Culinary art is a separate territory within which its own rules and laws apply. A true professional knows that meat must have a good, satisfying and appetizing “arrangement”, which can be dishes made from vegetables and mushrooms.

Harmonious combination

An ensemble of these two components can directly constitute an independent dish. Vegetables and mushrooms are an excellent addition to meat and other “soloists”.

Traditionally, dishes made from vegetables and mushrooms were everyday food. Only festive feasts relegated them to the background, giving way to meat, fish or poultry. The explanation for this should be sought in religious principles. The fact is that about 200 days a year (out of 365) are during fasting, which means that an Orthodox person’s menu could only include vegetables and cereals, which were sometimes diluted with fish dishes. It’s not surprising that at Christmas or any other holiday I didn’t really want to put dishes made from vegetables and mushrooms on the table.

However, times have changed. Now much more attention is paid to the side dish, if only because vegetables and mushrooms themselves are nutritious foods from which you can prepare a lot of amazing and delicious dishes.

Cooking features

An important feature is that vegetable and mushroom side dishes must be steamed. This will preserve the attractive appearance of the products, as well as all their useful qualities. To use the full value and nutritional value of the ingredients, you should follow some rules:

• Almost all vegetables, except beets, green peas and carrots, should be placed in boiling, slightly salted water (about 10 grams of salt per 1 liter of water).
• To cook vegetables, you should use approximately 600 - 700 ml of water per 1 kg of food.
• After the vegetables have boiled, you should simply reduce the heat - this is necessary to boil the vegetables and prevent the liquid from boiling away.
• Boil spinach leaves, beans, asparagus, peas and artichokes in plenty of water to prevent loss of color.
• Quick-frozen vegetables should be cooked in their original form without defrosting.

It only remains to add that dishes made from vegetables and mushrooms can be complex or simple. The latter include cold appetizers and simply sliced ​​foods that can serve as a light side dish in spring or summer.

Garnish classification

A side dish is intended to decorate or complement the main dish. Accordingly, the classification of side dishes occurs according to a completely understandable principle: meat, poultry, fish or seafood. Vegetable dishes can be served raw - in this case it will be a light side dish for meat. In addition, vegetables can be baked, fried or stewed. It all depends on the level of the festive celebration and the situation itself.

There are several types of side dishes:

• Vegetables.
• Cereals and legumes.
• Mushrooms.
• Pasta.
• Fresh greens.
• Varieties of porridges.

Side dishes are needed not only to decorate the dish. Vegetables contain a large amount of vitamins and nutrients, which are very beneficial for digestion. The main thing is to choose the right addition, which will not only improve the taste of the dish, but also make it more healthy and digestible.

Proper preparation and serving of vegetable dishes

Any housewife should know what side dish complements meat, poultry or fish. It wouldn’t hurt to remind you how to properly combine dishes and culinary delights. This will help not only create complex dishes from vegetables and mushrooms, but also combine them for various occasions.

For example, boiled meat will perfectly complement potatoes, carrots, green peas or beans prepared in the same way. Stewed turnips, zucchini, eggplants, potatoes or carrots go harmoniously with stewed meat. In this case, the meat can first be fried, and then brought to readiness by stewing along with vegetables. This will make the dish more juicy and rich.

Dishes and side dishes made from vegetables and mushrooms are wonderful in themselves - they can be used as a main product on the summer table, when the body does not require heavy food.

Julienne deserves special attention - finely chopped vegetables and cheese in a pot. This dish will be the highlight of the holiday table and will certainly cause exclamations of admiration.

Summer-autumn menu

The end of summer and the beginning of autumn is a wonderful time when a whole grocery store is at hand. And if you go to the nearest forest, you can pick up a couple of boletus mushrooms, which will become the main ingredient in an unusual dish.

There are several ways to prepare juicy and aromatic julienne, which will certainly be appreciated by everyone present at the table. So, recipe No. 1 - “Simple julienne with zucchini and mushrooms.”

To prepare the dish you will need the following ingredients:

• Half a kilogram of champignons.
• A slightly smaller amount of sour cream - approximately 400 grams.
• 1 onion and the same amount of zucchini.
• 100 grams of grated cheese.
• 2 tablespoons flour.
• Salt and spices.

First of all, you need to fry finely chopped zucchini in a frying pan, then add thinly sliced ​​onions and mushrooms. The mixture is simmered in a frying pan for 10 minutes. Then you need to prepare the sauce. Mix flour and sour cream in a frying pan, add a small amount of water, then add to the vegetables and simmer until fully cooked. Serve the dish in pots, sprinkled with

Hot dishes of vegetables and mushrooms

Here it is worth paying attention to the way of serving stewed zucchini along with mushrooms. The ingredients can be found in any garden or your nearest store:

• 2 zucchini;
• the same number of tomatoes;
• 300 grams of porcini mushrooms;
• 4 tablespoons of sour cream;
• garlic;
• salt and spices.

First of all, you need to stew the mushrooms with sour cream. In parallel with this, you can do zucchini. Cut the vegetables into small rings (no more than 1 cm), roll in flour on both sides and fry in a frying pan. Tomatoes also need to be cut into rings and lightly dried in a dry frying pan.

After this, you should place the fried zucchini on a large dish, simmer it with crushed garlic using a press, then build a layer of mushrooms stewed in sour cream, and then lay out a thin layer of tomatoes. The entire structure is generously sprinkled with fresh, finely chopped herbs. You can sprinkle with a little soy sauce.

His Majesty is julienned

This time it’s classic, with porcini mushrooms and eggplant. In principle, dishes made from vegetables, mushrooms and cheese can act as an independent side dish that does not require the main ingredient. You will need the following ingredients:

• 300 grams of porcini mushrooms (frozen ones are also suitable);
• 200 grams of hard cheese;
• the same amount of sour cream and eggplant;
• a little butter for frying mushrooms;
• a little vegetable oil for frying vegetables;
• Well, of course, salt and spices.

The ingredients are ready. All that remains is to find out the features of preparing dishes from vegetables and mushrooms.

Step by step recipe

Fresh porcini mushrooms should be cut into small slices, placed in a frying pan and fried in butter. Wait until the liquid has completely evaporated, then add ½ part of the sour cream and simmer for another 5 minutes. Then you can cook the eggplants - finely chop the vegetables and fry them in a pan, adding grated cheese at the end.

After this, the mushrooms should be placed in ceramic pots, sprinkled with vegetables on top, poured with the remaining sour cream, the rest of the grated cheese and put in the oven for 10-15 minutes.

Each housewife has her own unique recipes for preparing vegetable and mushroom side dishes. With the onset of the summer season, meat and other heavy foods disappear from the daily menu and are replaced by juicy and healthy vegetables.

The importance of vegetables in nutrition is very great because they are a valuable source of vitamins, carbohydrates, organic acids, mineral salts, and various flavoring substances, without which food becomes tasteless and of little use. The main advantage of vegetables is that they can be used to prepare a variety of healthy and tasty dishes, side dishes and snacks that are easily digestible by the human body and, in addition, contribute to better absorption of any other food consumed along with vegetables. Vegetables occupy one of the leading positions places in the diet, and catering establishments are obliged to offer consumers the largest possible choice of excellent, tasty prepared dishes and side dishes from vegetables.

Garlic and onions have primarily a taste value and are very widely used in cooking. These vegetables, as well as horseradish and some others, are rich in phytoncides - special bactericidal substances that destroy pathogenic microbes. Therefore, it is necessary to use not a monotonous, but a varied assortment of vegetables for preparing vegetable dishes and side dishes. The cook must take care to preserve as much as possible the nutrients and vitamins found in vegetables. Vitamins are best preserved in fresh, raw vegetables immediately after they are harvested. Therefore, all kinds of salads made from raw vegetables are very useful: cabbage, carrots, radishes, tomatoes, green onions. The successes of the canning industry not only make it possible to sharply reduce seasonal fluctuations in the consumption of vegetables, but also make it possible to supply public catering establishments with the selected, highest quality vegetables at any time of the year, and these vegetables are preserved in such a way that they almost completely retain all their nutrients and taste. .

The cook should know that vitamin C is destroyed by prolonged heat treatment of vegetables, contact with atmospheric oxygen, and improper storage. When vegetable soups, cabbage soup, and borscht are cooked in meat, fish or mushroom broths, the vegetables are placed in ready-made boiling broths, and vegetables that cook faster are added only when vegetables that require longer heat treatment are almost ready.

The container in which vegetables are cooked must be tightly closed with a lid during the entire cooking time - this makes it difficult for the vegetables to come into contact with atmospheric oxygen. Vegetables should not be cooked long before serving, since when a prepared vegetable dish is stored for a long time, even over low heat or when it is heated, the vitamins are destroyed.

A dish is a combination of food products (raw materials) that have undergone culinary processing and prepared for consumption as food, taking into account portioning and presentation.

A culinary product is a collection of food products that have undergone culinary processing, but are prepared for consumption only after additional processing, heating, portioning, and decoration.

Raw materials are food products intended for the preparation of culinary products.

A technological process is a series of scientifically based, sequential methods of mechanical heat treatment of raw materials, as a result of which a semi-finished product, culinary product or culinary product is obtained.

