Simple vegetables. What can be cooked from onions, carrots and cabbage

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To diversify your daily menu, it is not necessary to make Peking duck or some foie gras. Instead of the usual so-called clear soup, you can cook cream soup or cream soup. In our diet, this dish is still a rarity, but meanwhile it has a lot of variations.

At website already salivating.

Creamy white bean soup

It will take:
white beans - 500 g
onion - 100 g
olive oil - 50 g
water - 500 ml
salt, spices
greenery

Soak beans in advance in boiled cold water, then boil until tender for 30-40 minutes.
Heat olive oil in a frying pan, add chopped onion and fry until browned.
Add onion, salt and seasonings to the beans, boil for 5 minutes, beat with a blender until smooth.
Bring the finished soup to a boil, pour into a deep plate and garnish with herbs.

Broccoli cream soup

It will take:
vegetable or chicken broth - 1 l
broccoli - 500 g
trout fillet - 800 g
carrots - 1 pc.
flour - 1 tbsp. l.
cream 10% - 400 ml
butter - 1 tbsp. l.
sesame - 1 tbsp. l.
cinnamon
a pinch of nutmeg
a pinch of paprika
a pinch of marjoram
parsley
salt, pepper to taste

While the vegetable or chicken broth is cooking, cook the trout. Put the fillet in foil, season with cinnamon, paprika, marjoram, salt, pepper and bake in the oven for 30 minutes at 200°C.
In water, boil carrots, cut into pieces, for 4 minutes, then add broccoli and cook for another 6 minutes. Throw the vegetables in a colander, transfer to a saucepan, add the broth, mash with a blender until smooth. Add cinnamon, nutmeg, salt, pepper.
To prepare the sauce, melt a piece of butter in a frying pan, pour a tablespoon of flour, mix and fry. Pour in cold cream and bring to a boil. Pour the prepared sauce into a saucepan with soup and bring the blender to a homogeneous mass. Then put the soup on the fire, heat strongly, but do not boil.
Serve with roasted trout, garnish with parsley and sprinkle with sesame seeds.

Mushroom cream soup

It will take:
vegetable broth - 500 ml
champignons - 400 g
large onions - 2 pcs.
carrots - 1 pc.
stalk of celery - 1 pc.
garlic - 3 cloves
thyme - 5 sprigs
white wine - 250 ml
cream 35% - 3/4 cup
chives - 4 feathers
olive oil
salt pepper

Peel the onion, cut into half rings and fry in olive oil over medium heat for 25-30 minutes.
Chop the garlic, cut the carrots into slices, celery into slices. Set aside one mushroom for decoration, cut the rest into 4-8 pieces.
Heat a heavy bottomed saucepan over medium heat, sauté the carrots and celery until soft, then add the garlic and mushrooms and simmer for 5 minutes, stirring often.
Pour wine into a saucepan, add thyme and bring to a boil. Boil for 5 minutes, then pour in the vegetable broth, add the fried onion and continue to cook the soup until the liquid has reduced by half. Salt and pepper.
Then remove the pan from the heat and grind the soup with a blender, heat the soup over the fire, pour in the cream and heat again, without boiling.
Serve with mushroom slices, parmesan and chives.

Creamy Asparagus Soup by Le Cordon Bleu

It will take:
Bay leaf
parsley - 5 sprigs
cream 35% - 50 ml
butter - 40 g
potatoes - 1 pc.
white asparagus - 250 gr
chicken broth - 400 ml
leek - 1 stalk
thyme - 3 sprigs

Peel asparagus from thin skin, cut off the lower rough tips, tie the stems. Drop the bunch into boiling, lightly salted water and cook, turning occasionally, for 7 minutes. Then transfer the asparagus to a bowl of ice water.
Tie with cotton thread in a bunch (bouquet garni) a few green leek leaves, parsley stalks, dry thyme and bay leaf.
Cut the white part of the leek into thin rings. Peel potatoes, chop coarsely. Cut off the tops of the asparagus and set aside, and cut the stems into small pieces.
Melt the butter in a saucepan, fry, stirring, leeks, 3 minutes. Add pieces of asparagus stalks, pour in hot broth. Boil.
Put the potatoes and bouquet garni into the pan. Salt, pepper and cook for 45 minutes.
Remove the bouquet garni from the pan. Pour the soup into a blender and puree until smooth. Pass through a sieve into a clean bowl.
Pour the cream into the soup, stir. Put the pot on high heat, let it boil. Place the reserved asparagus tops into the soup. Warm everything together for 1-2 minutes.

