Oriental vegetable snacks. Cold dishes and snacks (E. N. Alkaev). Salad of tomatoes, cucumbers and apples

An original fruit snack served on nacho chips is a pineapple-mango mix, ideal for a holiday table. This unusual dish is prepared from pineapple, mango, jalapeno pepper and parsley. This dish will definitely not go unnoticed on the holiday table, because it is very tasty, with an original sweet-spicy taste, light and low in calories and goes well with any strong snack.

Do you want to prepare a delicious vegetable appetizer to surprise your guests? Then try making a snack called vegetable muffins with zucchini, carrots and cheese. This unusual dish looks very beautiful, is tasty and light and will definitely take pride of place on your table. It is prepared very simply according to a step-by-step recipe with photos at home, literally in a hurry.

Korean zucchini with carrots is a wonderful vegetable appetizer, which is ideal for a holiday table, and for every day as an addition to the main course, ideal for the family table. It is prepared very simply from available products, and the whole secret lies in the marinade, which we will tell you about in the recipe. Your guests will love this unusual appetizer not only for its unusual rich taste, but also for its lightness.

Today we bring to your attention a very tasty and beautiful vegetable appetizer, and what is also important is very light and low-calorie - with tomatoes and egg called “Fly Agaric”. It is very simple and quick to prepare, and on the holiday table this dish is the first to go, because the egg goes well with cucumber and tomato and is ideal for strong drinks.

Tired of fatty and fried foods and want to start eating healthier? Then start with this recipe! Vegetable tian with potatoes and zucchini is not only a very tasty and tender dish, but also extremely healthy and light. It is prepared from simple ingredients, and if you prepare such a snack in the summer, it is also very inexpensive.

Do you like it hot and spicy? Then this vegetable snack recipe is just for you! Hell's appetizer with jalapeno peppers and garlic is truly a thermonuclear dish for true spicy lovers. Those who have never eaten hot peppers should be as careful as possible with this unusual dish. But the snack turns out simply amazing!

A wonderful light vegetable snack that can be whipped up at home is celery stuffed with goat cheese and tomatoes. The preparation of the dish is very simple and the ingredients for cooking are not expensive and easily available. Celery stuffed with goat cheese and tomatoes is a very tasty vegetable appetizer that is suitable for every day and for a holiday table.

Lecho is an excellent vegetable dish that can be eaten every day and served as a vegetable snack. Also, the vegetable snack lecho is good to eat in winter, when there are few vegetables or they are quite expensive. So today we offer you a recipe for making Hungarian-style lecho, which can be served as an appetizer on its own or as a side dish for the main dish.

Vegetable snacks are always present on any table, be it a holiday, New Year, Birthday or family dinner. Today we bring to your attention not an ordinary vegetable snack, which is prepared from carrots and caramel. Such a tasty and unusual dish will definitely attract the attention of your guests and will not go unnoticed, because it is very tasty and perfect as an appetizer.

Now you don’t have to go to McDonald’s, because you can make delicious, crispy French fries at home. This recipe will delight not only adults, but also children, because the potatoes will be indistinguishable from restaurant ones. And it’s not at all necessary to have a deep fryer; a simple saucepan will do just fine. So go ahead and storm the new delicious snack recipe, which is prepared simply and quickly and will instantly disappear from the table.

This appetizer is simply a godsend for people who love feta cheese and cheeses, and gourmets simply need to try this “gold” baked in parchment. Your guests will definitely like this appetizer; it not only looks very appetizing, but is also very tasty. You will need a minimum of ingredients for cooking, these are feta cheese itself, butter and savory, which can be replaced with other spices.

A bright and colorful vegetable appetizer always takes pride of place on a holiday table or family dinner. That is why we offer you a simple step-by-step recipe with a photo of Tangerines with melted cheese, garlic and olive. This entertaining and appetizing snack will appeal to both adults and children, and the unusual presentation will add a touch of piquancy.

A wonderful decoration for the holiday table, just begging for March 8th). It’s also an extremely tasty vegetable appetizer - a bouquet of cherry tomatoes with cucumber and cheese filling. Such an appetizing dish will certainly take its rightful place on the festive table and will not go unnoticed. The snack is low in calories and is suitable for people watching their weight, and is also quite suitable for a Lenten table.

Egg snacks

Egg salad. The eggs are hard boiled and the cucumbers are peeled. Eggs, cucumbers, onions are finely chopped, ready-made mustard and mayonnaise are added and mixed.

Egg with mayonnaise and garnish. The prepared vegetables are cut into thin slices, seasoned with some mayonnaise (15 - 20 g) and “Yuzhny” sauce. The seasoned vegetables are laid out into portions, halves of boiled eggs are placed on top and the remaining mayonnaise is poured over them. When on holiday, the dish is decorated with chopped jelly and vegetables. The dish can be served without jelly or without a side dish, reducing the yield accordingly. “Yuzhny” sauce can be replaced with mayonnaise.

