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Recipes for some dietary dishes


FIRST DISHES VEGETABLE SOUP
Products per 1 liter: potatoes 100 g, white cabbage 100 g, carrots 60 g, milk 300 ml, butter 30 g, decoction of vegetables.
Peel vegetables and potatoes, boil until ready in a small amount of water, rub through a sieve, combine with decoction, add hot milk, add the shortage of volume with hot water and boil for 3 minutes.
Before serving, season the soup with butter.
VEGETABLE BOILER
Products per 1 liter: carrots 100 g, white cabbage 100 g, cauliflower 100 g, potatoes 100 g, parsley root 10 g, water 1200 ml.
Put the peeled vegetables into cold water and cook over low heat until half cooked with the lid tightly closed. Then add the cabbage and continue cooking until ready. Ready broth strain and bring to a boil.

GREEN WITH POTATOES
Products per 1 liter: spinach 150 g, potatoes 150 g, small parsley root, parsley 20 g, egg 1 piece, water or meat broth 1.2 l, sour cream 50 g
Rinse potatoes thoroughly, peel, chop into straws, dip into water or meat broth, rinse spinach in running water and dip into broth when potatoes are cooked until half cooked. Protein of boiled eggs (a small piece), washed in running water and finely chopped parsley, sour cream is put into a plate when serving
soup on the table.
PEARL SOUP WITH VEGETABLES
Products: 100 g of pearl barley, carrots, celery, potatoes, 1 tablespoon of vegetable oil, onion 30 g, 1 glass of milk, dill, parsley.
Crumble the cereal and rub through a sieve into a decoction. Boil carrots and other vegetables and rub through a sieve into a decoction. Add grits, butter, milk, warm, not boiling, put chopped greens.

RUBBER FROM RUBLED CABBAGE WITH COOKED
Products: 800 g of fresh cabbage, 3 teaspoons of flour, 2 tablespoons of butter, 250 g of sour cream, greens.
Chopped fresh cabbage to drain in oil, pour boiling water. Put fried in butter, chopped onion, flour, boil. Add butter, sour cream, warm up, not boiling, add finely chopped greens. Serve with sour cream.

BORSCH VEGETARIAN
Products per 1 liter: white cabbage 130 g, beet 150 g, potatoes 150 g, carrots 50 g, onion 30 g, fresh tomatoes 100 g, greens 20 g, butter 30 g, sour cream 50 g
Cook vegetables until ready in a small amount of water. Cooked peeled beets in water until half cooked, grate on a coarse grater and dip into the same water, add the rest of chopped vegetables and cook them until ready. Add up to a liter amount of liquid to add hot water and bring to a boil.
Before serving borsch put in it chopped greens
parsley and sour cream.
FRUIT SOUP
Products: rice 25 g, dried fruit and sugar 20 g each, sour cream 20 g.
Sort out the dried fruits, rinse with warm water, sort them into large pieces, pour cold water (except apricot and prune) and cook with the lid closed for 15 minutes, then add apricot and prune and cook until ready, put sugar and bring to boil.
Add cooked rice and sour cream to the finished soup.
SOUP POTATO ON MEAT BROTHON
Products per 1 liter: potatoes 400 g, carrots 100 g, greens 20 g, one small onion.
Put chopped carrots, onions in a broth and cook carrots until half cooked, then add chopped potatoes and cook until ready. Before serving, put the chopped greens in the soup, remove the onions from the soup.

SOUTH MILK RICE
Products: 1.5 liters of milk, 0.5 cups of rice, 1 teaspoon of sugar, 0.5 tablespoons of butter, 1 liter of water.
Wash rice, add water and cook for 8 minutes. Then pour the hot milk and cook until the rice is soft. Put sugar in ready soup.
When serving, put the butter.

MILK SOUP WITH TEMPERATURE
Products: 1 glass of vermicelli, 1.5 liters of milk, 3 glasses of water, 1 tablespoon of butter, 1 tsp of sugar.


