How to cook winter melon soup: Winter Melon Soup recipe | Epicurious.com

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Winter Melon Soup | China Sichuan Food

Warm and comforting soup for autumn and winter—Winter Melon soup with ribs and other options you like.

Winter melon also known as Ash Gourd is quite popular in China. We grow several winter melon vines almost every year when I was still young. I did not like it previously when we were not so rich in food especially meats. Winter melon usually was in large size and we might have it on dining table for several days. And what’s worse, there is no unique or special taste of it. However, I like blank ingredient more along with the growing ages.  They can be the best partner for most of other ingredients.

But my mind changes a lot after cooking the winter melon chunks with meat, including meatballs, hams and ribs etc. The fat can stimulate the freshness of the winter melon and on the contrast; winter melon makes the meat brighter and less greasy.

For most of the soup recipes, I use high pressure cooker or maybe instant pot is a more familiar term. Electric rice cooker and high pressure cooker are the most important small tools in Chinese kitchen. And they are really excellent assistants. If you do not have one, I highly recommend buying yourself one. During my working day, I finish all the cooking staff within 30 minutes, usually a typical Chinese menu including a meat dish, a vegetable stir fry, a salad and a soup. Rice cooker is steaming rice while high pressure cooker is either making a soup or braising a red cooked pork belly. I may have my bread machine start working for the next breakfast.

Winter Melon Soup

Healthy and warm Chinese Winter Melon Soup. Only 25 minutes with high pressure cooker.

Course:

Soup

Cuisine:

Chinese

Keyword:

Winter Melon

Servings: 4

Calories: 259 kcal

Author: Elaine

Ingredients

  • 1
    pound
    winter melon
    , remove the skin and cut into cubes
  • 2
    large ribs cut into sections
  • 3-4
    red dates
  • 1
    teaspoon
    dried shrimp
  • Green onion
    , chopped for garnishing
  • Coriander
    , chopped for garnishing
  • 1
    thumb ginger
    , smashed
  • pinch
    of salt as needed

Instructions

  1. Place ribs in clean water, bring to boil and continue cooking for 1-2 minutes. Transfer out and rinse under running water.

  2. Cut the rind of winter melon and then cut into large chunks.

  3. Place red dates, dried shrimp, smashed ginger, ribs and winter melon with enough water in high pressure cooker; cook for 15 minutes after boiling. Or you can use a stew pot or slow cooker; cook until the ribs and winter melon are soft.

  4. Add salt before serving

  5. Place some chopped green onion and coriander at bottom. And scoop the soup to serving bowl.

Recipe Notes

Adding chopped green onion and coriander directly to the large pot of soup is not recommended, as they are easy to overcook and spoil the freshness.
Winter melon needs to be matched with meat, bones or ham. There are several options:
Winter melon soup with fresh meatballs
Winter melon soup with ham, black mushrooms and dried shrimp

Nutrition Facts

Winter Melon Soup

Amount Per Serving

Calories 259
Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 9g56%

Cholesterol 70mg23%

Sodium 86mg4%

Potassium 232mg7%

Carbohydrates 3g1%

Protein 13g26%

Vitamin A 110IU2%

Vitamin C 7. 9mg10%

Calcium 28mg3%

Iron 1.8mg10%

* Percent Daily Values are based on a 2000 calorie diet.

Winter Melon Soup | The McCallum’s Shamrock Patch







Winter melon soup is a delicately flavored yet warm, comforting dish that is usually served on cooler days. The winter melon is cooked in a rich-tasting chicken broth until tender. The addition of tiny tender homemade pork meatballs and fresh organic kale makes this simple soup taste delicious and hearty. Winter Melon Soup is very simple to prepare and is perfect to accompany a weekday dinner.

 

I love trying new ingredients such as this Winter Melon, so I was thrilled when my next-door neighbor Lou gave us a large winter melon. He explained that it is usually made into a soup with meatballs and gave us a recipe to try. I felt like I had been given a prize from his Florida garden, which he prides in being completely organic.

Did you know? Winter melons are grown in warm regions, specifically Asia and South Florida, and is a variety of the musk melons. It is considered one of the larger fruit species, the winter melon is about a foot long, and can weigh up to 40 pounds, and has a dark green appearance.

 

 

 

Frequently asked questions about Winter melon soup 

  1. Is this recipe an authentic winter melon soup recipe? While it is close to being one, I would have to say no do to adding rice wine instead of Shaoxing wine, kale, and flat-leaf parsley. A more authentic version would be omitting those ingredients and using Shaoxing wine instead of the rice wine and chopped cilantro instead of the flat-leaf parsley.

  2. Where can I purchase a Winter Melon? You can usually find a winter melon at most International or Asian Markets in the United States. They may be sold whole or cut in the markets. 

  3. What is Shaoxing Wine? Shaoxing rice wine is another type of fermented rice wine. It originates from Shaoxing, the Zhejiang province. Shaoxing rice wine is brownish, and the flavor is stronger but sweeter than a rice wine.

  4. How long will winter melon keep for if appropriately stored? Unwashed whole winter melon can be stored in a dry, dark, cool area for 3-4 months. Once the winter melon has been sliced, you will need to wrap in a plastic wrap and place it in the refrigerator, where it may last up to a week.

  5. What does a Winter melon look like? Winter melon can grow to more than a foot long and weigh approximately 35-40 pounds when fully grown. It looks similar to large watermelon with its shape and dark green, waxy-looking skin. The flesh of the winter melon and seeds are white, is very mild in taste, and it should not be eaten raw.

  6. What are the health benefits of winter melon? The Winter melon is often praised for its fiber content, diuretic, and possible aphrodisiac properties. Winter melon has also been thought to provide health benefits such as increased energy and a sharper mind to smoother digestion and a lower risk of disease. Winter melon is loaded with nutrition. It contains Vitamin B1, Vitamin B3, and Vitamin C. Winter melon also possesses various minerals such as calcium, sodium, zinc, iron, phosphorus, manganese, copper, magnesium, selenium, and potassium. Due to its high content in potassium, it can help to maintain blood pressure levels.

 

 

 

 

 
 

Ingredients for Winter melon soup

  • Eight ounces of lean ground pork
  • Two teaspoons fresh ginger, grated
  • One tablespoon rice wine or Shaoxing wine
  • One tablespoon soy sauce
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon white pepper
  • One egg white
  • Three teaspoons cornstarch
  • Five cups chicken broth
  • One pound four ounces winter melon
  • Three cups fresh Kale, chopped

    *Optional*

  • 1/3 cup fresh parsley, chopped

    *Optional*

  • Chopped Spring onions to garnish *Optional*

 

 

 

 

 

 

The method used for Winter melon soup

  1. Combine the ground pork, freshly grated ginger, rice wine, soy sauce,  Kosher salt, white pepper, and the egg white in a bowl, combine well. Add the cornstarch to the mixture and blend in until it becomes a pasty texture.

  2. Prepare the winter melon by using a sharp kitchen knife to slice the winter melon’s rind off. Throw away the green peel.  Next, remove the soft inner part and throw it away. Then turn the winter melon skin side down, and cut to make even thick cubes or even slices if preferred.

  3. Add the chicken broth to a large pot and bring to a good simmer. Turn the heat to low-medium heat. Use a small scooper to scoop the ground pork mixture and shape it into a little ball, then add it to the broth one by one. Make the small meatballs one at a time. After the last meatball is added simmer for about 2-3 minutes, and stir the soup a few times careful not to damage the small meatballs. 

  4. Add the winter melon to the pot. Bring the soup to a full rolling boil. Turn the heat back down to medium heat and simmer until the winter melon is almost cooked through * approximately 5 to 6 minutes*  At this time, test a piece of the winter melon; if the texture has turned slightly soft, it is done.

  5. At this time, add the optional chopped kale and fresh parsley, remove from the heat source, and let sit for about five minutes before serving. Serve while hot.

 

 

 

Winter Melon Soup

hmccallum

Winter melon soup is a delicately flavored yet warm, comforting dish that is usually served on cooler days. The winter melon is cooked in a rich-tasting chicken broth until tender. The addition of tiny tender homemade pork meatballs and fresh organic kale makes this simple soup taste delicious and hearty.

Prep Time 25 mins

Cook Time 20 mins

Cool 5 mins

Total Time 50 mins

Course Soup

Cuisine American, Chinese

Servings 6 Servings

Calories 157 kcal

  • 8- ounces ground pork
  • 2 teaspoons freshly grated ginger
  • 1 tablespoon rice wine Shaoxing Wine
  • 1 tablespoon soy sauce
  • ¾ teaspoon Kosher salt
  • ¼ teaspoon white pepper
  • 1 egg white
  • 3 teaspoons cornstarch
  • 5 cups chicken broth low sodium
  • 20 ounces winter melon cubed
  • 3 cups fresh Kale chopped *optional to use*
  • ⅓ cup fresh parsley chopped *optional to use*
  • ¼ cup spring onions sliced *optional to use for garnish*
  • Combine the ground pork, freshly grated ginger, rice wine, soy sauce,  Kosher salt, white pepper, and the egg white in a bowl, combine well. Add the cornstarch to the mixture and blend in until it becomes a pasty texture.