Cauliflower velouté with chicken

It will take:
cauliflower - 500 g
chicken fillet - 200 g
cream 20% - 100 ml
raw smoked bacon - 50 g
green peas - 80 g
garlic - 1-2 cloves
salt, black pepper
olive oil - 2 tbsp. l.

Boil the chicken fillet until cooked, drain the broth, finely chop the fillet. Then boil the cauliflower. Leave a little broth (about 100 ml).
Put the cabbage, chicken fillet into the blender bowl, pour in the broth, add salt to taste, grind until smooth.
Heat the cream, not bringing to a boil, pour into a blender and chop again.
Chop the garlic, cut the bacon into small cubes or strips. Heat a saucepan, pour in olive oil, add bacon, brown. After 3 minutes, add garlic, cook, stirring, 2 minutes.
Add green peas to the saucepan and cook for another 2 minutes, stirring.
Divide the velouté among bowls and garnish with toasted bacon and peas.

Gazpacho

It will take:
tomatoes - 450 g
onion - 1 head
cucumbers - 1 pc.
canned pepper - 1 pc.
tomato juice - 3 cups
cilantro (coriander) - ½ cup
red wine vinegar - 0.3 cups
olive oil - ¼ cup
tabasco sauce

Scald the tomatoes with boiling water and remove the skin, then cut half into small pieces. Chop half the cucumber and onion, transfer everything to a food processor, add red pepper and grind until puree.
Pour into a bowl, add tomato juice, chopped cilantro, vinegar, olive oil and a few drops of Tabasco sauce, mix well.
Remove the seeds from the remaining tomatoes and cut into small cubes. Also chop the cucumber and onion. Add everything to the soup. Salt, pepper and put in the refrigerator to cool.

Cold avocado and zucchini soup

It will take:
large zucchini - 1 pc.
avocado - 2 pcs.
juice of half a lemon
drinking yogurt - 1 cup
mint
ground cumin
coriander
allspice
salt
olive oil - 1 tbsp. l.

Cut zucchini into slices 1.5 cm thick. Sprinkle with lemon juice, sprinkle with spices, mix and put in a double boiler. Cook until soft about 10 minutes. Cool down completely.
Measure out 1 cup of the liquid remaining in the double boiler after cooking the zucchini, cool and put in the freezer for 1 hour.
Peel the avocado from the peel and pit, cut randomly, sprinkle with the remaining lemon juice and oil, put in a blender. Add zucchini and yogurt, beat until smooth.
Remove the stems from the mint, leave a few leaves for decoration, chop the rest and put in a blender. Pour in the chilled liquid from cooking the zucchini and beat until smooth again.
Pour the soup into chilled bowls, drizzle with olive oil, season with pepper and garnish with mint leaves. Serve immediately.

Beet cream soup

It will take:
vegetable broth - 1 l
beets - 2 pcs.
carrots - 1 pc.
potatoes - 1 pc.
onion - 1 pc.
green apple - 1 pc.
garlic - 2 cloves
kefir - 1.5 cups
low-fat sour cream - 5 tbsp. l.
Brown sugar
dill
olive oil
salt

To cook vegetable broth, you need to lightly bake a carrot, parsley root, onion and leek stalk cut in half in the oven. Put them in a saucepan, add 2-3 stalks of celery, pour cold water. Bring to a boil over low heat, salt, put a few peas of allspice and cook over low heat under a lid for 30 minutes to an hour.
Wrap the beets in foil and bake at 180°C until soft. Cut the potatoes into small cubes, chop the onion, grate the carrots. In a skillet in olive oil over medium heat, sauté the onion until translucent, add the carrots, stir and cook for about 5 minutes. Bring the broth to a boil, put carrots with onions and potatoes in it, cook until the potatoes are ready.
Peel and cut the prepared beets into small cubes, add to the pot with broth and heat for 3-5 minutes. Beat the mixture with a blender until smooth, cool to room temperature, add kefir, salt, sugar (if the beets are unsweetened).
Remove the core from the apple, grind the pulp together with the peel with a blender. Grind dill and mix with applesauce and sour cream. Serve soup at room temperature or chilled, adding 1-2 tablespoons of apple-sour cream mixture to each bowl.

