Delicious porridge with sochevica recipe. Porridge with sochevici is a cinnamon and unforgettable herb for every day. Various recipes for porridge and sochevitsa for health and joy. Pokrokova cooking with vegetables

I don’t care for lovers of viscous porridges, but I recently fell in love with the sochevitsa with mutual love. I should cook soup with it, and now porridge. The relish to come out more balanced than we simply cannot achieve. Immediately after boiling, the porridge may have a rare appearance, but after standing for a little while, it will become thicker. It’s too late to talk about the extent to which Sochevitsa is so beautiful, I think, it’s not good. If you want to brighten your table with sweet grass, why not? It's so delicious!

We need the following products:

Wash the sochevitsa several times until the water runs clear and set aside. Chervona sochevitsa is cooked quickly and there is no need to soak it in the water behind.

Detail the chasnik, cut the tsibul finely.

Trim all the vegetables with a knife as well. Slice the celery, take the chili pepper for relish and cut into smaller pieces. Cut the sweet pepper on the top of the head and then cut it into small cubes. Grate the carrots.

Remove the skin from the tomatoes and puree them.

At the heated oil, fry the clock and the cybul until clear, for a few seconds. Add all the vegetables. Gently lubricate for 5 minutes|minutes|. Mix in the spices. Do not salt the chi.

Then add a co-read.

Fill it with water at a ratio of 1:2. Bring to a boil and cook until the soup is ready.

Boil the water at the top, but leave it in the middle. When mixed, the soup becomes smaller and has a creamy consistency.

Now you can add salt to taste.

Add chopped tomatoes and a teaspoon of tomato paste. Varity 10 min. Try to taste what you can’t resist and, if necessary, add lemon juice.

Sochevichnaya porridge is ready. That one is so delicious and delicious.

You can enjoy the detailed greenery.

Delicious!

It has always been confirmed that people lived their lives even more than 8 thousand years ago. The first to begin to work were the bags of the Close Immediately. Later, as a result of the migrations of ancient tribes, this bean culture expanded throughout Africa, and then into Europe. They prepared carved salads, soups and yushkas, mashed potatoes, stews, as well as cutlets and pie fillings. No less popular these days is porridge made from sochevitsa. It takes very little time to prepare, because the fruits of this unique crop are already boiled quickly.

There are five different types of sochevitsa - green, yellow, brown, red and black, and the skins from them are garnished in their own way. Everything should be stored because the grass itself needs to be prepared.

For example, for the simplest porridge from sochevitsa you will need:

• 300 ml of nutritious water;
• 200 g red sochevitsa;
• a dash of salt and pepper;
• 25 g of top butter|mastila|.

How to prepare porridge with red sochevitsa?

1. We must carefully eat the cereal first. It’s better to work in a dry place under running water.
2. Place the fruit in a saucepan.
3. Fill them with water and place them on the stove. When boiling over medium heat, the porridge will be ready within 10 minutes after boiling. She won't have much time to add oil and mix well.

This herb will be a side dish, for example, for meat, or a wonderful option for a tasty and tasty snack.

A unique vitamin and mineral storehouse of the most profitable product, such porridge can be used for the prevention and treatment of many cases of serious illness.

Ready at the multicooker

Today, if there are a lot of different kitchen appliances in every household, the cooking process will be much easier for the state. For example, from sochevitsa you can make a savory and aromatic porridge in a multicooker.

For whom do you need:

• 1 bottle of green juice;
• salt;
• 1 cibulin;
• 0.5 liters of water;
• 1 carrot;
• whatever the spices.

How to properly prepare porridge with sochevitsa in a multicooker:

1. Peel the cob and then finely chop it.
2. Place it in the multicooker bowl. Set the “Scorching” mode and set the timer to 7 minutes.
3. Grate the peeled carrots with a medium grater. Add it to the tsibula, mix and mince 5 more khvilins.
4. Sort through and skip the sochevitsa.
5. Transfer it to a bowl and fill it with dill. Immediately enter the selected spices.
6. Set the shutdown mode to off and check until the end of the day.
7. 5 minutes before you are ready to add salt.

The flavor of the porridge mainly comes from the spices that are introduced.

For example, the Indians tend to add cloves and turmeric, and the Mediterranean people add bay leaves and rosemary, which are familiar to us.

Here the gentleman's skin can show his imagination.

Sitna strava with meat

If you add a little bit of meat to the soup, then the grass will look even more rich and lively.

