Sorrel soup with meat. Sorrel soup with meat (step-by-step recipe with photos) First sorrel soup with meat recipe

Hi Hi! Today I invite you to cook a summer first course -. By the way, before, people classified this sour weed as a weed and did not use it in any way. But time passed, science did not stand still, and in our time young leaves began to be used not only in culinary arts, but also in folk medicine.

After all, this plant contains a large number of substances beneficial to the body. And from sorrel you can now prepare a variety of dishes, for example, healthy jelly. But the most popular type remains soup.

This stew is considered traditionally Russian and also has a second name - green cabbage soup. This plant is already being sold in full force in our city, so it’s time to get acquainted with the cooking technology in more detail.

According to established history, this borscht is cooked in meat broth. Moreover, you can use not only pork, beef, but also chicken. In addition to the sour plant, they also add their favorite greens. And they complement the dish with cereal, such as rice, which makes it much more satisfying.

Ingredients:

• Pork on the bone – 500 gr.;
• Sorrel - 2 cups;
• Potatoes - 2 pcs.;
• Parsley root - 1 PC.;
• Carrots - 1 pc.;
• Onions - 1 pc.;
• Rice groats - 1/2 Art.;
• Dill - 1/2 bunch;
• Vegetable oil - 3 Art. spoons;
• Bay leaf - 3 PC.;
• Egg - 3 pcs.;
• Peppercorns - 6 PC.;
• Salt - to taste.

Cooking method:

1. Pour clean water into the pan and put it on the fire, wait until it boils. During this time, rinse the meat. When the water boils, place the pork on the bones in boiling water and simmer for an hour over low heat. Don't forget to remove the foam.

2. When the meat is cooked, remove it from the broth and cool. Remove from the bone and cut into medium pieces.

3. Return the chopped pork to the boiling broth. Also add peppercorns and bay leaf.

4. Peel the parsley root and carrots. Cut them into strips and put them in the broth.

Parsley root is optional.

5. Peel the onion and chop finely. Fry in vegetable oil until golden brown.

6. Now wash and peel the potatoes. Cut into medium slices and add to the boiling stew.

8. Next up is the fried onion, which you also add to the pan. Cook the mixture until the potatoes are ready.

9. Wash the sorrel and dill. Cut the sorrel into strips, but finely chop the dill. Add greens to our dish.

10. Salt the cabbage soup and stir.

11. Cook the mixture for another 3 minutes, add salt if necessary. Boil the eggs hard in advance, peel and cut them into cubes.

12. Pour the finished stew into serving bowls and place the chopped eggs on top. Season everything with sour cream and eat!

Step-by-step method for preparing sorrel soup with stew

For the lazy, you can simplify the cooking method and cook cabbage soup in stew instead of broth.

You will need: stew - 300-400 gr.; sorrel - 250-300 gr.; potatoes - 3-4 pcs.; carrots - 1 pc.; onion - 1 pc.; egg - 2 pcs.; salt - to taste; ground black pepper - a pinch.

Cooking green cabbage soup from nettles and sorrel

And this recipe has been familiar since the times of Kievan Rus. Moreover, this stew is very tasty when served cold. To be honest, I haven’t tried nettle in food, but they say it tastes good.

Ingredients:

• Water - 2.5 l;
• Beef - 300 gr.;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Potatoes - 5 pcs.;
• Nettle - 15 branches;
• Sorrel - 10 leaves;
• Salt, pepper - to taste.

Cooking method:

1. First, cook the broth. To do this, pour water into a deep saucepan, add meat, peeled carrots and onions.

2. Boil the broth for an hour, skimming off the foam. Then remove the beef and cool. Do the same with the carrots and discard the onion. Cut the cooled meat and vegetables into cubes and return them to the broth.

3. Wash and peel the potatoes. Cut into medium cubes. Place in boiling mixture and cook until potatoes are soft.

4. In the meantime, pick off the leaves from the nettle and scald with boiling water. Cut them into pieces.

Until you pour boiling water over the nettles, work with them wearing gloves, otherwise you will scald your hands.