Eggs stuffed with herring and onions. A hard-boiled egg is cut lengthwise, the yolk is removed, wiped and combined with herring pulp and onions passed through a meat grinder (the herring is pre-soaked). The resulting mass is seasoned with ½ part of mayonnaise, and then placed in the white instead of the yolk; Cut a small piece from the bottom of the white so that the egg is stable, and pour over the remaining mayonnaise. Vegetables are placed next to the egg.

Appetizer of processed cheese with egg and mayonnaise. Prepared processed cheese, garlic, and hard-boiled egg are passed through a meat grinder. The mass is seasoned with mayonnaise and cooled.

When on vacation, the appetizer is decorated with parsley.

Canned vegetables. To prepare appetizers, stuffed peppers, lecho, caviar from eggplants and zucchini, etc. are used. Cans of canned food are washed, wiped, opened, the sauce, marinade or oil (if any) is drained, the remaining products are laid out in salad bowls, poured over the drained liquid part of the canned food, sprinkle with chopped herbs, raw or pickled onions, cut into rings.

Stuffed tomatoes. Tomatoes are prepared for stuffing in the same way as for hot main courses. Filled with various minced meats: salad of green onions, mushrooms or minced eggs, etc. For minced mushrooms, dry porcini mushrooms are boiled, chopped, sautéed onions are added, cooled and seasoned with mayonnaise. Eggs are hard-boiled, chopped, chopped green onions, finely chopped, peeled fresh cucumbers, green peas are added and seasoned with mayonnaise.

Vegetable caviar. Prepared from eggplants, zucchini, squash, beets, carrots, and mushrooms. Eggplants, zucchini and squash are baked in ovens and finely chopped or ground in a meat grinder. The beets are boiled whole with the addition of vinegar, peeled and finely chopped. Finely chop carrots and sweet peppers and sauté in vegetable oil, then add tomato and sauté together. Sauteed vegetables are added to chopped zucchini, eggplant or beets, stewed and cooled, the caviar is seasoned with salt, pepper, sugar, chopped garlic and served in salad bowls, sprinkled with herbs.

Mushroom caviar can be prepared from dried or salted mushrooms and from a mixture of them. Prepared dry mushrooms are soaked, boiled in the same water without salt, finely chopped or minced in a meat grinder. Salted mushrooms are squeezed out of the brine, washed with cold water and finely chopped. Onions are chopped and sautéed with vegetable oil. Combine onions and mushrooms and simmer for 10-15 minutes. The caviar is cooled and seasoned with crushed garlic, vinegar, pepper, salt, placed in salad bowls and sprinkled with chopped green onions.

Eggplant stewed with tomatoes. Peeled eggplants, cut into slices, and fresh tomatoes, cut into large slices, are lightly fried separately in oil. Fried eggplants are poured with sauce, with the addition of water (water is taken in the amount of 15 - 20% of the weight of fried eggplants), salted and simmered for 15 - 20 minutes. At the end of the stewing, add crushed garlic and fried tomatoes. Dispense 100 - 150 g per serving.

Beetroot appetizer with nuts. Boiled peeled beets are cut into strips and citric acid is dissolved in the released juice. The prepared garlic and walnuts are crushed, combined with beets, sugar, salt, pepper, citric acid are added, seasoned with sour cream and mixed.

When on vacation, decorate with finely chopped herbs.

Spicy snack. The prepared sweet and hot peppers are cut into strips, and some of the garlic, divided into small cloves, is added.

Ripe tomatoes are cut into quarters and passed through a meat grinder along with the remaining garlic.

Combine the prepared tomatoes and peppers, add chopped fried walnuts, vegetable oil, salt and mix.

Store in the refrigerator in a sealed container until serving.

Served as a separate dish or as a side dish for meat or meat products.

Pickled cabbage. The prepared cabbage is cut into small pieces, scalded, then allowed to drain completely. In vegetable oil heated to a temperature of 120 - 1300C, add ground red pepper, vinegar, sugar, salt and mix. Pour the prepared cabbage with the resulting mixture, mix thoroughly and leave for 4 hours.

Pickled cabbage is sold as an independent dish, and is also used to prepare salads.

Pickled beets. Cooled, peeled, boiled beets are cut into cubes, cubes, slices or strips, poured with hot marinade and marinated for 3 - 4 hours at a temperature of 0 - 40C. Then the marinade is drained and the beets are seasoned with sugar. The drained marinade can be used to season borscht and for pickling.

Marinade: add pepper, cinnamon, salt, cloves, bay leaf to hot water, bring to a boil and leave for 4-5 hours, add vinegar and filter. You can add cumin (0.1 g) to the marinade. For pickling, you can use chopped stewed or baked beets. Pickled beets are used for salads, borscht or as a side dish for meat, fish and other dishes.

Mushrooms with sauerkraut. Salted mushrooms are separated from the brine, washed, and cut into slices. The sauerkraut is chopped. The prepared onions are chopped. Mushrooms are combined with sauerkraut and onions, then sugar, ground black pepper, and vegetable oil are added and mixed.

The salad is placed in a mound and sprinkled with finely chopped parsley.

Cold vegetable appetizers

Vegetables are the most accessible, inexpensive and extremely diverse material for preparing not only salads, vinaigrettes and side dishes for various appetizers, but also completely independent appetizers. Even gourmets will not be able to resist the appetizing look of stuffed vegetables, and vegetable caviar and vegetable pate will wonderfully diversify your daily table.

