Shchi from fresh cabbage quickly. Fresh cabbage soup with meat and vegetables - a delicious recipe

Shchi from fresh cabbage - well, this is a Russian classic. In general, cabbage soup is one of the most important dishes of Russian cuisine. They have been prepared since time immemorial, although then they were somewhat different from modern ones.

As a child, I went to visit a friend. We usually, if there were holidays, often hung out the whole day on the street and dropped in to eat at the house we were next to at the moment. So they had a Russian stove.

I remember how his grandmother or mother took out a cast-iron from the oven, then they cooked cabbage soup in it, with a special grip, and if the cast-iron was heavy, they put such a roller under it to make it easier to take it out.

She poured it into cups for us, and sometimes gave it in one large cup, put sour cream thick as butter there, and we screwed it on both cheeks until the cups were empty. And especially fatty cabbage soup, where fatty plaques floated on top, was served without sour cream. We did not know then that people have cholesterol.

Oh… what kind of cabbage soup were those! I've only managed to cook such delicious dishes a couple of times in my life.

In previous articles, I gave recipes for cooking green cabbage soup, or as they are also called, a recipe, but in my opinion real cabbage soup is not only not inferior to borscht, but sometimes even surpasses them. Although they are very similar dishes.

By the way, I recently visited the site: "Piggy Bank of Wisdom", so they have a whole list of cabbage soup recipes there. Come in, take a look. Pick something new for yourself.

Well, let's cook our cabbage soup.

How to cook cabbage soup from fresh cabbage step by step recipe with photo

Next time I will try to write how to cook cabbage soup with lamb. I think that cabbage soup is the most delicious with lamb. By the way, my friend's grandmother and mother, whom I mentioned above, always made cabbage soup only with lamb.

Nowadays, it is very expensive to cook lamb soup, so we will cook pork soup.

Menu:

1. Simple but delicious fresh cabbage soup

Ingredients:

For a 4.5 liter pot you will need:

• Fresh cabbage - 400 g.
• Bulb onion - 200g.
• Carrots - 200 g.
• Garlic - half head
• Parsley and dill - 40 gr.
• Sunflower oil, 1 tomato (or 2 tablespoons of tomatoes in their own juice, finely chopped).
• Meat (pork ribs) - 1-1.2 kg.
• Salt, pepper, vinegar (preferably lemon)

Cooking:

1. Rinse the ribs and set to boil.

3. We cook meat. Don't forget to skim off the foam. When we remove the foam, we make the fire less than medium, close the soup with a lid and leave to cook further. Cook until the meat is well separated from the bones (ribs).

4. Cut the carrots into thin cubes. You can cut however you like. You can even grate. Who loves.

5. Shred the cabbage into thin straws. Again, whoever loves. You can cut larger.

6. Cut the potatoes into cubes, finely chop the greens, peel the garlic.

7. Meanwhile, our meat was cooked. We take it out of the pan, put it in a bowl and let it cool down.

8. While the meat is cooling in the broth, we throw the chopped cabbage. You can turn up the heat to above medium. We close the lid.

9. The cabbage boiled, put the potatoes to it. Let's interfere. Salt to taste. A lot of salt is needed for such a pan. But don't overdo it. Pour a little at first, then add a little more, tasting all the time.

10. Everything was prevented, we remove the fire to medium and leave to cook.

Cooking frying for cabbage soup

11. Put a frying pan on the next burner, pour vegetable oil and let it warm up. If you have a fatty broth, then instead of vegetable oil, you can use the fat from the broth, removing it with a spoon on top of the broth.

12. The oil is warmed up, put the onion in it. Fry until the onion starts to brown. Stir the onion occasionally.

13. In the meantime, let's take care of the meat, not forgetting to stir the onions. The meat is separated from the ribs. It separates very easily, as it boils well. Cut the meat into small pieces. Can also be cut into large pieces.

When we don’t have guests, I prefer to cut it altogether only by dividing the ribs one by one or even two, and not cutting the meat from the ribs. Then you pull a rib out of the cabbage soup, take it with your hands and gnaw it. Tasty…!

14. Our onions are browned. Add chopped carrots to it.

15. Add a little salt so that the carrot gives juice and mix. Cook, stirring occasionally, until the carrots are soft and lightly browned as well.

16. Carrots are reddened, add finely chopped tomatoes.

If you have fresh tomatoes, make a cross cut on top, put them in a cup, pour boiling water over them and hold for 1 minute. Then you can easily remove the skin from them. In general, one tomato will be enough.

