Cold appetizers made from raw and cooked vegetables. Vegetable snacks
“Every vegetable has its own season,” says the famous proverb, modestly keeping silent about the fact that vegetables are distributed unevenly across the seasons. So, in winter there are no traces of real vegetables, but in autumn these garden dwellers are a dime a dozen. By and large, in the fall it would be possible to get by with just vegetables, if not for another well-known proverb, which says that at this time of year it is necessary to count chickens.
One way or another, vegetable dishes traditionally occupy a very important place in our diet - here you have vitamins, unusual tastes with unprecedented textures, not to mention bright colors, one glance at which can prolong the feeling of summer. And although, let’s say, the majority still wants to see a hefty piece of meat or a juicy cutlet as the main dish, there is not a single reason why the introductory word before its appearance could not be given to vegetables. In this collection, I have collected a dozen recipes for my favorite vegetable appetizers - delicious, intricate and easy dishes that you can open your meal with or limit yourself to if you don’t have far-reaching gastronomic plans for that evening. Pumpkins, eggplants, peppers, tomatoes and our other little brothers deserve an invitation to your dinner!
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The peculiarity of junk food is that from time to time even those who unquestioningly follow the strictest diet are drawn to it - more precisely, it is these unfortunate people who are drawn to it in the first place. And what do you order to do in this case? You can, of course, grit your teeth tighter and hope that you don’t snap if you suddenly find yourself in the middle of the night with a half-empty can of ice cream or an open bag of chips. Or, in the best traditions of evidence-based medicine, you can get vaccinated to satisfy your cravings for reprehensible food without harming your health. |
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Eggplants and bell peppers are two vegetables that are completely transformed when baked. Eggplants turn into an ephemeral puree with a smoky, slightly bitter taste, and the sweetness of the peppers is enhanced many times over. Of course, the idea of making caviar from eggplants and sweet peppers is not new, but this is a classic that only gets better with frequent repetition. Caviar from eggplants and peppers baked on the grill is excellent - in this case, a light smoky aroma is mixed with the variety of flavors - but such caviar is no worse in winter, because vegetables can also be baked in the oven. |
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Sun-dried tomatoes are something unimaginable: inconspicuous at first glance, they perfectly retain the concentrated taste and aroma of summer tomatoes, simultaneously acquiring new, unexpected and slightly piquant notes. In Italy, whose San Marzano tomatoes are considered perhaps the best in the world, tomatoes are dried in the summer, under the scorching Mediterranean sun. However, in the absence of the Mediterranean sun, the most ordinary oven can come to the rescue - well, sun-dried tomatoes, which will be stored for at least a year without problems, can be used in dozens of ways: added to bread, salads, pasta, sauces, and simply eaten as very tasty snack, remembering summer. |
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This dish has some serious tricks up its sleeve. Firstly, the appearance - hardly anyone would guess that such a stylish pumpkin appetizer is so easy to prepare. Secondly, the successful combination of ingredients - earthy pumpkin, nori with a rich aroma of the sea, sweet “kozinaki” made from pumpkin seeds make the flavors alternate, like in a kaleidoscope. Thirdly, the convenient shape - pumpkin sticks are easy to eat with your hands, so this is an excellent format for an unusual snack. I could list it further, but I hope that these arguments are more than enough! |
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As soon as the season of the first cucumbers, fresh and crunchy, arrives, as soon as you get tired of eating them just like that or in a salad, it’s time to make lightly salted cucumbers. And I, imagine, I don’t particularly like lightly salted cucumbers - so now, there’s no place for me at this celebration of life?.. But fortunately, there are these Chinese “broken” cucumbers - an appetizer that cooks very quickly, and its taste is so balanced, that cucumbers could have been invented especially for her. Unlike many Chinese recipes, this one is not at all complicated, and everyone without exception gets an excellent result, and the first time. |
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You probably think that pickling olives is the privilege of those whose windows overlook an olive grove, while we, residents of cold latitudes, have to be content with the contents of the meager shelves of our stores, which are insensitive to good olives. This is partly true, but only partly: by following this recipe, all the ingredients for which, if desired, can be found even beyond the Arctic Circle, you can quickly prepare pickled olives that taste significantly better than anything that can be found on the already mentioned store shelves. As the starting material for this recipe, we take the most common canned olives and pitted olives. Even if you used the cheapest ones, the result will be wonderful, but for obvious reasons it is better to go for the highest quality ones that you can afford. |
Chapter:
RUSSIAN KITCHEN
Traditional Russian dishes
6th page of the section
Cold dishes and snacks
SNACKS FROM VEGETABLES AND MUSHROOMS
Cold dishes and snacks on the Russian table
The abundance and variety of cold dishes and snacks is a characteristic feature of the Russian festive table. They are prepared from fresh and canned vegetables, mushrooms, eggs, meat, fish, poultry and other products.
All kinds of dressings are used as seasonings for snacks - sour cream, sauces, horseradish, mustard, vinegar, mayonnaise, giving the dishes a special piquancy and spiciness.
When choosing the assortment and quantity of snacks for the holiday table, you should pay attention to a reasonable combination of vegetable, meat, fish and other dishes. Any holiday table is a snack table, and therefore there should be a sufficient number of snacks. Cold dishes and snacks should be well presented. The beauty and solemnity of the set table depends on the design. The first impression created by the appearance of snacks often predetermines the assessment of the entire celebration.
To serve snacks, they use mainly porcelain and earthenware dishes - salad bowls and vases (for salads), trays and herring bowls, plates (snack bars, small dining rooms), caviar bowls, dishes (oval and round), gravy boats, etc.
The temperature of cold dishes and snacks when serving should not exceed 10-12°C.
NOTE:
*
- recipes marked with an asterisk can be prepared on fasting days.
Ingredients:
1 head of cabbage, 5-6 pcs. carrots, 5-6 cloves of garlic, salt.
Place a head of cabbage in boiling salted water for 5 minutes, drain in a colander, let the water drain and separate into leaves.
Grate the carrots on a coarse grater, mix with finely chopped garlic and wrap in cabbage leaves in the form of rolls.
Put them in a saucepan, pour boiling brine (1 tablespoon of salt per 1 liter of water) so that it just covers them.
If desired, you can add citric acid, sugar or honey.
After 2 days, the snack is ready.
Serve with sour cream, mayonnaise or butter and garnish with parsley.
Ingredients:
300 g white cabbage, 1 potato tuber, 1 small fresh cucumber, 60 g ham, 2 eggs, 1/2 cup sour cream, salt, herbs.
Boil potatoes and eggs.
To prepare the filling, cut potatoes, cucumber, ham, eggs into thin slices or cubes, add salt and season with sour cream.
Boil the cabbage in salted water, then roll the cabbage leaves into tubes and fill them with the filling.
Place the tubes in a salad bowl or on a plate and garnish with herbs.
Ingredients:
200 g cabbage, 100 g green peas, 1 onion, 1 boiled egg, 1/2 cup mayonnaise, vinegar, pepper, salt, dill or parsley.
Chop the cabbage into strips, add salt, vinegar and heat, stirring, until it settles to the bottom, then drain the resulting juice. Cut the onion into rings, scald with boiling water and pour over cold water.
Mix cabbage and onion, add green peas, salt and pepper and pour mayonnaise.
Decorate with herbs and egg slices.
Ingredients:
200 g white cabbage, 150 g cranberries, 3 tbsp. spoons of sour cream, salt.
Chop the cabbage, mix with cranberries, lightly salt and season with sour cream.
Ingredients:
300 g cabbage, 100 g cranberries, 2 carrots, 75 g green onions, 4 tbsp. spoons of vegetable oil, 2 tbsp. spoons of sugar, 1 teaspoon of 9% vinegar, salt, parsley.
Chop the cabbage, add salt, add vinegar and heat over low heat while stirring until soft. When the cabbage has settled, remove from heat, drain in a colander and allow the juice to drain.
Mix cooled cabbage with cranberries, chopped green onions, grated or chopped carrots, sugar and vegetable oil.
Ingredients:
200 g cabbage, 100 g nuts, 1 large apple, 1/2 tbsp. spoons of lemon juice, 3 tbsp. spoons of mayonnaise, 1/2 cup sour milk (kefir), pepper, salt.
Peel and core the apple, grate it on a coarse grater, sprinkle with lemon juice.
Chop fresh cabbage, place in a colander in boiling water, rinse with cold boiled water and let drain.
Mix chopped nuts with cabbage and apple.
Season with sauce made from mayonnaise, kefir, ground pepper and salt.
Place the salad in a cool place for 1/2 hour and stir before serving.
Ingredients:
300 g cabbage, 1 small apple, 2 plums, 2 tbsp. spoons of raisins, 1/2 carrots, green onions, 2-3 tbsp. spoons of mayonnaise, 2-3 tbsp. spoons of kefir, salt, sugar.
Cut the cabbage into strips, mix with salt and sugar, rub with your hands until juice appears and squeeze out the juice.
Add carrots and apple grated on a coarse grater, scalded raisins, chopped plums, a little chopped green onions, season with mayonnaise and kefir and mix.
