Traditional recipes

White cabbage salad with carrots and beetroot mousse

White cabbage salad with carrots and beetroot mousse

The salad can be served with any meat or grilled fish.

  • Coleslaw
  • 300-400 g white cabbage;
  • 1 carrot;
  • lemon juice;
  • salt;
  • pepper.
  • Beetroot mousse
  • 1 medium beetroot;
  • 100 mL liquid sweet cream;
  • lemon juice;
  • chili;
  • salt;
  • pepper.

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION White cabbage salad with carrots and beetroot mousse:

Coleslaw

Grate the vegetables. Season.

Beetroot mousse

-Wash, clean the beets; it is given to the grater;

- Pour the cream over the grated beets and leave in the fridge for 1 hour.

- Strain with a blender and season.

Good appetite!



After the cure

After the cure, natural products rich in enzymes will be introduced in the diet, such as wheat germ, uncooked milk, tender vegetables, egg yolk, seed embryo, home-made raw milk from the peasants.

Other recommended foods are flax seeds, sunflower, walnuts, buckwheat, herbs, brewer's yeast, sea salt, lots of garlic, onion, sunflower oil, olive, flax, pressed cold.

Also, after finishing the juice cure, you will consume, as a drink, wheat bran water, prepared as follows:

In a liter of cold water add 5 tablespoons of fresh wheat bran. Keep in a cool place and leave from evening to morning. On the second day, only the liquid (bran water) is consumed, shaking the bottle periodically and straining the "juice".

It is prepared with good spring or well water, daily (to be fresh). Mineral water should be avoided.


Pickled cabbage juice helps treat lung disease, constipation, anemia and aging

Of all the pickles, sauerkraut is the undisputed champion of health. And sour or dead cabbage juice, as it is popularly called, was considered the doctor of the poor, because it was used as a cure for most ailments of the cold season. And today, death is at its height, scientists are discovering new healing virtues. But modern pickles do not have the same flavor as traditional ones and have no therapeutic qualities at all. On the contrary, they are full of harmful preservatives. Salted sauerkraut not only preserves its properties and vitamins, but also amplifies them. Do you die at home? Don't miss the opportunity to fast by consuming more sour cabbage juice. You will notice the benefits of this cure from day one.

With beneficial effects on immunity in general and on the digestive tract in particular, sauerkraut juice is recommended by all doctors.
Cabbage mill is the juice resulting from pickling cabbage, being a 100% natural extract. By fermentation, the water added to the vegetables is enriched with good microorganisms, ferments and enzymes, but also with the active principles from pickled plants and vegetables (cabbage, celery, carrots, garlic). True pickles are obtained by natural lactic acid fermentation, with strains of wild probiotic bacteria from fresh, healthy vegetables and fruits in brine (obtained with local salt).
In the natural fermentation process, the existing microflora on vegetables and fruits transforms carbohydrates into biologically active substances: vitamins B1, B2, A and lactic acid. It is very important that, through the pickling process, the valuable substances in the vegetables subjected to this natural preservation process are preserved.
Pickled cabbage is the only natural food that has no added probiotic from the outside, is an endogenous product, and which through the high fiber content ensures a good intestinal transit, fighting constipation and colon cancer, being recommended for people with irritable bowel syndrome. , according to monitorulexpres.ro.
In addition to all these advantages, death does not fatten, being indicated in diets to maintain the figure.
The dead cure vitaminizes the body and detoxifies it. That's exactly what we need in Lent.

Vitamins and probiotics in abundance

Unfortunately, cabbage mill has been little studied, although nutritionists are convinced that the time will come when this traditional food will start a revolution in the world of natural medicines. Until then, the recommendations of Romanian folk medicine remain valid, the one that has discovered for hundreds of years a universal remedy in cabbage juice. The composition of the mill is amazing. This therapeutic juice is rich in vitamin C, even more than in oranges, 90% of this vitamin being kept intact after pickling. Vitamin C has a strong antioxidant effect, strengthening the immune system and resistance to viruses and flu.
We also find vitamins A, B1, B2, B3, B6 and B9 (folic acid) and E, magnesium, potassium, iron, iodine. Lactic acid in mills is a bacterium discovered and used as a ferment for at least 4,000 years. This natural acid has an inhibitory effect on intestinal microbes, helps the body assimilate proteins and iron and strengthens the immune system.
Lactic acid is the enemy of all diseases caused by microbes that populate the intestines. Death is thus an important source of probiotics, protecting the lining of the intestinal tract. It is also indicated for people with dysbacteremia caused by treatments with synthetic antibiotics, to restore the intestinal microflora and to combat the immunosuppressive effect of these drugs.

