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Cabbage soup created with buckwheat

Cabbage soup created with buckwheat

We clean the vegetables, then wash them under running cold water.

Chop the cabbage / cut as desired, put 1 teaspoon of salt and knead between the hands to soften a little.

Slice the carrots, diced pepper and chopped onion and fry in 4 tablespoons of oil for about 5-7 minutes.

Add chopped cabbage, mustard seeds, then add about 4 liters of cold water, bay leaves, salt and pepper to taste and simmer for about 40 minutes.

After the vegetables have boiled, add the buckwheat pancakes in cold water, let the soup boil for another 30 minutes.

Turn off the heat, add the finely chopped greens, leave the covered pot for a few minutes to blend the flavors, then serve.

Good appetite!


Created Cabbage Soup (Kelkaposztaleves)

We clean the created cabbage from the outer leaves and cut it faithfully. Peel a squash, grate it and cut it into cubes. We cut the cleaned and washed potatoes into cubes and leave them in cold water until we are going to use them.

Heat the chopped carrot and parsley in 50 ml of oil then add the finely chopped cabbage and sauté until it softens. Put about 3 l of water over the hardened vegetables, add salt to taste.

Cut the garlic into slices (you can also crush them) and add it to the soup together with 1 teaspoon of marjoram and 1/2 teaspoon of ground cumin. Let it boil until the cabbage is soft at this point, add the diced potatoes and leave it on the fire until they boil as well. While the potatoes are boiling, make a thin rantas.

Heat 100 ml of oil and add 1 tablespoon of flour, mix well until smooth, remove from the heat and add 1 teaspoon of paprika. We add this rantas to the soup when the potatoes are already cooked.

We slice the sausages and add them to the soup and let them boil for 1-2 minutes. At the end we add 200 ml of sweet milk with which we let it boil for 1-2 times, we match the taste with salt and the soup is ready.


Pizzoccheri or Buckwheat Flour Pasta

Boil in salted water cut cabbage into thin slices and peeled potatoes and put whole or even halved depending on size.

Knead a dough from the two types of flour by adding water to room temperature and a little salt. Let the dough rest when it is quite fine and do not stick to your hands. Then spread a 3 mm sheet and cut the fissures to 5 mm Latin and 7-8 cm long.

When the cabbage and potatoes are cooked you can leave them in the pot and add the pasta or take them out without throwing water and in the same water boil the pasta (being fresh pasta boils slowly, a few minutes .. it is ideal to taste it and especially not forget that you will then put it in the oven so do not boil it until it disintegrates).


Meanwhile, while the pasta is boiling, put the butter in a pan together with the crushed garlic cloves or cut into large pieces and let the butter melt and flavor the garlic. Ideally, you should throw away the garlic at the end, especially if you serve this kind to the guests.

In an oven tray, I used one made of oven-resistant glass, put layers of cabbage and potatoes, pizzoccheri, grated cheese and slices of cheese and so on. at the end, pour the butter flavored with the garlic and put the tpot in the oven. The oven must already be warm at 180 ° c and leave in the oven until the cheese melts.

Serve hot and without stirring in the pan, you can add a little freshly ground pepper on top.


Leek soup & # 8211 no-brainer recipe

Ingredient:
500-600 grams of green leeks, fresh and as fragrant as possible
2 carrots
a little celery
parsley root
a handful of classic rice without exotic figures
a little oil
a lemon or, for the classics, some good borscht
salt

Method of preparation:
The leeks are cleaned (normal, right?), Washed well and cut into thin slices, then suffocated in a skillfully mixed oil with a little water, in a soup pot, for 10 minutes. The rest of the vegetables are also cleaned (normal, right?), Washed, cut into small pieces or according to the lust and patience of the heart and mouth and added over the leek together with the rice, for his sake. Mix the whole story and let it sit for a minute or two, then add 2 liters of water, season with salt and let it boil for an hour or so as the unmistakable smell allows. When the vegetables are perfect, add the squeezed lemon juice and cook for another 5 minutes for strength.

Sucă's recommendation:
Put borscht instead of lemon or vinegar, or zaibăr, hot peppers, larch! What's wrong?


Cabbage - 88 recipes

Our selection of culinary recipes with cabbage: soups and broths, sauerkraut, pickled or with meat, baked or prepared in food and salad and many other recipes based on cabbage.

