Salad with kvassole and shredder - the best recipes. How to properly and deliciously prepare a salad with kvass and shredded vegetables. Photo recipes

Warm Italian salad Boil the turtles in a large amount of salted water, place on a drain and season with some of the olive oil. Chop the leeks into strips, brush 1-2 khvilini with oil, add any leftover shredded hulls, and coat everything at once, stirring, for another 3-5 khvilini...Required: “turtle” pasta - 100 g, olive oil - 2 tbsp. spoons, shank - 200 g, tsibulya - 1 stalk, canned kvass - 200 g, natural yogurt - 200 g, kvitkov honey - 100 g

Assorted salad with kvassole Boil the kvass pods until soft in a dash of salted water, cool and cut into 1 cm slices. Cut the shred into strips, grate the cheese. Chop the cibul into pieces. Mix everything and pour mayonnaise on it, pour it on...Required: canned kvass - 250 g, sauerkraut - 1 head, shank - 250 g, hard cheese - 100 g, mayonnaise - 1 bottle, parsley, salt for relish

Salad "Juno" Cut the Chinese cabbage into strips, shred into 1x1cm cubes, add kvass (to add salt), add chopped pecheritsa, season everything with mayonnaise.Required: Chinese cabbage - 1 head, canned liver - 1 jar, red kvass in wet juice - 1 jar, turkey shank or pork steak - 300 g, mayonnaise

Mixed salad Cut the ingredients into cubes, dinu into balls. The apple is mixed with|iz| lemon juice, then combine with other products, mayonnaise and mix. Viklasti salad on lettuce leaves.Required: shank – 240 g, apple – 1 pc., dinya – 100 g, black grapes – 2 tbsp. spoons, boiled carrots - 1 pc., boiled kvass - 100 g, mayonnaise - 4 tbsp. spoons, green salad leaves – 6 pcs., lemon juice – 1 teaspoon

Salad with pecheritsy and kvassole 1. Cut the pecheritsa into slices, shred into strips, and tear up the lettuce leaves. 2. For dressing, combine otset, salt, pepper, zukor, add olive oil step by step, whisking continuously. 3. Combine the kvass with the pecheritsy, shredded vegetables, lettuce, pour over the dressing and...Required: zukor - 1 pinch, otset 3% - 4 tbsp. spoons, green salad leaves - 100 g, shank - 100 g, canned kvass - 150 g, canned pecheritsa - 200 g, salt, black pepper - for relish

Salad with kvassole and shredder Soak the kvasol in cold water, then boil until ready. Cool. Cut the apple and shred into cubes, combine with kvassole and beet. Season with olive oil, yogurt, salt, pepper and nutmeg. Mix the salad, put it in...Required: marinated beet, cut into cubes - 4 tbsp. spoons, salt - for relish, rubana parsley - 1 tbsp. spoons, grated nutmeg peas - on the tip of a knife, black pepper - for relish, wine ocet - 1 tbsp. spoon, oliya - 3 tbsp. spoons, ham...

Poultry salad, shreds and green beans. Boil the chicken, cool it in the broth and add the pulp from the brushes. Wash the potatoes, add cold water and boil on the skin until tender, then cool and peel. Cut lettuce leaves and kvass pods into 2-3 pieces, potatoes, chicken, shredded vegetables, eggs, apples.Required: trigger - 1 pc. (600-800 g), shank - 100 g, potatoes - 200 g, canned kvass - 100 g, boiled eggs - 2 pcs., lettuce - 250 g, apples - 150 g, pickled cucumbers - 100 g, - 150 g, salt, chalk pepper - to taste, greens...

Salad with kvassole, pecheritsy, shredder, with chasnikov-mint dressing and secret Boil the kvass in salted water until ready (about 1.5 years). Shred the zucchini, coat it in a frying pan with olive oil, add some pecheritsa, and coat until done. Shred, pickled cucumbers, fresh cucumber and sour apple cut into strips. Eggs beaten...Required: Bottle 250, White kvass 0.5 flasks, Red kvass flasks, Strong water for boiling kvass, Pecheritsa (frozen cut) 1 kg, Ripchasta cibul 1 pc, Oliya roslinna 2 tsp, Eggs 2 pcs, Mol l, Boroshno 2 tbsp without a round, Salted rounds 5-7 cm...

