Products:

1-2 boiled beets

3-4 raw Carrot

1-2 raw onions

1 can of salmon in brine

mayonnaise

spices to taste

Instructions:

Beets grate on a coarse grater, carrots in a shallow onion finely chop or grate on grater, fish mash, add spices to taste, mayonnaise, mix, give it brew for 10-12 hours in the refrigerator before serving.

Products:

1 kg of fish (hake can)

1kg carrots

1kg onions

1 tablespoon tomato paste

sunflower oil

Spices

Instructions:

Carrot rubs on a coarse grater, onion shinkuetsya, all stewed in vegetable oil, Added tomato paste, salt, pepper to taste fish boil until done, after being processed into small pieces, and then filled with vegetables.

Salad should stand for some time in the fridge, a little leak.

Ingredients:

cabbage

carrots

apple

honey

sour cream

greens

Preparation:

Cabbage shred, apples and Grate carrots, mix.

Honey and cream mix and fill salad before serving. Proportions – to taste.

Beans, cabbage, onions, carrots, garlic, tomato juice, oil, flour, spices. Boil a glass of beans. Finely chopped onions, grate carrots. Pour oil in the pan, throw the onions and carrots. Few fry, add two tablespoons of flour and Mix well. Pour a little jam from the bean, and again Mix. Add cabbage and beans. Stir and pour tomato juice. Simmer, stirring occasionally. Pour spices (I'm talking black and sweet pepper).

This salad is perfect for the holiday table: the New Year or Christmas. Soft taste of beets and carrots shaded severity of garlic and the sweetness of prunes. I take for this salad vudzheny (smoked) prunes. Spicy salad add walnuts.

To prepare this salad must take four cooked red beets, 2 boiled carrots, 1 cup crushed walnuts, prunes taste, 4 cloves of garlic, butter, a bunch of greens.

Beets and carrots to cook, clean, grate on medium grater. Prunes blanched and cut into strips. Garlic is crushed and mixed with butter.

On a flat plate put layers:

1-y beet, spread garlic butter;

2 nd half of the crushed nuts, grease;

3rd grated carrots, oil;

4-th prune oil and sprinkle with nuts that are left.

Very tasty and juicy salad. The recipe up myself and used for this product which has been in the fridge. It would be good to add more carrots, but carrots I was not there.

Surprisingly the taste of salad – I thought that radishes add bitterness, but it turned out very soft. They are happy and think that there are a lot of vitamins!

To prepare the salad for you:

1 black radish, 1 large beet (I had 2 small), red cabbage, butter, salt, juice of half a lemon.

Grate on medium grater radishes and beets, cabbage finely shred. Mix salt and crush well with his hands. Vegetables let the juices and become more lenient. Fill with lemon juice and butter. Mix well. Well, this salad is combined with baked potatoes.

Lenten skit – a traditional Ukrainian dish. Tasty and nutritious, it is perfectly warm cold season and give strength. Kapustnik can cook and other cereals, but the recipe with millet – a classic and, in my opinion, the most delicious. Especially because of the diet of modern Ukrainian wheat has practically disappeared, but in vain, because it is very nutritious and useful plant, which contains essential trace elements. So savor the meatless cabbage for your health!

At 500 g sauerkraut take 0.5 cups of millet, 1 carrot, 1 onion, add 1 small celery root or parsnips, 2 tablespoons oil, salt, pepper, greens.

Chop the sauerkraut (if chopped finely – it is not necessary), add water and bring to a boil. Add chopped carrot, finely chopped onion and sliced celery and parsnips. Pour the oil. Pour the millet and cook until the millet is not fully boiled soft, and the cabbage is soft. Add salt and pepper and serve sprinkled with herbs.

Pies – a traditional Ukrainian dish. There are many recipes for pies, besides a different preparation, not only filling, but the dough. First of all cakes are distributed to the "sweet" and "salty".