If thick tomato paste, put half a tablespoon of it. not more.

If marinated in its own juice, finely chop about 2 tablespoons and add to the carrots and onions. Mix everything and fry for 2-3 minutes over low heat.

The frying is ready, we send it to the pan, stir and cook until the potatoes and carrots are ready.

The final steps of cooking cabbage soup

17. We get such beautiful cabbage soup. Try again for salt. Everything should be to your taste. We close the lid and continue to cook over low heat, if only to boil gently, until tender.

18. We try again now for acid. If your tomatoes were sweet or it just seemed to you that there was little acid, add vinegar. I prefer to add lemon juice instead of vinegar. So if there is, squeeze half a lemon better, maybe less, try it.

19. Check the readiness of potatoes and carrots. We take it out with a spoon and try it with a knife. They must be soft. The knife should go in easily.

20. Put the chopped meat into the pan, pour the greens. Leave a little for decoration.

21. Squeeze out the garlic here. How much, see for yourself to taste. Approximately 4-5 cloves. Sprinkle with black pepper to taste. If there are children, it is better not to pepper. Let everyone pepper in his plate.

22. We try again for salt and sourness. Everything suited us. Turn off the heat, close the lid and let the cabbage brew for 15-20 minutes.

OK it's all over Now. Fresh cabbage soup is ready.

Pour into bowls and serve. You can decorate with herbs and put sour cream. I bring it to the table. What if someone doesn't want to.

Serve with salt, pepper, sour cream and herbs.

Bon appetit!

Shchi is a traditional dish of Slavic cuisine. The soup belongs to vegetarian dishes, so it always contains a lot of vegetables. The broth has long been prepared vegetable or mushroom. Later, a “poor” or “empty” variation of cabbage soup appeared in bone broth, with the addition of fish or meat.

Exquisite cabbage soup, which was served with a rich feast, must include fresh cabbage. Poultry, beef brisket or sturgeon are also added to the soup.

The secret of the exquisite aroma is the use of mushrooms (dried, fresh or pickled), roots and spices. The dressing is cabbage pickle, apples, sorrel, kvass or sour cream with cream.

Shchi is especially relevant in the cold season. The dish perfectly warms and saturates the body with vitamin C. If your menu includes cabbage soup from fresh cabbage, then you will not be afraid of hunger or colds.

There are many ways to make soup. Consider the most popular.

Royal cabbage soup from three types of cabbage

Ingredients	Quantity
white cabbage -	400 g
peppercorns -	taste
water -	3 liters
laurel leaves -	2 pcs.
cauliflower -	200 g
tomato paste -	1 st. l.
pork or beef meat	300 g
bulbs -	1 PC.
Bulgarian pepper -	1 PC.
table salt -	taste
broccoli florets -	200 g
carrots -	150 g
Cooking time: 120 minutes	Calories per 100 grams: 65 kcal

Shchi made from three types of cabbage is considered especially satisfying and tasty. The broth is rich and fragrant. Such a dish can be safely served to guests, as well as used in the daily menu. You will definitely like it!

Now let's look at how to cook cabbage soup from fresh cabbage of several varieties. First you need to get rid of harmful substances and dirt that may be present in the meat, you can use cooking.

Cook the product until half cooked in plenty of water. Drain the resulting broth, and place the meat in already clean cold water. Wait until it boils and add the ingredient. After 40 minutes, the broth should be salted and boiled for about half an hour.

For this amount of liquid, 1.5 tablespoons will be enough. table salt. You can take the meat out of the pot while cooking the rest of the ingredients. Cut the product and pour it into cabbage soup when ready or serve on a separate dish.

Cut potatoes into small wedges. Onions, carrots, peppers and pasta are used to prepare frying. Spices will help to reveal all the taste qualities of the ingredients. Then add half a glass of water and simmer the vegetables.

Chop cabbage into straws, and divide other types into inflorescences. To make it easier to work with broccoli and cauliflower, pour boiling water over them. Add vegetables to cabbage soup in order, depending on the speed of their preparation.

A few minutes before the end of cooking, pour in the frying and season the cabbage soup. Do not spare bay leaves and pepper.

Serve first with sour cream and green dill.

Village cabbage soup with turnips

Rustic cabbage soup contains a storehouse of vitamins. The freshest vegetables are used in the dish. It is better if all the ingredients are grown by you personally. Relatives will be very surprised by the unusual and rich taste of cabbage soup.