Salad with kvassole and shredder Cut the tomatoes into small cubes, add kvass, grate the cheese, trim the greens, mix everything, season with mayonnaise, sprinkle the animal with croutons.Required: 1 can of white kvass, 200 g of shreds, 2 tomatoes, 200 g of cheese, a bunch of parsley, 1 pack of crackers with tomato (or cheese), mayonnaise

Salad with kvassole 249 Place the kvass on a sieve. Cut the pepper and shred into cubes, grate the cheese on a coarse grater, add kvass. Add croutons (I mean the croutons themselves, not the brioche) with the rest. Simply chop the greens and mix them with mayonnaise. Dress the salad for 10 hwilin.Required: croutons (croutons or kirieshki) - 1 bottle, cheese - 200g, shank - 250-300g, bell pepper - 2 pcs., canned kvass (preferably not in tomatoes) chervona - 1 jar, parsley and dill - according relish, chasnik - 1-2 cloves, mayonnaise

We called to the point that salads need light additions to the main herb, but if you just want a salad, so that you can fill yourself up? Why do we have a miracle idea! You can prepare a salad with kvassole and shredded vegetables. The strength of such a salad can be judged by the ingredients that go into it.

The result is a distinctly brown and lifelike salad that will make a gourmet burst with relish.

Well, let’s get straight to the point: what is kvass and what is it about?

This crop is from the legume family, as it produces protein and can easily replace meat. Moreover, this product is even more valuable for vegetarians. It’s not just that he’s supposed to bring some bark. Due to the fact that these beans contain beans and vitamins, they are often included in dietary programs, in the diet of active people and athletes.

It is good to know that people began to use kvass from a long time ago, and not only for cooking, but also for cosmetic purposes. So, for example, the ancient Romans processed fine beans as powder. And for all to see, the beautiful Cleopatra wore rejuvenating and healing masks from kvass.

Tim is not a mensch, it is very important to prepare the kvass correctly. And in this warehouse there is also a lipid for our body of speech, which is known more than any other due to thermal processing. Therefore, the beans need to be cooked for at least 1-2 years.

How to cook red and white kvass?

Any kvasol, especially red kvass, needs to be soaked for 7-9 years. The best way is to work for nothing. Before that, the pre-soaking process removes the gas from the valve.

After soaking, the water must be changed. Place the saucepan on high heat, cover with a lid and do not stir. If it is being cooked on high heat, the water is gradually boiling, it will need to be topped up if necessary.

You can try it again in about a year. If the beans are still too tough, then add another 20-30 pounds.

Dekilka of brown varieties:

• Before the kvass is prepared, do not add salt to it, otherwise it will turn out hard.
• Once cooked, beans can be stored in the refrigerator for no more than 3 days, and they can be stored frozen for up to 6 months.
• Canned kvass is sold ready-made, so no cooking is required. This is an excellent option if you don’t have time to tinker with the preparations.
• You can serve kvass in any way possible. It’s wonderful to eat various grains, vegetables and greens.

Salad with kvassole and shredder. Pokrovy recipe with photos

Ingredients:

1. Canned kvasol – 1 jar;
2. Shinka – 150 g;
3. Tomatoes (small) – 2 pcs.;
4. Syr hard – 100g;
5. Cybula ripchasta - 1 piece;
6. Mayonnaise for dressing;
7. fresh herbs;
8. Strength behind the relish;
9. Crackers - to relish.

Method: salad

Servings: 4

Cuisine: folk

Preparation hour: 15 minutes

Preparation time: 5 minutes

Bitter preparation process

The shred is cut into small cubes or strips

Grate the cheese into a large third

Cruelly chops the cibulin

- The stench is getting ready really fast. If you are going to talk about the red variety, then it’s better to say more accurately about its savory yakosti. Red kvass itself has the best of everything. A little bit of sweet juice adds a special charm to the salads. An incredible savory effect is achieved, which is simply impossible to deny once the product is present.

The dynamic savory flavor comes not only from the fact that kvass is brewed in it. Mushrooms are of particular importance because they combine wonderfully with the main ingredient. This gives a little bit of a different, pleasant, forest aroma. No less important for this herb was the simple potato, which does not weigh on it and does not weigh it down, but instead imparts a light, unaffected scent.