Take, for example, an option that is necessary:

• 450 g pork;
• 1 full flask of sochevitsa;
• 250 ml water (or broth);
• 1 cibulin;
• 150 g tomato paste;
• salt;
• Roslinne oil;
• pepper

How to prepare porridge with these products? Everything is simple here:

1. We first need to wash and cut the meat into pieces.
2. Friendly paint the cibul.
3. Carefully skip the review.
4. Heat the oil in a frying pan.
5. Lightly coat the meat and thyme in boiling fat, adding a little salt and pepper.
6. Transfer the prepared products into a deep casserole dish with a thick bottom.
7. Add the paste, first developed in water and broth.
8. Sift the soup and stir.
9. Extinguish on a small fire for 50 hvilins.

It’s simply marvelous to come out, that porridge with meat is so delicious. All the components in it are well boiled, without being converted into a mess.

Licorice porridge from green sochevitsa

Children are more likely to enjoy licorice porridge. It can be prepared with the addition of various fruits. Moreover, it is better to harvest such herbs from green buds.

This type includes unripe fruits, which tend to retain their cob shape after drying.

To prepare this porridge you need to take:

• 210 g sochevitsa;
• a couple of bottles of water;
• 2 stiglih bananas;
• 6 – 7 pcs. dried apricots;
• 8 g cinnamon;
• 25 g raisins.

To eat this porridge, you need:

1. Wash the beans and cover with cold water for about a year. Unripe fruits will splatter a few bits.
2. Wash the beans again, and then transfer them to a saucepan, add a little water and cook until tender, remembering to stir occasionally. Cinnamon can be added at this stage.
3. Soak for 10 minutes|minutes| dried apricots near the water.
4. Grind the banana into the porridge. Serving can be done with a fork.
5. Add the dried apricot mixture to the porridge and mix.

Then all you have to do is transfer the finished herb into a plate and serve it to the table, sprinkled with rodents and excess cinnamon.

How to cook with mushrooms

The porridge made from sochevitsa with mushrooms is extremely tasty and aromatic. Once upon a time, the forest becomes even more dense for the forest.

What type of robot do you need:

• 200 g sochevitsa beans;
• 1 clove for a chasnik;
• 250 g pecheritsa (fresh);
• 1 carrot;
• 0.5 liters of water;
• 1 cibulin;
• a dash of greens, ground pepper and kitchen salt;
• Sonyashnikova Oliya.

Method of preparing porridge:

1. Place the beans in a saucepan under running water.
2. Fill them with water and put them on fire. As soon as it’s time to boil, you’ll get half as much.
3. Cook the soup for 30 minutes, periodically skimming the foam from the surface to set.
4. During this hour, you can prepare a batch of products: cut the mushrooms into cubes, finely chop the cleaned cibul, chop and grate the carrots.
5. In a frying pan in a heated olive oil, sauté some of the chicken. Then add the carrots and basil and brush the vegetables for about 3 minutes at a time.
6. Place the mushrooms in the pan and stir. Lubricate them together with the vegetables until the vegetable that was created in front of you disappears.
7. Place the boiled beans on a drain and strain thoroughly.
8. Add them to the frying pan together with the herbs and spices. Mix everything well and cover with a lid.
9. Immediately remove the pan from the heat and allow the porridge to sit.

For just 5 hvilins you can serve it to the table. The porridge really comes out really thick. However, due to the low calorie content of the end products, they can be eaten in any quantity without fear of damage to the figure.

Pokrokova cooking with vegetables

Sochevitsa porridge is often prepared from the addition of various vegetables. In this type, red beans are more likely to be vikory, so that the stench boils quickly and does not soak up the cuttings.

To prepare such porridge you can use:

• 210 g red sochevitsa;
• 0.5 l of plain water;
• 2 tomati;
• 1 cibulin;
• 2 pods of sweet pepper;
• 1 carrot;
• a couple of laurel leaves;
• salt;
• 2 chaplets for the watchmaker;
• fresh greens;
• lemon juice;
• soy sauce;
• chalk pepper;
• 50 g top butter|mastila|.

The porridge is prepared in three stages:

1. You can start working on vegetables right now. Slice the zibula, bell pepper and tomatoes well, and grate the carrots. You need to sauté the cabbage with carrots in a hot pot in a frying pan. As soon as the stench develops a golden hue, add tomatoes and pepper with a teaspoon. Sprinkle everything with lemon juice, pour over soy sauce and mix. Simmer on low heat under the lid for no more than a quarter of a year.
2. Afterwards, heat the water near the saucepan. Place pureed sochevitsa in a boiling pot, add salt, add a bay leaf and cook under the lid over low heat for 10 minutes after boiling.