This text is an introductory fragment. From the book Secrets of Japanese Cuisine author Khvorostukhina Svetlana Alexandrovna

COLD APPETIZERS Salads play a central role in Japanese national cuisine. Many Japanese chefs consider them the most important dishes on any menu. It should be noted that the salads prepared by the masters are a real work of culinary art.

From the book 50 recipes for Korean salads author Collection of recipes

COLD APPETIZERS 34. Cold appetizer from cucumbers 200 g cucumbers, 60 g chicken meat, 10 g green onions, 4 g salt, 5 g mustard powder, 2 g vegetable oil, 1 g red pepper, 2 g toasted sesame seeds, 3 g garlic, 5 g soy sauce, 10 g table vinegar, 1 egg, 5 g sugar

From the book Man in the Kitchen author Saraliev Peter

COLD APPETIZERS BOILED EGGS WITH MAYONNAISE Ingredients: 3 eggs, 1/2 jar of mayonnaise, salt, ground pepper. Method of preparation: Hard boil the eggs (10 minutes), peel, cut in half lengthwise, place on a plate with the yolk up, salt, apply knife uniform

From the book Polish Cuisine author Melnikov Ilya

Cold appetizers Potato cakes You will need: 1 kg of potatoes, 1 tbsp. a spoonful of lard, 100 g smoked brisket, 1 onion, 2 eggs; 1 tbsp. spoon of fat, 1 tbsp. a spoonful of crushed crackers, marjoram, salt to taste. Boil the potatoes in their skins, peel, grate on a coarse grater.

From the book of 500 recipes from around the world author Perederey Natalya

Cold Appetizers Royal Salad Ingredients: Beef – 80 g, pickled champignons – 50 g, pickled cucumber – 1 pc., onion – 1 pc., mayonnaise – 2 tbsp. spoons, cucumber marinade - 2 tbsp. spoons, green onions, dill, salt and pepper to taste. Way

From the book 1000 delicious dishes [for reader programs WITH SUPPORT OF tables] author DRASUTENE E.

Cold appetizers Sandwiches “China” Ingredients: Buns with cumin – 2 pcs., pork – 100 g, cheese – 50 g, pine nuts – 30 g, vegetable oil or fat – 1–2 tbsp. spoons, mayonnaise - 2 tbsp. spoons, meat broth - 2 tbsp. spoons, mustard - 1 teaspoon, parsley, salt and pepper, each

From the book 1000 dishes from the liver, kidneys, heart and lungs author Kashin Sergey Pavlovich

Cold snacks Sandwiches “Spicy” Ingredients: White wheat bread – 2 slices, bacon – 2 slices, salted cottage cheese – 30 g, butter – 20 g, pickled cucumber – 1 pc., mayonnaise – 1 tbsp. spoon. Method of preparation: Cottage cheese is mixed with mayonnaise and butter.

From the book Easter Table. Cooking like professionals! author

Cold appetizers Cabbage salad with chicken Ingredients: White cabbage – 300 g, boiled chicken meat – 180 g, sour cream – 100 g, apples – 2 pcs., carrots – 1 pc., celery root – 1 pc., canned green peas – 2 tbsp. spoons, vegetable oil - 1 tbsp. spoon,

From the book Uzbek dishes author Makhmudov Karim

COLD SNACKS Snacks add variety to food, promote the secretion of digestive juices and stimulate appetite. Therefore, most snacks are prepared with various spices, hot sauces and vegetables containing many vitamins. Snacks are not only necessary

From the book Russian Cuisine author Kovalev Nikolay Ivanovich

Cold appetizers Liver pate with apple Ingredients 200 g chicken liver, 1 apple (sour varieties), 2 tablespoons meat broth, 2 tablespoons vegetable oil, 100 g butter, sugar, ground black pepper, salt. Method of preparation Cut the liver

From the book Mushroom Recipes. Cooking like professionals! author Krivtsova Anastasia Vladimirovna

Cold appetizers

From the book Picnic Dishes author Kolosova Svetlana

COLD APPETIZERS Cold appetizers in Uzbekistan are prepared mainly from meat products. In the household, the preparation of vinaigrettes from vegetables, as well as various sandwiches, is not yet widespread. Cold appetizers from meat as an integral part of Uzbek

From the book of 500 recipes of an old innkeeper author Polivalina Lyubov Alexandrovna

From the author's book

Cold appetizers Sea kale caviar? 350 g seaweed? 50 g of any dried mushrooms? 4 heads of onions, pickled cucumbers? 4 tbsp. l. vegetable oil? parsley? ground black pepper? salt Wash the mushrooms, cover with water, leave to swell for 2 hours, and then

From the author's book

Chapter 3. Cold appetizers from vegetables and mushrooms

From the author's book

COLD APPETIZERS KIEV MERCHANT VINEGRETTE Required: 6–8 potatoes, 3 carrots, 2 beets, 2 onions, 3–4 pickled cucumbers, 250 g (1 can) canned green peas, 200 g pickled cabbage, vegetable oil, salt. Method of preparation. Boil

You can prepare a lot of interesting, tasty and healthy dishes from vegetables. Among such dishes, a special place was occupied by the so-called cold vegetable appetizers. They are good because they do not contain meat and are consumed as an addition to some main course, such as a second course. Below are recipes for preparing cold appetizers from vegetables such as tomatoes, potatoes, cucumbers, carrots, eggplants, beets, beans, cabbage, onions and radishes. See what variety! Therefore, you will surely find a suitable recipe for yourself.