Required:

• 300 gr. shinki;
• 360 gr. canned kvass;
• 3 potatoes;
• 200 gr. siru;
• 30 gr. olia;
• 200 gr. pecheritsa;
• 180 gr. mayonnaise.

Salad with canned kvass and shredded vegetables:

1. Mushrooms are cooked first. Mash them and trim them into little bits, then place them on a frying pan, pour in some olive oil and grease them.
2. Wash the potatoes. Use this method to brush the brush by hand. After this, place it in a saucepan with water and boil it. Then add some heat to the water and pour cold water over the bulbs so that the stench goes away.
3. Peel the cooled potato bulbs and finely grate them.
4. A jar of kvassel is opened and the whole thing is left to drip into a container, in which they discard the unnecessary without respect, so that the whole country can be stored on its own.
5. The shank is strengthened as a melt and cut into thin slices.
6. Rub the syre into a medium grater.
7. Place kvass on the bottom of the salad bowl and coat it with mayonnaise. All other balls are still washed but unwashed.
8. At the next stage, lubricated and cooled mushrooms are placed.
9. Then I'll get some potatoes and shanks.
10. The final speaker is the sire.
11. For the eggplant, you can decorate the salad with finely chopped greens.

Important! The process of frying mushrooms is one of the most important stages. The smells are not to blame for any circumstances to appear over-lubricated, but apparently dry. Those mushrooms are no good. The optimal solution is to spread it on the middle heat, which is approximately twelve pieces.

Salad with kvass, canned and shredded vegetables

This simple herb is especially noteworthy because of its fresh cucumbers, which impart an incredible aroma and a subtle, lighter taste. A welcome addition is also greenery, which symbolizes sleepy freshness. Divovision is underway.

Required:

• 280 gr. canned red kvass;
• 150 gr. shinki;
• 150 gr. fresh fruits;
• 75 gr. siru;
• 15 gr. crop;
• 70 gr. mayonnaise;
• 1/4 tsp. salts

Salad of canned kvass with shredded shredded vegetables:

1. Simply wash the cucumbers and cut them into thin strips of three centimeters and about five millimeters of thickness.
2. The same method is used to detail the tire.
3. Grate the cheese using a separate or medium grater.
4. Wash the greens, dry them, place them on a board and finely chop them with a knife.
5. Remove the kvass from the jars and strain in a sieve. For this reason, you can be victorious against a real friend.
6. Place the products prepared for the salad in a dish. They are covered with mayonnaise and salted as needed.
7. Mix everything with a spoon and immediately take the first sample.

Canned kvass salad

The piquant taste of salads with canned kvass comes from just one product – olives. Their tart, yet deliciously savory flavor, ideally complements the licorious taste of kvass. The country takes on a completely new frame, unsatisfied with sparkle and with a cascading reception, tenderness and mystery. This amazing picture is complemented by sweet pepper, which gives the dish a new flavor and a special aroma.

Required:

• 200 gr. canned red kvass;
• 200 gr. olives;
• 200 gr. shinki;
• 2 licorice peppers;
• 1/4 tsp. salts;
• 1/4 tsp. pepper;
• 180 gr. mayonnaise.

Salad with red kvass and shanks:

1. Place the shred on a board and use a knife to trim into thin brownish layers. Their approximate thickness varies from five to ten millimeters. Dovzhin should be a maximum of three centimeters.
2. Simply cut the olives into circles. The smell must not be too thin, otherwise it will simply break during the process of mixing the components.
3. Wash the sweet pepper, cut it open, clean it up and remove all the veins. After all, cut it into cubes.
4. Add the kvass and add it before other preparations.
5. Salt the strawberries, add pepper and add mayonnaise, then mix.

Salad with red kvass and shredder

The contrast of marinade sourness and malty kvass on the table is bright and delicious, so that this herb will immediately appear as a frequent guest on the table. Literally everything is perfect. It’s rich, savory, incredibly aromatic and has a hint of piquant flavor. There is a strange feeling of chaklunnost and a Christmastide atmosphere, as if the presence of a person is not always present, if for whom there is a serious reason. So get ready and enjoy.

