Pork legs with viburnum and peas, according to the recipe of the Chuvash cuisine, can be prepared as follows. Take the pork legs (800-900 g), process, rinse thoroughly, add a little water and cook until tender. Remove the legs, put the sauerkraut (200 g) in the broth, 150 grams of viburnum, chopped onion (2 onions), salt, bay leaf and stew.
Boil peas (500 g), pass through a meat grinder and season with butter (50 g). Put pea puree on a plate, boiled pork legs on top and pour sauce with viburnum and sauerkraut.
Recipes of dishes and drinks from Viburnum vulgaris, gravy, juice, syrup, pastille, jelly, jam, fruit drink, mousse, jelly and viburnum.
Viburnum juice (200 ml | mix with powder from juniper fruits (10 g), bring to a boil and cool. Serve with meat dishes.
Viburnum with sugar.
Mix fruits (1 kg) with sugar (1 kg), put in liter jars and pasteurize at 95 degrees 35 min. Cork.
Viburnum in sugar.
Sprinkle the fruits (1 kg) with powdered sugar (200 g) with starch (5 g) and dry at room temperature for 12-14 hours.
Viburnum in sugar syrup.
Stack viburnum fruits (1 kg) in sterilized glass jars, pour 40% sugar syrup and pasteurize at a temperature of 80 degrees. Half-liter cans 15 minutes, liter 30 minutes. To cork. Store in a cool place..
Fruits (1 kg) knead, squeeze juice. Dip the pulp in boiling water (250 ml), boil for 10-15 minutes, drain the broth, combine with juice. Add honey or sugar (to taste). Pour juice into sterilized glass jars, pasteurize. Store in a cool place..
Syrup from viburnum.
Mix viburnum juice (1 l) with sugar (2 kg), bring to a boil, remove the foam, add citric acid (10 g), boil for 5 minutes. Strain through cheesecloth, pour into sterilized bottles and seal.
1. Wash fruits thoroughly in cold water. Blanch for 3-4 minutes, after which the water is drained, and the fruit is poured with cold water and cook until they get a soft consistency. Rub the softened fruits through a sieve, add sugar (0.8-1 kg per 1 kg of fruit) and boil, stirring, until the consistency of batter. Then put the pastille in the trays for drying in the oven.
2. Fruits (1 kg) blanch for 3-5 minutes, fold in a colander. When water drains, pour into enameled dishes. Add water (200 ml), boil over low heat until the fruits soften. Wipe through a sieve, mix with sugar (800 g) and cook until a doughy consistency. Place the mass in wooden trays, dry in a warm oven and cut.
Jelly from viburnum.
Harvest the fruits after the first frost. Blanch in boiling water for 6-8 minutes. Put the fruits in a saucepan, add water (2 cups per 1 kg), cook until soft. Wipe the boiled mass through a stainless steel sieve. Mix puree (1 kg) with sugar (1-1.2 kg), boil for 45-50 minutes. Then pack in hot glass jars.
Jam from viburnum.
Viburnum jelly (1 kg) boil for 10-15 minutes. Add sugar (250 g), stir until it is completely dissolved and cook until tender. Put the jam in glass jars, cork.
Viburnum fruit juice.
Mix the juice of viburnum (1/2 cup), hot boiled water (1 l) and sugar (to taste). Leave on for 3-5 hours. Serve chilled.
Soften gelatin (30 g) in a small amount of cold boiled water. Add water (up to 1 liter), mix and bring to a boil. Add sugar (200 ml), add juice of viburnum (200 ml), cool to 35 degrees. Beat quickly until fluffy, pour into molds and cool.
Dilute viburnum juice (50 ml) with water (1 l), heat, add sugar (to taste), diluted starch and bring to a boil.
Pouring with viburnum.
Sugar (100 g) dissolved in water (100 ml), add the juice of viburnum (100 ml) and mix with vodka (0.5 l). Stand for at least 2 days.
Based on the book Universal Encyclopedia of Medicinal Plants.
Putyrsky I., Prokhorov V.