Ivan-tea recipes. Recipes for healthy dishes from Ivan tea

Here comes Maslenitsa!

Maslenitsa is a cheerful farewell to winter, illuminated by the joyful expectation of close warmth, spring renewal of nature.

Maslenitsa is an ancient Slavic holiday with numerous customs, which has come down to our days through the centuries. Maslenitsa in 2015 is celebrated from 16 to 22 February.

There were certain ceremonies for each day of Shrovetide week. On Monday - a meeting of Maslenitsa, on Tuesday - flirting. For gourmets, that is, on Wednesday of Shrove Week, mother-in-laws invited their sons-in-law and their wives to pancakes. This custom was especially observed in relation to the young, recently married. Surely this is where the expression "to the mother-in-law for pancakes" came from. The most crowded luge rides took place on Broad Thursday. On Friday - the mother-in-law evening - the sons-in-law called the mother-in-law for a treat. Saturday was reserved for the sister-in-law gatherings. Sunday was called "forgiveness Sunday" or "forgiveness day". On this day, everyone visited relatives, friends and acquaintances, exchanged kisses, bows and asked for forgiveness from each other if they offended by words or deeds. And also on the last day pancake week the ritual of seeing off Maslenitsa was necessarily carried out with the obligatory burning of an effigy of Maslenitsa.
Source: http://www.calend.ru/holidays/0/0/1246/
Calend.ru

Those who do not like pancakes will have to be patient and survive this pancake invasion. After all, the tradition that we inherited from our pagan ancestors is celebrated very widely.

Pancake is a symbol of the sun and wealth. Initially, they were baked to celebrate the meeting of spring and distributed to the poor and hungry.

The very act of pancake baking was surrounded by such a mystery that Anton Pavlovich Chekhov wrote:
“Looking at a woman baking pancakes, you might think that she summons spirits or extracts a philosopher's stone from dough ...”!
Hmm... that's what he would say about modern hostess baking pancakes? There is clearly no smell of the philosopher's stone here ... Everything has become very simple, although they still bake a lot of pancakes.

Since ancient times, there has been such a sign: the more pancakes you eat on Maslyana or, as it is also called, Glutton Week, the more profitable and successful the year will be! So bake pancakes and eat - you will be cheerful and rich.

Pancakes are loved not only in Russia, there are varieties of them in other countries, and everywhere they have their own national characteristics.

The French prefer thin pancakes- crepes, ideal proportions which are in "Le Cordon Bleu".

The British came up with the idea of ​​kneading the dough with local ale and adding malt flour.

The world-famous American pancakes are made from very thick dough, so they turn out small, like pancakes, and eat them with maple syrup(delicious!). By the way, immigrants from Scotland brought them to America.

Of course, Germany also has its own pancakes - pfannkuchen.
In Holland, small pancakes “poffertjes” are baked for Christmas.
And then there are Polish guardsmen, Austrian and Hungarian palachins…

In general, pancakes are different and everywhere a lot. But nowhere is there such a cult of pancakes as in Russia. And, of course, “eating pancakes is easier than racking your brains over them” (still the same adored Anton Pavlovich).

Contains triterpenoids, sterols, vitamin C, tannins, higher aliphatic hydrocarbons and alcohols.
Carbohydrates were found in the rhizomes, including mucus (15%), alkaloids (0.1%), tannins (3-20%), phenolcarboxylic acids, fatty oil.