We offer you a selection of salads for the festive table.

Choose and add to your holiday menu!

Salad "Royal"

Ingredients:

• Boiled pork - 250 gr.
• Boiled potatoes - 2 - 3 pcs.
• Bulb - 1 pc.
• Handful of shelled nuts
• Prunes - 100 gr.
• Boiled beets - 1 pc.
• Boiled carrots - 1 pc.
• Boiled egg - 2 pcs.
• Hard cheese - 150 gr.
• Mayonnaise

How to make a salad "Royal"

Pour boiling water over the prunes and let it stand for 20 minutes. Drain the water and cut the prunes. Peel the boiled potatoes and cut into cubes. Also cut the meat into cubes. Finely chop the onion, grate the carrots and beets on a coarse grater. Cut the eggs into strips. Grind the nuts in a blender, grate the cheese on a fine grater.

Arrange all prepared salad ingredients on a serving platter.

• potatoes, mayonnaise;
• onions, meat, mayonnaise;
• carrots, mayonnaise;
• prunes, nuts, mayonnaise;
• beets, mayonnaise;
• eggs mayonnaise;

Let the salad rest in the refrigerator for at least 2 hours before serving.

Salad for the New Year "Royal"

Even the king will not refuse such a salad. The rich and wonderful taste of the Tsarsky salad with seafood will seem magical to you. If you do not know what to cook for the New Year, then take this recipe into service.

Ingredients:

• Freshly frozen squids - 1 kg.
• Hard cheese - 200 gr.
• Red caviar - 200 gr.
• Eggs - 5 pcs.
• Potatoes - 4 pcs.
• Mayonnaise - 300 gr.

How to cook salad "Royal"

1. Boil the squid until tender (2-3 minutes), peel and cut into strips.
2. Peel the boiled potatoes and grate on a coarse grater. Boil hard-boiled eggs, grate on the middle track. Grate the cheese on a coarse grater.
3. Spread the salad in layers in the following sequence: squid, mayonnaise, caviar, potatoes, mayonnaise, caviar, cheese, mayonnaise, caviar, squid. Cover the salad with grated egg and garnish with caviar.
4. Leave the finished salad in the refrigerator for half an hour, after which you can serve it to the table.

Salad "Curly"

Surely you are tired of the usual fatty salads, but you want something with a new taste. We offer you salad "Curly" - a light and tender dish.

Ingredients:

• Raw carrots - 1 pc.
• Big sweet and sour apple - 1 pc.
• Crab sticks - 200 gr.
• Boiled eggs - 4 pcs.
• Canned corn - 1 can
• Mayonnaise

How to make Curly Salad

1. Peel the carrot and apple. Grate them individually on a fine grater. Cool boiled hard-boiled eggs and also grate on a fine grater. Grate crab sticks on a coarse grater or chop with a knife.
2. On the dish on which you will serve the salad, make a mesh of mayonnaise, put a layer of carrots on top. Lubricate with mayonnaise and lay out a layer of grated eggs. Repeat the mayonnaise mesh, put the apple, mayonnaise again, crab sticks, mayonnaise and corn.
3. Corn will be a decoration for the salad, so you do not need to cover it with mayonnaise on top. Leave the salad for a couple of hours in the refrigerator to infuse, and you can serve it to the table.

As you may have noticed, the salad is prepared without salt, which does not affect its bright and original taste. You can add some salt to the salad if you like.

Salad "Isabella" with carrots in Korean

Korean-style carrots make incredibly tasty and spicy salads. Indeed, once you have tried such a salad, you can’t resist the addition.

