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Delicious and healthy recipes

Beef with vegetables</ P>
  • 2 liters of red beef broth or simple beef broth and water
  • About 2.2 kg of beef without bones (or with meat bones), for example, calcaneus muscle, anterior shank, neck, the core of the front ribs, brisket, rib edge - separately or in a mixture

For a better taste (optional):

  • Any beef bones and scraps, raw or cooked
  • 1 bouquet of herbs
  • Fragrant vegetables, coarsely chopped
  • 3 large peeled carrots
  • 3 large peeled bulbs
  • 1 large leached stalk of leek
  • 3 large stalks of celery with leaves

Varieties of vegetables (all together or for choice): 2-3 pieces

  • Turnips
  • Parsley
  • Carrots
  • Small white bulbs
  • Wedges of cabbage
  • Potatoes

How to prepare a dish:

Put a reasonable amount in a large saucepanBones and scraps, a bouquet of herbs and vegetables, pour the beef broth and bring to a boil. In the meantime, carefully tie the meat with a white cotton thread and put it in a saucepan, if necessary pour the water over the meat to have a layer of water 2-3 cm. Bring to a boil, remove the foam, loosely cover the pan and simmer the meat on a slow heat until soft ( Check with a fork, and for accuracy cut a piece and try). If any pieces are ready before others, place them in a separate bowl and pour a small amount of broth. Finished meat is removed from the pan, and the stock is filtered, and remove the fat, add flavor to the taste, then bring the broth back into the pan with the meat. The stew remains warm for an hour before serving; It can, and warm up, loosely covering the pan with a lid. Meanwhile, put out a few broths in a small amount of broth, and when it's time to serve, pour their broth into another saucepan. Before serving, cut the meat into slices, surround it with vegetables and pour a little broth. The remainder of the broth is poured into a saucepan and put on a table. If you want, you can serve French gherkins, large salt and horseradish sauce for this dish.

Bouquet from culinary herbs

For a large bouquet, take 8 sprigs of parsley,1 large bay leaf, a twig of thyme, 4 whole buds of cloves or clove pepper and 3 large cloves of crushed, raw garlic, wrap in clean gauze and tie with a thread. Sometimes garlic can be replaced with celery leaves and / or with longitudinal pieces of leeks.

Soup with potatoes and leek

  • 3 cups of sliced ​​leeks (white, with delicate green feathers)
  • 3 cups of peeled and coarsely chopped potatoes
  • 6 cups of water
  • 0.5 tsp salt
  • 0.5 cups of sour cream

How to prepare leeks

How to prepare a dish:

Trim the roots and tops, leaving the stems long15-17 cm. Hold the leaves with your fingers, cut each stem into two, then into four parts. Rinse under running cold running water to remove all dirt. Leaves can be welded whole or cut into pieces. Cut the leeks into pieces 5 cm long, press the leaves and cut them into strips. Put the leeks and potatoes in a three-liter pan. Pour water and bring to a boil. Cover and simmer for 20-30 minutes until the vegetables are soft. Add salt and seasoning to taste. Serve to the table as a whole or as a mashed potatoes. Put a spoonful of sour cream into each serving.


  • 2 large or 3 medium eggs
  • A large pinch of salt
  • Some pepper
  • 1 teaspoon of cold water (if desired) to better mix yolks and proteins
  • 1 tbsp. Spoon of unsalted butter

How to prepare a dish:

Prepare a warm plate, as well as creamyOil, a couple of twigs of parsley and a rubber spatula. Beat the eggs in a bowl, salt, pepper, pour water and stir vigorously. Put the skillet for omelettes on the strongest heat, put the oil and tilt the frying pan in different directions, so that it spreads over the bottom and walls. When the oil almost ceases to foam, but still does not darken, pour the egg mixture. Quickly shake the frying pan by holding it by the handle so that the mixture spreads over the bottom. Hold for a few seconds to allow the mixture to curdle at the bottom. Then start pulling the frying pan toward you, throwing the egg mass to the far edge. Toss sharply, gradually lifting the handle and tilting the far edge over the heat. The omelet starts to crawl by itself. Adjust the mass with a shovel if any part splashes out further than necessary. Then hit hard with the fist at the base of the handle, and the omelet will bend at the far end. To lay out the omelet, quickly turn the handle to the right and grasp it with your right hand - palm from below, thumb on top. Holding the plate in your left hand, tilt the pan and the plate towards each other, topple the frying pan over the plate, and the omelet will fall to the right place. If necessary, tuck the omelet with a shovel. Nablite a piece of oil on the fork, quickly lubricate them with the top of the omelet, decorate with a sprig of parsley and serve to the table.