5. Wash the sorrel and cut into ribbons.

6. When the potatoes are cooked, add nettles and sorrel. Cook for 5 minutes. Don't forget to salt and pepper the green cabbage soup; you can also add your favorite seasonings. Then turn off the heat and let it brew.

7. Boil hard-boiled eggs and chop them finely. Pour the food into a deep bowl, add eggs and herbs, season with fresh sour cream.

I repeat once again that this soup is very tasty not only hot, but also cold. And therefore, it quenches thirst very well in the summer heat, just like.

Sorrel soup with chicken

Still, the traditional recipe is green cabbage soup cooked in chicken broth. Although to feed our men, it is better to use the first cooking method with pieces of meat.

Ingredients:

• Large chicken breast - 1 pc.;
• Onion - 1 pc.;
• Potatoes - 5 pcs.;
• Carrots - 1 pc.;
• Sorrel - 100 gr.;
• Egg - 2 pcs.;
• Salt - to taste.

Cooking method:

1. Wash the chicken breast and boil until tender in slightly salted water. Then remove it onto a saucer and cool.

2. Wash and peel the carrots and onions. Cut the vegetables into cubes.

3. Potatoes need to be peeled and cut into medium cubes.

4. Bring the broth in which the chicken was cooked to a boil and add the chopped vegetables.

5. Then add the potato wedges.

6. Remove the skin from the chicken breast and cut the fillet into pieces.

7. Place the meat back into the soup.

8. Rinse young sorrel leaves under running water.

9. And then cut into ribbons.

10. When the potatoes become soft, add sorrel and let the mixture simmer for 5 minutes.

11. Meanwhile, break the eggs into a bowl.

12. Beat them a little with a fork and pour them into the boiling broth in a thin stream.

13. Then add salt and pepper to the stew and cook for another 5 minutes.

14. Pour into plates and add sour cream.

In addition to sour cream, creamy melted cheese is very suitable for dressing.

Cook sorrel soup without meat according to a Lenten recipe

Since sorrel is a healthy herb, it is easy to prepare a dietary dish from it. Even the option with nettles can also be classified as a lean type. Of course, I’m not a fan of broth with water, but many people prefer this method of cooking.

Ingredients:

• Water - 2 l;
• Potatoes - 3 pcs.;
• Onion - 1 pc.;
• Sorrel - 100 gr.;
• Eggs - 3 pcs.;
• Greens - to taste.;
• Salt - to taste;
• Sour cream - for serving.

Cooking method:

1. Wash and peel the potatoes, cut into cubes. The sorrel also needs to be washed well and cut into strips.

2. Boil the eggs hard and cool. Then remove the shell and finely chop.

Instead of chicken eggs, you can use quail eggs.

3. Bring the water to a boil. Then lower the potatoes. Finely chop the onion and fry in vegetable oil until golden brown. Add to potatoes.

4. Wash and dry the greens, chop finely. Once the potatoes are soft, add the sorrel and herbs. Add salt to taste and cook for 5 minutes.

5. Next, pour in the eggs and bring to a boil, pepper.

Sorrel soup with broken egg

And finally, my favorite recipe. I love cooking cabbage soup not with pre-boiled eggs, but with raw ones. Don't know how to cook this soup? So I’ll tell you now, and I’ll also provide you with a photo).

Ingredients:

• Sorrel - 2 bunches;
• Potatoes - 5 pcs.;
• Onion - 1 pc.;
• Carrots - 1 pc.;
• Eggs - 2 pcs.;
• Boiled beef - 100 gr.;
• Broth - 800 gr.;
• Greens - to taste;
• Salt, pepper - to taste;
• Vegetable oil - for frying.

Cooking method:

1. First prepare the roast. Peel the onions and carrots. Grate the carrots and cut the onion into half rings. Fry everything in a hot frying pan with oil until the onions are beautifully golden brown.