Cabbage is a vegetable rich in: lipids, carbohydrates, proteins, cellulose, vitamins: C, Bl, B2, PP, A, U and D, minerals: sulfur, iron oxides, phosphorus, calcium, magnesium, potassium. It is extremely valuable, especially raw and very healthy for the stomach and intestines, qualities recognized since Roman times. It is good to use, especially in the form of raw salad, because it ensures the nutrition of tissues and delays their aging.

Cabbage juice Raw is very nutritious and at the same time a very good medicine for many diseases. Cabbage juice is obtained with the help of the electric apparatus for squeezing the juice from fruits and vegetables. When cabbage is finely chopped for various culinary preparations, the juice should not be squeezed, as was done 50 years ago, when its properties were unknown. Cabbage juice can be drunk, mixed with carrot juice.


The benefits of buckwheat grains

Buckwheat is a food rich in vitamins E, B1 and B2, in minerals such as: phosphorus, magnesium, copper, zinc, manganese, selenium, iron, protein, carbohydrates, fiber and omega 3 and 6 fatty acids. rich in antioxidants, being superior to wheat in terms of nutrients. It should be mentioned that buckwheat can be eaten by those who have gluten intolerance, because, unlike wheat, it does not contain this protein.

Regular consumption of buckwheat has multiple benefits: promotes weight loss, regulates intestinal transit, prevents water retention in the body, regulates blood glucose levels and cholesterol levels, improves memory, ensures proper functioning of the nervous system.

You may also be interested in: The cucumber diet. Lose up to 7 kg in a week


Cabbage - 88 recipes

Our selection of culinary recipes with cabbage: soups and broths, sauerkraut, pickled or with meat, baked or prepared in food and salad and many other recipes based on cabbage.

Cabbage is a vegetable rich in: lipids, carbohydrates, proteins, cellulose, vitamins: C, Bl, B2, PP, A, U and D, minerals: sulfur, iron oxides, phosphorus, calcium, magnesium, potassium. It is extremely valuable, especially raw and very healthy for the stomach and intestines, qualities recognized since Roman times. It is good to use, especially in the form of raw salad, because it ensures the nutrition of tissues and delays their aging.

Cabbage juice Raw is very nutritious and at the same time a very good medicine for many diseases. Cabbage juice is obtained with the help of the electric apparatus for squeezing the juice from fruits and vegetables. When cabbage is finely chopped for various culinary preparations, the juice should not be squeezed, as was done 50 years ago, when its properties were unknown. Cabbage juice can be drunk, mixed with carrot juice.


Cabbage, a food rich in vitamins, minerals, fiber

Cabbage is native to the Mediterranean area, where it grows at the edge of forests. With the development of agriculture it was domesticated and spread all over the world. It is an energetic, remineralizing and toning food and it is preferable to eat it raw or prepared gently (steamed or pickled), in order to preserve its properties as well as possible. Precisely due to these antitumor, antioxidant and anti-inflammatory properties, cabbage has been and still is used as a universal remedy.
We currently find cabbage in a variety of varieties: white cabbage, red cabbage, Chinese cabbage, kale, Brussels sprouts.

What nutrients does cabbage contain?

Cabbage is a food rich in vitamins, especially provitamin A., vitamins C and E., but also in fiber, elements that ensure the health of cells. Group B vitamins they are also very well represented: B1, B2, B3, B5, B6, B9. Fiber is composed mostly of cellulose, which explains certain intestinal intolerances. The mineral content is very well represented: calcium, magnesium, iron as well as in trace elements: iodine, copper, manganese, sulfur.

Some figures:
& # 8211 200 grams of cabbage covers the daily requirement of vitamin E.
& # 8211 200 grams of cabbage covers the daily requirement of vitamin A
& # 8211 red cabbage contains 4 times more polyphenols (antioxidants) than white cabbage and 6-8 times more vitamin C.

What benefits does cabbage bring to the body?

Cabbage has disinfectant and healing properties on the tissues, as well as expectorant properties. Due to its rich content in vitamins, minerals and chlorophyll, cabbage restores the intestinal flora and contributes to increasing the number of red blood cells, which is why cabbage is recommended in fatigue, asthenia, demineralization and even depression. It promotes carbohydrate metabolism and oxygen uptake into cells. At the same time, it has anticancer action: specialists recommend the use of cabbage regularly, because its high carotene content reduces the risk of cancer at the same time, the sulfur and hitidine contained in cabbage reduces tumors, ensuring the release of toxins. Cabbage, especially steamed cabbage, lowers blood cholesterol levels, and cabbage juice helps treat stomach ulcers.