Put the noodles in the water and cook for 3-5 minutes, then pour the hot milk, put the sugar and cook a little more until the noodles are soft.
Before serving, add more sugar and butter.
FRUIT SOUP FROM FRESH PRODUCTS
Products: 100 g of currants, 100 g of apples, 100 g of plums, 0.5 tablespoons of starch, 3 tablespoons of cream, sugar, a few orange peels.
Wash apples, cut into quarters, wash plums, remove bones, wash currants, peel. Cook the fruit, putting them in boiling water, rub through a sieve, boil. Brew starch, diluted in cold water, pouring into boiling soup, remove from heat, season with sugar and orange peel to taste, add cream.
In the same way cooked soup of various fruits. For the soup, you can use apples, plums, cherries, strawberries, strawberries, blueberries (at the rate of 100 g per serving).
SECOND DISHES
RAW MEAT
Products: meat 80 g, butter 25 g, rice 8 g.

Boil the meat and mince three times. From rice, boil the viscous porridge and rub it together with the chopped meat through a sieve. Mix mashed mass with softened butter, beat, shape and cool.
BEFSTROGANI FROM BOILED MEAT
Products: meat 110 g, butter 7 g, wheat flour 7 g, sour cream 20 g, tomato juice 17 g, greens 5 g
Boil the meat, cool it, finely chop the oblong pieces. Prepare sour cream sauce, finely chop
oblong pieces. Prepare sour cream sauce, add meat to them, add tomato juice, mix. Boil at low boil for 12 minutes, fill with sour cream.
At the table, add a piece of butter and sprinkle with finely chopped greens.
Beef Souffle
Products: meat 110 g, milk 25 g, flour 6 g, butter 5 g, egg 1/4 pieces.
Boil the meat until cooked, peel off the films and tendons and skip three times through a meat grinder. Combine the stuffing with bechamel sauce, mix, add the yolks, butter, mix thoroughly, then add the whites to the foam very carefully. Stir, put in a greased form. Bring to readiness in a water bath.

GULYASH FROM BOILED MEAT
Products: beef 110 g, carrots 15 g, butter 7 g, wheat flour 7 g

Cut the boiled meat into slices, add bechamel sauce or broth (depending on the diet), add a little salt and cook for 1 hour over low heat.
MEAT PUREE
Products: beef 120 g, bechamel sauce 40 g, butter 5 g.
Boiled meat skip three times through a meat grinder, add bechamel sauce, grind carefully. Instead of bechamel sauce, you can add beef broth. Mashed potatoes served with butter.
Grilled casserole
Products: 0.5 kg of boiled or fried chicken, 1 tablespoon of butter, 2 slices of bread, 2/3 cup of milk, 1 egg, 0.5 cup of sour cream.
After removing the bones, mince the boiled or fried chicken, add a little bread soaked in milk, mashed butter, egg yolk, sour cream and grind everything. Then add whipped whites, mix gently and put in a greased bowl. Put in the oven and bake in the oven by placing the bowl on a pan with hot water.
BOILED VEAL
Products: 430 g of veal, 200 g of roots.

Wash vegetables, clean, rinse, chop, pour a little boiling water, add a little salt, boil. Meat washed, put in boiling vegetable broth and cook until soft. To divide into portions. Boneless veal should be taken 70 - 100 g per serving.
ZAPECANKA MEAT
Products: 200 g of beef or calf meat without bones, a little loaf, 1 egg, 1 teaspoon of butter.
Grind the boiled beef along with soaked in milk and squeezed loaf. The resulting stuffing wipe through a thick sieve, then grind the whole mass, adding the yolk and whipped protein, stir again and put in a greased form. Carefully close, put in a water bath and cook for 1.5 hours.
BOILED FISH
Products: 700 g of fish (pike perch, bream, cod), 400 g of vegetables, sugar, 2 teaspoons of butter.
Fish wash, clean, cut, thoroughly wash.
The roots wash, clean, rinse, pour hot water, add a little sugar, boil broth. In the ready broth put the fish whole or sliced ​​into portions. Cook for 15 minutes. Serve with a small piece of butter.
FISH WITH VEGETABLES
Products: 700 g of fish (cod, pike perch, bream, pike), 300 g of carrots, 200 g of celery, 100 g of parsley.
Wash, peel, cut, clean, re-wash fish, cut into portions. Wash vegetables, clean, rinse, cut into strips, lightly stew in water. In the vegetables in the state of half-ready to put the fish, and all together to simmer on a small fire.
Sprinkle with parsley or dill before serving.

