Features of cooking snacks from vegetables. Preparation of complex cold appetizers and vegetable dishes

Eggplant fried with nuts

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

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

Eggplant with nuts and garlic

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

Washed and peeled eggplant cut into thin slices and fry in a preheated pan with vegetable oil. Mix mayonnaise with chopped nuts and crushed garlic, grease the fried eggplant slices with the resulting mixture and lay them one on top of the other with a turret. Put the finished snack in the refrigerator for several hours before serving.

Snack of green peas, corn and nuts

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

Mix nuts, strained peas and corn, add mayonnaise, pepper, mix everything, transfer to a salad bowl and garnish with parsley sprigs and cranberries.

Appetizer of cabbage and carrots

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

Separate the head of cabbage into leaves, rinse them with water, dip them in boiling unsalted water for 3–5 minutes, then put them in a colander. Grate peeled carrots, 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 liter of water) so that the liquid completely covers them . After 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. tablespoons chopped dill, 1/2 teaspoon salt.

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

Eggplant caviar with garlic

3 eggplants, 2 onions, 4 tomatoes, 4-5 garlic cloves, 2 tbsp. spoons of sunflower oil, 1 tbsp. a spoonful 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 oppression for 30 minutes. Scald tomatoes with boiling water, peel and cut into cubes. Chop the onion very finely, grind the garlic with salt. Finely chop the eggplant, mix with the rest of the vegetables and herbs, season with oil, mix and put in the refrigerator for several hours before serving.

mushroom caviar

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

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

Spicy pickled cucumber caviar

6 large pickles, 2 small onions or 1 bunch green onions, 4 garlic cloves, 2 tbsp. tablespoons 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 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 spicy salted). Caviar can be served in small salad bowls, garnished with greens, or laid out on pieces of black bread, cut into triangles.

Garlic caviar with nuts

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

Peel and crush the garlic cloves, add the walnut kernels and crush again. Bread, pre-soaked in water, squeeze 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, put in a salad bowl and sprinkle with finely chopped herbs.

Zucchini caviar with tomato sauce

4 kg of zucchini, 1 kg of onion, 0.5 l of Krasnodar sauce, sugar and salt to taste.

Pass the washed zucchini and peeled onions through a meat grinder, add salt, sugar and spices to taste. Transfer the vegetable puree to a saucepan, put on 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, lay the caviar in jars and roll up. Serve chilled.

Beet caviar

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

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

Fragrant sauerkraut

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 upper leaves, cut into four parts and put in an enamel or earthenware bowl. 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 for sourdough for 3-4 days in a warm place.

When the cabbage is ready, take it out of the brine, cut it into medium slices, put it 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 shredded cabbage, 5-6 apples, 200g lingonberries or cranberries, 1 1/2-2 cups sweet white table wine, 2 cups cumin, 2 cups salt.

Lay shredded cabbage in layers in an enameled container, sprinkling each layer with a handful of salt and a handful of cumin and shifting with lingonberries, grated carrots and sliced ​​\u200b\u200band apples or circles. 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 put the container with cabbage for 2-3 weeks in a cool place.

Sauerkraut with apples

1 kg 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 apples, cut into slices and dip in cabbage brine for a few minutes so that they do not darken. Combine slices of apples with cabbage, sprinkle with sugar, add vegetable oil, mix, put in a salad bowl and garnish with parsley on top.

You can also use cranberries or lingonberries for decoration.

Braised sauerkraut

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 saucepan. Boil water in another saucepan. Cabbage laid out in a colander, stirring, pour over boiling water, and when the water drains, transfer to a saucepan with heated oil and fry. Peel and core apples, cut into slices and put in a saucepan with fried cabbage. Add hot cabbage brine there so that it covers the cabbage, and, stirring, simmer under the lid until tender. If necessary, add boiled cabbage juice, mix and simmer.

Before serving, decorate the dish with cabbage with herbs.

Amateur pickled cabbage

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

Peel the cabbage from the upper leaves, finely chop, salt well, mix and put in a colander to drain the salty juice. After that, arrange the cabbage in jars and pour the marinade prepared from a mixture of vinegar, sugar and water (do not boil the marinade!). Put the jars in a cold place, covered with lids, but do not cork. 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 teaspoons of cinnamon, 2-3 pcs. cloves, 1 cup sugar, 2 tbsp. spoons of salt.

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

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

Pickled red cabbage

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

For marinade: 0.5 l 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 cabbage, peeled apple, carrots and beets grate on a medium grater, finely chop the garlic. Pour vegetables with marinade, mix and leave at room temperature for 10 hours. Then hold for two hours in the refrigerator, after which you can serve.

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

Lapti from eggplant

1 kg of eggplant, 100 g of vegetable oil.

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

Cut the eggplant lengthwise into four to six pieces and fry in vegetable oil. Dip the fried eggplants in the sauce, put in a jar and leave for 2-3 days (no need to pour the 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. tablespoons 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. From the resulting mass, form a roller 1 cm thick 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 cucumbers, 500 g boiled tongue, 2 bunches of radishes, 4 boiled eggs, 1/2–2/3 cup sour cream, 1 tbsp. spoon of chopped dill, 2 tbsp. tablespoons chopped green onions, salt to taste.

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

Pickled cucumbers

1 option

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

Cut off the skin of cucumbers from both ends, prick each cucumber in several places with a fork so that they are better saturated with brine. Put prepared cucumbers in a jar or pan, the bottom of which is covered with oak leaves. Between the layers of cucumbers put coarsely chopped horseradish. Top the cucumbers with oak leaves and pour boiling brine over them. Strong and crispy 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. tablespoons of salt for brine.

Wash cucumbers, cut off their tails, chop each cucumber in several places with a fork, put in layers in a glass or enameled container, shifting each layer with dill stalks, blackcurrant leaves, garlic cloves and grated horseradish. Pour the cucumbers with hot brine, 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. tablespoons of vinegar, 3-4 tbsp. tablespoons of vegetable oil, 2-3 tbsp. spoons of sugar, salt to taste.

Cut the peeled onion into very thin rings, sort them one by one, sprinkle with sugar and put in the refrigerator for one hour. Then salt the onion rings, pour over the vinegar, mix thoroughly, and refrigerate again for 30 minutes. After that, mix the onion with the yolk, season with vegetable oil, mix and put in a salad bowl.

Eggplant pate

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

Cut the washed eggplants into circles 0.5 cm thick and blanch them in boiling water for 5 minutes, then remove and cool slightly. Plunge tomatoes into boiling water and peel. Pass the prepared eggplants and tomatoes, as well as greens with garlic through a meat grinder, salt and pepper the resulting mass, mix and put in a salad bowl. Refrigerate for several hours before serving.

Bean pate

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

Peel the onion and fry in oil 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, put on a plate and cool.

Peppers stuffed with fish

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

Peel the peppers from seeds and stalks, salt and sprinkle with lemon juice from the inside and leave for 15-20 minutes.

