I suggest preparing a tasty and aromatic seasoning for the winter – raw adjika with horseradish, which is quick to prepare and also quick to eat. Adjika according to this recipe does not need to be cooked, it contains only raw ingredients. Thanks to this, adjika will retain all its best qualities, will be enriched with a large number of vitamins. Therefore, having spent literally 30 minutes on its preparation, you will get a fantastically tasty source of a large number of nutrients.

I prepare adjika from tomatoes with horseradish and garlic every year. My whole family loves this snack. You can use it to prepare a sauce for meat or a tasty gravy. You can marinate chicken and meat in adjika from tomatoes. And just with a slice of fresh bread it is very tasty and healthy, especially during the cold season.

Ready adjika should be stored in the refrigerator. During the year, it does not lose its taste and useful properties. Adjika will turn out very beautiful and bright, piquantly hot and incredibly tasty. Spicy lovers will be delighted!

Ingredients for making raw adjika from tomatoes with horseradish and garlic:

Recipe for making raw adjika from tomatoes with horseradish and garlic

Step-by-step instructions:

1. Wash tomatoes, cut in half, remove stalks. Cut large vegetables into several pieces. Peel horseradish root and garlic. Wash bell and hot peppers, remove seed box, cut into large pieces. Grind all ingredients using a meat grinder with a fine grid.

2. Add salt.

3. Add sugar.

4. Pour 9% table vinegar into the vegetable mixture.

5. Mix the ingredients thoroughly until the salt and sugar are completely dissolved.

6. Transfer the finished adjika into clean glass jars. Close them tightly with lids. Put the raw tomato adjika in the refrigerator.

7. Serve the aromatic and moderately spicy adjika with borscht, meat, chicken or sausages.

Bon appetit!

You may also like:

Pickled tomatoes with dry mustard in 4 days

I offer you a light and quick-to-make chicken soup. It has a bright creamy taste and wonderful aroma. Tender chicken fillet, processed cheese and juicy corn are the perfect combination. Such an appetizing and satisfying soup will allow you to forget about hunger for a long time.

For the recipe, I recommend using high-quality processed cheese from a trusted manufacturer. Both soft paste-like cheese and processed cheese such as “Druzhba” are suitable for the soup, which must first be grated. Serve the aromatic soup with garlic croutons or a slice of white bread toasted in a toaster.

If you want to make a richer soup, use thigh meat instead of chicken fillet.

Ingredients for making chicken soup with processed cheese and corn:

Recipe for making chicken soup with processed cheese and corn

Step-by-step instructions:

1. Prepare the broth for the soup. Wash the chicken fillet, put it in a saucepan. Pour 2 liters of cold water over the meat. Cover the pan with a lid, put it on the fire and bring to a boil. Remove the foam that has formed with a slotted spoon, add bay leaves and black allspice peas to the broth for flavor. Cook the chicken broth over low heat for 30 minutes. Then carefully remove the chicken fillet from the broth, remove the spices from the pan.

2. Wash the potatoes, peel them, cut them into small cubes. Put the chopped potatoes into the boiling chicken broth. Cook the vegetables over low heat under the lid for 10 minutes.

3. Peel the onions, cut them into small cubes. Wash the carrots, peel them, and grate them on a coarse grater. Place the vegetables in a frying pan with heated vegetable oil. Stirring occasionally, sauté the onions and carrots over medium heat until soft.

4. Add sautéed vegetables to the soup.

5. Then add canned corn, strained from the marinade, to the pan.

6. Grate the processed cheese on a fine grater, add to the chicken soup. Stir, continue to cook the soup over low heat for another 5 minutes.

7. Cut the boiled chicken fillet into small pieces, add to the pan with soup.

8. For flavor, add finely chopped dill and parsley to the soup, add cloves of garlic passed through a press. Salt the dish to taste, season with ground spices. Stir the ingredients, bring the soup to a boil, cook for 1 minute and turn off the heat.

9. Fragrant chicken soup with processed cheese and corn serve with garlic croutons or fresh crispy baguette.

Bon appetit!