Tomatoes - 4 pcs.,

Potatoes - 1-2 pcs.,

Carrots - 1 pc.,

Fresh cucumbers - 2 pcs.,

Sour cream or mayonnaise,

Salt, pepper, herbs,

Green pea.

For ripe, not very large tomatoes, cut off the top part (from the stem side), squeeze out a little juice and make a hole for the filling. Boiled potatoes and carrots, cut fresh cucumbers into cubes, pour in sour cream or mayonnaise, mix and place in prepared tomatoes. Sprinkle finely chopped herbs and green peas on top.

Tomatoes - 4 pcs.,

potatoes - 1-2 pcs.,

boiled meat - 100g,

eggs - 1 pc.,

sour cream and mayonnaise,

salt, pepper, herbs.

Cut off the top part of the tomatoes (from the stem side), squeeze out a little juice and make a hole for the filling. Cut boiled potatoes and cucumbers into cubes, add finely chopped boiled meat. Season the filling prepared in this way with sour cream or mayonnaise and add tomatoes. Top with finely chopped herbs, green peas or hard-boiled egg slices.

Eggplant caviar

Eggplants - 5 - 6 pcs.,

Onions - 1 - 2 pcs.,

Garlic - 2-3 cloves,

Vinegar 3 percent - 1 tbsp. spoon,

Tomato paste - 2 tbsp. spoons,

Vegetable oil - 5 tbsp. spoons,

Salt pepper.

Bake the eggplants in the oven; then, after peeling the skin, chop finely. Lightly fry the chopped onion in vegetable oil, add tomato paste. Mix all this and simmer, stirring, over low heat until excess moisture is removed. Season the caviar with chopped garlic, salt, pepper, and vinegar. Cool before serving.

Eggplant stewed with tomatoes

Eggplants - 4-5 pieces,

Tomatoes - 2-3 pcs.

Onions - 2 pcs.

Garlic - 3 cloves,

Vegetable oil - 5-6 tbsp. spoons,

Tomato juice - 100 g.,

Salt, herbs.

Peel the eggplants and cut into cubes. Peel the tomatoes too and cut into slices. Fry the eggplants in oil until a crust appears, add tomatoes, tomato juice and separately sautéed onions. Simmer the mixture until cooked, then cool and add chopped garlic and salt. Before serving, sprinkle with finely chopped herbs.

Beet caviar

Beetroot - 4-5 pcs.,

Vegetable oil - 2 tbsp. spoons,

Sugar - 0.5 tbsp. spoons,

Lemon - 1 pc.

Peel the boiled beets and grate them on a fine grater, add vegetable oil and sugar. Cut the zest from the lemon and chop it. Add the squeezed lemon juice and chopped zest to the grated beets. Place the resulting mass on low heat and simmer, stirring, for 5-10 minutes. Cool before serving.

Bean pate

Beans - 100 g.,

Onions - 1 piece,

Vegetable oil - 1-2 tbsp. spoons,

Salt, vinegar, pepper,

Greenery.

Boil the beans, mash until smooth, add sauteed onions, salt, pepper, vinegar. Place the resulting mixture in a salad bowl and cool. Before serving, garnish with herbs.

Pepper house

Sweet pepper - 5 pcs.

Carrots - 3-4 pcs.

Carrots - 3-4 pcs.

Onions - 1-2 pcs.

Meat - 100g.,

Eggs - 1 piece,

Fresh cucumbers - 2 pcs.

Tomatoes - 5-6 pcs.

Garlic - 2-3 cloves,

Sunflower oil - 5-6 tbsp. spoons,

Salt, pepper, bay leaf, herbs.

Boil the pepper in boiling water for 3-5 minutes, cut off the tops and remove the seeds. Fill the pepper with a mixture of sautéed carrots and onions, add bay leaf, hot pepper and chopped herbs. Place the peppers stuffed in this way into a deep bowl, add oil, place chopped tomatoes and bay leaves on top and simmer over medium heat until excess moisture is removed. Remove from heat, sprinkle with chopped garlic, herbs and cool.

Cucumbers stuffed with ham

Cucumbers - 4-5 pcs.

Ham - 200g.,

Eggs - 2 pcs.

Radishes - 8-10 pcs.

Sour cream - 100g, salt, herbs.

Cut smooth, medium-sized cucumbers into halves lengthwise, cut out the core with grains and fill with minced meat from finely chopped hard-boiled eggs, grated radishes and chopped herbs, seasoned with sour cream. Cut the ham into thin slices and place on top of the stuffed cucumbers. Decorate with greens.