Salad 1
Dip young shoots for 2 minutes in boiling water, then finely chop and mix with green onions and grated horseradish. Sprinkle with lemon juice and season with vegetable oil.
Salad 2
Finely chopped willow-tea greens mixed with sorrel or sorrel greens. add chopped hard boiled egg.
Salad 3 - from rhizomes
1st option. Wash the rhizomes, peel, finely chop or chop on a grater. To the resulting mass (100 g) add garlic (3 g), grated Dutch cheese(30 g) and carrots (30 g). Season with mayonnaise (30 g).
2nd option. Wash the rhizomes and boil in salted water. Cut into strips (100 g), mix with chopped carrots (20 g), beets (20 g), add green peas (20 g), garlic (3 g), mayonnaise (30 g).
Shchi green
Dip young shoots and leaves of willow-tea (100 g), as well as nettle leaves (100 g) for 1-2 minutes in boiling water, put on a sieve to make water glass, chop and stew with margarine (20 g). In boiling broth or water (500-700 ml), put chopped potatoes (200 g), carrots (10 g), and then prepared Ivan-tea and nettle and cook until tender. 10 minutes before the end of cooking, add salt and spices. When serving, put slices of hard-boiled eggs and sour cream (20 g) in plates.
Soup with willowherb rhizomes
In meat broth (400 ml) add potatoes (40 g), carrots (15 g), onions (10 g), finely chopped and sautéed young rhizomes of willow-tea (50 g) and cook until tender. Before the end of cooking, season with fresh cabbage (30 g) and cook under the lid for 4-5 minutes. Salt - to taste. Serve with sour cream (20 g).
Soup dressing with Ivan-tea greens
Well-washed fresh herbs of Ivan-tea, sorrel and lungwort finely chop, rub with salt (5-10% of total mass greens) and put in glass jar. Keep refrigerated.
Cakes from the rhizomes of willow-tea
Mix flour (3 tablespoons) from dried rhizomes with wheat flour (2 tablespoons), add a pinch baking soda, salt (to taste), vegetable oil(2 tablespoons), egg, kefir (1/2 cup). Beat until pasty consistency. Bake cakes for hot pan. Serve with kefir or curdled milk.
Roasted willow-tea rhizomes
Young rhizomes (200 g) rinse thoroughly cold water, cut into pieces 2-3 cm long, breaded in breadcrumbs (20 g) and baked in the oven or fried in ghee or sunflower oil (50 g).
Ivan-tea porridge
Grind dried rhizomes into cereals (200 g), pour into boiling milk, salt, add sugar and cook until tender.
Ivan tea flour
Grind dried rhizomes in a coffee grinder. Use in a mixture with grain flour for baking bread, pancakes, pancakes.
Fritters
Mix flour from Ivan-tea (100 g) and grain (200 g), add kefir or yogurt (500 ml), egg, sugar, salt, mix thoroughly. Fry pancakes in vegetable or ghee. Drizzle with sour cream or butter before serving.
Tea with Ivan tea
Ivan tea leaves dried apples, wild rose, mountain ash, carrots, cudweed in equal amounts mix. Brew the mixture like tea.
Kaporsky tea from Ivan-tea
Dry willow-tea young leaves (200 g) in the air, twist into tubes, put in enameled cast iron or clay pots, lightly moisten with water or milk (100 ml), add large pieces carrots (150 g) (you can add oregano and peppermint 5 g each), keep in a warm oven or oven for several hours. Then remove the carrots, dry the willow-tea leaves in a warm oven, cut into strips. Use to brew tea.

Blooming Sally narrow-leaved (fireweed narrow-leaved) is a perennial herb with long dark green leaves, and pink or purple flowers. Ivan tea has long been used as a food plant. Its thick rhizomes have a sweet taste and are eaten raw, boiled and fried, are often used in the form of flour, and Koporsky tea is made from the leaves, which is drunk instead of the usual one made from the leaves of camellia sinensis. However, not many people are aware that this plant has a number of useful properties, contains useful vitamins and minerals, and helps with such dangerous diseases as stomach ulcers.

Ivan tea is consumed in the form of decoctions, infusions, tinctures, etc. However, Koporye tea has won the greatest popularity.

From the leaves of Ivan-tea angustifolia, by fermentation, Koporsky tea is made - a drink that was once very popular in Russia and Europe. Koporye tea has a number of useful properties, recommended for use in the treatment of diseases such as stomach ulcers, prostate adenoma, bronchitis.

Koporye tea recipe

Koporye tea is obtained from the young leaves of Ivan-tea angustifolia. To do this, pick the leaves, separating them from the stems. Flowers can be left, or you can sort - all the same, the main benefit is contained in the leaves.

The leaves, immediately after collection, should be crushed, rolled into small spirals, making sure that the juice of the plant begins to stand out. Next, the leaves twisted in a spiral should be placed in a glass jar, tightly closed with a lid, and left at room temperature, out of reach sun rays. After 24-36 hours, you need to open the jar and sniff - at the end of the fermentation process, a pleasant fruity smell appears.