Dishes, culinary products and semi-finished products are distinguished by the following characteristics:

due to the raw materials used (vegetables, fish, meat, etc.);

method of culinary processing (boiled, poached, fried, stewed, baked, baked);

nature of consumption (snacks, soups, drinks, etc.);

purpose (for children's, school, dietary food, etc.);

thermal state (cold, hot, chilled);

consistency (liquid, semi-liquid, thick, puree-like, viscous, crumbly).

The central place in a catering enterprise belongs to the cook. Much depends on his qualifications, professional skills, education and spiritual qualities, including the quality of the prepared dishes. This is achieved not only by a correctly carried out, scientifically based technological process, but also by the ability to use the natural characteristics of raw materials, the possession of a subtle and well-developed taste, and artistic abilities. Thus, a high-quality dish, tasty, healthy and beautiful, is a combination of the qualities of the products from which it is made prepared with the skill of a professional chef who meets modern requirements.

Vegetable dishes and side dishes

Various cooking methods are used to prepare vegetable dishes. They are boiled, poached, fried, stewed and baked.

Vegetables intended for cooking (potatoes, cauliflower, green peas, legumes, asparagus) are poured with hot water so that the water constantly covers them. The water is salted (10 g of salt per 1 kg of product). Only beets and carrots with their skins are boiled in unsalted water. Cooking is carried out in a container with a closed lid at a gentle simmer to avoid overcooking the vegetables. The only exception is cooking green vegetables (legumes, sorrel, spinach). These vegetables are cooked in rapidly boiling water, without covering the container with a lid, so that cooking is not accompanied by a strong change in their color.

Vegetables are usually simmered pre-cut (cubes, slices, slices), placed in a bowl in a layer of up to 20 cm, a small amount of water or broth (20-30% of the weight of vegetables), as well as salt, fat, and sometimes sugar are added. Steamed and boiled vegetables are used as an independent dish, as a side dish or semi-finished product for making soups, vegetable cutlets, cold dishes, and minced meat.

They fry zucchini, eggplant, tomatoes, pumpkin, onions, parsley - raw, cabbage - pre-boiled, potatoes - both raw and boiled. In addition, products formed from vegetable cutlet masses (cutlets, zrazy, croquettes) are fried. Most of the listed vegetables, as well as products made from vegetable mass, are fried with a small amount of fat (the main method of frying). Potatoes (raw), onions, greens, cauliflower (in dough), and croquettes are deep-fried. Fried vegetables are served with butter, sour cream, sauces, fresh and salted tomatoes and cucumbers, chopped parsley or dill. Fried vegetables are used both as an independent dish and as a side dish for fried dishes of meat, poultry, and fish.

Dishes made from stewed and baked vegetables are very diverse in assortment and are popular both in everyday life and at receptions and banquets. Vegetables are stewed in sauces (red, tomato, sour cream with tomato) and less often in broth with the addition of spices and seasonings (cabbage). Before stewing, potatoes are fried, carrots and onions are sautéed, and beets are boiled. Stewed vegetables are used as independent dishes and side dishes.

Vegetables are baked unstuffed, stuffed and in the form of products from vegetable cutlet mass, subjecting them to heat treatment before baking - boiling, frying, stewing. Only tomatoes and eggplants are baked raw.

For baking unstuffed vegetables (potatoes, cauliflower, zucchini, pumpkin), milk and sour cream sauces are used; stuffed - sour cream sauce with tomato. Products made from cutlet mass (rolls, casseroles, puddings) are brushed with egg or sour cream before baking. Use baked vegetables as an independent dish.

Commodity characteristics of products

Potatoes rank second among plant products after bread. Potato tubers are rich in starch, contain proteins, sugars, minerals, vitamins C and B. To prepare potato dishes, it is better to use table varieties with thin and dense skin, a small number of small eyes and, what is especially valuable, good taste. The homeland of potatoes is South America. The pulp consists of several layers, the root, rings of vessels and the core. Potatoes are a universal product. It can be fried, boiled, baked, stewed.

Carrots contain a lot of sugar in the form of glucose (6%), are very rich in many vitamins (A. group B, C, E, K, PP.), mineral salts of potassium, cobalt, copper, iodine, phosphorus and other enzymes, nitrogenous and others substances and a lot of plant insulin, and is also very rich in carotene. It’s not for nothing that carrots are called the queen of vegetables. It is used in both dietary and baby food.

Beets contain sugar, minerals, potassium, magnesium, phosphorus and have a healing effect and prevent atherosclerosis; they are used both raw and boiled.

Onion. Central Asia is considered its homeland. Contains a large amount of phytoncides that destroy bacteria and intestinal pathogens. In addition, onions contain provitamin A, group B, PP, E, and a large amount of vitamin C. It is rich in mineral salts, essential oils, and other substances. The pungent taste and peculiar smell of onions stimulate the appetite.

Requirements for the quality of vegetable dishes. Shelf life

Boiled vegetables should retain their shape; potato tubers may be slightly boiled. The color of potatoes is from white to yellowish; redness or darkening of the tubers is not allowed. The color of root vegetables is characteristic of their natural color. Potatoes and root vegetables, well cleaned of eyes, black spots and rotten parts; The consistency is loose. Boiled cabbage should not have the taste of steamed cabbage. Consistency - soft, delicate. Color - from white to cream, for early varieties of cabbage and Savoy - from light green to cream, for Brussels cabbage - bright green or brown. Dark spots and redness are not allowed on the surface of cauliflower.

Mashed potatoes - the consistency is thick, fluffy, homogeneous, without pieces of ungrated potatoes. Color - from cream to white, without dark inclusions.

Poached vegetables have a slightly salty taste with the aroma of vegetables and milk; the smell of burnt milk and vegetables is not allowed. Color is characteristic of the vegetables from which the dish is prepared. The consistency is soft. The shape of cutting vegetables must be preserved.

Roasted vegetables should be the same shape, fried evenly on both sides. The consistency is soft. The color of fried potatoes is yellow; individual pieces can be fried until brown. The color of the remaining vegetables is light brown at the break, characteristic of natural vegetables. Cutlets, zrazy, schnitzel should be of the correct shape without cracks, with a golden brown crust on the surface. The color of potato products is white or cream when cut. The consistency is fluffy, not sticky, without lumps of ungrated potatoes. The color of carrot cutlets when cut is light orange. The taste is slightly sweet. The consistency is loose, homogeneous, without large pieces of carrots and lumps of semolina. The color of cabbage products is light cream.

Stewed vegetables should have pieces of the same shape and size. The consistency is soft, juicy, cabbage can be elastic. Taste - vegetables from which the dish is prepared; for stewed cabbage - sweet and sour Color - from light to dark brown; for stewed beets - dark cherry. The form of cutting vegetables is preserved; some boiled potatoes are allowed.

Baked vegetables - casseroles and rolls have a smooth surface without cracks, with a golden brown crust. In the section, the thickness of the upper and lower layers is the same. The minced meat is distributed evenly. The color and taste of the vegetables from which baked dishes are prepared. Vegetables baked with sauce should be completely covered with an even layer of sauce on the surface of the golden brown crust.

Dishes and side dishes made from vegetables cannot be stored hot for a long time, as their appearance and taste deteriorate, and their nutritional value decreases (vitamin C is destroyed). Boiled, dried and mashed potatoes are stored on the steam table for no more than 2 hours. Store boiled cauliflower, asparagus, and corn in hot broth for no more than 30 minutes. For longer storage, they are cooled and placed in the refrigerator without decoction, and as they are used they are heated in the decoction. Store vegetables in sauce or oil in a container, covered, for no more than 2 hours. If longer storage is necessary, the vegetables are removed from the broth, cooled and stored in the refrigerator. Then combine with sauce or broth and bring to a boil. Deep-fried vegetables can be kept cool throughout the day. Stewed and baked vegetable dishes are stored hot for no more than 2 hours.

Safety precautions and labor protection in the hot shop

To avoid accidents, kitchen workers must study the rules for operating thermal and mechanical equipment and receive brief instructions from the production manager. Workers servicing gas equipment are required to undergo a special training course. At the location of the equipment, it is necessary to post a rule regarding its operation. The floor in the workshop must be level, without protrusions, and not slippery.

The temperature in the workshop is 20-25 *C. Disassembly, cleaning and lubrication of any equipment can only be done when the machine is completely stopped and the electricity is disconnected from the source (network). All electrical equipment must be grounded to avoid short circuits and other equipment defects.

The aisles near workplaces must not be cluttered with dishes, containers and other objects near the boilers during cooking. It is necessary to open (boiler lids) towards you. A boiler weighing 15 kilograms or more may be removed from the stove by two people, without a lid, where the surface of the stove must be flat and smooth, without cracks. Boilers should have tight handles. When deep-frying, the product should be dried and the fat should be put away (in relation to the object). There should be a first aid kit with a set of medications at the production site. In case of accidents or loss of ability to work, an act should be carried out in the form.

Vegetable cooking technology

Vegetables intended for cooking, after mechanical cooking, are immediately subjected to heat treatment, since during storage they become lethargic and vitamin C in them is quickly destroyed.

1) In raw vegetables, plant tissue cells are connected to each other by an adhesive substance - protopectin. During heat treatment, protopectin turns into a soluble substance - pectin, so the connection between cells is weakened and the vegetables soften. The cooking time of vegetables depends on the stability of protopectin. In an acidic environment, vegetables soften poorly, since the process of converting protopectin into pectin slows down.