Ingredients:
500 g white or red cabbage, 2 oranges, 1 lemon, 1-2 apples, 1/2 cup mayonnaise, salt.
Chop white or red cabbage into strips and lightly rub with salt. Cut oranges and lemon into small cubes, apples into strips.
Layer cabbage, apples, oranges with lemon, top with mayonnaise or whipped cream.
Ingredients:
300 g white cabbage, 150 g pitted cherries, 1 small cucumber, 1 carrot, 1/2 cup mayonnaise, salt.
Chop the cabbage and grind with salt until the juice appears, mix with fresh cucumber cut into strips, cherries and carrots chopped on a coarse grater.
Season with salt and mayonnaise.
Place in a heap in a salad bowl and garnish with cherries.
Ingredients:
1 small head of red and white cabbage, 2 tbsp. spoons of rice, 0.5 cups of raisins, salt, pepper, 0.5 cups of salad dressing.
Chop the cabbage, add salt, rub with your hands and leave for 15 minutes. Boil the rice and cool, soak the raisins in water for 1 hour and dry.
Combine everything, salt, pepper and pour over the dressing.
Ingredients:
500 g cabbage, 1/2 cup cherry juice, 1 apple, 2 tbsp. spoons of vinegar, 3 tbsp. tablespoons vegetable oil, 1 onion, salt, sugar.
Finely chop the cabbage, pour in cherry juice and let soak.
Mix finely chopped onions with vegetable oil, vinegar, season with salt, sugar, put in cabbage with cherry juice and mix again.
Sprinkle with grated apple and garnish with canned cherries.
Ingredients:
150 g cauliflower, 2 tomatoes, 2 cucumbers, 1 small apple, 75 g grapes, 3/4 cup sour cream sauce, herbs, salt.
Cut fresh tomatoes, cucumbers and apple into thin slices. Mix everything, add cauliflower boiled in salted water, grapes (ripe gooseberries).
Season with sour cream sauce.
Instead of sauce, you can use salad dressing mixed with mayonnaise.
Decorate with grapes and herbs.
Ingredients:
300 g cauliflower, 100 g cheese, 0.5 cups peeled walnuts, 2 cloves garlic, mayonnaise, salt, dill.
Separate the cabbage into florets and boil in salted water.
Grate the garlic and cheese, finely chop the dill, finely chop the nuts and lightly fry.
Combine all ingredients, mix and season with mayonnaise.
Ingredients:
250 g cabbage, 1 large orange, 1 tbsp. spoon of raisins, 1-2 tbsp. spoons of crushed walnuts, 3-4 tbsp. spoons of mayonnaise, parsley.
Finely chop the cabbage, add orange slices, washed raisins and crushed (not very finely) nuts.
Season the salad with mayonnaise and sprinkle with chopped parsley.
Ingredients:
300 g sauerkraut, 4 teaspoons pickled lingonberries (cranberries), 2 pickled apples, 2 tbsp. spoons of sugar, 2 tbsp. spoons of vegetable oil, cinnamon, cloves.
Sauerkraut, whole heads of cabbage, cut into squares.
Drain the pickled lingonberries in a colander. Core the apples and cut each into 6-8 pieces. Add cinnamon and cloves to the strained lingonberry and apple marinade, boil in a sealed container and let it brew.
Place cabbage, lingonberries and apples in an enamel bowl, sprinkle with sugar, pour in 2-3 tbsp. spoons of marinade, season with oil and mix.
Ingredients:
500 g cabbage, 2 apples, 1-2 tbsp. spoons of cranberries or lingonberries, 0.5 cups of raisins and prunes, 4-5 tbsp. spoons of vegetable oil.
Mix sauerkraut with finely chopped apples, add cranberries or lingonberries, raisins and prunes, pre-washed and soaked for 2-4 hours.
Season the salad with vegetable oil.
You can add sugar and green onions to taste.
Ingredients:
150 g sauerkraut, 150 g pickled beets, 2 pickled cucumbers, 2 pickled tomatoes, 150 g pickled mushrooms, 2-3 tbsp. spoons of soaked lingonberries, 2-3 tbsp. spoons of fresh cranberries.
Cut the stalk from a head of cabbage, then disassemble the head into individual leaves and cut into checkers, cut beets into slices, tomatoes and cucumbers into slices.
Use mushrooms whole.
Place vegetables on a plate in layers, garnish with cranberries and lingonberries.
Ingredients:
600 g fresh cucumbers, 100 g young boiled potatoes, 100 g carrots, 30 g garlic leaves, 1 tbsp. a spoonful of vegetable oil, herbs, salt.
Cut the cucumbers lengthwise and scoop out some of the pulp with a spoon. Cut the potatoes into small cubes, grate the carrots, finely chop the garlic and herbs, add salt and mix everything.
Stuff the cucumbers with vegetables, pour oil over them and garnish with parsley.
Ingredients:
2 cucumbers, 1 boiled carrot, 100 g cheese, 3 tbsp. spoons of mayonnaise, salt.
Cut boiled carrots, cheese and cucumbers into strips, mix, add salt and season with mayonnaise.
Ingredients:
3 cucumbers, 2 tomatoes, 1 cup grated walnuts, salt.
Cut the cucumbers into large pieces, tomatoes into slices, place them on the cucumbers, add salt and sprinkle with grated nuts.
Ingredients:
8 tomatoes, 4 eggs, 60 g green onions, 2-3 tbsp. spoons of mayonnaise or sour cream, 1 teaspoon of ketchup, salt, pepper, dill.
Cut off the top part of ripe tomatoes with the stalks, removing part of the pulp with seeds, and lightly sprinkle with salt and pepper. Finely chop the hard-boiled eggs and mix with finely chopped green onions, cut and removed part of the tomatoes. Season with mayonnaise or sour cream with ketchup and mix.
Fill the tomatoes with minced meat.
When serving, sprinkle with dill.
Ingredients:
8 tomatoes, 160 g salted or pickled mushrooms, 60 g green onions, 2-3 tbsp. spoons of sour cream, salt, pepper, dill.
Prepare tomatoes as above.
Finely chop salted or pickled mushrooms (white mushrooms, saffron milk caps or milk mushrooms) and mix with finely chopped green onions, season with sour cream or salad dressing.
Fill the tomatoes with mushroom mince.
When serving, sprinkle with dill.
Ingredients:
6-8 tomatoes of the same size, 100-150 g of cheese or feta cheese, 3-4 cloves of garlic, 1 sweet pepper.
Cut the tomatoes crosswise and remove the core with a teaspoon. Grate the cheese on a fine grater and mix with finely chopped garlic and pepper.
Stuff the tomatoes with minced meat.
Ingredients:
8 tomatoes, 4 apples, 1/2 cup peeled walnuts or hazelnuts, 2 tbsp. spoons of grated horseradish, juice of 1/3 lemon, salt, green salad.
Cut off the stems of large and ripe tomatoes, remove the center with a spoon, lightly salt the inside and let stand for a while.
Grate the peeled apples, mix with chopped nuts, horseradish, add lemon juice, and add salt to taste.
Fill the tomatoes with minced meat and garnish them with green salad leaves.
Ingredients:
6-7 green tomatoes, 5 sweet peppers, 1 cup peeled walnuts, 1 head of garlic, 2 tbsp. spoons of vegetable oil, 1 tbsp. a spoonful of chopped parsley, dill, cilantro, celery, vinegar, ground black pepper, salt.
Finely chop the pepper, seeded, herbs and garlic and pound in a mortar, lightly salt and pepper and fill the washed and cut green tomatoes with this minced meat.
Arrange the tomatoes in a single row in the pan and bake until soft in a moderately hot pan.
Grind nuts, 2 cloves of garlic, 2 sprigs of cilantro into a homogeneous mass, gradually adding vegetable oil. Squeeze the oil from the prepared mixture into a separate bowl, and add vinegar, pepper, and salt to the mixture to taste.
Place the cooled tomatoes on a plate, coat them thickly with the nut mixture and pour squeezed oil over each tomato.
Ingredients:
10 tomatoes, 4-5 pcs. carrots, 2 cloves of garlic, 2 tbsp. tablespoons of peeled walnuts, 0.5 cups of sour cream (mayonnaise), salt, sugar to taste, parsley.
Cut off the tops of the tomatoes, remove the pulp and mix it with grated carrots, chopped garlic and nuts.
Season the mixture to taste with salt, sugar, sour cream or mayonnaise, stuff the tomatoes with it, and cover with the cut off tops.
Garnish with parsley.
Ingredients:
8 large tomatoes, 100 g green pepper, 200 g pears, 3-4 tbsp. spoons of vegetable oil, salt, sugar, lemon juice or vinegar.
Cut off the tops of the tomatoes and remove the core. Cut the green sweet pepper pods lengthwise, peel and chop very thinly. Cut the tops of the tomatoes into strips.
Peel the pears, remove the core and cut into strips.
Mix all products, season to taste with vegetable oil, sugar, a pinch of salt, lemon juice or vinegar.
Fill the tomatoes with the prepared filling and garnish them with strips of green pepper.
Ingredients:
4 tomatoes, 2 tbsp. spoons of sugar, 2 tbsp. spoons of chopped nuts, 4 tbsp. spoons of finely chopped aromatic herbs (thyme, basil), 2 teaspoons of vegetable oil, parsley.
