Dip, cocktails, mashed potatoes and caviar from wild green plants, recipes dip, cocktails, mashed potatoes and caviar from greens.

Deep is the latest kitchen. This is a thick, rather liquid mass in which bread is dipped (hence the name “dip” in English) bread or something else, often vegetables or crackers. To make dip, you need to have a good blender. Then the mass is homogeneous. Usually they are a thick homogeneous liquid or liquid paste.

Dip, cocktails, mashed potatoes and caviar from wild green plants, recipes dip, cocktails, mashed potatoes and caviar from greens.

The basis for the dip is finely chopped greens, which add cheese, cottage cheese, sometimes finely chopped meat or fish products. In order to crush all this, add sour cream, vegetable oil or a mixture of them, vinegar, preferably balsamic, to the dip. An interesting result is the preparation of sauce directly when grinding products..

For example, load the components of mayonnaise, then the greens. Liquid components are always loaded first into the blender, and only then greens and additives. All herbs go well with fresh cucumber, tomato, bell pepper.

Deep Option 1.

Greens to taste 0.75 cups, coarsely chopped. Fresh egg 1 piece, balsamic vinegar 1 tablespoon, vegetable oil 0.25-0.3 cups, cheese not coarsely chopped 50 g, black pepper 1 teaspoon (preferably whole). Pour the egg with boiling water for exactly 1 minute, break into a blender, pour in the remaining liquid components, put cheese and herbs, chop until smooth. Serve with toasted bread.

Deep Option 2.

Greens to taste 0.75 cups, coarsely chopped. Sour cream 0.3 cups, dried squid – a handful, cut into large pieces. 0.5 cucumber, pepper or herbs to taste.

Dip, cocktails, mashed potatoes and caviar from wild green plants, recipes dip, cocktails, mashed potatoes and caviar from greens.


A blender is also needed for their preparation. From dip they differ in a more liquid consistency, they need to be drunk. As a liquid, we use milk, kefir, yogurt, unsweetened vegetable and fruit juices. Sweet cocktails are good with spicy herbs – mint, catnip, oregano. You can add fruits to them, for example, apple, orange, banana. You can make a thick mass first, as for dip, then dilute with the appropriate liquid.

An example of a green smoothie.

Greens to taste 0.5 cups, kefir 1 cup, cucumber 0.25. Grind everything, salt to taste, serve chilled.

Herb puree.

Mashed potatoes are made from boiled greens. It is prepared either from a single plant or from a mixture of several species in any proportions. Usually, neutral greens are used for this dish: colza, shepherd’s bag, wood louse, primrose, bump. Bows and yarns, having their own strong specific taste, are added in mashed potatoes in small quantities..

Mashed potatoes from a shepherd’s bag and colza reminds cabbage to taste. The primrose has almost no taste, it’s good to add something for the smell – cupcake, dill, parsley or dry spices. Mashed potatoes can be served as a side dish for meat and fish dishes or as an independent dish. In the latter case, eggs boiled in a pouch or fried eggs are served to it..

Greens – 0.5 kg
Flour – 3 tbsp. l.
Oil – 2 tbsp. l.
Salt – 1 tsp.

Boil greens in a minimum amount of salted water. Strain, save the broth. Fry the flour in oil until light golden brown, dilute with cold broth. Rub greens through a sieve or grind with a mixer. Pour in the mashed broth with diluted flour, boil until thickened. There is an option with the addition of mashed tomato to taste.

Green caviar.

Caviar is made from boiled, crushed products, in which vegetable oil and fried onions are added, if desired, tomato paste and spices and stewed all together. Caviar, like all dishes from wild herbs, can be prepared from one, or from a mixture of plants. For example, a few recipes.

Cowgirl Caviar.

Shepherd’s bag (rosette of leaves before flowering) – 200 g
Carrots – 1 pc..
Onions – 1 pc..
Or cut green – 0.5 cups
Vegetable oil – 3 tbsp. l.

Wash the shepherd’s bag, fry in oil, fry finely chopped onions separately. Skip the shepherd’s bag and carrots through a meat grinder, put in a frying pan, add onions, simmer for another 20 minutes.

Shepherd’s caviar with tomato.

Shepherd’s bag, greens – 200 g
Carrot, root crop – 1 pc..
Onions – 1 pc..
Sunflower oil – 0.25 cups
Tomato paste or sauce – 0.5 cups.

Boil the carrots, mince them. Finely chop the onion and fry in oil. Finely chop the shepherd’s bag. Mix everything thoroughly, simmer with tomato until tender.

Beetroot caviar with yarut and kupyr.

Beets – 500 g
Yarut (greens) – 100 g
Cuprika (leaves and peeled stems) – 100 g
Onions – 1 pc..
Vinegar – 1 tbsp. l.
Sugar, salt, pepper – to taste
Vegetable oil – 0.5 cups.

Boil beets, pass through a meat grinder. Finely chop the onion, fry until golden brown. Mix beets, onions and finely chopped herbs, simmer together for another 20 minutes. Add vinegar and sugar to taste.

Caviar from a cupar and a shepherd’s bag.

Cuprika (leaves and peeled stems) – 250 g
Shepherd’s bag (rosette of leaves) – 250 g
Onions – 1 pc..
Vegetable oil – 0.25 cups
Dill greens – 1 tbsp. l.
Garlic – 1 clove
Salt to taste.

Fry finely chopped onions until golden, add finely chopped greens, salt and simmer for 15–20 minutes under the lid. Add finely chopped garlic and dill to the finished caviar, cover with a lid, cool.

Bell caviar.

Bluebell Roots – 500 g
Onions – 1 pc..
Garlic – 1 clove
Vinegar – 1 tbsp. l.
Salt, pepper – to taste
Vegetable oil – 2 tbsp. l.

Cook the roots of the bells, peel them, finely chop. Fry finely chopped onion in oil, add chopped bells and simmer together for 5-10 minutes. Turn off the fire, add the crushed garlic and vinegar, cover, cool.

Based on materials from the book “Robinson’s Kitchen. Recipes from wild plants and flowers “.
Zamyatina N.G..

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