2. Cut the potatoes into cubes and place them in the boiling broth.

3. Cut the beef into medium pieces and add to the potatoes.

4. Wash the greens and sorrel. Chop the greens and cut the sour grass into ribbons.

5. To the finished potatoes you need to add meat, herbs and sorrel. And also salt and pepper. Boil for 5 minutes.

6. Break the eggs into a bowl and beat them a little with a fork. Pour the mixture into the boiling broth in a thin stream, while stirring the broth. Let it simmer for a few minutes. Add bay leaf if desired.

Greetings, dear readers of the culinary blog! We already know that sorrel soup is one of the most delicious and easy to prepare dishes. Little food is spent on it, so the soup is very economical. The plant is also rich in various vitamins: potassium, magnesium, iron, vitamin C, etc. Therefore, by preparing the first dish with this plant, you will not only enjoy its taste, but also increase hemoglobin and improve digestion.

The second name of this dish is “green soup”. It was given for the bright green color of the stew. Every housewife should have such a recipe. After all, it is he who will remind us of childhood and of the soup that our grandmothers prepared.

Sorrel soup with egg and rice according to a classic recipe

Green soup with pork is hearty, healthy and very flavorful. It's quick and easy to prepare, and it always turns out delicious. This recipe has been proven for years, only sometimes I replace the rice with buckwheat, it’s also very tasty, everyone eats it and praises it.

Required Products:

• 400 g pork on the bone;
• 150 g sorrel;
• 2 potatoes;
• 1 onion;
• 2.5 liters of water;
• 100 g rice;
• 2 tbsp. rast. oils;
• 2 boiled eggs;
• salt, pepper - to taste;
• 4 black peppercorns;
• 3 bay leaves;
• any greens;
• a little parsley root.

Preparation:

1. Wash the pork and chop it into medium-sized pieces. Pour water into the pan and throw the prepared meat into it. Add bay leaf and peppercorns. After the foam appears, carefully remove it with a spoon.

2. Grind the carrots and parsley root into strips. After half an hour of cooking the meat, follow it with chopped vegetables.

3. After 10 minutes, rinse the rice thoroughly in cold water and add to the rest of the ingredients. Mix.

4. Chop the onion and fry in oil until golden, then add to the broth.

5. Chop the sorrel with the rest of the herbs and also add it to the soup. If it is frozen, then it can be added to the soup without defrosting.

6. Continue cooking for another 5-7 minutes. Then add salt. Cover the pan with a lid and let it brew for about 15 minutes. And then pour into plates and decorate with chopped boiled egg. If desired, you can flavor it with sour cream.

Bon appetit!

Cook sorrel soup in beef broth with spinach

With the arrival of spring, green sorrel and spinach appear in gardens and summer cottages. Therefore, you should definitely try this green soup.

Required Products:

• 400 g beef on the bone;
• 1 carrot;
• 1 onion;
• 2 boiled eggs;
• 3 potatoes;
• 4 allspice peas;
• 4 black peppercorns;
• coriander;
• salt, pepper - to taste;
• a bunch of sorrel and spinach each.

Preparation:

1. Boil beef with bay leaf until cooked.

2. Then take it out, divide it into pieces and put it back into the pan. Cut the potatoes into cubes, as you would for regular soup, and throw them into the boiling broth.

3. Immediately add peppercorns and coriander. Let's pepper it. Cut the carrots into strips. Onion - small cubes. Fry vegetables in vegetable oil. Finely chop the greens. Add the roast to the soup and stir. We wait for the boiling to begin and send the greens.

4. After a minute, add the diced egg.

We wait 5 minutes. Green soup is ready!

Pour into plates. Season with sour cream. Sprinkle chopped dill and parsley on top.

Kholodnik with sorrel on kefir without potatoes

A delicious cold soup with a pleasant sourness will delight you on the hot days of summer, and we will prepare it using kefir. It's easy to prepare, eats quickly, you can add mustard for some piquancy, but it's a matter of taste.

This dish is considered dietary and is prepared without potatoes, but I always serve boiled potatoes in a separate plate and everyone serves as they wish.

Required Products:

• a bunch of sorrel;
• 250 ml kefir;
• 250 ml water;
• 50 g boiled sausage;
• 1 fresh cucumber;
• 4 radishes;
• 2 boiled eggs;
• 2 sprigs of dill;
• a pinch of sugar;
• salt - to taste.