Eggplants under a “fur coat”

Eggplants - 1kg,

Tomatoes - 5-6 pcs.

Onions - 1 piece,

Mayonnaise - 5-6 tbsp. spoons,

Salt, herbs.

Peel the eggplants, cut into pieces and place in boiling salted water for 8-10 minutes. Place the pieces on a baking sheet in an even layer, top with layers of onions, then tomatoes. Season with salt and spread mayonnaise on top. Place the baking sheet in the heated oven for 1 hour, then cool. Serve the dish cold, garnished with chopped herbs.

can also be cooked.

Provencal cabbage.

Cabbage - 1kg,

Carrots - 2 pcs.

Garlic - 2-3 cloves,

Sunflower oil - 5-6 tbsp. spoons,

Vinegar - 100 g.,

Bay leaf, mint, cinnamon,

Peppercorns.

Chop the cabbage and carrots, chop the garlic and place tightly in an enamel or glass bowl. Pour in the prepared solution: per 1 liter of water - 5-6 tbsp. spoons of sunflower oil, 100g. 3% vinegar. Keep the cabbage at room temperature for a day, then in the cold for a day - and you can serve it.

Eggplants fried with nuts

300 g eggplants, 1/4 cup ground walnuts, 1 egg, 1/2 cup vegetable oil, 3 tbsp. spoons of flour.

Dip the washed and peeled eggplants into boiling water for 3 minutes, then remove and immediately remove the skin. Cut the prepared fruits into 1 cm thick circles, bread them in flour, dip them in beaten egg, roll in nuts and fry on both sides in a frying pan with heated vegetable oil under a lid. Serve garnished with lemon slices and herbs.

Eggplant with nuts and garlic

1 kg of eggplants, 1/2 cup of chopped walnuts, 5-6 cloves of garlic, 250 g of mayonnaise, 1 cup of vegetable oil.

Cut the washed and stemmed eggplants into thin slices and fry in a heated frying pan with vegetable oil. Mix mayonnaise with chopped nuts and crushed garlic, brush the resulting mixture onto the fried eggplant slices and place them one on top of the other like a tower. Place the finished appetizer in the refrigerator for several hours before serving.

Snack of green peas, corn and nuts

2 cups of canned green peas, 1 cup of canned corn, 1 cup of finely chopped walnuts, 1 cup of mayonnaise, ground black pepper to taste.

Mix nuts, peas and corn strained from the liquid, add mayonnaise, pepper, mix everything, put in a salad bowl and garnish with parsley sprigs and cranberries.

Cabbage and carrot appetizer

1 head of cabbage, 5–7 pcs. carrots, 1 head of garlic, salt to taste.

Disassemble the cabbage into leaves, rinse them with water, dip them in boiling unsalted water for 3-5 minutes, then drain in a colander. Grate the peeled carrots on a coarse grater, mix with finely chopped garlic, wrap in prepared cabbage leaves in the form of cabbage rolls, put them in a deep bowl, pour boiling brine (at the rate of one tablespoon of salt per one liter of water) so that the liquid completely covers them . In two days the snack will be ready.

Appetizer of cucumbers with garlic

2 cucumbers, 2 cloves of garlic, 3 tbsp. spoons of yogurt, 1 tbsp. spoon of olive oil, 1 tbsp. spoon of lemon juice, 2-3 tbsp. spoons of chopped dill, 1/2 teaspoon of salt.

Wash the cucumbers, peel them and cut into small cubes. Add chopped dill, crushed garlic, salt and mix. Drizzle the cucumbers with a dressing made from a mixture of yogurt, olive oil and lemon juice, transfer the appetizer to a salad bowl and place in the refrigerator for 10–15 minutes before serving.

Eggplant caviar with garlic

3 eggplants, 2 onions, 4 tomatoes, 4-5 cloves of garlic, 2 tbsp. spoons of sunflower oil, 1 tbsp. spoon of chopped parsley, 1 tbsp. a spoonful of chopped dill, salt to taste.

Bake the washed eggplants in the oven until soft and put under pressure for 30 minutes. Scald the tomatoes with boiling water, peel and cut into cubes. Chop the onion very finely, grind the garlic with salt. Finely chop the eggplants, mix with other vegetables and herbs, season with oil, stir and place in the refrigerator for several hours before serving.

Mushroom caviar

500 g salted (or 100 g dry) mushrooms, 2 onions, 3-4 tbsp. spoons of vegetable oil, salt and ground black pepper to taste.

Rinse the salted mushrooms (dry ones must first be soaked for several hours, then boil until tender), drain, and finely chop. Finely chop the onion, lightly fry in vegetable oil, cool and mix with mushrooms, adding a little pepper. For a more piquant taste, you can add lemon juice or vinegar.

Spicy pickled cucumber caviar

6 large pickled cucumbers, 2 small onions or 1 bunch of green onions, 4 cloves of garlic, 2 tbsp. spoons of vegetable oil, 1/2 teaspoon of ground red pepper.