Wash the tomatoes, cut in half and remove the core.
Fill the halves with a mixture of sugar, nuts, herbs and vegetable oil, combine and garnish with parsley.
Ingredients:
5 tomatoes, 75-100 g lean ham, 100 g canned green peas, 1/2 cup mayonnaise, lettuce, salt.
Cut off the tops of dense, large tomatoes and remove the pulp with a spoon. Cut the ham into small cubes, mix with green peas, mayonnaise and salt.
Fill the tomatoes with minced meat.
Place stuffed halves on lettuce leaves.
Ingredients:
8 tomatoes, 50 g butter, 120 g cheese, 3 tbsp. spoons of sour cream, lemon juice, pepper, salt, herbs.
Take small round tomatoes, cut off the tops, and then carefully scoop out the pulp. Lightly salt the fruits and turn them over to let the juice flow out.
Add grated cheese, sour cream, lemon juice and pepper to the mashed butter. Beat the mixture and fill the prepared tomatoes with it.
Cover each fruit with a “lid”, i.e. cut off top.
Garnish with sprigs of parsley and dill.
Ingredients:
500 g tomatoes, 400 g eggplants, 2 onions, 1-2 cloves of garlic, 100-150 g mayonnaise, 25 g cheese (Poshekhonsky or other), 100 g vegetable oil, salt, parsley.
For tomatoes (medium size), cut off part of the fruit from the bottom. Then squeeze them lightly to remove the seeds and cut out some of the pulp. Fill the prepared tomatoes with minced meat.
To prepare it, finely chop the middle of the tomatoes and fry. Soak peeled eggplants in salted water for 30 minutes, squeeze, cut into cubes and fry until golden brown. Finely chop and saute the onion, chop the garlic.
Combine vegetables for minced meat, add salt and season with mayonnaise.
Place the stuffed tomatoes on a greased baking sheet, pour over the remaining mayonnaise, sprinkle with grated cheese, bake in the oven for 3-5 minutes, then cool.
When serving, decorate with herbs.
Ingredients:
2 tomatoes, 1-2 oranges, 0.5 cups cream.
Cut each ripe, firm tomatoes into 4 pieces, and cut the orange slices in half, removing the seeds.
Stir and pour in cream.
Ingredients:
4 tomatoes, 50 g Dutch cheese, 2 tbsp. spoons of mayonnaise, 3-4 cloves of garlic, parsley, pepper, salt.
Cut the tomatoes into slices, finely chop the garlic. Grate the cheese.
Sprinkle tomato slices with chopped garlic, salt and pepper, sprinkle with cheese, pour over mayonnaise and garnish with herbs.
Ingredients:
2 tomatoes, 2 fresh cucumbers, 1 apple, 1/2 cup sour cream, green salad leaves, dill, parsley, salt and sugar to taste.
Cut the tomatoes and cucumbers into slices, the apple into cubes, finely chop the dill and parsley.
Mix vegetables and herbs with sour cream, salt, sugar and place in a salad bowl lined with green lettuce leaves.
Ingredients:
4-6 tomatoes, 1 can of canned green peas, 1 large onion, 3 eggs, mayonnaise, parsley or basil, pepper, salt.
Cut the onion into very thin rings, immerse in boiling water for 2 minutes, then drain on a sieve. Cut very ripe tomatoes crosswise into slices.
Hard boil the eggs, cool and cut into strips or cubes.
Combine all products, add green peas, chopped herbs, pepper, salt, season with mayonnaise and mix carefully.
When serving, decorate with herbs.
Ingredients:
2 tomatoes, 2 tbsp. spoons of fried mushrooms, 1 boiled egg, 1 onion, 2 tbsp. spoons of sour cream sauce, green onions, parsley and dill, salt.
Place salted thick slices of tomatoes on a flat plate sprinkled with finely chopped herbs.
Place a chopped egg, fried mushrooms, onions, sour cream sauce on each circle and sprinkle with finely chopped green onions.
Ingredients:
4-5 tomatoes, 1/2 cup walnuts, 3 cloves of garlic, 1/2 onion, 1 tbsp. spoon of vegetable oil, pepper, salt
Crush the garlic with salt and nuts until a homogeneous paste is obtained. Cut the tomatoes into thin slices.
Place a layer of tomatoes on a dish, pepper, salt and sprinkle with nut-garlic mixture. Then add a layer of tomatoes and nut-garlic mixture again.
Place tomato slices on top, cover with onion half rings and pour over vegetable oil.
Ingredients:
250 g tomatoes, 1 cucumber, 1 onion, 2 leeks with arrows, 2 yellow sweet peppers, 1 fennel root (or celery), 200 g boiled corn kernels.
For dressing: 4 tbsp. spoons of apple cider vinegar, spices, 2 teaspoons of honey, 6 tbsp. spoons of vegetable oil.
Cut tomatoes and cucumber into slices, onion into rings, pepper into strips, fennel into thin slices.
Combine everything, add corn, mix, pour over a dressing of vinegar, spices, honey and oil.
Ingredients:
4 tomatoes, 4-8 tbsp. spoons of raspberries or raspberry juice.
Cut the tomatoes into slices and season with raspberries or raspberry juice.
Ingredients:
4 beets, 1 small apple, 10 pcs. prunes, 2 tbsp. spoons of raisins, 3 tbsp. spoons of peeled nuts, sour cream, vinegar, salt.
Wash the beets and cook in water with vinegar. Peel the boiled beets and remove the middle of the pulp with a spoon. Place minced meat into the hole formed.
To prepare it, peel the apple, remove the core with seeds and cut into cubes (to prevent them from darkening, place them in slightly acidified water). Rinse the prunes, add a small amount of water and leave for 5-6 hours. Remove the seeds and finely chop the pulp.
Pour raisins (without seeds) with water, leave in it for 1-2 hours, then drain on a sieve.
Finely chop the lightly roasted nuts. Cut the removed beet pulp into small cubes.
Mix everything and season with sour cream, adding a little salt to it.
Pour the remaining sour cream over the stuffed beets and sprinkle with chopped nuts.
Ingredients:
500 g beets, 2 onions, 100 g peeled nuts, 150 g prunes, 3 tbsp. spoons of vegetable oil, 1 tbsp. spoon of coriander seeds, 1 tbsp. spoon of honey.
Boil the beets until tender, peel and cut into slices.
Boil the prunes and cut into small pieces. Finely chop the onion and sauté in vegetable oil.
Crush the nut kernels, combine with honey and sautéed onions, add beets, prunes, ground coriander seeds and mix thoroughly.
Ingredients:
2 boiled beets, 1 fresh cucumber, 2-3 tablespoons of peeled walnuts, 1 tbsp. a spoonful of honey, parsley and dill.
Cut the boiled beets and fresh cucumber into strips, chop the nuts, and finely chop the greens.
Combine all ingredients and season with honey.
Ingredients:
2 beets, 2 eggs, 1/2 onion, 2 tbsp. spoons of canned green peas, 4 tbsp. spoons of mayonnaise, parsley, salt.
Peel the boiled beets and cut into small cubes. Finely chop the boiled eggs, onions and parsley.
Mix everything, add salt, green peas and mayonnaise.
Ingredients:
1 beet, 2 apples (Antonovka), 5-6 pcs. prunes, 2 tbsp. spoons of crushed walnuts, 2 cloves of garlic, 1/3 cup of sour cream, 1/3 cup of mayonnaise, salt, sugar to taste, herbs.
Boil or bake the beets in the oven, cool, and peel.
Grate the beets and apples on a coarse grater, finely chop the garlic and grind in a mortar, cut the prunes, previously soaked in chilled boiled water, into pieces.
Combine all ingredients, add nuts, season with salt, sugar, sour cream and mayonnaise.
Garnish with parsley or dill.
Ingredients:
2 beets, 2 tbsp. spoons of peeled walnuts, 1/2 cup sour cream, 1 tbsp. spoon of cranberries, pepper, salt, parsley.
Boil the beets, peel and chop into strips. Pour hot water over the nuts for 10-15 minutes, peel the kernels from the shell, dry them in the oven (5-10 minutes) and chop finely.
Salt and pepper the beets and mix with nuts.
Place in a salad bowl, pour over sour cream and garnish with cranberries and parsley.
Ingredients:
3 beets, 2 oranges, 6 cloves of garlic, 1.5 tbsp. spoons of lemon juice, 1/2 cup of mayonnaise, 3 buds of cloves, salt.
Peel the beets, grate them on a grater with large holes, place in a colander and squeeze out the juice. Add lemon juice, cloves to the beet juice and bring to a boil. Pour juice over the beets, bring to a boil, and cool.
Mix the strained beets with chopped garlic, add salt to taste, place in a salad bowl, garnish with orange slices (without seeds) and pour over mayonnaise.
Ingredients:
2 beets, 2 apples, 3/4 cup shelled walnuts, 4 tbsp. spoons of raisins, 3/4 cup of mayonnaise, salt.
Cut boiled beets and apples into strips, mix with scalded raisins, fried and chopped nuts, season with mayonnaise, and add salt to taste.