Train your kidney stones

Gallstones and kidney stones, gastritis with low acidity, giardiasis, are treated by drinking for 2-3 weeks 150 ml of dies, 3 times a day, 30 minutes before meals. If the gallstones are small, mix one liter of millet with 400 g of crude oil and juice of four lemons. Nothing is eaten 24 hours before the procedure. For 4-5 hours, the body responds with diarrhea, during which time the gallbladder cleanses of stones. After the procedure, for two weeks, drink chamomile tea and fennel. Hemorrhoids patients can drink 100 ml of heated die, 3 times a day, before a meal. When hemorrhoids are associated with bleeding, drink a glass 2-3 times a day and eat sauerkraut salad daily. To treat avitaminosis and asthenia, mix a glass of millet with a glass of tomato juice, add 150 ml of plain water, a tablespoon of honey and a tablespoon of lemon juice. Drink a glass 1-2 times a day, between meals, until your health improves.
Death also helps in diarrhea, if consumed in equal parts, with freshly squeezed tomato juice. The liver is a good friend, if the die is drunk three times a day, 100 ml each, between meals, for several months. For gastritis, drink warmly die daily before main meals. The dose may gradually increase to two glasses a day.

Cure for respiratory diseases

Hoarseness and dry chest pain can be treated with dies as follows: mix equal parts of dies and plain water. Drink warm liquid 2-3 times a day. Death has been shown to be a secret weapon against bird flu. A Korean scientist took 13 chickens infected with the bird flu virus, fed them sauerkraut, and a week later discovered that 11 of them had recovered. Experts believe that the bacteria produced during fermentation helped the birds defeat the H5N1 virus. Swedish researchers have found that bacteria that die in the lungs help prevent lung disease. Lactobacillus plantarum, a bacterium found in saliva and sauerkraut, competes with the dangerous bacterium that causes pneumonia, keeping pathogenic bacteria low.
Deadly probiotics, called "friendly bacteria," are just as effective as antiseptics, killing dangerous bacteria that cause pneumonia. People with asthma are recommended to die daily from pickled cabbage, onion and garlic salad.

Cut the nausea and melt the fat

Diabetics can drink 3-4 times a day, 30 minutes before a meal, 1/3 cup of millet, diluted with water, in equal parts. After a 7-day break, the treatment is repeated. Pickled cabbage juice helps a lot in constipation, drunk in the morning, on an empty stomach. It can also be used mixed with a teaspoon of yeast. This is also the reason why, in many Romanian villages, during the traditional Christmas and New Year meals, cabbage dies are served in abundance, before the heavier dishes, as well as at the end of the meal. Cabbage mill is a strong and especially fast digestive stimulant. Drink half a glass of millet before the meal, then, during the meal, you can take another sip of this digestive stimulant whenever you feel the need.
Scientists have come to the conclusion that sauerkraut contains a therapeutic principle known as anti-ulcer vitamin U, a vitamin that is destroyed by boiling. Therefore, sour cabbage juice can be consumed internally to treat ulcers. Because it stimulates fat burning and at the same time stabilizes the appetite, cabbage mill is wonderful in diets, because it facilitates fat burning.
Cabbage mill is known as an effective remedy against nausea caused by heavy eating.
The hangover is passed with 3-4 large grated onions from which a porridge is made and mixed with 3 glasses of millet, a spoonful of tomato paste, black pepper, salt and sugar to taste.

Prevents and inhibits cancerous tumors

Death fights fatigue, being a natural neurotonic and myotonic. It stimulates blood circulation and, implicitly, promotes the warming of the body, including the extremities. The daily consumption of 1-2 glasses of mills thus easily solves the sensitivity to cold, but also fights fever. It lowers the concentration of bad cholesterol (LDL) by preventing the thickening of blood vessels. Death is used in traditional Romanian medicine for the "weak at heart". Drink a glass of cabbage mill in the morning, at noon and in the evening, especially during the cold season.
In this way, the hypotensive will feel invigorated. Death is also known for its blood pressure stabilizing effect. Antioxidants in mills also prevent the appearance of carcinogenic nitrosamines resulting from the digestion of meat or meat preparations, as well as the oxidation of ingested food fats.
In fact, death is a strong enemy of cancer, especially colon cancer, blocking the development of tumors, activating enzymes that neutralize carcinogens. According to a recent study, women who eat sauerkraut 5 times a week have a 70% lower risk of developing breast cancer. Sour cabbage is the only plant food in which vitamin B12 is present, which slows down the aging process, protecting the nervous system and preventing memory loss.
But the most surprising quality of sour cabbage is that of an aphrodisiac. Croatian nutritionist Lejla Kazinic Kreho, an erection specialist, claims that consuming sauerkraut twice a day increases potency and is more effective than Viagra.