  • Prepare the winter melon by using a sharp kitchen knife to slice the winter melons rind off. Throw away the green peel.  Next, remove the soft inner part and throw it away. Then turn the winter melon skin side down, and cut to make even thick cubes or even slices if preferred.

  • Add the chicken broth to a large pot and bring to a good simmer. Turn the heat to low-medium heat. Use a small scooper to scoop the ground pork mixture and shape it into a little ball, then add it to the broth one by one. Make the small meatballs one at a time. After the last meatball is added simmer about 2-3 minutes, and stir the soup a few times careful not to damage the small meatballs. 

  • Add the winter melon to the pot. Bring the soup to a full rolling boil. Turn the heat back down to medium heat and simmer until the winter melon is almost cooked through *approximately 5 to 6 minutes*  At this time, test a piece of the winter melon; if the texture has turned slightly soft, it is done.

  • At this time, add the optional chopped kale and fresh parsley, remove from the heat source, and let sit for about five minutes before serving. Serve while hot.

Although themccallumsshamrockpatch.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will themccallumsshamrockpatch.com be responsible for any loss or damage resulting from your reliance on nutritional information.

Calories: 157kcalCarbohydrates: 9gProtein: 11gFat: 9gSaturated Fat: 3gCholesterol: 27mgSodium: 1225mgPotassium: 754mgFiber: 3gVitamin A: 4114IUVitamin C: 139mgCalcium: 93mgIron: 2mg

Keyword Winter Melon Soup, Winter Melon Soup with Meatballs

 

 

If you enjoyed this recipe for Winter melon soup you may like these recipes too.

  • Spicy Asian-Style Broccoli is a deliciously flavorful, simple Asian side dish made from broccoli spears tossed with soy sauce thinly sliced fresh garlic, soy sauce, chili pepper flakes, sweet rice vinegar, sesame oil, and a hint of brown sugar.  
  • Asian Sweet Chili Shrimp is marinated in a tangy Thai sauce that tastes sweet yet slightly spicy; it is perfect for a busy weeknight dinner when you have 30 minutes or less to get your meal from the stovetop to the table.
  • Grilled Bok Choy that cooks on the grill in little or no time. The bonus is by its self it’s Vegan, Vegetarian, Gluten-free, and low carb.

 

 

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About hmccallum

I’m a small-town girl from Sunshine State that recently moved to the Memphis area. I adore writing about the wacky history of recipes and sharing our family’s cherished handed-down favorites that range from all the Iconic Southern Classics to Traditional Italian-American recipes.




Winter Melon Pork Bone Soup 冬瓜豬骨湯

By Ellen L.Published: 2014-11-27

For the Cantonese, drinking soup is like drinking from the fountain of life.  Since I’ve been in Hong Kong, I’ve caught the soup bug too, and why not, chinese soups are soooo delicious!  Once I got used to having soups like these, I now find that I long for them, feeling like a wrung out rag when I don’t get enough of these luscious liquids into my tummy.  Lately we’ve been super happy cooking with our latest yummilicious discovery for making soup: using pork bones!  (I know, I know…everyone knows that already, right?!)  But do you seriously realize just how good of a soup you can make at home with just a bit of pork bones?  It is so good that it’s sinful!  A soup so sweetly savoury that it’ll knock your socks right off!  Try out our Winter Melon Pork Bone Soup 冬瓜豬骨湯 recipe (with our secret for intensifying flavor) and see if you’re still wearing socks after your first luscious sip!

The other main ingredient for this Winter Melon Pork Bone Soup is winter melon, of course, also known as 冬瓜.  This melon grows up to the size of a large watermelon and is covered with a powdery white coating when mature.  (Like snow!)  At the markets you can ask for however much you want and they will slice off a nice piece of the melon for you.  While I know that the winter melon should have a white coating, I have only rarely seen it with that coating.  The skins of the melons I see in the wet market are usually just a dark shiny green.

When cooked tender the winter melon becomes oh-so-delightfully-soft and velvety, absorbing all the liquids and flavors around it.  That’s why this vegetable is a favorite for making soup.  I love winter melon!

When buying pork bones, look for fresh bones with a lot of cartilage and a bit of meat still left on them.  The cartilage will slowly melt down with the long cooking and give your soup just a bit of lovely thickness.  The meat on the bones will cook until falling off the bone and are, hands down, my favorite way to eat pork ever!  Just grab that bit of meat and soft gelatinous cartilage with your chopsticks, dip lightly in a bowl of good soy sauce and pop it in your mouth.  Yummilicious!

Our secret for intensifying the bone broth flavor:  I always hear folks say that you have to parboil bones and then dump out the water with all the bits that rise up to the surface.  I think the scummy bits that rise are just cooked blood from the bones.  Well one fine soup making day we parboiled the bones and then were just about to dump out the parboiling liquid out when…well, we just couldn’t do it.  The broth smelled just so fine and we could see and taste that a lot of lovely porky flavor had already dispersed from the bone to the broth.  Hummm…how could we keep all the lovely flavor but get rid of the scum?  Easy peasy, just strain the parboiling broth a couple of times through a big fine meshed strainer until the broth is clear and then continue on with it to make your soup.  Well, what do you know, that little easy extra step was the secret to the sauce!  This little trick boosted the flavor of our Winter Melon Pork Bone Soup high up to the skies!  Try it and let us know what you think of our secret trick for intensifying pork bone broth flavor!

Lastly the other reason we’re so excited about pork bone soup besides the fact that it’s drop dead delicious is that drinking bone broth is the natural way of absorbing calcium (teeth and bone health) and collagen (beautiful skin!).  My little girl can’t eat too much dairy products (it makes her eczema flair up) and so we’ve been looking into other ways for her to obtain the calcium that a growing kid needs.  What better way to do that than to drink delicious sweetly savory Winter Melon and Pork Bone Soup!  

Winter Melon Pork Bone Soup Recipe 冬瓜豬骨湯

(Prep time: 3 mins  Cook time: 1 hour 30 mins)

Ingredients

4-5 big pork bones

3 liters
water

3 half inch thick knobs ginger

1 1/2″ thick sliced round of
winter melon

10
straw mushrooms

15
dried shrimp

salt to taste

Directions:

Boil the water in large pot.  Rinse bones and then drop bones in boiling water.  Boil vigorously for 10 minutes.  Turn off heat, remove bones to plate and strain stock a few times until quite clear.  Put bones, ginger and stock back in pot and boil vigorously another 20 minutes.

Meanwhile slice of the rind of melon, remove center pulp and seeds and slice into 1/2″ thick slices.  Rinse dried shrimp.  Wash straw mushrooms and slice into 1/8″ thick slices.

Skim any foam off the top of soup.  Add melons, mushrooms, and dried shrimp to soup.  When soup boils, turn heat to medium low and cook covered for 1 hour, topping up with a bowl or two of boiling water if necessary.  When time is up add salt to taste.  Remove bones to a plate.  Skim any foam from top once more before pouring in soup dish.  Serve soup and bones hot with a dipping dish of soy sauce for the meat off the bones.

     

More Porky Delights at The Hong Kong Cookery:

Lion’s Head Meatball 紅燒獅子頭

Chinese Red Cooked Pork 紅燒肉

Wuxi Spareribs 無錫排骨

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Winter Melon Soup Recipe | Christine’s Recipes: Easy Chinese Recipes

Winter melon (white gourd 冬瓜) is commonly used in Chinese home cooking. Even though the taste of winter melon itself is not sweet at all but a bit dull, many Chinese families like to use it as it helps to cleanse our body heat.
If winter melon is cooked with Chinese mushrooms and some meat, it absorbs all the flavours and tastes wonderful. Here’s a quick winter melon soup, very suitable in summers.  Many of my readers might have known that I am living down under. This photo was taken when I cooked the soup here in summer.

Winter Melon Soup Recipe

(Printable recipe)
By Christine’s Recipes
Prep time:
Cook time:
Yield: 3 to 4 serves
Ingredients:

  • 1kg white gourd
  • 8 Chinese dried mushrooms
  • 1 egg, lightly beaten
  • 3 slices ginger
  • 100gm lean pork, shredded
  • 1 cup salt-reduced chicken stock
  • boiling water to preference
  • salt, to taste

Seasonings:

  • 1½ tsp light soy sauc
  • 1 tsp sugar
  • 1 tsp cornflour
  • ½ tsp cooking oil

Method:

  1. Rinse mushrooms. Soak them in some water until softened. Drain and dry well, cut into dices. Reserve the soaking water. Peel winter melon and cut into cubes. Marinate pork with seasoning for 10 to 15 minutes. Prepare some boiling water.
  2. Heat oil in a frypan. Sauté ginger until aromatic. Add mushrooms and stir fry for a while. Toss in diced winter melon. Add chicken stock and the soaking water, with some more boiling water to your preference. Bring to a boil. Add marinated pork and continue to cook for another 10 minutes. Season with salt. Turn off heat. Stir in beaten egg. Enjoy!

Chinese Abalone Winter Melon Soup Recipe

Abalone Wax Melon soup is a must-have soup in summer. To boost its favor, we used olive oil to cook winter melon and other ingredients first. After drawing out excess moisture, we added abalone flavor water and abalone to simmer. Within 40 minutes, light and comfortable taste abalone soup are ready to serve. 