Ingredients:
4 beets, 1 radish, 0.5 cups prunes, vegetable oil, salt.
Grate the boiled beets and peeled radishes on a coarse grater.
Rinse the prunes, pour boiling water over them, leave to swell for 20-25 minutes, remove the pits and chop finely. Mix it with beets, radishes and pour over vegetable oil.
Add salt to taste.
Ingredients:
500 g beets, 200 g prunes, 2 tbsp. spoons of sugar, 1 glass of boiled rice.
Bake the beets in the oven, cool and cut into slices.
Rinse the prunes and pour a glass of boiling water in which you first dissolve the sugar. As soon as the prunes become soft, remove the pits from them, cut them, combine with beets and boiled rice.
Pour the strained prune infusion into the salad and stir.
Ingredients:
2 beets, 4 onions, 0.5 cups of peeled nuts, 3 cloves of garlic, vegetable oil, salt.
Boil the beets, peel, chop and fry over low heat with the addition of vegetable oil.
Chop the onion and fry in oil until golden brown.
Cool the vegetables, add salt, squeeze or finely chop the garlic, add chopped nuts and mix.
Ingredients:
4 carrots, 2 oranges, 1 tbsp. spoon of vegetable oil, 1/2 cup of sunflower seeds.
Grate the carrots on a fine grater, mix with chopped orange pulp, pour in vegetable oil and sprinkle with peeled and fried sunflower seeds.
Ingredients:
1 carrot, 2 celery roots, 1 large apple, 2 tomatoes, 1 cucumber, 75 g plums or cherries (pitted), 1 cup sour cream, parsley or dill, pepper, salt, lemon juice.
Cut carrots, celery, fresh cucumber and apple into strips, plums and tomatoes into slices. Mix all.
Add sour cream, salt, pepper and lemon juice.
Place in a salad bowl and garnish with herbs.
Ingredients:
3 carrots, 2 apples, 2 cucumbers, 2 tomatoes, 2 tbsp. spoons of lemon juice, 1 glass of sour cream, 2 teaspoons of sugar, salt, parsley.
Cut carrots, apples, fresh cucumbers into thin strips or cubes, fresh tomatoes into slices. Beat sour cream with salt, sugar and lemon juice.
Place in layers, alternating apples, carrots, cucumbers and tomatoes.
Drizzle with whipped sour cream.
Decorate with tomato slices and sprigs of herbs.
Ingredients:
4 carrots, 2 tbsp. spoons of cranberries, 3-4 tbsp. spoons of cranberry jam, 0.5 cups of peeled walnuts.
Grate the carrots on a fine grater, mix with cranberry jam, place in a heap in a salad bowl, cover with fresh cranberries and sprinkle with toasted chopped nuts.
Ingredients:
300 g carrots, 100 g cheese, 3 eggs, 120 g mayonnaise, green onions, herbs.
Grate raw carrots, cheese (Poshekhonsky, Dutch, etc.), boiled eggs on a fine grater.
Mix everything, season with mayonnaise, put in a heap in a salad bowl, sprinkle with chopped herbs and onions.
Ingredients:
1 kg peeled carrots.
For the marinade: 4-5 tbsp. spoons of vinegar, 3 tbsp. spoons of sugar, 1 teaspoon of salt, 1/2 cup of vegetable oil, 1 large head of garlic, 10 walnuts, 2 teaspoons of cilantro seeds, 1 teaspoon of ground black pepper, ground red pepper (on the tip of a knife).
Grate the carrots on a coarse grater.
To prepare the marinade, chop the peeled garlic cloves and walnuts, fry the cilantro seeds and grind (or crush), add vinegar, oil, sugar, salt, red and black pepper and mix.
Pour the marinade over the carrots and leave in a cool place for a day.
Ingredients:
1 kg of carrots, 500 g of onions, 1 glass of tomato paste, 1 glass of vegetable oil, 6 bay leaves, 3 cloves of garlic, pepper, salt.
Place tomato paste diluted with water to the consistency of thick sour cream and finely chopped onion in a saucepan, pour in vegetable oil, add 4 bay leaves, add salt and simmer under the lid. When the mixture boils, reduce the heat and simmer until the onion becomes a completely soft mass, coated with red oil.
Grate the carrots on a coarse grater, fry in a frying pan in 2 tbsp. spoons of vegetable oil, add 1/3 cup of water and simmer until soft. Combine onions and carrots and, after mixing well, place in a heated oven.
In the prepared caviar, add bay leaf, crushed garlic with salt and pepper.
Caviar can be stored in a closed glass jar in the refrigerator for several months.
Ingredients:
10-12 young carrots, 2 sweet peppers, 2 onions, 50-60 ml dry white wine, 1/2 cup vegetable oil, salt.
Peel the carrots and cut into small slices. Cut the pepper in half, remove the core and seeds and cut crosswise into strips. Chop the onion.
Bring wine with vegetable oil to a boil, add carrots, peppers, onions, and salt. Simmer the vegetables until half cooked under the lid, then without the lid.
Serve chilled.
Ingredients:
2 carrots, 1 large apple, 2-3 tbsp. spoons of peeled walnuts, 1/2 cup of mayonnaise.
Chop peeled carrots and apples (without cores and seeds), add finely chopped nuts, mix and season with mayonnaise.
Ingredients:
3-4 carrots, 100 g cheese, 3 eggs, 1/2 cup mayonnaise, green onions, parsley or dill.
Grate raw carrots, cheese (Poshekhonsky, Dutch, etc.), boiled eggs on a fine grater, mix, season with mayonnaise.
Place in a heap in a salad bowl, sprinkle with chopped green onions and garnish with herbs.
Ingredients:
3 carrots, 1/2 cup raisins, 150 g cheese, 2 cloves of garlic, 2 beets, 1/2 cup peeled nuts, 200 g mayonnaise, herbs.
Grate the carrots on a coarse grater, mix with pre-soaked and dried raisins, place in an even layer on a flat dish and brush with mayonnaise.
Grate the cheese on a coarse grater, mix with finely grated garlic, place evenly on a layer of carrots and also grease with mayonnaise. Grate the boiled beets on a coarse grater, mix with chopped walnuts and place on a layer of cheese.
Pour mayonnaise on top and garnish with herbs.
You can sprinkle the salad with finely grated cheese.
Ingredients:
2-3 carrots, 2-3 apples, 1 glass of raisins, honey.
Grate the carrots on a coarse grater, cut the apples into thin strips. Soak raisins in boiled water for 20-30 minutes.
Combine all ingredients and season with honey slightly diluted with water.
Ingredients:
2 radishes, 2 apples, juice of 1/2 lemon, 1 tbsp. spoon of honey, 1 tbsp. spoon of vegetable oil, salt.
Grate the radishes and apples, mix and pour in lemon juice, honey, vegetable oil, and salt.
Ingredients:
1 radish, 60 g dried porcini mushrooms, 2 eggs, 1 onion, 4 tbsp. spoons of mayonnaise, pepper, salt.
Boil the mushrooms pre-soaked in water, cool and finely chop. Chop the radish into strips, cut the onion into half rings, chop the eggs.
Mix everything, season with salt, pepper and mayonnaise.
Ingredients:
2-3 radishes, 10-12 walnuts, 2 carrots, 1/2 lemon, 3-4 cloves of garlic, salt.
Grate the radish and carrots on a fine grater, crush the nuts and garlic, and mix.
Add lemon juice, salt, chopped lemon zest and mix again.
Ingredients:
500 g radish, 1 tbsp. a spoonful of salt, 2 apples, 100 g of cheese, mayonnaise or sour cream.
Grate the radish on a coarse grater, add salt, stir and leave for 7 minutes. Then pour cold boiled water over the radish, rinse off the salt and place in a colander to drain the remaining liquid.
Grate apples (without cores and seeds) and cheese, mix with radish and season with mayonnaise or sour cream.
Ingredients:
6-8 pods of sweet pepper, 200-300 g of cheese, 100-150 g of butter, 2-4 cloves of garlic, herbs.
Cut off the stem of the pepper and remove the seeds.
Grate the cheese and chilled butter on a coarse grater, grate the garlic on a fine grater, mix and stuff the peppers. Place it in the refrigerator for 1 hour.
Cut the pepper into slices and garnish with parsley.
Instead of cheese, you can use processed cheese.
Ingredients:
4 pods of sweet pepper, 100 g cheese, 100 g ham, 60 g butter, 1 egg, herbs.
Pass the cheese and ham through a meat grinder and mix with softened butter. Add a finely grated boiled egg.
Cut off the stalk of the pepper, remove the seeds, fill with minced meat.
Place in a cool place until the minced meat hardens.
Cut the pepper into slices (1/2 cm thick) and garnish with herbs.
Ingredients:
2 pods of sweet pepper, 2 tomatoes, 2 pears, 3-4 tbsp. spoons of vegetable oil, vinegar, sugar, salt.
Remove the core and seeds from the pepper. Cut tomatoes and pears into cubes, peppers into strips.
Mix everything with vegetable oil, add salt, sugar and vinegar to taste.