After that, the leaves are laid out in a thin layer to dry in a ventilated area, out of reach of sunlight.

The finally dried willow-herb brew is stored in a tightly closed, preferably airtight package.

Lovers sometimes dry fireweed flowers, crush and mix with Ivan tea.

How to make Ivan tea at home - video

Folk recipes with Ivan tea

Below are the most popular recipes for the use of narrow-leaved willow tea in the treatment of various diseases:

Tincture of Ivan-tea flowers with menopause

Dry and grind the flowers of Ivan-tea angustifolia. Fill a liter glass container exactly halfway with raw materials, and pour 500 ml of 40-degree vodka. Close container hermetically. Steep in a place protected from direct sunlight for 30 days, shaking occasionally. Tincture is drunk to eliminate the unpleasant symptoms of menopause, 30 drops 3 times a day, before meals.

Infusion for irregular periods

A tablespoon of dry crushed leaves of willow-herb tea brew 200 ml of boiling water, insist for an hour, then filter. Use the entire prepared infusion during the day for 3-6 doses, or drink 1 tbsp. 3-4 times a day, before meals.

Infusion of willow-tea roots for leukorrhea (leucorrhoea)

Dry and grind the rhizome and roots of willow-herb tea. Two tablespoons of raw materials brew 200 ml of boiling water, cook over low heat for 10 minutes. Then insist 2 hours, filter. The infusion is drunk for the treatment of leucorrhoea in women, a third of a glass 3 times a day, for 20-30 minutes. before eating.

Infusion of Ivan-tea angustifolia for pneumonia

Leaves of Ivan-tea dry, grind. Pour 15 g of raw materials with 200 ml of boiling water, insist for an hour, then filter. The infusion is taken orally in a third of a glass 3 times a day, for 20-30 minutes. before eating.

Ivan tea for chronic bronchitis

Dry the tangerine peels and grind to a powder consistency, mix with willow-herb tea in a ratio of 5 to 1 (by volume). This mixture can be brewed and drunk like regular tea. It is recommended to drink with honey. Also, this tea has antibacterial and antiviral properties, so it helps with acute respiratory infections and flu.

Infusion for sinusitis

Pour 2 tbsp into a small enameled saucepan. dry crushed leaves of Ivan-tea angustifolia, pour 500 ml of boiling water. Bring to a boil over low heat, then insist for half an hour. The infusion is taken orally for acute and chronic sinusitis, a third of a glass 3-4 times a day, half an hour before meals.

Infusion for prostatitis and prostate adenoma

A tablespoon of dry chopped grass willow-herb angustifolia brew 200 ml of boiling water, wrap and infuse for two hours, then filter. In chronic prostatitis or prostate adenoma, as well as after surgical intervention on the prostate, the infusion is drunk warm, one third of a glass 3 times a day, half an hour before meals.

Koporye tea for prostatitis and prostate adenoma

Ivan tea in itself helps to cure prostatitis and prostate adenoma. However, the effect can be enhanced if you mix willow tea leaves with dried chopped hazel leaves, in a ratio of 1 to 3. The mixture is brewed with boiling water and drunk like regular tea. It is recommended to consume without sugar and honey, and instead add a small pinch of sea salt.

Infusion of fireweed for inflammation of the pancreas

Leaves of Ivan-tea angustifolia dry and grind. Pour 3 tablespoons of raw materials with 1.5 cups of boiling water, leave for 10 minutes. The infusion is taken orally in a warm form, 1/4 cup before and after a meal.

Infusion for gastric and duodenal ulcers

Two tablespoons of dry crushed leaves of willow-tea pour 1.5 liters of clean water, put on slow fire bring to a boil, but do not boil. Wrap, insist for half an hour, filter. The infusion is taken orally 1/3 cup 3-4 times a day, before meals.

Tea to relieve cravings for alcohol

To relieve cravings for alcohol and alleviate the symptoms of a hangover syndrome, Ivan-tea is mixed with dried creeping thyme grass, in a ratio of 5 to 1. With a strong desire to drink alcohol, such tea is brewed and drunk with honey. You can drink 1 - 1.5 liters of this drink per day.

