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Recipes for cooking at home


VEGETABLE DISHES, SALADS
SALAD FROM BOILED BEET
Products: beet 120 g, vegetable oil 7 g.
Boil the beets in the peel, cool, peel, cut into strips, fill with vegetable oil.
CARROT AND APPLE SALAD
Products: carrots 100 g, unpeeled apples without a core 70 g, sugar 6 g
Remove the cores from the apples, cut them into slices and chop the straw. Grate raw carrots and mix with apples. Sprinkle with sugar.

TOMATO SALAD
Products: 400 g tomatoes, 1 apple, 1 tablespoon of vegetable oil, lemon juice, parsley.
Wash the tomatoes, wipe, chop into thin slices or quarters, wash the apple, grate it. Add a little lemon juice, salt. Put the prepared tomatoes on a dish, sprinkle with grated apple, chopped parsley, add a little vegetable oil.

Carrot rubbed
Products: 0.5 kg of carrots, 2 teaspoons of butter, parsley.
Wash carrots, peel, rinse, chop, put in lightly salted boiling water, when soft, rub through a sieve, dilute with milk or water, boil, put butter on the table and sprinkle with finely chopped parsley before serving.

BOILED SMOKES
Products: 1 kg of zucchini, 1 tablespoon of breadcrumbs, a little salt.
Wash squash, cut in half lengthwise, remove the bones, cut into longitudinal pieces, cook, put in lightly salted boiling water. When they become soft, drain, serve with breadcrumbs.

THE VINAIGRETTE
Products: potatoes 25 g, beets 25 g, carrots 15 g, vegetable oil 8 g

Boil potatoes, beets, carrots, cool, then peel and finely grate. Combine prepared vegetables, add vegetable oil to them, salt and mix well.

COLOR CABBAGE LEAVED
Products: 1 large cauliflower (500 g) or 3 small ones, salt, 1 tablespoon of grated crackers, 1 teaspoon of butter.
Wash cauliflower, put in boiling salted water, cook until ready, drain, serve, sprinkled with grated breadcrumbs. Put a piece of butter on top.

VEGETABLE SALAD WITH MEAT AND VEGETABLE OIL
Products: meat 50 g, fresh cucumbers 50 g, potatoes 50 g, canned green peas 25 g, 1/4 egg, apples 25 g, green onion 15 g, vegetable oil 15 g
Boiled peeled potatoes and boiled meat cut into small plates, add canned green peas, peeled and chopped apples, chopped fresh cucumbers, season with vegetable oil, mix. Boil an egg hard and finely chop. Place vegetables in a salad bowl, garnish with plates of meat, fresh cucumbers, apples, sprinkle with chopped egg and green onions.
FIRST MEAL
PEARL PURIFYED SOUP
Products: pearl barley 20 g, carrots 15 g, potatoes 40 g, butter 5 g, parsley 6 g, water 370 g
To sort the croup, wash, pour boiling water, cook until ready. Strain the broth, rub the grits through a sieve and mix with the broth. Then add the peeled, washed, boiled and grated vegetables through a sieve. Season with butter, mix thoroughly, boil, salt. Before serving, sprinkle with finely chopped greens, put a piece of butter.

MILK SOUP WITH PUMP AND LARGE
Products: 800 g of milk or a mixture of milk and water, 300 g of peeled pumpkin, 20 g of cereals.
Peel the pumpkin and seeds, cut into cubes, put in boiling milk or in a mixture of milk and water and cook until softened. Then add pre-cooked buckwheat to this dish, cook until ready, add salt and a little butter.

BORSCH VEGETARIAN
Products: 250 g of beet, 70 g of carrots, 70 g of green onions, 200 g of fresh cucumbers, 1 egg, 25 g of greens, 1.3 liters of water.
Beets and carrots cut into strips. Sprinkle beets with citric acid and simmer in a little water. Simmer carrots separately, combine with beets, dilute with hot water, bring to a boil and cool slightly. Add chopped fresh cucumbers, chopped green onions, chopped parsley. When serving on a plate, put half or a quarter of boiled egg, sour cream.