Ingredients:

• Smoked leg - 2 pcs.
• Eggs - 5 pcs.
• Champignons - 500 gr.
• Onion - 2 pcs.
• Pickled cucumber - 3 pcs.
• Carrot in Korean

How to cook Isabella salad with Korean carrots

Boil the eggs, peel and finely chop. Grind mushrooms with onions and fry separately in vegetable oil.

Lay out all prepared salad ingredients in layers. Lubricate each layer with mayonnaise.

• 1 layer: chopped leg.
• 2 layer: mushrooms.
• 3rd layer: bow.
• 4th layer: eggs.
• 5 layer: diced pickles.
• 6th layer: Korean carrots.

You can decorate the salad with a radish flower and herbs.

Salad "Mongolian Hill"

Delicious and original salad based on beets and chicken. It looks very interesting, and the taste is such that you can’t pull it by the ears!

Ingredients:

• Boiled beets - 4 pcs.
• Boiled carrots - 2 pcs.
• Prunes - 1 handful
• Hard cheese - 150 gr.
• Chicken meat - 400 gr.
• Garlic - 3 cloves
• Walnuts - 2/3 cup
• Bunch of fresh dill
• Mayonnaise

How to cook salad "Mongolian hill"

1. Grate beets on a medium grater, mix with garlic passed through a press. Salt and season with mayonnaise.
2. Grate carrots, mix with grated cheese.
3. Grind the fried chicken and mix with chopped walnuts. Add a couple of tablespoons of mayonnaise and mix well.
4. Slice prunes.
5. Lay the salad in layers: half the beets, chicken, a little mayonnaise, carrots with cheese, mayonnaise, prunes, mayonnaise. Lay the remaining beets on top. Garnish the salad with chopped dill, mayonnaise and walnuts.

New Year's salad "Pineapple bouquet"

Pineapple and chicken go great together. If you plan to cook a charming and delicious salad for the New Year, then use this recipe.

Ingredients:

• Chicken breast - 500 gr.
• Onions - 3 - 4 pcs.
• Eggs - 4 - 5 pcs.
• Pickled champignons - 400 gr.
• Potato - 2 pcs.
• Cheese - 200 gr.
• Canned pineapples - 1 can
• Mayonnaise

How to cook New Year's salad "Pineapple Bouquet"

1. Boil the meat with the addition of bay leaf, garlic, allspice and black pepper. Judge, cut into cubes.
2. Cut the onion into half rings, pour boiling water over it and leave for 10-15 minutes. Rinse the onion and marinate it in cold water with vinegar, salt and sugar.
3. Cheese grate on a coarse grater. Boil the eggs, cool, peel and grate on a coarse grater.
4. Lay out all the salad ingredients in layers in the following sequence: onion, mayonnaise, meat, potatoes, mushrooms, eggs, mayonnaise, cheese, mayonnaise.

Garnish the salad with pineapple slices and pomegranate seeds.

New Year's salad with carrots and chicken

This tender, but very easy-to-prepare salad is sure to please. The salad is decorated with corn, which gives it a delicate touch. True, decorating the salad with corn is optional.

Ingredients:

• Chicken fillet - 400 gr.
• Carrots in Korean - 100 gr.
• Eggs - 5 pcs.
• Hard cheese - 100 gr.
• Mayonnaise - 100 gr.
• Salt, pepper to taste
• Bulgarian pepper, herbs and corn for decoration

How to cook New Year's salad with carrots and chicken

Cut the boiled fillet into cubes. Peel the eggs, separate the whites from the yolks. Chop Korean carrots. Grate the whites, cheese and yolks on a fine grater.

Spread the salad on a dish in layers, lubricating each with mayonnaise: chicken, half of Korean carrots, yolks, cheese, Korean carrots, proteins. Garnish the salad with corn, herbs and bell peppers, or to your liking.

Salad in a cheese basket

When you get tired of the usual puff salads, you want to cook something new and unusual. A good option is a portioned salad in a cheese basket.

Ingredients:

• Chicken fillet - 300 gr.
• Potatoes - 3 pcs.
• Eggs - 4 pcs.
• Carrot -1 pc.
• Kiwi -2 pcs.
• Medium sweet and sour apple - 1 pc.
• Canned peas - 1 can
• Cheese - 70 gr.