You may also like:

Soup with porcini mushrooms and bulgur

Fried Eggplant Soup with Chicken Broth

Crab sticks and grapes are an unusual but very interesting combination. Add canned corn and boiled eggs to them and you will get new taste sensations. In modern cooking, such salads have become increasingly popular.

Sweet and sour grapes add an original refreshing note to the dish, making the salad tasty and juicy. Salted crab sticks are perfectly complemented by sweet corn. Boiled eggs have a neutral taste, they act as an additional nutritious ingredient. The salad turns out very bright, juicy and tasty, it is prepared quickly and easily. For dressing, you can use homemade mayonnaise or natural yogurt.

Salad with grapes and crab sticks will surely appeal to true gourmets, be sure to try making this recipe!

Ingredients for preparing a salad with crab sticks, corn and grapes:

Recipe for preparing a salad with crab sticks, corn and grapes

Step-by-step instructions:

1. Defrost the crab sticks at room temperature, peel them from the packaging, cut them into 3 mm thick rings.

2. Wash the grapes. Separate the berries from the twigs, cut them in half, remove the seeds.

3. Boil the chicken eggs hard, cool in cold water, peel, cut into small cubes.

4. Combine chopped crab sticks and grapes in a deep bowl.

5. Add chopped boiled eggs, strained canned corn from the marinade and finely chopped dill to the resulting mixture.

6. Season the salad with a small amount of mayonnaise. Add salt and ground black pepper to taste.

7. Gently mix the salad so that all the ingredients are combined with the dressing.

8. Cover the salad with a lid or cling film, put it in the refrigerator for 30 minutes.

9. The salad with crab sticks, corn and grapes is ready! Serve it in a common salad bowl or in portions, garnished with parsley. Bon appetit!

Try cooking:

Salad with crab sticks, fried mushrooms and rice

Korean salad with crab sticks and carrots

Many people love lightly salted herring; this healthy, inexpensive fish has forever won the hearts of gourmets. You can cook an incredible number of delicious dishes from it. Salads, appetizers, and sandwiches with herring have long occupied a central place on the holiday table. Today we will prepare another interesting herring appetizer – pate with carrots and smoked cheese “False Caviar”.

A delicious and aromatic appetizer made from affordable products will be a great snack during the day, and will also decorate any holiday table. Its amazing taste will leave few people indifferent. Thanks to the smoked processed cheese, the pate turns out very tender, with a piquant hint of smoked meats. Fresh carrots make the appetizer bright and juicy.

Serve “False Caviar” in a separate bowl or spread it immediately on crispy bread.

Ingredients for making “False Caviar” from herring, carrots and smoked cheese:

Preparing “False Caviar” from herring, carrots and smoked cheese

Step-by-step instructions:

1. Clean the herring fillet from bones and skin, cut into small pieces, put into a blender bowl.

2. Wash the raw carrots, peel them, and cut them into thin half rings. Add the vegetables to the herring.

3. Peel the processed smoked cheese, cut it into small cubes. Add the cheese to the blender bowl with the rest of the ingredients. Add softened butter to the “False Caviar”. Season the appetizer with a small amount of ground black pepper and paprika to taste.

4. Grind the ingredients using a blender into a homogeneous pate. You can also grind the ingredients for the appetizer using a meat grinder with a fine grate.

5. Transfer the finished “False Caviar” pate to a glass container, seal it tightly with a lid and store in the refrigerator. Serve the herring appetizer “False Caviar” on slices of fresh bread. The pate can be spread on pancakes and thin pita bread or piped into waffle tartlets using a pastry bag with a shaped nozzle.

Bon appetit!

Try cooking:

Mackerel pate

Sprat pate with hard cheese and sautéed vegetables

A simple and delicious recipe for canned cucumbers for the winter, one of the most beloved in our family. Cucumbers are crispy and aromatic, perfect as an appetizer for hot dishes. They can be added to pickle soup or solyanka, made from them into a variety of salads and sauces.

The peculiarity of this recipe is that the preservation is prepared without vinegar, with the addition of citric acid and a slice of lemon. Vegetables are crispy and aromatic. Citrus fruits give cucumbers an original piquant note and a special taste. Thanks to citric acid, horseradish root and leaves, vegetables are well stored without vinegar all winter and do not lose their taste.

