Cold appetizers made from boiled vegetables. Preparing complex cold appetizers and vegetable dishes

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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 so as not to burn. 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 outer 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.

“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!

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.

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.

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.

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!

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.

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.

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.

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.

* White cabbage appetizer

Ingredients:
1 head of cabbage, 5-6 pcs. carrots, 5-6 cloves of garlic, salt.

Preparation

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.

Cabbage rolls

Ingredients:
300 g white cabbage, 1 potato tuber, 1 small fresh cucumber, 60 g ham, 2 eggs, 1/2 cup sour cream, salt, herbs.

Preparation

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.

White cabbage salad with green peas

Ingredients:
200 g cabbage, 100 g green peas, 1 onion, 1 boiled egg, 1/2 cup mayonnaise, vinegar, pepper, salt, dill or parsley.

Preparation

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.

Russian salad

Ingredients:
200 g white cabbage, 150 g cranberries, 3 tbsp. spoons of sour cream, salt.

Preparation

Chop the cabbage, mix with cranberries, lightly salt and season with sour cream.

* White cabbage salad with cranberries and carrots

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.

Preparation

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.
When serving, decorate with herbs.

White cabbage salad with nuts

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.

Preparation

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.

White cabbage salad with fruits

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.

Preparation

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.

Cabbage salad with oranges

Ingredients:
500 g white or red cabbage, 2 oranges, 1 lemon, 1-2 apples, 1/2 cup mayonnaise, salt.

Preparation

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.

Cabbage salad with cherries

Ingredients:
300 g white cabbage, 150 g pitted cherries, 1 small cucumber, 1 carrot, 1/2 cup mayonnaise, salt.

Preparation

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.

* Cabbage salad with rice and raisins

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.

Preparation

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.

*Red cabbage salad with cherry juice

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.

Preparation

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.

Cauliflower salad with vegetables and grapes (gooseberries)

Ingredients:
150 g cauliflower, 2 tomatoes, 2 cucumbers, 1 small apple, 75 g grapes, 3/4 cup sour cream sauce, herbs, salt.

Preparation

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.

Cauliflower, cheese and nut salad

Ingredients:
300 g cauliflower, 100 g cheese, 0.5 cups peeled walnuts, 2 cloves garlic, mayonnaise, salt, dill.

Preparation

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.

Sauerkraut salad with orange and nuts

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.

Preparation

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.

*Salad “Provencal”

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.

Preparation

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.

* Sauerkraut salad with fruits

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.

Preparation

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.

* Appetizer “Ural pickle”

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.

Preparation

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.

* Stuffed cucumbers

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.

Preparation

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.

Fresh cucumber salad with cheese

Ingredients:
2 cucumbers, 1 boiled carrot, 100 g cheese, 3 tbsp. spoons of mayonnaise, salt.

Preparation

Cut boiled carrots, cheese and cucumbers into strips, mix, add salt and season with mayonnaise.

*Cucumber salad with nuts

Ingredients:
3 cucumbers, 2 tomatoes, 1 cup grated walnuts, salt.

Preparation

Cut the cucumbers into large pieces, tomatoes into slices, place them on the cucumbers, add salt and sprinkle with grated nuts.

Tomatoes stuffed with eggs and onions

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.

Preparation

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.

Tomatoes stuffed with mushrooms

Ingredients:
8 tomatoes, 160 g salted or pickled mushrooms, 60 g green onions, 2-3 tbsp. spoons of sour cream, salt, pepper, dill.

Preparation

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.

Tomato tulips

Ingredients:
6-8 tomatoes of the same size, 100-150 g of cheese or feta cheese, 3-4 cloves of garlic, 1 sweet pepper.

Preparation

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.

*Tomatoes stuffed with apples and nuts

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.

Preparation

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.

*Stuffed green tomatoes

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.

Preparation

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.

Tomatoes stuffed with carrots and garlic

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.

Preparation

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.

*Tomatoes stuffed with green peppers

Ingredients:
8 large tomatoes, 100 g green pepper, 200 g pears, 3-4 tbsp. spoons of vegetable oil, salt, sugar, lemon juice or vinegar.