Calming infusion for quitting smoking

To relieve nervous tension, which often occurs in those who have quit smoking, it is recommended to drink the following infusion: mix 1 des.l. fireweed tea and peppermint. Brew the mixture with 500 ml of boiling water, keep in a water bath for 15 minutes. Then cool, filter and drink half a glass 5 times a day. The infusion activates the cleansing of the body from toxins, improves sleep and has a slight sedative effect on nervous system. Within 15-20 days, all unpleasant symptoms will disappear.

Ivan tea for diseases of the joints and spine

In autumn, collect and dry about three hundred yellow maple leaves. Pass the leaves through a meat grinder, and then mix with 0.5 kg of Ivan tea leaves. In the evening, pour one tablespoon of the mixture into 0.5 liters of boiling water, insist in a thermos overnight. Use inside 150 g for 15 minutes. before meals, 3 times a day. The course of taking tea is 1 month, followed by a 10-day break. In total, you should drink 3 courses. This tea helps to relieve joint pain of various etiologies for a long time.

Ivan-tea with a decrease in visual acuity

Grind the dry leaves of eyebright officinalis into powder, and mix with Ivan-tea brewing in a ratio of 1 to 2.

Ivan-tea with rosehip petals

Rosehip petals and buds are dried in a dryer or oven at a temperature of 40 o C, then mixed with Koporye tea in a ratio of 1 to 10 (by volume). Brew and drink 1-5 times a day. This tea promotes a speedy recovery in a number of diseases and pathological conditions, among which: anemia, bronchopulmonary diseases, hypovitaminosis, pathologies gastrointestinal tract, heart and blood vessels, vomiting, nausea, belching.

Collection of medicinal herbs with Ivan-tea

Several recipes for fees recommended for use in prostate adenoma are given in the article Ivan-tea (narrow-leaved fireweed) - useful properties, composition, use in medicine.

collection for headaches

Collection Ingredients:

• peppermint;
• oregano ordinary;
• Ivan-tea narrow-leaved.

Grind all plants, and take in equal proportions. Pour 500 ml of boiling water over one tablespoon of the collection. Wrap, insist for half an hour, then filter through a fine sieve or triple cheesecloth. The infusion is taken orally at 100-200 ml per day for 30 minutes. before meals.

Collection for gastric and duodenal ulcers

Ingredients:

• leaf of Ivan-tea narrow-leaved - 20 g;
• linden flowers - 20 g;
• chamomile flowers - 10 g;
• common fennel fruits - 10 g.

Chop all ingredients and mix. Two teaspoons of the collection pour 200 ml of boiling water. Wrap, leave for 30 minutes, then filter. The infusion is taken orally before meals, 200 ml 1-3 times a day.

Recipes for culinary dishes with Ivan tea

In Rus', since ancient times, fireweed has been included in culinary recipes. Shchi, salads were prepared from Ivan-tea, young leaves and rhizomes of the plant were consumed fresh, fried and stewed, ground into flour, from which they prepared healthy cereals, baked bread, made pancakes, pancakes and many others delicious meals. Below are the most popular recipes dishes from this plant.

Shchi green

Ingredients:

• Water - 1 liter;
• Leaves of young stinging nettle - 100 g;
• Sorrel sour - 100 g;
• Potatoes - 200 g;
• Onion - 40 g;
• Carrots - 10 g;
• Other ingredients: 20 g butter, 2 chicken eggs, 20 g sour cream, salt and pepper - optional.

Finely chop the greens, pour into a pan, add oil and simmer over low heat. After washing and chopping the carrots and onions in advance, pour them into the pan and mix gently. IN enamel saucepan boil water, put chopped potatoes in boiling water, and five minutes before it is ready, pour fried vegetables and herbs into the pan. Before cooking, you can add salt and spices. Serve with a portion of half a boiled egg and sour cream.

Vegetarian soup

Ingredients:

• Young fireweed leaves - 100 g;
• Young leaves of stinging nettle - 100 g;
• Other Ingredients: One, Not Too Much large carrot, two potato tubers, dill.

The greens are poured with boiling water for one minute, then crushed and passivated. Chopped vegetables are placed in boiling water, and in 4-5 minutes. before cooking, add passivated greens. Dill, salt and spices are added individually.