Grind sardines with a fork, add rice, oil from a can, finely chopped egg, salt, pepper and mix thoroughly. Stuff the pepper with this mass and sprinkle with chopped parsley on top. Put the pods in a suitable dish with preheated vegetable oil and, adding hot water from 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 of hard cheese, 5-6 garlic cloves, 5-6 tbsp. spoons of mayonnaise.

Pepper wash, wipe and clean from the stalks and core. Grate the cheese on a fine grater, add crushed garlic and so much mayonnaise so that the mass becomes homogeneous, but not liquid. In the middle of each prepared pepper, put a whole peeled hard-boiled egg, and fill the empty space around the egg on all sides with cheese mass. Before serving, put the stuffed pepper in the refrigerator for 2-3 hours, and then cut it 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 of cheese, 1 small bunch of parsley, 2–3 tbsp. tablespoons pitted olives, 5 shelled walnuts, 1/4-1/2 cup olive oil.

Cut the tomatoes into slices and put on a dish. Put a piece of cheese of about the same size on each circle of tomato and pour sauce over everything.

Prepare the sauce: finely chop the peeled onions, herbs 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 garlic cloves, 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 put it on tomato mugs, sprinkle with very finely chopped dill on top.

Tomatoes with cream

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

Scald tomatoes with boiling water, peel, put whole in a salad bowl, 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. a spoonful 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 the washed tomatoes and use a teaspoon to remove the seeds along with the juice. From the inside, salt the tomatoes, pepper, fill with minced meat, and lightly pour mayonnaise on top and sprinkle with dill. Put prepared tomatoes on a dish and garnish with sprigs of greens or lettuce leaves.

Prepare minced meat: strain the mushrooms from the liquid, finely chop and mix with chopped onion 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 black pepper to taste.

Cut off the tops of washed tomatoes and scoop out 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. Refrigerate for two hours before serving.

Asparagus with champignon sauce

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

Peel the asparagus, dip in boiling salted water, boil for 15-20 minutes, remove and cool. Pour flour into a frying pan with warmed butter and heat until a pleasant nutty aroma appears, while avoiding color change. Then pour in the hot chicken broth, grind thoroughly so that there are no lumps, and heat for another five minutes.

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

An original fruit snack served on nacho chips is a pineapple-mango mix, perfect for a festive table. Such an unusual dish is being prepared from pineapple, mango, jalapeno pepper and parsley. Such a dish will definitely not go unnoticed on the festive table, because it is very tasty, with an original sweet-spicy taste, light and low-calorie and goes well with any hot snacks.

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

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

Today we bring to your attention a very tasty and beautiful vegetable snack, and, not least, very light and low-calorie - with tomatoes and an egg called "Amanita". It is prepared very simply and quickly, and on the festive table, such a dish flies away in the first place, because the egg goes well with cucumber and tomato and is ideal for strong drinks.

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

Do you like hotter and spicier? Then this recipe for vegetable snacks is just for you! A hell of a snack with jalapeno peppers and garlic is a truly thermonuclear dish for true spicy lovers. Those who have never eaten hot peppers should be as careful as possible with this unusual dish. But the appetizer is amazing!

A wonderful light vegetable snack that is prepared in a hurry at home is celery stuffed with goat cheese and tomatoes. The preparation of the dish is very simple and the ingredients for cooking are not expensive and easily accessible. Celery stuffed with goat cheese and tomatoes is a very tasty vegetable appetizer that is suitable for every day and for the festive table.

Lecho is a wonderful vegetable dish that can be eaten every day and served as a vegetable snack. Also, a vegetable snack lecho eats well in winter, when there are few vegetables, or they are quite expensive. So today we offer you a recipe for cooking Hungarian lecho, which can be served as an independent appetizer or as a side dish to the main course.

Vegetable snacks are always present on any table, whether it's a holiday, New Year, Birthday or a family dinner. Today we bring to your attention not an ordinary vegetable snack, which is made from carrots and caramel. Such a tasty and unusual dish will definitely attract the attention of your guests and will not be left without attention, because it is very tasty and perfect as a snack.

Now it’s not at all necessary to go to McDonald’s, because you can cook delicious crispy french fries at home. From this recipe, and not only adults, but also children will be delighted, because the potatoes will be indistinguishable from the restaurant. And it’s not at all necessary to have a deep fryer, a simple pan is quite suitable. So go ahead and storm a new delicious snack recipe that is prepared simply and quickly and will instantly disappear from the table.

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

A bright and colorful vegetable appetizer always takes pride of place on the festive table or family dinner. That is why we offer you a simple step-by-step recipe with a photo of Tangerines with melted cheese, garlic and olives. Such an entertaining and appetizing appetizer will appeal to both adults and children, and not the usual serving will add a touch of piquancy.

A wonderful decoration of the festive table, it asks for March 8). There is also an extremely tasty vegetable appetizer - a bouquet of cherry tomatoes with cucumber and cheese filling. Such an appetizing dish will certainly take its rightful place on the festive table and will not go unnoticed. The snack is low in calories and is suitable for people who monitor weight, and it will also fit perfectly on a lean table.

Egg snacks

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

Egg with mayonnaise and garnish. Prepared vegetables are cut into thin slices, seasoned with mayonnaise (15-20 g) and South sauce. Seasoned vegetables are laid out in portions, halves of boiled eggs are placed on top and poured with the remaining mayonnaise. On vacation, the dish is decorated with chopped jelly and vegetables. The dish can be released without jelly or without a side dish, respectively, reducing the yield. Sauce "Southern" can be replaced with mayonnaise.

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

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

On vacation, the appetizer is decorated with parsley.

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

stuffed tomatoes. Prepare tomatoes for stuffing in the same way as for hot second courses. Filled with various minced meats: green onion salad, mushrooms or minced egg, etc. For minced mushrooms, dry porcini mushrooms are boiled, chopped, browned onions are added, cooled and seasoned with mayonnaise. Hard-boiled eggs, chopped, chopped green onions, finely chopped, peeled fresh cucumbers, green peas are added and seasoned with mayonnaise.

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

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

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

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

On vacation, decorate with finely chopped greens.

spicy snack. Prepared sweet pepper and bitter pepper are cut into strips, add a part of the garlic, divided into small cloves.

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

Prepared tomatoes and peppers are combined, chopped roasted walnuts, vegetable oil, salt are added and mixed.

Until serving, store in the refrigerator in a sealed container.

Serve as an independent dish or as a side dish for meat or meat products.

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

Pickled cabbage is released as an independent dish, and is also used for making salads.

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

Marinade: pepper, cinnamon, salt, cloves, bay leaf are put in hot water, brought to a boil and infused for 4-5 hours, vinegar is added and filtered. Cumin (0.1 g) can be added to the marinade. For pickling, you can use chopped stewed or baked beets. Pickled beets are used for salads, borscht or as a side dish for meat, fish and other dishes.

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

The salad is laid in a slide and sprinkled with finely chopped parsley.

For the preparation of cold dishes and snacks from vegetables and mushrooms, fresh, boiled, salted and pickled vegetables, mushrooms and herbs are used. The preparation of cold dishes begins with the preparation of side dishes, dressings, sauces. For side dishes, boiled vegetables are used (potatoes, beets, carrots, cauliflower, green peas, beans, green beans, asparagus), as well as raw vegetables (salads, parsley, green onions, cucumbers, tomatoes), mushrooms, fruits.

