Dishes with perennial greens

Salad from sorrel with spinach( or salad)

As both salad and spinach have an unpleasant taste, adding sorrel to it allows you to do without vinegar or citric acid to give salads a more acute taste.

100 g spinach( or salad), 50 grams of sorrel, 2-3 cm, spoons of sour cream( or mayonnaise), 1 -2 boiled eggs( or 30 grams of spicy cheese or brynza), salt to taste.

To pick and wash the leaves of spinach and sorrel, let drain water. Remove the petioles, cut them.

Add crushed eggs or cheese( cheese), or both, dressing with sour cream or mayonnaise, salt to taste.

Sorrel soup

200 g of sorrel, 3 potatoes, 1 carrot, 1 onion, 2-3 sausages( or cream cheese), 1 steep egg, 2 tbsp.spoons of sour cream, salt to taste.

Put 1 liter of water to boil. While the water boils, peel and finely chop 2 potatoes, cut the third one in half, put everything in boiling water. Peel and grate on a large grater carrots, dip it into soup. Cut the onions and add to the soup. Remove 2 halves of potatoes, crush and again dip into soup.

Sorrel to sort, rinse, tear off the petioles of leaves, cut the leaves finely, add to the cabbage soup.

Finely cut any processed cheese( or cut raw sausages), dip into soup, stir. As soon as the cheese is dissolved( sausages will boil for 5 minutes), remove the soup from the fire, salt to taste. Egg boil hard, peel and cut in half.

When serving on a table in each plate, lower half the eggs, add a spoonful of sour cream.

Rhubarb filling for pie

1 kg of rhubarb, 250 g of sugar, 50 g of starch, a bag of vanilla or vanilla sugar, 60 g of sour cream, 50 g of cream margarine, 3 eggs.

Finely chop the rhubarb, cover with sugar, let stand. When the juice appears, drain into enameled dishes, dilute the starch in it and bring to a boil, stirring.

Remove from heat, cool a little, add sour cream, eggs, vanillin, margarine, stir well.

Put the mass on the rolled dough, from the top to decompose the pieces of rhubarb. Close the test, snap the edges, grease the egg and bake in the oven for 30-40 minutes. The dough can be used yeast or puff.

Jelly from rhubarb with oranges

1 kg of petioles of rhubarb, 1.5 kg of sugar, 1 orange.

Finely chop the rhubarb. The orange is scalded with boiling water, cut, take out the grains, turn the orange on the meat grinder along with the peel. Mix with rhubarb and sugar, let it brew for 12 hours. Cook, stirring, until cooked. To spread out on banks in a hot kind. Store at room temperature.

Horseradish sauce with beets and nuts

20 grams of horseradish( or 1 tablespoon of prepared horseradish), 2 peeled walnuts, 2 beets, 1 teaspoon of honey, 2 tbsp.spoons of boiled water, juice of 1 lemon, cinnamon, salt to taste.

Clean and grate the horseradish( or take it ready).Crush or roll out the nuts with a rolling pin, add boiled water to them and dilute to a creamy density. Peel the raw beetroot and grate it. Mix everything by adding lemon juice, honey, cinnamon and salt to taste. Fold in a jar, cover and keep in the refrigerator.

The chowder

1 kg of red tomatoes, 100 g of horseradish and garlic, salt to taste.

All the way through the meat grinder( having cleaned the horseradish root from rough skin first), add and mix. To spread out on small jars, to close lids. Keep refrigerated.

Katran with apples

1 -2 of the root of the cathorn and 1 large apple grate, mix. Add salt, sugar, vinegar and vegetable oil to taste.

Katrana sauce

2 yolks from raw eggs, 1/2 cup sour cream and grated citron roots, 1 teaspoon lemon juice.

Peel and grate the roots of katran on a fine grater.

Separate the yolks from proteins, whip with sour cream and add to the catran.

Put on a weak fire and cook, stirring, until thick. Add salt and sugar to taste, lemon juice, mix with katran.