Cooking dishes from vegetables. Vegetable stew with garlic and pepper. Eggplant with garlic and melted cheese

If you are one of those who prefer light meals in the evening, combining a delicate taste and unconditional benefits, then this article is for you. Here you will find recipes for what you can cook for dinner from vegetables, so that it is simple, fast and unusual. After all, as a rule, when thinking about a vegetarian dish, only a steamed broccoli bush or carrot stew comes to mind.

Today we will learn how to make a vegetable dinner not only interesting, but also truly satisfying! Let's figure out which vegetables are best to eat in the evening - zucchini and zucchini, broccoli, cauliflower and Brussels sprouts, pumpkin, leeks, avocados, celery, tomatoes, cucumbers, lettuce, sweet peppers.

If your goal is to get rid of a couple of extra pounds, focus on different kinds cabbage. All of them contain tartronic acid, which prevents the body from converting fats from carbohydrates.

If you just want to saturate the body with the maximum benefit, think over the menu so that some of the vegetables for dinner remain raw, so we offer several combinations with salads and hot dishes.

Dinner option number 1

Braised eggplant and Italian salad will be an excellent combination.

Ingredients

Eggplant - 4 pcs.;
Red onion - 1 pc.;
Sweet pepper - 2 pcs.;
Tomatoes - 2 pcs.;
Tomato paste - 2 tablespoons;
Vegetable broth - 300 g;
Yogurt or sour cream - 150 ml;
Vegetable oil - 2 tablespoons;
Salt, spices (turmeric, coriander, chili pepper) - to taste.

Cooking

We cut the eggplants into plates 4-5 mm thick, salt and let stand for 10-15 minutes so that the juice comes out. Then rinse under running water and cut into cubes.
We chop the pepper into strips, remove the skin and seeds from the tomatoes, and also cut them into small pieces.
Cut the onion into half rings and fry until transparent in oil, then add the eggplant to it. We make sure that the fire is strong - this will give a golden crust, but will not evaporate the juice. Fry like this for 4-5 minutes, reduce the heat and lay out the rest of the vegetables.
We season everything, salt, stir in the tomato paste and pour the broth over the stew. Let stew under the lid for 10 minutes and add yogurt or sour cream. Bring to a boil and turn off.

When serving, sprinkle the eggplant stew with chopped herbs. It tastes great both hot and cold!

Let's serve it with an Italian salad - its piquant juiciness will refresh the dense stew.

Boil 200 g of frozen green beans in water with ½ tsp. salt per 500 ml about 10 minutes after boiling.
We recline in a colander and let dry.
We cut a couple of medium tomatoes into slices, scald ½ onions with boiling water to remove bitterness and cut into half rings.
Leave the mozzarella in balls or cut them into slices.
For sauce heat in a pan 2 tbsp. olive oil and fry finely chopped garlic clove in it. As soon as it turns red, immediately remove from heat - the garlic should not turn black, otherwise the sauce will be spoiled.
We mix 1 tbsp to it. wine (usual white table is suitable), 2 tbsp. lemon juice, black pepper on the tip of a knife and salt. Don't forget about sugar! Without it, the sauce will turn out rough.

We combine everything, mix and pour garlic sauce. Ready!

Dinner option number 2

Stuffed pepper

Prepare sweet peppers stuffed with mushrooms. Vegetables are based on 3 servings for dinner. If desired, the number of products can be varied in one direction or another.

Cooking

We wash 6 peppers, cut in half, take out the seeds and leave aside.
Finely chop 400 g of mushrooms and fry in portions in a pan along with 1 chopped onion.
Boil 2 hard-boiled eggs, cool, peel and knead with a fork. Mix them with mushrooms, rub 50 g of cheese there. Season with chopped herbs, spices, add salt if necessary.

Let's start making the sauce: ½ tbsp of flour is dried in a pan, and then we dilute ½ cup of vegetable broth, as soon as it completely disperses so that there are no lumps left, add 2 tbsp. fat sour cream. Cook the sauce until thickened.

Stuff the mushroom halves with peppercorns. We tamp it down properly and put everything in a deep form. Pour the resulting sauce, sprinkle with grated cheese and set to bake at 200 ° C for 20 - 30 minutes.