Required:

• 400 gr. pickled pecheritsa;
• 300 gr. shinki;
• 380 gr. red kvass in canned viglyada;
• 2 ogirki;
• 30 gr. green cybula stem;
• 50 gr. parsley sprinkles;
• 10 gr. French mustard;
• 200 gr. yogurt.

Red kvass salad with shredder:

1. Jars and pecheritsy make the whole country angry.
2. The same method is used to add raisins to a jar of kvassole.
3. Mushrooms across the doshtsya in detail on scarves.
4. Cut the shank into thin slices.
5. Just like a shredder, you cut and grind the cucumbers. We will not tell you to remove their skins using a knife or peeler. The stench will then be richly juicy and soft.
6. Roughly chop the dried greens.
7. All the ingredients are sizzling in the salad bowl.
8. Now prepare the original sauce. Why mix mustard with yogurt. Beat the mixture until smooth.
9. When preparing the sauce, pour into a salad bowl and mix all the ingredients with a spoon.
10. For about ten minutes, place the salad in the refrigerator to cool and then decorate the greens and bring them neatly to the table.

Important! This type includes natural yoghurt, which contains no added additives. Any additives can be added to the taste of the finished herb. Lack of importance or frivolity in this type can lead to angry heat and passion will simply be consumed.

Salad with red kvass and shredder

The stock of this herb is so rich that it is difficult to explain why it brings such unforgettable relish. This one has everything that a great culinary masterpiece needs. Visually it looks simply dull. The savory berries will be accompanied by the world-famous and well-known salads. Gotuvati yogo is just that inexpensive. You can hardly find a large number of unsalted advantages in other salads.

Required:

• 380 gr. canned red kvass;
• 300 gr. shinki;
• 1 sweet pepper;
• 4 large eggs;
• 100 gr. siru (importantly “Russian”);
• 1 clock tooth;
• 1 light green tomato of large size;
• 20 gr. parsley;
• 1/4 tsp. salts;
• 180 gr. mayonnaise.

Preparation step by step:

1. Open a jar of kvass and sizzle it all together. There, the whole liquid drains, after which the kvass is placed in a salad bowl.
2. Wash the pepper, cut it with a knife and pull out all the insides, then cut the veins and cut the pepper into thin strips.
3. Take a Korean vegetable grater and use it to refine the cheese.
4. Cut the shredded shred into cubes no larger than a centimeter.
5. The tomato is washed and wiped. Then they cut him up.
6. Eggs of no more than twelve eggs are boiled, and then immersed in water at the lowest possible temperature and chilled in it. Then peel and cut in the same way as the first tomato.
7. The greens are washed and dried, then finely chopped.
8. Clean the clock book and add detail to the clock book.
9. Place all components that have already been prepared and prepared in one bowl, add mayonnaise and mix.
10. Immediately after this, the herb is ready to grow into the hedgehog. You can safely take a first sample.

What are good things, especially red ones? Let us first recognize their savory fruits, which are incredibly rich in flavors. In other words, they are ready to bring great satisfaction, since it is a very smooth, not complicated process that will suffocate and stir a little bit of imagination. In addition, it is good to say about those who eat all kinds of vegetables, meat products, fruits and vegetables with this product. In fact, the process of preparing the table topping is simple, and you can also take a little time and add something to decorate it and add it as a wonderful herb. A little less refinement in the recipe can lead to a new creation in world cooking.

Ingredients:

• Red kvass - 100 gr.,
• Tomatoes - 3 pcs.,
• Bell pepper - 1 pc.,
• Shinka - 100 gr.,
• Lettuce leaves - 80 gr.,
• The strength behind the relish,
• Sonyashnikova or Olive Oliya.

Salad with kvassole and shredder - recipe

Boil the red kvass until ready. To do this, fresh sour beans that have not yet become hard must be washed, transferred to a saucepan, covered with cold water and boiled for 35-40 minutes on low heat. Old, hard kvass needs to be soaked in cold water for 4-5 years. Place the finished boiled kvass on a drushlyak and let it cool. Wash the bell peppers, tomatoes and lettuce leaves. Cut the pepper into two halves. Cut the core with tassels and cut into slices.