Finely chop the onion, grate the pickled cucumbers on a coarse grater or finely chop them with a knife, and drain the resulting brine. Mix cucumbers, onions and crushed garlic, season with oil and red pepper (if the cucumbers are not salted). Caviar can be served in small salad bowls, garnished with herbs, or placed on pieces of black bread, cut into triangles.

Garlic caviar with nuts

2 heads of garlic, 1/2 cup walnut kernels, 2 slices of wheat bread, 1/4 cup vegetable oil, 2 tbsp. spoons of lemon juice, 1 teaspoon of chopped parsley.

Peel and crush the garlic cloves, add the walnut kernels and crush again. Squeeze out the bread, previously soaked in water, and mix with garlic and nuts. Beat the resulting mass with a wooden spoon, gradually adding vegetable oil, until a smooth puree is formed. At the end, add lemon juice, place in a salad bowl and sprinkle with finely chopped herbs.

Squash caviar with tomato sauce

4 kg of zucchini, 1 kg of onions, 0.5 liters of Krasnodar sauce, sugar and salt to taste.

Pass washed zucchini and peeled onions through a meat grinder, add salt, sugar and spices to taste. Place the vegetable puree in a saucepan, place over medium heat and cook for 40 minutes, stirring constantly to prevent burning. Then add tomato sauce and cook for another 20 minutes. For long-term storage, place the caviar in jars and roll up. Serve chilled.

Beet caviar

1 kg beets, 2 tbsp. spoons of vegetable oil, half a lemon, 1/2 tbsp. spoons of sugar.

Boil the washed beets until soft, peel and mince. Season the resulting puree with sugar, butter, add lemon zest and lemon juice. Mix everything, put it in a saucepan and heat for 5-10 minutes over moderate heat, stirring frequently so that the mass does not burn. Once cooled, transfer the caviar to a salad bowl. Serve cold.

Sauerkraut aromatic

1 kg of cabbage, 1–2 teaspoons of cumin, anise or mint, 1–2 crusts of black bread, vegetable oil to taste.

Peel the cabbage from the top leaves, cut into four parts and place in an enamel or clay dish. Add cumin, anise or mint, pour boiling brine (one tablespoon of salt per liter of water) and press the cabbage with a small weight so that it does not float. After the brine has cooled, add a crust of black bread and leave to ferment for 3-4 days in a warm place.

When the cabbage is ready, remove it from the brine, cut into medium slices, place in a salad bowl, pour over vegetable oil to taste (you can add a little strained brine) and garnish with cranberries or pickled lingonberries.

Sauerkraut with cranberries and wine

1 bucket of shredded cabbage, 5–6 apples, 200 g lingonberries or cranberries, 1 1/2–2 glasses of sweet white table wine, 2 glasses of caraway seeds, 2 glasses of salt.

Place the shredded cabbage in layers in an enamel container, sprinkling each layer with a handful of salt and a handful of cumin and topping with lingonberries, grated carrots and sliced or sliced apples. Tamp the cabbage well, pour white wine on top, piercing the cabbage in several places with a fork so that the wine is distributed evenly. Then place the container with cabbage in a cool place for 2-3 weeks.

Sauerkraut with apples

1 kg of sauerkraut, 5–6 sweet and sour apples, 1 small bunch of parsley, 2/3 cup vegetable oil, 2–3 tbsp. spoons of sugar.

Peel and core the apples, cut into slices and dip in cabbage brine for a few minutes to prevent them from darkening. Combine apple slices with cabbage, sprinkle with sugar, add vegetable oil, mix, place in a salad bowl and garnish with parsley on top.

You can also use cranberries or lingonberries for decoration.

Sauerkraut stewed

1 kg of sauerkraut, 3-4 sweet and sour apples, 100 g of butter or vegetable oil.

Squeeze the cabbage and bring the brine to a boil in a separate pan. Boil water in another saucepan. Place the cabbage in a colander, pour boiling water over it, stirring, and when the water has drained, transfer it to a saucepan with heated oil and fry. Peel and core the apples, cut into slices and place in a saucepan with fried cabbage. Add hot cabbage brine so that it covers the cabbage, and, stirring, simmer, covered, until done. If necessary, add boiled cabbage juice, stir and simmer.

Before serving, decorate the dish with cabbage with herbs.

Amateur pickled cabbage

5 medium heads of cabbage, 1 1/2 cups 6% vinegar, 1.5 liters of water, 1 1/2 cups sugar, salt to taste.

Peel the cabbage from the top leaves, chop finely, salt well, mix and place in a colander to drain the salty juice. After this, put the cabbage into jars and pour over the marinade prepared from a mixture of vinegar, sugar and water (do not boil the marinade!). Place the jars in a cool place, covering them with lids but not sealing them. The cabbage will be ready in a few days.

Pickled cabbage

1 kg of cabbage, 100 g of vegetable oil, parsley and cranberries for decoration.

For the marinade: 1 liter of 3% vinegar, 2/3 teaspoon of cinnamon, 2-3 pcs. cloves, 1 cup sugar, 2 tbsp. spoons of salt.

Chop the cabbage, place in an enamel pan, pour in the prepared marinade and heat until the cabbage becomes soft. Then cool, pour over vegetable oil, stir, place in a salad bowl and garnish with cranberries and herbs.

