Winter is approaching its end, which means one thing - on the eve of spring, one will want not only fragrant aromas and singing of birds under the window, but also truly spring dishes. How about juicy and crispy greens? In pure form and salad, and perhaps in original recipes: from cabbage soup and borscht to multi-colored ravioli and soufflé.
1. Flatbreads with herbs
If you are a lover of delicious, and most importantly healthy food, then the recipe for cakes with herbs must be taken not only for a note, but also prepared in the near future.
Ingredients:
• Flour - 0.5 kg;
• Water - 300 ml;
• Vegetable oil - 2-3 tbsp;
• Fresh cilantro - 1 bunch of medium size;
• Fresh parsley - 1 bunch of medium size;
• Beet tops - 1 bunch of medium size;
• Sorrel - 1 bunch of medium size;
• Spinach - 1 medium bunch;
• Lettuce (green) - 1 medium bunch;
• Salt and ground pepper to taste.
Cooking method:
• Mix flour with water;
• Add salt and pepper to taste;
• Knead a tight dough;
• Cover the bowl with the dough with foil (or a towel) and set aside for half an hour;
• Wash greens thoroughly and dry well;
• Pick up the leaves and chop finely and finely;
• Season with salt, pepper and sunflower oil;
• Mix well;
• Divide the dough into even parts;
• Roll out thin plates;
• Put the green stuffing in the center of each plate;
• Smooth with a spoon;
• Form cakes by pinching the edges tightly;
• Cook in a dry skillet until the dough is covered with a thin crisp on all sides;
• Optionally can be served with sour cream.
2. Cabbage soup with fish
Initially, this dish arouses surprise and suspicion, how is it, sorrel, fish, eggs … But once you try this cabbage soup, you can't pull it off the plate by the ears.
Ingredients:
• Sturgeon - 2 kg;
• Perch - 2 kg;
• Eggs - 6 pcs;
• Spinach - 0.5 kg;
• Sorrel - 300 g;
• Leeks - 200 g;
• Sunflower oil - 1 tbsp;
• Salt and ground pepper - to taste;
• Fresh dill - 1 small bunch.
Cooking method:
• Dip wash under cold running water;
• Gut;
• Remove gills;
• Send to a large saucepan with a thick bottom;
• Pour cold water so that the fish is 10-15 centimeters covered on top;
• Cook over medium heat for at least two to two and a half hours;
• Wash the sturgeon thoroughly;
• Rub the hide with a brush to remove mucus;
• Cut off fins, tail and head;
• Send to the pot with perches;
• Gut the sturgeon carcass and wash thoroughly with cold running water;
• Lightly dry and transfer to the refrigerator;
• Strain the finished broth into a clean saucepan through a fine sieve covered with gauze;
• Put on fire and bring to a boil;
• Cook for 6-7 minutes after boiling;
• Afterwards, transfer the sturgeon carcass to the pan;
• Boil;
• Cover and cook for 7-10 minutes;
• Then turn off and allow to cool to room temperature;
• After the fish take out and transfer to the refrigerator;
• Strain the broth again in a clean saucepan and put on fire;
• Thoroughly wash and dry the greens;
• Remove the leaves and cut them arbitrarily;
• Cut the leek into rings;
• Simmer in vegetable oil for 3-4 minutes;
• Then add chopped sorrel and dill;
• Stir;
• Cook for another 3-4 minutes;
• Send to a saucepan with broth;
• Next add the portions of sliced fish;
• Season with salt and pepper to taste;
• Stir and bring to a boil;
• Cook for 6-10 minutes;
• Add chopped dill a couple of minutes before readiness;
• Place half hard-boiled eggs in bowls before serving.
3. Scrambled eggs
Omelet and scrambled eggs are familiar to many dishes, which are unlikely to surprise anyone. But among dozens of recipes, there is always one that will interest you either by its name or by its ingredients. The Azerbaijani dish "Kyukyu", which combines seemingly incompatible products at first glance, was no exception.
Ingredients:
• Eggs - 8 pcs;
• Greek yogurt - 250 g;
• Fresh cilantro - several stems;
• Fresh parsley - several stems;
• Green onion - 5-6 feathers;
• Fresh mint - 1 branch;
• Thyme - 0.5 tsp;
• Garlic - 2-3 cloves;
• Olive oil - 1-1, 5 tablespoons;
• Butter - 1, 5 tbsp;
• Cocktail tomatoes - 14-16 pcs;
• Salt and ground pepper to taste.
Cooking method:
• Wash the tomatoes;
• Season with salt and pepper;
• Season with olive oil;
• Put on a baking sheet covered with parchment;
• Send to an oven preheated to 180 degrees for 20-25 minutes;
• Then take it out and cool to room temperature;
• Thoroughly wash all greens under cold running water;
• Throw in a colander and let the water drain completely;
• Then dry on paper towels;
• Remove the leaves and chop finely, including the green onions;
• In a bowl, combine salt, pepper, eggs, yogurt and herbs;
• Mix well and add thyme;
• Pass the garlic through a press and fry for 2-3 minutes in butter;
• Pour the resulting mass of eggs and herbs into the same pan;
• Smooth out neatly;
• Put in an oven preheated to 180 degrees for 15-20 minutes;
• Before serving, cut into portions and garnish with baked tomatoes on top.
4. Soufflé
Delicate, light and airy "green" soufflé is a dish that will leave few people indifferent.
Ingredients:
• Eggs - 4 pcs;
• Spinach - 1 large bunch;
• Fresh parsley - 1 medium bunch;
• Vegetable cube broth - 4 tablespoons;
• Tofu cheese - 100 g;
• Peeled pistachios - 1 handful;
• Olive oil - 2 tsp;
• Salt and ground pepper to taste.
Cooking method:
• Wash greens thoroughly;
• Dry and chop at random;
• Transfer to a blender bowl and beat together with pistachios until smooth;
• Then in a separate bowl, mix the proteins with olive oil, vegetable broth, salt and pepper;
• Beat until thick foam and transfer to a blender bowl;
• Stir lightly and beat again until a thick creamy mass;
• Transfer the resulting mixture to a baking dish;
• Send to an oven preheated to 180 degrees for 7-8 minutes;
• Garnish with bell pepper slices or tomato wedges, if desired.
5. Salad with pomegranate sauce
And finally, of course, the salad. Yes, that's just not simple, but very, very tasty with the addition of various greens and seasoned with pomegranate sauce.
Ingredients:
• Fresh mint - 1 branch;
• Fresh tarragon - 2 branches;
• Cockerel - 5-6 stems;
• Sorrel - 1 small bunch;
• Dill - 4-5 stems;
• Cilantro - 5-6 stems;
• Watercress (Tsitsmati) - 1 small bunch;
• Fresh large cucumbers - 1 piece;
• Pink tomatoes of medium size - 4 pcs;
• Narsharab pomegranate sauce - 2, 5 tbsp;
• Svan mix - to taste.
Cooking method:
• Wash greens thoroughly;
• Dry;
• Remove the leaves and cut them arbitrarily;
• Put in a deep dish;
• Wash cucumbers and tomatoes;
• Dry and cut into even pieces (you can use large strips or cubes);
• Put on top of the greens;
• Sprinkle with Svan mixture;
• Season with pomegranate sauce;
• Stir and serve with tortillas, pita bread, toast, croutons or croutons.
Read also about that in addition to spreading, you can make avocado, so much so that even husbands and children will eat with pleasure.