) The starch contained in vegetables gelatinizes. At a temperature of 55-70 *C, starch grains absorb water present in vegetables and form a gelatinous mass - a paste.

3) When starch is heated above 120 * C, dextrinization occurs. It consists in the fact that starch breaks down, forming water-soluble substances - pyrodextrins, which are brown in color. Therefore, when frying vegetables containing starch, a golden brown crust forms on the surface.

4) In vegetables containing sugar, when heated, a deep breakdown of sugar occurs - caramelization. Dark-colored substances are formed - carmelene, carmelan and others. As a result of caramelization, the amount of sugar in vegetables decreases, and a crispy crust forms on the surface.

5) When vegetables are cooked, a melanoid formation reaction occurs, in which simple sugars react with nitrogenous substances and melanoidins, dark-colored compounds, are formed. They play an important role in the formation of a crispy crust.

) The different colors of vegetables are due to the presence of pigments (coloring substances) in them. The green color of vegetables (sorrel, spinach, lettuce, green peas and others) is due to the content of the chlorophyll pigment. During heat treatment, the organic acids of the cell sap react with chlorophyll, forming a new brown compound. Green vegetables containing volatile organic acids are placed in brown boiling water to preserve their color, while the acids evaporate along with water vapor and the color of the vegetables does not change.

Yellow, orange, red, the colors of vegetables (carrots, turnips, pumpkins, tomatoes, red peppers) are due to the content of a group of carotenoid pigments. They are resistant to heat, acids, alkalis and do not change color during heat treatment. Carotenoids are insoluble in water, but soluble in fat, so when vegetables are sautéed, the pigments pass into the fat, turning it orange. Beets contain coloring substances - anthocyanins, which are two pigments - purple (betanin) and yellow. Purple pigment is easily destroyed by heat treatment, while yellow pigment is more resistant to heat. Beet anthocyanins are well preserved in an acidic environment. Therefore, when cooking beets, add vinegar or citric acid.

The white-yellow color of vegetables is due to the content of flavone pigments, which become yellow when hydrolyzed. Therefore, when potatoes and cabbage are cooked, they turn yellow. Flavones, when interacting with iron salts, give a dark color.

). When cooked, the weight of vegetables decreases. Changes in weight depend on the type of vegetables, the method of heat treatment and the form of cutting.

). Vitamins (with the exception of vitamin C) are resistant to heat treatment and hardly change. Some water-soluble vitamins turn into decoction when cooked, so it is recommended to use vegetable decoctions for preparing soups and sauces. Vitamin C - ascorbic acid - is less stable and is easily destroyed by heat treatment. In order to preserve it, it is necessary to: avoid long-term storage of peeled and chopped vegetables; use dishes made of non-oxidizing metal (by volume in accordance with the number of servings); when cooking, place vegetables in boiling water in such a sequence as to simultaneously bring them to readiness; cook vegetables in a container with a closed lid so that there is no access to air oxygen; Do not stir vegetables frequently during cooking; do not allow them to become completely boiled; observe the terms of heat treatment of vegetables; Do not allow food to be stored hot for long periods of time. Preservation of vitamin C during heat treatment is facilitated by the presence of acid in vegetables. It is preserved much better when steamed and fried, since fat protects vegetables from contact with oxygen air.

Boiled potatoes. Peeled potato tubers of the same small size (large potatoes are cut into pieces) are placed in a dish in a layer of no more than 50 centimeters so that their shape is preserved during cooking, pour hot water so that it covers the potatoes by 1-1.5 centimeters, add salt, close the dish cover, bring to a boil and cook at low simmer until tender. Then the broth is drained and the potatoes are dried; to do this, cover the dish with a lid and place it on a less hot section of the stove for 2-3 minutes. Some varieties of potatoes are overcooked and soaked in water, as a result of which the taste of the finished dish deteriorates. Therefore, when boiling such potatoes, the water is drained 15 minutes after boiling, the potatoes are covered with a lid and brought to a boil without water - with the steam generated in the boiler. Potatoes that have been peeled into barrels are cooked in the same way. Potatoes are cooked in small portions, since long-term storage deteriorates their taste, reduces nutritional value, and changes color. Boiled potatoes are used as an independent dish and side dish. When on vacation, boiled potatoes are placed in a lamb, on a plate or in a portioned frying pan, poured with butter, sour cream or served separately, sprinkled with chopped herbs. You can serve potatoes with sauces: red with onions, mushroom.

Deep fried potatoes. Potatoes are cut into cubes, strips, slices, cubes, balls, shavings, washed and dried well. Place prepared potatoes into fat heated to 170-180 *C and fry until golden brown and cooked. Frying time depends on the temperature of the fat and the shape of the cut. Remove the finished potatoes, allow the fat to drain, sprinkle with fine salt and shake. You cannot salt the potatoes before frying, as they will get wet and the fat will foam up a lot. Potatoes cut into cubes, slices, cubes, balls and deep-fried are called French fries. Potatoes cut into strips are called pai. It is used as an independent dish and as a side dish. When leaving, the potatoes are placed on a plate with a paper napkin and decorated with sprigs of herbs.

Carrot cutlets. The carrots are cut into thin strips or passed through a vegetable cutter, placed in a deep bowl, add either milk, or milk with broth, or water, margarine or butter and simmer until almost done. Then add semolina in a stream, stir well and cook until tender. The resulting mass is cooled to 40-50*C, eggs, salt, grated cottage cheese are added and everything is mixed well. Cutlets can be prepared without cottage cheese, and semolina can be replaced with thick milk sauce. The resulting mass is cut into portions, breaded in breadcrumbs or flour, shaped into cutlets, placed on a baking sheet with heated fat, fried on both sides and brought to readiness in the oven. When releasing, place 2 cutlets per serving on a plate or portioned dish, sprinkle with butter or margarine. Separately, sour cream, milk or sour cream sauce are served in a gravy boat. When leaving, carrots 156, table margarine 5, milk 15, broth 15, semolina 15, eggs 1/10 pieces, cottage cheese 31, wheat crackers or wheat flour 12, cooking fat 10, table margarine or butter 10, or sour cream 25, sauce 75. Yield: with fat 160, with sour cream 175, with sauce 225.

Potato casserole. The potato mass is prepared in the same way as for cutlets. On a baking sheet, greased with oil and sprinkled with breadcrumbs, place half of the potato mixture in a 2 cm layer, place the minced meat on it and spread it in an even layer. Cover the top with the other half of the potato mass, level the surface, grease with sour cream, make a pattern and bake.

For minced meat: boil dried mushrooms, finely chop them, combine with sauteed onions, boiled chopped eggs, add salt, pepper, parsley or dill and mix. The casserole can be prepared without minced meat, from a homogeneous potato mass. When leaving, the casserole is cut into portions, placed on a plate or serving dish, poured with butter or tomato, sour cream or mushroom sauces, served separately.

Cooking technology (recipes)

Peppers stuffed with vegetables and rice (No. 504) Gross Net

sweet pepper 187 140

for minced meat:

rice groats 11 301

carrots 28/22* 15

onion 36/30* 15

tomatoes 74/63* 40

vegetable oil 15 15

minced meat mass 100

semi-finished product weight 240

sauce 75

Output 250

* In the gross column, the numerator indicates the gross mass of products, the denominator indicates the net mass of products, and the net column indicates the mass of finished products.

Sour cream sauce with tomato Gross Net

sour cream 1000 1000

butter 50 50

wheat flour 50 50

tomato puree 100 100

Output - 1000

Sequence of the work “Peppers stuffed with vegetables and rice”:

Wash the pepper, remove the stem and seeds without disturbing the integrity of the fruit, and rinse again.

Pour hot water over the pepper and boil (1-2 minutes) until half cooked. Drain in a colander.

Sort the rice and rinse under running water.

Boil the rice in salted water until half cooked, drain in a colander.

Peel the carrots, onions, wash them, cut into strips.

Sauté onions and carrots.

Wash the tomatoes, remove the stem, scald with boiling water, remove the skin, and chop into slices.

Fry the tomatoes using the basic method.

Prepare minced meat. Combine boiled rice, sauteed vegetables, fried tomatoes. Stir and season with salt and pepper.

Fill the peppers with minced meat.

Rice. Technological diagram for preparing the dish “Peppers stuffed with vegetables and rice”

Prepare the sauce. Saute the flour in butter with the addition of tomatoes.

Heat the sour cream to a temperature of 85-90°C.

Dilute the flour sauté with hot sour cream. Bring to a boil and taste.

Place the peppers in a baking tray (mold). Pour over the sauce.

Bake in the oven (t = 200°C) until cooked.

Prepare for submission. Place a portion of the dish into a lamb, pour over the sauce with which it was baked, and sprinkle with chopped herbs.

Boiled and stewed vegetables should be well cleaned, with a smooth surface, without eyes, dark places, skin residues, and cut into the correct shape. The smell and taste of steamed vegetables, foreign smell and taste are not allowed; vegetables must not be deformed and well cooked. You cannot violate the recipe (incomplete set of vegetables, they are not covered with oil or sauce), the consistency and appearance must be characteristic of this dish.

