By spring, our body begins to feel a lack of vitamins. At this time, vegetables, fruits, pickles, and jams are prepared for the end. In those that still remain, the content of vitamins is significantly reduced. And even Solonin accumulates in potato tubers – a substance harmful to health. Solonin is located in the outer layer of the tuber. That is why in the spring it is not recommended to cook potatoes in the uniform, but be sure to clean it before cooking.
But Japanese cuisine remains outside of time. Which of us will refuse to pamper ourselves appetizing sushi? Rolls in Tyumen who prepare real professionals are very good. This Japanese dish is very satisfying and in recent years is just incredible demand.
Spring – time of milk. Dairy soups with noodles, cereals and vegetables, cottage cheese casseroles, cheesecakes, fish and vegetables baked in sour cream, jelly – this is far from a complete list of possible dairy dishes.
There are many nutrients necessary for humans in milk. In the spring, when the cows switch to young, fresh grass, the content of vital vitamins A and C increases in it.
Therefore, it is in spring that milk is especially useful. Maute -acid products – Varenets, yogurt, which can be prepared at home, have a beneficial effect on our health.
Two to three weeks after the snow comes down, the first greens will appear, which will help to diversify the food and enrich the table with vitamins. Cold and tasty cold soups of sorrel, young nettles, delicate beetroot tops are healthy and tasty. Irreplaceable on a warm day and okroshka.
As soon as green onions, salad, radishes, dill, parsley appear, let them be permanent guests on your table. The younger the leaf greens, the more tender and tastier it is. It is advisable to consume such greens raw. But do not forget that before eating it must be thoroughly washed to avoid intestinal diseases.
Spinach and sorrel salad.
Sort 250 g. young fresh spinach and sorrel, wash and finely chop. Add 4-5 finely chopped feathers of green onions, a steep egg, cut into cubes, salt to taste, 2 tablespoons of sunflower oil, a little vinegar.
Mix the salad, put on a plate and decorate with radishes.
Based on the material from the magazine “Peasant”
