of Ukrainians to gold fund of a world gastronomy. And fast borsch - also in dietology. Easy, but nourishing, available at all seasons of the year, such soup is necessary to a table not only those who hold a post, but also that who just wants to lose couple of extra kilos.

  1. Haricot wet

    for the night in cold water. Then merge water, again fill in clear water and you cook minutes 40 - haricot has to become soft, but not boil soft.

  2. Potatoes clean
  3. , cut bars and put to cook together with peas of pepper and bay leaf.
  4. On a frying pan with a thick bottom warm vegetable oil. Lay out the carrots grated on a large grater there and brown. Then add the grated beet and small cut onions. Well redden everything.
  5. Tomatoes scald
  6. boiled water, remove a thin skin, small chop and add to a vegetable zazharka. If you use tomato paste, add it. You extinguish everything together several minutes, lay out in a pan to potato. Reduce fire and cover a pan.
  7. Cabbage chop
  8. , send to a pan. Add boiled haricot there.
  9. Garlic pass
  10. through a press or crush in a mortar, add to borsch together with small cut greens, salt.
  11. Switch off fire under a pan and leave borsch to be drawn.
  12. at will fill
  13. When giving with sour cream.

Council:
It is very important to strong not to digest cabbage. You hold it on fire literally 5 minutes, and then it will reach under a cover.

the Vole with liver dumplings

This soup - the real find for baby and dietary food. The boiled and slightly browned vegetables perfectly are acquired, and liver dumplings will be pleasant even to the choosiest children who in any other look do not transfer a useful liver to spirit. What is pleasant, the vegetable set can be changed to taste and a season. And in the winter vegetables from a freezing will approach.

  • 1/2 of a root of a parsnip
  • 2 heads of cabbage of a kohlrabi
  • 1 bulb
  • 2 carrots
  • of 5 potatoes
  • 1 - 2 a garlic glove
  • of 10 g of butter
  • a parsley bunch
  • vegetable oil
  • bay leaf
  • peppercorn, salt

For dumplings:

  • 1 yolk
  • of 2 tablespoons of semolina
  • a ground nutmeg
  • salt, pepper
    1. Potatoes clean
      • of 200 g of a veal or chicken liver, cut bars and you cook to semi-readiness.
      • On a frying pan with a thick bottom warm vegetable oil and add to it creamy. Clean carrots, a parsnip, a kohlrabi, onions and garlic, rub on a large grater and brown on mix vegetable and butter.
      • the Browned vegetables put
      • in a pan to potato, lower fire, close a cover and continue to cook to readiness of potatoes. Salt, add a pea of black pepper and bay leaf.
      • the Liver wash up
      • , remove films and turn in the meat grinder. Add a yolk, semolina, a nutmeg, salt and pepper, well mix everything. If mix turned out too liquid, add still semolina. By means of two teaspoons create small dumplings (from 1/2 spoon) and lay out in the boiling added some salt water. When dumplings emerge, cast away them on a sieve and let`s flow down to water.
      • Put dumplings in soup, salt. Before giving add the crushed parsley greens to soup.

    From the book “Recipes of Ukrainian Cuisine Which You Love“