SOUP MILK
Products: oatmeal 30 g, water 250 g, butter 10 g, milk 150 g, 1/4 egg, a little salt.
Oatmeal to sort, wash, pour boiling water and cook until ready. Strain the broth, rub the grits through a sieve and mix with the broth. Add hot milk, bring the soup to a boil and remove from heat. Shake a raw egg with a fork and pour hot boiled milk into it. Season the soup with this mixture, add a little salt and butter.
Soup Potatoes
Products: potatoes 140 g, water 320 g, butter 8 g, 1/4 egg, flour 7 g, greens 7 g
Peel potatoes, wash, boil. Pour broth into another pan, rub potatoes through a sieve. Prepare the sauce: dilute in the oven and chilled flour diluted in 40 g of potato broth, boil and strain. Mashed potatoes, potato sauce, decoction mix, add raw egg and butter, mix well. Boil soup, lightly salt. Before serving, sprinkle with finely chopped parsley.

VEGETABLE SOUP
Products: meat broth 1300 g, white cabbage 110 g, cauliflower 90 g, tomatoes 40 g, carrots 60 g, parsley root 1 piece, green peas 60 g, onion, parsley, 1/2 boiled egg.
Put carrots chopped on a coarse grater into cooked broth and cook it until half cooked, then add finely chopped white cabbage, cauliflower disassembled into inflorescences, and put green peas 10 minutes before the soup is ready. Egg and parsley put in a bowl when serving soup on the table.
SECONDARY DISHES FISH BOILED
Products: 1 kg of fish (cod, pike perch, bream, pike, carp), half carrot, half onion, salt, parsley, 100 g of milk sauce.
Peeled, gutted and washed fish cut into pieces, put in one row in a saucepan, pour vegetable broth and cook on low heat for 30 minutes, until the flesh is soft.
Before serving, remove the fish from the broth or broth, put it on the dish and pour over the milk or tomato sauce. Put boiled potatoes next to the fish. Sprinkle pieces of fish with parsley.
MEAT RAW
Products: meat 100 g, butter 15 g, buckwheat or pearl barley 8 g.
Boil the meat and skip it through the meat grinder. Boil viscous porridge from the cereal and rub it together with the minced meat through a sieve. Mix mashed mass with softened butter, beat, shape and cool.

FILLING MEAT BASES
Products: meat 120 g, loaf 20 g, milk 25 g, 1/3 egg, parsley 7 g, salt.
For jelly: broth or decoction of vegetables 150 g, gelatin.
Mince the prepared and washed meat through a meat grinder, add a loaf soaked in milk and once again skip through a meat grinder.
Add vegetable oil, salt, eggs to the resulting mass and whisk with a whisk. Make meatballs and cook them for a couple.
Prepare jelly: boil broth or vegetable broth over a slow fire, strain, add gelatin soaked for 30 minutes, bring to a boil, strain. In a shallow form pour a little cold broth or broth, put the meatballs, add broth or broth. When the meatballs are frozen in jelly, completely fill them with broth or broth, cool.

Beef Souffle
Products: beef 110 g, milk 25 g, flour 6 g, 1/4 egg, butter 5 g
Boil the meat until tender, peel off the films and tendons, mince twice. Combine the stuffing with bechamel sauce, mix, add the yolks, butter, stir, then gently introduce the whites, whipped into the foam. Stir and put in a greased form. Put in a water bath and bring to readiness.

ROLE MEAT STEAM
Products: beef 115 g, loaf 25 g, milk 25 g, 1/4 egg.
Prepare the cutlet mass from the meat, put it on a wet gauze with a layer of 2 cm. Put hard boiled and finely chopped eggs into the middle along the edge of the cutlet mass. Lifting the gauze on one side, connect the edges of the cutlet mass, put on the grid of the steam pan with the gauze, and cook.

SUFLE CAVING STEAM
Products: fresh cottage cheese 110 g, milk 40 g, flour 7 g, 1/5 egg, butter, 5 g
Grind cottage cheese with milk, yolk and bechamel sauce. In the resulting mass gently introduce whipped proteins.

Lubricate the mold with oil and put the mass into it, put it in a steam bath, bring to readiness.

OMELET PROTEIN STEAM

Products: egg - 2 protein, milk 70 g, butter 4 g, salt.
Wash eggs, separate the whites from the yolks. Yolks can be used for cooking other dishes. Squirrels well whisk whisk, carefully adding milk and salt. Lubricate the mold with oil, pour the mass into it and cook on the steam bath.

CUTLETS STEAM FROM FISH
Products: fish fillet 100 g, milk 30 g, loaf 20 g, butter 5 g, salt.
Fillet fish without skin and bones through a meat grinder, combine with bread and salt soaked in milk, mix well. Again mince and mix well. Make cutlets from the mass obtained and cook them for a couple.

