Borscht ranks first in the ranking of traditional soups. The taste of borscht with fresh white cabbage is rich and fresh. It is enough to warm up borscht for consumption, you can do it in a microwave oven, it is ideal for a quick delicious lunch or dinner. If desired, it is possible to add chicken or other boiled meat.
The taste of canned sorrel is sour and salty. This is due to the fact that due to the high concentration of malic acid, sorrel has a recognizable pronounced sour taste. You can use canned sorrel to prepare the first courses (cabbage soup, borscht, cold brew, okroshka). It is also added to vegetable dishes (stewed, boiled), potatoes, especially in the form of mashed potatoes, which gets a beautiful color and a peculiar sourness. Another option is to use sorrel for baking (pies, pies). In addition, you can prepare desserts (such as ice cream) and refreshing cocktails with these herbs. Canned sorrel vegetables can also be consumed as an independent dish.
Ingredients: Sorrel 95%, water, table salt.
Country of origin: Poland
Canned eggplant with vegetables, fried— is a vegetable snack with a tart taste. It contains sweet peppers, carrots, onions and tomato paste. The eggplants are cut into large pieces, but they are well fried and soft.
Ingredients: Eggplant (34%), peppers (26%), carrots (16%), onions (11%), sunflower oil, garlic, water, tomato paste, salt, sugar, acidity regulator: acetic acid, black pepper
Veres pickled cucumbers are fragrant, crispy and elastic cucumbers. They have a moderately salty and at the same time sour-sweet taste.
Ingredients: whole fresh cucumbers, drinking water, acidity regulator (alcohol vinegar for food purposes), iodized salt, granulated sugar, salted dill, salted horseradish leaf, dried garlic, bay leaf, dried capsicum.
Caloric content: Veres pickled cucumbers — only 12 kcal. At the same time, they contain vitamins C, B1, PP, beta-carotene.
Usage: cucumbers can be eaten whole, as well as cut into thin rings and put on sandwiches or salads.
Benefits: the product contains no potentially dangerous microorganisms and dyes for human health, which indicates the safety of Veres pickled cucumbers.
Ingredients: Cucumbers, water, salt, sugar, dill, acidity regulator: acetic acid, horseradish leaves, garlic, bay leaf, chili.
The taste of eggplants in adjika is rich, soaked eggplants become tender and juicy, and adjika gives them a sharpness. Eggplant in adjika is served as an addition to hot meat with a side dish of boiled rice or mashed potatoes. They can also be eaten simply with rye bread toasts. They are combined with other Caucasian dishes, for example, with shish kebab or khachapuri. Eggplant in adjika can also be used as a sauce, for example, for boiled potatoes, spaghetti, barbecue.
Grape leaves go well with meat, bacon, various smoked meats, honey and legumes.
In cooking, grape leaves are used fresh, but they can be frozen and preserved.
The taste of Hungarian lecho is rich and rich. The characteristic taste and aroma of the dish is given by sweet or spicy paprika. You can use lecho in Hungarian, hot or cold. It can be eaten side by side with fresh white bread, soaking in a thick, slightly spicy tomato sauce. Lecho is also suitable for side dishes, such as rice or potatoes, or can be used as a filling for sandwiches or pies. Lecho can also be served on potato chips or a slice of rye bread fried in butter, like bruschetta. In addition, lecho will add a bright touch to cabbage soup and any other vegetable soups. It is also suitable for filling pizza or pasta sauce, and will also serve as a light side dish to stewed beef, pork chop, fried chicken and other meats.
Ingredients: Paprika 30%, tomatoes, water, sugar, salt, modified starch.
Country of origin: Germany