Unacceptable defects: the surface of the vegetables is charred; vegetables are undercooked, raw; oversalted; there is a taste of rancid or greasy fat; non-compliance with recipes (no side dish, sour cream, butter, etc.); insufficiently expressed taste and smell (weak aroma of vegetables, oil, fat, cabbage; vegetables are slightly under-salted, etc.). There should be no defects in appearance and color: uneven cutting of vegetables; insufficiently colored or dark crust; slight deformation of pieces of vegetables, cutlets, rolls, etc.; the side dish (cucumbers, lettuce, herbs, etc.) is placed carelessly.

Stewed vegetables should retain the shape of the cut, not be bruised or overcooked, the color should correspond to the type of vegetables, sometimes slightly browned. The smell of steamed vegetables is not allowed.

Baked vegetables have a uniform golden crust on the surface, the minced meat is evenly distributed throughout the product or in individual specimens, there are no cracks, when baking with sauce there must be a certain amount of sauce of the appropriate consistency.

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, cauliflower and Brussels sprouts - disassembled into pieces; corn - without removing the leaves from the cobs; bean pods - cut into 3-4 parts. Vegetables are placed in hot salted water (10 g of salt per 1 liter of water, except for diets No. 7, 10) (0.6-0.7 liters per 1 kg of vegetables) so that the water layer is 1-1½ cm higher. Cook at low boil, covering with a lid, until tender: potatoes - 20-30 minutes; carrots, rutabaga, turnips - 25-30 min. The broth is drained from the prepared vegetables (used for soups and sauces), and the vegetables are dried at very low heat. The beets are boiled in their skins without salt (with salt they acquire an unpleasant taste) for 1 hour, and then the root vegetables are poured with cold water and kept in it for 30-60 minutes. To preserve color, green vegetables (bean pods, spinach, Brussels sprouts, etc.) are boiled in a large amount of water (3-4 liters per 1 kg) at a vigorous boil, without covering the pots with lids. Frozen vegetables are placed in boiling water without defrosting; dried - pre-soaked in cold water for 1-3 hours and boiled in it. Cooking is carried out in stainless steel cauldrons with a thickened bottom; The dishes are selected according to the volume of vegetables, so that there is less air space above the product (air oxygen promotes the oxidation of vitamin C).

For steaming, vegetables, peeled whole or cut into slices or cubes, are placed on the grate of a steam boiler, sprinkled with salt (the space under the grate is filled with boiling water), the boiler is tightly closed with a lid and cooked until softened, taking into account the cooking time.

Ready vegetables should be soft, but not deformed; potato tubers - whole or slightly boiled; root vegetables and potatoes without “eyes” and dark spots; cabbage in preserved shape, without the smell of steamed vegetables; the color characteristic of root vegetables: in white cabbage - from white to cream, in Brussels cabbage - bright green or slightly brown, in cauliflower - cream inflorescences, without darkened inclusions. Boiled vegetables should be sold quickly (storage on a steam table for no more than 1 hour is allowed).

For poaching, vegetables are cut into slices, cubes, placed in a saucepan in a layer of no more than 20 cm, and zucchini, pumpkin - 10-15 cm, oil is added (20-30 g per 1 kg), poured with boiling liquid (water, milk, broth 20-30 cm). 30% by weight of vegetables), salt and simmer under a closed lid. Zucchini, pumpkin, tomatoes, which easily release juice, are simmered without adding liquid. Vegetables are brought to culinary readiness (root vegetables and cabbage - 25-30 minutes; pumpkin and zucchini - 15-20 minutes), without allowing the liquid to boil over, which is not drained, but used together with the dish. Allow individual types of vegetables or a mixture of them. In the first case, vegetables are simmered separately, and then mixed and heated in a sauce (milk or sour cream). When cooking vegetables together, root vegetables are first simmered, then, taking into account the timing of their cooking, pumpkin, zucchini and canned green peas are added. Turnips, rutabaga and some varieties of early white cabbage containing glycosides are pre-blanched to remove bitterness. Poached vegetables are seasoned with milk sauce, butter or vegetable oil. Prepared vegetables must be of the correct shape and the same size; soft consistency; color characteristic of vegetables; the smell of burnt milk and vegetables is not allowed; may be partially boiled. Ready-made vegetable masses and products made from them must meet the following requirements: homogeneous consistency, without pieces of raw food, tender, for mashed potatoes - fluffy: color characteristic of vegetables, without dark inclusions; taste and smell of vegetables with the aroma of milk, butter; The smell of burnt milk is not allowed; soufflés (puddings) have a delicate and fluffy consistency; products retain their shape.

Potatoes in milk. Potatoes are cut into cubes and boiled for 5 minutes in water or steamed. The water is drained, and the potatoes are poured with hot milk, salted and cooked until tender: add butter, stir, boil for 1-2 minutes. When leaving, add a piece of butter.

Vegetables in milk sauce. Prepared from a set of vegetables - carrots, turnips, rutabaga, pumpkin or zucchini are cut into cubes, white cabbage - into checkers, cauliflower - cut into pieces. Each type is simmered separately, combined with canned green peas, sugar is added, salt is poured into milk sauce and boiled for 1-2 minutes. You can add lettuce leaves, cut into large pieces. When leaving, add a piece of butter.

Technological maps of dishes for preschool educational institutions

Each dish must have sufficient energy and biological value, meet the physiological age needs of children, and contain the required amount of proteins, fats, carbohydrates, vitamins, and minerals.

Technological map No. 1 Name of dish: Vegetable vinaigrette

Name of products Weight, g Chemical composition Energy value, kcal bruttonet protein fat carbohydrates Potatoes 14.711 Beetroot 9.57.5 Carrots 6.55 Pickled cucumbers 1915 Onions 7.5 Vegetable oil 55 TOTAL 0.635.074.1664.63 Yield: with oil 50 g.

Cooking technology. The beets are boiled in their skins or baked in the oven until cooked, cooled, and cut into slices 2´10 mm thick. The onions are cut into small cubes (chopped), blanched (scalded). Potatoes and carrots can be boiled whole, peeled separately, then cooled and finely chopped. The vegetables are combined, seasoned with unrefined vegetable oil, salt, mixed well, and the finished vinaigrette is taken out for distribution. To prevent beets from staining other vegetables, they are seasoned separately and then combined with the vegetables. Pickled cucumbers can be replaced with sauerkraut in whole or in part. The cabbage is sorted and finely chopped. If the cabbage is sour, rinse it with chilled boiled water before chopping it and drain it on a sieve. Serving temperature - 14 oC.

Quality requirements. The vegetables are neatly cut, the cutting is preserved, the color and smell correspond to the type of vegetables. The taste is moderately salty.

The vinaigrette is piled high. The consistency of boiled vegetables is soft, while raw vegetables are slightly crunchy.

Technological map No. 2 Name of dish: White cabbage salad with carrots and apples

Name of products Weight, g Chemical composition Energy value, kcal bruttonet protein fat carbohydrates White cabbage 35.528.5 Fresh apples 14510 Carrots 12.510 Vegetable oil 55 Citric acid 0.050.05 Water for diluting citric acid 2.52.5 TOTAL 0.685.073.560.55 Yield: s butter 50 g.

Cooking technology. The cabbage is chopped into thin strips (1.5´15 mm), placed in an enamel pan, salt is added and ground with a wooden pestle. The carrots are washed, peeled, scalded, and grated into thin strips. The apples are washed, scalded, peeled, cored, chopped into strips (2´15 mm), sprinkled with a solution of citric acid to prevent them from darkening. Vegetables and apples are combined in an enamel bowl, seasoned with vegetable oil, mixed well and taken out for distribution. Serving temperature - 14 oC.

Quality requirements. The cutting of vegetables is neat and preserved. The color of vegetables and apples has not changed. The aroma and taste are sweet and sour, characteristic of the products included in the salad, moderately salty.

Conclusion

The importance of vegetables in nutrition is very great because they are a valuable source of vitamins, carbohydrates, organic acids, mineral salts, and various flavoring substances, without which food becomes tasteless and of little use. The main advantage of vegetables is that they can be used to prepare a variety of healthy and tasty dishes, side dishes and snacks that are easily digestible by the human body and, in addition, contribute to better absorption of any other food consumed along with vegetables. Vegetables occupy one of the leading places in the diet, and catering establishments are obliged to offer consumers the largest possible selection of excellent, tasty dishes and side dishes made from vegetables.

Individual types of vegetables vary greatly in their merits. For example, potatoes are rich in starch, white cabbage - vitamin C, carrots - provitamin A (carotene), beets - sugar. There is very little fat in vegetables, only from 0.1 to 0.5%. Among the mineral substances, we note the potassium, phosphorus, calcium, iron, magnesium and sodium contained in vegetables.

Garlic and onions have primarily a taste value and are very widely used in cooking. These vegetables, as well as horseradish and some others, are rich in phytoncides - special bactericidal substances that destroy pathogenic microbes. Therefore, it is necessary to use not a monotonous, but a varied assortment of vegetables for preparing vegetable dishes and side dishes. The cook must take care to preserve as much as possible the nutrients and vitamins found in vegetables. Vitamins are best preserved in fresh, raw vegetables immediately after they are harvested. Therefore, all kinds of salads made from raw vegetables are very useful: cabbage, carrots, radishes, tomatoes, green onions. The successes of the canning industry not only make it possible to sharply reduce seasonal fluctuations in the consumption of vegetables, but also make it possible to supply public catering establishments with the selected, highest quality vegetables at any time of the year, and these vegetables are preserved in such a way that they almost completely retain all their nutrients and taste. .