For a clean and wrinkle-free complexion

Our ancestors healed the hernia with cabbage dies. A piece of folded gauze is soaked with mortar, put on the place with problems, place a slice of raw potato on top, press a little and bandage. The compresses are kept for 3 hours a day, and the treatment lasts 1-3 months. 1-2 glasses of cabbage juice a day is also recommended for those with depressive states.
Crushed sour cabbage leaves treat boils, sunburn, skin cracks, frostbite, sprains. It seems unbelievable, but sauerkraut is not only good for health but also for beauty. Make masks with sour cabbage leaves, lotions with fresh juice, compresses with crushed leaves. Death helps in the fight against aging, delaying the appearance of wrinkles, maintains shiny hair and strong nails.
The treatment of acne consists in the application of sauerkraut leaves. The compress is kept for 25 minutes, then the skin is washed with cold water. The cure lasts 1-2 months. In Oltenia, women put sour cabbage leaves on their chests to get their milk after birth.
For rieie, the whole body was milled or the mill with which the whole body was washed was boiled, after which it was anointed with sulfur or ointment with sulfur. The headaches pass with gauze compresses or gauze wrapped in gauze, placed on the areas behind the earlobe and on the temples, then the head is tied with a towel. For frequent and unbearable migraines, drink 100 ml of die, three times a day.
For periodontitis, it is recommended to chew 3-4 tablespoons of finely chopped sauerkraut 6-8 times a day.

• To get sour cabbage not only tasty, but also with many therapeutic effects, here is an old recipe. At 10 kg of cabbage, put 1 kg of carrots and 250-350 g of salt. The bottom of the vessel is covered with the first sheets in which the heads are wrapped. Put in layers the chopped cabbage and cabbage mixed with a pinch of salt and large grated carrot. Add, preferably apples, quince, sea buckthorn, slices of beets, rickets, cinnamon, dill or cumin seeds. The remaining salt is dissolved in the amount of water needed to fill the vessel.
If too little salt is added, bad bacteria can develop, and if too much is put in, good ones will not grow, so fermentation will not take place.
Do not use hard water as it is basic, so it can neutralize acids. Boil the hard water for 15-20 minutes, then leave the pot covered for 24 hours. The cabbage is covered with a layer of leaves, a ceramic plate is placed on top, with a weight on top and it is kept at 18 degrees C. The plate must be permanently covered with dies. When the mill is clear and the fermentation process is over, the cabbage moves to the cold. The mill is kept as follows: strain through gauze, bring to 80 degrees C, over high heat, in an enamel bowl (do not boil!), And immediately pour into sterilized bottles or jars with thread. Store in the refrigerator.

If you suffer from high blood pressure, water retention in the body or suffer from heart or kidney disease, it is best to avoid death. Also, according to doctors, it is not recommended for people with liver disease or kidney failure.


Salads - 140 recipes

Our selection of salad recipes for all tastes that can be served both as an appetizer or side dish and as a main course.

Salad and vegetables, in general, it is good to prepare very little before consumption, so as not to lose vitamins. Salads prepared from vegetables can be served independently, but also as garnishes for various dishes, steaks. Vegetable salads are prepared from cauliflower, boiled carrots, beets, string beans, green peas, asparagus.

When you serve salads as an appetizer, place the knife and small fork on the table. In case they are given as gaskets, only the fork. The range of raw salads includes: tomatoes, endives, lettuce, cucumbers, carrots, white cabbage, red cabbage, bell peppers and donuts.

To serve a salad of fresh or canned vegetables with a better taste, add a little mayonnaise or, better, a special dressing. You can find many salad dressing recipes on our website.

Do not cook the salad when the vegetables are hot. Don't even use hot and raw vegetables in salads. In both cases, it breaks down. It is recommended that vegetables intended for salad be left to cool to 1-10 °.