Prepare the marinade: combine vinegar, salt, sugar, cloves and cinnamon, bring to a boil and strain.

Pickled red cabbage

2 kg of white cabbage, 2 apples, 1 beet, 1 carrot, 2-3 cloves of garlic.

For the marinade: 0.5 liters of water, 9 tbsp. spoons of vegetable oil, 8 tbsp. spoons of 9% vinegar, 5–6 bay leaves, 6 tbsp. spoons of sugar, 2 tbsp. spoons of salt.

Chop the cabbage, grate the peeled apple, carrots and beets on a medium grater, finely chop the garlic. Pour the marinade over the vegetables, stir and leave at room temperature for 10 hours. Then keep in the refrigerator for two hours, after which you can serve.

Prepare the marinade: mix all the ingredients of the marinade, bring to a boil and cool to room temperature.

Eggplant "bast shoes"

1 kg of eggplants, 100 g of vegetable oil.

For the sauce: 0.5 liters of vinegar, 8–10 pods of hot red pepper, 2 heads of garlic.

Cut the eggplants lengthwise into four to six pieces and fry in vegetable oil. Dip the fried eggplants in the sauce, put them in a jar and leave for 2-3 days (no need to add sauce).

Prepare the sauce: bring vinegar and pepper to a boil, remove from heat and combine with crushed garlic.

Potato fingers

1 kg potatoes, 1 egg, 5 tbsp. spoons of butter, 2 tbsp. spoons of potato starch, 1 tbsp. a spoonful of finely chopped parsley, salt to taste.

Boil the peeled potatoes in salted water, rub through a sieve, add the egg, starch and a little chopped parsley, mix everything well. Form a roll 1 cm thick from the resulting mass and cut it into pieces 10 cm long. Fry in a deep fryer for 8–10 minutes. When serving, drizzle with melted butter and sprinkle with parsley.

Cucumbers stuffed with radishes, eggs and boiled tongue

1 kg of cucumbers, 500 g of boiled tongue, 2 bunches of radishes, 4 boiled eggs, 1/2–2/3 cup of sour cream, 1 tbsp. spoon of chopped dill, 2 tbsp. tablespoons chopped green onions, salt to taste.

Wash even small thin cucumbers, wipe them, cut them in half lengthwise, remove the seeds and, if the cucumbers are bitter, peel them. Combine finely chopped boiled eggs and coarsely grated radishes, add dill, chopped green onions, salt everything and mix with thick sour cream. Cut the boiled tongue into thin slices. Fill the cucumbers with the prepared salad, and place a slice of tongue folded in half on top.

Lightly salted quick cucumbers

1 option

3 kg of small fresh cucumbers, 2.5 liters of water, 9 tbsp. tablespoons salt, 2-3 handfuls of oak leaves, 1 small horseradish root.

Cut off the skin from both ends of the cucumbers, prick each cucumber in several places with a fork to better soak it in the brine. Place the prepared cucumbers in a jar or pan, the bottom of which is covered with oak leaves. Place coarsely chopped horseradish between layers of cucumbers. Cover the top of the cucumbers with oak leaves and pour boiling brine over them. Strong and crispy lightly salted cucumbers will be ready the next day.

Option 2

3 kg of small fresh cucumbers, 1-2 horseradish roots, 1-2 cloves of garlic, 3-4 blackcurrant leaves, 5-6 dill stalks, 3 liters of water and 5 tbsp. spoons of salt for brine.

Wash the cucumbers, cut off their tails, prick each cucumber in several places with a fork, place them in layers in a glass or enamel container, topping each layer with dill stems, blackcurrant leaves, cloves of garlic and grated horseradish. Pour hot brine over the cucumbers, leaving 5–10 cm to the top of the container. The next day, the cucumbers will be ready.

Spicy onion

1 large onion, 2 boiled yolks, 2 tbsp. spoons of vinegar, 3-4 tbsp. spoons of vegetable oil, 2-3 tbsp. spoons of sugar, salt to taste.

Cut the peeled onion into very thin rings, take them apart one at a time, sprinkle with sugar and put in the refrigerator for one hour. Then add salt to the onion rings, pour vinegar over them, mix thoroughly, and put them in the refrigerator again for 30 minutes. After this, mix the onion with the yolk, season with vegetable oil, mix and place in a salad bowl.

Eggplant pate

2 eggplants, 2 tomatoes, 2 cloves of garlic, 1 bunch of various herbs to taste, salt and ground black pepper to taste.

Cut the washed eggplants into 0.5 cm thick slices and blanch them in boiling water for 5 minutes, then remove and cool slightly. Pour boiling water over the tomatoes and peel them. Pass the prepared eggplants and tomatoes, as well as herbs and garlic through a meat grinder, add salt and pepper to the resulting mass, mix and place in a salad bowl. Place in the refrigerator for several hours before serving.

Bean pate

1 cup beans, 1 onion, 2-3 tbsp. spoons of vegetable oil, vinegar, ground black pepper and salt to taste.