Ingredients

  • 1000g winter melon

  • 1 dried abalone

  • 100g apricot mushroom

  • 5 black fungus

  • 1 tablespoon olive oil

  • 2 ginger slices

  • goji

  • salt

  • chicken powder

Directions

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Tips:

  1. Use dried abalone only, because it is the best ingredient to spread seafood flavor into the soup. Fresh abalone has a fishy taste and is hard to diffuse its seafood flavor over the dish.
  1. Simmer over 30 minutes to has a better taste. It enables all ingredients to have enough time and heat to mix their flavor. And soft was melon taste better.

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Steps

5 minutes

Prepare all ingredients.  Soak dried abalone in the water for 2 hours until soft. Then cut into strips. Do not discard the water, use it for soup later.

Soak black fungus in the water, then cut into small pieces. Peel winter melon into slices. Wash Goji until clean, then soak into boiling water until soft.

5 minutes

Add 1 tablespoon olive oil to the wok.

5 minutes

Add 2 ginger slice to stir-fry.

5 minutes

Add winter melon slices, apricot mushroom, and black fungus to stir-fry for 1 minute.

5 minutes

Add soaked abalone water.

5 minutes

Add abalone, cover and bring to a boil over high heat. Then simmer over small heat until winter melon is cooked through. 

5 minutes

5 minutes

5 minutes

Add some chicken powder and turn off the heat.

5 minutes

A delicious winter melon soup is ready to serve.

Emilia

No one is born a great cook, one learns by doing

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Cantonese Flavour Abalone Chicken Pot Recipe

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Winter Melon Soup Recipe – Dumpling Connection

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One of the most iconic soups in Chinese culture, winter melon soup is a must-try recipe.

There are many health benefits associated with winter melon soup. Read more about this iconic soup here.

It’s best known for it’s cooling properties, making it a perfect recipe to enjoy during the summer.

There are different variations of this soup. Some make it with meatballs or add seafood such as crab and lobster. Others opt for just the winter melon.

In this winter melon soup recipe, we add meatballs and scallops!

Many chefs have turned this soup into a work of art though! They cook the soup inside an actual winter melon and carve beautiful designs on the exterior!

Take a look at this video!

Winter Melon Soup Recipe

One of the most iconic soups in Chinese culture, winter melon soup is a must-try recipe. It’s best known for it’s cooling properties, making it a perfect recipe to enjoy during the summer.

Prep Time10 mins

Cook Time40 mins

Course: Soup

Cuisine: Chinese

Keyword: chinese, soup, summer drink, winter melon

Servings: 4

  • 2 oz lean ground pork
  • 1 tsp Shaoxing wine
  • 1 tsp soy sauce
  • ¼ tsp salt
  • 1 tsp cornstarch
  • ½ lb winter melon
  • ½ medium carrot
  • 1 tsp dried scallops
  • 4 dried Chinese shiitake mushrooms
  • 2 cups chicken broth
  • 2-3 slices ginger
  • ¼ cup cooked ham diced
  • salt and pepper to taste
  • Soak the dried shiitake mushrooms and scallops in a bowl of warm water for 20 minutes or until they become soft. Once softened, drain the water and break the scallops up into smaller pieces or strands. Squeeze out any excess water from the mushrooms and chop them in half

  • Combine the ground pork, Shaoxing wine, salt and soy sauce in a small bowl. Mix well and then blend in the cornstarch. Continue mixing until the ground pork becomes paste-like. Set aside.

  • Wash the winter melon and remove the green skin, seeds and pulp. Then cut it into 2-inch pieces. Peel the carrot and chop into bite-sized pieces.

  • In a large pot, add the chicken broth in and bring it to a boil. Carefully add in the rehydrated shiitake mushrooms, scallops, ginger, and cooked ham.

  • Using a spoon, scoop about 1 tablespoon of the ground pork mixture and shape it into a ball. As you finish forming the balls, add them to the broth to cook. Repeat until all the ground pork is gone and stir occasionally in between balls to prevent them from sticking to the bottom.

  • Let the broth simmer for 5 minutes after finishing the meatballs before adding in the winter melon and carrots. Bring the entire pot to a boil and then simmer for another 20 minutes or until the winter melon becomes transparent.

  • Add salt to taste (if needed) and serve hot. Enjoy!

Easiest Way to Make Quick Winter Melon Soup

Winter Melon Soup

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, winter melon soup. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

But you can bottle it, and that’s exactly what we did. Introducing a soup with nothing to hide. We don’t leave taste to the imagination.

Winter Melon Soup is one of the most favored of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Winter Melon Soup is something which I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can cook winter melon soup using 8 ingredients and 1 steps. Here is how you cook that.

The ingredients needed to make Winter Melon Soup:
  1. Prepare dried squid
  2. Prepare red dates
  3. Take Goji berries
  4. Prepare ginger
  5. Prepare winter melon, cut into cubes
  6. Make ready pork
  7. Take Salt
  8. Make ready water

Peel the cucumber, core to remove the seeds, and dice. Winter melon soup is a popular choice of Chinese soup during meals. A pot of warm, delicious and nutritious slow-cooked winter melon soup brings forth lots of health benefits. Chinese winter melon soup is a popular dish that is often served in Chinese households and at Chinese banquets.

Steps to make Winter Melon Soup:
  1. Put water in a deep pot. Let it boil. Then put all the berries, ginger and pork. Keep boiling for 5 mins. Then put the winter melon. Let it boil for 40 mins. Then add salt

Winter melon usually has a light refreshing sweetness with a soft texture once cooked. However, it does not contribute a lot of taste to a dish and instead absorbs the flavors of the ingredients it is combined with. Winter melon soup with fresh meatballs Winter melon soup with ham, black mushrooms and dried shrimp. Make broth: Rinse chicken inside and out, then stuff cavity with scallions, ham, and ginger. Winter Melon Soup (Tong Kua Tong) is a soothing and nutritious soup with cooling properties.

So that’s going to wrap this up for this special food winter melon soup recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!

90,000 Recipes of the season: winter puree soups from everything in the fridge

The most delicate cream soup can be made from anything. Seasonal vegetables, mushrooms and legumes will do! Lifestyle has collected five recipes for the perfect soups-puree for chilly weather. Get out the blender soon!

Cream Soup is the perfect lunch dish. It can be eaten by girls on a diet and young children, gastroenterologist patients and aesthetes who are used to starting a meal with creamy asparagus soup. And most importantly, you can make cream soup from anything! Seasonal vegetables, mushrooms, and legumes make hearty warming soups for vegetarians (and if you don’t use cream and butter, then also for vegans).Besides, for some reason they turn out to be very beautiful. We don’t even know why. Probably just because we love them.

The basic rules for making puree soup are as follows. At the bottom of a saucepan with a thick bottom, fragrant vegetables (these are onions, garlic, leeks) are stewed in butter, then chopped vegetables (any) are placed there, water or broth, chicken or vegetable is poured in, and as soon as the vegetables become soft, the future soup poured into a blender, whipped and returned back to the pan.Before pouring the soup back, in the same saucepan you need to make a ru – to thicken the soup.

Ru is very simple: this French term refers to flour fried in butter in a ratio of one to one.

It is used to thicken sauces and cream soups. So, after frying flour with butter, milk or cream is carefully poured into this mixture, mixed well, and then vegetable puree is poured into it. It remains only to mix again and add salt and pepper.

Once you have mastered this basic knowledge, you can probably get by without a prescription. What could be easier than rummaging in the fridge and making a puree soup from potatoes, carrots, cabbage and zucchini that accidentally ended up on the bottom shelf!

But if the contents of the fridge aren’t inspiring in any way, let’s turn to tried and tested recipes. After all, there are other technologies for making mashed soups.

Potato and leek cream soup

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Ingredients:
Leek – 1 kg
Potatoes – 500 g
Salt – 1 tsp.l.
Freshly ground black pepper – to taste
Heavy cream – for serving

How to cook:
Cut deep cuts along each leek stalk and rinse under cold running water. Cut off the white parts of the stems and slice them thinly. Separate the most delicate leaves from the green parts. Throw away the remaining green parts if you are wasteful, or save for the future – that is, for tomorrow’s vegetable or chicken broth.

Cut the potatoes into cubes.Place the potatoes and leek in a saucepan, add 2 liters of cold water, bring to a boil, season with salt, reduce heat, cover and cook for about 30 minutes.

After that, it remains to beat the soup in mashed potatoes using a blender, submersible or stationary, taste, add salt and pepper, reduce the heat under the pan to a minimum, finely chop the tender green leeks, throw them into the pan and wait for five minutes. Pour the finished soup into bowls, add a spoonful of sour cream or very heavy cream.

Pumpkin soup with red pepper

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Ingredients:
Pumpkin – 800 g
Garlic, crushed but unpeeled – 1 clove
Butter – 50 g
Onion, finely chopped – 1 pc.
1 x 2 cm piece of ginger, peeled and grated – 1 pc.
Hot peppers, peeled and finely chopped – 1-2 pcs.
Broth or water – 900 ml
Olive oil – 2 tbsp.l.
Salt, pepper – to taste
Lime, fresh cilantro – for serving

How to cook:
First of all, bake the pumpkin. If you come across a butternut pumpkin, cut it in half; if you have a regular orange pumpkin, cut a piece from it that is suitable for the weight. Make deep cuts on the pumpkin pulp, put on a baking sheet, sprinkle with olive oil, salt – and send to an oven preheated to 220 degrees along with garlic (it should also lie modestly on the baking sheet).