Preparation:

1. Grind the washed sorrel. Bring water to a boil in a saucepan and add salt. Add sorrel to it and cook for 5 minutes. Let cool.

2. Pour the required portion of kefir into the sorrel broth. Add salt and sugar if necessary. Mix thoroughly.

3. Cut the sausage, cucumber and radish into cubes.

Chop the dill. Throw all the prepared ingredients into the pan with the stew. Mix again.

Before serving, add eggs, cut into thin slices.

Dietary lean sorrel soup without meat with mushrooms

The green soup turns out very tasty with the aroma of summer greens, and the mushrooms add an unusual aroma to this spring lunch.

Required Products:

• 800 ml water;
• 300 g sorrel;
• 1 carrot;
• 1 onion;
• 2 tbsp. rast. oils;
• 40 g dried mushrooms;
• 6 black peppercorns;
• 2 bay leaves;
• 2 boiled eggs;
• salt - to taste.

Preparation:

1. Soak the mushrooms in cold water for 2 hours. Then we cook mushroom broth from them.

If we make soup from champignons, then I do not soak them, but simply rinse them thoroughly under running water

2. Grind the sorrel. Chop carrots, boiled mushrooms and onions and fry in oil.

3. Throw sorrel into the boiling broth. Bring to a boil. Add frying and continue cooking for 10 minutes.

At the end, add bay leaf, peppercorns and salt. When serving, add chopped boiled egg.

Bon appetit!

Delicious sorrel soup with chicken and noodles

Sorrel soup is a fairly easy to prepare dish. And if you add vermicelli to it, you get a very tasty and unusual dish. This is a recipe for a spicy and hearty summer soup.

Required Products:

• 20 g ginger;
• a bunch of sorrel;
• 1 jalapeno pepper;
• 3 cloves of garlic;
• 700 ml water;
• 2 bouillon cubes;
• 300 g chicken breast;
• 500 g vermicelli;
• 50 ml cream;
• cilantro and lemon zest - to taste;
• boiled egg (optional).

Preparation:

1. In a blender, grind: ginger, pepper, lemon zest and cilantro.

2. Then simmer the seasonings in sunflower oil. Then fill with water and add bouillon cubes.

3. Throw in the diced chicken breast. Pour in the cream. Boil vermicelli separately.

4. Add chopped sorrel to the soup. Cook until done.

First put a portion of vermicelli into the plate, and only then pour in the soup base. Sprinkle crushed garlic and chopped egg on top.

Sorrel cabbage soup with beef and millet

Hot soup with millet in beef broth, and if you add sour cream - well, it’s magic, right? So, I’m sharing the secrets of cooking...

Required Products:

• beef;
• a large bunch of sorrel;
• 50 g millet;
• 6-7 potatoes;
• 4- boiled eggs;
• 1 carrot;
• 1 onion;
• 2-3 cloves of garlic;
• greenery;
• rast. oil;
• 5-7 peas of black and allspice;
• salt - to taste;
• sour cream for dressing.

Preparation:

1. In a 3-liter saucepan, cook beef broth. Remove any foam that appears with a spoon.

2. Add the washed millet and cook for 10 minutes. We take out the meat and cut it into pieces.

3. Throw chopped carrots and potatoes into the broth.

4. Then lower the beef cubes. We make frying onions. It should become transparent.

5. Grind the sorrel, garlic and herbs. Add to the rest of the ingredients along with the fried onions. Add peppercorns and salt.

6. Reduce heat and cook for another 5-7 minutes. Remove from the stove and let it brew for 10-15 minutes.

Divide the finished dish among plates. Season with sour cream and a piece of egg.

Delicious sorrel soup with poached egg

And finally, prepare green soup with the addition of broken eggs. Be sure to try this recipe for this dish. It is not only beautiful, but also extremely tasty.

Required Products:

• 280 g sorrel;
• 160 g potatoes;
• 100 g carrots;
• 100 g onion;
• 4 eggs;
• cling film;
• 160 g boiled beef;
• 800 g beef broth;
• 40 g green onions;
• 40 g dill;
• salt and pepper - to taste;
• rast. oil;
• sour cream for dressing.

