Recipes of dishes and drinks from narrow-leaved Ivan tea, fireweed, salad, cabbage soup, soup, cakes, porridge, pancakes, fireweed tea.

The simplest salad of Ivan tea is made as follows. Young shoots and leaves (50-100 g) are immersed in boiling water for 1-2 minutes, discarded in a colander to glass the water, and incinerated. Stir with chopped green onions (50 g) and grated horseradish (2 tablespoons). Add 1/4 lemon juice and season with sour cream (20 g). Salt, pepper to taste. 

Recipes of dishes and drinks from narrow-leaved Ivan tea, fireweed, salad, cabbage soup, soup, cakes, porridge, pancakes, fireweed tea.

Rhizome Salad of Ivan Tea.

1. Wash rhizomes, peel, finely chop or grind. To the resulting mass (100 g) add garlic (3 g), grated Dutch cheese (30 g) and carrots (30 g). Season with mayonnaise (30 g).

2. Wash rhizomes and boil in salted water. Cut into strips (100 g), mix with chopped carrots (20 g), beets (20 g), add green peas (20 g), garlic (3 g), mayonnaise (30 g).

Recipes of dishes and drinks from narrow-leaved Ivan tea, fireweed, salad, cabbage soup, soup, cakes, porridge, pancakes, fireweed tea.

Green cabbage soup.

Young shoots and leaves of fireweed (100 g), as well as nettle leaves (100 g) lower for 1-2 minutes in boiling water. Discard on a sieve to glass the water, chop and stew with margarine (20 g). In boiling broth or water (500-700 ml | put chopped potatoes (200 g), carrots (10 g), and then prepared willow-tea and nettles and cook until tender. Add salt and spices 10 minutes before cooking. Serve hard-boiled eggs and sour cream in a plate (20 g).

Soup with rhizomes of Ivan tea.

In the meat broth (400 ml) add potatoes (40 g), carrots (15 g), onions (10 g), finely chopped and spassed young rhizomes of Ivan-tea (50 g) and cook until cooked. Before cooking, season with fresh cabbage (30 g) and cook under the lid for 4-5 minutes. Salt to taste. Serve with sour cream (20 g).

Soup dressing with willow-greens.

Finely chopped freshly washed fresh herbs of fireweed, sorrel and medunica, rub with salt (5-10% of the total mass of greens) and put in a glass jar. Keep refrigerated.

Rhizomes of rhizomes of Ivan tea.

Flour (3 tablespoons | of dried rhizomes mixed with wheat flour (2 tablespoons). Add a pinch of baking soda, salt (to taste), vegetable oil (2 tablespoons), egg, kefir (1/2 cup). Beat until pastry consistency. Bake the pies in a hot pan. Serve with kefir or yogurt..

Fried rhizomes of Ivan tea.

Thoroughly rinse young rhizomes (200 g) with cold water, cut into 2-3 cm lengths, breaded in breadcrumbs (20 g) and bake in the oven or fry in ghee or sunflower oil (50 g).

Porridge from Ivan-tea cereals.

Grind dried rhizomes into cereals (200 g). Pour into boiling milk, salt, add sugar and cook until cooked.

Ivan tea flour.

Grind the dried rhizomes in a coffee grinder. Use in a mixture with cereal flour for baking bread, pancakes, pancakes.

Fritters.

Mix the fireweed flour (100 g) and grain (200 g), add kefir or yogurt (500 ml), egg, sugar, salt, mix thoroughly. Fry fritters in vegetable or ghee. Before serving, pour fritters with sour cream or butter.

Tea.

Mix the leaves of the fireweed, dried apples, rose hips, mountain ash, carrots, cinnamon in equal quantities. Brew like tea.

Kapor tea.

Young leaves of fireweed (200 g) to wither in the air, twist into tubes, put in enameled cast irons or clay pots. Lightly moisten with water or milk (100 ml), add large pieces of carrots (150 g) (you can add oregano and peppermint 5 g each), soak for several hours in a warm oven or oven. Then remove the carrots, dry the leaves of willow-tea in a warm oven, cut into strips. Use for brewing tea.

Based on the book Universal Encyclopedia of Medicinal Plants.
Putyrsky I., Prokhorov V.

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