For one of the available options you will need:

• 1 full flask of sochevitsa;
• 2 apples;
• 50 - 55 g of rare honey;
• 0.5 liters of unskimmed milk;
• 6 dried apricots;
• 1 tablespoon of finely ground flaxseed;
• ½ bottle of purified hair peas.

To prepare this milk porridge, you need:

1. Just fill the sochevitsa with water and leave it aside for nothing. It has become clear that it is necessary to work in advance.
2. Wash the dried apricots and cut them into pieces.
3. Peel the skins of the apples, and then remove the cores from the skins.
4. Combine any apple pulp that is left over with the peas in a blender.
5. The castrulu viklasti has clogged the sochevitsu. Add milk from the flax and heat over medium heat.
6. After boiling, get half a half-meal and cook the product for 5 minutes.
7. Add honey and dried apricots to the prepared porridge and mix.
8. While the masa is still hot, place it on a plate, and then place in the aromatic pea-apple puree.

It’s a good idea to prepare this kind of grass for consumption. The porridge comes out even more tender, savory and aromatic. She is literally preparing for the treatment of illness. Today, in the minds of the slow rush and the lack of time, it is especially important.

How to cook porridge from sochevitsa, you will learn from this article.

How do you prepare porridge from sochevitsa?

As a substitute for other legumes, sochevitsa does not require prior soaking, which significantly speeds up the preparation time and makes life easier for all lovers of this culture. Before cooking, rinse the dried grain well to remove the creaminess, and then put it in boiling water, let the liquid boil until it boils again and reduce the heat to a minimum. Salt the porridge before it’s ready, otherwise it will become hard and unnatural, just add enough salt to the already prepared porridge and the grain will really absorb the flavor.

Cooking porridge from sochevitsa can take a different hour depending on the type of crop: it is enough to boil the red Egyptian sochevitsa for 10-15 minutes, and the French brown sochetica requires 25-30 minutes for boiling. Don’t forget to stir and knead the porridge to determine the stage of readiness.

Porridge with red sochevitsa and curry – recipe

Ingredients:

• Chervona sochevica – 200 g;
• tsibulya – 1 pc.;
• carrots – 1 pc.;
• Oliya – 2 tbsp. spoons;
• curry - 1 ½ teaspoons;
• melena cinnamon – ½ teaspoon;
• rodzinki - ½ tbsp.;
• salt, pepper - to taste.

Preparation

The cibul and carrots are finely chopped and coated on oil until the cibul is sprouted. Next, pour the first-washed sochetica, curry, pepper, soaked rodzinka into the frying pan and fill everything with water in a ratio of 1.5 bottles of water per 1 bottle of sochevich. Cook the porridge, stirring gradually over low heat for 10-15 minutes or until soft. Salt the finished herb and serve it to the table.

Porridge from red sochevitsa

Ingredients:

• sochevitsa – 1 tbsp.;
• water – 2 tbsp.;
• cybul ripchasta - 1 pc.;
• chasnik – 4 cloves;
• ginger - 1 piece (about 2 cm);
• tomati – 2 pcs.;
• kimina grains – ½ teaspoon;
• mustard grains – ½ teaspoon;
• paprika – ½ teaspoon;
• Oliya – 1 tbsp. spoons.

Preparation

Before preparing porridge from sochevitsa, the grains are filled with water and covered for 30 minutes.

After an hour we add water. Pour 2 flasks of water into a saucepan, add diced tsibul, chasnik slices, tomato cubes and pre-soaked juice. We cover the pan with a lid and change the heat, adding the juice to cook until soft for about 30 minutes.

While the porridge is cooking, let's make a spicy dressing: in a small bowl, mix together the cream and mustard grains, stir in the paprika. Pour a tablespoon of olive oil into a hot frying pan until it starts sizzling, immediately throw the grains into the frying pan and cover the frying pan with a lid, adding paprika in just a few seconds. All the spices need to sit on the fire for no more than 30 seconds, after which they can be added to the already cooked sochetche. The dish is ready! It should be served in small bowls, decorated with greenery.