OUTER RICE, OAT, BUCKWHEAT
Products per 100 g: milk 100 ml, groats 20 g, sugar 6 g, butter 3-5 g, water 120 ml.
With continuous stirring, gradually boil the cereal in boiling water and boil it over low heat until a homogeneous mass is obtained. Place the pot of porridge on a small fire or in a water bath for 1 hour. Hot porridge rub through a sieve, add sugar, raw milk and cook, stirring, for another 3 minutes.
In the finished porridge put the butter and stir.

BOILED RICE (for soups or side dishes)
Products per 100 g: rice 40 g, water 300 ml, butter 6 g.
Rice to sort, rinse with hot water and cook until soft in lightly salted water. Discard the finished rice in a sieve or colander, rinse under running warm water, let the water drain, transfer the rice to the pan. For broth in this form the rice is ready. If rice for garnish, then it needs to be heated, add butter and stir.
Rice immediately served on the table.
SCREAMS FROM BUCKWHEAT AND CROWN
Products per 100 g: buckwheat groats 15 g, water 40 g, cottage cheese 40 g,
sugar 7 g, egg 1/4 pcs, butter 7 g, sour cream 10 g

Prepared grits should be poured into water and, stirring, boil for 20 minutes until thick, then put in a water bath for heating. Cool the cooked porridge a bit, add cottage cheese passed through a meat grinder, egg, sugar and mix everything thoroughly. From the resulting mass to make chops, fry them in a pan until a pink crust appears. Pour ready-made meatballs with sour cream, put in the oven for 5 minutes.
ZAKEKANKA CUSTOMIZABLE WITH BERRIES (FRUITS)
Products per 100 g: cottage cheese 65 g, berries or fruit 15 g, semolina 5 g, butter 3 g, milk 15 g, sour cream 10 g, sugar 5 g
Cottage cheese, sugar, semolina, milk, mix well and put in a greased form, put in the oven. When the curd turns red lightly, put berries or finely chopped fruit on it, sprinkle with the remaining sugar and bake until tender.
Before serving, pour sour cream.
Casserole from the Vermicelli with a Throne
Products: vermicelli 30 g, cottage cheese 30 g, milk 50 g, sugar 15 g, 1/4 egg, butter 10 g.
Boil the vermicelli in 400 g of water almost to readiness, fold to a sieve, put in a bowl. In the noodles, cooled to the temperature of fresh milk, add the egg, mix and put half of it in a greased form, spread it on the noodles in an even layer

cottage cheese mixed with sugar, put the remaining noodles on the cottage cheese, pour it with butter and bake in the oven at medium temperature.
APPLES, BAKED WITH SUGAR
Products: 6 apples, sugar.
Remove the cores from the apples, place them on a baking sheet, into which you first pour a glass of water, sprinkle with sugar, fill them with voids in the apples and lightly brown in the oven. Again, sprinkle with sugar and bake.
Serve with cream or milk.
CANNED APPLES FROM FRESH BLACK CURRENT
Products: 6 apples, sugar, water.
For syrup: 100 g of water, 0.5 cups of sugar, mashed fresh currant.
Remove cores from apples, place them on a deep saucer, sprinkle with sugar and fill them with voids in apples, pour water over them and put them in the oven. When the apples begin to soften, pour them with syrup and let them roast in the oven.
Serve hot or cold, covered with mashed fresh currant, with cream or milk.

