2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Sorrel and dock are full of vitamins, so they are used to prepare delicious and healthy meals.
With sorrel you can prepare a delicious healthy soup. Necessary products: 500 grams of chicken, 2 liters of water, 1 onion, 2 carrots, 1 bay leaf, 4 grains of black pepper, salt to taste, 3 potatoes, 200 grams of sorrel, 3 hard-boiled eggs, salt and ground black pepper to taste, 30 milliliters of oil, 100 milliliters of liquid cream.
Method of preparation: Prepare broth by boiling the chicken in 2 liters of water together with half an onion, one carrot, bay leaf and black peppercorns.
Remove the onion and carrot from the broth, remove the chicken and chop finely. The broth is filtered.
The sorrel is washed, cut into large pieces, the potatoes are peeled and cut into cubes. The other half of the onion and carrot are finely chopped.
Fry onions and carrots in oil until soft. Bring the broth to a boil, add the potatoes and cook for 20 minutes. Add the carrots and onions and cook for another 5 minutes. Add the sorrel and cook for another 4 minutes.
Add the chicken, add salt and pepper to taste and remove the soup from the heat. After 15 minutes, serve, adding sliced hard-boiled egg and cream to each plate.
Dock mousse is a sophisticated and useful appetizer.
Necessary products: 20 grams of gelatin, 4 radishes, 2 tablespoons sugar, half a tablespoon of salt, 2 bunches of dock, 250 milliliters of sour cream.
Method of preparation: The dock is washed and cut. Boil for 2 minutes in salted water, drain and strain. The gelatin is soaked in cold boiled water. Pour 50 milliliters of cold water into a saucepan, add sugar and a pinch of salt.
Boil until the sugar dissolves. Remove from the heat and add the soaked gelatin to the hot syrup and stir until dissolved.
Add the dock puree and stir. The cream is whipped. The bowl with the puree is placed on a water bath and a little of the cream is added, stirring. Add the whole, remove from the heat.
The radishes are cut into thin circles. At the bottom of the mousse molds are arranged several circles of radish. The mousse is poured into molds, covered with cling film and left for 3 hours in the refrigerator. Serve turned on a plate.
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