Preparation:

1. I won’t go into detail, we do everything as standard, as described step by step in the recipes above: boil the beef. Cut the onions and carrots into strips and fry in oil.

2. Cut the potatoes into cubes and place them in boiling broth. Next, add frying and continue cooking until the potatoes are ready.

3. Poached eggs - we will stop at this step and look at it in more detail. For the lucky ones who have a plowing machine, read on for the recipe; by the way, it looks like this:

And for those who don’t have a miracle contraption, let’s cook with me using cling film, so let’s begin...

Coat the cling film with vegetable oil so that the egg can be easily removed after cooking.

Spread the film on the bowl and break the egg, it will fall into the bowl on its own

We carefully tie it so that the egg does not spill out of the bag during cooking. In a separate saucepan, bring water to a boil. And lower the eggs into it for 3 minutes. Make sure that the yolk remains liquid and the white is set.

The poached egg is ready!

Chop the sorrel into strips and add it to the broth. Salt, add spices. Stir and remove from the stove.

First put the pieces of beef into the plate, then pour in the main part of the soup. Carefully place a poached egg on top. Decorate with greens.

Serve sour cream in a separate bowl.

Enjoy your meal!

Video on how to cook sorrel soup with barley in meat broth

And we will prepare this seasonal, vitamin-rich dish with barley and beets; the borscht turns out great! I suggest watching the video where the author explains the recipe in detail:

That's all, my dears! I really hope that you will prepare the most delicious soup and that your whole family will be delighted with it!

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Unlike most world cuisines, Russian cuisine boasts a huge selection of first courses. The cold climate forced our ancestors to come up with recipes for soups from anything, for example, borscht made from nettle or sorrel is popular among Russians. It is very easy to prepare such dishes.

How to select and prepare sorrel for cooking

It is best to buy greens for the first course at the market from a familiar merchant. It will cost you less than choosing weed at the store. After all, a large pot of sorrel will require a lot (two or three thick bunches), and prepackaged greens in boxes from the supermarket will cost a pretty penny. It’s great if you can pick sorrel yourself (it grows closer to the north). The appearance of the herb is not particularly important, because it will have to be chopped to make soup, but pay attention to the even pattern on the leaves. Raw greens will need to be rinsed with water and dried before cooking.

How to make sorrel soup

The technology for preparing this dish is in many ways reminiscent of borscht or cabbage soup (even the popular name for sorrel soup is green borscht), so most housewives will not experience any difficulties. In addition, cooking will take less time, because the green leaves themselves cook almost instantly. It is best to serve sorrel soup in the spring. First, try the classic recipe, then you can choose original variations.

How to cook sorrel soup with eggs without meat

The vegetarian version of sorrel soup will appeal to those who want to lose weight. You will need:

• sorrel – 2 bunches;
• potatoes – 3-4 pcs.;
• carrot;
• bulb;
• eggs – 2-3 pcs.;
• salt pepper.

It takes little time to cook. Do this:

1. Place a pot of water on the stove. When it boils, reduce the heat and add the diced potatoes.
2. Chop carrots and onions and fry with butter. After 15 minutes, add to the pan.
3. Cut the green leaves into ribbons and place them in water. Let the soup boil and turn off.
4. Boil the eggs separately and chop finely. Serve together with sour cream already in plates. If you are making a meatless dish, you don't need an egg.

How to cook cabbage soup from sorrel with meat

Using meat broth will make the first dish more satisfying and rich. You will need:

• beef or pork on the bone;
• sorrel – 2 bunches;
• potatoes – 3-4 pcs.;
• tomato paste (optional) – 2 tbsp. spoons;
• carrots – 1 pc.;
• bulb;
• eggs – 2-3 pcs.;
• sour cream, salt.