Preparation

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.

Tomatoes "Surprise"

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.

Preparation

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.

Tomatoes stuffed with ham and green peas

Ingredients:
5 tomatoes, 75-100 g lean ham, 100 g canned green peas, 1/2 cup mayonnaise, lettuce, salt.

Preparation

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.

Tomatoes stuffed with cheese

Ingredients:
8 tomatoes, 50 g butter, 120 g cheese, 3 tbsp. spoons of sour cream, lemon juice, pepper, salt, herbs.

Preparation

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.

Appetizer "Appetizing"

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.

Preparation

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.

Tomatoes with oranges in cream

Ingredients:
2 tomatoes, 1-2 oranges, 0.5 cups cream.

Preparation

Cut each ripe, firm tomatoes into 4 pieces, and cut the orange slices in half, removing the seeds.
Stir and pour in cream.

Tomatoes with garlic and cheese

Ingredients:
4 tomatoes, 50 g Dutch cheese, 2 tbsp. spoons of mayonnaise, 3-4 cloves of garlic, parsley, pepper, salt.

Preparation

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.

Salad of tomatoes, cucumbers and apples

Ingredients:
2 tomatoes, 2 fresh cucumbers, 1 apple, 1/2 cup sour cream, green salad leaves, dill, parsley, salt and sugar to taste.

Preparation

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.

Tomato and green pea salad

Ingredients:
4-6 tomatoes, 1 can of canned green peas, 1 large onion, 3 eggs, mayonnaise, parsley or basil, pepper, salt.

Preparation

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.

Tomatoes with mushrooms

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.

Preparation

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.

*Spicy salad

Ingredients:
4-5 tomatoes, 1/2 cup walnuts, 3 cloves of garlic, 1/2 onion, 1 tbsp. spoon of vegetable oil, pepper, salt

Preparation

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.

*Summer salad

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.

Preparation

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.

*Tomatoes with raspberries

Ingredients:
4 tomatoes, 4-8 tbsp. spoons of raspberries or raspberry juice.

Preparation

Cut the tomatoes into slices and season with raspberries or raspberry juice.

Stuffed beets

Ingredients:
4 beets, 1 small apple, 10 pcs. prunes, 2 tbsp. spoons of raisins, 3 tbsp. spoons of peeled nuts, sour cream, vinegar, salt.

Preparation

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.

*Monastery-style beets

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.

Preparation

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.

*Beet salad with fresh cucumbers

Ingredients:
2 boiled beets, 1 fresh cucumber, 2-3 tablespoons of peeled walnuts, 1 tbsp. a spoonful of honey, parsley and dill.

Preparation

Cut the boiled beets and fresh cucumber into strips, chop the nuts, and finely chop the greens.
Combine all ingredients and season with honey.

Rainbow salad

Ingredients:
2 beets, 2 eggs, 1/2 onion, 2 tbsp. spoons of canned green peas, 4 tbsp. spoons of mayonnaise, parsley, salt.

Preparation

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.

Beet salad with apples and prunes

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.

Preparation

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.

Beetroot salad with nuts

Ingredients:
2 beets, 2 tbsp. spoons of peeled walnuts, 1/2 cup sour cream, 1 tbsp. spoon of cranberries, pepper, salt, parsley.

Preparation

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.

Beet salad with oranges

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.

Preparation

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.

Dessert salad

Ingredients:
2 beets, 2 apples, 3/4 cup shelled walnuts, 4 tbsp. spoons of raisins, 3/4 cup of mayonnaise, salt.

Preparation

Cut boiled beets and apples into strips, mix with scalded raisins, fried and chopped nuts, season with mayonnaise, and add salt to taste.

*Beet and radish salad with prunes

Ingredients:
4 beets, 1 radish, 0.5 cups prunes, vegetable oil, salt.

Preparation

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.

*Beet salad with prunes and rice

Ingredients:
500 g beets, 200 g prunes, 2 tbsp. spoons of sugar, 1 glass of boiled rice.

Preparation

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.