After 30–35 minutes, you will remove the baking sheet. In the meantime, peel and finely chop the onion, in a saucepan with a thick bottom, heat the butter with a spoonful of olive oil and simmer the onion in it – until soft. Remove the pumpkin and garlic from the oven, scoop out the pulp with a spoon, peel the garlic and add all this to the onion.

Send ginger, chili there and fill it all with water or broth.

Bring to a boil and remove from heat. Now puree the soup in a blender, taste it, add salt if necessary.Serve in soup bowls, squeeze lime wedge into each wedge and sprinkle with cilantro.

French champignon cream soup

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Ingredients:
Champignons – 500 g
Onions – 1 pc.
Garlic – 1 clove
Milk – 1 L
Cream – 100 ml
Butter – 25 g
Flour – 20 g
Water – 250 ml
Salt, pepper – to taste
Ground nutmeg – a pinch
Parsley – for decoration

How to cook:
Rinse the mushrooms and cut into slices, finely chop the onion, chop the garlic.Heat 10 g of butter in a deep-bottomed skillet and sauté onions, garlic and mushrooms in it until the juice evaporates. Make sure that the onions and mushrooms do not change color. Season with salt and pepper.

Meanwhile, in a deep-bottomed saucepan, melt a tablespoon of butter, add flour and cook, stirring vigorously, for two minutes.

Slowly pour in the milk and water, stirring constantly, and cook until the white sauce, which is it, begins to boil.

Add salt, pepper and nutmeg. Now set aside a small amount of sliced ​​champignons for garnish, and send the rest to the saucepan. Cook for two minutes and then whisk in a blender. Add cream, stir. Arrange the finished cream soup on plates, garnish with mushroom slices and parsley.

Carrot soup with orange juice

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Ingredients:
Butter – 30 g
Onion, finely chopped – 1 pc.
Carrots – 500 g
Chicken broth or water – 500 ml
Freshly squeezed orange juice – 100 ml
Nutmeg – a pinch
Salt, pepper – to taste
Sour cream, cream or natural yogurt – for serving

How to cook:
Peel the carrots, cut into large circles and boil. At the bottom of a heavy-bottomed saucepan, melt the butter and simmer the onions in it, then add the carrots and pour over the broth or water. Bring to a boil, add orange juice and cook for another 10 minutes.

Whisk the soup in a blender, add salt, pepper and nutmeg, bring to a boil again, stir and remove from heat. Serve with sour cream, cream, or natural yogurt.

Celery soup

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Ingredients:
Celery root – 2 pcs.
Leek stalks – 2 pcs.
Butter – 30 g
Chicken broth or water – 1 l
Heavy cream – 250 ml
Milk – 250 ml
Salt – to taste
Parsley, chives – for decoration

How to cook:

Peel the celery and cut into cubes.Cut off the coarse part of the leek stalks, leaving a white and delicate light green, then make deep cuts and rinse under running cold water. Cut into large circles. In a heavy-bottomed saucepan, melt the butter, toss in the leeks, sprinkle with salt and simmer for three minutes – until the onions are tender.

Add the celery cubes and cover with water or stock.

Bring to a boil, reduce heat and simmer until celery is tender – this should take about 15 minutes.Whisk the soup in mashed potatoes, add cream and milk and simmer a little over low heat. Taste the prepared soup, add salt and pepper if necessary. Serve garnished with parsley or chives.

90,000 What can be made from a melon if it is not sweet

Melon is not sweet – what to cook? 5 simple and delicious recipes

Melon is a sweet juicy aromatic fruit, which is also called a sweet vegetable. Because it is a relative of pumpkin, squash and cucumber. Although in taste it does not even approximately resemble any of the vegetables.

However, it often happens that the melon is unsweetened, hard, without a bright aroma and practically inedible. Nobody wants to eat this, and the hand will not rise to throw away the not spoiled product. In this case, you can get out of the situation by preparing some tasty treat from a not sweet fruit.

What to cook with unripe and unsweetened melon? The choice of dishes is quite extensive, because the fruit goes well with almost all vegetables, fruits, seafood, cheese, chicken, ham and other products.Therefore, it is perfect for making salads, snacks, soups.

Unsweetened melon will turn out to be very tasty if pickled and served with poultry or meat.

Substandard fruit can serve as an excellent filling for a sweet pie or charlotte. Next, let’s look at a few simple recipes.

Cold melon soup with mint and basil

A very original and memorable dish. Perfectly refreshes in hot weather, gives strength and energy.

Ingredients for preparation:
  • 1.1 medium yellow melon
  • 2.6-8 tbsp fresh cream;
  • 3.12 fresh basil leaves;
  • 4.2 tbsp olive oil;
  • 5.8 fresh mint leaves;
  • 6.4 slices of smoked pancetta;
  • 7.Slightly salt and pepper.
Cooking process:

We clean the melon from seeds, remove the peel, cut into cubes. We put in a blender bowl, interrupt in mashed potatoes. In the process, add herbs, spices, olive oil. We transfer the mass into a tightly closing container, send it to the refrigerator for an hour so that the soup is well cooled.

Meanwhile, thinly chop the pancetta, fry on both sides in a dry frying pan.

Before serving, mix with chilled cream, pour into plates. Place a few slices of fried pancetta with a sprig of mint in each plate in the center.

Italian salad with melon and Parma ham

Salad with melon and Parma ham will conquer everyone with its unusual taste, interesting presentation, harmonious combination of ingredients.

Ingredients for cooking:
  • 160 gr.mix of lettuce leaves;
  • 300 gr. melons;
  • 160 g. Parma ham;
  • 20 g. pine nuts.
For the sauce:
  • 1.50 gr. olive oil;
  • 2.50 g honey;
  • 3.30 gr. lemon juice.
Cooking process:

Cut out the seed part from the melon, cut off the peel. Cut the pulp into medium pieces. Dry the nuts in a dry hot frying pan, stirring all the time. Then we put them on a plate to cool down.

For the sauce, mix lemon juice, honey, olive oil. Beat the mixture with a whisk until smooth.

Cut the ham with a sharp knife. The pieces should be

vkusnaja-zhisn.ru

What to cook from unsweetened melon

You bought a melon. They carried it home so heavy, but it did not live up to your expectations in terms of its taste. Common situation? I think this has happened to you too. Annoyance and annoyance with yourself, because you did not manage to choose a sweet and fragrant melon, settles in your soul for a while.

But the question is: what to do with it? Housekeepers refuse to eat it in its pure form. Throw it away? In no case!

Of course you bought it to feast on. Well, it didn’t work out. Take comfort in the fact that excess sugar is unhealthy. Let’s think: how can you get out of the situation and use a melon that has not gained sweetness by making a dish from it? So,

What to cook with unsweetened melon?

First, is a melon a vegetable or a fruit? In our opinion, if a melon is sweet, then it is a fruit.But its fruit is pumpkin, then a vegetable? In fact, melon is a false berry along with watermelon and even cucumber.

Since its botanical origins are so confusing, we will use it in different ways in the kitchen. The simplest thing is to make a salad. Depending on its “unsweeteness” we make a salad or fruit salad (if it is still sweet, but not enough) or vegetable salad. We take any ingredients for the salad that you like, especially if it is fruity. Less commonly, melon is used in savory salads.Therefore, I will provide a couple of recipes for your attention.

You can often read that melon is practically not combined with anything. In my opinion, everything depends on the organism of each person.

Salad with walnuts and cheese

I really like the melon salad with cheese and walnuts. For a salad, it’s still a good idea to take some grapes and leaves of an ordinary green salad, and prepare the dressing with olive oil, lemon juice, salt and pepper.

Cut the grapes in half (it is better to take green fleshy berries), remove the seeds, also cut the melon, and heat the nuts until they become small pieces.Put everything in a salad bowl, pour over the dressing. Put finely chopped cheese on top (it is better to cut, not rub) and tear the lettuce leaves. Everything! Your melon is saved!

Melon salad with shrimps.

Boil some rice, rinse, let the water drain well, stir with a little olive oil and place in a salad bowl.

Add boiled and peeled shrimp. If they are too large, you can cut them.

Cut unsweetened melon and combine with other ingredients.

Prepare the dressing. It will consist of olive oil, added mustard, salt, pepper, parsley and basil.

Season the salad and let it brew for half an hour. After that, you can decorate it with green salad leaves or parsley sprigs.

All salad ingredients – according to your taste!

Melon Smoothie

Smoothie is another quick and tasty dish made from your savory melon. Melon will be the main ingredient in your smoothie.It is advisable to chill it in the refrigerator before cooking. Cut the pulp into pieces and place in a blender. To make the smoothie sweeter, take a banana as the second ingredient. To add flavor, put mint leaves or some vanilla (whoever likes what) in a blender. Grind all the contents, and then pour in the kefir to your liking. To make the smoothie even more beneficial, add a tablespoon of ground flaxseed or bran and beat well again in a blender. Pour into glasses. Bon Appetit!