Keep in mind that it takes at least two hours to prepare the meat broth. Make cabbage soup with sorrel like this:

1. Place the bone in a pan of water. When the broth boils, carefully skim off the foam, reduce heat, add salt and black peppercorns. Leave for an hour.
2. Cut the potatoes into cubes and pour into the pan.
3. Remove the meat, cool, separate from the bone and chop finely.
4. Chop carrots and onions and fry. If you add tomato paste, the taste will be sour. Place in a saucepan.
5. Cut the greens into ribbons, add to the broth, then add pieces of meat. Bring to a boil and leave covered.
6. Sorrel soup is served with a boiled egg and sour cream.

Green borscht with sorrel and beets

Grandma's classic recipe for green borscht with sorrel is passed down from generation to generation in many families. To prepare it you will need:

• beef on the bone;
• sorrel – 2 bunches;
• beets – 4 pcs.;
• potatoes – 3 pcs.;
• carrot;
• sour cream;
• eggs – 2-3 pcs.;
• tomato paste – 2 tbsp. spoons;
• black peppercorns, salt.

Making sorrel soup according to this recipe is very similar to regular borscht. Do this:

1. Place the pot of broth on the stove. When it boils, skim off the foam, reduce heat, add salt and pepper (or other spices).
2. After an hour, add the diced potatoes to the pan.
3. Finely chop or grate the carrots, onions and beets. Fry the vegetables, add tomato paste.
4. After 15 minutes, add the vegetable mixture to the broth.
5. Cut the grass into ribbons and add to the soup. Let it boil.
6. Serve with a boiled egg and sour cream.

How to cook soup with sorrel and chicken in a slow cooker

Housewives who have a modern multicooker will be able to prepare the first dish much faster. You will need:

• chicken back;
• sorrel – 2 bunches;
• carrot:
• potatoes – 3 pcs.;
• beets – 4 pcs.;
• sour cream.

To make the process go faster, cut the components in advance. You need to prepare it like this:

1. Fry chopped carrots, onions and beets in sunflower oil. Set aside on a plate.
2. Fill the bowl with water, add the chicken and leave to cook. Then remove the meat.
3. Place potatoes and vegetable mixture into the broth and leave on simmer mode for 20 minutes.
4. Add chopped herbs and chicken pieces. Leave for another 5 minutes.

Calorie content of the dish

Sorrel soup with egg is very useful for pregnant women, nursing mothers, as well as for anyone who lacks vitamins. Traditionally, it is considered a summer dish, but you can use a trick: if you freeze the leaves in advance (as you do with cabbage), you can enjoy the soup all year round. The main thing is that no one will get better from it: the calorie content of one serving cooked in meat broth is 120 kcal, and vegetarian – only 75 kcal.

Sorrel cabbage soup is one of my family’s favorites. For many, this is a seasonal spring dish, but I cook such cabbage soup any time I want, since I always preserve sorrel for the winter. By the way, this is one of the simplest types of preparation; you don’t need anything except water and sorrel: scald the sorrel with boiling water, put it in jars and roll it up. The acid contained in sorrel reliably preserves this product.

But today we will talk about cabbage soup made from fresh sorrel with meat. The vegetarian option, of course, is preferable for ladies, but if there are men in the family, where can we go without meat? And sorrel will give the body a set of essential vitamins and microelements.

Only here you need to follow the rule - collect wild sorrel before the flower stalks appear, since then the concentration of oxalic acid becomes high, and this is no longer useful. It’s easier with garden sorrel, it is renewed as it is cut, so you can use it all summer, but in the wild, in terms of benefits, everything is much better.

How to prepare a recipe for sorrel soup with meat:

11) There is no need to cook the sorrel for a long time: it has changed color, the broth has boiled again - everything is ready, all that remains is to pour in the lezon and stir so that the egg evenly curls into flakes. You can add not lezon, but a boiled chopped egg when serving, but if cooked with lezon, sorrel soup with meat tastes soft, less sour and thicker.

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Rosehip is an unpretentious close relative of the rose. It grows well in the wild, and its double representative can often be found as an ornamental plant in parks or private gardens. Recently, the plant has become increasingly popular among gardeners due to its rich vitamin and mineral composition. In this article I will tell you about the benefits of rose hips, how and when to collect them, dry them, store them and brew tea correctly.