How to make salad in a cheese basket

Boil the breast, cool and cut into small cubes. Boil carrots, eggs, potatoes, cool and cut into cubes. Peel apples and kiwi, cut into cubes. Mix all ingredients and add peas. Salt to taste, season with mayonnaise. Transfer the salad to the cheese basket.

To prepare a cheese basket, grate the cheese on a coarse grater and place a thin layer on a hot pan. When the cheese is melted, carefully transfer it to an upside down jar. Place in the refrigerator for 10 minutes to firm up the cheese.

Decorate the salad as you wish.

Salad "Little Red Riding Hood"

This Red Riding Hood salad recipe will appeal to all pomegranate lovers. If you are already tired of the Pomegranate Bracelet salad, then why not try something new, but no less tasty and unusual?

Ingredients:

• Chicken fillet - 500 gr.
• Bulb - 1 pc.
• lettuce leaves for garnish
• Carrot - 1 pc.
• Pomegranate
• Mayonnaise
• Peeled walnuts - 100 gr.
• Potato

How to make Little Red Riding Hood salad

Boil the chicken fillet until tender (30 minutes), then pat dry. Boil potatoes and carrots in their skins, let cool. Chop the nuts, save a few for garnish. Wash lettuce leaves and pat dry. Peel the pomegranate, disassemble into grains.

Cover a flat and wide dish with lettuce leaves. Put onions, potatoes, chicken, nuts, eggs, carrots, cheese in layers. Lubricate each layer with mayonnaise. Do not grease the cheese with mayonnaise, but immediately decorate with pomegranate seeds and walnuts.

Salad for the New Year "Snowdrifts"

Snow-covered snowdrifts are the same symbol of the New Year as the Christmas tree. So why not prepare a beautiful and unusual Snowdrift salad for the New Year's table? The dish looks very light and tender.

Ingredients:

• Potatoes - 2 pcs.
• Carrots - 2 pcs.
• Onion - 1 pc.
• Red bell pepper - 1/2 pc.
• Canned fish - 1 pc.
• Eggs - 5 pcs.
• Garlic - 2 cloves
• Mayonnaise

How to cook salad "Snowdrifts"

Boil potatoes, carrots, eggs in their skins. Cool and clean all ingredients. Grind the onion in a blender along with canned fish.

Now let's assemble the salad. Place a layer of grated potatoes on a dish. Lubricate with mayonnaise. Put grated carrots on top and brush with mayonnaise. The third layer of salad is canned with onions (if you don't like fish salads, then replace canned food with boiled chicken) and brush with mayonnaise. Lay out a layer of finely chopped bell pepper.

Peel the boiled eggs and cut them into halves lengthwise. Remove the yolks, mash them with a fork, mix with the garlic passed through the press. Season with mayonnaise. Stuff the squirrels with this mixture and lay the eggs on the salad. Grease the eggs with mayonnaise on top (it is very convenient to do this with a silicone brush) and sprinkle with cheese grated on a fine grater.

Salad for the New Year with red fish and orange

This salad with salted salmon or trout can rightfully be considered an exotic version of herring under a fur coat. And exotic for the reason that fruits are used instead of vegetables, or rather, an orange.

Ingredients:

• Salted red fish - 200 gr.
• Boiled eggs - 3 pcs.
• Large orange - 1 pc.
• Pitted olives
• Cheese - 40 gr.
• Mayonnaise
• Freshly ground pepper
• Red caviar - 1 - 2 tbsp. spoons

How to cook a salad for the New Year with red fish and orange

Separate the whites from the yolks. Grate the whites on a fine grater, chop the yolks with a knife. Wash the orange, cut the peel and peel the pulp from the films, cut into cubes. Grate the cheese on a fine grater. Cut the olives into strips. Gather all the salad ingredients in layers.

• 1 layer: half the proteins, mayonnaise, salt and pepper to taste
• 2 layer: yolks, mayonnaise, salt and pepper to taste
• 3 layer: half red fish
• 4 layer: olives
• 5 layer: the remaining fish
• 6 layer: cheese, mayonnaise
• 7 layer: orange
• 8 layer: remaining proteins, mayonnaise, salt and pepper to taste

Garnish the salad with caviar and olives on top.