Choose pickling varieties of cucumbers for canning, preferably ground, small in size. The ingredients are calculated for 1 jar with a volume of 1 liter.

Ingredients for making pickled cucumbers for the winter with lemon without vinegar:

Recipe for making pickled cucumbers for the winter with lemon without vinegar

Step-by-step instructions:

1. Sterilize liter jars and metal lids for canning in a convenient way. Put horseradish, bay leaves, black currant, apple and cherry leaves in each jar. Add a piece of peeled horseradish root, garlic cloves, an umbrella of dill and a lemon circle. For flavor, add allspice, a mixture of peppercorns, mustard seeds and coriander.

2. Sort out the cucumbers, wash them, put them in a deep bowl and fill with cold water. Leave the vegetables for 2 hours, thanks to this, the canned cucumbers will be crispy and will be stored well. Put the vegetables in jars with spices and herbs.

3. Fill the jars to the top with cucumbers, tamping them tightly.

4. Bring water to a boil at a rate of 500 ml per 1 liter jar. Pour boiling water over the cucumbers in the jars. Cover them with a towel and leave for 20 minutes so that the cucumbers can infuse.

5. Drain the water from the jars with vegetables back into the pan.

6. Add citric acid to it.

7. Pour in coarse rock salt.

8. Add sugar.

9. Stir the marinade so that the dry ingredients dissolve. Bring it to a boil and pour the marinade over the cucumbers in the jars. Cover the jars with metal lids and roll them up using a machine. Turn the jars upside down. Wrap them in a warm blanket and leave until completely cooled for several days.

10. For storage, transfer the preparations to a cool, dark place. Cucumbers prepared according to this recipe are stored perfectly and remain tasty for a long time.

Bon appetit!

Try to cook:

Zucchini caviar for the winter without sterilization

I am in a hurry to share with you a new interesting recipe. Today we will cook a spicy Korean dish – herring he. You can cook different types of fish according to this recipe. Silver carp, mackerel, pike perch and any red fish will do.

The appetizer turns out very tasty, satisfying and aromatic, moderately spicy. It is perfect for a festive table. From my own experience, I can say that Korean-style herring is one of the first to disappear from the table.

Herring he is prepared quickly, the longest process is preparing the fish. The finished appetizer can be stored in the refrigerator for quite a long time, so it can be prepared for future use.

Ingredients for preparing Homemade Herring He:

Recipe for making Homemade Herring He

Step-by-step instructions:

1. Defrost fresh-frozen herring in advance at room temperature so that it thaws completely. Wash the fish, cut off the head, tail and fins. Cut the belly of the herring. Remove the roe or milt (they can be salted separately). Remove the entrails, rinse the fish. Carefully remove the skin from the herring. Separate the fillet from the spine, remove all large bones. Cut the herring fillet into 2 cm thick portions and place in a deep bowl.

2. Peel the onion, cut into half rings and add to the fish.

3. Wash the carrots, peel them and cut them into thin strips using a grater for preparing Korean vegetables. If you don’t have such a device, chop the carrots on a coarse grater or cut them into strips. Add the chopped vegetables to the bowl with the fish.

4. Mix the mixture thoroughly. Add salt and ground spices. The amount of red and black pepper can be changed according to your taste preferences. You can also add ground coriander, smoked paprika or nutmeg.

5. Combine the refined oil and tomato paste in a frying pan. Stirring, let the mixture simmer over low heat for 3 minutes. Then cool the tomato mixture to room temperature.

6. Pour the cooled tomato mixture into the bowl with fish and vegetables. Add 6% apple cider vinegar.

7. Mix the ingredients thoroughly. Cover the bowl with the snack with a lid or cling film. Put the herring he in the refrigerator for 12 hours.

8. After the specified time, the fish will be marinated and ready to eat. Serve the herring he as a cold appetizer, garnished with fresh herbs.

Bon appetit!

You may also like:

Spicy salted herring at home

The easiest way to make chicken cutlets juicy is to add vegetables to the minced meat. So today I suggest making chicken cutlets with pumpkin, onions and garlic. Chopped cutlets prepared this way are very tasty and aromatic. Pumpkin not only adds juiciness to the chicken fillet, but also makes the cutlets brighter and more appetizing.