Porridge from green sochevitsa

Ingredients:

Preparation

Carrots, zucchini and celery are cut into cubes and coated with olive oil until soft (5-10 pieces). Before greasing, thoroughly rinse the sochevka first, pour in hot water or broth and add lemon juice. Preparing porridge from sochevitsa takes approximately 20-25 minutes. Place a quantity of radish in a saucepan and add as needed.

The prepared soup must be salted and cooled slightly, then add|add| a dash of sour cream, chopped parsley and serve. Delicious!

Socevica is considered the queen of legume crops. Everyone loves it not only for its rich taste, but also for the variety of dishes it prepares. This culture can be shared with all people, although the fragments are very important, but not without a doubt.

Korist and Skoda Sochevici

Vegetarians should actively include this culture in their diet, so that you can eat a lot of protein, so you can replace meat. In this case, it is necessary to especially emphasize the fact that such a protein is absorbed by the herbal system much easier, less meaty.

Another important fact, which is useful for all lovers of a healthy way of life to know, is that this culture does not absorb all the chemistry that vikoryism is used in the rural dominion. This means that Sochevitsa is an absolutely clean and environmentally friendly product.

If we talk about the background power of this product in the report, then the following is due to them:

1. Strengthens the body's immune system;
2. Positively improves blood function;
3. Promotes intestinal functions;
4. Bring the functioning of the thyroid system back to normal;
5. Let us do our best to prevent cancer;
6. Activates the metabolism of speech in the body;
7. It is good to fight against the risk of various diseases of the heart and judgment.

Physicians and pediatricians are especially encouraged to include food from the sochevitsa in the diet of children more often. As has already been said, this product has a very beneficial effect on the immune system, enhances it and promotes all the vital functions of the body, and is even important for the body’s growth.

Sochevita contains such important elements as folic acid, phytoestrogens, as well as cellulose, at the same time they actively protect the intestines and do not allow cancerous tumors to develop into new ones. Such short words in such a great situation appear in products not often, and in order for people to constantly reject them, it will be enough to eat three words per day in one small portion.

It’s not just that intestinal cancer is “afraid” of this bark crop. A disease such as breast cancer can be overcome as long as the woman regularly interacts with her mother. In addition, this product is unique to the female population and has a miraculous effect on the skin, decreased vagina, and also on a healthy complexion.

It’s also important to remember that these beans contain vitamins such as A, B, E, PP, as well as beta-carotene, fatty acids, proteins, carbohydrates, fluorine, chromium, selenium, silicon, iodine, copper, saliva. , Zinc etc.

Regardless of such great influences of the power of this culture, here are some contraindications:

• when the swollen skin is sick;
• for gout;
• with dysbacteriosis and hemorrhoids;
• with dyskinesia of the ruminant muscle and septic acid disease.

Apparently, there are very few contraindications. However, it is important to remember the simple truth that there is still peace. It is impossible to live with fanaticism to create such a beautiful culture as Sochevitsa. Measles can be felt by only a few people with moderate exposure.

Choice of cereal, specifics of preparation

There are a number of types of products that carry administrative power. In any case, no matter what type of crop, you need to choose only whole, smooth beans, pure and smooth ones.

Views of sochevitsi:

1. The French one has a green color, so it is picked in an immature stage. This needs to be cooked longer;
2. Zhovta – its name is consistent with its color, but in fact it is green, even in its purified appearance. They prepare puree and soup, live with vegetables;
3. “Pardina”, or brown sochevitsa, is essentially a ripe bean that has a light pea aroma. Soups, purees, and casseroles can be prepared from this type. It's going to cook really fast;
4. Chervona (or Egyptian) – savory in taste, swede when cooked, a wonderful choice for vegetable stews, as well as for purees and soups;
5. “Biluga” or black is a universal crop from which you can prepare any herb.

Regardless of the fact that Sochevitsa is a legume crop, it is much simpler to prepare it, just below the beans. There is no need to soak it before cooking; it should be cooked until mid-15th. Even such a look as “Biluga” suggests soaking and dry treatment.

Before cooking, it is necessary to rinse the cereal in a drushlya with separate openings.

It's just delicious

Pokrokovo recipe:

1. Carefully throw the groats into the trash can;
2. Place them in a saucepan, pour in the indicated amount of water and put on fire;
3. The porridge will be ready in 10-15 minutes;
4. When the herb is ready, place a small piece of olive oil and serve on the table.