Serve the peppers hot - so they will be juicy.

"Caesar" with salmon

As a salad for such a dish, it is best to cook salmon with fresh vegetables. This may be an analogue of the famous "Caesar".

Cooking is simple - just tear the arugula leaves with your hands, cut the salmon into strips.
Dry the white bread croutons sprinkled with chopped garlic in the oven, cut the cherry tomatoes into halves and pour everything with a dressing of olive oil and lemon juice.

Decorate the salad with cheese slices.

If desired, a few boiled quail eggs, cut into halves, can be added to this composition - they will make a good campaign for cherry tomatoes, and replace the salmon with a few shrimp. Sprinkle them with lemon juice - that's it! Salad ready!

Dinner option number 3

Broccoli fritters

Of course, we cannot ignore pastry lovers and offer you delicious pancakes as a vegetable dish, but not from zucchini - they are known to everyone, but from broccoli! They are also prepared quickly, but the taste is more refined and original. Plus, serve them with cheese!

Boil 250 g of fresh or frozen broccoli for 5 minutes after boiling in salted water.
Let drain in a colander and grind with a blender.
There we also add a beaten egg, salt and black pepper, 50 g of grated cheese and 60 g of flour.
Mix everything well and fry over low heat in oil or in a pan with a special coating until cooked on each side.

Serve pancakes, sprinkled with cheese and watered with sour cream or yogurt.

Corn and zucchini pudding

If the corn is fresh or frozen, pour boiling water over it for 5 minutes, and then let it drain, if we use canned, just drain the excess liquid. The main thing is to do it completely so that there is no excess moisture left! We need 200 g of grains.

Wash 1 large zucchini, remove the skin and seeds, cut the pulp into medium-sized cubes (1 by 1 cm - no more).
We spread the zucchini and corn in a baking dish, salt, pepper, mix and pour the vegetables with a creamy-egg mixture. For her, beat 3 eggs with salt and 2 cups of heavy cream.
We put in the oven for 40 - 50 minutes at 200 ° C. Serve the casserole slightly cooled so that the taste manifests itself brighter.

You can’t imagine pastry for dinner from vegetables without a gratin recipe. Let's prepare this version of the Brussels sprouts and cauliflower pie with white bread.

Brussels sprout gratin

Ingredients

Brussels sprouts - 4 - 5 heads
Cauliflower - 250 g
Hard cheese - 100 g
Flour - 3 tbsp
Milk - 500 ml
Butter - 5 tbsp
White bread (baton) - 3 slices
Salt, nutmeg, black pepper - to taste

Cooking

We wash the cabbage. We disassemble the color into small inflorescences, and cut the Brussels sprout into quarters.
Butter is applied in a thick layer inside a deep baking dish and lay out the vegetables.
We tear the bread (thick slices) with our hands into pieces no more than 1 cm. Put everything in a bowl, pour 1 tablespoon of olive or vegetable oil and mix. This must be done carefully so as not to crush the bread.
In a small heavy-bottomed pan, melt the butter and, as soon as it darkens, pour in the flour. Stir until smooth - you can take a whisk, and keep on fire for no longer than 2 - 3 minutes.
Pour the milk directly into the pan and stir again. We simmer for 4 - 5 minutes, salt, season and remove from heat.
Three cheese on a grater, pour it into the milk sauce and, after mixing, pour the mass of cabbage in the form.
We evenly cover everything with slices of bread in olive oil, cover everything with foil and set to bake at 190 ° C, half an hour is enough. Then remove the foil and hold for another 7 - 8 minutes until the bread is browned.

Serve the finished gratin with sour cream slightly cooled.

carrot cake

We'll wrap up with an awesome carrot cake recipe, and you'll see that you can have vegetables for dinner as well as dessert!