Ingredients:
3 pods of sweet pepper, 1 fresh cucumber, 100 g white cabbage, 1 tomato, 3 tbsp. spoons of boiled rice, 100 g of ham, 1/4 onion, 1/2 teaspoon of mustard, herbs, salt, mayonnaise.
Cut the pepper into strips, cucumber, ham into cubes, tomato into slices, chop the cabbage, mix with crumbly rice, finely chopped onion, herbs, mustard, salt, season with mayonnaise, mix.
Ingredients:
500 g sweet capsicum, 1 cup peeled walnuts, 5 cloves garlic, 3/4 cup sour cream, 1 teaspoon lemon juice, salt, ground pepper, parsley
Bake the pepper, peel it and cut into thin strips.
Crush the garlic and nuts, add salt and pepper, mix with pepper, lemon juice and sour cream. Sprinkle with chopped parsley.
Ingredients:
1 can (1/2 l) canned green peas, 2 oranges, 1 fresh cucumber, 1 apple, 2 pickled sweet peppers, 100 g hard cheese, 4 walnuts, 4 tbsp. spoons of mayonnaise, green salad, parsley.
Strain the peas, peel the oranges and divide into slices.
Peel the apple and cucumber, cut into small cubes, pepper into strips, cheese into cubes, crush the nuts.
Mix everything with mayonnaise, place on lettuce leaves, garnish with halves of nuts, strips of pepper and finely chopped herbs.
Ingredients:
500 g asparagus, 250 g small strawberries, 3-4 tbsp. spoons of mayonnaise, salt, sugar, lemon juice.
Peel the asparagus from fibers, rinse, pour boiling salted and sweetened water, cook, strain, cut into pieces 2 cm long, cool and sprinkle with lemon juice.
Combine strawberries with asparagus, pour over mayonnaise.
Ingredients:
1 kg of eggplants, 1/2 cup of vegetable oil, 1 1/2 cups of peeled walnuts, 2-3 onions, 2-3 cloves of garlic, 1 teaspoon each of finely chopped parsley, cilantro, celery, 3 cups of water, vinegar , salt.
Cut the eggplants into slices 2 cm thick, add salt and let sit for 10-15 minutes, then squeeze to release the bitter juice. Then fry the eggplants until golden brown on both sides.
Place hot in a salad bowl and cover with finely chopped onions and herbs.
Pour over hot nut sauce: crush nuts with garlic and cilantro, stir with salt and vinegar to taste, add water and simmer over low heat for 20 minutes.
Serve chilled.
Ingredients:
500 g eggplants, 500 g tomatoes, 250 g sweet peppers, 400 g onions, 1/4 head of garlic, 1/2 cup vegetable oil, parsley, 6 peppercorns, 1-2 bay leaves, salt.
Wash the eggplants, cut into slices 2 cm thick, add salt and let sit for 10-15 minutes, then squeeze out the juice and fry on both sides in vegetable oil. Chop the onion, add salt and sauté in oil until golden brown.
Pour boiling water over the pepper pods and, when cool, remove the seeds and chop coarsely. Cut the tomatoes into large slices.
Place fried eggplants in rows in a saucepan with thick walls, tomatoes on them, then peppers, parsley, fried onions; onion - vegetables again in the same sequence until the dishes are filled. There should be tomatoes, bay leaves and peppercorns on top. Pour in the oil, cover and simmer on low heat for 10 minutes, then place in a moderately heated oven and simmer until done.
Add garlic and parsley, mashed with salt, into the finished dish.
Serve the appetizer cold or hot.
Ingredients:
750 g eggplants, 500 g tomatoes, 1/2 cup vegetable oil, 1/2 head garlic, 1 bunch of parsley, 1-2 bunches of dill, 2-3 bay leaves, salt.
Wash the eggplants, cut them lengthwise into slices. Stuff each slice with garlic, cut lengthwise into thin slices. Finely chop the greens, add salt and rub with your hands until the juice comes out.
Stuff the eggplants with the prepared herbs, squeezing the minced meat with cut eggplant slices so that each one has the shape of a whole.
Place the eggplants tightly in a saucepan, pour in the tomatoes and oil minced through a meat grinder, add bay leaves, bring to a boil over high heat, then reduce the heat and simmer until tender.
Cool the finished eggplants, put them in a salad bowl, pour over the sauce in which they were stewed, and sprinkle with finely chopped herbs.
Ingredients:
3-4 eggplants, 3 red and green sweet peppers, 2-3 carrots, 3 onions, ripe tomatoes, dill, 1 head of garlic, vegetable oil, coarse salt.
Cut the eggplants into thin slices and fry in oil until golden brown. Finely chop or chop the remaining vegetables.
Place everything in layers in an enamel pan or glass jar - a row of eggplants, onions, carrots, capsicums, tomatoes and dill, again eggplants, etc. More tomatoes and dill should be added.
Sprinkle each layer with salt, chopped garlic and press down with a spoon so that the vegetables release their juice.
If there is not enough liquid, add marinade made from citric acid, sugar, spices and water.
The appetizer will be even tastier if you add several layers of honey mushrooms boiled in salted water until cooked into a pan or jar.
Cover the container tightly with a lid and place in a cool place for 2 days.
Ingredients:
1 kg eggplants, 1.5 cups peeled walnuts, 2 tbsp. tablespoons chopped cilantro or parsley, 1 head of garlic, 2 tbsp. spoons of vegetable oil, 2 tbsp. spoons of vinegar or diluted citric acid, salt.
Bake the eggplants in the oven until soft, place them between two planks under pressure so that the bitter juice flows out. Grind the nuts and garlic with salt in a mortar into a homogeneous mass, adding oil and adding finely chopped herbs.
Place the squeezed eggplants in a bowl and grind, gradually adding the nut mass.
Pour in vinegar or citric acid and mix well again.
Ingredients:
750 g eggplants, 750 g tomatoes, 300 g sweet green peppers, 400 g onions, 1/2 head of garlic, 1/2 bunch of parsley, 200 g vegetable oil, 2-3 bay leaves, peppercorns, salt.
Bake the eggplants in the oven whole, place them between two planks under pressure so that the bitter juice flows out.
Finely chop the onion, put it in a saucepan, pour in 100 g of oil and minced tomatoes, add peppercorns, bay leaves and simmer. When the juice in the pan has evaporated by half, add half the green pepper minced and simmer, stirring, until almost all the juice has evaporated and the colored oil covers the entire mass.
Pass the dried eggplants through a meat grinder and simmer in a deep frying pan with the remaining oil until the mass thickens to the consistency of thick semolina porridge.
Combine both masses, add finely chopped remaining green pepper, parsley and place in the oven.
Add garlic, crushed with salt, bay leaf to the finished and still hot caviar, mix well and cool under the lid.
Ingredients:
1 kg of zucchini, 1-2 onions, 300 g of tomatoes or 100 g of tomato puree, 2 tbsp. tablespoons vegetable oil, 100 g green onions, 2 tbsp. spoons of vinegar, 1 tbsp. spoon of sugar, pepper, salt.
Peel the zucchini and remove seeds, cut into slices 2-2.5 cm thick, bake in the oven and finely chop or mince.
Finely chop the onion, sauté until half cooked, add the tomatoes cut into small cubes and continue sautéing until the onions and tomatoes are soft.
Add zucchini to the resulting mass and simmer the mixture until thickened, then add vinegar, salt, sugar, ground pepper, stir and cool.
When serving, sprinkle with finely chopped green onions.
It is not necessary to season the caviar with vinegar and sugar.
Ingredients:
200 g pumpkin, 3 carrots, 8 walnuts, 3 tbsp. spoons of raisins, salt, sugar, lemon juice.
Cut the pumpkin and carrots into thin strips or grate them on a coarse grater.
Add chopped nuts, washed and dried raisins, salt, sugar, lemon juice and mix.
Ingredients:
pumpkin (dietary varieties), apples, carrots, celery root, nut kernels, lemon juice, salt.
Chop and mix the vegetables, add some chopped walnuts, lemon juice and salt to taste.
Ingredients:
1) 150 g of sauerkraut, 100 g of fresh cucumbers, 50 g of coarsely grated beets and carrots, 50 g of finely chopped apples, 100 g of sliced tomatoes, 100 g of finely chopped pumpkin or melon, 20 g of nuts and raisins, parsley, 2-3 tbsp. spoons of vegetable oil, 1/2 teaspoon of grated lemon zest;
2) 200 g sauerkraut, 100 g carrots, 100 g beets, 2 pickled cucumbers, 2 onions, 3 tbsp. spoons of vegetable oil, 2 teaspoons of grated horseradish;
3) 200 g sauerkraut, 100 g radishes, 100 g beets, 50 g green onions, 3 tbsp. spoons of vegetable oil, 1 teaspoon of lemon juice;
4) 200 g sauerkraut, 2 sweet peppers or 2 tomatoes, 100 g beets, 2 onions, 3 tbsp. spoons of vegetable oil;
5) 100 g sauerkraut, 125 g beets, 125 g potatoes, 75 g pickles, 1 onion or 100 g green onions, 50 g carrots, 25 g parsley, 3 tbsp. spoons of salad dressing (2 tbsp. apple cider vinegar, 2 tbsp. honey, 3 tbsp. vegetable oil);
6) 150 g sauerkraut, 2-3 pcs. potatoes, 1 beet, 2 carrots, 1 pickled cucumber, 50 g green peas, 1 apple, 5 tbsp. tablespoons vegetable oil, sugar, parsley, salt.