Winter salad with avocado mayonnaise

If you want to change the menu a bit and want an easy and quick solution for dinner, the winter salad with avocado mayonnaise is what you are looking for. It is rich in nutrients and easy to digest for dinner.

Ingredients

For mayonnaise you need

-2 pieces of soft avocado
-1/2 cup raw sunflower seeds, soaked for a few hours in water
-1 tablespoon lemon juice
-1 teaspoon mustard
-1 tablespoon cold pressed olive oil
-2 cloves of garlic
-fresh dill
-a bit of water

Method of preparation

1. For mayonnaise you need a blender in which you put all the ingredients and process them well. Put avocado at the end so you don't process it too much
2. Put all the salad vegetables in the food processor to chop them. Or you can grate them.
3. Mix the vegetables with the resulting mayonnaise and use spices according to taste, if necessary.


Method of preparation:

Preheat oven to medium heat, 180 degrees. Grease the cake pan with oil and line with baking paper.

In a medium bowl, mix the flour, baking powder and salt. Separately, mix the whipped milk, vinegar, vanilla and eggs. Mix separately cocoa and food coloring or dye from natural beetroot extract with a little water, until you get a fine paste.

In a bowl, mix the butter and sugar with the mixer, then add a third of the flour mixture. Add half the mixture of eggs and whipped milk. Continue to mix the ingredients one at a time. Finally add the dye mixture and mix well at high speed for final homogenization.

Pour into a cake tin and bake for about 30 minutes, then remove and leave to cool. Cut the cooled countertop in half.

In a large bowl, mix the cream cheese, butter, vanilla and salt, then the sugar. beat with the mixer on high speed until you get a fluffy cream.

Pour half of the cream on the bottom of the cake. then add the 'lid' and pour the cream on top. Garnish according to preference and refrigerate until serving.


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Natural treatments for vascular problems

Phytotherapy recommends herbal preparations that increase the resistance of capillaries. This type of treatment must be supplemented with a vegetarian diet, strictly hyposodium.

In the winter months, older people move slowly and at high risk due to the thick layer of snow and slippery ice. With the arrival of spring, the daily preoccupations demand more movement both in the garden and field works, as well as in the trips on the asphalt of the streets.

Now there is a big impediment. Tired and heavy legs move with great pain, either in the muscles, due to diseases aggravated by the peripheral circulation of blood through the arteries and veins, or in aged bones, with rheumatism and osteoarthritis.

During this period, medical offices are increasingly visited by patients who complain of foot pain, describing the characteristic symptoms of phlebitis, thrombosis, varicose veins and varicose ulcers.

Phlebitis is manifested by inflammation of the veins, sometimes with the formation of clots inside, which blocks the flow of blood vertically. Superficial phlebitis is characterized by the appearance of a red, inflamed and painful cord along the vein.

Thrombophlebitis is located in the veins and consists of inflammation of the blood vessel wall and the formation of a clot (thrombus), adhering to the inner wall, as a result of intravenous blood clotting. There is a partial or total obstruction of the vein, first in the sole of the foot and later in the veins of the calf, the femoral and iliac vein.

Varicose veins are pathological dilatations, deformations and elongations, permanent and irregular, of some superficial vessels, especially at the feet, as a result of the loss of elasticity and the loose structure of the venous wall.

Varicose ulcer is a complication of varicose veins, which causes a chronic ulceration, difficult to cure. The onset of the disease is favored by prolonged standing, endocrine and metabolic disorders, diabetes, advanced anemia, obesity, hypertension, circulatory disorders and, especially, after local trauma with necrosis.

Phytotherapeutic treatments

For phlebitis and thrombosis, in internal treatment are used:

& # 8211 Yellow sulphine infusion, with effects in thickening the blood, thickening the coagulation (due to the coumarin content) and in combating veno-lymphatic insufficiency (through the beneficial action of flavonoids)

& # 8211 blueberry leaf infusion, with healing action due to its content in flavonoids, tannins and vitamin P, with an effect in reducing inflammatory processes, increasing capillary resistance and regulating the permeability of blood vessels

& # 8211 infusion of dried vine leaves (red varieties) with effects of reducing capillary fragility due to anthocyanoside content

& # 8211 mixture of wild chestnut, arnica and hawthorn flowers, rosehip and mountain bark, horsetail and birch leaves (in equal parts), from which an infusion of three teaspoons of crushed mixture to 500 ml of water is prepared boiling drink three cups a day after meals

& # 8211 decoction of dried leaves of thorns and shepherd's purse, with a role in avoiding the formation of clots, being a good tonic for smooth muscles and vessel walls

& # 8211 tincture of sulfin flowers and mousetail, rosehip and three-spotted brothers, willow bark, oak and wild chestnut (in equal parts) take 30 drops two or three times a day, with 20-30 minutes before main meals, in cures of two to three weeks a month.