BUCKWHEAT CROWN
Products: whole grain groats 50 g, water 90 g, butter 5 g.
Pour the cereal into the water, stir, tightly close the lid and put on medium heat. When the croup has absorbed all the water, put the pan with porridge on medium heat for 30 minutes. In the finished porridge add oil and stir.

Carrot pudding with carrots
Products: cottage cheese 120 g, butter 5 g, carrots 10 g, 1/4 egg, salt, sour cream 5 g

Curd wipe, add sugar, flour, egg, knead well. Prepare and cool carrot puree, mix with curd mass, put in a greased form, grease with sour cream and bake.
SAUCES
SAUCE MILK BASHAMEL
Products: milk 100 g, wheat flour 12 g, butter 5 g.
Dry flour in the oven in a pan without fat until light - yellow and cool. Boil the milk. Cool a quarter of the milk, add dried flour, stir, pour into the boiling milk, stirring constantly, let it boil well.
PETRUSH SAUCE
Products: 250 g of decoction of vegetables, 1 teaspoon of flour, 1 tablespoon of butter, 50 g of milk, parsley, salt.
To boil 150 g of broth of vegetables, pour in a thin stream, stirring constantly, the rest of the cold broth mixed with flour. When it boils and thickens, add oil, chopped greens, mix and heat, not boiling.

FRUIT SAUCES
To make fresh fruit sauces, cut off the skin, remove the core, remove the bones from the berries, cut into slices, put in a saucepan, pour fruit broth from the cut skin just above the level of the fruit and simmer until ready. Shortly before the end of stewing, add sugar to the fruit.
FRESH BERRIES SAUCE

Products: per 100 g: berries 40 g, sugar 7 g, potato starch 3 g, water 70 g

Prepared berries rub through a sieve. Put sugar into the resulting mass, pour in water (part of it should be left to dilute starch), mix and bring to a boil over low heat.
VITAMIN DRINKS
HANDLE PURPOSE
Products: dried rosehips 30 g, water 300 g, sugar 20 g (added before use).
Dry dried rosehips from hairs, rinse with cold water, chop, put in an enamel pan, pour hot water, boil for 10 minutes under the lid closed. Remove from heat and insist 4 hours in a cool place. Unground rosehips insist 10 hours. Infusion strain.

APPLE COMPOTE
Products: 0.4 kg of apples, 0.5 liters of water, sugar 100 g, lemon peel.
Boil water with sugar and lemon peel. Apples wash, peel, cut into quarters, remove the core, cook, gradually dipping into boiling syrup. To cool.

BERRY KISSELES
Products: 250 g of berries (raspberries, strawberries, cranberries, currants), 2 glasses of water, 50 g of potato starch, sugar.
Berries to sort, wash, let the water drain, then cook in boiling water. Squeeze the juice, strain. Starch diluted in a few spoons of cold water. Boil the berry juice and pour the diluted starch into it, stirring slowly, bring to a boil, add sugar. To cool.

MILK KISSEL
Products: milk 0.5 l, potato starch 30 g, sugar.
Boil the milk, pour the starch diluted in several spoons of cold water, bring to a boil, add sugar to taste. Cool ready kissel.

Jelly from the juices of fresh berries
Products: 200 g of berries (raspberries, strawberries, currants, sea buckthorn, cranberries, blueberries), one and a half cups of water, sugar, 15 g of gelatin.
Gelatin wash, wet. Berries to sort, wash, let the water drain. Squeeze the juice to filter, pour in warm water with sugar. Dissolve the gelatin in a few tablespoons of hot water, combine with the prepared liquid, add sugar to taste, cool.

FRUIT MUSS
Products: 400 g of apples (raspberries, strawberries, cherries), 15 g of gelatin, 2 proteins, sugar.
Gelatin wash, wet in cold water. Wash apples, chop, boil, sprinkle with water, rub through a sieve, put in a saucepan, add sugar, boil. Beat the whites in the foam, add boiling applesauce and gelatin dissolved in hot water. Stir thoroughly, pour into vases, cool.

CARROT – APPLE DRINK

Products: apples 400 g, carrots 90 g, sugar 20 g, water 350 g

Rinse carrots, peel, grate, squeeze the juice through cheesecloth or in a juicer. Wash the apples, chop them, not peeling them, put them in boiling water, bring to the boil, leave for 3 hours, drain. Carrot juice pour into apple juice, add sugar.

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Recipes for cooking at home

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