Bibliography

1. Vegetable growing / Edited by G.I. Tarakanov and V.D. Mukhin; 2nd edition, revised. and additional_ M.: Kolos 2003

2. Brozovsky D.I.; Borisenko N.M. Fundamentals of merchandising. _M: Economics 2004

DI. Grave; V.S. Mikhailov “Reserves of plant food”

Dyachenko V.S. “Storage of potatoes, vegetables and fruits” 2000

Efrimov E.V.; Training course_ RnD, Phoenix 2000

A variety of complex hot dishes are prepared from vegetables and mushrooms. Depending on the type of heat treatment, boiled, poached, fried, stewed, baked dishes are distinguished.

Boil vegetables by steam or in water. When steaming vegetables, the loss of nutrients is minimal, and the taste of the vegetables is well preserved. Vegetables are cooked by steam most often in cabinets with electric or steam heating. Steam can also be cooked in ordinary boilers with a lid. To do this, a metal liner (grid) is made according to the size of the boiler on stands; there should be a space of 4-5 cm between the grid inserted into the boiler and the bottom of the boiler. Instead of the liner, you can make a basket from thick wire or narrow metal strips. The grid or basket must be made of non-oxidizing metal - aluminum, stainless steel, or carefully tinned. The amount of water that is necessary should be poured into the boiler to just fill the space between the bottom of the boiler and the grate. When the water boils, add the vegetables and, tightly closing the pot with a lid, cook them until tender. Mostly potatoes and carrots are cooked by steam for hot dishes. Steam can be used to cook vegetables with their skins and peeled; When boiling, peeled potatoes are sprinkled with fine salt.

When cooking vegetables in water, you should try to cook them as quickly as possible to reduce the loss of nutrients. To do this, vegetables are placed in boiling water and cooked in a cauldron covered with a lid. When the duration of heat treatment increases beyond the period required to bring the product to readiness, the destruction of vitamin C occurs faster. If you are preparing a dish that includes various types of vegetables, then first vegetables that take a longer time to cook, for example, white cabbage, and then chopped potatoes, etc., are placed in the cauldron.

Vegetables, with the exception of beets and green peas, are boiled in salted water (10 g of salt per 1 liter of water). If beets are boiled in salted water, their taste deteriorates; Peas in such water do not boil for a long time. When cooking beets, vinegar is sometimes added to the water (4-5 g per 1 liter of water) so that the color of the beets does not change. However, beets take twice as long to cook with vinegar than without vinegar. When cooking, potatoes and root vegetables should be covered with water no more than 1 cm. Asparagus, artichokes, bean pods, peas, green peas are boiled in a large amount of water (3-4 liters of water per 1 kg of vegetables) to preserve their color. Some varieties of potatoes become very boiled and soaked in water. You cannot make delicious cutlets, croquettes, rolls, or purees from such a product. Therefore, when cooking crumbly varieties of potatoes, drain the water approximately 15 minutes after it boils, then cover the dish with a lid and cook the potatoes without water over low heat.

After cooking, most vegetables are either immediately drained in a colander or strainer, or the broth is drained from them so that the taste of the vegetables does not deteriorate. It is recommended to peel vegetables boiled with their skins before they cool, in which case they are faster and easier to peel than cooled ones, and waste is reduced.

The water in which vegetables and herbs were boiled contains many nutrients; for example, beet broth contains up to 5% sugar. If the broth does not have an unpleasant aftertaste, then it is used to prepare soup or sauce.

Mushrooms should be cooked over medium heat in a small amount of water, since during the heating process the mushrooms themselves begin to release juice, which leads to an increase in liquid in the pan. Moreover, it is better to throw them into already boiling, slightly salted water, adding a little parsley, dill, bay leaf, allspice or nutmeg for additional flavor. However, these spices should be added very carefully so as not to drown out their true aroma. In addition, some mushrooms (ceps, chanterelles, milk mushrooms, saffron milk caps), due to their mild aroma, are not usually supplemented with spices. When cooking fresh mushrooms, we recommend putting a peeled onion into the water; if it turns blue, it means there is a poisonous mushroom in the pan.

Approximate cooking time for the most popular varieties:

– White - 30-35 minutes,

– Boletus mushrooms - 45-50 minutes,

– Boletuses, chanterelles, oyster mushrooms - 20 minutes,

– Russula, boletus - 30 minutes,

– Champignons - 5-7 minutes,

– Honey mushrooms - 50-55 minutes, periodically changing the water,

– Milk mushrooms - 15 minutes, must be pre-soaked for at least two days, and the water must be periodically changed to fresh.

After boiling, the mushrooms should be rinsed with cold boiled water. Large mushrooms cook faster than small ones. To prevent mushrooms from losing their taste and aroma during cooking, it is recommended to cook them only over medium heat. Dried mushrooms should be soaked in cold water for at least 4 hours before boiling, this must be done so that they return to their original state. And after that, cook (preferably in the same water, so as not to lose the aroma and taste). Dried chanterelles, for example, will boil better if you add a pinch of baking soda to the water. The cooking time for dried mushrooms is about an hour and a half; to determine readiness, you can also rely on when they sink to the bottom. Let's consider the technology for preparing some dishes from boiled vegetables and mushrooms (Table 1).

Table 1. Assortment of complex hot dishes from boiled vegetables and mushrooms

Name of the dish	Cooking technology	Appearance
Potatoes in milk	Cut raw potatoes into cubes and place in a saucepan, add hot water and bring to a boil. Then drain the water, pour hot milk over the potatoes, add salt, add a little potato seasoning and cook. When the potatoes are cooked, season with butter. Serve in milk, sprinkled with herbs.
Mashed potatoes with carrots	Boil potatoes and carrots, rub through a sieve, not allowing to cool. Add hot milk, butter, salt, nutmeg, coriander to the puree and beat. Serve garnished with slices of boiled carrots.
French mashed potatoes with mustard	Peel the potatoes, rinse and cut into large pieces. Pour in a small amount of cold salted water, bring to a boil and cook until tender for about 20 minutes. Mash the potatoes into a puree. Add milk, sour cream and mustard. Mix everything well. Add salt to taste.
Steamed stuffed champignons	The champignons need to be washed and the stem cut out. Salt the caps, place them in a greased form, and sprinkle with lemon juice - a little so that they do not darken. The legs need to be finely chopped, add cheese, grated on a coarse grater, and if desired, you can add fried onions. Fill the caps with minced meat and steam until ready

Poaching is one of the popular ways to process vegetables and mushrooms, almost eliminating the loss of mineral salts and vitamins. Poach vegetables with a small amount of liquid (water or broth) or with fat without water. During poaching, the dish with vegetables should be covered with a lid. Pumpkin, zucchini, tomatoes and other vegetables that easily release moisture are simmered without water or broth. Cabbage, carrots, turnips, rutabaga do not have these properties, so they are cooked with the addition of liquid and fat (for 1 kg of vegetables, take an average of 0.2 liters of water or broth and from 20 to 50 g of fat). Simmer the vegetables for 15-20 minutes. Certain types of vegetables (white cabbage, pumpkin, spinach), as well as their mixtures, are also allowed. Let's consider the technology for preparing some dishes from poached vegetables and mushrooms (Table 2).

Table 2. Assortment of complex hot dishes from poached vegetables and mushrooms

Name of the dish	Cooking technology	Appearance
Vegetables poached in wine	Chop celery root, carrots and leeks. Combine vegetables with tarragon, add broth, wine, salt, pepper and simmer until tender. When serving, place the vegetables on a platter and arrange as desired.
Kohlrabi poached with carrots	Cut kohlrabi and carrots into cubes, pour boiling milk over them, add salt and simmer. Add flour, dried, then ground with butter, sugar to the vegetables, stir and bring to a boil. When serving, place the cabbage and carrots on a plate and sprinkle with chopped herbs.
Poached champignons	Place champignons in a bowl in a layer of no more than 20 cm, pour in a little water, add citric acid or vinegar to prevent the mushrooms from darkening, cover with a lid and simmer over high heat for 8-10 minutes. To serve, place the mushrooms on a platter and sprinkle with flaked almonds.
Champignons poached in wine	Cut the mushrooms into slices, add broth, wine, salt and pepper and simmer for 15 minutes. When serving, place the mushrooms on a plate, sprinkle with pomegranate seeds and garnish with herbs.

Frying. Potatoes and vegetables are fried on the stove with a small amount of fat (5-15 g) or in electric fryers (deep fryers) in a large amount of fat (deep frying). Stove frying is the most common method. Peeled and chopped vegetables are placed on a baking sheet or frying pan with fat heated to 120-150°C, salted and fried on the stove; Vegetables that take a long time to fry are cooked in the oven. Frying in special devices (deep fryers) or in wide dishes with a large diameter is used for raw potatoes, cut into cubes, strips or thin slices, and onions, cut into rings. When deep-frying, potatoes and vegetables are immersed in fat heated to 170-180°C. Fat by weight should be four times the weight of immersed vegetables. Fill the pan with fat only to one-third or, at most, half its capacity, given that fat can foam a lot when frying. As fat is consumed, it should be added, all the time, maintaining the ratio indicated above. The best fats for deep-frying are rendered beef lard and rendered pork lard; They also use refined vegetable oil and kitchen margarines. Butter and cream margarine are not recommended for use, as they contain a large amount of moisture and protein substances, which, when burned, contaminate the fat. To fry, parsley should be sorted, washed, dried and fried in very hot fat for 1-2 minutes. When it becomes dry and dark green, you need to quickly remove it from the fat. Fried greens are used as a side dish for various dishes.