Boil potatoes, beets and carrots, cut into cubes. Season the beets separately with vegetable oil so that they do not stain other vegetables.
Then combine all the vegetables, pour over the dressing, and add salt to taste.
Place the finished vinaigrette in salad bowls or on plates, garnish with herbs and slices of boiled vegetables.
Ingredients:
1 beet, 1 potato tuber, 200 g sauerkraut, 1 apple, 100 g prunes, 2-3 cloves of garlic, 1 glass of mayonnaise, 100 g boiled champignons or pickled mushrooms, 1 egg, salt, herbs.
Cut the apple (without seeds and peel), prunes, boiled beets and potatoes into small strips, mix with chopped sauerkraut, crushed garlic, salt, season with mayonnaise and mix.
Place in a heap in a salad bowl and garnish with prunes, mushrooms, boiled eggs and herbs.
Ingredients:
200 g spinach, 200 g radish, 2 tbsp. spoons of vegetable oil, 1 teaspoon of honey, lemon or other sour juice to taste.
Wash the spinach, drain the water and cut into narrow strips (up to 5-6 mm). Grate the radish on a medium grater.
Season the vegetables separately with honey, lemon juice, vegetable oil and lay in layers - first spinach, then radish, etc.
The last layer should be a layer of radish, and on it should be small piles of green spinach.
Ingredients:
200 g green salad, 2 tomatoes, 1 orange, 100 g dark grapes, 1 fresh cucumber, 1 sweet pepper.
For the sauce: honey, vegetable oil (twice as much as honey), citric acid.
Chop the green salad, add chopped tomatoes, orange, grapes, cucumber and sweet pepper.
Prepare a sauce from honey, vegetable oil, and diluted citric acid.
Combine all salad ingredients, pour over the sauce and mix.
Ingredients:
1 can of canned corn, 150-200 g of cheese, 3-4 eggs, mayonnaise.
Grate the cheese on a coarse grater, cut the hard-boiled eggs into cubes, add corn, mayonnaise to taste and mix.
Cheese can be replaced with crab sticks.
Ingredients:
1 can of canned corn, 1 sweet red pepper, 3-4 kiwis, mayonnaise.
Cut red pepper (without core and seeds) and kiwi into cubes, add canned corn, mayonnaise to taste and mix.
Ingredients:
canned corn, apples, carrots, fresh or pickled cucumber, mayonnaise, herbs.
Remove the core and seeds from the apples, boil and peel the carrots. Cut them into cubes, cucumber into strips.
Combine vegetables and apples, add canned corn and mix.
Season the salad with mayonnaise and garnish with herbs.
Wash dried peas, soak in cold water for 4-6 hours and cook in the same water. When the peas are soft, drain the water, dry and rub through a sieve.
Add ground walnuts, pepper and salt to the resulting puree.
Separately, in a plate, grind the butter well and add the prepared mass to it little by little. Cool the mixture well and then beat, adding grated cheese little by little.
When it turns white and increases in volume, the pea pate is ready.
Ingredients:
3 potatoes, 2 carrots, 200 g canned green peas, 100 g pickled mushrooms, 2 pickled cucumbers, 1 apple, 1 parsley root, 1 apple celery root, salt, vegetable oil.
Boil potatoes and carrots, cool and peel.
Cut all products into small cubes, combine, add green peas, salt, vegetable oil and mix.
Ingredients:
5 boiled potatoes, 2-3 Antonov apples, 2 carrots, 2-3 tbsp. spoons of peeled walnuts, 1 teaspoon of lemon juice, 1 tbsp. spoon of vegetable oil, sugar, salt.
Cut the boiled potatoes into small cubes, season with salt, sugar, lemon juice and mix.
Remove the core and seeds from the apples, cut into small cubes and sprinkle with lemon juice to prevent them from browning.
Chop the nuts. Grate raw carrots on a coarse grater, season with salt, sugar, lemon juice and vegetable oil.
Place the prepared products in layers in a salad bowl or on a dish: potatoes, apples with nuts, carrots.
Garnish the salad with halves of walnut kernels.
Ingredients:
250 g potatoes, 100 g each of pickled mushrooms and ham, 1 small pickled cucumber, pepper, salt, mayonnaise.
Boil the potatoes, cool and cut into small cubes. Also cut the ham, mushrooms and cucumber.
Mix everything, pepper, salt and season with mayonnaise.
Ingredients:
2-3 potatoes, 2 eggs, 100 g nuts, 2 tbsp. spoons of raisins, 0.5 cups of sour cream sauce, salt, pepper, herbs.
Boil the potatoes, cut into thin slices, and cut them in half. Chop hard-boiled eggs in the same way.
Place potatoes and eggs in a salad bowl, sprinkling each layer with salt and pepper.
Place pre-steamed and dried raisins and any chopped and toasted nuts on top.
Pour the sauce over the salad, garnish with nuts, raisins and herbs.
Ingredients:
5-6 boiled potatoes, 250 g of salted or pickled mushrooms, 100 g of onions or green onions, 150 g of pickled cucumbers, 150 g of mayonnaise or sour cream (or a mixture of mayonnaise and sour cream, 75 g each), greens.
Rinse the mushrooms with cold boiled water, peel the boiled potatoes. Cut mushrooms, potatoes and pickles into thin slices, onions into rings or half rings, finely chop green onions.
Combine all ingredients, mix and season with mayonnaise or sour cream or a mixture of sour cream and mayonnaise.
When serving, decorate with herbs.
Ingredients:
3 potatoes, 60 g of onions or green onions, 100 g of herring fillet, broth, herbs.
For coy: 75 g ready-made mustard, 75 g egg yolks, 75 g white wine, 75 g vinegar, 75 g sugar, 75 g broth, 75 g melted butter, salt.
Peel the boiled potatoes in their skins, finely chop them and mix with finely chopped herring fillets.
Add finely chopped onions or green onions, a little broth, form into a loaf and pour mustard sauce.
For the sauce, place all ingredients in a saucepan, put on fire and cook until the mixture thickens, stirring but not bringing to a boil.
You can add poached pickled or pickled cucumbers to the sauce.
The amount of sauce in the recipe can be reduced if desired.
Ingredients:
2 potatoes, 1 egg, 0.5 carrots, 1 apple, 2-3 tomatoes, 1 fresh cucumber, 1 tbsp. a spoonful of chopped green onions, mayonnaise, pepper, salt.
Cut boiled potatoes, eggs and carrots, as well as apples, cucumbers, tomatoes and green onions into small cubes.
Combine vegetables, salt, pepper, season with mayonnaise and mix.
Ingredients:
4 slices of rye bread, 3 pickled tomatoes, 1 small onion, 1 clove of garlic, 50 g of vegetable oil, 1 teaspoon of vinegar, salt, ground black pepper, parsley, lettuce for decoration.
Toast slices of rye bread in a toaster or on a baking sheet in the oven, cut into cubes.
Finely chop the pre-peeled onion. Chop the parsley.
Remove the skin from the pickled tomatoes, cut them into cubes and let the excess juice drain.
To prepare the dressing, mix vegetable oil, vinegar, salt, pepper and finely chopped garlic.
Place bread, onions and tomatoes in a deep bowl, pour over the dressing and mix, shaking gently.
Place the finished salad on a serving dish lined with lettuce leaves, sprinkle with parsley and serve.
Ingredients:
500 g champignons, 1 onion, 1 small carrot, 1 bell pepper, 1 tomato, 50 g vegetable oil for frying, salt, ground black pepper.
Wash the mushrooms, peel them, cut them into small cubes, place them in a frying pan with heated vegetable oil and fry for 5-8 minutes over high heat.
Cut the washed and peeled onion into cubes, add to the mushrooms, stir, fry for another 3-4 minutes.
Wash and peel the bell pepper and cut it in the same way as the previous components.
Chop the tomato, add carrots and bell peppers to the frying onions and mushrooms, add salt and pepper, stir, cover and simmer until tender over low heat for 15-20 minutes.
Serve the finished caviar cold.
Grate the cheese on a fine grater, mix with mushrooms, add salt and season with mayonnaise. :
6-8 dried porcini mushrooms (about 50 g), 2 large onions, 3 large carrots, 2 tbsp. spoons of tomato paste, 6-8 tbsp. tablespoons vegetable oil, salt, pepper.
Rinse the dried mushrooms well and soak in cold water for several hours, then boil until tender and cut into strips.
Cut the carrots into small strips and simmer in oil, adding a little water, for 10-15 minutes. Separately, saute the onion, cut into thin half rings, in oil. Combine onions and carrots, add tomato paste, salt and pepper and simmer for 5-7 minutes.
Combine the resulting mass with mushrooms, mix and put in a cold place for 10-12 hours.
Ingredients:
500-600 g of fresh mushrooms, 10 g of gelatin, 2-3 cloves of garlic, water, herbs, pepper, salt.
