Orlova, Vorob'eva
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    There are meat and fish dishes or poultry, as well as salads with berries and fruits. Lots of desserts and vegetable dishes. porridges and pilafs. dough dishes. desserts and drinks.

   If you're going to cook something with pickles, take homemade ones. They can be marinated, but they are also homemade. The same goes for sauerkraut. Although sometimes sauerkraut is delicious in stores. DO NOT TAKE store-bought salted or pickled mushrooms, especially Chinese ones. Tasteless trash or sour. Take a jar from the grandmothers. Well, or cook it yourself, if you have fresh mushrooms. It will be delicious. Especially in the marinade. it's very tasty, also with cucumbers. Take a good rustic recipe and cook a few jars. If there are cucumbers, they will be delicious, just be careful with sugar and salt. It is especially delicious if you roll cucumbers and tomatoes in a large jar. In general, the taste is different. Pick the pickled tomatoes small, about the size of a plum. Also be careful with sugar and salt. In general, it is better to take coarse salt for salting. Add the currant leaves (GREEN), cherry leaves and horseradish leaves to the jar. to the very top. Then open the jar when it is infused, take them out it will be delicious. The leaves are then simply thrown away. Brine helps well with a hangover, and even with mild poisoning, you can drink a little. The sections on sandwiches, snacks, soups, fried, stewed and boiled meat, poultry and fish are ready now. Vegetable dishes. porridge. lots of desserts. Drinks. There is Arabic cuisine - in my opinion, there are a lot of peppers and spices, but who knows. it should be delicious. added Armenian. - I don't like the recipes of the dishes. Well, who cares. I started adding Azerbaijani. I don't like it either.
   Snacks - 5
   Sandwiches - 5
   Salads and vinaigrettes. -14
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  

Snacks.

   Snacks are one of the features of Russian cuisine. It is distinguished by such a diverse range of cold and hot appetizers, especially fish dishes, which is not available in any foreign cuisine. Snacks are usually called small portions of more or less spicy and salty dishes, which usually start lunch or dinner. They are designed to excite the appetite before the main dishes - this explains the basic order of serving them to the table. Moreover, snacks excite the appetite due not only to their taste qualities, but also to their attractive appearance.
   Beautifully decorated snacks accompanied by a matching side dish are a festive table decoration.
   A festive lunch is almost always distinguished by a variety of snacks, and a festive dinner can generally consist of snack dishes. Snacks can be sandwiches of various sizes, salads, vinaigrettes, pates, aspic dishes, jellies, boiled and fried meat, fish, poultry, wild bird with spicy seasonings and sauces, all kinds of pickles and marinades and other culinary products. Gastronomic products such as cheeses, sausages, all kinds of canned food, smoked meat and fish, and herring are excellent materials for making snacks.
   Sandwiches are prepared no earlier than 1-2 hours before serving. This completely independent and ready-made snack does not require much effort and time, and the choice of products for it depends not only on the contents of the refrigerator, but also on imagination.
   At any time of the year, you can choose fresh, salted, pickled vegetables for salads and vinaigrettes, which have become familiar and necessary in our daily menu, because the daily use of vegetables is one of the prerequisites for proper nutrition.
   To prepare snacks, you can use fish - boiled, poached, fried, baked, aspic, pickled, stuffed, salted, smoked, dried, canned.
   Cold fish appetizers are seasoned with sauces and decorated with herbs, onion rings, green onions, beetroot slices, potatoes, olives.
   It is good to serve slices of lemon or Antonov apple, pomegranate, pickled fruits with snacks from oily fish.
   Aspic fish is served with horseradish or mayonnaise, with slices of salted or fresh cucumber, lemon.
   Of the meat snacks, the most popular are probably products made from sub-products and offal - their tongue, legs, liver. Smoked pork products have a peculiar pungent taste.
   If the appetizer is fried and boiled meat products, poultry or fish boiled in large pieces, they are pre-cooled and cut into thin and wide slices shortly before serving.
   Meat for cold appetizers should not be too fatty, it is better to serve it with a vegetable salad, using horseradish with vinegar or mayonnaise instead of sauce.
   Fish snacks are usually served before meat.
   A variety of delicious snacks are prepared from seafood, in particular from crabs, shrimps, mussels, scallops, squid, etc.
   Mouth-watering, attractive snacks can be made from hard-boiled eggs with the addition of various products, as well as cheese, vegetables and mushrooms.

Sandwiches.

   Literally translated from German, a sandwich is bread and butter. In common terminology, it is a slice of bread with some kind of snack product (cheese, ham, sausage, caviar, smoked meat or fish, canned food, etc.).
   There are open, closed and small sandwiches on toasted bread, canapes and tartins. For open sandwiches, bread is cut into small slices about 1-1.5 cm thick. Spread with butter (if no fatty foods are used for the sandwich) and garnished with various snacks.

The sandwiches are open.

   A ham sandwich.
   Put some chopped hard-boiled eggs and ham on a slice of Borodino bread, buttered with mustard. Sprinkle chopped parsley on top.
  
   A herring sandwich.
   Place a piece of herring on a rectangular slice of rye bread, spread with cheese mass. Sprinkle finely chopped green onions around it.
  
   Sandwich with sprat and sprat butter.
   On a slice of Borodino or table bread, spread with sprat butter, put the sprat, peeled from the head, tail and insides. Make a rim of chopped hard-boiled eggs and chopped green onions around the sprats.
  
   Sandwich with sprats or sardines.
   Place a piece of fish on an elongated slice of white bread, buttered with sardines or sprats. Garnish it with a slice of lemon.
  
   Sandwich with chicken or wild bird.
   Place a piece of meat from a chicken breast or wild bird on a round slice of white bread, spread with butter and mustard, and place a piece of butter with mustard on it in the form of a button.
   They also make sandwiches with cold fried meat - beef and lean pork.
  
   A sandwich made from mashed natural canned fish.
   Spread a round slice of Borodino or other black bread with a mixture of mashed egg yolks, saura or mackerel with the addition of butter from a jar.
  
   Sandwich with hot smoked fish.
   Place a piece of hot smoked fish on a rectangular slice of white bread, spread with butter and mustard, and add a little mayonnaise to it. Decorate the sandwich with finely chopped green onions.
  
   Sandwiches with vegetables.
   Radishes, carrots, celery, dill, parsley, onions, horseradish, etc. are used for vegetable sandwiches. finely grated or minced vegetables are mixed with butter or sour cream, and sometimes the yolk of a hard-boiled egg or grated cheese is added. The resulting mixture is smeared with slices of wheat or rye bread.
  
  
   Sandwiches with apples.
   Spread toasted round slices of white bread with butter, top with boiled and cooled apple slices (without a core). Put a teaspoon of colored jam in the middle of them.
  
   Sandwiches with apples and cheese.
   Grate the peeled apples and cheese, add sour cream and spices. Place the cooked mass on slices of white bread spread with butter and decorate with carrot and green tulips.
   2 apples.
   100 g of cheese.
   Sour cream, spices to taste.
  
   Sandwiches with apples, cheese and jam.
   Peel the apples, remove the core, and cut into 1 cm thick slices. And lightly fry in butter on both sides. Cut the cheese and white bread into slices the same thickness as the apples. Spread the bread with butter, put a slice of cheese on top, and an apple circle with jam or jelly in the middle.
   2 apples.
   25 g of butter.
   100 g of cheese.
   Jam or fruit jelly.
  
   Danish-style apple sandwiches.
   Spread slices of white bread with butter, cover them completely with slices of cheese. Place a strip of tomato on top of the cheese. Then, on one side, slices of hard-boiled eggs, on the other, boiled in sugar syrup and cooled apple slices.
   1 apple.
   100 g of butter.
   100 g of cheese.
   2 tomatoes.
   1 egg.
  
   Sandwiches baked with cheese and apples.
   Spread slices of bread with butter, put thinly sliced slices of apples on top, slices of cheese on them. Place in the oven and bake until the cheese begins to melt. You can sprinkle grated nuts on top.
  
   Sandwiches with a mass of apples, cheese and butter.
   Grate the peeled apples and melted cheese, mix thoroughly with butter, grated hard cheese, and sour cream. Spread the slices of bread with this mass.
   40 g of hard cheese.
   50 g of processed cheese.
   4 tablespoons butter.
   1 apple.
   1 tablespoon sour cream.
  