Soup with fireweed roots

Ingredients:

• Ivan tea rhizomes - 130-150 g;
• Potato - 100 g;
• Carrots - 50 g;
• Onion - 30 g.

The soup is made from meat broth. The rhizomes and roots of fireweed are crushed, poured into a pan, oil is added and stewed over low heat. Sliced ​​potatoes, carrots and onions are placed in the boiling broth. Sauteed fireweed roots are added immediately, and boiled until cooked. Five minutes before readiness, fresh chopped white cabbage leaves are added to the soup, covered and boiled. Salt and spices are added according to individual preferences. Served with sour cream.

Caviar from fireweed

Ingredients:

• Young fireweed leaves - 200 g;
• Carrots - 1 pc;
• Onion - 1 pc;
• Other Ingredients: Tomato paste - 1 tablespoon, oil, salt, spices.

Fireweed leaves are poured with boiling water for 1 minute, chopped through a grater, then carrots are also ground, mixed, chopped onion is added and sautéed (preferably in olive oil). Ten minutes before cooking, add the tomato. paste. Salt and spices - according to individual preferences. Caviar is served as an appetizer.

Boiled fireweed leaves

Pour salted boiling water over young leaves of fireweed angustifolia for five minutes. Serve as cold appetizer with a piece cow butter. Served as an appetizer.

Vitamin salad from fireweed rhizomes

• Ivan tea rhizomes - 100 g;
• Carrots - 30 g;
• Other Ingredients: green peas, one clove of garlic, mayonnaise.

We lower the rhizomes into salted boiling water and cook for ten minutes. Grate carrots and add along with green peas. Stir, add garlic and other spices as desired.

Fireweed and green onion salad

Ingredients:

• Young leaves of narrow-leaved fireweed - 100 g;
• Green onions - 50 g;
• Sour cream - 30 g;
• Lemon - 1 pc;
• Other ingredients: one tablespoon of grated horseradish, 30 g of sour cream, salt and other spices.

We wash the fireweed leaves, then pour boiling water for a minute, finely chop and add finely chopped onion, horseradish, spices. Add sour cream and squeeze lemon juice into the salad. The dish is ready.

Salad from the rhizomes of willow-chai with cheese

Ingredients:

• Young rhizomes of narrow-leaved fireweed - 100 g;
• Garlic - 4 g;
• Hard cheese - 30 g;
• Carrots - 20 g;
• Mayonnaise - 30 g.

Rinse the rhizomes, and soak for five minutes in salt water. Then chop the roots and all other ingredients, grate the cheese and carrots. Mix, season with mayonnaise.

Ivan-tea and sorrel salad

Ingredients:

• Young leaves of narrow-leaved fireweed - 200 g;
• Sorrel sour - 100 g;
• Other ingredients: three chicken eggs, salt and spices - to taste.

Grind the young leaves of fireweed and sorrel, boil and chop the eggs, mix with Ivan tea. Then add salt and spices, and mix everything.

Fireweed salad with sour cream

Ingredients:

• Potato - 2 tubers;
• Young leaves of narrow-leaved fireweed - 100 g;
• Green onions - 50 g;
• 1 tablespoon grated fresh horseradish;
• Other ingredients: 2 chicken eggs, lemon juice - 1 tbsp, sour cream - 2 tbsp, parsley, celery, salt.

Fireweed leaves are placed in water at 95-100 degrees, then removed through a colander, and finely chopped. Hard boil the eggs and chop them, just like the potatoes. Chopped onion greens, eggs, horseradish, potatoes, salt are added to chopped fireweed. Add sour cream, squeeze lemon juice, and mix everything. On top of the salad, you can sprinkle grated on a grater boiled egg, and put parsley and celery.

Fried fireweed shoots

• Shoots of narrow-leaved fireweed - 500 g;
• Chicken eggs - 2 pcs;
• Flour - 1 cup.

Beat the eggs, dip the shoots and coat in flour. We fry until the appearance golden brown. The dish is recommended to be consumed hot.

Fried fireweed rhizomes

200 g of young willow-tea rhizomes are harvested. My rhizomes, cut into pieces no more than 3 cm, roll in breadcrumbs and simmer for five to ten minutes ghee. Serve as a hot dish.