Vegetables are cut according to the culinary purpose. Proper cutting gives dishes a beautiful look and ensures that vegetables of different types are cooked at the same time when they are cooked together. For chopping, vegetable cutting machines with replaceable knife discs are used, which cut potatoes and root crops into circles, cubes, sticks, plates and straws.

In the vegetable workshops, enterprises allocate lines or sections for the processing of potatoes and root crops, greens, onions, cabbage and other vegetables.

For the preparation of good-quality food, it is necessary to ensure the correct technological processing of products. An important sanitary requirement for the technological processing of products is the observance of the flow of the production process when processing raw materials. In the process of culinary processing of products, such conditions should be created that not only protect them from microbial contamination, but also contribute to the maximum preservation of the nutritional and biological value of products, lead to a significant increase in the taste of prepared dishes and the destruction of pathogenic microorganisms, larvae and eggs of helminths that were in raw materials.

How vegetables are processed has a significant impact on nutrient retention. For example, mechanical processing methods can cause rather deep chemical changes in products. When cleaning and grinding, the surface is damaged, contact with atmospheric oxygen is facilitated, and enzymatic processes are accelerated, which lead to the browning of potatoes, mushrooms, apples, and the oxidation of vitamins. Washing removes not only contaminants, but also some of the soluble nutrients.

When sorting, products of inadequate quality and mechanical impurities are removed.

During the heat treatment of vegetables, deep physico-chemical changes occur. Some of them play a positive role (softening of vegetables, starch gelatinization, etc.), improve the appearance of dishes (the formation of a golden crust when frying potatoes); other processes reduce nutritional value (loss of vitamins, minerals, etc.) cause discoloration, etc.

Pigments (coloring substances) determine the different colors of vegetables. When cooked, the color of many vegetables changes.

During heat treatment, vitamins undergo significant changes. Large losses of vitamin C occur when foods are subjected to repeated heat exposure.

To reduce losses during cooking, vegetables are boiled in water or steamed.

Cold dishes and snacks on the Russian table
The abundance and variety of cold dishes and snacks is a characteristic feature of the Russian holiday 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, which give the dishes a special piquancy and spiciness.
When choosing the assortment and quantity of snacks for the festive table, you should pay attention to a reasonable combination of vegetable, meat, fish and other dishes. Any festive table is a snack table, and therefore there should be a sufficient number of snacks. Cold meals and snacks should be well presented. The beauty and solemnity of the set table depend on the design. The first impression created by the type of appetizers often determines the assessment of the entire celebration.
For serving appetizers, mainly porcelain and faience dishes are used - 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:
* - according to the recipes marked with an asterisk, you can cook on fasting days.

* Appetizer of white cabbage

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

Cooking

Dip the head of cabbage in boiling salted water for 5 minutes, put it in a colander, let the water drain and sort it into leaves.
Grate 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 only covers them.
Optionally, 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 tubules

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

Cooking

Boil potatoes and eggs.
To prepare the filling, cut potatoes, cucumber, ham, eggs into thin slices or cubes, salt and season with sour cream.
Boil the cabbage in salted water, then roll the cabbage leaves into tubes and fill them with stuffing.
Put the tubes in a salad bowl or on a plate and decorate 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.

Cooking

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 with cold water.
Mix cabbage and onion, add green peas, salt, pepper and pour mayonnaise.
Decorate with greens and egg slices.

Salad "Russian"

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

Cooking

Chop 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. tablespoons of vegetable oil, 2 tbsp. spoons of sugar, 1 teaspoon of 9% vinegar, salt, parsley.

Cooking

Chop cabbage, salt, add vinegar and heat over low heat while stirring until soft. When the cabbage settles, remove from heat, put in a colander and let the juice 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.

Cooking

Peel the apple from the skin and core, grate on a coarse grater, sprinkle with lemon juice.
Chop fresh cabbage, dip in a colander in boiling water, pour cold boiled water over and let drain.
Mix chopped nuts with cabbage and apple.
Season with mayonnaise, kefir, ground pepper and salt sauce.
Put the salad in a cold place for 1/2 hour, mix before serving.

White cabbage salad with fruit

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.

Cooking

Cut the cabbage into strips, mix with salt and sugar, grind with your hands until the juice appears and squeeze the juice.
Add grated carrots and an apple, scalded raisins, chopped plums, a little chopped green onion, 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.

Cooking

Chop white or red cabbage into strips and rub lightly with salt. Cut oranges and lemon into small cubes, apples into strips.
Put layers of cabbage, apples, oranges with lemon, pour 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.

Cooking

Chop the cabbage and grind with salt until juice appears, mix with chopped fresh cucumber, cherries and chopped carrots on a coarse grater.
Salt, season with mayonnaise.
Place 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.

Cooking

Chop the cabbage, salt, grind 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 dressing.

*Red cabbage salad with cherry juice

Ingredients:
500 g cabbage, 1/2 cup cherry juice, 1 apple, 2 tbsp. tablespoons of vinegar, 3 tbsp. tablespoons of vegetable oil, 1 onion, salt, sugar.

Cooking

Finely chop the cabbage, pour over the cherry juice and let it soak.
Mix finely chopped onion 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.

Cooking

Cut fresh tomatoes, cucumbers and apple into thin slices. Mix everything, add cauliflower boiled in salted water, grapes (ripe gooseberries).
Top with sour cream sauce.
Instead of sauce, you can use salad dressing mixed with mayonnaise.
Garnish with grapes and herbs.

Salad of cauliflower, cheese and nuts

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

Cooking

Disassemble the cabbage into inflorescences and boil in salted water.
Grate the garlic and cheese, finely chop the dill, finely chop the nuts and lightly fry.
Combine all components, mix and season with mayonnaise.

Sauerkraut salad with orange and walnuts

Ingredients:
250 g cabbage, 1 large orange, 1 tbsp. a spoonful of raisins, 1-2 tbsp. tablespoons crushed walnuts, 3-4 tbsp. spoons of mayonnaise, parsley.

Cooking

Finely chop the cabbage, add orange slices, washed raisins and crushed (not very finely) nuts.
Dress 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. tablespoons of vegetable oil, cinnamon, cloves.

Cooking

Cabbage, sauerkraut whole heads, cut into squares.
Throw the pickled lingonberries into a colander. Remove the core from the apples and cut each into 6-8 pieces. Put cinnamon and cloves into strained lingonberry and apple marinade, boil in a sealed container and let it brew.
Cabbage, lingonberries and apples put in an enamel bowl, sprinkle with sugar, pour 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. tablespoons of vegetable oil.

Cooking

Mix sauerkraut with finely chopped apples, add cranberries or lingonberries, raisins and prunes, previously washed and soaked for 2-4 hours.
Dress the salad with vegetable oil.
You can add sugar, green onions to taste.