We wash and clean 2 large carrots, three of them on a fine grater or chop in any other way - a blender, a food processor.
Add 2 eggs, ½ cup of vegetable oil and 1 cup of flour and sugar to the grated carrots. Optionally, you can add 1 - 2 tsp for flavor. cinnamon, and you can limit yourself to vanilla. Add 1 tsp. baking powder or ½ tsp. slaked soda. We mix everything.
In the resulting dough, add chopped walnuts and dried apricots - 8 - 10 pieces of each.
Now grease small silicone molds with oil or one large one and pour in the dough. Cupcakes can be decorated by putting on each, still raw, half a walnut or a whole berry of dried apricots.
We bake 40 minutes at 200 ° C if we have one large form and 20 - 25 minutes at the same temperature if there are many small ones.
We decorate the finished cupcake with powdered sugar and berries.

That's all! Our vegetable dinner turned out exactly as it should be - tasty, healthy and nutritious! Choose your favorite recipes, try and share your impressions in the comments!

Fried potatoes are always delicious! But sometimes you want to somehow diversify the dish. And housewives successfully do this by frying potatoes with various additives, such as mushrooms, minced meat, and eggs. Today we will get acquainted with the original recipe for fried potatoes - with carrots, onions and garlic. Such a potato turns out to be very tasty and fragrant, and due to grated carrots, it acquires a bright yellow color.

potatoes, carrots, onions, garlic, sunflower oil, salt, ground black pepper

A good homemade dish for vegetarians and fasting - lentil meatballs with rice, baked in tomato-sour cream sauce!

green lentils, rice, starch, salt, ground black pepper, cumin, anise, coriander, tomato paste, sour cream, vegetable oil, ground paprika, asafoetida, salt

Potatoes stewed with mushrooms in a slow cooker is a simple and hearty homemade dish for a family dinner. It will take you a minimum of time to cook potatoes according to this recipe, since your kitchen assistant, the slow cooker, will take on the main work!

potatoes, fresh mushrooms, onion, sunflower oil, water, salt, ground black pepper, parsley

An interesting recipe for many potato pancakes (pancakes) beloved by many. This time we are preparing pancakes with sausages. Even tastier, even tastier!

potatoes, eggs, sausages, flour, dill, onion, vegetable oil, salt, peppercorns, sour cream, herbs

Potato baked with butter is crispy on the outside and soft on the inside, with a delicate creamy taste and pleasant aroma.

potatoes, butter, salt, ground black pepper, thyme (thyme, Bogorodskaya herb), parsley

Pasta in a creamy sauce with spinach and peas is a great dish for a light lunch or dinner. Such a delicate sauce for pasta can be prepared quite quickly, from available products. The result will exceed all expectations!

pasta, spinach, ice cream green peas, cream, onion, garlic, salt, ground black pepper, vegetable oil, grated cheese

Hearty and juicy thick red lentil gravy goes well with almost any side dish! An excellent dish for vegetarians and fasting people.

red lentils, celery root, carrots, tomato paste, vegetable oil, salt, ground black pepper, paprika, curry, turmeric

The recipe for a simple everyday dish is potatoes stewed with onions in sour cream. stewed potatoes with onions is prepared without much difficulty and in a fairly short time. Success and applause guaranteed! This recipe deserves to be included in the list of favorite potato dishes!

potatoes, onion, sour cream, dill, vegetable oil, salt, ground black pepper, water, dill

Baked potatoes in the oven according to this recipe are suitable as a main dish and as a side dish. It is prepared very simply, but it turns out hearty and fragrant potatoes in the oven, it looks appetizing, and it smells simply breathtaking!

potatoes, bacon, onion, hard cheese, butter, salt, vegetable oil

pasta, tomatoes, fresh cucumbers, red bell pepper, shallots, red onion, pitted black olives, feta cheese, olive oil, oregano, salt

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Delicious doesn't always have to be bad. Our desire, at every opportunity, to grab onto fried foods and sandwiches is just a matter of habit.

website together with the culinary site presents you short and simple recipes cooking vegetables, having mastered which, you will be surprised for a long time how such yummy can be also useful.

Bruschetta with fresh vegetables

Ingredients:

baguette - 1 pc.
medium tomatoes - 4 pcs.
sweet green pepper - 1 pc.
radish - 6 pcs.
garlic - 3 cloves
shallots - 1 pc.
parsley - a small bunch
olive oil - 3 tbsp. l.
balsamic vinegar - 2 tbsp. l.
salt, pepper - to taste
grated parmesan - 1 tbsp. l.