   Sandwiches with cheese butter and apples.
   Mix the grated apple with grated cheese, butter and finely chopped onion. Put the mass on slices of bread, decorate with sprigs of parsley on top.
   100 g of cheese.
   4 tablespoons butter.
   1 apple.
   1 tablespoon chopped onion. (probably sweet)
   4 sprigs of parsley.
  
   Sandwiches with apples and sorrel.
   Mix softened butter with sorrel leaves. Add the coarsely grated apple. Beat the mixture, put it on slices of bread and garnish with sprigs of parsley.
   100 g of butter.
   1 apple.
   2 tablespoons finely chopped sorrel.
   4 sprigs of parsley.
  
   Sandwiches with herring paste and apples.
   Herring fillet soaked in milk and pressed white bread, onion, boiled egg through a meat grinder. Add grated sour apple and vegetable oil to the resulting mass and mix everything well. Place the cooked herring paste on slices of rye bread, spread with butter. Sprinkle finely chopped green onions on top and garnish with slices of sour apples.
   100 g of herring fillet. (0.5-0.3 fillets)
   1 head of onion.
   1 apple.
   1 egg.
   1 teaspoon of vegetable oil.
   2 tablespoons finely chopped green onions.
  
   Sandwiches with herring and apple salad.
   Finely chop all the products, add spices and mix. The prepared salad should have a thick consistency. Cover the slices of bread with lettuce leaves, lay the salad of herring and apples on them. Decorate the sandwiches with slices of apple and tomato.
   200 g of herring. (1 fillet or 0.6 if large)
   2 apples.
   1 pickle
   1 head of onion
   2 tablespoons vegetable oil.
   1 egg.
   1 tomato.
   Lettuce leaves. Mustard, sugar, vinegar to taste.
  
   Leek and apple sandwiches.
   Wash the leeks well and cut them into rings. Peel the apples and grate them on a coarse grater. Mix everything and add spices. Place the cooked mass on slices of white bread spread with butter and garnish with leek rings and herbs.
   200 g of leek. (4 medium onions or 2 large ones)
   2 apples.
   2 tablespoons vegetable oil
   Herbs, salt and pepper to taste.
  
  
   Sandwiches with celery and apples.
   Boil the celery root in salted water, peel and grate on a medium grater. Peel the apple (preferably sour) and grate it on a coarse grater. Mix everything, add thick sour cream, salt, sugar and mix again. Spread a slice of bread with butter, put a lettuce leaf on it and a pile of celery mass on top.
   1 celery root.
   1 apple.
   1 tablespoon sour cream.
   Lettuce leaves, salt, sugar to taste.
  
   Sandwiches with horseradish, quince juice, whipped cream and quince.
   Horseradish is cleaned, washed and grated on a fine grater. Add sugar, salt and quince juice to taste. Beat up the thick cream and mix the prepared horseradish in them. Spread slices of white bread with butter, put the prepared whipped cream on top, decorate with slices of quince and serve immediately.
  
   Sandwiches with apricots.
   Spread slices of white bread with chocolate butter, put peeled, washed and chopped apricots on top.
  
   Peach sandwiches.
   Spread slices of white bread with butter and then honey. Place slices of peaches on top.
  
   Sandwiches with cottage cheese and oranges.
   Sort the raisins, rinse, and pour boiling water over them. After 5 minutes, drain the water, dry the raisins, mix with cottage cheese and honey. Put the curd mass on the pieces of bread, decorate with slices of orange on top.
   100 g of fat cottage cheese.
   1 tablespoon of raisins.
   1 tablespoon of honey.
   1 orange.
  
   Strawberry sandwiches.
   Spread slices of white bread with thick sour cream or curd mass. Place whole or sliced fresh strawberries on top.
  
   Sandwiches with sweet cottage cheese and raspberry jelly.
   Spread slices of rye or white bread with butter. Grind the cottage cheese well and add raspberry jelly to taste. Put a thick layer of curd mass on the slices of bread, and a piece of jelly on top. Serve with evening tea.
  

Closed sandwiches

   closed sandwiches are made from two slices of white bread 5-6 cm wide and 0.5 cm thick. both slices are spread with butter, sometimes pre-mixed with various seasonings - mustard for ham and sausage, grated cheese for liver sausage, horseradish for fish, southern sauce for meat, tongue. The product is placed on one slice of bread, the other is tightly covered.
  
   Pineapple and meat sandwiches.
   Fry slices of white bread, spread with butter, put on each piece of meat, pineapple and a slice of cheese. Put everything in the oven and bake until the cheese starts to melt. Decorate each sandwich with a slice of pineapple. Sprigs of parsley and a small mound of tomato paste.
   4 pieces of meat.
   8 slices of pineapple.
   4 slices of cheese.
   Butter, parsley, tomato paste.
  

Small sandwiches on toasted bread (canapes and tartins)

   For canapes, you can cut bread in the form of various shapes - round, diamond-shaped, square, etc. 0.5-1 cm thick. cut slightly stale bread should be fried in butter so that a crisp, ruddy crust forms and the bread is not dried.
   For canapes, you can also bake thinly rolled puff pastry, cutting out various 5-6 cm figures from it with a notch or a knife. For toasted bread sandwiches, spicy snack foods are usually used in a variety of combinations: cold-smoked fish, caviar, herring (especially chopped), spicy cheeses, pitted olives, pates, etc. this is such a beautiful mouth-watering snack that it can replace all other snacks if you make sandwiches from a variety of foods.
  
   Canap" with tomatoes and cucumbers.
   Place a semicircular slice of tomato and fresh cucumber on a round piece of toasted bread. The tomato and cucumber should make a full circle. Decorate the middle of the mug with mayonnaise and a slice of red radish.
  
  
  
   Canap" with cheese.
   Place a thin slice of cheese of the same shape on a crispy square of toasted bread, covering it in the middle with a small mound of butter mixed with tomato paste. Sprinkle grated cheese on top.
  
   Canapes with sprats, anchovies or herring.
   Place a piece of tomato on a piece of toasted rye bread, a circle of hard-boiled egg on it, and on top of anchovy or boneless sprat, or a slice of herring. Make a rim of mayonnaise around it, put a button of mayonnaise on the sprat and decorate the sandwich with green leaves or a slice of tomato. A herring sandwich can be covered with mayonnaise in the form of a lattice.
  
   Canap" with cold smoked fish.
   Place a thin piece of fish on an oval slice of bread, bend one end of it. Garnish with butter, parsley and a slice of cucumber.
  
   Tartins. These are also small sandwiches on toasted bread, but their special feature is the hot side dish. Meat and other products are placed hot on toasted bread. They are served on pie or dessert plates.
   For making tarts, you can recommend, for example, toasted ham, bacon, loin or sausage with fried eggs or fried onions, hot boiled beef with sauce, hot cutlets, cheese baked with slices of tomatoes, liver paste, omelet with green onions, etc.
  
  
   Croutons with plums.
   Spread slices of wheat bread with butter, put several pitted plum halves with the peel down on each slice. В ямки от косточек положить по кусочку сливочного масла и 0,25 ч ложки сахарного песка. Place the bread and plum on a baking sheet greased with butter and place in a heated oven for 10-15 minutes. The slices of bread should be browned, and the plums should become soft and juicy.
   30 plums.
   2 tablespoons butter.
   1-1.5 tablespoons granulated sugar.
  
   Toast with strawberries.
   Cut wheat bread into slices, sprinkle with water or milk, heat until soft in the oven or in a frying pan with a lid (without oil). Mash the strawberries, mix with sugar and put them on toast along with the resulting juice, which should be absorbed into the bread.
   If desired, cream or sour cream can be added to the berry puree. You can bake the berry mixture with croutons.
   200 g of wheat bread.
   0.5 cups of water or milk.
   1 cup of strawberries.
   2 tablespoons of sugar.
   1 tablespoon cream or sour cream (optional)
  
   Croutons with cottage cheese and blueberries.
   Cut wheat bread into slices, grease with butter or cream margarine, top with cottage cheese, ground with egg and sugar, and place a pile of blueberries in the middle. Bake in the oven. Sprinkle the berries with granulated sugar or put a little honey under them. Croutons can also be served with fresh berries sprinkled with granulated sugar.
   200 g of wheat bread.
   2 tablespoons butter margarine or butter.
   0.75 cups of cottage cheese.
   1 egg.
   2 tablespoons granulated sugar.
   5 tablespoons blueberries
   Honey to taste.
  