For garnish: pickled vegetables, horseradish sauce.
Soak gelatin in cold water for 2 hours. Boil the mushrooms and strain. Dissolve the swollen gelatin in the mushroom broth, add salt and pepper.
Pour a little jelly into the bottom of the mold, decorate with herbs, place mushrooms on top and pour in the remaining jelly. When it hardens, transfer to a plate.
Serve with pickled vegetables and horseradish sauce.
Ingredients:
1 cup mushroom powder, 4 tbsp. spoons of butter, 0.5 cups of grated cheese, salt, herbs.
Grind dried porcini mushrooms or champignons into powder and sift. Add softened butter, grated cheese, salt and mix well.
Place the resulting mass in a mold lined with gauze and place in the refrigerator to harden.
When serving, cut into slices and garnish with herbs.
Wash the prunes well, soak in water or wine and remove the pits.
Peel the tangerines and divide into slices.
Cut the apples into thin strips, season with sour cream and mayonnaise, place on a dish, sprinkle with powdered sugar, garnish with prunes, tangerine slices and herbs.
Ingredients:
2 apples, 2 onions, 4 eggs, 200 g cheese, mayonnaise.
Finely chop the peeled apples and onions, grate the cheese on a coarse grater, and chop the whites of hard-boiled eggs.
Place onions, apples, egg whites and cheese in layers on a dish.
Grease each layer generously with mayonnaise and sprinkle with chopped egg yolks.
Ingredients:
3 sweet and sour apples, 2 pears, 200 g plums (8-10 pcs.), 1 onion, 2 ripe tomatoes, 1 glass of peeled and chopped walnuts, 1 half glass of sour cream, 2 teaspoons of sugar, salt.
Peel apples and pears and cut into cubes. Cut the plums in half and remove the pits. Finely chop the onion, scald with boiling water, cool and cool.
Lightly dry the nuts in a frying pan (reserve 2 tablespoons for decoration). Cut the tomatoes into cubes.
Combine all the products, pour over the sauce (add sugar, salt and onion to the sour cream) and mix.
Place in a salad bowl, garnish with tomato slices and nuts.
Ingredients:
1 cup lingonberries, 1 cup chopped walnuts, 2 boiled carrots, 5 boiled eggs, 1 cup grated cheese, 2 boiled potatoes, mayonnaise, salt.
Cut carrots, eggs and potatoes into small cubes, add lingonberries, nuts and cheese, add salt, mix and season with mayonnaise.
Remove the core and part of the pulp from the apples, put them in boiling water for 2-3 minutes, cut them in half and sprinkle with sour juice. Grate the carrots on a fine grater and mix with oil, honey and pepper.
Fill the apples with the prepared filling and decorate with herbs.
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practice report
5.2 Assortment and preparation of sandwiches, cold dishes and snacks from vegetables and mushrooms
Sandwiches are classified: open; closed (sandwiches); combined, assorted sandwiches; snack bars (canapés); cake sandwiches; hot sandwiches (tartines); croutons, croutons-mual.
Open sandwiches
Wheat or rye bread is cut into slices 1-1.5 cm thick, weighing 20-30, less often 40-50 g. Gastronomic products are cut into wide, thin slices 20-30 mm thick (cheese) and 3-4 mm (meat products) and cover the entire surface of the bread with them.
For sandwiches with fatty foods - bacon, brisket - rye bread is often used, which can be spread with mustard.
For sandwiches made from low-fat products, it is advisable to grease the bread with butter or make a petal (rose) out of butter and place it on top. Granular and chum caviar are placed carefully in the depression that is made in the caviar, or greens and butter roses are placed along the edges. For culinary products, boiled meat and fish, jellied meat and fish, omelettes, salads, etc. are used to make sandwiches. To keep salads on the bread and not crumble, the slices are greased with oil, and products are added to the salad, giving it a slightly viscous consistency (chopped eggs , cheese). Various sandwich masses are prepared from ham, sausages, liver, feta cheese, and eggs.
Closed sandwiches
Prepared from wheat bread (loaf), cut off the crusts and cut it lengthwise into narrow strips, grease with softened butter or mustard, put thinly sliced meat or fish, caviar, cheese on top, cover with another strip of bread, greased with butter, lightly press and cut into pieces. 7-8 cm long, can be prepared in two or three layers, with various products, taking into account flavor combinations.
Combination sandwiches or assorted sandwiches
Several types of products are placed on a slice of loaf and decorated, cooked with herbs and vegetables.
Assorted sandwiches are prepared on wheat or rye bread with a set of 3-5 types of meat products. Snack sandwiches (canapés) are sandwiches 3.5-4.5 cm long, used for table decoration and snacks, especially at buffet-type banquets. Wheat bread is cut into strips 3-4 cm wide, 12-15 cm long and 6-8 mm thick, fried in oil or dried in an oven, cooled, greased with butter or mayonnaise and products are beautifully placed on it, for example: cheese, ham, chopped egg with butter or caviar, salmon and sturgeon or chum salmon caviar, green onions and smoked stellate sturgeon, etc. You can pour jelly on top, cool and cut into small pieces in the form of rectangles, squares, diamonds, triangles or circles.
Snack sandwiches for cocktails are made on bread, sliced 0.8-1 cm thick, which is greased with butter, the food is placed, cut into small sandwiches and a plastic fork is inserted, holding the food together.
Toast with cheese
Spread slices of white bread with butter, sprinkle with a thick layer of grated cheese and bake in the oven. When serving, garnish with parsley.
Fresh cucumber salad with cheese
Cut boiled carrots, cheese and cucumbers into strips, mix, add salt and season with mayonnaise.
Cabbage salad with oranges
Chop white or red cabbage into strips and lightly rub with salt. Cut oranges and lemon into small cubes, apples into strips. Layer cabbage, apples, oranges with lemon, top with mayonnaise or whipped cream.
culinary dish serving meat
5.3 Main characteristics and nutritional value of cold egg snacks
Eggs are one of the oldest sources of easily accessible protein not only for humans, but also for their distant ancestors. All types of eggs are suitable for human consumption. In addition to chicken eggs, the following eggs are used in cooking: quail; ostrich, goose, duck, pigeon.
The wide distribution of chicken eggs is due to the ease of obtaining (after all, chickens lay eggs every day, virtually throughout the year) and their high taste and nutritional properties.
The high nutritional value of eggs and chicken eggs in particular is due to the large amount of complete animal protein, i.e. of such protein, which contains all the amino acids a person needs, there are 12.5 g of it in 100 g of a chicken egg. In addition to proteins, chicken eggs also contain 12 g of fat and 0.5 g of carbohydrates.
The special nutritional value of a chicken egg is provided by the vitamins and minerals contained in it.
5.4 Assortment and preparation of dishes and snacks from eggs and cheese
Snack of eggs, tomatoes and cheese
Peel the onion, wash and cut into rings. Wash the parsley and chop finely. Wash the tomatoes, cut into slices. Grate the cheese on a coarse grater. Peel the eggs and cut into slices. Place eggs and tomatoes on a dish, put onion rings on top, add salt, pour mayonnaise and sprinkle with cheese and parsley.
Eggs in mustard sauce
Hard-boil the eggs, cool, peel, cut in half and place on a plate. Wash the green onions and chop finely. Mix mayonnaise with mustard, pour the prepared sauce over the eggs, sprinkle with green onions. Cheese and vegetable salad
Cut the cheese and radishes into strips, chop the green onions, finely chop the boiled eggs and garlic. Combine all products, add green peas, pepper, salt, season with mayonnaise and mix.
5.5 Shelf life and sales of complex cold culinary products. Requirements and basic criteria for assessing the quality of products and additional ingredients for preparing light and complex cold appetizers
Cold dishes and snacks are perishable items, so they should be prepared in small portions and sold quickly, since storage sharply worsens their taste and appearance.
Cold dishes and snacks, as well as semi-finished products, should be stored in refrigerated cabinets at a temperature of 0...6°C and a relative humidity of 75...85%. They should be stored in porcelain or enamel containers (without cracks or broken enamel), closed with a lid or dry gauze.
Full service banquet for 40 people on the occasion of Victory Day celebrations at the Shinok restaurant
Meals at catering establishments, as a rule, begin with cold dishes and snacks that should have high taste and attractive appearance...
Molecular technology for preparing cold dishes and snacks
Conclusion After studying the assortment of cold dishes and snacks in Moscow restaurants, there is a wide selection of fish and seafood dishes...
Organization of the cooking process and preparation of complex cold culinary products in the Friday cafe
Snacks from fish gastronomic products. Fish gastronomic products include: salted and pickled fish, ripened by salting (herring, herring, sprat, etc.); lightly salted fish products made from fish ripened by salting (salmon, salmon...
Organization of the cooking process and preparation of complex cold culinary products in the Friday cafe
Any meat dish, including poultry, that is served cold should be well cooled after cooking. This makes it possible to cut meat correctly and beautifully. Cold meat slices should be thinner than meat slices...
Organization of the cooking process and preparation of complex cold culinary products in the Friday cafe
Cold meat is served on long porcelain or metal dishes, or on glass trays. Each type of meat should be served on a separate dish, placed in one or several rows, based on the size of the dish and the slices...
