Hogweed of the Umbrella family. It exists about 70 species. Folk names of hogweed: borscht, Bodran, Bolshevik Gigelier, wrestler, Italian borscht, borscht, borsh..
Hogweed of Sosnowski and Hogweed of Mantegazzi not edible and capable of causing severe and long healing burns. The leaves, fruits and roots of these plants are saturated with essential oils, which weaken the skin’s resistance to ultraviolet radiation. When these plants come in contact with open areas of the body, especially on sunny days, a severe burn of the 1st-3rd degree may appear on the skin.
Siberian hogweed on the contrary, an edible and very useful plant. It is with this species that the name of the entire genus Borschevik is associated. The leaves of Siberian hogweed have been used for cooking borsch since ancient times. Siberian hogweed was one of the most popular food plants in ancient Russia, cabbage appeared later.
In addition to food applications, Siberian hogweed was quite widely used in folk medicine. The decoction and infusion of this plant is an antiseptic, anti-inflammatory and sedative. This should be considered when cooking..
Siberian hogweed, in spite of the name, is mainly a European species, common throughout Eastern and Central Europe. It grows in Ukraine, in the European part of Russia, in Western Siberia, in the Caucasus.
Siberian hogweed prefers moist places. It grows in meadows, especially water meadows, along the banks of rivers and streams, along the fringes, along roadside meadows, as well as near housing and in weedy places. In mountainous areas it prefers coniferous and deciduous sparse forests. But it is also found on dry lands there, it is slightly lower in height. This unpretentious plant.
The appearance of the Siberian hogweed is unattractive. The dimensions are far from as impressive as those of Borschevik Sosnovsky and Mantegazzi. As a rule, Siberian hogweed rises slightly above the general level of the upper tier of meadow forbs.
Culinary recipes of dishes from hogweed, soup, cabbage soup and salads from Siberian hogweed. Nutrition value of Siberian hogweed.
It is better to eat hogweed before flowering, while it still has relatively delicate foliage and flowering shoots. Soup broth from the leaves of hogweed has a mushroom aroma. Pure hogweed juice in its pure form can not be used, as it can cause inflammation on the skin.
Young leaves can be used for salads. Petiole stalks marinate, dry or use as a side dish for the main dishes. Young shoots and leaves can be boiled and eaten as a green vegetable when they first appeared from the ground. Borsch from Siberian hogweed can be cooked, if you use either very young leaves or only petioles, then it has a more pleasant color. Cook the same way as nettle soup.
Siberian hogweed contains up to 10% sugar, up to 27% protein, up to 16% fiber, vitamin C, carotene, tannins, essential oil, glutamine, coumarin compounds. Hogweed, which has reached the appearance of a peduncle, must be cleaned of hard fibers. It’s not hard. To do this, the tip of the fiber sticking out of the edge of the leaf or stalk must be pulled and pulled out.
Culinary recipes from Siberian hogweed.
Green cabbage soup.
100 g of hogweed leaves + 100 g of potatoes + 30 g of parsley + 40 g of onions + 200 g of margarine + 1/2 eggs + 20 g of sour cream + 300 g of water or broth. Put potatoes in boiling water or broth. After 15 minutes, stewed onions, chopped cow parsnip, parsley. Cook another 10 minutes. Add salt, pepper, bay leaf and sauce. Add eggs and sour cream.
Green cabbage soup from hogweed, sorrel and nettle.
Hogweed, sorrel and nettle 160 g + potatoes 150 g + carrots 15 g + flour 5 g + butter 10 g + egg 1/2 pcs + sour cream 15 g + green onion 15 g + bay leaf + allspice + greens + salt . Thoroughly rinse young hogweed, sorrel and young nettle with cold water. To grind. Boil chopped potatoes in a broth until half cooked. Add prepared greens, carrots. Cook until tender. Season cabbage soup with flour flour, raw eggs, bay leaf, pepper and herbs. To salt.
Hogweed and Sorrel Soup.
0.5 cups of crushed leaves of hogweed + 4 leaves of oxal + 2 cups of water + 1/2 potatoes + 1/3 carrots. Boil potatoes and carrots in water or meat broth. Add crushed leaves of hogweed and sorrel. Boil 2 5 minutes. Season with fried onions and spices.
Quinoa and hogweed soup.
Potatoes 50 g + carrots 20 g + quinoa 20 g + cow parsnip 20 g + water 400 g + sour cream 10 g. Cut potatoes, carrots, chopped into strips, chopped quinoa and cow parsnip into boiling water. Cook for 5 minutes. Remove from heat. Insist 5-10 minutes. Boil. Add sour cream.
Soup with hogweed and potatoes.
Hogweed + potatoes + onions + dill + sour cream. Sort the leaves of hogweed. Rinse. Cut in small pieces. Put in boiling broth or water. Cook until half cooked. Then add chopped potatoes. Cook until tender. At the end of cooking, add green onions, salt, spices. Add sour cream and sprinkle with dill.
Boil 1 liter of water. Add 3 tablespoons of oatmeal or millet. Cook until cereal is cooked. Add finely chopped hogweed stalks and chopped potato. To salt. Cook until potatoes are cooked. Add sour cream or butter. Sprinkle with dill, parsley or green onions.