* Snack "Ural pickle"

Ingredients:
150 g sauerkraut, 150 g sauerkraut, 2 pickled cucumbers, 2 pickled tomatoes, 150 g salted mushrooms, 2-3 tbsp. spoons of soaked lingonberries, 2-3 tbsp. spoons of fresh cranberries.

Cooking

Cut a stalk from a head of cabbage, then disassemble the head into separate leaves and cut into checkers, cut the beets into slices, tomatoes and cucumbers into slices.
Mushrooms use whole.
Lay the vegetables on a plate in layers, garnish with cranberries and lingonberries.

* Stuffed cucumbers

Ingredients:
600 g of fresh cucumbers, 100 g of young boiled potatoes, 100 g of carrots, 30 g of garlic leaves, 1 tbsp. a spoonful of vegetable oil, herbs, salt.

Cooking

Cut the cucumber 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, salt, mix everything.
Stuff cucumbers with vegetables, drizzle with oil and garnish with parsley.

Fresh cucumber salad with cheese

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

Cooking

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

*Cucumber salad with nuts

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

Cooking

Cucumbers cut into large pieces, tomatoes - slices, put them on cucumbers, salt and sprinkle with grated nuts.

Tomatoes stuffed with egg and onion

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.

Cooking

In ripe tomatoes, cut off the top part with the stalks, removing part of the pulp with seeds, sprinkle lightly with salt and pepper. Finely chop 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 with minced tomatoes.
Sprinkle with dill when serving.

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.

Cooking

Prepare the tomatoes as above.
Finely chop salted or pickled mushrooms (ceps, mushrooms or milk mushrooms) and mix with finely chopped green onions, season with sour cream or salad dressing.
Fill tomatoes with minced mushrooms.
Sprinkle with dill when serving.

Tulips from tomatoes

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

Cooking

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 shelled walnuts or hazelnuts 2 tbsp. spoons of grated horseradish, juice of 1/3 lemon, salt, green salad.

Cooking

In large and ripe tomatoes, cut off the stalks, take out the middle with a spoon, lightly salt the inside and let stand for a while.
Grate peeled apples, mix with chopped nuts, horseradish, add lemon juice, salt to taste.
Stuff the tomatoes with minced meat and garnish them with lettuce leaves.

*Stuffed Green Tomatoes

Ingredients:
6-7 green tomatoes, 5 sweet peppers, 1 cup peeled walnuts, 1 head of garlic, 2 tbsp. tablespoons of vegetable oil, 1 tbsp. a spoonful of chopped parsley, dill, cilantro, celery, vinegar, ground black pepper, salt.

Cooking

Finely chop the pepper, peeled from seeds, herbs and garlic and pound in a mortar, lightly salt, pepper and fill the washed and cut green tomatoes with this stuffing.
Arrange the tomatoes in a single row in a skillet and bake until soft in a moderately heated skillet.
Crush nuts, 2 cloves of garlic, 2 sprigs of cilantro into a homogeneous mass, gradually adding vegetable oil. Squeeze the oil from the prepared mass into a separate bowl, and add vinegar, pepper, and salt to the mass to taste.
The cooled tomatoes, laid out on a plate, thickly coat with a nut mass and pour over each tomato with squeezed oil.

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.

Cooking

Cut off the tops of the tomatoes, take out the pulp and mix it with grated carrots, chopped garlic and nuts.
Season the mass to taste with salt, sugar, sour cream or mayonnaise, stuff the tomatoes with it, cover with cut tops.
Decorate with parsley.

*Tomatoes stuffed with green peppers

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

Cooking

Cut the tops off the tomatoes and remove the core. Cut green pepper pods lengthwise, peel and chop very finely. 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 stuffing and garnish them with green pepper strips.

Tomatoes "Surprise"

Ingredients:
4 tomatoes, 2 tbsp. spoons of sugar, 2 tbsp. tablespoons chopped nuts, 4 tbsp. spoons of finely chopped aromatic herbs (thyme, basil), 2 teaspoons of vegetable oil, parsley.

Cooking

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.

Cooking

For dense large tomatoes, cut off the top and remove the pulp with a spoon. Ham cut into small cubes, mix with green peas, mayonnaise and salt.
Fill with minced tomatoes.
Lay 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.

Cooking

Take small round tomatoes, cut off the top of them, and then carefully remove the pulp. Lightly salt the fruits and turn over so that the juice flows out.
Add grated cheese, sour cream, lemon juice and pepper to the mashed butter. Beat the mass and fill the prepared tomatoes with it.
Cover each fruit with a “lid”, i.e. cut top.
Garnish with sprigs of parsley and dill.

Snack "Appetizing"

Ingredients:
500 g of tomatoes, 400 g of eggplant, 2 onions, 1-2 cloves of garlic, 100-150 g of mayonnaise, 25 g of cheese (Poshekhonsky or others), 100 g of vegetable oil, salt, parsley.

Cooking

For tomatoes (medium size), cut off part of the fruit from the underside. Then squeeze them lightly to remove the seeds, cut out some of the pulp. Fill prepared tomatoes with minced meat.
To prepare it, finely chop the middle of the tomatoes and fry. Soak peeled eggplants for 30 minutes in salted water, squeeze, cut into cubes and fry until golden brown. Finely chop the onion and sauté, chop the garlic.
Combine vegetables for minced meat, salt and season with mayonnaise.
Put 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 of cream.

Cooking

Ripe dense tomatoes cut each into 4 parts, orange slices - in half, removing the seeds from them.
Mix and pour 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.

Cooking

Cut the tomatoes into slices, finely chop the garlic. Grate the cheese.
Sprinkle tomato circles with chopped garlic, salt and pepper, sprinkle with cheese, pour over with mayonnaise and garnish with herbs.

Tomato, cucumber and apple salad

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

Cooking

Cut the tomatoes and cucumbers into slices, the apple into cubes, finely chop the dill and parsley.
Mix vegetables and greens with sour cream, salt, sugar and put in a salad bowl lined with 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.

Cooking

Onion cut into very thin rings, immerse in boiling water for 2 minutes, then put on a sieve. Slice very ripe tomatoes.
Hard boil the eggs, cool and cut into strips or cubes.
Combine all products, add green peas, chopped greens, pepper, salt, season with mayonnaise and mix gently.
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.

Cooking

On a flat plate, sprinkled with finely chopped herbs, put salted thick circles of tomatoes.
Put 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 garlic cloves, 1/2 onion, 1 tbsp. a spoonful of vegetable oil, pepper, salt

Cooking

Crush the garlic with salt and nuts until a smooth paste is obtained. Cut the tomatoes into thin circles.
Put a layer of tomatoes on a dish, pepper, salt and sprinkle with walnut-garlic mass. Then again put a layer of tomatoes and walnut-garlic mass.
Place tomato slices on top, cover with onion half rings and pour over with vegetable oil.

*Salad "Summer"

Ingredients:
250 g tomatoes, 1 cucumber, 1 onion, 2 stalks of leeks with arrows, 2 yellow sweet peppers, 1 fennel (or celery) root, 200 g boiled corn kernels.
For dressing: 4 tbsp. spoons of apple cider vinegar, spices, 2 teaspoons of honey, 6 tbsp. tablespoons of vegetable oil.