If you still do not want to deny yourself a sweet dish, make a pie with your melon.It will be such a melon charlotte

Melon pie

For its preparation you will need:

3 eggs

0.5 cups of granulated sugar

150 g sifted flour

A little salt

Half a teaspoon

200 g of melon pulp

A little butter to grease the mold

Preparation of the dough: beat eggs with granulated sugar in a mixer, and when they become fluffy, add salt, soda and flour there.Mix the dough thoroughly.

Preparing a baking dish

We take a baking dish and grease it well from the inside with butter. Then sprinkle with fine breadcrumbs or flour.

Well, and actually preparing charlotte

Preheat the oven to 180 degrees. Cut the melon into thin slices. Pour the dough from the mixer into the mold. Gently put the prepared melon slices into the dough and put the pie in the oven. We make sure that it is baked and does not burn.When a crust forms on top, you can pierce it in several places with a fork or wooden skewer for better baking. Put the finished pie on a dish and serve with tea.

Cottage cheese and melon breakfast

Most vegetables and fruits are great when combined with regular cottage cheese. Some people cannot just eat pure cottage cheese. In this case, our plant friends come to the rescue.

To prepare a tasty and healthy dish, you will need cottage cheese, a little sour cream, carrots, pieces of melon and honey.All ingredients are in proportions to your liking.

Mash cottage cheese with a fork, add sour cream (you can do without sour cream), honey and mix well. Grate raw carrots on a fine grater and combine the resulting mass with cottage cheese. Do not rub the melon, it is better to cut into small pieces and add to your dessert. If you have pine nuts, sprinkle them on the finished dish. Well, tell me: isn’t it useful?

Melon fritters

Why not? After all, we are preparing zucchini pancakes.Therefore, we do the same as with zucchini. We rub the melon on a coarse grater, add there an egg, salt and sugar to taste, a spoonful of vegetable oil and a little flour. We knead the dough, as for any other pancakes, and fry them in a pan. Delicious sweet pancakes for tea are obtained. Try it!

Soup – puree from melon

You will need:

Pulp of unsweetened melon

Onion

Ham

Tomato

Butter

Basil

Your favorite greens3 the fruit turned out to be not at all sweet, make a soup from it – mashed ham.To do this, grind the pulp of your melon and the peeled onion in a blender until puree.

Cut the ham into narrow strips and fry in butter until a light crust appears.

Cut the tomato into small cubes

Salt the puree obtained from the melon, pepper and pour into bowls. Put chopped ham and tomato slices in it. Decorate with a sprig of greenery.

Cold fruit melon soup

Ingredients:

Melon pulp

Orange juice

Lemon juice

Cinnamon

Mint

Stir the melon pulp, then mix.Add fresh orange juice, lemon juice and cinnamon to the resulting puree. Mix everything well. Put in the refrigerator for an hour. Garnish the soup with mint leaves before serving. A wonderful dish on a hot summer day!

Grilled Melon

You can simply cut your unsweetened melon into slices and grill on both sides. If there is no grill, then it is quite possible to use an ordinary frying pan with a thick bottom. Lubricate the bottom of the pan with vegetable oil or a mixture of butter and vegetable oil.

Brush the fried pieces with honey, sprinkle with cinnamon (or your other favorite spice) and crushed nuts. Dessert is delicious!

Lemonade

Natural homemade lemonade – what could be even better than this drink on a hot summer day? To prepare it, you will need melon pulp, squeezed orange juice (lemon, grapefruit), any syrup and soda water.

Grind the melon in a blender until puree, squeeze the juice from the orange and add it to the puree along with the syrup (for sweetness) and sparkling water.Mix everything together well again. Pour into glasses, add ice and enjoy a fresh and cool drink. If the water was cold, then ice can be omitted.

Melon dishes – a myriad of them! Therefore, never throw away the product in annoyance for its “unsweetenedness”. Learn to use it in food, in addition to what we are accustomed to in its “pure form”, and you will never be afraid to acquire an unripe melon.

The author of the blog about a healthy lifestyle Ludmila

sberechsebya.ru

Melon dishes – recipes with photos on Povar.ru (75 melon recipes)

“Sunny Melon” jam 4.7

Have you bought a fragrant melon, but slightly unripe or not sweet? No problem! I will tell you how to make Sunny Melon Jam. The jam turns out to be sunny, fragrant, with a slight acidity of lemon. … more

Added by: Daria Vakulova 07/26/2018

Charlotte with melon “Sweet Dream” 4.5

It is difficult to name the recipe in another way, charlotte is so sweet and tender, and all thanks to the melon! Be sure to try baking this wonderful cake, I will tell you how to make Sweet Dream charlotte…. more

Added by: Vika Vasilenko 09/23/2017

Mousse cake with melon and yogurt 4.4

Since the melon becomes less aromatic during heat treatment, I chose the recipe for making a mousse cake with melon and yogurt without baking. Light, airy, with whipped cream and melon aroma! … more

Added by: Daria Vakulova 09/14/2018

Melon jam 4.4

Melon jam is a culinary rarity, probably because fresh ripe melon is so tasty that it simply does not remain for jam.I recommend that you make this delicacy at least once.
… more

Added by: Galate 05/07/2014

Melon in syrup without sterilization (for the winter) 4.3

My recipe will allow you to make a sweet and aromatic melon preparation! Each jar contains a piece of hot summer … I do not sterilize the jars, but I roll them up in the “jellied way”, try it! … more

Added by: Vika Vasilenko 08/20/2017

Fried melon 4.2

Fried melon is a simple and very original appetizer.I really like it, especially when you get tired of fresh melon. This appetizer is perfect for a small celebration. And she prepares quickly! … more

Added by: Julechka 08/15/2013

Melon jam for the winter 4.3

If you want to surprise your family, make melon jam. It is impossible to miscalculate with this delicacy, I assure you! For a sophisticated aroma and taste, I advise you to add ginger and cinnamon to the jam. Help yourself! … more

Added by: Daria Vakulova 14.08.2016

Zucchini boats with melons 3.7

Zucchini is a versatile product that makes both savory and sweet dishes equally tasty. Zucchini jam is an example. And the marrow boats with melons are one more! … more

Added by: Marina Sofianchuk 08/19/2017

Canned melon for the winter 4.5

I suggest a way to cook canned melon for the winter. Choose the ripe vegetables. Lay out in jars, screw on the lids – and let your preservation stand perfectly all winter…. more

Added by: Vika Vasilenko 08/20/2016

Green cocktail with melon 5.0

Sweet and delicious cocktail with lots of greens. Lettuce and spinach are welcome. Imagine and be healthy! … more

Added by: Vika Vasilenko 08/22/2015

Delicious green cocktail 4.3

This green cocktail is really delicious. Carrot tops are not for everybody, but if you replace it with lettuce leaves, then the cocktail simply cannot but please…. more

Added by: Vika Vasilenko 08.24.2015

Melon soup with syrup 4.5

Recipe for making cold melon soup with honey and tarragon syrup. … more

Added by: Koch 04/30/2014

Melon and raspberry drink 4.5

In the summer heat, I suggest you prepare a traditional Mexican drink from melon puree. A very successful combination of sweet melon, sour citrus juice and fresh raspberry flavors. Enjoy! … more

Added by: Cuoco 26.07.2018

Melon salad 3.3

Melon salad I like to make in autumn or winter, it invariably cheers up. A light, tasty vitamin bomb! Melon salad is perfect for a festive table, as an alternative to dessert. … more

Added by: Galate 04/23/2014

Melon jam with lemon 4.6

Melon jam with lemon turns out to be tender, aromatic. If the melon is very ripe, then you will make a wonderful jam. The jam needs to be cooked for five minutes in order to preserve the tenderness and taste of the melon.Good luck! … more

Added by: Galate 12/18/2013

Chicken with melon 3.0

Chicken with melon is a light, pleasant meal. A dinner prepared according to this recipe will be delicious, satisfying and healthy. You will have a good dinner and get a minimum of calories. Here’s a simple and easy recipe! … more

Added by: Galate 12/19/2013

Parma ham with melon 4.8

Parma ham with melon is a classic gourmet delicacy proven for centuries. It is the perfect combination of sweet melon and salted cured ham that makes this appetizer elegant and chic…. more

Added by: Galate 08/11/2013

Melon with honey 4.6

Melon with honey is a light refreshing dessert, which will take only ten minutes to prepare. Melon with honey is also useful because this dish contains a sea of ​​vitamins and useful microelements. … more

Added by: Galate 12/13/2013

Wine from melon 4.5

I tried wine from melon once in the south, when I came to visit people who keep melon. The taste of melon wine is original, but it is very difficult to make it.Plus, you must have a lot of ripe melons! … more

Added by: Galate 08/25/2013

Melon ice cream 3.6

A fragrant and delicious dessert with your own hands. Treat yourself on a hot day with delicate creamy melon ice cream. All ingredients are natural. … more

Added by: Bestpovar 11/30/2014

Melon with jelly 3.5

Recipe for making melon stuffed with black currant jelly. … more

Added by: Koch 18.01.2011

Melon jam for the winter 3.6

Write down a simple recipe for making melon jam for the winter, fragrant and sweet. Be sure to add lemon there to set off the taste. In winter, you will enjoy the bright reminder of the hot summer. … more

Added by: Daria Vakulova 08/22/2016

Melon jam for the winter 4.3

Simple, sweet and satisfying melon jam is exactly what every housewife should prepare for the winter. Melon jam, paired with a cup of hot tea, will brighten up even the coldest winter evening! ….. more

