Pickled borscht with a slight sourness. Borscht made from fresh cabbage is more popular in summer, and borscht made from sauerkraut is more suitable in winter. It is more saturated and dense. Borscht is served hot with fresh herbs and sour cream.
Ingredients: Beetroot (60%), potatoes (19%), sauerkraut (12%), onions (7%), carrots (6%), tomato paste, vegetable oil, spices, salt.
Countrty of origin: Germany
Pickled cucumbers with horseradish, garlic and sugar have a pungent and spicy taste, which is due to the presence of horseradish, which gives a certain "edge" and spice.
Usage: these cucumbers can be served as an independent snack or used to make salads.
Benefits: Pickles contain probiotics that help maintain intestinal health, better absorb nutrients and minerals from food, produce vitamins B and K, and protect against harmful microbes. They also contain a lot of water and almost no fat.
Ingredients: Cucumbers, water, dill, horseradish, garlic, salt, bay leaves, sugar.
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.
Lightly salted tomatoes are a delicious snack that has a delicate, but at the same time savory and spicy taste.
Usage: lightly salted tomatoes can be eaten as a separate dish or in combination with a side dish. They will serve as an excellent addition to meat and potato dishes.
Benefits: low-salted tomatoes, unlike traditional salted ones, remain strong and not watery.
Caloric content: 100 g of a dish — 30.8 kcal, proteins — 1.3 g, fats — 0.3 g, carbohydrates — 6.6 g.
Ingredients: Cherry tomatoes, sugar, chili pepper, salt, acidifier citric acid, garlic, horseradish leaf, dill umbels, spices.
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.
Ingredients: Eggplant (45%), peppers, tomatoes, sugar, sunflower oil, salt, garlic, acidity regulator: acetic acid, chili.
Country of origin: Germany
Eggplant caviar is a vegetable dish consisting of eggplant, onion, sweet pepper, carrot, tomato paste, oil, salt, sugar, spices and fresh herbs.
The taste of caviar is spicy, with the aroma of various spices and vegetables.
Eggplant caviar can be consumed as a separate snack, or as an addition to other food. For example, as a filling for stuffed peppers or zucchini, or as an additive to pasta.
Country of origin: Germany
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
Cucumbers, water, brandy vinegar, garlic 3.8%, dill, sugar, salt, bay leaves, black pepper, acidity regulator:Calcium lactate. May contain traces of celery and mustard
