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Recipes with greens

At the height of the season of greens and vegetables Malvina Ruse, food-blogger from Riga offers to cook soup with beet tops, salad of young cabbage and dumplings with spinach.

We try!

In the spring you want everything at once.

On the one hand, we strive to spend as much time as possible on the air, enjoying the sun, young foliage and flowers, and not stand at the stove.

On the other hand, we miss the green variety on our table.

I offer some simple recipes with greens and young vegetables that will help to combine both of these desires.

A simple but very tasty soup with beet leafs was once cooked for me by a grandmother.

Now it was my turn to please their family.

What do you need:
200 g small beet root vegetables with leaves
1.2 liters of water
3 tbsp. l oatmeal
20 g butter
1-2 tablespoons finely chopped dill
salt, pepper to taste
sour cream for serving

What to do:
Separate the roots and stems from the leaves.

All rinse thoroughly, clean the beets, finely chop the roots and stalks, larger — leaves.
Put oatmeal in boiled water, reduce heat. Boil for 5 minutes, add beetroot and stalks to the pan, cook for another 5-6 minutes, then add beetroot leaves and butter.

Cook all together on low heat for 2-3 minutes, season the soup with salt and pepper.

Add half of dill and remove from heat.

Serve with sour cream and the remaining dill.

Young cabbage salad with cucumbers is unpretentious, but very fresh.

In addition, it can eat a lot without fear of getting better.

What do you need:
A small head of cabbage (700-800 g)
2-3 cucumbers
1 small bunch of dill
2 tsp. Sahara
2-3 art. l sunflower oil
juice and zest of 1/2 lemon
salt to taste

What to do:
Dill, rinse, dry and finely chop.

Finely chop the cabbage, put in a large bowl, pour with lemon juice, sprinkle with salt, sugar and mash with your hands.

With cucumber remove the skin, cut along in half and chop.

Mix with cabbage, dill, grated on a fine grater with lemon zest and season with sunflower oil.

I brought a recipe of dumplings with spinach from a trip to the Alps.

They are prepared in the Italian South Tyrol and in the Austrian Tyrol.

What do you need:
200 g fresh spinach
100 g of dried white bread
2 eggs
1 onion
20 g flour
20 ml of milk
1 clove garlic
1 small bunch of parsley
white leek
1 tbsp. olive oil
1 tbsp. butter
nutmeg
salt, pepper to taste

What to do:
Finely chop the onion and fry until transparent in a mixture of olive and butter.

Grind the bread in a food processor on the pulsation mode to large crumbs, put in a deep bowl.

Spinach leaves and leek to wash and dry. Place the spinach in the harvester, cut into thick leek rings, parsley, garlic and finely grind.

Connect with bread crumbs.

Beat eggs slightly with milk, combine with spinach mixture.

Season with salt, pepper, a pinch of grated nutmeg.

Add flour and mix well to avoid lumps.

Leave the dough for 10-15 minutes.

In a large pan with a wide bottom to boil water. Hands greased with vegetable oil (this is necessary so that when cooking the dumplings keep their shape, do not spread out), form 10 dumplings. Carefully, one by one, dip the dumplings into boiling water and boil for 3-4 minutes after they float.

Carefully remove the dumplings with a slotted spoon.

The Austrian version of serving dumplings with spinach — with chopped and fried pork belly.

The Italian version — with sage oil and grated parmesan.

Sage oil is easy to prepare: melt the butter and add a few leaves of fresh or slightly dried sage.

Malvina Ruse:
“I have been cooking since I was 12 years old, I got a taste and cannot stop. I like to arrange holidays, to travel, to learn new things. I enthusiastically collect cooking books, from all my trips I bring books, preferably fundamental ones, about the local cuisine, and sometimes — kitchen utensils.

Now, when a weighty library has been selected, the quantity has turned into quality: I wanted to share my accumulated value. It is with great pleasure that I share recipes, impressions and findings with those who are interested.

In parallel with the culinary experiments she received the diploma of a chemical technologist, defended her thesis.

My family not only shares my hobbies, but also pushes forward, helps and does not allow descent. ”

Recipes from Malvina Ruse:

Latvian cuisine: curd recipes

Baltic gastronomic specialties are now in fashion.

We asked our authors from Latvia, Lithuania and Estonia to share recipes of their national dishes. See below.

Sprat Recipes

It is believed that the first canned smoked fish in oil on the territory of the Russian Empire began to be produced in Latvia, it happened in the 90s of the XIX century.

See below.

Stuffing for pies

In ancient times, pies with spicy-sweet minced meat were baked (which, in fact, corresponds to mince meat), seasoned with spices and. See below.

Oxtail Stew with Beans

I suggest to try to cook tails with beans.

The recipe is my variation on the subject. Cooking will take some time, but the result is worth it.

See below.

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