Weights and oil mixtures for sandwiches. As well as independent dishes.

   Oil mixtures are made from softened butter, which is not heated over a fire, but kept warm for a while. It is not recommended to use mixtures for sandwiches with hot foods.
  
   Oil with mustard.
   Put the softened butter in a ceramic bowl, add the prepared mustard and carefully grind it with a spatula or spoon.
   100 g of butter.
   10 g of ready-made mustard.
  
   Butter with sprats or sardines.
   Fry the finely chopped onion in oil, adding a little hot water so that the onion becomes soft and does not brown. Rub the sprats or sardines and toasted onions through a sieve, season this mixture with grated raw apple and salt. Then mix thoroughly with softened butter.
   200 g of butter.
   50 g - sardines or sprats. - about 2 tablespoons.
   30 g - apples.
   1 small onion head.
   It can be served with hot boiled potatoes.
  
   Butter with sprats.
   Peeled from the inside and bones of sprats without heads and tails, rub through a sieve and mix thoroughly with softened butter.
   200 g of butter.
   75 g - sprats. - about 2.5 tablespoons.
   It can be served with hot boiled potatoes.
  
   The oil is green.
   Dry the washed parsley without stalks with a towel, chop very finely, grind, add a little salt, and mix thoroughly with softened butter, adding lemon juice.
   100 g of butter.
   15 g of greens. - a tablespoon of chopped greens.
   Lemon juice to taste.
  
   The mass of ham.
   Put cold, hard-boiled eggs and ham through a meat grinder, add softened butter. Season the mixture with mustard, salt, pepper and grind thoroughly.
   200 g of ham.
   2 - eggs.
   50 g of butter.
   Mustard, salt, pepper - to taste.
   This mass can be used as a filling for pancakes.
  
   Cheese mass for sandwiches
   Finely grated hard cheese is well ground with softened butter, mustard and hard-boiled egg yolks. The mass should be lush and lump-free.
   200 g of cheese.
   2 - yolks.
   100 g of butter.
   1 tsp. - ready mustard.
  
   Mass of hot smoked fish.
   Peel the fish from the skin and bones, and put it through a meat grinder along with the yolks of boiled eggs. Season with butter, lemon juice and grind thoroughly.
   300 g of fish.
   2 - yolks.
   75 g of butter.
   Lemon juice to taste.
   It can be served with hot fried potatoes.
  
   Mass of брынзы.
   Mash the брынзы with a wooden spoon and grind it with sour cream.
   200 g of брынзы.
   100 g of sour cream.
  
   Thina. (tahin)
   Thick paste made from ground sesame seeds. Mix sesame seeds, lightly dried in the oven, and olive oil in a blender.
   2 cups sesame seeds
   0.25 cup olive oil
  
   A mixture of Dukka.
   Heat the peanuts, sesame seeds, coriander and cumin in a dry pan until golden, then grind in a blender until smooth. Add salt and black pepper. Store in a tightly sealed container.
   200 g of peanuts.
   100 g of sesame seeds.
   100 g of coriander seeds.
   50 g cumin
   1 teaspoon of sea salt.
   Freshly ground black pepper to taste.
  
   Horseradish butter.
   Beat butter into a foam and mix with well-mashed horseradish. The resulting mixture is spread on bread.
   200 g of butter.
   5 tablespoons grated horseradish.
  
   Garlic butter
   Peel the garlic, boil it in boiling water, dry it well, grind it in a mortar and rub it through a sieve adding butter.
   200 g of garlic.
   250 g of butter.
  
   Garlic butter with basil and cheese.
   Grind garlic in a mortar, add basil greens, also grind, add butter, cheese and stir until smooth.
   It can be served as a seasoning for fish dishes and pasta.
   200 g of butter.
   0.5 heads of garlic.
   12 sprigs of green basil.
   4 tablespoons grated cheese
   Salt to taste.
  

Salads and vinaigrettes.

   Salads and vinaigrettes are favorite snack dishes. For their preparation, raw, boiled, canned, pickled vegetables are used, as well as fruits and fruit marinades, boiled and canned meat and fish products, boiled and fried poultry, wild poultry.
   The salad of raw vegetables and fruits includes, depending on its recipe, green lettuce, fresh cucumbers, tomatoes, green onions, radishes, all kinds of cabbage, carrots, radishes, peppers, apples.
   Vinaigrettes are made from boiled vegetables (potatoes, beets, carrots) with the addition of pickled cucumbers, onions and green onions, sauerkraut, pickled vegetables and fruits. Some vinaigrettes contain herring, boiled or canned meat or fish, and eggs.
   Salads and vinaigrettes are seasoned with either a mixture of vinegar or lemon juice with vegetable oil, salt and pepper, or mayonnaise. Some salads made from raw vegetables are seasoned with sour cream. In children's and dietary nutrition, lemon juice is recommended instead of vinegar for salads, and juice squeezed from cranberries for vinaigrettes.
   To diversify the taste of salads, you can add sugar, mustard, and ready-made hot sauces to the dressings.
   It is advisable to flavor salads by adding parsley, dill, and lemon juice. To prepare sauces and dressings, you need to take fine table salt, powdered sugar and grape or apple vinegar or infused with tarragon.
   Salads, especially green ones, should be salted just before serving, otherwise the greens and vegetables give off a lot of juice, lose their appearance and taste.
   Boiled products must be cooled before use, it is advisable to cut them into approximately the same pieces.
   It is recommended to cut the salad ingredients and season it with sauce immediately before serving. Salads left over after lunch or dinner are stored in the refrigerator, however, it is worth considering that even short-term storage of seasoned salad worsens its taste and reduces its nutritional value.
   All vegetables and fruits intended for salads and vinaigrettes should be thoroughly washed before and after cleaning.
   Salads and vinaigrettes are usually decorated with the same products from which they are prepared, choosing them in contrast with the color of the vegetable mass.
   Preparation of vegetables and fruits for salads and vinaigrettes. The taste and appearance of the finished dish largely depend on how the products are prepared.
   Green salad. Healthy lettuce leaves are selected and thoroughly rinsed in cold water, changing the water 2-3 times. Then the salad is spread on a sieve to drain the water, and dried on a napkin before cooking.
   Salad celery. After removing the roots, cut out the darkened areas of the stems with a knife and after keeping 1-2 hours in cold water, rinse the celery 2 times in clean water.
   Parsley greens. The greens (sprigs) of parsley washed in water are used to decorate salads.
   Cucumbers are fresh. They wash and peel the bitter cucumbers, cut them into slices, strips or cubes. Cucumbers from greenhouses usually do not have their skins cut off.
   Cucumbers are salty. Cut into slices, large ones are peeled.
   Tomatoes. Ripe large tomatoes are selected for the salad. Rinse with cold water and cut into slices. If you need to cook tomatoes without peel, then put them in boiling water for 1 minute, and then immediately peel them.
   Onion and green onion. Large sweet onions are most suitable for salad. It is cleaned, cut into very thin slices, and disassembled into rings. To remove excessive bitterness, sliced onions can be poured with vinegar. Or pour boiling water for 1-2 minutes.
   Green onions, chopped and washed with cold water, are cut into 3-4 cm pieces for salads, and onions are cut into smaller pieces for vinaigrettes.
   Apples and pears. They are peeled off. If the apples are cut into circles, then the middle with the grains is pre-removed with a special notch. You can first cut the apples and pears into 4 pieces, cut out the core, and then cut them into slices, straws, or cubes.
   Oranges and tangerines. They are peeled, disassembled into slices or cut into circles (without grains). Peel off the peel (top layer), thinly slice and sprinkle the salad.
   Grapes, cherries, strawberries, and other berries. Healthy ripe berries are selected, washed in cold water, dried on a sieve. The pits of cherries and cherries are removed.
   Carrots, turnips. Peeled, washed and boiled (preferably in a broth intended for soup). The cooled vegetables are cut into slices or small cubes. (0.5 cm).
   You can use these vegetables raw for salads: wash, peel and cut into small cubes.
   Potato. Boiled in the peel. They are cooled, peeled and sliced.
   Beet. Boiled or baked in the oven, without peeling, without adding salt. Then cooled and sliced.
   Asparagus. They are washed, a thin layer of skin is removed, then washed again and cut into sticks 3-4 cm long. boiled in salted water, cooled and stored in broth.
   Cauliflower. They are disassembled into small stumps, boiled and stored in the same way as asparagus.
   Bean and pea pods. The veins are cleaned and washed, the bean pods are cut into pieces 2-3 cm long, the pea pods are cut in half. Each variety of pods is boiled separately in boiling salted water. After cooking, they are thrown into a colander and cooled.
   Canned vegetables. Peas, beans, cauliflower, carrots, beets, tomatoes and other canned vegetables are very convenient for salads, as they do not require pre-preparation and cooking. Before adding canned vegetables to the salad, dry them in a sieve or colander.
  