Salad "Leshy"

Salad "Leshiy" is a great option for a festive salad. At the same time, no overseas ingredients are used. Everything is very simple and accessible.

Ingredients:

• Chicken fillet - 1 pc.
• Onion - 2 pcs.
• Champignons - 400 gr.
• Eggs - 2 pcs.
• Hard cheese - 100 gr.
• Peeled walnuts - 1/2 cup
• Mayonnaise
• Olives

How to cook Leshiy salad

Boil the breast and cut into pieces. Cut the onion and mushrooms, fry separately in a pan. Grate boiled eggs and cheese on a coarse grater. Mix all ingredients, add nuts, season with mayonnaise, salt to taste. Place a glass or bottle in the center of a flat dish. Lay the lettuce around, pressing it down a little with a spoon. Remove the bottle, decorate the salad with herbs and olives.

As a side dish, we always cooked stewed onions with carrots and tomatoes, and in different forms. Incredibly easy way to cook, affordable products and less than an hour of time. An amazing feature of such a vegetable dish is that, depending on the density, it can be a side dish, a second course, a sauce and even a tomato soup.

Simple and affordable vegetables: onions, fresh juicy carrots, a little tomato paste or natural tomato juice - stewed onions with carrots will be incomparable. According to this principle, we prepare sauce for minced pork, as well as a favorite family fish dish that tastes like sprats in tomato - with mashed potatoes.

Who doesn't know what a carrot is? We are so accustomed to beautiful orange roots that we don’t even think that this is just the root of the Umbrella plant with incomparably beautiful tops. Carrots grow all over the world, they say that even in Antarctica, in greenhouses, of course, and in space at the station. Carrot cultivars, referred to as table garden carrots, are used in cooking, while fodder carrots are used as animal feed.

Stewed onions with carrots and tomatoes are made from onions, one of the most popular vegetables in cooking. Raw onion is a rather caustic and "aromatic" plant, during the heat treatment of which, the smell and pungent taste disappears, and when properly fried, the onion even becomes sweet. I read somewhere that the sharper the onion, the more sweet substances it contains. When frying, apparently, the sugar caramelizes, and gives the fried onions that nice golden color.

Stewed onions with carrots are very tasty thanks to the tomato. In cooking, fresh tomatoes or canned pulp, natural tomato juice or tomato paste are used. Paste - is used most often, and is a condensed pureed pulp of tomatoes. The content of solids in tomato paste can be up to 40%.

As a side dish, stewed onions with carrots goes well with fried or stewed large pieces of meat. The advantage of this side dish is that it can be prepared in advance and reheated as needed. In addition, for vegetarians - stewed onions with carrots and mashed potatoes is a great option for a good lunch.

Braised onions with carrots. Step by step recipe

Ingredients (2 servings)

• Large carrots 2 pcs
• Onion 3-4 pcs
• Vegetable oil 3 art. l.
• Tomato paste 2 tbsp. l.
• Salt, black pepper, ground coriander, sugar Spices

1. The dish is best prepared from large and sweet-tasting carrots. Often, carrots come across, apparently, fodder with a rather unpleasant and bitter taste. It is better not to use such carrots. It is better to take onions large enough and not sprouted.

   Selected carrots and onions

2. Peel the carrots and grate on a coarse grater. You can also cut the carrots into large strips or use some kind of "fashionable" grater, fortunately - there are enough of them. Peel the onion and cut into large strips along the bulb. With this cutting, the onion is less prone to sprawl during heat treatment.
3. Heat vegetable oil in a saucepan. If the oil has a smell, it is better to let it boil a little over medium heat. Put the grated carrots into the heated oil and fry it.

   Put the grated carrots into the heated oil

4. Fry the carrots over medium heat, stirring and not covering the saucepan with a lid. The carrots should be soft and should start showing signs of browning.

   Roast carrots over medium heat

5. Add chopped onion to the fried carrots, mix and salt a little. Continue to fry the onions and carrots, stirring. Onions and carrots should be completely soft and golden brown.

