Salads

Green

Ingredients:

1. 50 g green salad
2. 1/2 egg
3. 20 g sour cream
4. 5 ml sugar syrup
5. 3 ml salt solution
6. 2 g dill

Preparation:
Sort the green salad, divide into individual leaves, rinse 2-3 times in plenty of cold water, rinse with chilled boiled water and place in a colander. Before eating, cut large lettuce leaves into 3-4 pieces, season with sour cream mixed with finely chopped hard-boiled egg yolk, salt solution and sugar syrup. Sprinkle the finished salad with finely chopped dill and egg white.

From green onions and leeks

Ingredients:

1. 20 g green onions
2. 20 g leeks
3. 2 ml saline solution
4. 2 teaspoons vegetable oil

Preparation:
Chop the green onions and white leek very finely, sprinkle with salt solution and season with vegetable oil.

Beetroot with horseradish

Ingredients:

1. 1 small beet
2. 5 g horseradish (1 teaspoon without top)
3. 3 ml saline solution
4. lemon juice

Preparation:
Boil the beets in their skins and peel them. Wash the horseradish thoroughly with a brush and peel it too. Grate the prepared beets and horseradish directly into the salad bowl, mix, season with saline solution and lemon juice.

From cucumbers

Ingredients:

1. 100 g fresh cucumbers
2. 20 g sour cream
3. 1/4 boiled egg yolk
4. 3 ml saline solution
5. 2 g dill

Preparation:
Wash fresh cucumber with thin skin (peel the rough skin), cut into thin slices, put in a salad bowl, pour in the salt solution and stir. Before eating, season the salad with sour cream mixed with thoroughly mashed hard-boiled egg yolk. Sprinkle finely chopped dill on top.

Cucumbers with spinach

Ingredients:

1. 50 g fresh cucumbers
2. 50 g spinach
3. 20 g sour cream
4. 3 ml saline solution
5. 8 ml sugar syrup

Preparation:
Separate the leaves of young spinach from the petioles, rinse thoroughly several times in cold water and drain in a colander. Cut the washed cucumbers into cubes (1x1 cm in size), mix with spinach and season with sour cream, sugar syrup and salt solution before eating.

Radish with carrots

Ingredients:

1. 40 g radish
2. 40 g carrots
3. 3 ml saline solution
4. sour cream or vegetable oil to taste

Preparation:
Wash raw root vegetables, peel, wash again and rinse with cold boiled water. Then grate them on a fine grater directly into the salad bowl, mix, sprinkle with saline solution and season with sour cream or vegetable oil.

Spinach with nuts

Ingredients:

1. 50 g spinach
2. 50 g fresh cucumbers
3. 15 g green salad
4. 15 g sorrel
5. 10 g green onions
6. 10 g walnut kernels
7. 30 g sour cream
8. 5 ml sugar syrup
9. 3 ml saline solution

Preparation:
Sort out the leaves of young spinach, lettuce, sorrel, remove stems and petioles, rinse in cooled boiled water and drain in a colander. Wash green onions and cucumbers thoroughly. Scald the walnut kernels with boiling water, remove the skins and finely chop. Chop the prepared vegetables, mix, season with sour cream, sugar syrup, salt solution, place in a heap in a salad bowl and sprinkle with chopped nuts.

From carrots with dried apricots

Ingredients:

1. 2 carrots
2. 4 dried apricots
3. sugar to taste

Preparation:
Wash the carrots, peel them, rinse them with boiled cold water and grate them on a fine grater. Soak dried apricots in hot water and, when they become soft, cut into small cubes. Place the carrots in a salad bowl, sprinkle with granulated sugar, let the juice stand out and mix well. Then add chopped dried apricots and mix again.

From tomatoes

Ingredients:

1. 1 tomato
2. 1 hard-boiled egg
3. 1 leaf of green salad
4. green onions