* Beet salad with onions and nuts

Ingredients:
2 beets, 4 onions, 0.5 cups of peeled nuts, 3 cloves of garlic, vegetable oil, salt.

Preparation

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.

* Carrot and orange salad

Ingredients:
4 carrots, 2 oranges, 1 tbsp. spoon of vegetable oil, 1/2 cup of sunflower seeds.

Preparation

Grate the carrots on a fine grater, mix with chopped orange pulp, pour in vegetable oil and sprinkle with peeled and fried sunflower seeds.

Vitamin salad

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.

Preparation

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.

Salad “Appetizing”

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.

Preparation

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.

*Carrot salad with cranberries and jam

Ingredients:
4 carrots, 2 tbsp. spoons of cranberries, 3-4 tbsp. spoons of cranberry jam, 0.5 cups of peeled walnuts.

Preparation

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.

Salad “Tenderness”

Ingredients:
300 g carrots, 100 g cheese, 3 eggs, 120 g mayonnaise, green onions, herbs.

Preparation

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.

*Spicy carrot snack

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).

Preparation

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.

*Carrot caviar

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.

Preparation

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.

*Carrot and pepper salad

Ingredients:
10-12 young carrots, 2 sweet peppers, 2 onions, 50-60 ml dry white wine, 1/2 cup vegetable oil, salt.

Preparation

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.

Carrot salad with apples and nuts

Ingredients:
2 carrots, 1 large apple, 2-3 tbsp. spoons of peeled walnuts, 1/2 cup of mayonnaise.

Preparation

Chop peeled carrots and apples (without cores and seeds), add finely chopped nuts, mix and season with mayonnaise.

Carrot salad with cheese

Ingredients:
3-4 carrots, 100 g cheese, 3 eggs, 1/2 cup mayonnaise, green onions, parsley or dill.

Preparation

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.

Vegetable puff salad

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.

Preparation

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.

*Carrot salad with apples and raisins

Ingredients:
2-3 carrots, 2-3 apples, 1 cup raisins, honey.

Preparation

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.

*Radish and apple salad

Ingredients:
2 radishes, 2 apples, juice of 1/2 lemon, 1 tbsp. spoon of honey, 1 tbsp. spoon of vegetable oil, salt.

Preparation

Grate the radishes and apples, mix and pour in lemon juice, honey, vegetable oil, and salt.

Radish salad with mushrooms

Ingredients:
1 radish, 60 g dried porcini mushrooms, 2 eggs, 1 onion, 4 tbsp. spoons of mayonnaise, pepper, salt.

Preparation

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.

*Radish salad with nuts

Ingredients:
2-3 radishes, 10-12 walnuts, 2 carrots, 1/2 lemon, 3-4 cloves of garlic, salt.

Preparation

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.

Radish salad with cheese and mayonnaise

Ingredients:
500 g radish, 1 tbsp. a spoonful of salt, 2 apples, 100 g of cheese, mayonnaise or sour cream.

Preparation

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.

Peppers stuffed with cheese

Ingredients:
6-8 pods of sweet pepper, 200-300 g of cheese, 100-150 g of butter, 2-4 cloves of garlic, herbs.

Preparation

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.

Peppers stuffed with ham and cheese

Ingredients:
4 pods of sweet pepper, 100 g cheese, 100 g ham, 60 g butter, 1 egg, herbs.

Preparation

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.

*Salad of sweet peppers, tomatoes and pears

Ingredients:
2 pods of sweet pepper, 2 tomatoes, 2 pears, 3-4 tbsp. spoons of vegetable oil, vinegar, sugar, salt.

Preparation

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.

Vegetable salad with ham

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.

Preparation

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.

Pepper and nut salad

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

Preparation

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.

Green pea salad

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.

Preparation

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.

Asparagus salad with strawberries

Ingredients:
500 g asparagus, 250 g small strawberries, 3-4 tbsp. spoons of mayonnaise, salt, sugar, lemon juice.

Preparation

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.

*Eggplant in nut sauce

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.

Preparation

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.

*3 eggplant appetizer

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.

