Cut 5 boiled potatoes into pieces, salt and add 1 tablespoon of lemon juice, 1 tablespoon of sugar, 2 tablespoons of oil and stir.
POTATO SALAD WITH GREENS
Peel, boil, and drain 5 potatoes. Chop the greens and crush them with salt and 2 cloves of garlic, 4 tablespoons of oil. Add the mixture to the potatoes and mash with a wooden pestle. Cut 2 pickled cucumbers into cubes and add them to the potatoes. Shape a roll from the mixture and place it in a salad bowl, pour 1 tablespoon of mayonnaise over it and top with chopped chives.
NEW POTATO SALAD WITH VEGETABLES
Boil 3 new potatoes and 1 carrot separately. Peel and cut them into pieces. Chop 75 grams of lettuce and 50 grams of spring onions, cut 4 garden radishes and 1 fresh cucumber into rings, cut 2 sweet peppers into strips, cut 1 boiled egg and 1 fresh tomato into cemi-circles. Combine the ingredients, salt and dress with 4 tablespoons of sour cream. Sprinkle with parsley or fennel before serving.
GERMAN SALAD
Wash 2 potatoes. Bake them with their skin on in the oven, peel, mash and add 1 chopped pickled cucumber, 1 onion and parsley. Cut 2 apples, 1 boiled peeled beetroot into thin pieces, salt, combine with the potatoes and stir. Dress with 2 tablespoons of oil and vinegar.
GARDEN SALAD
Cut 2 boiled potatoes into rings. Cut 200 grams of boiled young kidney bean pods into small pieces. Boil 150 grams of green peas and 200 grams of cauliflower. Combine the ingredients, add chopped parsley, salt, black pepper to taste and dress with the mixture of 4 tablespoons of oil and 2 tablespoons of vinegar.
Begin preparing soups from various broths – meat, fish, mushroom broths. They can also be prepared from milk, kvass, water (vegetable, fruit, berry). Soups can be divided into seasoned soups (shchi, borsches, rassolniks, potato soups, cereal soups, bean soups, mealy food or macaroni soups), thick soups (vegetable thick soups, cereal thick soups, potato thick soups, etc.), clear soups (made from meat, poultry, fish broths) and various soups (milk soups, cold soups, sweet soups, The ingredients for seasoned soups are much the same as those used in broths. Prepare the ingredients for clear soups separately. First place them on plates, then pour with a hot broth before serving. Such broths are richer than those used for seasoned soup preparation. Thick soups are prepared from boiled grated ingredients. The calorie content of such soups is slight – 15-20 calories per 1 litre, but they are very nutritious. Extracts add aroma to soups so they are an essential ingredient. These substances stimulate our digestive organs and raise appetite and improve food assimilation. Any meat can be used for broth preparation, but beef briskets are best. Meat should be first washed in cold water, then placed in a pan, covered with water, then covered with a lid and then brought to a boil. After that cook the soup over low heat. Skim off the foam with a straining spoon. You can add peeled and washed carrots, turnips, onions into your meat broth. After cooking for an hour or so, add a dash of salt. Always filter prepared broths. You can use bone broths for preparing potato soups. Potatoes and fresh cabbage should be used raw for preparing soups. Onions and roots (carrots, parsley, etc.) are preliminary fried until they slightly colour. Stew sauerkraut and beetroots to improve their taste. Peel and cut vegetables according to the style the other ingredients in a soup are cut. To preserve more vitamin C, place the vegetables in the boiling broth (water) and boil over low heat. Vegetables should not be overdone for the same reason. To improve the taste add aroma bay leaves, pepper or mealy dressings. Sprinkle the prepared soup with chopped parsley, fennel or chives. It is recommended to add milk, cream, sour cream in soups to enhance their nutritive value. You can put sour cream in the soup or serve it separately. Prepare vegetable and potato soups shortly before serving. Storing them reduces their nutritive value. It is best to serve soups on the same day they are prepared. You can store a broth for up to 2 days for use in preparing your fresh soup daily. This way your soup will not only have more vitamins, but will also taste better and give you a chance to prepare other dishes.