All lamellar mushrooms must be soaked and boiled before frying, otherwise there is a risk of poisoning. You can simply fry the mushrooms, or you can fry them breaded. Only when frying can you mix several types of mushrooms; for other cooking methods this is not recommended. The average time for frying mushrooms is 20-30 minutes. Pour the sauce over the mushrooms after they are well browned and completely fried. Let's consider the technology for preparing some dishes from fried vegetables and mushrooms (Table 3).

Table 3. Assortment of complex hot dishes from fried vegetables and mushrooms

Name of the dish	Cooking technology	Appearance
Grilled eggplants with olive oil	Pour some of the salt onto a dry grill pan. Heat the frying pan. Place the eggplants and leave over high heat until the grill marks become completely dark. Turn over and fry on the other side. While the eggplants are cooking, finely chop the garlic and herbs. As soon as the first batch of eggplants is ready, put it in a bowl, pour generously with olive oil and sprinkle with garlic and herbs, add black pepper, mix. We continue to cook the eggplants, gradually adding them to the bowl and stirring. Finally, sprinkle with lemon juice.
Italian fried vegetables	Knead the dough for the batter - mix well the flour, egg yolks, milk and salt. Then beat the egg whites and add to the dough. Clean the artichokes, carefully removing any leaves or debris from the outside. Place them in a bowl with lemon juice and water, then dry them and cut them into pieces. Wash and dry the zucchini, remove the ends and cut them lengthwise. Dip the artichoke quarters and zucchini slices into the batter. Be sure to make sure that the pieces are evenly coated with batter. Then fry in a frying pan in olive oil. Place on absorbent paper to remove excess oil. Salt and serve.
Fried mushrooms	Rinse the mushrooms under cold water and peel. Cut into strips. Heat a frying pan, add mushrooms and fry over medium heat until the juice has completely evaporated. Add some salt. Peel and chop the onion and add to the mushrooms. Pour in the oil, stir and continue frying for about 20 minutes. Season with pepper. Finely chop the dill and parsley, sprinkle the mushrooms and onions, stir and fry for three minutes. Pour in the sour cream and let it boil.
Champignons, deep fried	Remove the skin from the champignon caps. Boil the champignons in salted water for a few minutes, remove them and let cool slightly. At this time, prepare the lezon - combine eggs, milk, salt and ground black pepper. Stir with a fork until the eggs are well dispersed in the milk. Now put a plate with breadcrumbs, lezon, and wheat flour next to it. We roll each mushroom individually first in flour, then dip it in the lezon, then immediately roll it in breadcrumbs, again in the lezon and roll in breadcrumbs again. Immediately after breading, fry the mushrooms in small portions in a large amount of hot oil until golden brown. Place on a paper towel to absorb excess oil.

Extinguishing. Each type of vegetable separately or together is a mixture of vegetables. Before stewing, vegetables are cut into strips, cubes, slices, then fried until half cooked or simmered, after which they are stewed with a small amount of broth or sauce with the addition of tomato puree, sautéed vegetables, bay leaf, and pepper. Vegetables and mushrooms are stewed in a sealed container with a small amount of water or broth, with the addition of onions, tomato puree, aromatic roots, bay leaves, black peppercorns and allspice. Stewed beets, fresh and sauerkraut, potatoes and a mixture of various vegetables (stew) are prepared. When stewing fresh cabbage and beets, vinegar is added to improve the taste and appearance of the dish. Cabbage stewed without vinegar becomes too soft, and beets become brown. It is better to stew mushrooms that have been previously dried with a paper towel so that they do not contain too much moisture. First, the mushrooms are stewed over low heat in their own juice for about 20 minutes, then you can add vegetables or onions and simmer for about 10 minutes until they are ready, at the end you can add additional liquid or filling and simmer without a lid for several minutes, stirring. Mushrooms, as well as some vegetables, are fried before stewing. Let's consider the technology for preparing some dishes from stewed vegetables and mushrooms (Table 4).

Table 4. Assortment of complex hot dishes of stewed vegetables and mushrooms

Name of the dish	Cooking technology	Appearance
Stewed vegetables with cheese and spinach	Chop the peppers, zucchini and carrots. Fry carrots, bell peppers and spices in oil. Add zucchini and simmer for 10 minutes. Add spinach and stir. Cook for a couple more minutes. Add cheese and salt. Stir and remove from heat.
Mushrooms with vegetables	Cut mushrooms, carrots, parsley root and turnips into slices, cabbage into checkers, potatoes into slices. Cut the bacon into cubes, fry until crispy cracklings form, remove them with a slotted spoon. Fry the mushrooms and roots in the melted fat until half cooked. Then pour in hot water, add turnips, cabbage, potatoes, salt and pepper and simmer until tender. When serving mushrooms with vegetables, sprinkle with cracklings, chopped green onions and parsley.
Mushrooms stewed in cream	Peel, rinse and scald fresh mushrooms, then cut into slices and lightly fry. After that, put them in a pot or pan and pour boiled cream over them. Tie parsley and dill, putting cinnamon, cloves, pepper, bay leaf in the middle of the bunch, and place in a saucepan. Cover with a lid and place in a moderately hot cabinet to simmer for 1 hour.
Vegetable stew	Cut the peeled, washed vegetables into large cubes or slices, leave the small onions as whole heads. Stew carrots, turnips, rutabaga, boil cabbage and beans in water, fry potatoes and onions in a frying pan with butter. Separately, fry the flour in a frying pan, dilute it with a decoction of stewed or boiled vegetables, add finely chopped tomatoes or tomato puree and boil. Pour the prepared sauce over the vegetables placed in one pan, add salt, pepper, cloves and cinnamon, cover the pan with a lid and simmer for 15-20 minutes. When serving, sprinkle with parsley.

Baking. Potatoes, vegetables and herbs are baked in the form of mashed potatoes or pieces, with sauce or egg in a portioned frying pan or on a baking sheet in an oven. Before baking, the products are pre-cooked, simmered, fried or stewed. Pasteurized mushrooms or fresh champignons may be suitable for baking mushrooms in the oven. If you use fresh champignons, you do not need to boil them, but immediately rinse, chop and fry. Strain the pasteurized mushrooms and immediately place them in a frying pan for frying. Let's look at the technology for preparing some dishes from baked vegetables and mushrooms (Table 5).

Table 5. Assortment of complex hot dishes from baked vegetables and mushrooms

Name of the dish	Cooking technology	Appearance
Mushrooms stuffed with cheese	Cut off the stem of each mushroom and remove the pulp, freeing the cap. Prepare the filling for the caps from the legs, pulp, dill, sour cream and spices. Fill the mushroom caps, place them on a baking sheet, sprinkle with grated cheese and bake in the oven for 15-20 minutes.
Baked eggplants with mushrooms	Cut the eggplants into slices about 1 cm, add a little salt and set aside. Cut the mushrooms into circles and set aside; if the mushrooms are small, then cut them into cubes. Finely chop the garlic or onion, mix with sour cream and spices. Grate the cheese and feta cheese on a fine grater. Cut the tomatoes into slices. Place the eggplants in a baking dish. Next we lay out the mushrooms and tomatoes on top. Grease with sour cream mixture. Sprinkle with a mixture of cheese and feta cheese. Bake at a temperature of 180 0 C for 30 minutes.
Summer vegetable casserole	Cut vegetables into thin slices. Cook the sauce: to do this, fry the flour with butter, add milk, stirring continuously, and cook until thick. After removing from heat, add the egg, beating well. Pour the sauce over the vegetables. Sprinkle with cheese. Bake for approximately 30 minutes until golden brown.
Creamy soufflé with mushrooms	Slice the mushrooms, leaving the “middle” for decoration. Finely chop the onion and fry. Add mushrooms. Simmer under the lid. Salt. Preparing the filling. Transfer the mushrooms into the mold and pour the mixture. Grate the cheese and carefully place it on the mixture. Decorate the soufflé. Bake until golden brown - 200 degrees, 20-25 minutes.

Arranging and decorating complex hot dishes of vegetables and mushrooms

When serving, vegetable dishes are topped with sauce or oil, or the sauce is served separately in a gravy boat. Garnish with greens or chopped vegetables that match the taste and color of the dish. Dishes can be decorated with various vegetable cuttings using various devices. Boiled vegetables, usually served with butter. A design must be applied to the puree before serving. Boiled potatoes can be boiled into balls or barrels. Fried vegetables are served with fresh and pickled cucumbers and tomatoes. Vegetable dishes in a restaurant setting are served in a variety of ways:

– cauliflower and artichokes are served on round dishes, on which a napkin folded into an envelope is placed;

– asparagus – on a special grid covered with a napkin;

- green peas, bean pods, vegetables in milk sauce - in a round cupronickel bowl;

- baked vegetables - in cupronickel frying pans in which they were cooked.