Preparation

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 - again vegetables 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.

*Eggplants stuffed with herbs

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.

Preparation

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.

*3 vegetable snack

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.

Preparation

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.

*Eggplant caviar

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.

Preparation

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.

*Baked eggplant caviar

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.

Preparation

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.

*Caviar from zucchini and tomatoes

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.

Preparation

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.

*Salad “Health”

Ingredients:
200 g pumpkin, 3 carrots, 8 walnuts, 3 tbsp. spoons of raisins, salt, sugar, lemon juice.

Preparation

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.

*Spicy pumpkin salad

Ingredients:
pumpkin (dietary varieties), apples, carrots, celery root, nut kernels, lemon juice, salt.

Preparation

Chop and mix the vegetables, add some chopped walnuts, lemon juice and salt to taste.

*Vegetable vinaigrette with sauerkraut

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.

Preparation

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.

Vinaigrette “Pokrovsky”

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.

Preparation

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.

*Spinach and radish salad

Ingredients:
200 g spinach, 200 g radish, 2 tbsp. spoons of vegetable oil, 1 teaspoon of honey, lemon or other sour juice to taste.

Preparation

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 place 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.

*Vegetable salad in sauce

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.

Preparation

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.

Corn salad with cheese

Ingredients:
1 can of canned corn, 150-200 g of cheese, 3-4 eggs, mayonnaise.

Preparation

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.

Salad "Original"

Ingredients:
1 can of canned corn, 1 sweet red pepper, 3-4 kiwis, mayonnaise.

Preparation

Cut red pepper (without core and seeds) and kiwi into cubes, add canned corn, mayonnaise to taste and mix.

Salad “Prelest”

Ingredients:
canned corn, apples, carrots, fresh or pickled cucumber, mayonnaise, herbs.

Preparation

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.

Merchant-style peas

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.

*Russian potato salad

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.

Preparation

Boil potatoes and carrots, cool and peel.
Cut all products into small cubes, combine, add green peas, salt, vegetable oil and mix.

*Potato salad with apples

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.

Preparation

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.

Potato salad with mushrooms and ham

Ingredients:
250 g potatoes, 100 g each of pickled mushrooms and ham, 1 small pickled cucumber, pepper, salt, mayonnaise.

Preparation

Boil the potatoes, cool and cut into small cubes. Also cut the ham, mushrooms and cucumber.
Mix everything, pepper, salt and season with mayonnaise.

Potato salad with egg, nuts and raisins

Ingredients:
2-3 potatoes, 2 eggs, 100 g nuts, 2 tbsp. spoons of raisins, 0.5 cups of sour cream sauce, salt, pepper, herbs.

Preparation

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 in layers, 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.

Potato salad with mushrooms

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.

Preparation

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.

Labardan (potato salad with herring and onions with mustard sauce)

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.

Preparation

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.

Vegetable salad

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.

Preparation

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.

*Bread salad

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.

Preparation

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.

*Mushroom caviar

Ingredients:
500 g champignons, 1 onion, 1 small carrot, 1 bell pepper, 1 tomato, 50 g vegetable oil for frying, salt, ground black pepper.

Preparation

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.

Ingredients:
2 pcs. potatoes, 150 g of salted mushrooms, 1 carrot, 1 fresh cucumber, 100 g of canned green peas, 1 onion, 1 clove of garlic, 1/2 cup sour cream, 2 tbsp. spoons of mayonnaise, greens.

Preparation

Boiled potatoes and carrots, cut fresh cucumber into cubes. Cut salted or pickled mushrooms and onions into strips.
Grate the garlic on a fine grater or press through a garlic press.
Mix everything with peas, season with sour cream and mayonnaise, put in a salad bowl and garnish with herbs.

Mushroom and cheese appetizer

Ingredients:
300 g fresh or 150 g dried mushrooms, 1 egg, 100 g cheese, 1.5 onions, 4 tbsp. spoons of mayonnaise, salt.

Preparation

Boil the mushrooms, pass through a meat grinder, add finely chopped boiled egg and onion.
Grate the cheese on a fine grater, mix with mushrooms, add salt and season with mayonnaise.