Cooking

Cut tomatoes and cucumber into circles, onion into rings, pepper into strips, fennel into thin circles.
Combine everything, add corn, mix, pour dressing of vinegar, spices, honey and oil.

*Tomatoes with raspberries

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

Cooking

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

Beetroot stuffed

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

Cooking

Wash the beets and boil them in water with the addition of vinegar. Peel the boiled beets and remove the middle of the pulp with a spoon. Put minced meat into the hole formed.
To prepare it, peel the apple, remove the core with seeds and cut into cubes (so that they do not darken, put them in slightly acidified water). Rinse prunes, pour a small amount of water and leave for 5-6 hours. Remove the bones from it and finely chop the flesh.
Pour raisins (pitted) with water, leave in it for 1-2 hours, then put on a sieve.
Finely chop the roasted nuts. Cut the beetroot pulp into small cubes.
Mix everything and season with sour cream, adding a little salt to it.
Pour the stuffed beets with the remaining sour cream and sprinkle with chopped nuts.

*Beetroot in a monastic style

Ingredients:
500 g beets, 2 onions, 100 g peeled nuts, 150 g prunes, 3 tbsp. tablespoons of vegetable oil, 1 tbsp. spoon of coriander seeds, 1 tbsp. a spoonful of honey

Cooking

Boil the beets until tender, peel and cut into slices.
Boil prunes and cut into small pieces. Finely chop the onion and fry in vegetable oil.
Crush the nut kernels, combine with honey and browned 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.

Cooking

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

Salad "Rainbow"

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

Cooking

Peel the boiled beets and cut into small cubes. Finely chop boiled eggs, onion and parsley.
Mix everything, salt, add green peas and mayonnaise.

Beet salad with apples and prunes

Ingredients:
1 beet, 2 apples (Antonovka), 5-6 pcs. prunes, 2 tbsp. crushed walnuts, 2 cloves of garlic, 1/3 cup sour cream, 1/3 cup mayonnaise, salt, sugar to taste, herbs.

Cooking

Boil or bake beets in the oven, cool, peel.
Grate beets and apples on a coarse grater, finely chop the garlic and grind in a mortar, prunes, pre-soaked in chilled boiled water, cut into pieces.
Combine all components, add nuts, season with salt, sugar, sour cream and mayonnaise.
Garnish with parsley or dill.

Beet salad with nuts

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

Cooking

Boil the beets, peel and chop into strips. Pour nuts with hot water for 10-15 minutes, peel the kernels from the shell, dry in the oven (5-10 minutes) and chop finely.
Salt the beets, pepper, mix with nuts.
Put 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 mayonnaise, 3 cloves, salt.

Cooking

Peel the beets, grate with large holes, put in a colander and squeeze the juice. Add lemon juice, cloves to beetroot juice and bring to a boil. Pour beetroot juice, bring to a boil, cool.
Strained beets mix with chopped garlic, salt to taste, put in a salad bowl, garnish with orange slices (without seeds) and pour over with mayonnaise.

dessert salad

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

Cooking

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

*Beet and radish salad with prunes

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

Cooking

Grate boiled beets and peeled radish 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 vegetable oil.
Salt to taste.

*Beet salad with prunes and rice

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

Cooking

Bake the beets in the oven, cool and cut into slices.
Rinse the prunes and pour a glass of boiling water, in which the sugar must first be dissolved. As soon as the prunes become soft, remove the bones from it, cut, combine with beets and boiled rice.
Pour strained prunes into the salad and mix.

* Beet salad with onions and nuts

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

Cooking

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, salt, squeeze or finely chop the garlic, add chopped nuts and mix.

* Carrot salad with oranges

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

Cooking

Grate carrots, mix with chopped orange pulp, pour vegetable oil and sprinkle with peeled and roasted 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.

Cooking

Cut carrots, celery, fresh cucumber and apple into strips, plums and tomatoes into slices. Mix all.
Add sour cream, salt, pepper and lemon juice.
Put in a salad bowl and garnish with herbs.

Salad "Appetizing"

Ingredients:
3 carrots, 2 apples, 2 cucumbers, 2 tomatoes, 2 tbsp. tablespoons of lemon juice, 1 cup of sour cream, 2 teaspoons of sugar, salt, parsley.

Cooking

Cut carrots, apples, fresh cucumbers into thin strips or cubes, fresh tomatoes into slices. Beat sour cream with salt, sugar and lemon juice.
Lay in layers, alternating apples, carrots, cucumbers and tomatoes.
Drizzle with whipped sour cream.
Garnish with tomato slices and herb sprigs.

*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.

Cooking

Grate the carrots, mix with cranberry jam, place in a salad bowl, top 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.

Cooking

Raw carrots, cheese (Poshekhonsky, Dutch, etc.), boiled eggs, grate on a fine grater.
Mix everything, season with mayonnaise, put in a salad bowl with a slide, sprinkle with chopped herbs and onions.

*Spicy Carrot Appetizer

Ingredients:
1 kg of 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 black ground pepper, red ground pepper (on the tip of a knife).

Cooking

Grate 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 marinade over carrots and put in a cold place for a day.

*Carrot caviar

Ingredients:
1 kg of carrots, 500 g of onions, 1 cup of tomato paste, 1 cup of vegetable oil, 6 bay leaves, 3 cloves of garlic, pepper, salt.

Cooking

Diluted with water to the consistency of thick sour cream, put tomato paste and finely chopped onion in a saucepan, pour in vegetable oil, add 4 bay leaves, salt and put under the lid to simmer. When the mass boils, reduce the heat and simmer until the onion becomes a completely soft mass covered with red oil.
Grate carrots on a coarse grater, fry in a pan in 2 tbsp. spoons of vegetable oil, add 1/3 cup of water and simmer until soft. Combine the onions and carrots and mix well, put in a heated oven.
In the finished caviar, put the bay leaf, crushed garlic with salt and pepper.
Caviar can be stored in a closed glass jar in the refrigerator for several months.

*Carrot salad with pepper

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

Cooking

Peel the carrots and cut into small pieces. Cut the pepper in half, remove the core with seeds and cut across into strips. Chop the onion.
Bring wine with vegetable oil to a boil, add carrots, peppers, onions, salt. Stew vegetables until half cooked under the lid, then without a 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 mayonnaise.

Cooking

Peeled carrots and apples (without core and seeds) chop into strips, 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.

Cooking

Raw carrots, cheese (Poshekhonsky, Dutch or others), grate boiled eggs, mix, season with mayonnaise.
Put a slide in a salad bowl, sprinkle with chopped green onions and garnish with herbs.

Puff vegetable salad

Ingredients:
3 carrots, 1/2 cup raisins, 150 g cheese, 2 garlic cloves, 2 beets, 1/2 cup peeled nuts, 200 g mayonnaise, herbs.

Cooking

Grate carrots on a coarse grater, mix with pre-soaked and dried raisins, put in an even layer on a flat dish and grease with mayonnaise.
Grate the cheese on a coarse grater, mix with finely grated garlic, lay evenly on a layer of carrots and also grease with mayonnaise. Grate the boiled beets on a coarse grater, mix with chopped walnuts and lay on a layer of cheese.
Top with mayonnaise 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.