Added by: Alexey Marchuk 06/13/2014

Melon jam for the winter without sterilization 3.8

Unusual melon jam for the winter without sterilization at home turns out to be very tasty and aromatic. Some are prepared with oranges or cinnamon. This recipe is classic. … more

Added by: Julia Malchenko 07/18/2015

Fruit salad with melon 4.6

Fruit salad with melon was invented especially for those who like to have breakfast with fruits.The advantage of melon salad is that it is easy and quick to prepare, it is fresh, fragrant and just delicious. … more

Added by: Vitalia 09.24.2012

Melon jam 3.6

Melon jam has a characteristic aroma and wonderful taste. You will love him immediately! Golden thick jam will delight the sweet tooth and remind of summer on winter evenings. Making jam is very simple! … more

Added by: Julechka 06/27/2013

Melon and apple jam 4.4

Melon and apple jam, prepared according to the traditional recipe, is the favorite in our family.This jam contains many vitamins, the aroma and taste are wonderful, and with a fresh bun – a miracle! … more

Added by: Julechka 07.07.2013

Melon in syrup for the winter 4.2

A great way to preserve the aroma and taste of summer for the winter. I often do such sweet rolls, the melon turns out to be incredibly sweet and tasty, and for safety I add citric acid. … more

Added by: Vika Vasilenko 08/19/2016

Melon and apple jam 4.0

What dishes do you make from melons? I don’t cook anything from it at all, but I just eat it.But I found out that the pronounced taste of this fruit can be used for preparations. You will be surprised how delicious it is! … more

Added by: Julia Vetrina 07/01/2017

Melon and avocado salad 4.6

I love melons, I love avocados, but I have never tried to combine them. I tried to make a salad with melon and avocado – and I was crazy how delicious it was. This summer’s dish! … more

Added by: Giggs 09/20/2012

Cottage cheese casserole with melon 2.6

The incredible aroma of such a delicious casserole will cheer you up in the morning and make the whole day positive and sunny.And preparing this dessert is very simple, you will even be surprised how much. … more

Added by: Dashuta 05/20/2015

Pickled melon for the winter 3.4

From the recipe you can learn how to cook pickled melon for the winter. This is an appetizer that will suit every feast and will not leave indifferent any of the guests. It has a very bright, rich taste. … more

Added by: Marina Sofyanchuk 08/25/2016

Mojito with melon and mint 5.0

Try to make mojito with melon and mint, and it will become the most popular drink at your party…. more

Added by: Sasha Kruzhko 04/30/2014

Pork stewed with melon 3.3

If you like culinary experiments, I definitely recommend trying this dish based on Asian cuisine. Very interesting taste, rich aroma, meat turns out – you will lick your fingers! … more

Added by: Marina Zolotseva 07/03/2017

Salad with ham and melon 5.0

A gourmet salad that is ideal for a romantic candlelit dinner – salad with ham and melon.The recipe is inspired by the secrets of Italian cuisine – this salad is quite popular there. … more

Added by: Giggs 03/15/2014

Melon jelly 4.3

I think many people at the sight of this sunny vegetable cheer up and wake up appetite. All melon desserts, it seems to me, come out delicious, and such jelly turns out to be magical. … more

Added by: Dashuta 11/27/2014

Melon compote for the winter without sterilization 2.9

I have not yet met people who do not like melons.Maybe they exist, but even for them, I propose to see how to cook melon compote for the winter without sterilization. The taste of the drink is simply amazing! … more

Added by: Marina Sofyanchuk 08.24.2016

Melon jam for the winter with lemon 3.3

Melon jam for the winter with lemon will help diversify the list of homemade preparations. The opinions of almost everyone who tried this jam agree on one thing – it’s very tasty. … more

Added by: Yulia Malchenko 11.08.2015

New Year’s bacon baskets with melon 5.0

A beautiful and fragrant New Year’s snack will be made from bacon and melon. It’s a classic combination, a win-win! To prepare the snack, you will also need basil and balsamic vinegar. … more

Added by: Vikulia 01/20/2014

povar.ru

What to do with unsweetened melon?

HAVE YOU ALSO HAPPENED AN UNSWEET MELON?

Once we bought a beautiful, large oblong “Uzbek woman”.While they were carrying it home, they choked with saliva in anticipation))
Cut … and those on, the market beauty turned out to be absolutely not sweet!

Imagine, slices cut and dried in a dehydrator smoothly turned into a divine delicacy!

I remember when I first bought a dehydrator, I dried everything that passed by))

Melon and watermelon also did not escape this fate.

So candied melon fruits seemed to me then very sweet.
This time, chance helped to correct the impression of these blanks. When dried, pieces of unsweetened melon just become pleasantly sweet and very tasty!

So I advise you to try it!

Next, as they say now “life hack”:
Melon can be peeled and whipped with sour cream or coconut cream, adding honey (dates or healthy syrup) to taste. You can also throw in a couple of bananas if you wish.
If you don’t eat it still at the smoothie stage, then I recommend pouring everything into molds and freezing. Then, literally in a few hours you will receive a refreshing MELONY ICE CREAM!

– Well, – you say, – But sometimes it happens that the melon in the middle is sweet, and the rind is completely “grass”. What to do in this case?

– Eat the middle with pleasure! – I’ll tell you.
And cut the rest and beat together with the seeds and inner fibers in a blender at good speed.

After straining, you will receive incredible benefits in the form of SWEET MELON CREAM. They are already delicious on their own. But you can, again, add the banana, beat again and get a delicious fluffy cocktail!

If you knew how many nutrients are in melon seeds, you would buy this product solely for the sake of its insides.

I will not even list the huge amount of vitamins contained in seeds. I just want to draw your attention to the large amount of pectin (which we talked about earlier), folic acid and zinc contained there.And zinc, as we know, is extremely necessary for both male health and female beauty (for the purity of the skin, hair and nails growth).

Look how many healthy and tasty dishes we can cook from … SWEET MELON!))

– After such an article, – laughing, one comrade confessed to me, – I now ask only savory melons in the market. But, according to the law of meanness, only sweet ones come across!)))

What I wish you too! ;))

na-polyanke.Common crawl en

Melon, recipes with melon

In addition to traditional desserts – ice cream, sorbet, jelly, jam – you can prepare many delicious dishes from melon, and not only sweet ones. Melon makes a wonderful appetizer for an aperitif.

In Mediterranean countries, melon and ham are traditionally served: in Spain – with ham, in Italy – with prosciutto. Cut the ham into very thin strips. Seed half a medium melon, cut off the skin, cut the flesh into slices.Sprinkle each melon slice with a little black pepper and wrap a strip of ham.

Melon and mozzarella make an excellent champagne appetizer. Place 20 small mozzarella balls in a bowl, add 2 tablespoons of olive oil, the juice of half a lemon and a pinch of black pepper and stir. Using a spoon, cut 20 balls out of the melon pulp, about the same size as the mozzarella. Skewer melon and mozzarella alternately on a skewer.

Another option for a simple but delicious melon snack: Chop a fresh chili pepper, mix with the juice of half a lime and 2 tablespoons of Nam Pla Thai fish sauce.Cut 200 g melon pulp and 200 g crab sticks into medium-sized pieces, place in a salad bowl and stir. Add a handful of cilantro leaves, pour in the dressing and stir again. Drizzle with sesame oil.

If you want something less exotic, grind 300 g of melon pulp and 100 g of canned pineapple in a blender. Add 1 teaspoon ground coriander seeds and a pinch of salt. This kind of fruit puree can be served with homemade cottage cheese or soft cheese.

And, of course, do not forget about all kinds of fruit salads: melon goes well with almost all fruits and berries.

Other recipes
Dishes from peaches
Dishes from gooseberries
Dishes from currants

See also
Numbered melon
Melon with lemon flavor

www.gastronom.ru

Dishes from melon – recipes with a photo in Povar (75 melon recipes) / page 2

Schorle with melon 2.5

Schorle is a combination of mineral water and fruit juice. Try making a scorlet with sweet melon and tart lime. … more

Added by: Sasha Kruzhko 30.04.2014

Canapes with melon 4.0

I am sharing with you a great way to make canapes with melon. It turns out to be a very elegant appetizer for real gourmets! An excellent combination of flavors, your guests will be delighted, and so will you! … more

Added by: Dasha Petrova 12/10/2014

Melon and ham appetizer 5.0

Melon and ham appetizer will decorate any celebration – it is original, gourmet and will not leave anyone indifferent. Of course, if you find delicious melon.All the relish is in the contrast of sweet and meaty taste. … more

Added by: Galate 08/07/2014

Melon sorbet 4.4

I love frozen desserts, so melon sorbet is my favorite. It is very simple to prepare sorbet, but it turns out – incredibly tasty! … more

Added by: Roksolana 05/21/2013

Salad with melon and cucumber 5.0

Delicate and original salad with melon and cucumber will surprise your guests! Only two ingredients are melon and cucumber. And it turns out a masterpiece! Let’s get started…. more

Added by: Julenka 02/04/2014

Melon marmalade 3.7

Any dessert made from melon acquires a unique pleasant aroma. Melon marmalade is no exception. Delicate, tasty, and beautiful color. … more