Ingredients:

• 600 gr. white cabbage;
• 1 bunch of parsley;
• 100 gr. pork fat;
• 1 PC. medium onion;
• 150 gr. fresh tomatoes (you can use cherry tomatoes);
• 1 PC. small turnips;
• 2 bay leaves;
• 0.5 kg of meat on the bone;
• 200 gr. potatoes;
• 2 liters of clean water;
• 2 peas of fragrant black pepper;
• 1 PC. medium carrot;
• Salt and spices.

So, how to cook rustic cabbage soup with fresh cabbage? We will gladly describe all the stages. First, prepare the broth on the meat. For more broth, put the meat in cold water. Connoisseurs of hearty food can use pork.

Beef and lamb are more suitable for a diet menu, as well as a festive feast. After that, you definitely won’t have to suffer from heartburn or heaviness in the stomach. When the broth boils, remove the foam and add a spoonful of cold water. Repeat until the scale disappears. On average, the procedure for preparing the broth takes up to 3 hours.

Dip the cabbage into the water. When soup boils, add potatoes. Fry the onion and parsley in lard. Fill with fried cabbage soup. Boil 10 minutes.

Add fresh tomato slices to the soup. If there are none, then 1 tbsp will be enough. tomato paste (it must be put together with frying). Add salt and pepper at the very end of cooking.

A few bay leaves in the broth will give it a subtle flavor. Connoisseurs of spiciness and spices can use a few cloves of garlic in the recipe. Pour the cabbage soup on plates, garnish with herbs and sour cream.

Curly cabbage soup: a hearty lunch

An ideal dish for a family dinner is cabbage soup with kale. Fresh vegetables and fragrant greens will fill you with energy and vivacity for the whole day. Shchi can be supplemented with sliced ​​bread, sour cream or tender pate.

Ingredients:

• 1 kg of curly cabbage;
• 200 gr. potatoes;
• A pinch of table salt;
• 80 gr. onion;
• 150 gr. medium juicy carrots;
• 3 liters of clean water for the broth;
• 1 bunch of parsley, green onions;
• 250 gr. cold smoked brisket;
• 150 gr. celery root.

Fry the smoked brisket in a pan with onions. Remove from heat when golden brown appears. Chop the cabbage in any convenient way and lower it into a pot of water. This variety can be easily replaced with an existing white head. Now you can add frying to the cabbage soup.

Salt the dish and cover with a lid. Boil over medium heat for 40 minutes. To make the broth colorful and appetizing, chop the greens and pour into the broth. Mix everything thoroughly and remove from heat.

Let the dish brew well under the lid. You can also cover the top of the pan with a cotton towel. Cooled and fragrant cabbage soup is ready to serve: pour into plates and bring to the table!

Monastic mushroom soup

Preparing a hearty first course is very simple, especially if your hostess has a recipe for shchi with fresh monastery cabbage in your arsenal. Traditional soup according to an old recipe will surely please your whole family.

Ingredients:

• 0.5 st. barley;
• 30 gr. dried mushrooms (oyster mushrooms, champignons);
• 2 pcs. large carrots;
• 50 gr. butter;
• 250 gr. potatoes;
• Greens to taste;
• 1 PC. medium bulb;
• 300 gr. white cabbage;
• 100 gr. sour cream 15% fat;
• Salt pepper;
• 5 black peppercorns;
• Several bay leaves.

Soak barley and mushrooms in water in separate containers. It will take about an hour to soak the first product, 3-4 hours for the second. Change the water for mushrooms, salt and cook until tender.

Remove the mushrooms from the broth, cut into small slices and place back in the pan.

Peel carrots and onions, chop. Fry the vegetables, after melting the oil in a frying pan.

Extinguish the frying, periodically adding water. When ready, place the vegetables in the mushroom broth. Rinse potatoes and cabbage, dry with a paper towel. Peel and cut vegetables.

Boil pearl barley in salted water. Water from porridge must be drained at the end of cooking. Place the pot of broth over medium heat. Add barley, potatoes and cabbage to it. Salt cabbage soup to taste, pepper. Add a few bay leaves and bring the dish to readiness.

Ladle cabbage soup on plates, garnish with chopped parsley and onion. Top with sour cream.

Cooking Russian cabbage soup is a real art. First of all, take responsibility for the choice of products. All ingredients must be of high quality and fresh. Use a minimum of spices. To emphasize the taste of the dish, it is enough to apply salt, pepper and bay leaf. This will help not drown out the natural flavor of the broth and vegetables.

