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. Usage: canned eggplant with vegetables can be used as a side dish to meat dishes, or as an independent dish. Benefits: canned eggplants are low in calories, so they can be recommended for people who follow a dietary diet. They contain pectin and other trace elements that remove toxins from the body and prevent cholesterol from being absorbed. Doctors recommend them to the elderly for the prevention of atherosclerosis, osteochondrosis and osteoporosis, as well as for strengthening bone tissue. Ingredients: Eggplant (34%), peppers (26%), carrots (16%), onions (11%), sunflower oil, garlic, water, tomato paste, salt, sugar, acidity regulator: acetic acid, black pepper

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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.

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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

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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.

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Grated horseradish 60%, spirit vinegar, rapeseed oil, whey product, iodized salt (table salt, potassium iodate), thickenerGuar gum, acidifier citric acid, antioxidant sodium metabisulfite.

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Peas 65%, onions, water, carrots, rapeseed oil, table salt, spices.

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Pickled cucumbers "Kazachok" turn out juicy and crispy. Their taste is spicy, with hints of mustard and garlic. Usage: pickled cucumbers can be eaten as an independent snack, as well as used for cooking, for example, to add to salads, sauces, stews. Benefits: thanks to the marinade and heat treatment, the vitamin and mineral balance in pickled cucumbers changes. They contain vitamin K, which affects calcium metabolism, beta-carotene, which supports eye health, B vitamins, which help the nervous system to be normal, and vitamin C, which is responsible for immunity. They also contain a lot of antioxidants and phytosterols, which lower cholesterol levels. Ingredients: Cucumbers, sugar, salt, lactic acid, dill, spices.

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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

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The taste of thistle is similar to sorrel and spinach, something in between these plants, sour, but more fleshy. Young leaves, shoots, unopened flowers and thistle roots are used for food. The leaves are used to make salads, dressings for porridge or soup, fillings for stuffing.

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Vegetable appetizer with eggplant, pepper, onion and carrot is a seasonal, tasty and easy—to-prepare dish. Savory, slightly spicy, juicy eggplant perfectly harmonizes with stewed onions, bell peppers and carrots. Usage: the snack can be served with boiled fries, any meat or fish dish. Benefits: the vegetables that make up the snack are useful in themselves: Eggplants are rich in vitamins B, C, PP, iron, potassium, magnesium and carotene. These elements strengthen the heart system, muscles, bone system and muscle tissue, and normalize the digestive tract. Bell peppers are rich in B vitamins, vitamin A (carotene), vitamins C, K, P and folic acid. It benefits the skin, improves its condition, the condition of hair and nails, improves mood. Carrots contain vitamins A, C, E, H, K, PP, and are also rich in potassium, calcium, phosphorus, and other minerals. Ingredients: Bell pepper, onion, eggplant (18%), carrots, sunflower oil, tomato paste, salt, black pepper, bay leaves. Country of origin: Romania

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