Boiled rhizomes of fireweed

Ingredients:

• Young rhizomes of fireweed - 100 g;
• Carrots - 1 pc;
• Boiled beets - 1 pc;
• Other ingredients: green peas - 1 tablespoon, garlic - one clove, two tablespoons of mayonnaise, salt.

Boil for ten minutes the rhizomes in salt water, cut into sticks no more than 3 cm long, mix with peas, chopped beets, chopped garlic. Season everything with mayonnaise and mix.

Boiled shoots of fireweed leaves

Ingredients:

• Shoots of narrow-leaved fireweed - 100 g;
• Onion greens - 50 g;
• Horseradish, chopped on a grater - 30 g;
• Other ingredients: sour cream - 20 g, lemon juice - 5-10 g, salt and spices.

We put the washed and sorted fireweed shoots in boiling water for 2 minutes, drain the water through a colander, and finely chop the shoots. Add chopped onion greens, horseradish, salt. Add sour cream and lemon juice, mix everything. Served as an appetizer for meat, fish and other dishes.

Flour from the rhizomes of fireweed

Fireweed narrow-leaved, namely its dried rhizomes are widely used in baking bread and confectionery business. Turning the rhizomes into flour, they prepare cereals for milk and sweet cereals from it, fry pancakes, pancakes. Often used in combination with flour from other cereals, which only improves the taste and usefulness of the product. With a special fermentation of this flour, you can prepare a specific alcoholic drink used in the preparation of homemade wines.

Boiled young leaves and shoots of fireweed are added to vegetable salads to add astringency.

Fritters from fireweed

100 g flour from the rhizomes of angustifolium fireweed mixed with 200 g wheat flour, add 0.5 l of kefir, raw egg, sugar, salt. Mix everything thoroughly. Pancakes can be fried in sunflower, olive or ghee. It is recommended to serve with sour cream. Before use, you should consult with a specialist.

Much has been written about the so-called Ivan-tea (Kiprey) and, in my opinion, I found quite good recipes for its use on the Internet. I hope it will be useful.

Recipes from Cyprus

Fried fireweed roots
200 g of fireweed roots, 20 g of breadcrumbs, 50 g of melted or vegetable oil.
Rinse the young roots thoroughly with cold water, cut into pieces 2-3 cm long, breaded in breadcrumbs and baked in the oven or fried in ghee or sunflower oil.

Fireweed porridge
200 g of fireweed groats, 500 ml of milk, sugar, salt to taste.
Grind the dried roots into cereals, pour into boiling milk, salt, add sugar and cook until tender.

Fireweed flour
Fireweed pancakes: 100 g fireweed flour, 200 g grain flour, 500 ml kefir, egg, sugar, salt to taste.
Grind the dried fireweed rhizome in a coffee grinder. Use in a mixture with grain flour for baking bread, pancakes, pancakes. Mix fireweed flour and grain, add kefir or yogurt, egg, sugar, salt, mix thoroughly. Fry pancakes in vegetable or ghee. Drizzle with sour cream or butter before serving.

Fireweed tea
Fireweed leaves, dried apples, wild rose, mountain ash, carrots, cudweed mix in equal amounts. Brew the mixture like a tea.

Recipe Salad of willow-tea, green onions and horseradish: 80 g of young shoots of willow-tea with leaves, 50 g of green onions, 20 g of sour cream, 2 tbsp. spoons grated horseradish, 1/4 lemon, salt and pepper to taste. Rinse the willow-herb, dip in boiling water for 2 minutes, let the water drain, then chop, add chopped onion, grated horseradish, pepper and salt to taste. Mix everything, season with sour cream and pour lemon juice.

Recipe for cabbage soup from fresh herbs of Ivan-tea: 100 g of young shoots of Ivan-tea, 100 g of sorrel, 100 g of young shoots of nettle, 200 g of potatoes, 40 g onion, 10 g carrots, 20 g margarine, 1/2 egg, 20 g sour cream, salt, pepper to taste. Dip the greens for 2 minutes in boiling water, then put in a colander, let the water drain, chop and simmer with fat. Washed and peeled carrots and onions chop and sauté. In boiling water (broth), put prepared greens, chopped potatoes and cook until tender. Before the end of cooking, add salt and pepper. When serving, put the egg and sour cream in the plates.