   Green salad with sour cream and egg.
   Slice the washed and dried green salad and put it in a bowl. Cut hard-boiled eggs into thin slices and mix with sour cream dressing with vinegar. Before serving, season the salad, put it in a salad bowl, garnish with slices of fresh cucumbers and sprinkle with finely chopped dill or parsley.
   300 g of green salad.
   1 - fresh cucumber.
   2 - eggs.
   0.5 cups of vinegar and sour cream dressing.
  
   Green salad with oil and vinegar.
   Slice the washed and dried green salad and put it in a salad bowl. Before serving, pour the vinegar dressing with salt, ground pepper, sugar and vegetable oil. Stir and sprinkle with dill or parsley. On top of the salad, you can put fresh cucumbers, sliced into circles, as well as crusts of white bread, grated with garlic and sliced into lozenges.
   Salad is served with grilled and boiled meat dishes, as well as fried fish.
   300 g of green salad.
   0.25 cups of vinegar dressing made from vinegar and vegetable oil. (1 tablespoon vinegar, salt, ground pepper to taste, 0.25 teaspoons powdered sugar, 2-3 tablespoons vegetable oil.)
  
   Radish salad with sour cream and egg yolk.
   Wash the radishes (pre-peel the white ones), cut into thin slices. Grind the yolk of a hard-boiled egg in a bowl, adding sour cream and salt. Season the radishes with this mixture, add the thinly sliced egg white and mix. Sprinkle the salad with chopped herbs.
   2-3 bunches of radishes.
   1 - egg.
   0.5 cups of sour cream (or 1 cup of yogurt)
   Dill greens.
  
   Green onion salad with egg.
   Peel the hard-boiled eggs from the shell, cut into cubes, leaving 1 yolk for the sauce. Finely chop the washed green onions and mix them with the chopped eggs. Prepare the sauce: carefully grind the yolk in a cup, stir with mustard until smooth and without stopping to grind, combine with oil, season with salt, sugar, pepper to taste. Season the salad with the prepared sauce, garnish with slices of tomatoes or decoratively chopped carrots, or red pepper.
   150 g of green onion. (2-3 bundles)
   5 - eggs
   4 tablespoons of vegetable oil.
   1 tablespoon of ready-made mustard
  
   Beetroot salad with horseradish.
   Boil the beets that have not been peeled, cool, peel and cut into thin slices. Boil water with vinegar, adding salt, spices, and sugar to taste. Grate on a grater with large holes or scrape horseradish with shavings. Put the beetroot in layers in ceramic or glass dishes, sprinkling each layer with horseradish. Pour in the prepared marinade. Store in a cool place. The salad will be ready for use in 1-2 days.
   500 g of beetroot.
   0.5 cups of vinegar.
   2 horseradish roots.
   1 bay leaf.
   5-6 peas of pepper.
  
   Pumpkin salad with apples. (dessert) - I tried it with store-bought juice - it's delicious.
   Cut the raw young pumpkin into thin strips and mix with sliced apples. Add lemon or orange juice for sharpness, and honey for sweetness. Sprinkle the salad with crushed nuts.
   500 g of pumpkin.
   3 - apples.
   Juice of 1 lemon or orange. (0,25 cup)
   3 tablespoons of honey.
   0.5 cups of crushed nuts.
  
   Refreshing salad with radish.
   Thoroughly wash the radish, carrot and apple with a brush, peel, wash again and grate on a fine grater. Mix the mixture evenly. Add the minced garlic and zest. Squeeze the lemon juice into the salad, mix again, add a little salt.
   1 - a small radish.
   1 - medium carrots.
   1 - Antonov apple.
   3-4 cloves of garlic.
   0.25 lemon.
   0.5 teaspoons of ground dry zest or fresh zest from a quarter of a lemon.
  
   Salad of tomatoes, cucumbers and sweet peppers.
   Wash the cucumbers and tomatoes in cold water. Cut out the stem of the sweet bell pepper and carefully remove the seeds. Rinse the peeled onion in cold water. Cut cucumbers and tomatoes into circles, and peppers and onions into rings. Rinse and finely chop the cilantro, basil and parsley. Place the vegetables in rows in a salad bowl, add salt and pepper to taste, garnish with onion rings, drizzle with vinegar and sprinkle with chopped herbs.
   100 g of tomatoes.
   50 g of sweet bell pepper.
   100 g of cucumbers.
   1 onion head.
   Spicy greens.
  
   Salad of red pepper, green peas and rice.
   Cook the crumbly rice. Bake the red bell pepper in the oven, cut it into long strips. Boil the green peas. Mix vegetables with rice, add salt to taste. Season with a sauce of vegetable oil, vinegar and sugar. Place in a salad bowl and garnish with egg slices. Salad can be prepared faster using pickled red peppers and canned green peas. At the same time, less vinegar is added to the dressing.
   1 cup of boiled rice.
   6 pods. - red pepper.
   1 cup of boiled green peas.
   2 tablespoons vinegar
   2 tablespoons vegetable oil.
   1 egg.
  
   Eggplant salad with onions and green peas.
   Wash the eggplants, peel them, cut them into slices and put them lightly in a frying pan, dipped in heated vegetable oil. Cut the washed onion into cubes, dip into the stewed eggplant and immediately remove everything, cool, mix with peas, finely chopped apple and eggs, diced, season with salt, lemon juice and sugar to taste. Put it in a salad bowl and pour the sauce made from mayonnaise with sour cream, mustard and garlic. Garnish with tomato slices.
   300 g of eggplant.
   150 g of onion. (3 medium onions.)
   100 g of canned green peas.
   2 - hard-boiled eggs.
   1 - an apple.
   0.5 cups of mayonnaise.
   1 teaspoon of ready-made mustard.
   2 cloves of garlic.
   0.5 cups of sour cream.
   1 tablespoon of vegetable oil.
  
   Salad of canned green beans.
   In a porcelain bowl, pour the juice of canned beans, add sugar and vinegar to it. Cut the peeled onion into thin rings and put it in the juice prepared for the salad. Add a little pepper, salt, and green string beans.
   The salad should be cooked 3 hours before serving, so that the flavors have time to combine.
   It is served with cold grilled meat.
   1 can of green beans
   150 g of onion. (3 medium onions.)
   30 g of vinegar. (2 tablespoons.)
   30 g of sugar. (1.5 full tablespoons without a slide.)
   10 g of salt (a heaped teaspoon.)
   Pepper on the tip of a knife.
  
   Vegetable salad with meat.
   Finely chop boiled chilled meat, boiled potatoes, cucumbers, apple and hard-boiled egg, mix, add green peas, season with mayonnaise and decorate with egg slices, pieces of meat and lettuce leaves.
   200 g of meat.
   2-3 potatoes
   1 apple
   2 fresh or pickled cucumbers.
   2 eggs (1 for decoration)
   8 tablespoons canned green peas. (200 g jar)
   0.5 cups of mayonnaise
   Green salad for decoration.
  
  
  
   Salad of domestic or wild poultry.
   Fillet of boiled or fried chicken (grouse or partridge), boiled potatoes, cucumbers, hard-boiled egg and peeled apple cut into thin slices, lettuce leaves cut into 2-3 pieces each. Put it in a bowl, add salt, mix with mayonnaise, add salt, vinegar (lemon juice) and powdered sugar. Place the seasoned salad in a salad bowl, garnish with lettuce leaves and slices of hard-boiled eggs, as well as slices of tomatoes and fresh cucumbers.
   Chicken fillet (grouse, partridge) watch the video how to pluck a chicken in 10 minutes.
   4 potatoes
   2 fresh or salted cucumbers
   100 g of green salad.
   2 eggs (1 for decoration)
   1 apple.
   0.5 cups of mayonnaise.
   1 tablespoon vinegar (lemon juice)
   0.5 teaspoons powdered sugar.
  