Cooking

Grate the carrots on a coarse grater, cut the apples into thin strips. Soak raisins in boiled water for 20-30 minutes.
Combine all components and season with honey slightly diluted with water.

* Salad of radish and apples

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

Cooking

Grate radish and apples, mix and pour over lemon juice with honey, vegetable oil, salt.

Radish salad with mushrooms

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

Cooking

Boil 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 garlic cloves, salt.

Cooking

Grate the radish and carrots on a fine grater, crush the nuts and garlic, 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.

Cooking

Grate the radish on a coarse grater, add salt, mix and leave for 7 minutes. Then pour the radish with cold boiled water, rinse off the salt and put it in a colander to drain the remaining liquid.
Grate apples (without core 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.

Cooking

Cut the stem off the pepper and remove the seeds.
Grate cheese and chilled butter on a coarse grater, garlic on a fine grater, mix and stuff the pepper. Put it in the refrigerator for 1 hour.
Slice the peppers and garnish with parsley.
Instead of cheese, you can take processed cheese.

Peppers stuffed with ham and cheese

Ingredients:
4 sweet peppers, 100 g cheese, 100 g ham, 60 g butter, 1 egg, greens.

Cooking

Pass cheese and ham through a meat grinder and mix with softened butter. Add a boiled egg, grated on a fine grater.
Cut off the stalk of the pepper, remove the seeds, fill with minced meat.
Put in a cold place until the stuffing hardens.
Cut the pepper into circles (1/2 cm thick) and garnish with herbs.

* Salad of sweet peppers, tomatoes and pears

Ingredients:
2 sweet peppers, 2 tomatoes, 2 pears, 3-4 tbsp. tablespoons of vegetable oil, vinegar, sugar, salt.

Cooking

Remove the core from the pepper with seeds. Cut tomatoes and pears into cubes, pepper - into strips.
Mix everything with vegetable oil, add salt, sugar and vinegar to taste.

Vegetable salad with ham

Ingredients:
3 sweet peppers, 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.

Cooking

Cut the pepper into strips, cucumber, ham into cubes, tomato into circles, chop the cabbage, mix with crumbly rice, finely chopped onion, herbs, mustard, salt, season with mayonnaise, mix.

Pepper and walnut salad

Ingredients:
500 g of sweet capsicum, 1 cup of peeled walnuts, 5 cloves of garlic, 3/4 cup of sour cream, 1 teaspoon of lemon juice, salt, ground pepper, parsley

Cooking

Pepper bake, peel and cut into thin strips.
Crush garlic and nuts, salt, 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.

Cooking

Drain 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, put on lettuce leaves, decorate with halves of nuts, pepper strips and finely chopped greens.

Asparagus salad with strawberries

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

Cooking

Clean the asparagus from the fibers, rinse, pour boiling salted and sweetened water, boil, strain, cut into 2 cm pieces, cool and sprinkle with lemon juice.
Combine strawberries with asparagus, pour over with mayonnaise.

*Eggplant in walnut sauce

Ingredients:
1 kg eggplant, 1/2 cup vegetable oil, 1 1/2 cups shelled walnuts, 2-3 onions, 2-3 garlic cloves, 1 teaspoon finely chopped parsley, cilantro, celery, 3 cups water, vinegar , salt.

Cooking

Eggplants cut into slices 2 cm thick, salt and stand for 10-15 minutes, then squeeze out so that the bitter juice flows out. Then fry eggplant until golden brown on both sides.
Put hot in a salad bowl and cover with finely chopped onions and herbs.
Pour hot nut sauce: crush nuts with garlic and cilantro, stir with salt and vinegar to taste, add water and simmer for 20 minutes over low heat.
Serve chilled.

*3 eggplant appetizer

Ingredients:
500 g of eggplant, 500 g of tomatoes, 250 g of sweet pepper, 400 g of onion, 1/4 head of garlic, 1/2 cup of vegetable oil, parsley, 6 peppercorns, 1-2 bay leaves, salt.

Cooking

Rinse the eggplant, cut into slices 2 cm thick, salt and hold for 10-15 minutes, then squeeze the juice and fry on both sides in vegetable oil. Chop the onion, season with salt and sauté in butter until golden brown.
Pepper pods pour over boiling water and, when cool, peel and coarsely chop. Cut tomatoes into large slices.
Put the fried eggplants in rows in a saucepan with thick walls, tomatoes on them, then pepper, parsley, fried onions; onions - again vegetables in the same sequence until the dishes are filled. Top should be tomatoes, bay leaf and peppercorns. Pour in the oil, cover and simmer on low heat for 10 minutes, then place in a moderately heated oven and simmer until tender.
Put garlic and parsley, crushed with salt, into the finished dish.
Serve appetizer cold or hot.

* Eggplant stuffed with herbs

Ingredients:
750 g of eggplant, 500 g of tomatoes, 1/2 cup vegetable oil, 1/2 head of garlic, 1 bunch of parsley, 1-2 bunches of dill, 2-3 bay leaves, salt.

Cooking

Wash eggplant, cut lengthwise not completely into slices. Stuff each clove with garlic, cut lengthwise into thin slices. Finely chop the greens, salt and grind with your hands so that the juice comes out.
Stuff the eggplants with the prepared greens, squeezing the minced meat with cut eggplant slices so that each has the shape of a whole.
Place the eggplants tightly in a saucepan, pour over the tomatoes and oil passed through a meat grinder, add the bay leaf, bring to a boil with high heat, then reduce the heat and simmer until tender.
Cool the prepared 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.

Cooking

Cut eggplant into thin circles, fry in oil until golden brown. Finely chop or chop the rest of the vegetables.
Put everything in layers in an enameled 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 the juice.
If there is little liquid, add a 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 salt water until tender in a saucepan or jar.
Close the container tightly with a lid and put in a cold place for 2 days.

* Eggplant caviar

Ingredients:
1 kg of eggplant, 1.5 cups of shelled walnuts, 2 tbsp. tablespoons chopped cilantro or parsley, 1 head of garlic, 2 tbsp. tablespoons of vegetable oil, 2 tbsp. tablespoons of vinegar or diluted citric acid, salt.

Cooking

Bake eggplants in the oven until soft, put between two planks under oppression so that bitter juice flows out. Crush nuts and garlic with salt in a mortar into a homogeneous mass, adding oil and adding finely chopped greens.
Put the squeezed eggplant in a bowl and grind, gradually adding the nut mass.
Pour in vinegar or citric acid, mix well again.

*Baked eggplant caviar

Ingredients:
750 g of eggplant, 750 g of tomatoes, 300 g of sweet green pepper, 400 g of onion, 1/2 head of garlic, 1/2 bunch of parsley, 200 g of vegetable oil, 2-3 bay leaves, peppercorns, salt.