Organization of the cooking process and preparation of complex cold culinary products in the Friday cafe
Basically, cold sauces are prepared by mixing ready-made products (adjika, mayonnaise, mustard, vegetable oil, etc.) These include horseradish with sour cream, vinegar, salad dressings, etc. Cold sauces are served with cold fish dishes...
Preparation and distribution of culinary products
Table 13...
Technology and features of preparing cold dishes and snacks from vegetables
The importance of vegetables in human nutrition can hardly be overestimated. It has been established that with the correct selection of a variety of fruits and vegetables, the body is provided not only with carbohydrates, but also to a large extent with proteins...
Cooking technology
Fresh fish and gastronomic fish products are used for cold appetizers and dishes. Fresh fish for cold dishes is cut in the same way as for hot ones. Dressings are used as seasonings: mayonnaise, sour cream, sauces...
Technology for preparing cold dishes and snacks; assortment, preparing salads from raw vegetables, preparing vinaigrette. Layer cake preparation technology
Food service technology
The company receives vegetables: tubers (potatoes), root vegetables (carrots, beets, radishes), cabbage vegetables (white cabbage and Chinese cabbage), onion vegetables (onions), tomato vegetables (tomatoes), lettuce and green onions...
Technology of cold soups, vegetable and mushroom dishes
Boiling and poaching vegetables are basic techniques in medicinal cooking. Potatoes and root vegetables are boiled, peeled, whole (except beets); white cabbage - cut into slices...
Cold dishes and snacks
Cold dishes and snacks
The range of cold dishes and snacks is very diverse: sandwiches, salads and vinaigrettes, dishes and snacks from vegetables, fish, meat, poultry and eggs, jellied dishes, pates, jellies, fried and boiled meat, fish, poultry...
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.
When preparations are underway for any holiday, housewives try to fill the table with meat dishes and snacks as much as possible. This is a bit of a wrong approach. Of course, there are plenty of meat-eaters; many guests will only be glad to see such an abundance of dishes prepared from the ingredient so revered by them. However, almost always among the invitees there will be those who do not eat meat. Or those who at least try to eat it as rarely as possible. As a result, they are unlikely to appreciate your feast. In addition, meat and products made from it are quite an expensive pleasure today, so celebrating with this approach will certainly result in an impressive amount. What to do? How to please all the guests without losing money yourself? Original vegetable snacks will come to the rescue. Provided you have a creative approach to the cooking process, such dishes will definitely not be embarrassing to serve. Moreover, many vegetable snacks, the recipes of which are sometimes simply amazing in their originality, are quite capable of eclipsing their meat “brothers”. And become real
We will talk further about how to prepare such dishes. We will offer you quite a lot of interesting recipes, and you can choose the best ones for yourself. Vegetable snacks prepared according to them will certainly cause surprise and admiration of your guests and family.
A small retreat
Before we begin describing each recipe, I would like to say a few words as parting words. As you understand, any snacks - vegetable or meat - do not matter; they are not needed to satiate the guests. They are designed to curb your appetite a little and decorate the table. And also, to be honest, take up the empty space as much as possible. Of course, pickles and sandwiches can do this, but you must admit, it’s much nicer when the table looks elegant. And the dishes placed on it delight the guests. And not only in appearance, but also in exquisite taste. Based on this, you need to cook. After all, whatever you say, a vegetable is a vegetable. Therefore, we must try to present it as profitably as possible.
At this point, perhaps, it’s time to close the theoretical part. Let's move on to practice. Introducing the best holiday vegetable appetizers.
Cheap and cheerful, but how beautiful...
Cut the eggplant into slices, add a little salt, then fry thoroughly on both sides. Important: place from the frying pan not on a plate, but on a paper towel to get rid of excess fat. Mix two tablespoons of mayonnaise and a couple of cloves of finely chopped garlic. You can add a little dill if you like this spice. Spread the sauce over the fried pieces. Cut the tomatoes, the size of which should be equal to the diameter of the blue ones, into circles, place them on each piece of eggplant, and generously sprinkle hard cheese on top. By the way, if you don’t have time to bother with eggplants, you can do without them. All previous manipulations must be repeated with tomato pieces.
Making a peacock's tail!
We prepare two eggplants in the same way as described above. Cut two tomatoes and cucumbers into slices. Grate one hundred grams of cheese, mix it with mayonnaise and finely chopped garlic. Place the eggplants on a dish, and try to give them the shape of a peacock's tail. Place a tomato on top of each piece of blue, coat it with a mixture of cheese and mayonnaise, then put a cucumber, which we decorate with half an olive. Important: this appetizer should sit in the refrigerator for at least an hour before serving.
Tulips, but not flowers...
Absolutely a win-win option. Such tulips can outshine all the snacks on the table - whether vegetable or meat. It’s simply a gorgeous dish in appearance, which also has a decent taste.
Take nine elongated tomatoes. Ideally, the lady fingers variety is suitable. Cut them carefully, a little short of the end, a couple of centimeters, crosswise. Remove the pulp, cut a small hole at the base, simply put, get rid of the stalk. Take 200 grams of cheese, grate it, mix with finely chopped garlic and a few tablespoons of thick mayonnaise. Fill the heads of the “flowers”, make stems from thick onion feathers (just insert them into the cut holes), beautifully, in the form of a bouquet, arrange on a white dish.
Rainbow and pepper
Chop four hundred grams of cheese, a bunch of herbs and a small head of garlic in a blender. Add mayonnaise to the mixture. You will need to add it little by little, so much so that the output is a fairly thick mass. Take several bell peppers of different colors. You can have two, and if you find it, it’s better to have three shades. Cut off the tails of the peppercorns, remove the seeds and membranes, and cut into fairly thick rings. Then fill each one with the mixture. If desired, you can decorate the top with slices of boiled eggs.
boats
To prepare this dish you will need small young zucchini. Cut them in half, then cut off the bottom a little so that your “boats” stand more confidently on the plate. Scoop out all the pulp with a spoon. Cut an onion into small pieces, a couple of red bell peppers, fry, add the zucchini pulp after a while. Salt and pepper. Let's start. Sprinkle grated cheese on top and microwave for ten minutes.
By the way, instead of zucchini, you can use eggplants. As for the filling itself, the composition of the ingredients can be varied. In addition, it is recommended to serve this appetizer with garlic-mayonnaise sauce, which, as is already clear from the recipes above, goes well with vegetables.
Rolls
Zucchini is generally a rewarding material in the hands of a skilled housewife. They make a lot of great snacks. Let's try to make original rolls now. From one hundred grams of processed cheese, a few cloves of garlic and mayonnaise, we make the mass we are already familiar with. We cut zucchini and cucumbers of suitable size lengthwise into thin slices. Then fry them, put them on napkins, wait until the oil is absorbed. Place on a plate and place a layer of cucumber on top. Place the cheese mixture on one edge, add a tomato slice to it on the side, and roll it into a roll.
By the way, despite the fact that we used temperature when preparing both boats and rolls, these are all cold vegetable snacks. They are served on the table only after cooling.
A few words about lavash
When preparing for a festive feast, do not forget about the rolls cooked on pita bread, so beloved by our housewives. They can be filled with various fillings, including vegetables. There can be many options; probably, every housewife has her own special recipe. As an example, we will offer you our own - we will tell you how to prepare a very simple, but incredibly beautiful roll with Korean carrots.
Take a sheet of rectangular pita bread and coat it with mayonnaise. Place another layer on top. Sprinkle generously with any grated hard cheese. Place a layer of Korean carrots on top. Then sprinkle with finely chopped herbs. Cover everything with another sheet. Repeat all the above procedures again. Roll everything tightly (along the length, not the width!) into a roll and put it in the refrigerator. After a few hours, the sausage can be cut into pieces, beautifully placed on a dish and served.
When preparing vegetable snacks, you should not lose sight of such a variety as salads. Of course, you won’t be able to surprise anyone with a banal mixture, but there are many other, much more attractive recipes.
Chinese cabbage salad
Simple in preparation and composition, this salad will nevertheless delight you with its bright and cheerful appearance. Take a head of Chinese cabbage and cut it as thinly as possible. Place in a salad bowl, add a little salt and crush a little. Then add canned corn and finely chopped onion. The juice from the can of corn must be drained! Season everything with thick sweet mayonnaise and garnish with boiled eggs cut into circles.
Bright bean salad
Red beans (300 grams), soak overnight, then rinse and cook for half an hour. It may take longer, it all depends on the variety. The main thing is not to miss the moment when it starts to fall apart. In principle, you can also take a canned jar. Then, after cooling, place the finished beans in a salad bowl, add finely chopped onions (necessarily red!), three stalks of celery, a bunch of your favorite greens and about five radishes. Lemon mayonnaise is perfect as a dressing.
Conclusion
Vegetable snacks are dishes that can be prepared without carefully following the recipe. That is, using your own imagination and based on your existing culinary experience. Fortunately, the soil is fertile, and the ingredients themselves combine well with each other.
Vegetable snacks, recipes with photos of which are presented in our article, are a drop in the bucket of available options. Start with them for now, and then slowly move on to creating your own unique dishes.