Added by: Bestpovar 07/30/2015

Watermelon fruit basket 4.0

The best decoration of the festive table is a watermelon fruit basket! Serve all the fruit in it for dessert. Slice melon and pineapple into slices and place in a wonderful bright fruit basket…. more

Added by: Julenka 11/21/2013

Simple melon ice cream 1.0

Melon is an excellent vegetable that can be used to make many desserts. Thanks to its soft and slightly porous structure, it makes an excellent ice cream: tender, sweet, airy and very tasty. … more

Added by: Olga Matvey 09/12/2017

Sorbet

In the summer heat, you can pamper children and yourself not only with ice cream. I will tell you about one very simple and affordable way to make a sorbet.Let’s make it from honeydew melon. … more

Added by: Natalya Polshak 07/28/2017

Salad with melon and cheese 4.2

Salad with melon and cheese – very simple, but incredibly tasty and unusual. It can be prepared with curd cheese or feta. It is good in the melons season, when they are bright, sweet, juicy. It takes 10 minutes to cook. … more

Added by: Julechka 08/11/2013

Melon jam with orange 2.7

If you want to make an unusual dessert for the winter, then melon jam with orange is what you need.It is prepared according to the traditional recipe for several days. … more

Added by: Julia Malchenko 07/16/2015

Melon with ham 3.0

Melon with ham is a classic snack. It is suitable for a holiday, for a buffet table, and for a huge wedding table. Cured ham should be of excellent quality and thin. And the melon is sweet. … more

Added by: Julechka 08/17/2013

Melon compote for the winter 3.7

Preparing melon compote for the winter is as easy and simple as boiling a regular compote for immediate use.The only difference is that you need to take care of a suitable storage container. … more

Added by: Julechka 08/13/2013

Melon jam with cinnamon 2.2

This melon jam with cinnamon is not just a tasty treat, but also an excellent syrup for pistachio ice cream. It can be done in two ways – with and without pieces of melon. … more

Added by: Julia Malchenko 07/19/2015

Melon gazpacho 4.0

Cold aromatic melon gazpacho is an excellent soup for a hot day.The combination of sweet, spicy and salty is wonderful. You can serve gazpacho in cups or even glasses. Imagine and enjoy! … more

Added by: Julechka 04/28/2014

Diet dessert in a hurry 5.0

Want to have something sweet, but you only have a couple of minutes left? Then put aside any food that needs cooking and leave out fruits and nuts. It will be delicious! … more

Added by: Julia Vetrina 27.06.2017

Honeydew Summer Cocktail 4.8

Recipe for making a refreshing summer cocktail with melon, fresh lemon juice and mint. The drink is an excellent thirst quencher. … more

Added by: Deemmaq 07/09/2010

Banana and melon jam 2.7

If you still don’t know how to make banana and melon jam at home, here’s a simple recipe for you! Delicious, sweet and very bright! Those with a sweet tooth will definitely appreciate this hello from the summer! … more

Added by: Dasha Petrova 26.11.2015

Melon jam 4.4

Very fragrant, incredibly bright and beautiful melon jam at home will surprise your loved ones and guests with its taste. And most importantly, it is not difficult to prepare it at all. Try it! … more

Added by: Marina Zolotseva 09/03/2015

Melon Salsa 4.0

Recipe for making a summer salad from melon, onion, chili and greens. … more

Added by: Veron 07/12/2010

Dessert melon soup 5.0

Delicious, summer cooling melon dessert soup is prepared in 40 minutes. You can diversify it with any fresh fruit or berries of your choice. This soup will be especially good in melon season. … more

Added by: Julia Malchenko 07/22/2017

Salad with melon and shrimps 5.0

Salad with melon and shrimps reminds of summer, as it is light and very fragrant, and crispy lettuce leaves give it a special mood. Even gourmets will find a combination of products appropriate…. more

Added by: Julia Malchenko 08/14/2015

Dessert from melon and ricotta 5.0

A simple and quick dessert. You can cook it from any cookie. I love adding honey to ricotta – they work well, but you can also add powdered sugar for sweetness. … more

Added by: Elena Shashkina 09/21/2018

Candied melon 5.0

A great way to extend the summer and enjoy your favorite fruit is to cook candied melon. Delicious, and most importantly – natural.Children and adults will be happy to eat them. Remember! … more

Added by: Marina Krasilnikova 10.07.2019

Fruit salad of melon, peach and black apricot 5.0

Summer fruit salad is not only tasty and bright, but also healthy. Melon and peach are sweet, while black apricot adds a touch of sourness. Add honey to the salad, which will sweeten well and complement the fruit. … more

Added by: Natali 08/12/2018

Melon jam with raspberries 5.0

I propose a recipe for an unusual jam made of aromatic summer gifts – melon and raspberry. Prepare a couple of jars of fragrant jam that will delight you in winter! … more

Added by: Julia 08/02/2018

Green tea with melon and apple

This refreshing drink will become an integral part of the diet on hot summer days. You will definitely like this healthy, tasty and aromatic tea! … more

Added by: Julia 08/01/2018

Melon cocktail 4.0

Until the melon disappeared from the store shelves, I suggest a recipe for a melon cocktail. It is a sweet soft drink based on ice cream and melon. It turns out to be airy, aromatic and very tasty! … more

Added by: Katerina 09/18/2019

Candied melon crusts 5.0

Do not rush to throw away melon crusts, because you can still make a delicious treat from them! And although cooking candied fruits takes a lot of time, I warmly recommend not to be lazy! … more

Added by: Katerina 03.09.2019

Watermelon and melon jam 5.0

What do you like more – watermelon or melon? Be sure to try the jam according to this recipe and you will definitely fall in love with both! … more

Added by: Oksana Ch. 02.08.2019

Melon milk 3.7

Never throw away melon seeds! You can make delicious melon milk from them! The drink is tender, thick and aromatic. … more

Added by: Katerina 08/03/2019

Melon smoothie 3.7

Today we are going to make melon smoothies. This is a very independent fruit that must be skillfully combined with something else. Therefore, I propose only to set off the taste of the melon with citrus juice. … more

Added by: Katerina 08/01/2019

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Dishes from unripe melon recipes. What to cook with unsweetened melon

Melon dishes are not so plentiful, but melon recipes are worth knowing about. For example, the recipe for a traditional melon with ham. Different varieties of melons differ in different percentages of sugars.Accordingly, the higher the percentage, the sweeter the melon. There are several ways to determine melon ripeness. First, pay attention to the stem. In a ripe melon, it is usually thick in diameter. Then you need to press on the crust on the opposite side of the stem. An unripe melon has a hard crust, while a ripe melon gives in slightly when pressed. But with cantaloupe melon, it can be a little more complicated. On the peel of a ripe melon, depending on the variety, there may be a large mesh, or even an even color. First of all, you need to smell the melon – the ripe smells delicious.

Italians are not very fond of sweets, but if they decide to cook them, they will definitely create something original. The recipe for apple jam with melon, ginger and dried oranges is one of those. It is difficult to name them with the prosaic word “jam”. Any recipe, p

Section: Jams

Fruit salad in portioned plates of melon is not just a tasty and healthy, but a beautiful dish that will be an excellent decoration for a festive table. Often bananas and oranges are used for the preparation of fruit salads, which, when combined,

Melon dishes are an excellent dessert.In addition to dessert masterpieces, this fruit can be put into salads, getting an incomparable appetizer. For the winter there is an opportunity to stock up on melon compote or jam. In general, melon is versatile and can be used in any culinary invention.

Before you start thinking about what to cook from a melon, you need to familiarize yourself with its main use. The melon fruit of the pumpkin family is used mainly raw, but the sweet pulp is processed into candied fruits, jam, melon honey, dried and dried.

Sweet melon dishes

Sweet melon dishes, recipes for which are intended only for sweets, will give a detailed description of how the juicy, yellowish melon pulp is processed into wonderful culinary creations.Often, ice cream, smoothies, pies, desserts and all kinds of pastries are made from this fruit.

Melon Smoothie

A thick melon drink designed to be consumed for breakfast to get a boost of energy for the whole day. Smoothies can be supplemented with fruits or berries, such as kiwi. For the drink, you need to take 2 cups (150 grams) of diced melon, half a cup of kiwi of the same cut shape. Add honey to the mixture, in the amount of 1 tbsp. spoons and the same amount of lemon juice.

Preparation:

Based on this description, you can safely replace kiwi with another ingredient, following the preparation steps.

Melon sorbet

Ice-cold melon ice cream with a minimum of ingredients is a melon sorbet. For a sweet treat, 250 grams of melon pulp, a large glass of water, Art. a spoonful of lemon juice and 2 tbsp. tablespoons of sugar.

Preparation:

If there are no special molds, ordinary plastic cups can perform their function, and the baking foil will act as a lid.

Melon Ice Cream

This recipe involves the preparation of melon ice cream with additives.It will take 1 glass of melon and strawberries, in the form of cubes. These components can also be taken frozen. Additional ingredients will be: a quarter cup (40 grams) of milk, a third cup (50 grams) of orange juice, a glass of water, and 1 tbsp. spoon of honey.