Cooking method:

Mix 2 tbsp. l. olive oil with finely chopped or pressed garlic clove. Cut the baguette in half, and then divide each half lengthwise into 2 parts.
Lubricate each piece of baguette with garlic butter, put on a baking sheet and fry in an oven preheated to 180 ° C for 10 minutes.
At this time, finely chop the tomatoes, sweet peppers, radishes and shallots into a salad bowl. Add chopped parsley, squeeze garlic, salt, pepper, season olive oil and balsamic vinegar.
Once the toasts are ready, take them out of the oven, put the vegetables on top and sprinkle with parmesan.

Baked vegetables in tomato sauce

Ingredients:

eggplant - 1 pc.
small zucchini - 1 pc.
red bell pepper- 2 pcs.
medium bulb - 2 pcs.
olive oil - 3 tbsp. l.
garlic - 3-4 cloves
a pinch of cumin (cumin)
a pinch of dried oregano
a pinch of ground coriander
tomato paste - 2 tbsp. l.
medium tomato - 4 pcs.
greens - a small bunch
salt, pepper - to taste

Cooking method:

Wash vegetables. Cut the eggplant and zucchini into rings of medium thickness, cut the pepper into cubes.
Mix finely chopped onion and garlic, oil, herbs in a bowl and fry in a preheated pan for about 5 minutes.
At this time, wash and scald the tomatoes. Remove the skin from them and grind them in a blender. Add them and the tomato paste to the pan and simmer for about 5 more minutes.
We spread the eggplant and zucchini rings in a baking dish, pour the tomato mixture from the pan on top, sprinkle with salt and pepper. Cover with foil and place in the oven. Bake at a temperature of 200 degrees until the vegetables are soft (about 40 minutes).
When the dish is ready, sprinkle it with finely chopped herbs and serve hot.

Pasta farfalle with vegetables

Ingredients:

farfalle - 250 g
medium onion - 2 pcs.
medium carrot - 2 pcs.
celery (root) - 200 g
olive oil - 2 tbsp. l.
salt, pepper - to taste
paprika - 1/2 tsp

Cooking method:

Peel onions, carrots and celery. Finely chop the onion, and grate the carrots and celery on a coarse grater.
Sauté the vegetables in a skillet with olive oil over high heat for 5 minutes, stirring regularly.
Boil pasta in salted water following package instructions.
After the “bows” are cooked, add them to the pan with vegetables, salt, pepper and fry for a few more minutes. Sprinkle with paprika before serving.

French quiche with zucchini and carrots

Ingredients:

medium zucchini - 2 pcs.
large carrots - 4 pcs.
cream - 200 ml
milk - 100 ml
chicken eggs - 4 pcs.
flour - 200 g
butter - 90 g
water - 80 ml
salt - to taste

Cooking:

Mix softened butter with flour in a food processor. Add 80 ml of water, a pinch of salt and 1 egg. If the dough is too sticky, add a little more flour. It should easily move away from the bowl.
Roll the resulting dough into a ball, wrap with cling film and put in the refrigerator while the filling is being prepared.
Prepare the vegetables: Use a utility knife to cut the zucchini and carrots into thin longitudinal slices. If necessary, carrots can be peeled.
Dip the carrot slices in boiling water, but not more than a minute to make them more plastic.
Take the dough out of the refrigerator. On a floured work surface, roll out the dough.
Grease a baking dish with butter and sprinkle lightly with flour. Lay out the rolled out dough and carefully fold the edges. Start spreading the vegetables into the dough in a circle. If the zucchini slices are much taller than the carrot slices, then they can be cut in half.
In a separate bowl, beat 3 eggs, milk and cream. Salt. You can add other spices to your taste, such as ground pepper or curry. Pour this mixture over the pie to completely cover the vegetable flower.
Bake in a preheated oven at 180°C for about 50 minutes.