– Potato cutlets, cabbage schnitzels, potato croquettes, zrazy, rolls, casseroles and vegetable puddings are placed on round dishes.

– They must be served with sour cream or sauce in a separate sauce boat.

Chapter:
RUSSIAN KITCHEN
Traditional Russian dishes
28th page of the section

Traditional dishes
DISHES FROM VEGETABLES AND MUSHROOMS

Vegetable dishes have always been everyday food, and at a festive feast they usually played a secondary role.

This was explained by the fact that for more than 200 fasting days a year, the main food of Orthodox people were vegetables and cereals; only on certain days was the consumption of fish and vegetable oil allowed. And after the fasts, especially the long ones of Christmas and Great Lent, I didn’t want to put them on the festive table.

But times have changed. New types of vegetables appeared, recipes and technology for preparing dishes from them were constantly improved. This allowed them to occupy a special place on the modern table.

Many of the vegetable dishes are no less popular than delicious meat and fish dishes. Most dishes made from vegetables and mushrooms can be served not only as a side dish, but also as an independent product.

NOTE:
* - recipes marked with an asterisk can be prepared on fasting days.

Ingredients:
1 zucchini (1 kg), 0.5 kg of boiled meat, 3 tbsp. spoons of boiled rice, 2 onions, 3 tbsp. spoons of vegetable oil, 2 tbsp. spoons of sour cream, salt, pepper, parsley.

For stuffing, select a smooth, even zucchini, peel, cut off the ends, and scoop out the seeds with a spoon.
Prepare minced meat: mince the meat, mix with fluffy rice, finely chopped onions and fried in oil and season with salt and pepper to taste.
Fill the zucchini with minced meat, fry on all sides in oil, pour in sour cream, cover with a lid and bake in the oven (30 minutes).
5-7 minutes before being ready, remove the lid.
Cut into pieces and sprinkle with herbs.

Ingredients:
1 kg of eggplants, 1 onion, 1/2 cup of vegetable oil, 250 g of fresh mushrooms, 1 egg, 1/2 cup of sour cream or sour cream sauce, salt, herbs.

Cut the eggplants lengthwise into two parts, remove some of the pulp from the middle and fry the halves.
Finely chop the onion, sauté in oil, combine with finely chopped boiled mushrooms, eggplant pulp and a raw egg, mix and add salt.
Fill the eggplant halves with the resulting minced meat, place them on a greased baking sheet and bake in the oven.
Serve sprinkled with chopped parsley and dill, with sour cream.

Ingredients:
3 eggplants, 400-500 g tomatoes, 3 heads of garlic, 3 tbsp. spoons of vegetable oil, 1 tbsp. spoon of flour, sugar, salt.

Cut the eggplants into small pieces and put them in salted boiling water for 10 minutes, and then under a press for 15-20 minutes.
Bread them in flour, fry in vegetable oil and place on a dish.
Separately, fry the tomatoes with garlic, sugar and salt.
When the garlic becomes soft, pour the resulting sauce over the eggplants.

Ingredients:
600-700 g sweet bell pepper, 300 g meat, 2 small onions, 4 tbsp. spoons of rice, 50 g of bacon, 1 glass of tomato sauce, 1 glass of broth, ground pepper, herbs, salt.

Select pepper pods that are identical in shape and size, cut off the stalks, and remove seeds.
Prepare minced meat: mince the beef or pork pulp twice along with onions, add salt, add ground pepper, boiled rice until half cooked and mix.
Fill the pods with minced meat and place them in 2-3 rows in a deep saucepan, the bottom of which is first covered with slices of bacon, pour meat broth over the peppers and simmer under the lid at low simmer on the stove or in the oven, then pour tomato sauce over the peppers and boil.
When serving, sprinkle with finely chopped parsley or dill.

Ingredients:
1 kg of tomatoes, 200 g of cheese, 1 half glass of rice, 1 glass of vegetable oil, 3-4 cloves of garlic, salt, pepper, parsley.

Select strong, large tomatoes, cut off the tops, and remove the cores with a teaspoon.
Boil the rice until almost done, add 5 tbsp. tablespoons vegetable oil, tomato pulp, crushed garlic, salt, sprinkle with pepper and mix.
Pour vegetable oil into a frying pan, place the tomatoes, fill them with the prepared mixture, sprinkle with grated cheese.
Place the salted cut tops on top of the tomatoes and bake in the oven.
When serving, garnish with parsley.

Ingredients:
8-10 tomatoes, 500 g green onions, 4 (1 - raw) eggs, 3 tbsp. spoons of vegetable oil, 1 tbsp. a spoonful of ground crackers, salt, pepper, herbs, sour cream.

To prepare the minced meat, finely chop the green onions, fry them, add ground crackers, 3 chopped boiled eggs, salt, pepper, finely chopped herbs and mix. Then pour in the raw egg and mix again.
Prepare the tomatoes as indicated in the previous recipe, fill with minced meat, cover with cut off tops, grease with oil and bake in the oven.
Serve sour cream separately.

Ingredients:
8 tomatoes, 200 g boiled meat, 2-3 tbsp. spoons of boiled rice, 1 onion, 2-3 tbsp. spoons of vegetable oil, 1/2 cup of grated cheese, salt, pepper, parsley or dill.

Cut off the top of the tomatoes and remove the pulp.
Pass the meat through a meat grinder, add finely chopped sauteed onion, boiled rice, salt, pepper and mix.
Fill the tomatoes with minced meat, place in a greased frying pan, sprinkle with grated cheese, drizzle with oil, place in a preheated oven and bake.
When serving, sprinkle with chopped herbs.

Ingredients:
500 g cauliflower, 100 g grated cheese, 100 g butter, 3 tbsp. spoons of grated crackers, 3 tbsp. spoons of grated nuts, 3 eggs, 3 tbsp. spoons of milk, salt.

Soak the head of cabbage for 15-20 minutes in water acidified with vinegar (1 tablespoon of vinegar per 1 liter of water), boil in salted water for 5 minutes, drain in a colander and let the water drain.
Grease a mold or deep frying pan with oil, add cabbage stalks, sprinkle with grated cheese, then a toasted mixture of crackers and nuts, pour in eggs beaten with milk and bake in the oven (10 minutes).

Ingredients:
500 g cabbage, 50 g cheese, 2 tbsp. tablespoons butter, 1 cup sour cream or cream, 2 egg yolks, 1/2 teaspoon lemon juice, salt.

Soak the cabbage in salted or acidified water with vinegar for 15-20 minutes, boil, drain in a colander and let the water drain.
Place the cabbage stalks in a frying pan, sprinkle with lemon juice, sprinkle with grated cheese, pour in whipped yolks mixed with sour cream or cream, put thin slices of butter on top and bake in the oven.

Ingredients:
700 g white cabbage, 2 apples, 250 g milk, 3 tbsp. spoons of semolina, 5 eggs, 75 g margarine, ground crackers, 100 g sour cream, salt.

Finely chop the white cabbage, cut the apples into small cubes and simmer them in milk until tender, adding a little salt. Add semolina in a stream and mix. Remove from heat and let stand for 10-15 minutes.
Form flat cakes from the slightly cooled mixture.
Place minced boiled eggs in the middle of each and form into croquettes.
Bread them in breadcrumbs and fry until done.
Serve croquettes (4-5 pieces per serving) with sour cream.

Ingredients:
1 kg of cabbage, 3 eggs, flour, mayonnaise, vegetable oil, breadcrumbs, garlic, pepper, salt, parsley.

Cut the cabbage at the base and separate the leaves. Boil them in salted water for 3-5 minutes and place on a sieve.
When the water has drained and the leaves are slightly dry, sprinkle them with pepper, salt, chopped garlic and roll them into an envelope.
Dip them in flour, then dip in egg and breadcrumbs and fry until golden brown.
Place on a dish, lightly pour over mayonnaise and sprinkle with herbs.

Ingredients:
1 head of cabbage, 500 g sweet red pepper, 3 carrots, 100 g parsley, 200 g cheese, 200 g sour cream, salt.

Cut a loose head of medium-sized cabbage in half along the stalk, place in boiling water and keep in it until it cools.
Squeeze out the halves taken out of the water.
Remove the core and seeds from the pepper and cut into small pieces.
Cut the carrots into thin strips, finely chop the greens.
Place the cabbage on a baking sheet with the cut side up, place the prepared vegetables and herbs between its leaves, pour in sour cream, sprinkle with grated cheese and bake in the oven.

Ingredients:
500-600 g sauerkraut, 75-100 g butter or vegetable oil, 1.5 onions, 50-75 g dried mushrooms, 2 tbsp. spoons of flour, bay leaf, pepper, cloves, salt, 25 g of cheese, 250-500 g of rye bread, 25-50 g of butter.

Squeeze the chopped sauerkraut from the brine, mix with chopped onion and fry, stirring frequently so that it does not burn.
Chop the cooked dried mushrooms, lightly fry with flour, mix with cabbage, add a little mushroom broth, pepper, bay leaf, cloves and simmer for 10-15 minutes.
Then season with separately prepared mushroom sauce (dilute the flour in the broth left over from cooking the mushrooms), add a little salt and pepper and place this mixture in a greased frying pan.
Level the surface, sprinkle with grated cheese, pour in butter and bake in the oven for 15-20 minutes.
Prepare croutons: peel the rye bread from crusts, cut into slices, add a little salt and fry in oil.
When serving, place them on a hodgepodge.
This is how hodgepodge was prepared in the 19th century.