Preparation

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.

*Jellied with mushrooms

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.

Preparation

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. Grease with mayonnaise, place finely chopped ham, then a coarsely grated apple and a boiled egg. Place onions, apples, egg whites and cheese in layers on a dish.
Grease each layer generously with mayonnaise and sprinkle with chopped egg yolks.

Salad "Original"

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.

Preparation

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.

Lingonberry salad

Ingredients:
1 cup lingonberries, 1 cup chopped walnuts, 2 boiled carrots, 5 boiled eggs, 1 cup grated cheese, 2 boiled potatoes, mayonnaise, salt. Ingredients:
3-4 apples, 3 carrots, lemon or other sour juice, 2 teaspoons of vegetable oil, 2 teaspoons of honey, pepper, herbs.

Preparation

Remove the core and part of the pulp from the apples, place in boiling water for 2-3 minutes, cut 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.

Tips for the home cook

To cut food, use clean, unpainted wooden boards. Painted, varnished boards are not suitable. Their surface can be easily damaged with a knife, and particles of paint or varnish can get into the food.
To make a wooden board non-hygroscopic, immediately after purchase it should be generously lubricated with sunflower oil and allowed to dry for 2-3 days.
Do not rinse sauerkraut with hot or warm water, as this will lose many valuable nutrients.
It is customary to grind fresh cabbage for salads with salt, but in this case vitamin C, sugar and minerals are lost with the juice. It is more efficient to heat shredded cabbage with the addition of salt and vinegar with continuous stirring.
When fresh white cabbage (for salad) is heated with vinegar and salt, the main thing is not to overheat it, otherwise it will become too soft.
When peeling vegetables, dark spots remain on your hands. To avoid this, before work you need to wet your hands with vinegar and do not wipe them, let the vinegar dry. After work, just rinse your hands with water.
Fresh tomatoes should be cut with a sharp knife: less juice leaks out.
Do not throw away the liquid from canned green peas: it contains a lot of vitamins, sugar and minerals. Use it to make dressing soups.
If you cannot open a glass jar of canned vegetables, dip it, lid down, in warm or hot water for a few minutes, after which the jar can be easily opened.
There are raw carrots, and it is also better to cook them with fat - vegetable or butter, sour cream or cream. Carotene carotene dissolves in fats and is absorbed much better.
The bitterness of cucumbers will disappear if you peel them and soak them in sugared milk.
Adding nuts to salads, especially those made from fresh vegetables and fruits, improves their taste and nutritional quality.
Vegetable cooking utensils should be selected correctly in volume so that there is less space for air.
They say that horseradish is easy to grate if you leave it in cold water overnight. But at the same time it gets wet and loses its taste. It is advisable to peel the horseradish with a knife before grating it, rather than wash it.
It is not recommended to pour sauce over vegetables used to decorate a dish or culinary product.
To prevent carrots from darkening, the skin must be removed very thinly, using a sharp knife.
If you want to peel the tomatoes, first immerse them in boiling water for a minute and then rinse with cold water, after which it is very easy to remove the skin.
Parsley or celery and brightly colored foods included in the salad are good for decorating salads: tomatoes, cucumbers, radishes, carrots, sweet red peppers, fruits; Hard-boiled eggs are also used. In addition, the design should emphasize the specifics of the salad: a meat salad can be decorated with a piece of meat, and a fish salad can be decorated with a piece of fish.
If you put a crust of bread in a pan when cooking beets, it will absorb the unpleasant odor.
To cook beets faster for salads and vinaigrettes, wash and peel them, cut them into cubes, place them in a saucepan and add enough water to just cover the beets. Cook covered, stirring occasionally and adding water little by little. By the time the beets are ready, the water should have evaporated almost completely. Then add 1 teaspoon of vinegar to the pan to restore the beets to their original color and stir.
Green peas will retain their color when cooked if you add a little sugar to them.
For salads and vinaigrettes, it is better to boil potatoes, beets and carrots in their skins. Even better, do not cook the vegetables, but bake them in the oven.
