What to cook from the original Amur wild plants – Amurskaya Pravda

  • Photo: iamcook.ru

  • Fresh wild garlic – 200 g;
  • Bulgarian pepper – 1 pc.,
  • Radish – 120 g;
  • Cottage cheese – 100 g;
  • Lemon juice – 1.5 tbsp. L.
  • Vegetable oil – 2-3 tbsp. L.
  • Salt – to taste.

Rinse the wild garlic thoroughly and pat dry a little on a towel, placing the leaves one by one. Cut the stems well, the leaves – cut well. Cut the radish into thin slices. Peel a squash, grate it and squeeze the juice. Mix all the vegetables, add half of the rubber fry mentioned in the recipe. Pour the mixture with vegetable oil, sprinkle with lemon juice. Add salt to taste and bring the salad to taste.

Drop the salad, place it on a flat plate, top with the remaining cottage cheese, pour in the lemon juice and serve.

In steam;

  • Milk – 1.5 tbsp.,.
  • Dry yeast – 5 g;
  • Sugar – 4 tbsp. L. (No slides)
  • Flour – 6 tbsp. L. (With slide).

For dough:

  • Flour – 2.5 tbsp.,.
  • Eggs – 2 pcs .;
  • Vegetable oil – 1/2 tbsp.,.
  • Salt – 3/4 tsp

To fill;

  • Eggs – 5 pcs .;
  • Wild garlic – 2-3 cloves.

Photo: gastronom.ru

Of course, ready-made dough is easy to use, but try to do it yourself – it’s easy. We mix all the products into one dough and place in a warm place for 30 minutes. Pour the beaten eggs over the prepared dough and knead the dough, gradually adding vegetable oil and adding flour if necessary. The flour should be smooth, elastic, alive. We let it rest in a bowl for 10-15 minutes, and you can start molding the pins.

For the filling, finely chop the wild garlic and boiled eggs, mix, season with salt. We take out the flour thinly, we put a lot of filling. Grease the pan with beaten egg, bake at 220 degrees.

  • Fish (polo or other) – 1 kg.
  • Bulb – 1 pc.,
  • Garlic – 1 large pack;
  • Tomato packet – 2 tbsp. L.
  • Salt – to taste
  • Peppermint,
  • Sugar – to taste
  • Bread flour,
  • Sunflower oil to taste.

Photo: supy-salaty.ru

In the preparation of wild garlic is added fish, juice and aroma, with a spicy taste and pleasant aroma. We clean the fish, cut it into pieces, sprinkle it with salt and pepper, and let it soak for a while. Pour in the flour and spread on both sides.

Grease the onion in half rings in a separate pan until golden. We cut the wild garlic into leaves, add it to the onion and immediately fill it with tomatoes. To pour, tomato paste is lightly stirred, add salt and sugar to taste.

Mix the filling with the onion and wild garlic, pour the fried fish into a saucepan and cook until the sauce thickens.

  • Potatoes – 2 pcs.,.
  • Sesame root – 1 pc.,
  • Wild garlic – 2 large tablets (about 200 g);
  • Onions – 2 pcs.,.
  • Water or soup – 800 ml;
  • Olive oil – 2 tbsp. L.
  • Salt – to taste
  • Freshly ground black pepper.

Photo: supersadovnik.ru

Chop the onion, celery and potatoes: Onions – thinly sliced, celery and potatoes – into cubes. Grease the onion in hot oil in a heavy saucepan. Reduce heat to low, add celery and potatoes, salt and mix. Cover and cook, stirring occasionally, for 15 minutes. Simplify the contents of the oven by pressing. Pour the hot broth into a saucepan, mix, increase the heat, bring to the boil and reduce immediately.

Arrange the wild garlic and cut it thinly, add it to the soup. Salt and pepper, stir in the soup and immediately remove from the heat. Cover with a lid and simmer for 10 minutes.

  • Wild garlic – 1 kg;
  • Water – 1 l,
  • Salt – 1 tbsp. L.
  • Sugar – 1.5 tbsp. L.
  • Eucalyptus leaf – 3 pcs.,.
  • Pepper – 4 pcs.,.
  • Vinegar (9%) – 80 ml.

Photo: gastronom.ru

Arrange clean pots with lids. Separate the wild garlic cloves, rinse thoroughly in cold water. Place on a sieve. Cut the wild garlic stem into 2-3 parts. Seal tightly, but do not close. Fill with boiling water to the top. Cover with lids and simmer for 15 minutes. Make a lid with holes in the neck of the pot and pour the water into the pot. Add salt, sugar, bay leaf and pepper. Bring to a boil and cook for 5-10 minutes. Remove from heat, add vinegar and stir. Sprinkle wild garlic with the resulting marinade. Roll with clean lids. Turn the jars upside down, cover and leave to cool.

The Chinese cook wild garlic pumpkins with meat, and the Caucasus – with cheese. Popular Ossetian Pumpkins: Finely chopped wild garlic with 100 grams of cottage cheese, salt to taste.

Divide the flour into 1 pile. Flour, ¼ stack. Hot water and 2 tbsp. L. Vegetable oil. Let the flour stand in a warm place for 15 minutes, refrigerate for 15 minutes and make pumpkins.

Age items category: 18+

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