CUSTOM BASKET WITH RAISIN AND MILK SAUCE

Products per 100 g: cottage cheese 80 g, semolina 10 g, milk 90 g,
egg 1/4 part, sugar 10 g, butter 5 g, flour 3 g, raisins 6 g
Boil semolina in 60 g of milk until cooked. Mince the cottage cheese, add the beaten egg, 5 g of sugar, raisins, combine with hot porridge, mix well, put into a greased form, bake in the oven.
While the casserole is in the oven, prepare the sauce. Grind the flour in a little water. Boil the remaining milk with sugar, pour flour diluted in water into it and bring to a boil with stirring. Add butter to the prepared sauce and mix. When serving, pour the sauce over the casserole.
SAUCES
SAUCE SMOKED
Products: sour cream 60 g, flour 7 g.
Boil half of the sour cream in the remaining sour cream and add the flour, dried in the oven, combine with hot sour cream, mix well, bring to a boil, drain.
SAUCE MILK BASHAMEL
Products: milk 60 g, wheat flour 7 g, butter 7 g.
Dry flour in the oven in a pan without fat until light - yellow and cool. Boil the milk. Cool one fourth of the milk, add dried flour, stir, pour into the boiling milk, stirring constantly, and let it boil well.
Finished dressing with butter.

OMELET PROTEIN STEAM

Products: egg - 2 proteins, milk 60 g, butter 3 g.
Wash eggs, separate the whites from the yolks. Yolks can be used in the preparation of other dishes. Proteins well knocked out with a whisk, carefully adding milk and salt. Lubricate the mold with oil, pour the mass into it and cook on the steam bath.
THE DRINKS
NAKED FROM THE HIPS FRUIT
Products per 1 liter: dried rosehips 110 g, 100% sugar syrup 110 g, water 110 g
Rose hips to sort, rinse with cold water, pour over boiling water, cover with hot water, tightly close the pan, boil on low heat for 10 minutes and leave to infuse for 20 hours. Strain the infusion, add sugar syrup and pour into a glass dish. If the infusion is prepared from crushed rosehip, then 60 g of fruit is taken and infused for 5 hours.
YEAST DRINK
Products: yeast 50 g, rye bread 40 g, sugar 14 g, honey 14 g, water 250 g, a little lemon zest.
Slice the rye bread into thin slices and dry in the oven on a baking sheet. Rusks pour boiling water, leave to infuse for 4 hours, strain through a sieve. Insist a little heat, put in it the yeast and a little lemon zest. Put in a warm place (near the battery, at the stove) for fermentation for 7 hours, then put in the refrigerator.

When serving, add sugar and honey.
KISSEL FROM CURRENT, Raspberries, Blueberries
Products: berry juice 3 cups, 0.75 cups of potato starch, 0.5 cups of sugar.
Dilute the berry juice with water so that the total volume is 3 cups, add sugar, stir, bring to the boil. Then pour in a thin stream, stirring constantly, 0.75 cups of cold water mixed with starch. When it boils and thickens, serve or, letting it cool, put in the refrigerator.
FRESH FRUIT COMPOTES
Products per 1 liter: fruit and berries 550 g, sugar 150 g, water 750 g
Before cooking, sort the fruits, free them from the stalks, wash, cut off the thick skin, remove the core, cut into pieces and put in boiling water with sugar. Remove pits from plums. Boil compote over low heat until soft. If there are fresh raspberries, strawberries, strawberries, peeled oranges, they are put into ready-made compote, brought to a boil, removed from the heat and cooled.
KOMPOTY FROM DRIED FRUITS

Products per 1 liter: dried fruit 115 g, sugar 110 g, water 1 l.

Dry the dried fruit thoroughly, put in a sieve or colander and rinse in running water. Pears and large apples cut into slices. Put prepared fruits into cold water and cook over low heat until soft. Sugar put at the end of cooking. For aroma you can put a lemon or orange crust. After cooling the compote, remove these crusts.

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Recipes for some dietary dishes

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