Cooking

Bake whole eggplants in the oven, put between two planks under oppression so that bitter juice flows out.
Finely chop the onion, put in a saucepan, pour 100 g of oil and minced tomatoes, add peppercorns, bay leaf and stew. When the juice in the pan has evaporated by half, add half of the green pepper, passed through a meat grinder, and simmer, stirring, until almost all the juice has evaporated and the colored oil has covered the entire mass.
Pass the dried eggplant 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.
Combine both masses, add the finely chopped remaining green pepper, parsley and put in the oven.
In the finished and still hot caviar, add garlic crushed with salt, bay leaf, 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 of vegetable oil, 100 g green onions, 2 tbsp. spoons of vinegar, 1 tbsp. a spoonful of sugar, pepper, salt.

Cooking

Zucchini peel, seeds, cut into slices 2-2.5 cm thick, bake in the oven and chop finely or pass through a meat grinder.
Finely chop the onion, saute until half cooked, add the tomatoes cut into small cubes and continue sautéing until the onion and tomatoes are soft.
Add zucchini to the resulting mass and simmer the mixture until thickened, then add vinegar, salt, sugar, ground pepper, mix and cool.
Sprinkle with finely chopped green onions when serving.
It is not necessary to season caviar with vinegar and sugar.

*Salad "Health"

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

Cooking

Cut pumpkin and carrots into thin strips or grate on a coarse grater.
Add chopped nuts, washed and dried raisins, salt, sugar, lemon juice and mix.

* Spicy pumpkin salad

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

Cooking

Chop the vegetables and mix, 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 beets and carrots grated on a coarse grater, 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. tablespoons 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. tablespoons of vegetable oil, 2 teaspoons of grated horseradish;
3) 200 g of sauerkraut, 100 g of radish, 100 g of beets, 50 g of green onions, 3 tbsp. tablespoons 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. tablespoons 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 tablespoons of apple cider vinegar, 2 teaspoons of honey, 3 tablespoons of vegetable oil);
6) 150 g sauerkraut, 2-3 pcs. potatoes, 1 beetroot, 2 carrots, 1 pickled cucumber, 50 g green peas, 1 apple, 5 tbsp. tablespoons of vegetable oil, sugar, parsley, salt.

Cooking

Boil potatoes, beets and carrots, cut into cubes. Season the beets separately with vegetable oil so that it does not paint over other vegetables.
Then combine all the vegetables, pour over the dressing, salt to taste.
Arrange the finished vinaigrette in salad bowls or on plates, garnish with herbs and slices of boiled vegetables.

Vinaigrette "Pokrovsky"

Ingredients:
1 beetroot, 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 salted mushrooms, 1 egg, salt, herbs.

Cooking

Cut an 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.
Put a slide in a salad bowl and decorate with prunes, mushrooms, boiled egg and herbs.

*Spinach and radish salad

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

Cooking

Rinse spinach, drain from water and cut into narrow strips (up to 5-6 mm). Grate the radish on a medium grater.
Season vegetables separately with honey, lemon juice, vegetable oil and lay in layers - first spinach, then radish, etc.
The last layer should be a layer of radish, and on it - green spinach in small slides.

*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.

Cooking

Grind green salad, add chopped tomatoes, orange, grapes, cucumber and sweet pepper.
Prepare a sauce from honey, vegetable oil, diluted citric acid.
Combine all salad ingredients, pour sauce over and mix.

Corn Salad with Cheese

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

Cooking

Grate cheese on a coarse grater, cut hard-boiled eggs into cubes, add corn, mayonnaise to taste and mix.
Cheese can be replaced with crab sticks.

Salad "Original"

Ingredients:
1 jar of canned corn, 1 sweet red pepper, 3-4 kiwi, mayonnaise.

Cooking

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

Salad "Charm"

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

Cooking

Remove the core with seeds from apples, boil and peel the carrots. Cut them into cubes, cucumber - into strips.
Combine vegetables and apples, add canned corn and mix.
Dress the salad with mayonnaise and garnish with herbs.

Merchant peas

Rinse dried peas, soak in cold water for 4-6 hours and boil in the same water. When the peas become soft, drain the water, dry and rub through a sieve.
Add ground walnuts, pepper and salt to the resulting puree.
Separately, grind the butter well in a plate and add the cooked mass to it little by little. Cool the mixture well, and then beat, adding a little grated cheese.
When it turns white and increases in volume, the pea paste is ready.

*Russian potato salad

Ingredients:
3 potatoes, 2 carrots, 200 g canned green peas, 100 g salted mushrooms, 2 pickled cucumbers, 1 apple, 1 parsley root, 1 apple celery root, salt, vegetable oil.

Cooking

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. a spoonful of vegetable oil, sugar, salt.

Cooking

Boiled potatoes cut into small cubes, season with salt, sugar, lemon juice and mix.
Remove the core with seeds from apples, cut into small cubes and sprinkle with lemon juice so as not to darken.
Chop nuts. Grate raw carrots on a coarse grater, season with salt, sugar, lemon juice and vegetable oil.
Put prepared foods in layers in a salad bowl or on a dish: potatoes, apples with nuts, carrots.
Decorate the salad with walnut halves.

Potato salad with mushrooms and ham

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

Cooking

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

Potato salad with eggs, 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.

Cooking

Boil the potatoes, cut into thin circles, which are cut in half again. Also chop hard-boiled eggs.
Layer the potatoes and eggs in a salad bowl, sprinkling each layer with salt and pepper.
Top with pre-steamed and dried raisins, any chopped and toasted nuts.
Pour dressing over 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 pickles, 150 g of mayonnaise or sour cream (or a mixture of mayonnaise and sour cream, 75 g each), greens.

Cooking

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 components, 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 in mustard sauce)

Ingredients:
3 potatoes, 60 g of onions or green onions, 100 g of herring fillet, broth, greens.
For the sauce: 75 g mustard, 75 g egg yolks, 75 g white wine, 75 g vinegar, 75 g sugar, 75 g broth, 75 g ghee, salt.

Cooking

Peel boiled potatoes, finely chop and mix with finely chopped herring fillet.
Add finely chopped onion or green onion, a little broth, shape into a loaf and pour mustard sauce.
For the sauce, place all the ingredients in a saucepan, put on fire and cook until the mass thickens, stirring, but not boiling.
You can add poached salted 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.

Cooking

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.

Cooking

Dry slices of rye bread in a toaster or on a baking sheet in the oven, cut into cubes.
Finely chop the peeled onion. Chop parsley greens.
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.
Put the bread, onions and tomatoes in a deep bowl, pour over the dressing and mix, shaking gently.
Put the finished salad on a serving dish lined with lettuce leaves, sprinkle with parsley and serve.

*Mushroom caviar

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

Cooking

Wash the mushrooms, peel, cut into small cubes, put in a pan with hot vegetable oil and fry for 5-8 minutes over high heat.
Cut the washed and peeled onion into cubes, add to the mushrooms, mix, fry for another 3-4 minutes.
Bulgarian pepper and wash and peel, cut in the same way as the previous components.
Cut the tomato, add to the fried onions and mushrooms, along with carrots and bell peppers, salt, pepper, mix, cover and simmer until tender over low heat for 15-20 minutes.
Serve the finished caviar to the table cold.