Recipe for porridge with sochevitsa and mushrooms

Porridge with such cereals can be supplemented with various ingredients, such as mushrooms. From whom will it become even worse? What do you need here:

This grass is getting ready for about 40 months. The calorie content of 100 g of this porridge in stock is 162 kcal.

Preparation:

1. Wash the sochevitsa under running water;
   
2. Pour water into a saucepan, stir in the cereal, place on medium heat until the water begins to boil, it is necessary to change the heat;
   
3. Remove the foam from the surface of the water, let the porridge boil for 30 minutes;
   
4. Now you can deal with other products: wash and cut the mushrooms into cubes, also finely chop the cybul, and grate the carrots, put the chasnik through a press;
   
5. Place a frying pan on the last burner, pour a little olive oil into it, and heat it up;
6. Heat up the frying pan, place the fillet, grease it for about 3 minutes;
7. Then add the carrots to the tsibula, mix the vegetables well and brush for another 3 minutes until the golden color is removed;
   
8. Then, before the vegetables are ready, you can add mushrooms and brush their heads until the curd is cooked, and then until the curd is steamed;
9. Throw the finished sochevitsa onto a drushlyak and start drinking water;
10. Place the porridge in a frying pan with the vegetables, add seasoning, salt, pepper, finely chopped greens, mix all ingredients and cover with a lid;
11. Remove the frying pan from the heat, let the porridge sit for 5 minutes, after which it can be served.
    

Recipe for porridge with red sochevitsa and meat

Strava from this culture can be supplemented with meat, such as smoked meat. The following products will also be needed:

To prepare this herb, you need 1 hour maximum. Calorie content per 100 grams is approximately 90 kcal.

How to prepare porridge?

1. Cut the chicken fillet into small pieces;
2. Grind the cereal into a bowl, peel the vegetables;
3. Cut the cibul into small cubes;
4. Grate the carrots into a fine third;
5. Fill the juice with water and put it on the stove;
6. Now take a deep frying pan (or one with high sides), put it on the fire, pour in the oil;
7. Grease the chicken until it’s ready, then add the eggplant and carrots and brush for another 15 minutes;
8. Add salt and pepper to the mixture of vegetables and meat, season and pour in the prepared broth, cover the frying pan, and let the ingredients simmer;
9. Now you can remove the cereal from the fire and pour water out of it;
10. Place the porridge into the frying pan, mix all ingredients, simmer for about 5 minutes, then place in a dish and serve.

How to cook porridge in a multicooker

This recipe is simple and sweet. Both vegetarians and adherents of a healthy way of life benefit from it:

Cooking porridge with a multicooker takes 45-50 minutes. Calorie content – ​​165 kcal per 100 UAH.

Pokrokov preparation:

1. Wash the cereal near the water;
2. Peel the pepper, zibula, carrots and cut them to the desired appearance;
3. Shake the watch book a little;
4. Pour olive oil into the multicooker bowl, set the mixture to the boiler;
5. Place carrots and carrots into it, brush 5 times;
6. Then add pepper, brush for another 2-3 minutes, then add until the end of the evening;
7. Before the vegetables are ready, combine the washed grains, pour all the ingredients with water, add salt;
8. Close the lid of the multicooker, set the “Buckwheat” mode and cook for an hour;
9. The ready-made strain can be served to the table.

Licorice porridge from green sochevitsa

With such legumes you can prepare not only the original herb, but also a delicious dessert, adding licorice fruit to it.

This dessert takes about 1 year to prepare. Calorie content of 100 g is approximately 170 kcal.

Pokrokovy recipe for preparing squash:

1. Rinse the sochevich grain under a stream of cold water;
2. Place them in a saucepan, add water and put them on the boil (green sochevitsa can cook for at least 40 minutes);
3. Periodically stir the porridge, add cinnamon to it;
4. Grind the bananas until smooth;
5. Soak dried apricots and rodzinki in dill for 10 minutes;
6. Mayzhe has porridge ready and some banana. Stir;
7. Chop the dried apricots, add the dried apricots together into a saucepan, mix everything again;
8. The porridge is ready and you can serve it.

To boil such cereals, you need exactly twice as much water, then take 400-500 ml of water for 200 g of sochevita.

If the water becomes too small during the cooking process, it is necessary to add more.

The best cooks are to first bring the water to a boil, and then steep the soch in it, after which it can simmer under the lid until done.

If the boudinka contains fresh and old grains, it is not recommended to mix them, as the old ones will take a little longer to cook. It’s good to say that behind the brown authorities, the porridge of the old cereal is not bitter, but the porridge is fresh.

