First meal
Just cook chicken broth( from carcass or chopped small parts of the shoulder blades, neck, wings, giblets), cooking time about 2 h.
For 1 serving: meat - 30-40 g, sugar or marrow bone - 20-30 g,carrots and parsley root - 1/10 pcs., onion - 1/4 pcs., parsley greens - 2-3 sprigs, water - 150-200 ml, salt to taste. Broth with meatballs. Cook the meat broth. Dip into the boiling broth of meatballs and cook at low boil for 10 minutes. Finished broth sprinkled with finely chopped herbs.
Preparation of meatballs: let the meat boil twice through the meat grinder along with pre-soaked bread in cold water and squeezed wheat( without crusts), then add the beaten egg, grated raw onion, salt and mix. Prepared minced meat in the form of pellets the size of a hazelnut.
For 1 serving: beef - 50 g, carrots, parsley root - 1/10 pcs, onion - 1/2 pc., Wheat bread - 5 g, egg 1/4 pcs, water 150-200 ml, greensparsley( dill) - 2-3 twigs, salt to taste.
Soup with cauliflower. Head cabbage cleaned of leaves, wash, divided into small inflorescences, put in boiling water and cook until soft 15 minutes. Welded cabbage to a colander or sieve, and in a hot broth to fill the sifted semolina and cook for 15 minutes. After this, pour in the heated milk, put cooked cabbage and bring to a boil. Put a piece of butter in a bowl of soup.
For 1 serving: color cabbage - 50 g, croup of semolina - 4 g, milk - 100 g, butter - 5 g, salt to taste. Soup with potatoes. Wash potatoes, peel, cut into thin noodles, dip into boiling salted water and cook for 30 minutes, then add warmed milk and cook for 2-3 minutes. Put a piece of butter and croutons from wheat bread in a bowl.
For 1 serving: potatoes - 70 g, milk - 100 g, butter - 5 g, wheat bread for toasts 15 g, salt to taste.
Borsch green. Cook the beetroot and carrots, grate them. Onion finely chop and saute with carrots until golden brown. Boil the diced potatoes in boiling water, boil until half ready, add finely chopped sorrel, bring to a boil, add beets, onions and carrots, lemon acid and pariah, over low heat for 2 minutes. Egg boiled hard, finely chopped, put a plate of borscht and season with sour cream.
For 1 serving: Beetroot 1/2 cc., Potato-1 tuber, oxal-100 g, carrot- 1/2 cc., Onion 1/2 cc., Egg- 1/2 pc., Citric acid - onthe tip of the knife.butter. 5 G.
Soup with Oatmeal. Wash In a few waters, crushed oatmeal and 2 hours before the beginning of the brand, stir it with cold water, then cook in the same WAT for a slight boil for 30 minutes, then rub through a frequent sieve. In the bargain, add hot milk and young green peas cooked in salted water, allow to boil, before filling with heat, season with butter and raw egg yolk, pre-mixed with 2-3 tablespoons of boiled milk.
For 1 serving: oat groats - 20 g, milk - 50 ml, green peas - 8 g, butter - 5 g, egg( yolk) - D pc. Bean soup. Onions, carrots and parsley root are cleaned, finely chopped, browned until golden brown. Bean boil until cooked, add the peeled and sliced potatoes, cook until half-prepared potatoes, add the sliced vegetables and cook over low heat until cooked.
For 1 serving: beans - 2 tablespoons, carrots - 1 piece, potatoes - 1 tuber, onion, g. Pieces, parsley-g pcs., Butter - 5 g.
Color soup. Root parsley, celery, carrots put out in a small amount of liquid with the addition of oil, pour hot water and bring to a boil, successively add green peas, sweet pepper, potatoes, dried and diluted in cold water, cook until cooked vegetables. Wash tomatoes, cut into small cubes. Egg boil hard, finely chop. In the ready boiling soup to dip the tomatoes, egg, bring to a boil.
For 1 serving: carrots, celery, parsley - 1/2 root, sweet pepper - 1 piece, potatoes - 1 tuber, green peas - 1 tablespoon, 1 tomato, egg - 1/2 pcs.,wheat flour - 1 teaspoon, butter - 5 g, salt to taste.
Beetroot. Cooked beets and cucumbers to clean, cut into small cubes. Green peas boil in a small amount of water for 15 minutes, cool. Chop onion and parsley. All the vegetables mixed, pour the beet broth, add sugar, salt, sour cream, citric acid and mix. Serve with hot boiled potatoes.
For 1 serving: beet - 1/4 pcs, fresh cucumber - 1/2 pc, green peas - 1 tablespoon, green onions - 2 pcs, granulated sugar - 1/4 teaspoons, sour cream - 1 dessert spoon, potatoes - 1 tuber, parsley - 3-4 sprigs, citric acid on the tip of the knife, salt to taste. Soup with tomatoes. Carrots, turnips, parsley, onion finely chopped, pour water and cook for 30 minutes, add mashed raw tomatoes, allow to boil, pour the sifted semolina and cook with weak boiling for 15 minutes, then pour hot boiled milk and allow to boil. In the ready soup put butter and serve with croutons.
For 1 serving: carrots, turnip, parsley - 1/2 piece, onion - 1/4 pcs, tomatoes - 1 pc, semolina - 1 teaspoon, milk - 50 ml, butter - 5 grams, salt to taste, bread wheat for toast - 15 g.
Shchi with apples. In the boiling broth or water, cut the cabbage and cabbage, carrots, turnips and rutabaga, parsley root, onions, tomato puree. Brew in a sealed container with a weak boil until cooked. In the finished soup, add the apples, salt and let it be chopped in straw. Serve with sour cream.
Ha 1 serving: white cabbage - 50 g, carrots - 1/2 pcs, turnip and rutabaka - 1/4 pcs., Onion - 1/4 pcs., Tomato puree - 1/2 teaspoon, oilcreamy - 5 g, sour cream - 1 dessert spoon, salt to taste.