Tomato puree soup with roasted peppers

Ingredients:

tomatoes (it is best to use "bull's heart") - 750 g
Bulgarian red pepper - 3 pcs.
red onion - 1 pc.
garlic - 6 cloves
vegetable broth - 500–600 ml
fresh basil - small bunch
olive oil - 3 tbsp. l.
Tabasco sauce - to taste
salt, pepper - to taste

Cooking:

Peel the onion and cut into 4 pieces. Do not peel the garlic, but only divide it into cloves. Brush the peppers with olive oil and place on a baking sheet.
Place tomatoes, onion and garlic on another baking sheet, drizzle olive oil on top, cover this baking sheet with foil. Place the vegetables in an oven preheated to 180 ° C and bake for 35-40 minutes.
Cool vegetables. Then remove the skin from the peppers and remove the seeds. Peel the roasted garlic.
Place all ingredients in a blender, salt, pepper, add tabasco and basil to taste, pour in vegetable broth and beat at maximum speed until smooth. Before serving, heat the soup to the desired temperature or serve cold.

Oven-roasted cauliflower and broccoli with garlic

Ingredients:

cauliflower - 250 g
broccoli - 250 g
garlic - 2 cloves
coriander seeds - 1 tsp
olive oil - 2 tbsp. l.
salt - to taste
ground black pepper - to taste

Cooking:

Disassemble cauliflower and broccoli on inflorescences. Place vegetables in a large bowl and sprinkle with crushed coriander seeds.
In a mortar, grind the garlic with 1 tsp. salt and add oil.
Then you need to sprinkle the vegetables with the resulting mixture and mix thoroughly.
Add salt and pepper to taste and place on a baking sheet. Bake for 30 minutes.

Vegetable stew with garlic and pepper

Ingredients:

olive oil - 1 tbsp. l.
butter - 1 tbsp. l.
garlic - 3 cloves
chili pepper - 1 pc.
zucchini - 2 pcs.
yellow pepper - 1 pc.
red pepper - 1 pc.
shallots - 1 pc.
salt, pepper - to taste

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this is a very easy dish to prepare, which is prepared quite quickly and is suitable for people who care about their health or want to lose weight. Dietary vegetable stew prepared according to our recipe is not only very tasty, but also low in calories, 100 grams of this wonderful stew contains only 108 kcal.

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Vegetable cutlets are not an ordinary dish, the name speaks for itself. Today we will tell you how easy it is to cook lean vegetable cutlets. Let them be called "fake", but they have several qualities that meatballs are unlikely to boast.

This dish is very healthy, dietary and very quickly prepared. But even here there are some nuances of cooking, without knowing which vegetable cutlets will not turn out so tasty or will fall apart altogether.

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can be cooked as a separate dish, or as a side dish for meat. This recipe only shows the variety of flavors and ingredients that can be used for cooking. You can add any vegetables you like, we are sure the taste will remain the same unique.

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Baked potatoes with cheese is not only a very easy dish to prepare, but also very tasty! Another advantage that makes this recipe a priority for your choice is that baked potatoes with cheese can be served as a separate dish, or as a great side dish for meat dishes.

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fried potatoes with bacon how to cook fried potatoes

Probably easier than fried potatoes with bacon dishes do not exist. it for real folk and everyone's favorite dish. Everyone cooks it in their own way, but the principle of cooking always remains the same. Of course, gradually fried potatoes with bacon are being prepared modern people less and less, but still sometimes you want to feel the taste of this magnificent dish so much that you can’t deny yourself this!

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When it gets cold outside, you just want to eat something hot, satisfying and, of course, tasty. What, if not, will save us in this case? Dishes from it have always been and remain the most beloved and desired on the dining table. And to make your culinary masterpieces juicy and healthy, you just need to add. You will learn how best to do this from our today's recipes. Enjoy your meal!

1. Baked sweet peppers with minced meat

Baked sweet peppers with minced meat

You will need:

For 4 servings

1 loaf of white bread,

140 g canned corn,
1 onion
2 stalks of green onions
0.5 bunch of parsley,
4 things. sweet pepper,
250 g minced pork
250 g minced beef,
1 egg
ground paprika,
125 ml vegetable stock
1 st. a spoonful of tomato paste.