Today's gentlemen undeservedly share their respect with recipes for herbs from Sochevitsa. It’s just that it’s delicious to help them prepare a full-fledged dinner and supper. It’s important that it doesn’t come out even browner. With this soup you can prepare not only soup, but also porridge, side dish, salad, casserole and other varieties.

The easiest way to prepare a side dish is from sochevitsa, vikorystvo or a slow cooker of any model. For this recipe you need to take: 180 g of green sochevitsa, 2 times more pure water, a couple of cloves of chasnik, half a cibulin and a carrot, olive oil, 1 sweet pepper (Bulgarian), salt.

1. The container of the device is greased with oil and cooked in the “Soaking” mode until the hour of cutting is browned. Then add finely chopped peppers, carrots and cibula into the bowl.
2. When the vegetables become soft, you can change the mode to “buckwheat”, add strained soy sauce, cold water and cook the herbs until the signal is heard.

Serve a ready-made side dish of sochevitsa with any meat gravy, fish or chicken.

Prepare tomato soup.

Such a thick red fish piping and sizzling. When prepared, you can also use fresh tomatoes, and even canned ones. The stench is tossed in small pieces in the vlas juice (350 g). Also take: 5-6 cloves of chasnik, crushed olives, pieces of more than 300 g of red sochevita, cibulin, carrots, sum of dried oregano, tarragon and basil, salt.

1. Place the beans in a saucepan, add cold water, bring to a boil, after which the heat reduces to a minimum. The product is cooked until it is boiled close to the first day.
2. Whole teeth are crushed with a fork and coated with some fat along with chopped squash and carrots. After 5-7 minutes, add skinned tomatoes, salt, spices (except tarragon) to the frying pan and simmer for about half a century.
3. The bright red lubricant is transferred to the kvass, the ingredients are mixed and brought to a boil. After 7-9 minutes, the boiled herb will be completely ready.

Before serving, season the soup with tarragon.

Porridge with zibulya and carrots

Few people know that you can cook porridge like porridge. Grind the additional vegetables until they are still juicy and sieve. For such poisoning, vikorysts have: 2 tbsp. black rye grains, 3 white cibulins, small carrots, salt, olive oil.

1. Vegetables are coarsely chopped and placed in a saucepan lined with olive oil. The stench is getting soft.
2. If the ordered products are at their best condition, you can add salt to them and carefully rinse them with red water. The same as fragrant herbs are used for fruits and vegetables.
3. Pour water into a saucepan (twice as much as the beans), cover it with a lid and simmer over medium heat. You can’t forget about stirring the mixture regularly.
4. After 12-15 minutes after the oil boils, the fire begins to boil, and the mixture stops working for another hour.

In the rest of the porridge, you can add finely chopped greens.

Stew sochevitsu with chicken and thyme

This recipe allows you to prepare a full-fledged meal from sochevitsa. Strava always gives you sufficient strength and charges you with energy. For this preparation, the following ingredients are available: chicken (stegno) 650 g, carrots, cibulin, tomato, 250 g sochevitsa (green), 0.5 tsp dried thyme, a pinch of basil, salt, olive oil.

1. Thick-walled utensils or chavunnas are ideal for this type of cooking.
2. In a frying pan, fry the carrots and carrots (on olive oil) until golden brown, after which the vegetables are transferred to a cauldron or another similar container.
3. Stegentsa is spread on top of the tsibula and carrots.
4. The offensive ball is resolutely promita sochevica.
5. The top of the components is filled with water. The real one is about 1 cm taller.
6. There was no need to add seasoning to the cauldron because of slicing the tomato into large slices.
7. At one hour the product will be quenched for about 45 minutes.

Before serving, stir the grass carefully once again.

Sajantsi cutlets - pork recipe

The number of options that can be prepared from sochevita is impressive. Based on this barley ingredient, you can prepare cutlets. They are ideal for fasting. In stock of cutlets: 1 tbsp. green color sochevitsa, egg, 60 g of oat plastics, white cibulin, a pair of chameleon cloves, a pinch each of pepper, coriander and zir, salt, breadcrumbs, olive oil.