To prepare salads, the products used must be well cooled. Salad made from warm ingredients quickly turns sour.
All fresh vegetable salads should be prepared immediately before serving.
When processing vegetables and fruits, you should use a stainless steel knife, since vitamin C is destroyed by contact with iron.
Dried cheese will become soft if you put it in fresh or sour milk for a while.
Vegetables (beets, potatoes, carrots, etc.) cannot be cooked together: they will lose both taste and color.
It is better to peel boiled potatoes, beets and carrots while they are warm.
Sometimes in homemade mayonnaise the emulsion breaks and the oil partially separates. Thoroughly grind the raw egg yolk in a separate bowl, and then, stirring, add the oiled mayonnaise to it (little by little, 25-30 g at a time). Add each new portion only after the previous one has completely combined with the egg yolk (for 1 kg of mayonnaise - 1-2 egg yolks).
Withered greens of dill, parsley, and celery will become fresh again if you put them in water with vinegar.
If the radish salad is bitter, then add grated carrots to the chopped radish. And to make the salad more tasty, add onions fried in vegetable oil.
Vegetable dishes should be prepared immediately before meals and for one meal: when heated, they lose not only their taste, but also their nutritional value.
If you oversalt the radish (for salad), then add unsalted grated radish and mix well.
The tops of radishes, turnips, beets and other vegetables are no less useful than the root vegetables themselves. Try to use it by adding it to salads, soups, and toppings.
The smaller and thinner the celery and parsley roots are chopped, the more aromatic substances they release when stewing.
You should not put a lot of spices in vegetable dishes and vegetable soups: they drown out the aroma of fresh vegetables.
You should not let spinach together with sorrel: the spinach will become rough and its color will change.
When cooking vegetables, the container must be tightly closed with a lid for the entire cooking time.
A pinch of sugar added to vegetables during cooking improves their taste.
Vegetables and herbs will retain their color if you add a pinch of soda to the water in which they are boiled.
Eggplant caviar will be a little tastier if it is made from baked fruits.
Store-bought eggplant or squash caviar will taste better if you add crushed garlic to it. Add garlic to liver pate, salads of fresh tomatoes and cucumbers, etc.
The onions will brown better if you add a little granulated sugar to the butter.
Bean and pea pods remain green when cooked in highly boiling salted water.
Sauerkraut should be stored at a temperature around zero and so that it is covered with brine. Vitamin C in cabbage without brine is quickly destroyed, so it should be removed immediately before eating. When removing the cabbage from the container, even out the remainder and do not forget to place a weight on top.
Sauerkraut does not lose its beneficial properties even in the cold, but it should be eaten immediately after thawing. Repeated freezing leads to a complete loss of vitamin C.
To prevent stuffed sweet peppers from becoming bitter, you need to soak them in salted boiling water for 2-3 minutes beforehand.
It is better to cook quick-cooking potatoes for salads and vinaigrettes in fractions: bring to a boil, simmer for 3-5 minutes at low simmer, cover with a lid and leave at room temperature. If not ready, bring to a boil again.
Sliced sausage will not dry out if you grease the cut or place a slice of lemon on it.
If you decide to bake potatoes in the oven, grease them first with vegetable oil, then they will become softer and will not wrinkle.
Immediately after opening, transfer all canned fish into porcelain or glass containers. Even in the refrigerator, they cannot be stored in an open tin.
Before baking potatoes, they must be thoroughly washed, and to prevent the tubers from bursting, prick them with a fork.
The green part of the carrots needs to be cut off - it is bitter.
Vegetables for puree need to be wiped hot.
Zucchini should be used unripe, as ripe ones are tough and tasteless. The most delicious are small zucchini up to 20 cm long.
It is better to grate raw parsley roots for salad.
You need to add a little lemon juice to mushroom caviar - and its taste will become much better.
Salads should be seasoned with sour cream, mayonnaise, sauces, etc. immediately before meals. If they sit for 2-3 hours, their taste will deteriorate and their nutritional value will decrease.
You should not store washed green onions, as moisture quickly spoils them.

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