Cooking:

Bread, cut off the crust, soak. Drain the liquid from the can of corn. Onion clean and grind. Wash green onion and parsley and chop finely. Wash the peppers, cut off the tops and remove the seeds.
Squeeze out the bread, mash with a fork and mix with minced meat, onions and eggs. Salt, season with black pepper and paprika. Add corn, parsley, green onions and mix everything. Fill peppers with stuffing. Heat the oven to +200°C.
Add the tomato paste to the vegetable broth and pour it into a deep baking dish. Put the stuffed peppers and put in a preheated oven. Bake 45 minutes.

You will need:

For 4 servings

1 PC. yellow sweet pepper

2 chili peppers,
2 bulbs
2 cloves of garlic
2 tbsp. tablespoons of vegetable oil
600 g veal,
300 g tomatoes in their own juice,
400 g pumpkin pulp
100 g canned corn,
1/3 teaspoon of curry powder and ground ginger root,
salt, ground black pepper.

Cooking:

Wash the pepper, pat dry, cut in half and remove the stem with seeds. Cut the pulp into thin strips. Finely chop the chili pepper.
Peel the onion and garlic, then finely chop. Wash the meat, pat dry and cut into small cubes.
Heat vegetable oil in a saucepan and brown the onion and garlic. Add sweet pepper and chili, fry everything together for 5 minutes.
Add meat to fried vegetables, fry on all sides. Then cover the saucepan with a lid and keep on low heat for 10 minutes.
Drain the tomatoes in a sieve and peel. Mash the pulp and add to the meat with vegetables. Pour in 150 ml hot water, salt, pepper and simmer for 40 minutes.
Cut the pumpkin into large slices and, together with the corn, add to the veal with vegetables. Sprinkle with curry powder, ginger and simmer for another 7 minutes. Before serving, you can decorate with sprigs of greens.

Meat with vegetables, herbs and sour cream. Photo: Oleg Kulagin/BurdaMedia

You will need:

For 4 servings

0.5 kg beef pulp,
2 carrots
2 bulbs
30 g parsley root,
2 tbsp. spoons of ground crackers,
8 potatoes
50 g fat,
150 g sour cream
salt,
pepper, herbs, bay leaf to taste,
0.5 l of meat broth.

Cooking:

Salo cut into thin slices. Cut the beef into layers, beat off a little, then cut into pieces and fry in oil. Peel potatoes, cut into slices and fry. Carrots, onions, parsley root, washed, peeled, cut into slices or strips and also fried with breadcrumbs in vegetable oil.
Put slices of lard on the bottom of clay pots. Put beef on them. Top - potatoes, onions and carrots fried with breadcrumbs, bay leaf. Salt, pepper to taste and pour broth to 2/3 of the height of the pots.
Heat the oven to +180°C. Bake 40 minutes. 20 minutes before readiness, put sour cream in each pot. Remove the pots from the oven, cover with lids and leave for 20 minutes. Sprinkle with chopped herbs before serving.

Mediterranean schnitzel with zucchini and lemon. Photo: Oleg Kulagin/BurdaMedia

You will need:

For 4 servings

1 onion

5 st. tablespoons of vegetable oil
1 zucchini
200 g tomatoes,
2 lemons
4 pork schnitzels,
150 ml cream
2 tbsp. spoons of breadcrumbs,
2 tbsp. tablespoons chopped herbs
salt,
ground black pepper.

Cooking:

Cut the onion into rings, put in a baking dish, pour 2 tablespoons of oil, salt and pepper. Zucchini, tomatoes and 1 lemon cut into circles, squeeze the juice from the second lemon.
Preheat the oven to +175°C. Wash the meat, pat dry, salt and pepper. Fry on all sides for 3 tbsp. spoons of oil. Remove from the pan, pour cream with lemon juice into it and bring to a boil.
Put the meat on the onion, put circles of vegetables on top, salt and pepper. Put the lemon slices and pour over the cream. Mix greens with breadcrumbs, put on lemons, salt and pepper. Bake 40 minutes.

Turkey fillet with vegetables. Photo: Oleg Kulagin/BurdaMedia

You will need:

400 g turkey fillet,
2 tbsp. tablespoons dry white wine

2 carrots
3 art. tablespoons of vegetable oil
200 g frozen broccoli
300 g champignons,
1 st. spoons of flour
200 ml cream 10% fat,
100 g grated cheese
salt, ground black pepper.