Conder Thick Hunting Chowder.
In a boiling water (6 8 l) add a cup of cereal (any) + young dandelion leaves + upper leaves of the cow parsnip + sorrel. Cook over low heat. When the cereal begins to boil, add potatoes, onions, garlic, lingonberries, some canned meat (preferably pork), peeled game (black grouse, capercaillie, hazel grouse, partridge). To salt. Cook 30 to 40 minutes. Add bay leaf, black pepper.
Hogweed soup dressing.
Grind the leaves of young plants to a pasty state. Salt = 200 g of salt per 1 kg of mass. You can use it immediately for dressing soups and cabbage soup, add it to garnishes for meat and fish and vegetable dishes. Or put in glass jars for long-term storage.
Hogweed with kvass in Udmurt.
Boletus parsley leaves (150 g) boil. Slice. Pour in bread kvass (350 g). Add sour cream (50 g) and boiled egg.
1. Take the youngest leaves before the leaf blade fully unfolds. Wash them in cold water and put them moist in a pan. Add a piece of butter, black pepper and salt. Simmer for about 8 minutes until soft. Add some cold butter or fresh lemon juice.
2. Finely chopped onions, fry it in vegetable oil until yellowing begins. Add chopped hogweed. Fry a little more. Add tomato paste or tomatoes. Simmer in a sealed container for about 5 minutes. The dish can be eaten cold. Then you can put large pieces of sausage (boiled meat). Put out another five minutes. Add salt, pepper. At the end of cooking, mashed garlic and remove from heat. Let it brew for a couple of minutes.
Hogweed in the test.
Dip young petioles in dough and fry in oil.
Hogweed (leaves or stems) 200 g + butter + 20 g + breadcrumbs or flour 10 g + salt. Sprinkle blanched hogweed with rusks or flour. Fry.
Stewed potatoes with hogweed.
Potatoes 120 g + hogweed 120 g + salt + spices. Pour the chopped green of hogweed with boiling water. Drain the water. Put out 40-50 minutes. Add chopped potatoes, salt, spices and simmer until tender. Sprinkle with oil and sprinkle with dill.
Hogweed salad with potatoes.
100 g of hogweed leaves + 50 g of green onions + 100 g of potatoes + 15 g of vegetable oil + salt + spices. Boil the leaves for 5 minutes. Slice. Stir with chopped onions. Lay on slices of boiled potatoes. Dress with vegetable oil and spices.
Hogweed and nettle salad.
Hogweed leaves 50 g + nettle leaves 25 g + onions 15 g + vegetable oil 10 g + salt + spices. Hogweed is sorted and cooked for 5 minutes. Drain the water. Cool. Slice. Combine with chopped greens nettles dioecious and onions. To salt. Spice up. Put the resulting mass into circles of boiled or baked potatoes. Pour over vegetable oil.
Horseradish hogweed salad.
For 200 g of hogweed: 50 g of green onions + horseradish + salt + spices + sour cream. Grind and mix the stems and petioles of hogweed and green onions. Add grated horseradish. To salt. Add spices and sour cream.
Wash young leaves with petioles. Fold them in layers in a container, pouring grated carrots and powdered hops-suneli or dill seeds. Pour with brine: 1.5 tbsp. tablespoons of salt per 1 liter of water. Add a crust of brown bread. Put a load on top. Leave to roam in a warm place for two to three days. Then put in a cold place. Use as a side dish or appetizer.
For 1 kg of hogweed 120 g of salt. Rinse young shoots and leaves in several waters. Scald with boiling water to reduce pungent odor. Drain water. Grind with a knife. Mix chopped shoots and leaves with dry table salt. Place the hogweed in carefully washed and dried glass jars. Close tightly with plastic caps or tie with parchment paper. Salted hogweed is a semi-finished product for cooking green cabbage soup and borsch. You can also put it out.
Take only young petioles. The leaves are light and soft. For 1 liter of marinade: 0.5 liters of water + 0.5 liters of 6% vinegar. Or 1 liter of water + 2 tbsp. tablespoons of vinegar essence. Salt – 1 tbsp. spoon + sugar – 1 tbsp. spoon + clove – 2 pcs + allspice – 12 pcs + bay leaf – 2 pcs.
Boil water with spices for 10-15 minutes. Add vinegar and, not allowing to boil, hold for another 10 minutes. If the hogweed is preparing for quick consumption, then pour it with boiling marinade, close the lid and let it brew for a day. For long-term storage, place the petioles vertically in a container and pour boiling marinade to the top edge. Close with sterile caps. Turn the container over and cover with dense matter for 6-8 hours.
Hogweed and celery powder.
Mix three parts of the powder from the dried leaves of the hogweed with 1 part of the powder from the leaves of celery (or lovage). Use for dressing soups and making sauces.
Hogweed stalks in sugar.
Rinse stems thoroughly and peel. Cut into strips, about 2 cm long. Cook in thick sugar syrup for 10 minutes. Then remove the stems from the syrup. Let the syrup drain. Air dry. Put in a dry storage container.
Based on the book Survival beyond the threshold of civilization.