   Fish fillet salad with egg and herbs.
   Boil the fillet of sea fish, cool and cut into thin slices, and the hard-boiled egg into cubes. Put everything in a bowl, add salt and pepper to taste. (you can add a little granulated sugar or powdered sugar). Stir, pour mayonnaise mixed with sour cream. Sprinkle with finely chopped parsley, garnish with sprigs of parsley and lemon slices.
   300 g of fillet of sea fish.
   1 egg.
   0.25 cups of mayonnaise.
   0.25 cups sour cream.
   30 g of parsley.
   1 lemon.
  
   Salad of oily sea fish.
   Boil the fish in cucumber brine or salted water, cool well and cut into thin slices, and the hard-boiled egg into cubes. (to remove the unpleasant taste of boiled fat) Put everything in a salad bowl, add salt and pepper to taste, mix, sprinkle with parsley, pour mayonnaise mixed with sour cream. Decorate the finished salad with lemon slices or pickled vegetables.
   300 g of fatty fish fillet.
   1 tablespoon of mayonnaise.
   1 tablespoon sour cream.
   1 egg.
   30 g of parsley. (for decoration)
  
   Fish salad with horseradish.
   Cut the boiled cold fish into pieces. Peeled boiled potatoes and cucumbers cut into slices. Put grated horseradish in a bowl, add mayonnaise, salt, vinegar, mix with chopped fish, potatoes, cucumbers and transfer to a salad bowl. Decorate the salad with cucumber slices, finely chopped green onions, grated horseradish and parsley.
   250 g of fish.
   4 potatoes.
   2 pickles.
   100 g of horseradish.
   0.5 cups of mayonnaise.
   2 teaspoons of vinegar.
   50 g of green onions.
  
   Salad of kilek, hamsa, and tulka's.
   Cut boiled potatoes and carrots, fresh and pickled cucumbers, tomatoes into slices, green onions into slices about 2 cm long, add canned green peas, the flesh of salted peels (without the head, insides and tail). To prepare the dressing: mix sugar, salt, ground pepper, dilute with vinegar and add vegetable oil.
   150 g kilka - jar. (hamsa, tuylka)
   2-3 potatoes.
   1-2 cucumbers.
   1-2 tomatoes.
   1 carrot.
   2 heads of green onions with feathers.
   3 tablespoons green peas.
   5-6 leaves of green salad.
   2 teaspoons chopped dill and parsley.
   For refueling:
   3 tablespoons of vinegar 2-3%
   0.5 teaspoons of sugar.
   Salt and ground pepper to taste.
  
   Potato salad with squid.
   Thaw the frozen squid fillet, remove the skin from the fillet, rinse it thoroughly in cold water, then beat off both sides and boil in salted water at a low boil for 3-5 minutes, then cool in the broth and cut into strips. Cut the boiled potatoes into slices, wash and chop the green onions. Cut the cucumbers into strips. (I sliced it like a potato) Mix the vegetables with the squid, add salt and pepper to taste, and mix again. Before serving, season the salad with sour cream and sprinkle with finely chopped parsley or dill. (I seasoned it with mayonnaise)
   200 g of squid - 1 squid.
   4-5 potatoes.
   2-3 pickles.
   50-100 g of green onion.
   100 g of sour cream. (mayonnaise)
   Greens.
  
   Vegetable salad with canned sea cabbage.
   Chop the white cabbage, grind it with salt, and squeeze it out slightly. Chop the pepper. Finely chop the onion. Combine the prepared vegetables, cabbage, pepper and most of the onion with sea cabbage, add salt to taste, season with vegetable oil and sugar. Put it in a salad bowl, garnish with sliced cucumber and sprinkle with green onions.
   150-200 g of canned sea cabbage.
   150 g of white cabbage. 0.2 fork.
   50 g of green onions.
   100 g of sweet pepper. - 1 medium pepper
   1 fresh cucumber.
   3 tablespoons vegetable oil.
   20 g of sugar. 1.5 tablespoons.
  
   Makfusa (baked zucchini salad)
   Wash the courgettes and cut them in half lengthwise. Peel the onion and cut it into 4 pieces. Grease the zucchini and onion with olive oil.
   Preheat the oven to 200 degrees Celsius, put the vegetables on a baking sheet and bake until soft (20 minutes).
   Scald tomatoes with boiling water, peel, and cut into small cubes. Remove the zucchini and onion from the oven, cool and divide into medium-sized pieces with a fork. Peel the garlic. Wash the ore pepper and remove the seeds.
   Grind garlic with salt and ore in a mortar. Add lemon juice. Wash and finely chop the parsley. Put the salad in a bowl, mix with the garlic mixture. Add salt to taste. Drizzle with olive oil. Sprinkle with herbs and serve.
   3 small courgettes (you can also use zucchini or eggplant.)
   1 onion. (large)
   2-3 tablespoons olive oil.
   3 tomatoes (medium)
   2 cloves of garlic.
   1 green ore pepper.
   Salt to taste
   0.5 lemon juice.
   0.5 bunch of parsley.
  
   Fatouche vegetable salad.
   Wash and finely chop tomatoes, cucumbers and radishes. Peel the ore pepper from the seeds and chop it. Wash the green onions and chop them finely.
   Wash the arugula, parsley and cilantro, and shake off the water. Finely chop the parsley and coriander. Mix the vegetables and finely chopped herbs in a bowl, sprinkle with arugula. Add salt to taste.
   Mix olive oil with lemon juice and pour this dressing over the salad. Put it in a salad bowl. Sprinkle with the dukka mixture and serve.
   3 tomatoes (large)
   2 cucumbers (medium)
   3 radishes.
   1 ore pepper.
   3-4 green onion feathers.
   0.25 bunch of arugula.
   0.25 bunch of parsley.
   0.25 bunch of cilantro.
   Salt to taste.
   4 tablespoons olive oil.
   4 tablespoons lemon juice.
   2 tablespoons of the dukka mixture. (see mixtures)
  
   Tabouleh salad with bulgur.
   Pour a glass of boiling water over the bulgur. Let it brew for 25-30 minutes. Wash and dry the tomatoes, parsley and green onions. Cut the tomato into small cubes. Finely chop the greens. Drain the water from the bulgur. Mix it in a salad bowl with tomatoes and herbs. Beat olive oil with lemon juice, pour this dressing over the salad, add salt to taste, and mix. Let stand in the refrigerator for 1 hour before serving.
   0.5 cups of bulgur.
   1 tomato. (average)
   1 bunch of parsley.
   2-3 green onion feathers.
   2 tablespoons olive oil.
   Juice of 0.5 lemon.
   Salt to taste.
  
   Eggplant salad with pomegranates.
   Squeeze the juice out of the pomegranate and mix it with garlic, ground with salt. Bake the eggplants without fat, peel, chop the flesh, add the prepared seasoning with pomegranate juice and very finely chopped capsicum. Then mix everything, put it on a plate and sprinkle with pomegranate seeds.
   4 eggplants
   4 pomegranates for juice.
   4 cloves of garlic.
   0.5 cups of pomegranate seeds.
   Capsicum, salt to taste.
  
   Rutabaga salad with vegetables.
   Cut boiled carrots, rutabagas, potatoes and bean pods into cubes, add canned green peas, slices of pickled cucumbers and finely chopped parsley. You can completely replace potatoes with rutabagas. Bean pods with canned green peas, parsley with finely chopped tarragon greens or green lettuce leaves. You can mix tarragon with parsley in equal proportions. Season the vegetables with mayonnaise, salt and pepper.
   Put the salad in a salad bowl, put the olives on both sides of the slide. And hard-boiled eggs, sliced into slices.
   1 rutabaga
   2 carrots.
   3 potatoes.
   0.5 cups of beans in pods.
   0.5 cups of canned green peas.
   1 pickle.
   1 cup olives.
   4 eggs
   2 tablespoons of parsley.
   1 can of mayonnaise.
   Pepper and salt to taste.
  
   Salad of rutabagas, turnips and apples.
   Combine rutabagas and turnips cut into thin strips or grated with sliced apple, raisins, sour cream. Add sugar, diluted citric acid, salt, and mix. Garnish with lettuce leaves and apples when serving.
   1 rutabaga
   1 turnip
   1 apple
   2 tablespoons of raisins
   2 tablespoons sour cream.
   1 teaspoon of sugar
   Green salad
   Citric acid on the tip of the knife.
  