Cooking:

Wash the turkey fillet, dry it, cut into 4 portions, lightly beat off. Salt and pepper. Drizzle with wine and leave for 15 minutes.
Peel the carrots, wash and cut into large strips. Heat the oil in a frying pan and fry the carrots until browned. Put on a plate. In the same pan, fry the turkey fillet for 5 minutes on each side.
Defrost the broccoli slightly. Clean the mushrooms and wipe with a damp cloth. Cut into large slices.
Preheat the oven to +180°C. Fold the turkey fillet into the dish, put the broccoli, carrots and mushrooms on top. Mix cream with flour, salt and pepper. Pour the turkey fillet with vegetables and mushrooms into it and place in the oven for 15 minutes.
Then sprinkle with grated cheese and bake for another 10 minutes. Before serving, you can decorate with herbs.

Appetizing pork ribs. Photo: Oleg Kulagin/BurdaMedia

You will need:

For 4 servings

1 kg meaty pork ribs,

2 bulbs
1 carrot
2 large red peppers
3 medium potatoes,
2 celery stalks,
a small bunch of dill, parsley, cilantro, basil,
2 bay leaves,
3-4 lemon slices
vegetable oil,
4 garlic cloves,
salt and ground black pepper to taste
greens for serving.

Cooking:

Cut the rib plates into individual ribs. In a saucepan over high heat, heat 2 tbsp. tablespoons of vegetable oil. Fry the ribs for 5 minutes on each side until golden brown, then transfer to a plate.
Peel the onion, chop coarsely. Peel the garlic and finely chop. Wash the celery stalks, dry and chop coarsely. Wash, peel and grate the carrots. Wash potatoes, dry, peel and chop coarsely. Wash sweet pepper, remove seeds and stalks, cut the flesh into strips. Wash greens, dry and finely chop.
Heat a little vegetable oil in a saucepan and fry the onion in it until golden brown, then add the garlic and celery. Cook for 5-7 minutes, then add the carrots and peppers and cook for another 10 minutes.
Put the ribs in a saucepan, add potatoes, bay leaf, salt and black pepper to taste, a few slices of lemon to them. Pour in water (it should cover the contents of the saucepan). Bring to a boil, reduce heat to low, cover and simmer for 40 minutes, until meat is tender. 10 minutes before the readiness to add greens.

with champignons, boiled rice and herbs

Schnitzels wrapped in zucchini. Photo: Oleg Kulagin/BurdaMedia

You will need:

For 4 servings

120 g long grain rice

1 bunch of parsley
2 thin zucchini
400 g champignons,
3 art. tablespoons of vegetable oil
6 art. spoons of vegetable broth
coarse black pepper,
6 thin veal schnitzels,
salt.

Cooking:

Boil rice. Tear off parsley leaves and chop. Zucchini cut lengthwise into thin plates. Mushrooms also cut into slices and stew in 1 tbsp. a spoonful of vegetable oil. Pour in the broth, salt and pepper.
Rinse the schnitzels, dry them, wrap the zucchini in plates and fry in the remaining vegetable oil (2-3 minutes on each side). Salt, pepper.
Transfer the mushrooms in the sauce to the pan where the meat was fried and heat up. Mix rice with parsley. Arrange the meat, mushrooms and "kuschiki" from rice with herbs on plates and decorate the dish.

Goulash with sauerkraut. Photo: Oleg Kulagin/BurdaMedia

You will need:

For 4 servings

400 g of pork pulp,

200 g onion,
1 garlic clove
2 tbsp. tablespoons of melted butter
400 g sauerkraut,
1 st. cumin spoon,
salt,
ground black pepper,
4 tbsp. tablespoons ground paprika
500 ml broth,
1 PC. red sweet pepper,
100 g sour cream.

Cooking:

Meat cut into cubes. Peel onion and garlic and finely chop. Heat the oil in a saucepan and fry the meat well. Put in the same oil, fry the onion and garlic.
Add cabbage, sprinkle with cumin, salt, ground black and red pepper. Put the meat, pour the broth, cover and simmer for 60 minutes.
Cut the sweet pepper into cubes, add to the goulash and simmer for another 30 minutes. Salt, pepper, arrange on plates and add sour cream.