Recipe Soup dressing"gifts of the forest": Wash fresh greens of Ivan-tea, sorrel and lungwort, finely chop, grind with salt (5-10% of the total) place in three-liter and liter cans and store in the refrigerator. Use for seasoning soups.

Roasted Ivan tea recipe: 200 g Ivan tea (shoots), 1 egg, 0.5 cup flour. For this dish, it is recommended to use very young shoots of willow-tea, with leaves that have not yet blossomed. Beat the egg thoroughly. It is better to take small shoots 2-3 together, thicker ones one at a time. Dip a bunch or a separate shoot in an egg, then roll in flour and fry in oil until formed. golden brown. Serve hot.

I took the info here: http://pleskov.com/?p=1344

Recipes from Ivan Chai

In Rus', "Ivan-Tea" has always had a special relationship. Soups and salads were prepared from fireweed, young shoots and roots were consumed fresh, fried and boiled, ground into flour, from which they made fragrant cereals, delicious bread, pancakes, tortillas and much more. Here we have collected some folk recipes dishes from the wonderful plant Ivan-Tea. If you have something to add to this list or you have your own original or interesting recipe, send or place yourself in this section. We will try!

Summer cabbage soup from fresh herbs.

1l. water, 100 gr. young leaves (shoots) of Ivan-tea, 100 gr. young nettle leaves, 100 gr. sorrel, 200 gr. potatoes, 40 gr. onion, 10 gr. carrots, 20 gr. butter, 2 eggs, 20 gr. sour cream, salt, pepper. Grind the greens, add oil and simmer. Add washed and pre-chopped carrots and onions and sauté. Put sliced ​​potatoes in boiling water and 5 minutes before it is ready, add sautéed vegetables with herbs. Before the end of cooking, add salt and pepper. When serving, put half an egg and sour cream on a serving plate.

Shchi is vegetarian.

100gr. young shoots (leaves) of Ivan-tea, 100g. young nettle leaves, 1 medium carrot. 2 pcs. potatoes., dill. Scald for 1 minute the leaves of willow-tea and nettle. Finely chop and stew. Boil potato slices, carrot slices and 3-5 minutes before cooking, add stewed greens, dill and salt to taste.

Chicken Soup with rhizomes of Ivan-Tea.

Ingredients: 1L of water, 300g. Chicken. 100gr. potatoes, 20 gr. carrots, 10 gr. Luke. brewed chicken bouillon. We add potatoes to the chicken broth, 10 minutes before the readiness, finely chopped carrots, onions, young rhizomes of willow-herb are sauteed in advance and cook until ready. Before the end of cooking, add salt and pepper to taste. Served on the table with sour cream.

Caviar from leaves and shoots of willow-tea.

200gr. young shoots (leaves) of Ivan-tea, 1 carrot, 1 onion, 1 tablespoon of tomato paste, vegetable oil, pepper and salt to taste. Scald Ivan tea shoots in boiling water for 1 minute, grind on a grater and stew with grated carrots and onions. 10 minutes before done, add tomato paste, salt, pepper to taste. Used as an appetizer.

Soup dressing with Ivan-Tea and sorrel greens.

For 1kg of product: 500gr. Ivan-tea greens 500 gr. sorrel. 100gr. salt. Washed fresh herbs of Ivan-tea, finely chop the sorrel, wipe with salt. Store in cool place V glassware. Used to flavor soups.

Scald willow-herb leaves in salted water for 5 minutes. Serve chilled with a slice butter. Used as an appetizer.

Vitamin salad from the rhizomes of Ivan-Tea.

100gr. young rhizomes, 30g. carrots, 50 gr. green peas.1 clove of garlic, mayonnaise. Boil the rhizomes in salted water for 10 minutes, chop and add grated carrots and green peas. Mix and season with chopped garlic and mayonnaise to taste.

appetizer salad from Ivan Chai.

100 gr. young shoots of Ivan-tea, 50 gr. green onions, 30 gr. sour cream, lemon, 1 tablespoon of grated fresh horseradish, 30g. sour cream, pepper, salt to taste. Washed willow-herb shoots are scalded in boiling water for 1 minute, chopped and finely chopped onion, horseradish, pepper and salt are added to taste. Season with sour cream and serve with lemon juice.