Cream-soup with mushroom

  • 4 tbsp. Tablespoons butter
  • 1 cup chopped onions or white leeks
  • 0.25 cups of flour
  • 1 cup hot chicken broth
  • 6 cups of milk
  • 4 cups of fresh mushrooms, peeled, washed and diced
  • 0.25 tea spoons of dried tarragon leaves
  • 0.5 cups (or more) of fatty cream, sour cream or cream fresh (optional)
  • Salt and freshly ground white pepper
  • A few drops of lemon juice (optional)
  • A branch of fresh tarragon and slices of fried mushroom hats (garnish)

How to prepare a dish:

We prepare the soup base. Put the onions or leeks in a frying pan with a thick bottom and fry until the clarity on the butter on low heat for 6-8 minutes. Add flour and, stirring, fry for 2-3 more minutes. Remove from the heat, gradually pour in the hot broth. Bring to a mild boil on moderate heat and pour in the milk. Put in the soup mushrooms and dried tarragon and cook on low heat for another 20 minutes, stirring frequently so that it does not burn. If desired, enter the cream, lightly cook and add salt and seasonings to taste, and also, if necessary, a few drops of lemon juice. Decorate each serving with sprigs of tarragon and fried mushrooms.

Chicken Salad

  • 6 cups of boiled chicken, sliced ​​into slices
  • Salt and freshly ground white pepper
  • 1-2 tbsp. Tablespoons olive oil
  • 2-3 tbsp. Spoons of fresh lemon juice
  • 1 cup of tender petioled celery, diced
  • 0.5 cups of red onion, diced
  • 1 cup chopped walnuts
  • 0.5 cup chopped parsley
  • 1h. A spoon of finely chopped tarragon leaves (or 0.25 tea spoons of dried tarragon)
  • 0.75 cups of mayonnaise
  • Fresh salad leaves, washed and dried

For decoration:

  • Steep eggs, slices or chopped
  • Parsley sprigs
  • Strips of red pepper

How to prepare a dish:

Stir chicken with salt, pepper, oliveButter, lemon juice, celery, onions and walnuts. Cover and refrigerate for at least 20 minutes, preferably at night. Then drain the accumulated liquid, mix with parsley and tarragon. Remove the sample and add seasoning if necessary. Put so much mayonnaise so that it all coats. Tear the greens to pieces, lay them on a plate, and lay a salad on top. Cover it with a thin layer of mayonnaise and decorate with eggs, parsley and strips of pepper.

Pancakes for all occasions

  • 1 cup of flour
  • 0.75 cup cold milk
  • 0.75 cups of cold water
  • 3 large eggs
  • 0.25 teaspoons of salt
  • 3 tbsp. Spoons of melted butter
  • Oil for lubricating the frying pan

How to prepare a dish:

Mix everything to a homogeneous mass in a blender orCorolla. Refrigerate for 10 minutes. This will allow the particles of flour to absorb liquid, and the pancakes will turn out to be more delicate. Heat the non-stick frying pan (the diameter of the bottom is 12-20 cm) so that droplets of water jump on it; Lightly grease with melted butter. Pour 2-3 tbsp. Spoon the dough and tilt the frying pan in different directions so that the bottom is covered with an even layer. Bake for about 1 minute until the pancake is browned from the bottom; Turn over and quickly fry the other side. Place on the grate and continue the oven. When the pancakes completely cool, fold them up the slide. In the refrigerator, they can be stored for 2 days, and in the frozen form - for several weeks.

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