I propose to try meatless pies, pastry and filling that is prepared without eggs and milk, and of course, without meat, bacon and fish. Recipe of the pie is perfect for office, as well as the Christmas table.

Ingredients:

For the dough: 0,5 liters of water, 100 g of butter, 100-200 g sugar, 100 g of yeast.

Options for a variety of fillings for pies served at the end of the recipe.

Boil water, add butter and sugar. Cool to room temperature, add yeast, knead the dough and put in a warm place for 1-1,5 hours

Form a patty with the selected filling. Fry in oil or bake in the oven.

Filling sweet beet

Boiled or baked red beets, cleaned, mince or grate on grater. Separately boil the prunes and also mince (you can substitute cooked dried apples. If you wish, add sugar and cinnamon.

Filling cabbage

Finely shred the cabbage, onion cut into small cubes, carrot peel and grate on grater, into the pan with butter, salt, add spices and boil for some time about 30 minutes. You can add a tablespoon of tomato sauce.

Filling apples

Apples are clean, Grate, add 100 grams of sugar, 2 tablespoons of white milled crumbs, cinnamon. Mix well and stuff the patties.

Filling with Pumpkin

Pumpkin cut in small pieces, boil, drain the water and wring out well. Beat in a blender and add sugar or salt and spices. This stuffing can add some berries Viburnum.

Poppy-honey filling

Mack rinse with warm water, pour boiling water in a ratio of 1×1, bring to a boil and boil 1 minute, leave for 3-4 hours for swelling. Then press the poppy from the water, rub well in your head (or in a blender). Add honey and Mix well.

And you can stuff jam cakes, fresh cherries (dried plums, strawberries, blueberries and other berries) with sugar or honey, mashed potatoes, buckwheat porridge, boiled and mashed peas and beans …

Boil carrots, beets and potatoes. Vegetables cleaned and cut into cubes. In a deep bowl, mix the vegetables, add the canned peas. Small marinated mushrooms and fry in a little a little oil. Add to salad. Fill it vegan mayonnaise (mix in a blender cup cashews, juice of one lemon, 1 tablespoon apple cider vinegar, 1 / 2 tsp salt, 1 ct.l. powdered mustard, 1 tablespoon olive oil 3 / 4 cups of water). Decorate with greens.

Best nutritious vegetable dish. Ideally suited to fortify a cold winter day. This soup is very simple to prepare, and the addition of spices and herbs will give a spicy dish.

To prepare the most delicious pea soup to a minimum of components:

- Split peas;

- Water;

- Carrots;

- Onions;

- Salt;

- Spices and herbs;

- Oil.

Put a pan of water on the fire and boil. Meanwhile, chop the onion and grate carrots on a large grater. I have these vegetables zharyu, and immediately throw into the water and a few minutes – I have a wonderful vegetable bulyonchik! Then in boiling water with vegetables Pour peas. Screw, pour a little oil and cover with lid. Cook for about 20 minutes. Add spices and cook for 10-15 minutes. (I like to peas was a little tverduvaty, then he still insists, and become soft. Let it brew min. 10-15. Pour into a dish, decorate with fresh herbs and enjoy! Bon Appetit!

Started Christmas fast and it's time to think about preparing delicious and healthy vegetable (read – vegetarian) dishes. Luckily, at the Ukrainian traditional cuisine of many vegetable dishes, or those that can be prepared in two ways (or with meat or without). Responsible argue that, without – much tastier. Make sure cooked meatless borscht!

To prepare the vegetable borscht need to take:

- Beans;

- Cabbage;

- Beets;

- Carrots;

- Onions;

- Green;

- Salt and spices;

- Juice of half a lemon or a couple of spoons of tomato paste or canned pint of sorrel (in this case I did not use any acidifier – sometimes do not want to sour borscht.

And where are the potatoes? – Ask some. I never put my soup potato: Firstly, no potato recipe borscht get closer to the old, who prepared the hostess even Rus-Ukraine, and secondly, the potato is not very well with beans.