• How to choose fresh cabbage?

White cabbage is used in cooking most often. It is not difficult to choose the freshest head of cabbage on the shelves of the store. The vegetable should be clean, bright green in color with a uniform color. Pay attention to the presence of yellow or dark spots - they should not be.

Cabbage forks should be weighty. The leaves of the vegetable should fit snugly. The weight of white cabbage is quite large, even with a small diameter. It is better to refuse sluggish, yellowed and empty cabbage.

• How to use cabbage for making cabbage soup?

The cooking technology and the sequence of adding ingredients also play an important role in the preparation of cabbage soup. Fresh cabbage must be thrown into boiling water. The turn of cabbage comes after the meat and potatoes are cooked. Such a broth will significantly improve the taste of the main ingredient.

Shchi in a slow cooker, all the secrets of cooking on video:

The following trick will help you save money and cook hearty cabbage soup with fresh cabbage: replace potatoes with flour fried in oil. You can also experiment and use foods such as zucchini, zucchini, and various pickles in cooking.

Shchi from fresh cabbage is a delicious and nutritious soup, so we will consider the most popular recipes for preparing this dish. If you have some pork, the shchi will turn out just delicious.

Ingredients:

beef on the bone (brisket, shank or shank) or (better) pork - 700-900 g (for broth: 3 liters of water, 2 onions, 1 carrot),
white cabbage - 200-300 g,
potatoes - 4-7 pieces,
onion - 2 pcs,
carrots - 1 piece,
fresh tomatoes - 3-4 pcs (or 1 tablespoon of tomato sauce),
parsley and dill - a large bunch,
bay leaf - 2 pcs,
allspice peas - 3 pcs,
vegetable oil - 3 tablespoons,
salt,
freshly ground pepper
garlic - 2-3 cloves
marjoram - 0.5 tablespoons

How to cook delicious cabbage soup:

You will need to take pork - it is possible on the bone, the main thing is that the pork is not very fatty, but this, of course, is not for everyone. The correct broth for soup is cooked for about two hours. But you can always cook a quick broth. Such a broth, along with cabbage, will cook in just half an hour.

The first step is to cut the raw meat, but not very finely, put it in already boiling water. Let it boil for 10 minutes, then remove the meat, pour the broth out, rinse the pan from the foam that formed during boiling.

After that, we put the meat in cold water and cook it like a regular soup broth. Bring to a boil, reduce the heat, add salt and cook over low heat to make the broth clear and tasty.

And now we make cabbage soup ourselves. We chop finely fresh cabbage - huge chunks in the soup turn out to be unappetizing and look ugly.

Let's start preparing carrots and onions. Vegetables need to be peeled, carrots grated or cut into strips, and onions cut into cubes. Fry the ingredients a little, with a minimum amount of oil - after all, cabbage soup is already quite fatty due to pork. Add peeled or diced tomatoes. When stewing, the peel itself will depart (throw it away)

Once you know the meat is ready, dice the potatoes and add to the soup. Separately boil 2 potatoes, crush and add together with raw potatoes cut into cubes in the broth. So cabbage soup will be richer. And after 15 minutes you can add cabbage to the soup, and after 5 minutes and carrot-onion-tomato dressing, half a st. spoons of marjoram and garlic, mashed with salt. Finely chopped greens are added either immediately with dressing or when serving. Add cabbage soup to taste.

Shchi with dressing is cooked no longer than 5 minutes. Cover the soup with a lid, turn off, let stand for another five minutes. Everything, nutritious and healthy cabbage soup from fresh cabbage is ready - serve them hot, with sour cream and black bread.

P.S. Sometimes cabbage can be lightly fried before laying, it's a matter of taste. It also tastes great with fried cabbage.

What is so useful cabbage soup?

Firstly, they contain sugar, nitrogenous substances, minerals and vitamins, as well as organic acids, which give the cabbage a special aroma and delicate taste.

Cabbage decoctions are very useful for the healthy functioning of the digestive system.

Soups are an essential part of a healthy diet. As a rule, they are quickly and easily absorbed, contributing to the good functioning of digestion. In general, lunch food contains few calories, but provides satiety for a long time. One of the favorite, primordially Russian soups is cabbage soup from fresh cabbage. There are many variations of this recipe, each home prepares it in its own way. The hostess can cook lean, rich, spicy cabbage soup for lunch, depending on the preferences of the household. Below you will find interesting recipes for this dish.