Bulgur, mashed potatoes, crumbly rice or vegetable salad are suitable as a side dish for chicken cutlets with pumpkin. The specified amount of ingredients makes 8 medium-sized products.

For a dietary or children’s menu, cutlets can be baked in the oven or steamed.

Ingredients for making chopped chicken cutlets with pumpkin:

Recipe for making chopped chicken cutlets with pumpkin

Step-by-step instructions:

1. Wash the chicken fillet, clean it from fat and films. Cut the meat into small cubes, put it in a deep bowl.

2. Peel the onion, cut it into small cubes. Peel the pumpkin and remove the seeds. Grind the pumpkin pulp on a grater with large holes.

3. Put the chopped vegetables in a frying pan with heated vegetable oil. Stirring occasionally, sauté the onion with pumpkin until soft.

4. Cool the sautéed vegetables to room temperature, add to the chopped chicken fillet.

5. To make the chicken cutlets with pumpkin flavorful, add the garlic cloves pressed through a press and finely chopped fresh herbs.

6. Pour kefir into the mince, add 1 chicken egg.

7. Add wheat flour, salt and spices to taste to the mince for the cutlets.

8. Mix the mince thoroughly, achieving a uniform consistency.

9. Put a small amount of mince in a frying pan with heated vegetable oil with a tablespoon, forming cutlets.

10. Fry the products over medium heat until golden brown on both sides.

11. Place the finished cutlets on a plate lined with paper napkins to remove excess oil.

Serve the aromatic chicken cutlets with pumpkin hot with your favorite side dish.

Bon appetit!

Try cooking:

Chopped chicken cutlets with champignons, fried in bell pepper rings

Let’s prepare a cozy home-made dish for a family dinner. Juicy, aromatic and tender stuffed peppers are good to cook during the vegetable season. This recipe for stuffed peppers offers a traditional filling option – minced meat with rice and vegetables. The dish does not require a side dish, stuffed peppers are self-sufficient.

It is always better to buy meat instead of ready-made minced meat, and cook the minced meat yourself. In this case, you know for sure that you are getting a quality product. Sweet peppers should be approximately the same size so that all the vegetables are cooked at the same time. It turns out very tasty, satisfying, aromatic and beautiful.

And you can always experiment with this dish, changing the composition of the filling to your taste. For example, ground beef can be replaced with chicken, pork or turkey. In addition to rice, you can use bulgur, pearl barley or buckwheat.

Ingredients for stuffed peppers with chicken and pork:

Recipe for stuffed peppers with chicken and pork

Step-by-step instructions:

1. Wash the chicken fillet and pork pulp, dry off excess moisture with paper towels. Clean the meat from fat and films, cut into large pieces. Grind the meat into mince using a blender or meat grinder. Transfer the mince to a deep bowl.

2. Wash long-grain rice thoroughly, boil until half-cooked in salted water, discard in a sieve.

3. Add rice cooled to room temperature to the mince.

4. Peel the onion, cut into small cubes. Wash the carrots, peel, chop on a coarse grater. Put the vegetables in a frying pan with heated vegetable oil. Stirring occasionally, fry the vegetables over medium heat until soft.

5. Add sautéed onions and carrots to the filling.

6. For flavor, add ground spices and finely chopped dill and parsley. Salt the filling to taste.

7. Mix the ingredients thoroughly until smooth.

8. Wash the bell peppers and remove the seeds.

9. Fill the prepared bell peppers with the filling of meat, rice and vegetables. Place the stuffed peppers in a deep saucepan or multicooker bowl.

10. Mix the tomato paste with hot water, add salt to taste. Stir, pour the stuffed peppers with the prepared sauce. For flavor, add bay leaves and black allspice.

11. Simmer the stuffed peppers in tomato sauce under a lid for 40 minutes after boiling.

12. Serve the finished dish hot with sour cream and the sauce in which the vegetables were stewed.

Bon appetit!

You may also like:

Chicken cutlets with vegetables and rice, baked in the oven

Quiche is a national French dish that has won the hearts of many gourmets around the world. This incredibly tasty dish is an open pie made of shortcrust pastry with filling and an egg-cream filling.