For external use it is recommended:

& # 8211 foot compresses with decoction of chestnut or hazelnut bark, fern rhizomes or infusion of pedicure or spring beetle (a handful per liter of water), with the addition of a little vinegar

& # 8211 Poultice with arnica or St. John's wort powder, mixed with flax flour or clay powder in a little water.

For varicose veins and varicose ulcers

Internally it is recommended:

& # 8211 Infusion of sage, yellow sulphine or live nettle with healing, purifying and toning effects in activating blood circulation and stimulating the recovery of tissues damaged by ulcers

& # 8211 mixtures of marigold flowers, sage leaves, horsetail grass, wild chestnut flowers and bark, dandelion and sorrel roots from which an infusion with healing, purifying and toning action is prepared to activate blood circulation and in stimulating the recovery of tissues damaged by ulceration

& # 8211 mixture of vine leaves and hazelnuts with mousetail herb from which take a teaspoon to 200 ml of boiling water, infuse covered and drink two or three teas, having effects in thinning the blood and in stopping inflammatory processes.

Diet

In phlebitis and thrombophlebitis:

It is based on the consumption of raw vegetables and vegetable juices, as well as fruit juices (apples, lemons, oranges, grapefruit). Good results give the mixture of juices with: beets (300 ml), carrots (200 ml), red apples (100 ml), white cabbage (100 ml), celery (50 ml) and raw potatoes (20 ml) which are fragmented in 3-4 rounds.

Continue with a vegetarian diet, strictly hyposodium, followed by dairy products and gradually enter a normal diet. An onion-rich diet that prevents thrombosis, as well as foods that prevent constipation and obesity, are effective.

The necessary vitamins (K, A, B, C, E, PP) and mineral salts (K, Co, Mn, Fe) is provided, daily, with carrot salad and beetroot, wheat germ (50-100 g ) and dry brewer's yeast (two or three teaspoons).

Fatty meats (pork, duck and goose), bacon, sausages, sugar, coffee, chocolate, alcohol and tobacco are excluded from the diet.

After the first signs of painful varicose veins, a sparing diet is adopted for two to three days a week in which pork, animal fats, sausages, smoked meats, preserves, sauces and alcoholic beverages are prohibited.

Instead, foods rich in vitamins (cabbage, carrots, tomatoes, lettuce, parsley, radishes, lemons, oranges, blueberries) are indicated. With obvious effects will be the treatment with vitamin E (300-500 mg per day), for a longer period, which ensures the reduction of varicose veins until healing.

Much emphasis is placed on the beneficial actions of apitherapy, using a preparation obtained from 300 g of acacia honey and 600 ml of red onion juice after homogenization is kept cold and consumed 50 g, three times a day, before main meals, for a month. After a break of 30 days, the treatment is repeated. It is contraindicated in hyperacid gastritis and gastroduodenal ulcers.

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Cabbage salad with vegetable mayonnaise dressing and maple syrup

On fasting days or when we want to eat a fresh and tasty dish, we can prepare a cabbage salad with dressing made from vegetable mayonnaise and maple syrup. It is a simple recipe, which does not require much time or skill, but which is nutritious and rich in vitamins. This salad can be served as such or as a side dish or appetizer.

Ingredient:

  • 1 cup white cabbage
  • 1 cup red cabbage
  • 2 carrots
  • 1 small red beet.
  • 4 tablespoons vegetable mayonnaise
  • 2-3 tablespoons maple syrup
  • 1 teaspoon garlic powder (or 3-4 crushed puppies)
  • lemon juice (to taste)
  • ground pepper and salt to taste.

Method of preparation

Carrots and beets are cleaned and put on a large grater. The cabbage is washed and finely chopped, as for salad. Mix all the vegetables in a large bowl.

Put the vegetable mayonnaise, the maple syrup, the lemon juice, the garlic powder (or crushed garlic), the crushed pepper and a pinch of salt (to taste) in the small blender cup and mix. The resulting dressing is poured over the salad and mixed.