Ingredients:
500 g white cabbage, 2 tbsp. spoons of rice, 300 g of beef, 1 onion, 1 egg, 1 tbsp. spoon of ghee, 4 tbsp. spoons of breadcrumbs, 2 cups of sour cream sauce with tomato, pepper, salt.

Boil cabbage in salted water until half cooked, chop. Add meat minced through a meat grinder, sautéed onion, rice boiled until half cooked, egg, pepper, salt and mix.
Shape the cabbage rolls into oval shapes, bread them in breadcrumbs, fry in oil, transfer to a roasting pan, pour in sour cream and tomato sauce and bake in the oven.

Ingredients:
400-500 g white cabbage, 300 g chicken fillet, 1 onion, 2 tbsp. spoons of rice, 25 g of margarine, 1 glass of tomato juice, 1/2 glass of milk, 50 g of butter, herbs, pepper, salt.

Blanch the white cabbage leaves.
Prepare the minced meat: mince the chicken meat, add finely chopped sautéed onions, crumbly boiled rice, salt, pepper and mix.
Place minced meat on each sheet and wrap it into a cylinder. Place the cabbage rolls in a greased dish, pour in tomato juice, milk, salt and pepper and bake in the oven.
When serving, put butter on the cabbage rolls and sprinkle with herbs.

Ingredients:
850 g white cabbage, 3 apples, 150 g dried apricots, 100 g raisins, 2 tbsp. spoons of sugar, 3 tbsp. spoons of sour cream, 2 teaspoons of flour, 25 g of butter or margarine, cinnamon, 1 cup of sour cream or 2 cups of sour cream sauce.

Peel fresh apples and, removing the core and seeds, cut into thin slices. Sort dried apricots and raisins (without seeds), rinse with warm water, mix with apples, sugar, and ground cinnamon.
Place the mixture on blanched cabbage leaves and form cabbage rolls.
Place them on a baking sheet greased with butter or margarine and grease with sour cream mixed with flour, sprinkle melted margarine on top.
Bake in the oven.
When serving, top with sour cream or sour cream sauce.

Ingredients:
700 g white cabbage, 75 g dried porcini mushrooms, 2 large onions, 1 egg, 1-2 tbsp. spoons of rice, herbs, 75 g of butter or margarine, 2 cups of sour cream or sour cream with tomato sauce.

Rinse dried mushrooms several times, cover with cold water and leave for 10-15 minutes. Then pour cold water (2 cups) over the mushrooms, leave for 3-4 hours to swell and cook in the same water.
Wash the cooked mushrooms, dry them, chop them finely and fry, stirring frequently. Chop the onion and sauté. Cook the fluffy rice. Finely chop the hard-boiled eggs.
Combine everything and add salt, add chopped parsley and mix.
Next, cook like fruit cabbage rolls (see previous recipe).

Ingredients:
400 g cabbage, 50 g dried mushrooms, 150 g buckwheat, 2 onions, 0.5 cups vegetable oil, 2 tbsp. spoons of breadcrumbs, salt.

Simmer sauerkraut with butter and salt for 1 hour.
Wash dried mushrooms, boil in salted water with butter for 1/2 hour, chop finely, mix with stewed cabbage and 1 tbsp. spoon of butter.
Place them in a layer in a greased saucepan, on top - a layer of crumbly buckwheat porridge mixed with fried onions, sprinkle with breadcrumbs, sprinkle with oil and bake in the oven for 25 minutes.

Ingredients:
1 kg cabbage, 3 tbsp. tablespoons butter or margarine, 1 onion, 100 g raisins, salt, sugar, pepper, lemon juice.

Peel the head of cabbage from the top leaves, rinse and finely chop.
Place the cabbage in a saucepan, add oil, finely chopped onion and scalded raisins. Pour in a little boiling water and simmer until the cabbage becomes soft.
Season to taste with salt, sugar, pepper and lemon juice.

Ingredients:
1 kg broccoli, 1 onion, 2 tbsp. spoons of butter or margarine, 1 glass of white dessert wine, 3 tbsp. spoons of crushed walnuts, nutmeg, pepper, salt.

Divide the broccoli into florets and cut the stems into thick slices. Pour boiling salted water, cook for 3 minutes and drain in a colander.
Chop the onion and fry in margarine (1/2 tbsp. spoon).
Melt 1 tbsp in a saucepan. spoon of margarine, add cabbage, fried onions, pour in wine and season to taste with nutmeg. Simmer covered over low heat for about 15 minutes.
Fry walnut kernels in butter or margarine (1/2 tbsp. spoon).
Place the cabbage on a heated dish, sprinkle with pepper and toasted nuts.

Cut the pumpkin (yellow or variegated) in a zigzag pattern along its entire diameter into 2 parts - a large and a smaller one. Using a spoon, remove the fibrous part with seeds from the resulting parts.
Peel the smaller part, cut into cubes (2x2), sprinkle them with sugar or mix with honey, fold into the larger part of the pumpkin and bake in the oven at 220 o C until cooked (1-1.5 hours).
It’s even tastier if you mix pumpkin pieces with raisins, prunes, soaked rice or millet.

Peel the turnips and cook for 15-20 minutes. Then remove the core with a teaspoon, leaving the bottom and walls intact.
Separately, cook thick semolina porridge. Finely chop the turnip core, simmer until tender, mix with porridge and add salt (you can add sugar and apple).
Stuff the turnips with the resulting mixture, place in a frying pan, sprinkle with breadcrumbs, grease with vegetable oil and bake in the oven for 20-25 minutes.
Turnips can be filled with minced vegetables from carrots, onions, parsley, celery, and tomatoes.
You can also prepare stuffed rutabaga.

Ingredients:
500 g fresh mushrooms, 1 onion, 2 pcs. potatoes, 50 g butter, 1/2 cup sour cream, 30 g cheese, herbs, salt.

Cut the potatoes into cubes and fry.
Sauté onions, boil mushrooms, chop, mix with potatoes and onions, add salt, add sour cream and sprinkle with grated cheese, bake in the oven.
When serving, sprinkle with chopped herbs.

Ingredients:
1 kg of porcini mushrooms, 100 g of butter, 2 onions, 1 glass of sour cream, 4-5 tbsp. spoons of crackers, 5-6 eggs, cheese, pepper, salt.

Finely chop fresh porcini mushrooms, add salt and pepper and simmer a little with butter.
Mix finely chopped onion with mushrooms and simmer until almost done.
Then pour in sour cream, bring to a boil, add breadcrumbs, eggs, mix, place in a mold greased with butter and sprinkled with breadcrumbs.
Sprinkle with grated cheese and bake in the oven.

Ingredients:
600 g of porcini mushrooms or champignons, 1/2 cup peeled walnuts, 1/2 head of garlic, 2 tbsp. spoons of vegetable oil and vinegar, parsley or dill, salt.

Coarsely chop the peeled mushrooms, put them in a saucepan, add salt, add oil and simmer until tender.
Crush the nuts with herbs, garlic, salt to taste, mix with vinegar, add to the mushrooms and heat over low heat for 5-7 minutes.

Ingredients:
500 g fresh oyster mushrooms, 800 g boiled potatoes, 2 eggs, 4-5 tbsp. spoons of flour, 2 tbsp. spoons of butter or sour cream, 2-3 tbsp. spoons of chopped herbs, salt.
For the sauce: 0.5 cups each of milk or broth and sour cream, 1 tbsp. spoon of butter, 1 tbsp. spoon of flour, tomato paste (puree or sauce), salt.

Stew oyster mushrooms in their own juice, cool and mince along with boiled potatoes. Add eggs, butter or sour cream, flour, herbs, salt and mix the mixture well.
Form balls from it with hands moistened with water and cook in salted water until they float to the surface.
Remove and let the water drain.
Serve with sauce (sauce flour in butter, pour in a mixture of milk or broth with sour cream, cook for 8-10 minutes, season with tomato paste, add salt and boil).

Ingredients:
500 g fresh mushrooms, 500 g fresh cabbage, 2 pickled cucumbers, 1 onion, 2 tbsp. spoons of tomato paste, 2 teaspoons of sugar, 2 tbsp. spoons of vinegar, 2 tbsp. spoons of vegetable oil, 1 tbsp. spoon of crackers, pepper, bay leaf, salt.

Finely chop the cabbage, put it in a saucepan, pour in 1 tbsp. spoon of oil, 1/3 cup of water, vinegar and simmer for 20 minutes. Then add thinly sliced ​​cucumbers, tomato paste, sugar, spices, salt and simmer for another 15-20 minutes.
Peel the mushrooms, rinse, cut into slices, fry with onions and mix with cabbage.
Place the solyanka in a greased frying pan, sprinkle with ground breadcrumbs and bake in the oven.

Ingredients:
8 apples, 300 g cheese, 4 eggs, 100 g raisins, 100 g butter, pepper.

Remove the core and seeds from the apples.
Grate the cheese on a coarse grater and mix with eggs, well-washed and dried raisins, butter and pepper. Stuff apples with this filling.
Wrap each apple in foil, place on a baking sheet and bake in the oven at 200°C for 10 minutes.

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