2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The vine leaves are used in many cuisines around the world: Turkish cuisine, Greek, Bulgarian, Arabic, Vietnamese, Armenian cuisine.
The most popular dish with grape leaves is sarma. The unusual taste of grape leaves is best combined with fats and smoked meats, but the most tender leaves can be added to a sweet pilaf with dried fruit and honey.
The vine leaves with each heat treatment they get the taste of the products around them and give them a touch of freshness. The youngest and tenderest leaves are used for this purpose.
We offer you two of the most delicious soups with vine leaves in lean and meat variants.
Grape leaf soup
In 1 liter of boiling water add 1 tsp. salt, 50 ml of oil and well washed and chopped 10 pieces of vine leaves, 1 pc. fresh or old onions. After 10 minutes, add 2 tsp. noodles or rice and cook on low heat for 20 minutes. At the end of cooking, add a pinch of paprika, a pinch of black pepper, parsley and mint to taste.
Soup of grape leaves and beef
Delicious sour soup with fresh vine leaves, in which the vine leaves will be an analogue of sorrel. Cut into small pieces of 200 to 400 g of beef. Cut 2 carrots and 2 onions into small cubes. Fry the meat in oil first, then add the onions and carrots. After frying, add 1 tsp. canned tomatoes, salt to taste and simmer over low heat.
In a saucepan of boiling water, add the fried products and bring to a boil. Grate 100 g of fresh cabbage and add it to the soup. Peel 5 potatoes, wash and cut into small cubes. After the cabbage has boiled for about 15 minutes, add the potatoes.
Cut 12 grape leaves into very fine strips and add them to the soup 15 minutes after the potatoes. Cut 2 boiled and peeled eggs into cubes, finely chop 0.5 bunch of parsley and 0.5 bunch of dill, add them together in the soup after the potatoes are cooked. Add 1-2 bay leaves and stir, try, if necessary, add a little salt. Close the pot with a lid and turn off the stove without removing the pot from it.
Serve soup with vine leaves with yogurt or sour cream.
Vine leaves are a rich source of vitamins A, B6 and C, manganese, magnesium, iron, calcium, fiber, niacin and riboflavin. Just 30 grams of fresh grape leaves will provide 100% of the daily requirement of vitamin A.
The only disadvantage of vine leaves is the high sugar content. The caloric content of the vine leaves is 100 kcal.
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