1. The sochevitsa is carefully cleaned after husking, mixed and soaked in hot water for 2-3 years. You can deprive it for the whole night.
2. After soaking the product, change the water and cook for a short time.
3. The cibul with watch-like teeth staggers and laughs with the ready-made soup. Using a blender, the masa is transformed into a uniformly thick puree.
4. The minced meat is topped with oatmeal, salt, seasoning and eggs.
5. Miniature cutlets are formed with a spoon, rolled in breadcrumbs and cooked in fat on both sides.

It is necessary to remember that the grass will be lubricated as quickly as possible. So make the cutlets better later.

Dietary salad with soybeans

Sochevich salad can easily be eaten on a strict diet. Golovne, cook yoma beans correctly. Green sochevitsa (220 g) is simply boiled in salted water. The cream is prepared with: 300 g of boiled chicken fillet, red cibulin, sour apple, a bunch of green cibulin and parsley, 1 tbsp. mustard, 1 tsp. some honey, a glass of root vegetable broth.

1. The boiled sochevitsa is placed in a salad bowl with a first ball.
2. The fibers of the boiled chicken crumble from the top.
3. The third ball is filled with red cibul cubes.
4. For the fourth, cut the apple into bars.
5. The rest is rubana greens.
6. The ingredients are thoroughly mixed and seasoned with sauce. For its preparation, broth, honey, mustard and salt are mixed. For the eggplants you can add some olive oil to the sauce.

First, take a sample, you need to leave the salad bowl out of the cold around midday.

Sochechichno-potato casserole with meat

This casserole is perfect for the Christmas table. And for its preparation, the simplest available products will be used (1 cup - 350 ml): a cup of water, milk, potato broth and green juice, 800 g of potatoes, 550 g of minced meat, 3 tbsp. ghee, carrots, 70 g of solid siru, a pincer of fenugreek, cara and asafoetida. Spices can be changed to suit your taste.

1. Sochevitsa soaks in cold water for 10-12 years.
2. Boil the potatoes in salted water until tender, and then serve in the dish.
3. Prepare a thick puree from the potatoes with added olive oil, half the milk and the same amount of water.
4. Sochevitsa is ready to be transformed into puree as well.
5. Spices are coated in fat with finely chopped carrots and minced meat. After 3-4 minutes, sochevichna masa is added to the frying pan. After adding water, extinguish 7-8 mixtures.
6. Place half of the puree in a mold coated with some kind of fat.
7. On top is the masa from the frying pan, on which the boiling water and milk that is left are poured out.
8. Next, another part of the potato puree is added, and the top of the casserole is thoroughly flattened.
9. The herbs are preparing at the good rose-colored perfume of 35 khvilins.

It’s even more delicious to serve the casserole with sour cream and chaso sauce.

Simple recipe for creamy soup

The simplest soup-puree from Sochi can be prepared quickly. The result will definitely be relished by the youngest members of the family. For this herb you need: 1.3 liters of chicken broth, 250 g of red-colored sochevita, 1 large tomato, 60 g of ketchup, cibulin, 120 g of unsweetened yogurt, any seasonings, salt.

1. Coarsely chopped carrots and cibul are sautéed in a top of oil in a saucepan. You can add some of these ingredients, including fine paprika.
2. When the vegetables become golden, add some kvass to them. At once the stench lubricates the sprout of khvilin.
3. The stewpan comes with chicken broth and tomato paste.
4. After 10-12 minutes, the soup is drained of tomato bowls without skins.
5. I ran out of adding salt, seasoning and cooking for 25 minutes.
6. While still hot, use a blender to puree it.

The soup is served with unsweetened yogurt. If you replace the broth with plain water, it can be made vegetarian.

Curry with sochevitsa - Indian cuisine recipe

Sochevitsa as a side dish can be prepared even in an unusual manner, for example, following a popular recipe of Indian cuisine with numerous spices. For this herb, the original ingredient is coconut milk (180 ml), and in addition: 170 g of red sow, curry pinches, turmeric, pepper and cinnamon, half of red cibulin, 3 cloves of chasnik, salt .

1. It is good to wash Sochevitsa with cold running water.
2. Finely chopped cibul, chasnik and carrots, as well as all the spices, are placed in a saucepan.
3. Sochevita is added to the vegetables, and the ingredients are poured with half of the coconut milk (if the mixture is too small, it is diluted with plain water). Then cook the ingredients until the beans are soft over medium-high heat.
4. I ran out of salt, pour some milk into it and cook a couple more khvilins.

Serve this unpretentious herb with brown rice or smeared with quasole. Ideally, the curry should be ready to serve, but you can adjust the amount of time and pepper to suit your taste.