Cut the tomatoes into slices.

Trim the shred with cubes.

Place tomatoes and bell peppers together in a bowl.

Tear the lettuce leaves into pieces and add to the bowl before other ingredients.

Add boiled kvass to the salad.

Drizzle the salad with dormouse or olive oil. Add salt and mix. Salad with kvassole, shredded vegetables and tomatoes Serve immediately after cooking. Enjoy your appetite. I will be glad if you need this salad recipe.

Salad with kvassole and shredder. Photo

With shredded bread and croutons, it is ideal for those who want to savor the savory, sauerkraut, or even crouton-like flavor of the prepared herb. It’s especially important to note that today there are a number of options for how to make such a snack. We decided to look at the simplest ways so as not to extract expensive products.

Salad with kvass and croutons: recipe

It's literally 15-20 rubles to buy this grass. This fluidity is due to the fact that almost all the ingredients that go into this salad are already in an attractive appearance, and their traces are less likely to be damaged.

Oh dear, we need:

• Yalovich shank – 140 g;
• canned kvass (can be added either white or red) - standard jar;
• store-bought crackers with taste for bacon or chron – 70 g;
• high-fat sour cream mayonnaise - add to taste;
• hard cheese (preferably Dutch) – 130 g;
• fresh chasnik - 2 small cloves;
• fresh greens (parsley, crepe) - a couple of spoons.

Preparation of products

I present a salad with kvassole, shredded bread and croutons, the simplest and most prepared. To prepare it, then grate the hard cheese and chasnik into thirds, and also rub the cow shred into the middle of the cubes. In addition, you need to chop fresh green leaves and add canned kvass all together.

How to formulate a dish correctly?

Salad with kvassal and shredded bread and croutons is not a leafy dish, in which the process of its formation is reduced to mixing in one great bowl the following components: shredded shredded kvass, white or canned red kvass, grated and hard cheese and chasnik, and I also like ruban greens and store-bought crackers. If the remaining ingredient is missing, it must be added before serving, otherwise it will lose its crunchy power, swell, become soft, and the bottom will add all the flavor and fresh appearance to the salad.

After all the products are placed in a sealed container, they must be greased with fatty mayonnaise and mixed thoroughly. Next, the shaped herb needs to be beautifully placed in a salad bowl and immediately presented to guests.

Prepared salad with shredded bread and croutons (homemade)

It’s hard to be shy a little more, lower in front. Why it’s tied, let’s look a little lower.

Well, to prepare such a salad we need:

• whole grain or wheat bread – 1/3 standard whole grain;
• canned corn – 1 jar;
• canned red or white kvass – 1 jar;
• aromatic shank – 130 g;
• Sir "Maasdam" - 90 g;
• fresh chasnik - 3 small cloves;
• fatty mayonnaise - add to the discretion;
• large chicken eggs – 1-2 pcs.;
• salt, ground pepper, fresh herbs - add for relish.

Processing of ingredients

The salad with kvassole, shredded bread and croutons, according to the presented recipe, will come out even thicker and thinner. First, formulate this herb, then prepare delicious homemade crackers. For this you need to take whole grain or wheat bread, chop it into small cubes and dry it thoroughly in the oven or microwheat oven. Next you need to boil the chicken eggs thoroughly and grate them. In the same way, grate the hard cheese with a chasnik. It is also necessary to cut the aromatic shred into cubes or thin strips.

Forming process

Form the salad with kvasol and shreds only after all the necessary ingredients have been prepared. In this manner, in one bowl you need to add canned kvass and corn, grated eggs, cheese and chasnik, as well as aromatic shreds and homemade crackers. Next, all the ingredients must be greased with chickpeas, pepper, herbs and fatty mayonnaise, and then thoroughly mixed and beautifully placed in a salad bowl.

It is recommended to serve this herb to guests immediately after preparing it. If you want to soak the salad for many hours in hot or cold, then add homemade breadcrumbs to soften thoroughly so that your culinary taste is not too thick and savory.

It’s not at all difficult to cook this herb with a shredder. Instead of this mixture, you can add boiled chicken breasts, boiled cowbass, sausages and greased mushrooms to the salad.