Enjoy a cabbage salad with vegetable mayonnaise dressing and maple syrup!


How do you prepare the brine?

Nothing but water and salt. Make sure the salt melts well, down to the last grain. Then, when the two days were over, pour the brine over the cabbage. Once again, adjust the wooden grill and the stones so that they are well fixed, and put the lid on. In the following days, the cabbage must be "blown"

Three or four times in the first week. First you take the foam that was made with the foamer. Then remove the stones and the grill, wash and dry them. Wipe with a dry cloth the walls and the edge of the barrel (up to the level of the mill). You take a long, thick hose, put it in the mill, slip it through the cabbage, and blow hard into it.


In Lent, the simplest and most delicious MONASTERY RECIPES! You will become addicted to them!

Mâncărurile mănăstireşti pregătite din produse vegetale sunt: salate, supe şi ciorbe mâncăruri scăzute plăcinte şi prăjituri sucuri şi gemuri fructe.

Mâncărurile mănăstireşti pregătite din produse vegetale sunt: salate, supe şi ciorbe mâncăruri scăzute plăcinte şi prăjituri sucuri şi gemuri fructe.

Numărul acestor mâncăruri este enorm:

Salate: salată de castraveţi cu roşii, salată cu cartofi, salată cu ţelină, salată cu varză albă, roşie, salată cu ardei copţi, etc.

cartofii se fierb în coajă în apă cu sare. Se curăţă de coajă, se dau prin răzătoare, se adaugă ceapă tăiată mărunt, sare, ulei şi pastă de roşii. Se amestecă tot şi se serveşte.

Salată de sfeclă roşie:

sfecla se spală bine şi se pune la fiert. După ce a fiert se dă prin răzătoare, se adaugă ulei, sare, puţin zahăr şi usturoi pisat.


Supe şi ciorbe: supă cu cartofi cu ulei, supă cu cartofi şi ciuperci, supă cu cartofi cu orez, ciorbă cu fasole verde, ciorbă cu mazăre, borş cu urzici, borş cu sfeclă, etc.

Supă de cartofi cu ulei:

se curăţă cartofi, se taie felii, se curăţă o ceapă se taie şi se pune în ulei, în care prăjim ceapa, adăugăm cartofii, morcovul, ţelina tăiate mărunt, apoi turnăm apă, punem sare după gust, pătrunjel verde. Serve hot.

urzicile se curăţă, se spală în mai multe ape, se opăresc, apoi se taie mărunt. Un morcov, rădăcini de pătrunjel, ceapa se curăţă, se taie mărunt, orezul sau cartofii şi se pun la fiert într-o cratiţă. Într-o tigaie se pune ulei, se adaugă o ceapă tocată mărunt. Cînd legumele sînt gata se toarnă borşul acru. Se potriveşte după gust cu sare. Se adaugă urzicile și pătrunjelul tocat.


Mîncăruri scăzute: cartofi scăzuţi la cuptor, cartofi prăjiţi, chifteluţe cu cartofi, cartofi cu ciuperci, bostănei prăjiţi cu mujdei, ghiveci cu legume, pilaf de post, sărmăluţe de post, fasole făcăluite etc.

Plăcinte, prăjituri: plăcinte cu bostan, plăcinte cu cartofi, plăcinte cu varză, plăcinte cu mere, învîrtită cu nucă, clătite, saralii, prăjitură cu mere, sărăţele de post, turtă dulce.

Se face un aluat din 1 kg făină, drojdie &ndash 20 g, apă, sare &ndash un vîrf de cuţit, ulei &ndash 100 g. Aluatul se împarte în 4. Fiecare turtă se întinde, se unge cu ulei, se presoară cu zahăr şi nucă dată prin maşină. Se rulează şi se învîrte. În acest fel foaia se subţie şi mai mult. Se procedează la fel şi cu celelalte turte. Se aşează în tavă şi se coc la foc potrivit 40 minute.

0,5 kg făină, 100 g ulei, un pahar de apă minerală, drojdie cît o nucă, sare, susan. Se fac prin maşina de carne prin formă specială şi se dau la cuptor.


Se prepară şi compoturi, sucuri, gemuri din fructe. Se fac şi diferite rezerve de produse alimentare pentru iarnă, conserve din legume, murături: roşii murate, castraveţi, varză, etc.


Video: Γαύρος μαρινάτος - (November 2021).