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

Cooking

Boiled potatoes and carrots, fresh cucumber cut into cubes. Salted or pickled mushrooms and onions cut into strips.
Grate the garlic on a fine grater or push through a garlic press.
Mix everything with peas, season with sour cream with 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.

Cooking

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

Cooking

Rinse 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 stew in oil, adding a little water, for 10-15 minutes. Separately, saute onion in oil, cut into thin half rings. Combine onions with carrots, add tomato paste, salt, pepper and simmer for 5-7 minutes.
Combine the resulting mass with mushrooms, mix and put in a cold place for 10-12 hours.

*Aspic 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.

Cooking

Soak gelatin in cold water for 2 hours. Boil mushrooms and strain. Dissolve the swollen gelatin in the mushroom broth, salt and pepper.
Pour a little jelly into the bottom of the mold, decorate with herbs, put mushrooms on top and pour over the remaining jelly. When it cools down, transfer to a platter. Lubricate with mayonnaise, put finely chopped ham, then an apple grated on a coarse grater and a boiled egg. Arrange onions, apples, egg whites and cheese in layers on a serving platter.
Lubricate 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 incomplete glass of sour cream, 2 teaspoons of sugar, salt.

Cooking

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 pan (leave 2 tablespoons for decoration). Tomatoes cut into cubes.
Combine all products, pour sauce (add sugar, salt and onion to sour cream) and mix.
Put in a salad bowl, decorate with slices of tomatoes and nuts.

lingonberry salad

Ingredients:
1 cup cranberries, 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.

Cooking

Remove the core and part of the pulp from apples, put in boiling water for 2-3 minutes, cut in half and sprinkle with sour juice. Grate carrots on a fine grater and mix with oil, honey and pepper.
Fill apples with prepared stuffing and garnish with herbs.

Home Cooking Tips

• For cutting products, you need to use clean, unpainted wooden boards. Painted, varnished boards are not suitable. Their surface is easily damaged with a knife, while particles of paint or varnish can get into 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, however, vitamin C, sugar and minerals are lost with the juice. It is more rational to heat chopped cabbage with the addition of salt and vinegar with continuous stirring.
• When fresh 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 the hands. To avoid this, before work, moisten 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 flows 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 it is not possible to open a glass jar with canned vegetables, it is dipped with a lid down in warm or hot water for several minutes, after which the jar opens easily.
• There are raw carrots, and it is better to cook them with fat - vegetable or butter, sour cream or cream. Carrot carotene dissolves in fats and is absorbed much better.
• The bitterness of cucumbers will disappear if they are peeled and held in sugared milk.
• Adding nuts to salads, especially from fresh vegetables and fruits, increases their taste and nutritional qualities.
• Cooking utensils for vegetables should be properly sized so that there is less space for air.
• It is said that horseradish is easy to grate if left overnight in cold water. But at the same time, it gets wet and loses its taste. Horseradish is desirable to clean with a knife before rubbing, and not wash.
• It is not recommended to pour sauce over vegetables that decorate a dish or culinary product.
• To prevent the carrots from darkening, the skin must be removed from it very thinly, and with a sharp knife.
• If you want to peel the tomatoes, then first dip 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 products included in the salad are good for decorating salads: tomatoes, cucumbers, radishes, carrots, sweet red peppers, fruits; use hard-boiled eggs. 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 with a piece of fish.
• If you put a crust of bread in a pan while boiling beets, it will absorb an unpleasant smell.
• To cook beets for salads and vinaigrettes faster, wash and peel them, cut them into cubes, put them in a saucepan and cover with water so that it just covers the beets. Cook covered, stirring occasionally and adding water little by little. By the time the beets are ready, the water should have boiled away almost completely. Then add 1 teaspoon of vinegar to the pot to restore the color of the beets and stir.
• Green peas will retain their color when boiled if a little sugar is added to it.
• For salads and vinaigrettes, potatoes, beets and carrots are best boiled in their skins. Even better - do not boil the vegetables, but bake them in the oven.
• For the preparation of salads, the products used must be well chilled. Salad made from warm foods turns sour quickly.
• 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 put for some time in fresh or sour milk.
• 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 warm.
• Sometimes home-made mayonnaise breaks the emulsion and partially separates the oil. Thoroughly grind the raw egg yolk in a separate bowl, and then, stirring, add to it (a little, 25-30 g) oiled mayonnaise. Enter each new portion only after the previous one is completely connected with the egg yolk (1-2 egg yolks per 1 kg of mayonnaise).
• Withered dill, parsley, celery will become fresh again if you put it 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 onion fried in vegetable oil to it.
• Vegetable dishes should be prepared immediately before meals and for one meal: when heated, they lose not only taste, but also nutritional value.
• If you oversalted 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 crops themselves. Try to use it by adding it to salads, soups, toppings.
• The finer and thinner the celery and parsley roots are cut, the more they release aromatic substances when stewed.
• You can’t put a lot of spices in vegetable dishes and vegetable soups: they drown out the aroma of fresh vegetables.
• Spinach should not be sown together with sorrel: the spinach will become rough, it will change color.
• When cooking vegetables, the dishes must be tightly covered with a lid for the entire cooking time.
• A pinch of sugar added to vegetables during the cooking process improves their taste.
• Vegetables and greens will retain their color if a pinch of soda is added 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 put crushed garlic in it. Add garlic to liver pate, fresh tomato and cucumber salads, etc.
• Onions will brown better if you add a little granulated sugar to the butter.
• Bean and pea pods remain green when boiled in high-boiling salted water.
• Sauerkraut should be stored around freezing and covered with brine. Vitamin C is quickly destroyed in cabbage without brine, so it should be taken out immediately before eating. When removing the cabbage from the container, level the residue and do not forget to put a weight on top.
• Sauerkraut does not lose its beneficial properties even in the cold, but it should be used in food immediately after thawing. Repeated freezing leads to a complete loss of vitamin C.
• In order for the stuffed sweet pepper not to be bitter, it must be held in advance for 2-3 minutes in salted boiling water.
• Fast-cooking potatoes for salads and vinaigrettes are best cooked fractionally: bring to a boil, boil for 3-5 minutes at a low boil, close the 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 put a slice of lemon on it.
• If you decide to bake potatoes in the oven, grease them with vegetable oil first, then they will become softer and will not wrinkle.
• Immediately after opening, transfer all canned fish to porcelain or glassware. Even in the refrigerator, they cannot be stored in an open tin can.
• Before baking potatoes, they must be thoroughly washed, and so that the tubers do not burst, prick them with a fork.
• The green part of the carrot needs to be cut off - it is bitter.
• Vegetables for puree should 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.
• Raw parsley roots for salad are best grated.
• Add a little lemon juice to mushroom caviar - and its taste will become much better.
• Salads should be filled with sour cream, mayonnaise, sauces, etc. immediately before meals. If they stand for 2-3 hours, their taste will deteriorate, and the nutritional value will decrease.
• Washed green onions should not be stored, as they quickly deteriorate from moisture.