The combination of tender, melt-in-your-mouth shortcrust pastry, juicy vegetable filling and piquant creamy filling will give you a feeling of true pleasure. Today, I suggest using blanched cauliflower as a filling. It is perfectly complemented by a tender filling with grated hard cheese, which forms an appetizing golden crust on the pie during baking.

If desired, you can add boiled chicken fillet, ham or fried bacon to the filling. As you can see, there is a lot of scope for imagination here. Therefore, using various combinations of ingredients, you can get a new delicious dish every time.

Ingredients for making cauliflower quiche:

Recipe for making cauliflower quiche

Step-by-step instructions:

1. First, prepare the dough for the pie. Sift the wheat flour into a deep bowl and add salt. Dip the butter into the flour mixture and grate it on a coarse grater.

2. Rub the mixture with a fork until fine crumbs form. Add sour cream to the dough.

3. Knead the soft dough that does not stick to your hands.

4. Place the dough in a baking pan with a diameter of 22-24 cm. Smooth the dough over the entire surface of the pan, forming sides 4 cm high. Prick the base of the pie with a fork so that the dough does not deform during baking. Place the workpiece in the refrigerator for 30 minutes, while preparing the filling.

5. Disassemble the cauliflower into small florets, lower into a ladle with boiling salted water. Blanch the cabbage for 3 minutes, then transfer it to a container with cold water to stop the heat treatment process.

6. For the filling, mix 2 chicken eggs, sour cream and mustard in a deep bowl. Mix the ingredients with a whisk until smooth.

7. Pour in the milk. Salt the filling to taste, season with spices for flavor.

8. Mix the ingredients.

9. Add grated hard cheese to the filling, mix the mixture.

10. Put the blanched cauliflower on the cooled dough.

11. Add parsley for flavor.

12. Evenly distribute the filling over the cauliflower. Put the pie in the oven preheated to 180 degrees for 35-40 minutes.

13. When the edges of the pie are golden brown and the filling is completely baked, carefully remove the quiche from the oven.

14. Cool the pie slightly, carefully transfer it from the pan to a plate.

15. Cut the cauliflower quiche into portions and serve warm.

Bon appetit!

You may like:

Yeast pie with mackerel “Fish”

Puff pastry pie with canned tuna and eggs

We are preparing an amazingly tasty and aromatic soup with bulgur and porcini mushrooms for lunch. According to this recipe, it turns out simply incomparable!

To make the soup more rich, add bulgur to the mushroom broth. This is a specially processed wheat groats. All the useful properties that bulgur is rich in are preserved in their original form during the cooking process. If desired, it can be replaced with rice or vermicelli.

You can use fresh or dried forest mushrooms for the recipe. If you exclude butter from the recipe, the soup is perfect for a Lenten or vegetarian menu.

Ingredients for making soup with porcini mushrooms and bulgur:

Recipe for making soup with porcini mushrooms and bulgur

Step-by-step instructions:

1. Wash the dried mushrooms, pour 2 liters of warm water and leave for 2 hours to infuse.

2. Pour the water in which the mushrooms were soaked into a saucepan. Cut the mushrooms into small pieces, add them to the broth. Cover the saucepan with a lid and bring the mushroom broth to a boil.

3. Wash the potatoes, peel them, cut into medium-sized cubes. Add vegetables to the boiling broth.

4. After the potatoes, add the washed bulgur. Mix the ingredients and simmer the soup.

5. Peel the onion and chop into small cubes. Mix the butter and vegetable oil in a frying pan. Add the chopped onion to the heated mixture. Stirring, sauté the vegetables over low heat until soft.

6. Wash the carrots, peel them, and grate them on a coarse grater. Add the grated carrots to the onion. Mix and continue sautéing the vegetables together for another 5 minutes.

7. Add the onion and carrot to the mushroom soup. Mix the ingredients.

8. At the end of cooking, add finely chopped dill and parsley. Salt the soup to taste and season it with spices for flavor.

The aromatic soup with porcini mushrooms and bulgur is ready! Serve it immediately after cooking with slices of fresh rye bread.

Bon appetit!

Try cooking:

Fried Eggplant Soup with Chicken Broth

Creamy zucchini soup with chicken broth