   Pea salad with meat.
   Cut the boiled meat and vegetables into small cubes, combine with boiled peas and chopped hard-boiled egg. Season with mayonnaise.
   1 cup of peas.
   400 g of pork.
   2 potatoes.
   4 pickles.
   2 eggs.
   250 g of mayonnaise.
  
   Pea salad with apples.
   Combine boiled peas with peeled, diced apples and boiled carrots, add salt and season with mayonnaise or sour cream.
   1 cup of peas.
   4 carrots.
   3 apples.
   1 cup sour cream or mayonnaise.
  
  
  
  
   Pea salad with apples and sweet peppers.
   Soak the peas, then boil them. Carrots and apples cut into small cubes, sweet bell pepper into strips. Combine all the products, season with lemon juice, salt, pour vegetable oil and sprinkle with dill.
   1 cup of dry, unpeeled peas
   2 apples
   1 carrot
   2 sweet bell peppers
   4 tablespoons vegetable oil
   1 tablespoon lemon juice.
   1 tablespoon finely chopped dill.
  
   Pea salad with apples, sweet peppers and onions.
   Soak the peas for 5-6 hours, then drain the water, pour it with cold boiled water (1 kg of swollen peas - 2 liters of water) and cook until tender at a low boil for 2 hours. Add salt 10-15 minutes before cooking. Transfer the boiled peas to a colander, let the broth drain and cool. Cut the prepared sweet peppers and fresh peeled apples into strips, green onions into rings. Mix everything with the peas and season with vinegar, sugar, salt, and vegetable oil. Sprinkle the salad with finely chopped herbs.
   1.5 cups of peas.
   3 apples
   2 sweet peppers
   3 heads of green onions with feathers.
   3-4 tablespoons of vegetable oil.
   0.5 cups vinegar.
   1 tablespoon finely chopped greens.
  
   Zucchini salad is sweet.
   Add a large apple, finely chopped salted or pickled cucumber, onion, and dill greens to the coarsely grated zucchini. Mix everything well and sprinkle with sugar. Add a little mayonnaise.
   1 small squash
   1 large apple
   1 pickled cucumber
   1 onion head.
   1 bunch of dill
   1 tablespoon granulated sugar.
   Mayonnaise to taste.
  
   Zucchini salad with tomatoes.
   Wash, peel and coarsely grate the zucchini. Add fresh tomatoes, cut into thin slices. Mix with finely chopped onion, chopped herbs and grated lemon zest. Add salt. Season with mayonnaise.
   1 small zucchini.
   3 tomatoes.
   1 head of onion.
   1 bunch of dill greens.
   1 teaspoon lemon zest.
   Salt and mayonnaise to taste.
  
   Zucchini salad with apples.
   Peel the zucchini and onion into strips, add sliced apples, pickled cucumbers, ground pepper and mix everything together. When serving, sprinkle with chopped garlic, drizzle with mayonnaise and garnish with tarragon greens.
   1 zucchini
   2 apples
   1 pickle.
   1 head of onion.
   1 tablespoon of tarragon greens.
   3 cloves of garlic.
   4 tablespoons of mayonnaise.
   Ground pepper to taste.
  
   Zucchini salad with carrots and apples.
   Cut the zucchini, apples and carrots into strips, add salt, lemon juice, sprinkle with green onions and drizzle with mayonnaise.
   300 g of zucchini
   2 apples
   1 carrot
   1 tablespoon lemon juice.
   2 tablespoons finely chopped green onions.
   4 tablespoons of mayonnaise.
  
   White cabbage salad.
   Chop the cabbage very finely, add a lot of salt and let it stand for 30 minutes. Then put it in a deep bowl, pour boiling water over it, cover it with a lid and let it stand for 30 minutes. Then discard on a sieve, drain, squeeze, season with vinegar, vegetable oil, sugar.
   1 small head of cabbage
   2 tablespoons vinegar.
   2 tablespoons vegetable oil.
   Salt and sugar to taste.
  
  
  
  
   White cabbage salad with tomatoes and apples.
   Cut the cabbage into strips, mix with salt and sugar, rub with your hands until the juice appears. Squeeze out the juice. Season cabbage, sliced tomatoes, apples and leeks with vegetable oil sauce and fruit juice. And mix well.
   Place in a salad bowl and garnish with herbs and leek rings, which are previously rolled in ground paprika.
   200 g of cabbage.
   3 tomatoes.
   2 apples,
   1 leek.
   0.5 cups vegetable oil sauce.
   Greens to taste.
  
   Salad of white cabbage and apples in the American style.
   Carefully make a recess in the cabbage heads without damaging the leaves from the outside. Chop the removed part of the cabbage and immerse it in ice water for 30 minutes. Slice the apples without removing the skin, mix with the cabbage and season the mixture with cream. Add salt and sugar. Cool well. Fill the heads with lettuce, garnish with cherries, apple slices, and grated carrots.
   2 heads of cabbage (preferably red and white cabbage )
   2 cups cream
   4 sweet apples
   A few cherries, apple slices and grated carrots for decoration.
  
   White cabbage salad with apples and green peas. (make)
   Wash the peeled fresh cabbage, cut out the stalk, cut into strips, put in a saucepan, add salt, pour 3% vinegar, heat while stirring on the stove. When the cabbage settles, it becomes soft (not crispy!), remove from heat and cool quickly in a spacious bowl.
   Peel the green pea pods, cut into strips, boil in boiling salted water, transfer to a colander, cool.
   Peel fresh apples, cut into strips, mix with pods, cabbage and season with vegetable oil and sugar. If the salad is not hot enough, add vinegar. Instead of fresh apples, you can use pickled ones.
   600-700 g of fresh cabbage
   3 apples.
   4-5 tablespoons of green peas (without broth)
   2 heads of green onions with feathers.
   4-5 tablespoons of mayonnaise.
   0.5 teaspoons of the southern sauce.
   1-2 teaspoons of grated parsley or dill.
  
   White cabbage salad with quince and carrots.
   Cut cabbage, carrots, quince and onion into strips and mix. Drizzle with mayonnaise and sprinkle with parsley.
   300 g of white cabbage
   1 carrot.
   1 quince
   1 head of onion.
   4 tablespoons mayonnaise
   2 tablespoons finely chopped parsley.
  
   White cabbage salad with quince and celery.
   Chop the white cabbage, add a little salt and rub it with your hands. Cut the peeled quince into slices, celery into 5 cm long strips. Mix everything together, put in a salad bowl, add sugar and pour vinegar.
   Serve with fried and boiled meat and fish dishes, and as an independent dish.
   500 g of white cabbage
   1 celery stalk (leaf or root)
   1 quince
   0.25 cup vinegar.
   0.5 tablespoons of sugar.
  
   Salad of white cabbage, carrots and cherry plums.
   Pour boiling water over the cherry plum, peel, and slice the fruits. Grate the carrots on a coarse grater. Mix with finely chopped cabbage, cherry plum, season with ground pepper and mayonnaise, garnish with cherry plum and sprinkle with thyme. 200 g of white cabbage
   1 cup of cherry plums.
   1 carrot
   4 tablespoons of mayonnaise.
   2 tablespoons finely chopped thyme greens.
  
   White cabbage salad with apricots. (make)
   Mix chopped fresh or sauerkraut with fresh or apricots taken from the compote. Season with salt, cumin, pepper, add mayonnaise mixed with whipped cream. Garnish with apricot slices. Add sour juice to the fresh cabbage.
   300 g of sauerkraut or 400 g of fresh cabbage.
   1 cup apricots.
   2 tablespoons sour juice (for fresh cabbage)
   0.5 cups mayonnaise.
   0.5 cups of whipped cream.
   Salt, pepper, cumin to taste.
  
   White cabbage salad with orange. (make)
   Chop the prepared cabbage, mash it and warm it up until soft, sprinkle with orange juice, keep it in a cold place for 1 hour. Add sliced orange and grated apple, mix with mayonnaise. (can be replaced with vegetable oil and pepper)
   250 g of white cabbage or red cabbage. (you can use sauerkraut, but less sour juice.)
   1.3 cups of orange juice.
   1 orange
   1 large sour apple
   0.5 cups of mayonnaise. (can be replaced with vegetable oil and pepper)
  
   White cabbage salad with fruit. (make)
   Chop the cabbage thinly, put it in a bowl, pour vinegar and strained fruit or berry marinade, add salt and heat while stirring. When the cabbage settles, remove from heat and cool quickly. Add some finely chopped onion, fresh and canned fruits, vegetable oil, sugar to the cabbage and mix gently. When serving, sprinkle with finely chopped green onions.
   120 g of white cabbage.
   0.5 apples
   0.33 cups of pickled plums.
   0.33 cups of pickled cherries.
   1 tablespoon of 3% vinegar.
   2 tablespoons of liquid from pickled fruits or berries.
   1 tablespoon sugar
   1 tablespoon vegetable oil
   1 tablespoon finely chopped green onion.
   Spices to taste.
  