How to cook delicious soup from fresh cabbage

The first mention of shchi dates back to the ninth century. A delicious soup using white cabbage was made by poor and rich people. In rural conditions, cabbage soup was created with onions and mushrooms. To make it more satisfying, it was supplemented with the remains of meat taken from the bones, or mashed fat. Wealthy groups of the population could afford the use of sirloin meat products, and the recipe included not only raw, but also sauerkraut (such cabbage soup is called daily). Much has changed since those times, now every family can please themselves with a light and hearty lunch soup.

In addition to the fact that cabbage soup from fresh cabbage is incredibly tasty, they also benefit the body. This dish normalizes the work of digestion, improves the functioning of the gastrointestinal tract. Fresh cabbage contains many useful substances - vitamin C, B, folic acid, salts, mineral components. In addition, it contains fiber, which helps the body to cleanse itself of toxins in a natural way. Several recipes for cabbage soup from fresh cabbage, you can repeat by studying the following step-by-step instructions with a photo.

Classic recipe with meat and potatoes

Traditional cabbage soup from fresh cabbage is popular with adults and children. This dish can be served to the everyday table or to a festive dinner. A hearty recipe necessarily includes potatoes, as well as your favorite type of meat, for example, beef. The soup should be rich and tasty. Here are the ingredients you will need to create a delicious dinner dish for your family or guests:

• half a kilo of meat (beef) with cabbage;
• one carrot, one onion;
• two tomatoes or a large spoonful of tomato paste;
• two large potatoes;
• vegetable oil;
• greens, garlic, bay leaf, spices - to taste.

1. Boil the meat broth. To do this, first put the beef in a saucepan with cold water and bring to a boil, then reduce the heat, cook until the meat is cooked. This takes about an hour.
2. Peel onions and carrots. Wash vegetables. Grate the carrots, chop the onion into cubes.
3. Fry the vegetables in a skillet for a few minutes. Add tomato paste. Roast for another six to seven minutes.
4. Chop the cabbage, cut the potatoes into cubes. Throw the vegetables into the broth, bring to a boil.
5. Add the roast to them, cook for about twenty minutes.
6. If desired, add crushed garlic, spices, bay leaf, herbs.

With chicken in a slow cooker

Classic cabbage soup made from fresh white cabbage is prepared using beef. However, today there are many options for how to cook this dish. Soup cooked using chicken in a slow cooker will turn out delicious (in the instructions - "Redmond"). This kitchen appliance reduces the work of the hostess, making the cooking process even easier and the soup tastier. Required Ingredients:

• chicken fillet four hundred grams;
• one onion, carrot;
• four potatoes;
• half a kilo of cabbage;
• two liters of water;
• vegetable oil;
• two tomatoes;
• spices.

1. Dice the onion, potatoes, grate the carrots, chop the cabbage.
2. Put the tomatoes in boiled water for a few minutes, cut.
3. Pour oil into the multicooker bowl, add carrots, tomatoes, onions, set the “Baking” mode for 10 minutes. Remove vegetables to a separate bowl.
4. Put the chicken in a bowl, fill it with water, cook for forty minutes in the "Extinguishing" mode. Take it out, cut it up.
5. Put all the ingredients in the soup, set the "Stew" mode again for 60 minutes. Ready!

Pork with mushrooms

With fresh cabbage soup, ingredients such as pork and mushrooms are wonderfully combined. You can use fresh white mushrooms, oyster mushrooms, champignons, dried blanks for the winter. Thanks to this product, a hearty soup will acquire a pleasant mushroom taste and aroma. Here are the ingredients you need to create an appetizing lunchtime treat:

• two hundred grams of cabbage and champignons;
• two potatoes;
• 100 grams of pork;
• one onion and carrots;
• spices, vegetable, butter.

1. Place the potatoes in boiling water, first cut them into small sticks.
2. Meat, cut into cubes, with fresh mushrooms, fry in a pan.
3. Wash the rest of the vegetables. Chop the cabbage, chop the onion, grate the carrot. Add to skillet, sauté until vegetables are browned. Throw in the butter at the end.
4. Place the roast in a pot of water, add the bay leaf. When it boils, remove from heat.

