Recipes from potatoes
Potato contains a lot of potassium, which helps to remove water from the body and table salt, thereby improving metabolism. Crude potatoes contain all vitamins, including a significant amount of vitamin C, in addition, it is the most useful of all proteins.
Kashitsa from raw potato well helps with frostbite, burns, wounds, eczema, because it has analgesic and bactericidal properties. Fresh juice, squeezed from raw potatoes, normalizes the acidity of the stomach, stops heartburn and nausea, has a weak diuretic and laxative effect. Potatoes are useful in peptic ulcers of the stomach and intestines. However, people with high sugar content in the blood to use it in writing should be very circumspect.
Potatoes are best cooked in a uniform and the tubers are dropped only in boiling water - then the useful substances contained in it are less destroyed. Do not clean the potatoes in advance and leave it in the water, because potassium, calcium and most of the starch come out of it, and therefore it will lose not only taste, but most of its nutritional value.
If cooking the peeled potatoes, then firstly hold it for 2-3 minutes under a stream of very cold water, and then dip it into boiling water. Potatoes should be salted only after it has been cooked( drain, sprinkle, sprinkle with dill, add a little sunflower or butter, cover and shake several times).Potatoes will have excellent taste. In addition, it will retain potassium, starch and proteins, as well as salts and organic acids.
When frying potatoes, salt is also added at the very end. Then the potatoes are much more delicious.
Early varieties usually contain a small amount of starch, so they quickly boil. Of these, you can not cook chips or french fries, but from them you get the most delicious puree. To make mashed potatoes, you must always use hot milk: if you pour in cold, the mashed potatoes will turn gray and "gray taste".Brewing varieties of potatoes are better for steaming, for which a small amount of water is poured into a pan and put on fire. When the water boils, the peeled potatoes are put in a metal colander and put on a saucepan. The colander is covered with a lid and boiled potatoes until soft. If cooking potatoes for salad or vinaigrette, then add a little cucumber or cabbage brine to the water, then the potatoes will not boil.
Potato as the main ingredient is included in most boiled salads. Such salads are tastier the more they cut the products included in their composition.
On the note
When cooking cabbage soup, borsch, rassolnikov, oxalic soups, the first place the potatoes in the boiling broth, if necessary - the croup, and only after the potatoes are cooked, you can drop beet, tomato, sauerkraut, pickles or tomatoes, otherwisepotatoes will get an unpleasant aftertaste. If you want to add water when cooking potatoes or vegetables( except beets), then you must pour in boiling water, but not cold water. It will spoil the taste of vegetables.
Potato soup
In boiling water( and even better in meat broth) drop the finely chopped potatoes. While it is brewed, finely chop the onion( and even better the leek) and fry it in vegetable oil. Put it in the soup. Finely chop the carrots and fry it in vegetable oil. Put it in the soup. Cut the cream cheese and put it in the soup. Now it's left to salt and pepper the soup to taste and serve on the table, putting a spoonful of sour cream in each serving. If you want, add finely chopped greens of dill and parsley.
Potatoes with zucchini, baked on a baking sheet
For 4 portions: 1 kg of potatoes, 1 kg of courgettes, 4 tbsp.spoons of vegetable oil, a sprig of rosemary( or hyssop, or tarragon), 80 grams of bread crumbs( white or black), 80 g grated cheese( preferably parmesan), 1 tbsp.spoon, sesame seeds( optional), salt and pepper to taste.
Boil potatoes in a uniform, cool in cold water and peel. Preheat the oven to 180 degrees. At this time, wash the young zucchini, without peeling, cut into pieces with a fan about 1 cm thick, without cutting the middle( if zucchini are old, they will have to be peeled off).Lubricate the baking sheet with oil, spread it with a fan of zucchini.
Cut potatoes into large slices and spread between zucchini strips. All salt and bake in the oven for about 15 minutes. Chop rosemary( or substitutes), grate cheese, mix everything with bread crumbs and sesame seeds. Sprinkle the casserole with this mixture, pepper, sprinkle with vegetable oil and continue baking for another 10 minutes. The dish will be more satisfying if in the last 10 minutes add the cut sausages on the baking sheet.
Potato pies
These patties enjoy a well-deserved success. Their taste is secret in their small size( "one bite").
Prepare the dough. Most suited yeast, including ready. But you can make a very simple dough, the recipe of which is given below. Thinly roll it out and cut a glass of wine with small circles( as for ravioli).To put on each stuffing, prepared from salted mashed potatoes, cooked with milk and butter, with the addition of a large amount of finely chopped and toasted onion butter or leek. Blind the edges of the dough so that the mini-pies are made. Fast fry in a frying pan in boiling vegetable oil on three sides, turning the patties with two forks.
Patties can be baked on a baking sheet in the oven, but then they must be smeared with a beaten egg. The taste of these pies is quite different.
Recipe for the test
0.5 cup sour cream, a packet of margarine, 2-2.5 cups of flour.
Cut margarine with flour, add sour cream and 0,5 glasses of water, knead the dough, put it for 30 minutes in the refrigerator.
Potatoes with tomatoes
For 4 portions: 1 kg of potatoes, 50 g of lard( or loin), 2 large tomatoes, 1 fresh cucumber, laurel leaf, salt, pepper to taste.
Peel the potatoes, cut into small slices. Wash the tomatoes, cut into small slices. Fry all together on lard. Pour 0.5 cups of water, add bay leaf, salt, pepper and cook over high heat until cooked. Before serving, decorate with circles of fresh cucumber.
Potato fines
Boil the potatoes in their uniforms until half-ready, peel off. At the bottom of the patch pour a little vegetable oil and put the tubers. Pour them a small amount of salted chicken broth so that the liquid barely covers the potatoes, add 1-2 cloves of garlic.
Put on a strong fire. As soon as the broth is absorbed into the potatoes, put it on a heated frying pan with vegetable oil and fry on all sides until a ruddy crust.
When serving, you can sprinkle with dill.
Potato pie with meat
1 kg of potatoes, 0.5 cups of hot milk, 1 tbsp.a spoon of butter to make mashed potatoes, 1 egg, 1 tbsp.a spoonful of flour, 300-400goods, 1 bulb( or leeks), 1 tbsp.a spoon of vegetable oil for frying onions, 2 tbsp.spoons of grated cheese, 100 g of mayonnaise, salt and ground pepper to taste.