Apple pancakes with cottage cheese turn out juicy and tender, they are prepared in 15 minutes. This dish can be quickly put together for breakfast and served with sour cream - hearty and tasty, or served for dessert at lunch, for dinner with a scoop of vanilla ice cream or whipped cream. Who said that potato pancakes are made only from potatoes? Apple pancakes turn out even tastier, and that’s a completely different story! From personal experience, you don’t need a lot of flour; apples feel great without it.

Autumn is an excellent time for planting and replanting perennial flowers, especially if it is time to divide them - they have grown so much that they have begun to lose their decorative value. Another reason to divide perennials in a flower garden is to get several plants instead of one. And autumn propagation by division has a significant advantage over spring - the planted divisions adapt to their new place of residence even before winter, and in the spring they actively begin to grow and bloom in the first season.

Satsebeli made from tomatoes and peppers - a thick Georgian sauce. This seasoning is from the “dipping” category. Translated from Georgian “satsebeli” is sauce, the meaning of the word is “to dip”, hence the versions that any sauce in Georgia is called satsebeli. You can eat the sauce with anything; it goes well with both meat and fish. For preparing homemade flatbreads with filling (lavash, pita bread and other delicacies), this is an ideal addition to barbecue; it goes without saying that you can’t think of anything better!

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Eggplant caviar without sterilization and without cooking is a spicy vegetable caviar with a bright, fresh taste, very appetizing and healthy! You won’t be able to store this product for a long time, but it will last for several days in the refrigerator. This caviar is appropriate to serve with fried meat, simply spread on a slice of fresh bread or fill hot pita bread, or wrap it in pita bread. If you are going on a picnic, a jar of eggplant caviar will always come in handy; it is ideal for barbecue or fried sausages.

You can buy luxurious rose seedlings at a more attractive price in the fall, when numerous exhibitions and fairs offer a huge selection of varieties. Why not plant roses in September-October? At its core, autumn planting of roses differs from spring planting only in a few small nuances. Simple rules and a few tricks will help you get healthy, strong plants that will begin to grow and delight you with the first flowers before those planted in the spring.

Picking porcini mushrooms is the dream of every mushroom picker. The volume greatly depends on ambitions: for some, five pieces are enough for complete puppy delight, for others only a full trunk will satisfy. In any case, having collected porcini mushrooms, you feel like a breadwinner and lucky. But sometimes, under the guise of white mushrooms, inexperienced mushroom pickers can pick up completely non-white mushrooms. And it’s good if they’re edible, but what if they’re not? What types of porcini mushrooms are there, and what mushrooms can they be confused with?

Vegetable soup with bulgur and lentils is thick and satisfying, suitable for the strictest vegetarian menu, as it does not contain animal products, only plant ingredients. Meat protein in the soup replaces vegetable protein; lentils are rich in this protein. On fasting days, a serving of this dish is a complete meal for an adult. A delicious lean soup can be prepared in just half an hour if you cook it with red lentils - they boil down in just 15 minutes.

In recent years, it has become fashionable to give not cut bouquets, but fresh flowers in a pot. As a birthday present, Persian cyclamen appeared on my windowsill. Its delicate flowers looked like a flock of cute butterflies, wings half folded in a green meadow. I thoroughly enjoyed its appearance for almost 3 months until I noticed several dry leaves, and their number increased every day. I didn’t have much experience caring for this plant.

Probably everyone loves potato salad. Recipes for this dish can be found in almost every cuisine in the world. The exception will probably be countries that do not have potatoes, although in our time this is difficult to imagine. The salad can be served as a separate dish or as a side dish for meat and fish. Danish potato salad with Remoulade sauce is incredibly tasty and easy to prepare. It will only take a few minutes to prepare it, provided you have boiled potatoes in the house.

Both planting and digging potatoes have become a kind of ritual and holiday for gardeners. But with the end of one potato cycle, the next begins. And after the harvest is harvested, do not forget about preparing for next year. And first of all - about the soil, which potatoes deplete more than other root crops. In order not to lose soil fertility and to get a good harvest of completely different crops next year, it is better not to delay soil care.