Lenten cabbage soup

Initially, soup from fresh white cabbage was vegetarian, only then meat ingredients were added there. The lean option is ideal for those who follow the figure or do not eat animal food. The soup is quick, easy to make and very tasty. Necessary components for creating a vegetarian version of the Russian dish:

• cabbage - half a head of cabbage;
• one bow;
• carrot;
• two potatoes;
• three tablespoons of green parsley;
• a little sugar;
• bay leaf, spices.

1. Chop the onion, chop the cabbage, grate the carrots. Fry vegetables in a pan for ten minutes, add salt.
2. Throw the frying into the pan, send the chopped fresh potatoes and the rest of the ingredients there.
3. Cook for twenty minutes with the lid closed. Pepper at the end. The dish is ready!

with stew

Another great ingredient for making fresh cabbage soup is stew. The recipe calls for canned beef stew. The soup is prepared without frying the ingredients, so it is ideal for diet food or quick cooking in nature. Ingredients you will need for delicious stew cabbage soup:

• 350 grams of beef stew;
• one carrot, onion, tomato;
• young cabbage - 300 grams;
• three potatoes;
• spices.

1. Grate the carrots, chop the onion, chop the cabbage. Boil twenty minutes in salted water.
2. Cut potatoes into cubes or slices. Together with the stew, add the vegetable to the pan. Top the soup with chopped tomatoes for a tomato flavor.
3. Add spices, herbs for delicious summer cabbage soup.

With meatballs

A nice addition to any soup is meatballs. These are balls made using minced meat. They give a great taste to the dish, make it satisfying and appetizing. To make meatballs, first beat the minced meat well, then form the meat balls. Before starting the soup, hold them in boiling water for a couple of minutes, this will give the dish richness.

• head of cabbage;
• three hundred grams of minced meat;
• several large potatoes;
• carrots, onions;
• greenery;
• spices, bay leaf.

How to cook cabbage soup from fresh white cabbage:

1. Form balls from minced meat.
2. Pour the prepared meatballs with cool water, bring to a boil.
3. Cut potatoes into cubes. Chop a head of cabbage. Throw to the meatballs.
4. Fry grated carrots with onions until soft.
5. Add fried potatoes to ready-made meatballs with potatoes.
6. Add spices to the dish, throw a bay leaf. Bring to a boil. Ready!

Calorie cabbage soup

The calorie content of foods is important to know for those people who monitor their weight and adhere to a balanced intake of calories per day. To make shchi less nutritious, you can leave the vegetables raw instead of sautéing them as recommended in most of the recipes above. Table on the presence of kcal in different types of cabbage soup with fresh young white cabbage.

Main courses Many people prefer to eat the second course for dinner, but children like to eat it instead of soup in order to quickly get to dessert or their favorite pastries. On the site Delicious food you will find a wide variety of recipes for main courses from simple steam cutlets to exquisite rabbit in white wine. Delicious fry fish, bake vegetables, cook a variety of vegetable and meat casseroles and your favorite mashed potatoes for a side dish will help our recipes with step-by-step photos. Even beginners will cope with the preparation of any second course, whether it be meat in French or turkey with vegetables, chicken schnitzels or pink salmon in sour cream, if they cook according to our recipes with step-by-step photos. Delicious food site will help you prepare the most delicious dinner for your loved ones. Choose a recipe and cook for health!

• Vareniki, dumplings Ah, dumplings, and varenniki with cottage cheese, potatoes and mushrooms with cherries and blueberries. - for every taste! In your kitchen, you are free to cook whatever your heart desires! The main thing is to make the right dough for dumplings and dumplings, and we have such a recipe! Cook and delight your loved ones with the most delicious dumplings and dumplings!

Dessert Desserts are a favorite section of culinary recipes for the whole family. After all, here is what children and adults adore - sweet and delicate homemade ice cream, mousse, marmalade, casseroles and delicious sweets for tea. All recipes are simple and affordable. Step-by-step photos will help to prepare any dessert even for a novice cook without any problems! Choose a recipe and cook for health!

canning Homemade preparations for the winter are always tastier than store-bought ones! And most importantly, you know exactly what vegetables and fruits they are made from and never add harmful or dangerous substances to winter canned food! In our family, they always preserved for the winter: As a child, I remember my mother always cooked tasty and fragrant jam from berries: strawberries, strawberries, blueberries. We prefer to make jellies and compotes from currants, but gooseberries and apples make excellent homemade wine! The most delicate homemade marmalade comes out of apples - unusually bright and tasty! Homemade juices - no preservatives - 100% natural and healthy. How can you say no to something like this? Be sure to make winter spins according to our recipes - useful and affordable for every family!