Peel the onion and fry with butter until golden brown. Boil the beans until soft, rub through a sieve, mix with fried onions, add vegetable oil, salt, vinegar, pepper, mix everything well, place on a plate and cool.

Pepper stuffed with fish

8 pods of sweet bell pepper, 1 can of sardines in oil, 2 cups boiled rice, 1 boiled egg, 4 tbsp. spoons of vegetable oil, 2 tbsp. tablespoons chopped parsley, 1 lemon, salt and ground black pepper to taste.

Remove seeds and stalks from the pepper, add salt and sprinkle with lemon juice from the inside and leave for 15–20 minutes.

Chop the sardines with a fork, add rice, oil from a can, finely chopped egg, salt, pepper and mix thoroughly. Stuff the peppers with this mixture and sprinkle chopped parsley on top. Place the pods in a suitable bowl with preheated vegetable oil and, adding hot water on the side, boil over low heat for 15–20 minutes. Serve cold or hot.

Peppers stuffed with eggs and cheese

2-3 large bell peppers, 2-3 boiled eggs, 150-200 g hard cheese, 5-6 cloves of garlic, 5-6 tbsp. spoons of mayonnaise.

Wash the pepper, wipe it and remove the stems and core. Grate the cheese on a fine grater, add crushed garlic and enough mayonnaise so that the mass becomes homogeneous, but not liquid. Place a whole peeled hard-boiled egg in the middle of each prepared pepper, and tightly fill the empty space around the egg on all sides with the cheese mixture. Before serving, put the stuffed peppers in the refrigerator for 2-3 hours, and then cut them with a sharp knife, slightly moistened with cold water, into circles of equal thickness.

Tomatoes with cheese

3 large ripe tomatoes, 1 small red sweet onion, 100–150 g feta cheese, 1 small bunch of parsley, 2–3 tbsp. tablespoons pitted olives, 5 peeled walnuts, 1/4–1/2 cup olive oil.

Cut the tomatoes into slices and place on a plate. For each tomato circle, place a piece of cheese of approximately the same size and pour the sauce over everything.

Prepare the sauce: finely chop the peeled onion, greens and olives, finely chop the nuts, add olive oil and mix everything well.

Spicy tomatoes with cheese

5 strong ripe tomatoes, 100 g hard cheese, 4–5 cloves of garlic, 4 tbsp. spoons of mayonnaise, 1 tbsp. a spoonful of chopped dill.

Cut the tomatoes into slices about 1 cm thick, spread with a mixture of mayonnaise and crushed garlic and place on a dish. Grate the cheese and place on the tomato slices, sprinkle very finely chopped dill on top.

Tomatoes with cream

10–12 ripe small tomatoes (preferably cream), 5–6 tbsp. spoons 20% cream, 1 tbsp. a spoonful of chopped parsley, salt to taste.

Scald the tomatoes with boiling water, peel them, place them whole in a salad bowl, add salt, pour cream mixed with finely chopped parsley, and serve.

Tomatoes stuffed with mushrooms

8 ripe tomatoes, 1 onion, 150 g pickled or salted mushrooms, 2 boiled eggs, 1 tbsp. spoon of vegetable oil, 2 tbsp. spoons of mayonnaise, 2 cloves of garlic, 1 tbsp. a spoonful of chopped dill, ground black pepper and salt to taste.

Cut off the tops of washed tomatoes and remove the seeds along with the juice using a teaspoon. Salt and pepper the inside of the tomatoes, fill with minced meat, and lightly pour mayonnaise on top and sprinkle with dill. Place the prepared tomatoes on a dish and garnish with sprigs of herbs or lettuce leaves.

Prepare the minced meat: strain the mushrooms from the liquid, finely chop them and mix with chopped onions, fried in vegetable oil, crushed garlic and boiled eggs.

Tomatoes stuffed with crab salad

4 tomatoes, 2 boiled eggs, 100–150 g crab sticks, 1 tbsp. a spoonful of mayonnaise, salt and ground black pepper to taste.

Cut off the tops of washed tomatoes and extract the pulp. Finely chop the crab sticks, finely chop the hard-boiled eggs, add mayonnaise, salt, pepper and mix well. Stuff the tomatoes with the resulting salad. Before serving, place the appetizer in the refrigerator for two hours.

Asparagus with champignon sauce

500 g asparagus, 100 g champignons, 2 egg yolks, 1 tbsp. spoon of butter, 1 tbsp. spoon of flour, 1/2 cup of chicken broth, 1 teaspoon of vegetable oil, 1 tbsp. a spoonful of cream, nutmeg on the tip of a knife, 1/4 teaspoon of salt.

Peel the asparagus, place in boiling salted water, boil for 15–20 minutes, remove and cool. Pour the flour into a frying pan with heated butter and heat until a pleasant nutty aroma appears, without allowing the color to change. Then pour in the hot chicken broth, mix thoroughly so that there are no lumps, and heat for another five minutes.

Wash the champignons, chop finely, pour into a pan with heated vegetable oil, simmer until tender, and then add cream, flour dressing, nutmeg, salt, ground pepper and yolks, stir well and cool. Place the chilled asparagus on a dish and serve it with mushroom sauce in a gravy boat.