  
  
   Salad of white cabbage and plums. (make)
   Cut the cabbage into strips, mix with salt and sugar, and rub with your hands until the juice appears. Squeeze out the juice. Add grated carrots and apples, washed raisins, sliced plums, green onions and season with a mixture of mayonnaise and kefir. Mix well and put in a salad bowl. Sprinkle with finely chopped green onions.
   300 g of cabbage
   1 carrot.
   2 apples
   200 g of plums.
   0.5 cups of raisins.
   2 tablespoons finely chopped green onions.
   2 tablespoons mayonnaise
   3 tablespoons kefir.
  
   Salad of white cabbage and prunes. (try it)
   Cut fresh cabbage into strips, sprinkle with sugar, rub with your hands until the juice appears. Squeeze out the juice. Put the prunes in the water, allowing it to swell, remove the seeds and cut into cubes. Grate the peeled and washed carrots on a coarse grater. Mix all the ingredients in a bowl, add spices and citric acid diluted in a small amount of water. Put the salad in a glass bowl and garnish with whole plums, carrots and cabbage.
   400 g of cabbage
   1 cup of prunes
   1 carrot.
  
   White cabbage salad with pickled cherries. (try it)
   Chop the white cabbage, put it in a bowl, pour the berry marinade, add salt and heat while stirring. As soon as the cabbage settles, remove it from the stove and cool quickly. Add finely chopped onion, pickled cherries, vegetable oil, sugar to the cabbage and mix gently.
   When serving, sprinkle with finely chopped onion.
   200 g of white cabbage
   0.33 cups of pickled cherries.
   1 tablespoon of 3% vinegar.
   2 tablespoons of berry marinade.
   1 tablespoon of sugar.
   1 tablespoon vegetable oil.
   1 tablespoon finely chopped green onion.
   1 tablespoon of spices.
  
   Sauerkraut salad with green peas and beans. (awesome)
   Take sauerkraut if you squeeze out a lot of juice. Add canned green peas and canned beans, both without juice. Add two tablespoons of vegetable oil, not refined. Mix everything together. Put it in the refrigerator to infuse.
   500 g of sauerkraut. (container)
   250 g green peas (1 large jar)
   200-250 g canned beans (1 large jar)
   2 tablespoons vegetable oil
  
   Sauerkraut salad with apples and chicken (delicious)
   Boil the whole chicken breast for 30 minutes in salted water. Sauerkraut (if you squeeze out a lot of juice) is mixed with chicken cut into pieces and left in the broth. Add diced apple, add green peas (without brine), add onion, chopped into half rings, scalded in boiling water. (keep in boiling water in a colander for 3-5 minutes). Add 4 tablespoons of vegetable oil, not refined. Add pepper.
   300-400 g of chicken breast
   1 large apple (sweet and sour)
   1 large jar of green peas.
   1 large onion bulb.
   4 tablespoons of vegetable oil, not refined.
   Pepper to taste.
   0.5 tablespoons of salt.
  
   Sauerkraut salad with Hawaiian mixture. (awesome)
   Boil the whole chicken breast for 30 minutes. Let cool in the broth. Cut into pieces or slice. Mix sauerkraut with chicken (if you squeeze out a lot of juice.) Fry the Hawaiian mixture (if frozen, then without lumps) in 2 tablespoons of refined vegetable oil. Allow to cool. (remove from the hot pan. Do it at the same time as the chicken).
   Mix the cooled Hawaiian mixture with chicken and cabbage. Add the diced apple. Add pepper to taste. Add 2 tablespoons of unrefined oil. Mix it up. Let it brew in the refrigerator.
   300-400 g of Chicken breast
   1 large apple (sweet and sour, sweet too, nothing like that)
   A package of frozen Hawaiian mix.
   400 g of sauerkraut.
   Pepper to taste.
   2 tablespoons of refined oil (for frying the mixture)
   2 tablespoons of unrefined vegetable oil (for salad dressing)
  
   Sauerkraut salad with dates and raisins.
   Remove the seeds from the dates and finely chop the flesh. Rinse the raisins with hot water and dry them. Mix everything together and pour the sauce of vegetable oil with fruit juice or sour cream. If necessary, add sour juice to the cabbage.
   400 g of sauerkraut
   1 cup of dates
   1 cup of raisins
   0.5 cups vegetable oil sauce or sour cream
   Sour juice or vinegar, salt and sugar to taste.
  
   Sauerkraut salad with pickled cranberries and apples.
   White cabbage, fermented with whole heads, cut into square pieces (25 x 25 mm), after removing the stalks. Separate the pickled cranberries and apples from the filling. Coreless apples cut into slices. Add cinnamon and cloves to the filling of cranberries and apples, bring to a boil and cool. Put the cabbage, cranberries and apples in layers in a bowl, sprinkling each layer with sugar, then pour in the strained filling, add vegetable oil and refrigerate for 2-3 hours. Before serving, mix the salad with the dressing liquid and sprinkle with herbs.
   200 g of white sauerkraut.
   0.25 cups of marinated lingonberries.
   0.5 cups of pickled apples.
   0.5 cups of sugar.
   0.33 cups of marinade.
   2 tablespoons vegetable oil.
   0.5 coffee spoons of ground cinnamon and cloves.
   Herbs, spices.
  
   Salad of apples and carrots with nuts. Dessert.
   Peel the apples and cut them into thin slices. Grate the carrots with large holes or cut them into thin strips. Scald the walnut kernels with boiling water, remove the shell and cut them into small pieces. Mix apples, carrots and nuts, add salt, and season with mayonnaise. Place in a salad bowl and garnish with lettuce leaves.
   300 g of apples. - 3 medium apples.
   200 g of carrots - 2 medium carrots.
   100 g of walnut kernels. - a glass for 250.
   2 tablespoons of mayonnaise.
  
   Fruit salad. Dessert. Sweetener for meat.
   Washed fruits: apples, pears, oranges, tangerines - peel, cut into slices and put in a dish. Before serving, sprinkle the fruits with powdered sugar and a little salt, mix with mayonnaise and lemon juice. Then put all this in a pile in a salad bowl and sprinkle with orange zest, cut into very thin strips. You can decorate the salad with the same fruits, prunes, grapes and berries.
   Depending on the season, you can choose different fruits (peaches, apricots, boiled quinces) and berries (strawberries, etc.), but always in combination with apples.
   Salad is served with cold fried or boiled meat, veal, lamb, poultry, game, and as an independent dish.
   3 apples
   1 pear.
   1 orange.
   1 tangerine.
   0.25 cups of mayonnaise.
   0.25 lemon.
   1 teaspoon of powdered sugar.
  
   White cabbage salad with apples and celery.
   Peel and wash the cabbage, remove the stalk. Chop the cabbage, add a little salt and rub it with your hands to make it soft. Don't mash it too much!!! Squeeze out the remaining juice. Cut the peeled apples into slices, cut the celery into thin strips 4-5 cm long. mix everything together, put it in a salad bowl, season with vinegar mixed with sugar and leave for 30-40 minutes. It is advisable to add 1 tablespoon of vegetable oil.
   Salad is served with fried and boiled meat dishes, fried and boiled fish, as a side dish to cold meat and fish dishes, as well as as an independent dish.
   500 g of cabbage (cut into forks. On average, it is 1.5-2 kg)
   1 - apple.
   1 - celery stalk (salad or root)
   0.25 cup vinegar.
   0.5 tablespoons of sugar.
   1 tablespoon of vegetable oil.
  
   Sauerkraut salad with leeks.
   Drain the sauerkraut in a colander and drain the brine. Peel the leeks, wash them thoroughly, and cut them into very small feathers along with the green leaves, leaving one for decoration. Mix cabbage with chopped onion, dill or cumin seeds, season with sour cream, salt and pepper to taste. Place in a salad bowl and garnish with chopped leek leaves.
   250 g of sauerkraut.
   250 g of leek.
   0.5 cups of sour cream.
   1 tablespoon cumin seeds.
  