   Add chopped onion to fried carrots

6. Pepper onion with carrots to taste, add 1-2 pinches of ground coriander and 1 tsp. Sahara. Dilute in half a glass of water 2 tbsp. l. tomato paste and add to the fried vegetables. Instead of tomato paste, if desired, you can add natural tomato juice.

   Add tomatoes and simmer covered

7. Stir vegetables and tomatoes, bring to a boil and cover the saucepan with a lid. Reduce heat to low, let cook 10-15 minutes. If there is liquid left in the vegetables, you can remove the lid from the saucepan and let the moisture boil away.

   

Spicy apple salad

Compound: onion - 1-2 pcs., sour apple - 1 pc., hard-boiled eggs - 2-3 pcs., mayonnaise, dill and parsley - to taste.

Cooking: cut all products into small cubes, mix, season with mayonnaise. You can add a little soy sauce to mayonnaise.

Photo: Natalia Mologina

Onion salad with carrots

Compound: onion - 1 pc., carrot - 1 pc. (both are quite large), vegetable oil - 3 tbsp. spoons, ground coriander - 1 teaspoon, garlic - 1 clove.

Cooking: cut the onion into thin rings, grate the carrots on a coarse grater. Put the carrots in a frying pan with heated oil and fry for 3-4 minutes until soft. Add onion, crushed garlic and coriander, mix, turn off the burner and let stand for 2-3 minutes, then transfer the dish to a salad bowl and cool. Serve with meat.

Photo: Natalia Mologina

cabbage roll

This appetizer is perfect for any holiday table!

Compound: Beijing cabbage - 1 head, sweet pepper - 3-4 pcs. (different colors), soft processed cream cheese - 1 pack (200 g), feta cheese or any Caucasian cheese - 200 g, pitted olives - 1 can (200 ml), garlic - 2-3 cloves.

Cooking: grate the cheese, mash the melted cheese, chop the garlic. Pepper cut into small cubes, and olives - circles. Mix both types of cheese, garlic, pepper and olives. Cut the head of cabbage lengthwise. Coat each leaf of both halves with a thin layer of filling. Connect the head of cabbage again into one whole, tie it with a thread, wrap it tightly with cling film and send it to the refrigerator for at least 2 hours. When serving, remove the strapping and cut into slices. Cabbage can be replaced with green lettuce leaves - they are smeared with stuffing and rolled into a roll.

Photo: Natalia Mologina

To beer - and not only

Onion rings

This dish was invented in Mexico, but now it has spread all over the world. Two options to choose from!

Mexican

Compound: onion - 1 pc. (large), vegetable oil for deep fat. For batter (dough): egg - 1 pc., sour cream - 1 tbsp. spoon, vegetable oil - 1 tbsp. spoon, flour - 3-4 tbsp. spoons, salt, red pepper - to taste.

In Japanese

Compound: onion - 2 pcs. (large), vegetable oil for frying. For batter: potato starch - 3 tbsp. spoons, wheat flour - 1 cup, cold water or beer - 1 cup, soda - ½ teaspoon, salt, spices - to taste.

Cooking: mix all the components of the batter. It will be tastier if it stands for at least an hour, or better - a night. Onion cut into thin circles, disassemble into rings. Put the rings in a bowl, sprinkle with 1-2 tablespoons of flour and shake so that all the onions are covered with flour. Dip each ring in batter and fry in hot oil until golden brown. Fold the finished rings on a paper towel to remove excess fat.

Photo: Natalia Mologina

For dessert

carrot sweets

Ingredients (for 24 balls): carrots - 2 pcs. (large), dates - 8 pcs. (or 150 g of raisins), honey - 1 teaspoon, coconut flakes - 80 g, ground cinnamon, nutmeg, ginger - ½ teaspoon each, nuts (optional) - 1-2 tbsp. spoons, coconut flakes or sesame seeds for sprinkling.

Cooking: finely grate the carrots, add dates, honey and spices and grind with a blender into a puree. Mix with coconut flakes and crushed nuts (the mass should be dense). Blind balls, roll them in the sprinkle.