When can I put cabbage in my baby's diet?

You can put cabbage in your baby's diet at any time after the age of 10 months (At this age you can introduce other foods from the cabbage family such as broccoli, cauliflower). However, our recommendation is to talk to your pediatrician in advance and follow the 4-day rule to make sure your cabbage is well tolerated by your little ones.

How to choose and how to store cabbage?

Choose firm and dense cabbage heads, with shiny, colorful, clear leaves, without bumps or spots. Cracks on the outer leaves are signs of damage or signs of worms in the core. Avoid buying pieces of heads because once cut the cabbage loses its vitamin C content.

Cabbage retains its freshness and vitamin C content for a longer period of time if kept cold. Thus, the whole heads, wrapped or put in plastic bags, last up to 2 weeks in the refrigerator & # 8211 in the case of red or green cabbage, or up to one week & # 8211 in the case of kale.

How do I offer cabbage to my child?

To get the most out of cabbage, it is recommended that it be eaten raw, steamed or pickled. Cabbage cooked for more than 15 minutes, hardened in the oven or fried loses its vitamins and enzymes, and the trace elements and minerals it contains become more difficult to assimilate.

Raw cabbage is usually served in salads, a variant that can only be offered to older children, because it is difficult to eat. Immediately after cutting, you can mix with a little cold pressed oil, a few drops of lemon juice and a little thyme can be combined with other vegetables.

Steamed cabbage (10-15 minutes) can be easily eaten as a "finger food" by babies along with other similarly cooked vegetables (carrot, parsley, celery, zucchini). If you choose to boil it, 15 minutes should be enough for cooking, if you prepare it in the oven, the baking time is longer, around 20-30 minutes. However, it should be mentioned that in the version boiled or hardened in the oven, it no longer has any therapeutic value.

Pickled cabbage retains all its minerals and fiber and only partially its vitamins and enzymes. In addition, it has substances that help improve digestion, especially the digestion of fats and proteins. By the way, pickles, including sauerkraut, can be introduced into the diet of children after the age of 1 year, provided that they are desalted to desalinate them are left in water for several hours.

The spices that can accompany cabbage in dishes are: thyme, dill, pepper.


Cabbage soup created

Put the bones to boil in about 5 l of water with 1 tablespoon of salt and let it boil over low heat, taking the foam on top. While the bones are boiling, heat the 400 gr of vegetable mixture on 2 tablespoons of the frame, and cut the created cabbage into thin noodles.

When the meat on the bones has boiled, we strain the soup, take the meat that comes from the bones (which we don't leave on the bone like that), and put it to boil in another bowl. Now we add the hardened vegetables and grated celery with which we let it boil for a while and then we add the cut cabbage.

When the cabbage is cooked we put 4 tablespoons of greens for soups (I prepare this mixture at home for the winter. We cut the leaves of larch, celery, parsley, we put the ground tomatoes and salt, and they are put in jars) and they are left to give a few more. boil, then season with salt if needed. You can also add half a hot pepper if you like more spicy soup.

At the end I add magic borsch 1 tablespoon to 2 liters of soup. You can add even more borscht if you like it sourer.


Hunter's Soup

Put the wild boar bones after washing them well, in 5 l of cold water in a pot on the fire and add 2 tablespoons of salt. Let it boil over low heat and meanwhile froth. We clean the carrots and cut them into cubes. When the meat on the bones is more than half cooked, add the chopped carrots. When they are also half cooked, add the peas, beans and cabbage, cut into small pieces. Let it simmer over low heat.

Meanwhile, chop the greens and peel the tomatoes, which we will cut into cubes. When the vegetables are almost cooked, add the tomatoes with which we will let them boil for another 10 minutes, adjust the taste with salt if necessary, then add the Maggie Borscht with vegetables to each liter of soup, add 1 tablespoon of borscht (I put only 4 tablespoons of borscht due to the fact that the mixture of greens used by me also contains tomatoes) with which we let it boil for another 10 minutes after which it is sprinkled with finely chopped greens (preferably locust in abundance and a few green celery leaves) .


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