Cheese salad from Ivan-Tea.

100gr. rhizomes of Ivan tea, 4g. garlic, 30g. grated durum varieties cheese, 20g grated carrots, 30g. mayonnaise. Wash the rhizomes and dip them in salted water for 5 minutes. Finely chop, mix the ingredients and season with mayonnaise.

Hearty Ivan-Tea salad.

200gr. young shoots of Ivan-Tea, 100g. sorrel, 3 eggs, salt, pepper. Finely chop the fresh young greens of Ivan-tea and sorrel, add the chopped egg, pepper, salt to taste.

Ivan-Tea salad with sour cream.

2 pcs. potatoes, 100g. young shoots and leaves of Ivan-tea, 50g. green onion, egg- 2 pcs., horseradish - 1 tbsp. spoon, lemon juice - 1 tbsp. spoon, sour cream - 2 tbsp. spoons, parsley and celery, salt. Young shoots and leaves of willow-herb are dipped in boiling water for 1-2 minutes, thrown into a colander, cooled and chopped. Add crushed green onion, chopped hard-boiled eggs, grated horseradish, boiled potatoes, chopped into strips, salt, lemon juice, season with sour cream. Stir, sprinkle with crushed fine grater hard boiled egg and decorate with greenery.

Fried young shoots of Ivan-Tea.

500gr. young shoots of Ivan-Tea with unblown leaves, 2 eggs, a glass of flour. Beat the eggs, dip the shoots and roll in flour. Fry until golden brown. Especially delicious when served hot.

Fried rhizomes of Ivan-Tea.

200gr. young rhizomes, 30g breadcrumbs, 50g. ghee. Washed rhizomes are cut into pieces up to 3 cm, breaded in breadcrumbs and baked for 5-10 minutes in melted butter. It is recommended to serve hot.

Boiled rhizomes of Ivan-Tea.

100 gr. Ivan-tea rhizomes, 1 carrot, 1 boiled beets, 1 tbsp. spoon green peas, 1 clove of garlic, 2 tablespoons of mayonnaise, salt to taste. Boil the rhizomes for 10 minutes in salted water, cut into strips no more than 3 cm, add peas, chopped beets, finely chopped garlic, pour mayonnaise on top.

Boiled shoots of Ivan-Tea.

100gr. young shoots of Ivan-tea, 50g. green onions, 30 gr. grated horseradish, 20g. sour cream, 10g lemon, salt, pepper to taste.
The sorted, washed leaves and shoots of willow-herb are dipped in boiling water for 2 minutes, put in a colander, then finely chopped. Add chopped green onions, grated horseradish, salt. Dress the salad with sour cream with the addition of lemon juice.

Sour cream salad from Ivan-Tea.

2 pcs. potatoes, 100g. young shoots and leaves of Ivan-tea, 50g. green onion, egg - 2 pcs., horseradish - 1 tbsp. spoon, lemon juice - 1 tbsp. spoon, sour cream - 2 tbsp. spoons, parsley and celery, salt. Young shoots and leaves of willow-herb are dipped in boiling water for 1-2 minutes, thrown into a colander, cooled and chopped. Add chopped green onions, chopped hard-boiled eggs, grated horseradish, boiled potatoes, chopped into strips, salt, lemon juice, season with sour cream. Stir, put in a salad bowl, sprinkle with chopped hard-boiled egg on a fine grater and decorate with herbs.

Flour from Ivan Chai.

Soak the rhizomes of Ivan-Tea several times changing the water (to remove tannins), dry and finely grind. Added to regular grain flour to give a distinctive sweet taste and unique flavor. It is an indispensable natural preservative.

5 tbsp Ivan-Tea flour, 2 tbsp wheat flour, sunflower oil 2 tablespoons, half a glass of kefir, 1 egg, a third of a teaspoon of soda, salt. Mix flour, add kefir, egg, soda and salt to taste. Beat until smooth and bake in a pan. Drizzle with sour cream before serving.

Milk porridge from Ivan-Tea.

Chopped roots 200g, milk 200g, salt, sugar. Bring the milk to a boil, add the cereal, add salt and sugar. Cook until done.

Bon appetit!

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