   Sauerkraut salad with onions and peas (delicious)
   Cut the onion into half rings and pour boiling water for 1-2 minutes. Pour into a colander. Let the water drain. Squeeze the cabbage and drain the water from the peas. Mix. Season with pepper. If desired, add half a tablespoon of vinegar and half a tablespoon of salt. Add a little dill and green onion. Pour the salad with unrefined vegetable oil and let it stand.
   400 g of sauerkraut.
   300 g of canned peas.
   Two medium onions. You can use regular and red.
   Pepper, salt, vinegar to taste.
   3 tablespoons of unrefined vegetable oil.
  
   Boiled cabbage salad with nuts and garlic.
   Coarsely chop fresh cabbage, pour salted boiling water, close the lid, put on high heat. When the cabbage boils, remove the lid for 5 minutes and cook the cabbage open so that the peculiar smell disappears. Grind the nuts in a mortar with garlic until smooth, similar to a thick dough. Squeeze the finished cabbage in a gauze bag, put it in a bowl and put the nut-garlic mass in the same place. Grind everything with a wooden mortar until the cabbage is completely crushed and the whole mass becomes homogeneous. Add mayonnaise and pepper to taste. Put it in a bowl and serve it on the table, covered with a lid.
   500 g of fresh cabbage.
   100 g of peeled walnuts.
   3-4 cloves of garlic.
   1-2 tablespoons of mayonnaise.
  
   Red cabbage salad with apples.
   Peel and wash the head of red cabbage, cut into 4 pieces and, removing the stalk, chop. Put the cabbage in a saucepan, pour boiling water over it, cover it, let it stand for 20-30 minutes, then discard it in a sieve or colander. Then pour cold water over it, squeeze it out, put it in a salad bowl, season with vinegar, salt, sugar, mix and let stand for another 20-30 minutes. Add apples, peeled and cut into slices and cubes, and vegetable oil to the finished salad.
   You can not pour boiling water over the cabbage, but add salt and grind it with your hands until it becomes soft and dark juice begins to stand out. Then you can squeeze the cabbage and pour vinegar, add sugar and mix. After a few minutes, the color of the cabbage will become bright.
   The salad is served with meat, game, poultry and fish.
   500 g of red cabbage.
   2 - apples.
   0.25 cups of vinegar.
   0.5 tablespoons of sugar
   0.5 teaspoons of salt, for grinding cabbage.
   1 tablespoon of vegetable oil.
  
   Red cabbage salad with apples.
   Cut the peeled cabbage into strips, add a little salt, rub with your hands, squeeze out the juice that has appeared. Peel the apples and cut them into strips or grate them on a coarse grater. Finely chop the onion. Pour the sour cream sauce over everything, mix well and put it in a salad bowl.
   300 g of red cabbage.
   1 apple
   1 head of onion.
   0.5 cups sour cream sauce.
  
   Red cabbage salad with apples in hot sauce.
   Cut the cabbage into strips and grind it a little to make it softer. Peel cucumbers and apples and cut into cubes. Chop the onion. Mix everything and pour tarragon and mustard sauce over it.
   150 g of red cabbage.
   1 apple.
   1 pickle.
   1 head of onion.
   0.5 cups tarragon and mustard sauce.
  
   Red cabbage salad with apples and mayonnaise.
   Cut apples and red cabbage into strips, add finely chopped onion, canned green peas, salt, mustard, sprinkle with dill and drizzle with mayonnaise.
   300 g of red cabbage.
   2 apples.
   1 head of onion.
   0.5 teaspoons of ready-made mustard.
   2 tablespoons canned green peas.
   4 tablespoons of mayonnaise.
   2 tablespoons finely chopped dill.
  
   Red cabbage salad with quince and cucumber.
   Cut red cabbage, quince and fresh cucumber into strips. Add chopped garlic, salt, and ground pepper to the vegetables. Stir, drizzle with mayonnaise, and sprinkle with dill.
   300 g of red cabbage
   3 quinces
   1 fresh cucumber.
   4 cloves of garlic.
   4 tablespoons of mayonnaise.
   2 tablespoons finely chopped dill.
  
   Savoy cabbage salad with apples.
   Cut the peeled cabbage into strips, wash the apples and grate them on a coarse grater. Boil the carrots and celery until they are semi-soft and cut into cubes. Mix everything, pour sour cream, red currant juice, sprinkle with sugar, salt and mix well. Place in a salad bowl and garnish with parsley.
   300 g of Savoy cabbage.
   2 apples.
   2 carrots.
   1 celery.
   2 tablespoons sour cream.
   0.33 cups of red currant juice.
   Greens to taste.
  
   Salad of Savoy cabbage and quince.
   Mix Savoy cabbage, cut into strips, and quince, sliced, crushed garlic. Season the vegetables and quince with salt, mayonnaise and sprinkle with parsley.
   300 g of Savoy cabbage.
   2 quinces
   4 cloves of garlic.
   2 tablespoons finely chopped parsley.
   4 tablespoons of mayonnaise.
  
   Cauliflower salad. (Try it.)
   Cook the cauliflower, but not too soft. Disassemble into identical inflorescences (on average, fresh and frozen are cooked for 3-5 minutes. Do not defrost! If you plan to continue baking or stewing for 1-2 minutes.)
   2 small cauliflower heads.
   2 eggs
   2 tablespoons chopped green onions.
   1 tablespoon vegetable oil.
   1.5 tablespoons vinegar
   1 teaspoon of sugar
   Salt and pepper to taste.
  
   Cauliflower salad with grapes.
   Boil cauliflower and cool. (3-5 min) Cut tomatoes into slices, fresh cucumbers and green lettuce into strips. Combine the prepared products, add grapes and season with sour cream sauce for fruit and vegetable salads.
   100 g of boiled cauliflower. (120-130 g of fresh cabbage)
   1 tomato.
   1 fresh cucumber.
   1 cup of grapes
   0.33 cups sour cream sauce
   2 tablespoons chopped green salad.
  
   Salad of cauliflower, fresh cucumbers and tomatoes.
   Put the cauliflower, washed and divided into inflorescences, into boiling water and cook until soft. (DO NOT DIGEST). Peel fresh cucumbers and tomatoes from stalks. Cut into slices. Finely chop the green onion. Mix the vegetables and season them with sugar, salt and a mixture of mayonnaise and sour cream. Place in a salad bowl and garnish with sliced cucumbers and tomatoes.
   500 g of cauliflower.
   200 g of cucumbers and tomatoes.
   1 small bunch of green onions.
   1.5 tablespoons of a mixture of mayonnaise and sour cream.
  
   Potato and corn salad. (try it with canned corn)
   Boil the potatoes, cool, peel and slice them into thin slices. Boil the corn whole on the cob in salted water. Remove the grains from the finished cobs, cool, and mix with the potatoes. Season the salad with vegetable oil, vinegar, salt, sugar and pepper, put it in a salad bowl and sprinkle with green onions.
   2 potatoes.
   1 cup of boiled milk-ripened corn (grains)
   2 tablespoons green onion.
   2 tablespoons vegetable oil.
   2 tablespoons vinegar 3%
   Sugar, salt, pepper to taste.
  
   Potato salad with herbs.
   Peel the boiled potatoes, cut into slices, put them in a bowl, season with salt and pepper, mix with vinegar and vegetable oil. Then put it in a salad bowl, sprinkle with dill, parsley or finely chopped green onions.
   Serve with grilled meat, fish, and as a separate dish.
   It is better to cook from freshly boiled warm potatoes.
   5 potatoes
   4 tablespoons of greens.
   2 tablespoons vegetable oil.
   0.25 cups of vinegar.
  
   Salad of canned peas and carrots. (try it)
   Add canned green peas and finely chopped dill to the carrots, grated on a fine grater. Season with mayonnaise.
   1 cup canned green peas.
   2 carrots
   2 bunches of dill
   4 tablespoons of mayonnaise. (you can use unrefined vegetable oil with pepper instead of mayonnaise.)
  
   Salad of canned peas and canned cauliflower.
   Place the canned green peas and cauliflower on a sieve and drain the liquid. Combine the peas with the cabbage. Add finely chopped onion. Season with mayonnaise. Decorate with hard-boiled eggs.
   1 cup canned green peas.
   200 g of canned cauliflower.
   1 head of onion.
   2 eggs
   2 tablespoons mayonnaise
   Salt to taste.
  
  
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