Health giving qualities of a nettle are known since ancient times. It is rich with carotene and vitamin C and also tannins and organic acids. From a nettle it is possible to prepare a set of tasty dishes.
It is required to you
- For nettle salad:
- - 500 g of a nettle;
- - 50 g of greens of parsley;
- - 50 g of greens of fennel;
- - 4 garlic gloves;
- - 2 kernels of walnuts;
- - 3-4 tablespoons of vegetable oil;
- - 1 tablespoons of lemon juice;
- - salt.
- For a sorrel soup:
- - 500 g of meat;
- - 3 l of water;
- - 500 g of a nettle;
- - 200 g of a sorrel;
- - 1 carrots;
- - 1 root of parsley;
- - 1 bulb;
- - 2 tablespoons of vegetable oil;
- - ¼ glasses of flour;
- - 2 eggs;
- - 1 bay leaf;
- - black sprinkling pepper;
- - salt;
- - sour cream.
- For Green Mash roast:
- - 100 g of a nettle;
- - 100 g of a tops of vegetable of beet;
- - 100 g of a tops of vegetable of carrots;
- - 100 g of a tops of vegetable of a garden radish;
- - 100 g of a tops of vegetable of swede;
- - 100 g of leaves of peas;
- - 20 g of leaves of horse-radish;
- - 20 g garlic leaves;
- - grass of a sporysh;
- - citric acid;
- - vegetable oil;
- - adjika;
- - caraway seeds;
- - bay leaf;
- - salt.
Instruction
1. From крапивыЛистья nettles carefully wash out salad, then lower in the added some salt boiling water. Boil thoroughly within 3-4 minutes and catch a skimmer. Cast away on a colander and slightly knead a spoon. Shift in a bowl. Wash up greens of fennel and parsley, dry and small chop. Pound kernels of walnut in a mortar. Peel garlic gloves and knead. Mix vegetable oil with garlic and salt. Connect a nettle to walnut kernels, greens of fennel and parsley. Sprinkle salad lemon juice and fill with the vegetable oil mixed with garlic.
2. Green to a shchipromoyta, dry meat, cut on pieces and cook broth. Touch a sorrel, wash out and cut. Wash up a parsley root, onions and carrots, clean, cut small into cubes and slightly roast on vegetable oil. Then add a little flour, properly mix everything and redden root crops. Carefully wash out a nettle, dry a paper towel, put in the boiling water and boil within 5-6 minutes. Then cool, wipe a nettle through a sieve and mix with the roots filled with flour. Then fill in with mix of meat soup and broth of a nettle. Put on silent fire and you cook within 20 minutes, put bell pepper and bay leaf, add the prepared sorrel, salt and boil thoroughly even minutes 10. Put the hard-boiled and sliced eggs. To a table give a sorrel soup, having filled with sour cream.
3. Green Mash roast All components (nettle, a tops of vegetable of beet, carrots, a garden radish and swede, leaves of peas and horse-radish, a grass of a sporysh) carefully wash up a baking plate flowing water, dry on a paper towel and largely cut. Pour in the water which is added some salt to taste in a pan and bring to the boil. Put all prepared greens in a deep frying pan, fill in with the added some salt boiled water so that greens were slightly covered, cover and you extinguish on slow fire of 20-30 minutes. One minute prior to the end of suppression put small chopped garlic leaves. Then pour in vegetable oil, uncover and fry on strong fire of 15-20 more minutes, often stirring slowly. At the end add the citric acid which is a little divorced in water, put adjika, bay leaf, fennel greens, caraway seeds or bitter bell pepper to taste. Carefully mix. To a table give roast cold.