In a saucepan pour the water, thrown into beans and set on fire. In the meantime, my, clean and chop all the ingredients. I used carrots and beets, cut medium-sized slices, cabbage – no small shinkuem, onion – as often as possible.

As the water boiled with beans – cover, slow fire and boil for about half an hour. Then add onions, beets and carrots, and optional pours a little oil. (We can do without oil, but with fat then … habitual).

Cook, too, half an hour. And add the cabbage. Here I note the time of cooking, and the benchmark for the softness of cabbage and beets vivarenosti. 15 min. until cooked salt, add spices, herbs, acidifier, cover the lid. Once the fire is off, very well wrap towels and put on a half-hour brew.

Excellent spicy salad:) Sweet taste of carrots set off by the bitter and burning horseradish. I'm sure – a combination you like it! In addition horseradish has bactericides properties and is one of the popular methods of prevention of influenza.

500 g of carrots;

2 tbsp. lemon juice;

1 onion;

2 tbsp. tablespoons oil;

2 table spoons of grated horseradish;

herbs, salt and pepper – to taste.

Preparation:

Carrot Wash, peel (may be just a little scratch), add lemon juice, chopped onion, horseradish, salt, herbs and fill with oil. You can also add a little sugar.

Leaves of cabbage – 750 g;

Vegetable oil – half a cup;

Rice – 1 cup;

Onions – 2-3 heads;

Carrots – 1 pc;

Tomato Juice – 1 l;

Fresh tomatoes – 300 g;

Juice of half a lemon;

Herbs, salt, spices for a pilaf or spicy curries.

Preparation:

Decomposing cabbage cabbage on the leaves, cut with a knife thick places, lay in a saucepan and add salted boiling water with lemon juice. Leave on for 10-15 minutes. In the iron (or other heavy) skillet with butter fried rice, chopped onion half rings and grated carrot on a coarse grater. Pour the water (4-5 tablespoons), cover and hold until the swelling of rice. Remove from heat, mix with finely chopped tomatoes and herbs. Pour spices Mix well. Wrap the stuffing in the cabbage leaves, put in a saucepan, cover with half tomato juice (can be mixed with water), tightly cover with lid or large plate to pin down, so that was stuffed harassment. Simmer on low heat until cooked (30 minutes to an hour).

Very tasty and easy summer dish! All the gifts of summer: zucchini, eggplant, tomatoes, peppers, onions, garlic, herbs … All you need for happiness Vegan! Ratatouille will be appropriate as a daily diet, and on the holiday table.

Components: 1kabachok, 1 eggplant, 1-2 peppers, 3-4 tomatoes of medium size, 1 onion, garlic, 1 carrot, olive oil, salt, pepper, greens.

Preparation: Put on the fire deep skillet, pour oil on the bottom. Warm. Meanwhile, grate the carrots, finely chop the onion, squeeze 2-3 garlic cloves – throw it all in a frying pan. Cut the squash into cubes or rings – throw on the pan. Cut eggplant into cubes (do not clean and not make any manipulation to reduce the bitterness – it will not be bitter). Perez cut the straws – the frying pan. Roll half of the chopped herbs, salt and pepper. Mix well. Prepare the tomatoes: incise crosswise and 20-30 sec. dip in boiling water, cool and peel. (It is also possible to do, but in this case exfoliates skin and can interfere). Cut the tomatoes and throw in the pan. Mix well again. Cover and simmer until cooked. Vegetables should be "whole". Make sure that the juice, which is empty squash and tomatoes, well evaporated. And why should periodically stirring. Add the rest of greens and garlic, Stir, turn off and let stand for 20 minutes.

To prepare this dish is very simple. The components taken "by eye", so connect your imagination!

Zucchini, carrots, potatoes, rub strips and chop finely the onion and greens. Stir, add salt, add spices to taste (I like it with a mixture of different peppers), add semolina to the viscosity. Mix well. Spread with a spoon on the hot pan.