Preparation:

Melon Dessert

Get an airy melon dessert similar to marmalade with the easy recipe below. For jelly dessert, 1 packet of “Jelly” (90 grams) and 270 grams of melon pulp will go.Fill the dish with aroma and taste with 2 tbsp. tablespoons of coconut flakes, 1 tbsp. a spoonful of sugar, 40 grams of water and, if desired, fresh mint.

Preparation:

Melon Pie

Sweet melon pie, recipe with photo of which, will help you create sweet pastries at home. It will take 500 grams of melon, one glass of flour, semolina and kefir, 3 chicken eggs. Additional components of the pie will be 100 grams of butter, half a glass of sugar, a large spoonful of powdered sugar, a bag of vanilla sugar for flavor, half a teaspoon of salt and soda (quenched with vinegar).You will need vegetable oil to lubricate melon baking surfaces.

Preparation:

Melon snacks

Melon snacks involve salty, peppery and similar other ingredients. Melon salads can include various combinations with meat, sausage, cheese, porridge, rice. A juicy fruit snack can be made by simply frying it in a pan.

Melon Salad

This appetizer salad with melon is light and satisfying.It will need 1 melon weighing about 1 kilogram, 150 grams of rice, 150 grams of raw smoked meat (chicken), the same amount of hard cheese. To taste, you need to take salt, black ground pepper, olive oil and mint for decoration.

Preparation:

Roasted Melon

Roasted melon can be a quick morning snack. For its preparation, you can take as many melons as you like, but this recipe, for example, is designed for 1 large fruit. When frying, it will be wrapped in flour, which will need 6 tbsp.spoons. A bunch of shallots can be added to the flour if desired. 2 tbsp. tablespoons of cornstarch, 1 egg, half a teaspoon of salt and ground black pepper, a quarter of a glass of water, a glass of oil for frying.

Preparation:

Melon dishes are not limited to the list that is presented

instaplace.ru

Melon dishes – recipes for making smoothies, salad, pie, sorbet, ice cream, video

A wonderful dessert is melon dishes. In addition to dessert masterpieces, this fruit can be put into salads, getting an incomparable appetizer.For the winter there is an opportunity to stock up on melon compote or jam. In general, melon is versatile and can be used in any culinary invention.

Before you start thinking about what to cook from a melon, you need to familiarize yourself with its main application. The melon fruit of the pumpkin family is used mainly raw, but the sweet pulp is processed into candied fruits, jam, melon honey, dried and dried.

Sweet melon dishes

Sweet melon dishes, recipes for which are intended only for sweets, will give a detailed description of how the juicy, yellowish melon pulp is processed into wonderful culinary creations.Often, ice cream, smoothies, pies, desserts and all kinds of pastries are made from this fruit.

Melon Smoothie

A thick melon drink designed to be consumed for breakfast to get a boost of energy for the whole day. Melon smoothies can be complemented with fruits or berries such as kiwi. For the drink, you need to take 2 cups (150 grams) of diced melon, half a cup of kiwi of the same cut shape. Add honey to the mixture, in the amount of 1 tbsp. spoons and the same amount of lemon juice.

Preparation:

  1. Chop the kiwi and melon to make the prescribed amount according to the recipe.
  2. Place melon, honey and lemon juice in a blender. If you have a hot summer, then you can throw in a couple of ice cubes for a cooling effect. Grind until smooth.
  3. Pour the mixture into a glass, add the kiwi chunks and mix with a spoon.
  4. Done!

Based on this description, you can safely replace kiwi with another ingredient by following the preparation steps.

Melon Sorbet

Ice-cold melon ice cream with a minimum of components is a melon sorbet.For a sweet treat, 250 grams of melon pulp, a large glass of water, Art. a spoonful of lemon juice and 2 tbsp. tablespoons of sugar.

Preparation:

  1. Cubes the melon.
  2. Make a syrup with water and sugar and let cool completely.
  3. Place cubes and syrup in a blender and chop. At the end, pour in lemon juice.
  4. Pour into curly nylon molds, close tightly with a lid and send to the freezer. Freezing time depends on the properties of your refrigerator.Ready!

If there are no special molds, ordinary plastic cups can perform their function, and the baking foil will act as a lid.

Melon Ice Cream

This recipe involves making melon ice cream with strawberries. It will take 1 glass of melon and strawberries, in the form of cubes. These components can also be taken frozen. Additional ingredients will be: a quarter cup (40 grams) of milk, a third cup (50 grams) of orange juice, a glass of water, and 1 tbsp.spoon of honey.

Preparation:

  1. Put all ingredients in a blender except water and grind until puree. Pour in water and stir with a spoon.
  2. Pour the gruel into plastic cups familiar to us. Seal the top tightly with foil and stick a wooden stick into the future ice cream through the foil.

Done!

https://www.youtube.com/watch?v=JZiImQlzMm8

Melon Dessert

Get a fluffy melon dessert similar to marmalade with the easy recipe below.For jelly dessert, 1 packet of “Jelly” (90 grams) and 270 grams of melon pulp will go. Fill the dish with aroma and taste with 2 tbsp. tablespoons of coconut flakes, 1 tbsp. a spoonful of sugar, 40 grams of water and, if desired, fresh mint.

Preparation:

  1. Grind the melon pulp in a blender.
  2. Immerse the resulting puree in a saucepan, add sugar and bring to a boil.
  3. Turn off the heat, add a bag of jelly, stir.
  4. After cooling slightly, beat the mixture with a whisk.
  5. Pour the melon mousse into any dish, the top of which is then hermetically sealed with cling film and sent to the freezer.
  6. After a couple of hours the dessert is ready, you can take it out by removing the film. Cut with a knife, chop with coconut and serve. Bon Appetit!
Melon Pie

Sweet Melon Pie, recipe with photo of which will help you create sweet pastries at home. It will take 500 grams of melon, one glass of flour, semolina and kefir, 3 chicken eggs.Additional components of the pie will be 100 grams of butter, half a glass of sugar, a large spoonful of powdered sugar, a bag of vanilla sugar for flavor, half a teaspoon of salt and soda (quenched with vinegar). You will need vegetable oil to lubricate melon baking surfaces.

Preparation:

  1. Remove the eggshell from the eggs, pour into a large bowl and cover with sugar and vanilla. Stir the ingredients with a fork until smooth.
  2. Melt the butter and add it to the sugar and egg puree.Pour kefir there. Mix.
  3. Add semolina, flour, soda to the resulting mix and mix. The consistency should be liquid like pancakes. If such a mass does not work out, you should adjust it by adding flour or kefir.
  4. Grease a baking dish with vegetable oil and pour in the dough.
  5. Place the melon cubes on top of the dough.
  6. Heat the oven to 180 degrees and put the melon dough there. Bake for 25 minutes.
  7. Remove the melon dish from the oven, allow to cool and stir with powdered sugar.Ready!

Melon snacks

Melon snacks involve salty, peppery and similar other ingredients. Melon salads can include various combinations with meat, sausage, cheese, porridge, rice. A juicy fruit snack can be made by simply frying it in a pan.

Melon Salad

This appetizer salad with melon is light and satisfying. It will need 1 melon weighing about 1 kilogram, 150 grams of rice, 150 grams of raw smoked meat (chicken), the same amount of hard cheese.To taste, you need to take salt, black ground pepper, olive oil and mint for decoration.

Preparation:

  1. Grind the melon peeled from the peel and seeds into pieces.
  2. Turn the hard cheese into cubes.
  3. Cut smoked meat into small cubes or strips.
  4. While you are slicing, you need to boil the rice, into which you can then place the cheese, melon and meat.
  5. Salt, pepper and stir the ingredients.
  6. Pour in the olive oil and transfer the salad to a nice dish, which can serve as a melon rind.

Fried Melon

A quick morning snack can be fried melon. For its preparation, you can take as many melons as you like, but this recipe, for example, is designed for 1 large fruit. When frying, it will be wrapped in flour, which will need 6 tbsp. spoons. A bunch of shallots can be added to the flour if desired. 2 tbsp. tablespoons of cornstarch, 1 egg, half a teaspoon of salt and ground black pepper, a quarter of a glass of water, a glass of oil for frying.

Preparation:

  1. Remove the seeds and rind from the melon. Cut it into slices or rectangles.
  2. Chop the shallots finely.
  3. Mix flour with starch, salt, pepper, water and egg.
  4. Dip pieces of melon in the batter and place in a frying pan with vegetable oil. Fry for 2 minutes on both sides.
  5. Serve with pepper and salt. Bon Appetit!

Melon dishes are not limited to those presented above.Unleash your imagination and, guided by these recipes, create your own unsurpassed melon dish. Delicious culinary masterpieces for you!

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What to cook from unsweetened melon besides jam?

If the melon is not sweet, then why not try to make pancakes from it (like from zucchini, only sweet)? Grate the melon on a fine grater (or grind with a blender), add sugar to taste, 1 egg, corn or olive oil (1 tbsp.spoon) and a little flour. Stir well until a not very thin dough (add more flour if necessary) and bake in the same oil as regular pancakes. Bon Appetit!

salad: recipe: unsweetened diced melon, sour cream, peeled shrimps

Cold tomato soup with melon Fry 1 finely chopped onion, 1 red pepper and 2 crushed garlic cloves in 50 ml of olive oil. Add 1 teaspoon of ground cardamom and 300 ml of tomato juice. Bring to a boil, season with salt, pepper and a pinch of sugar and let cool.Whisk 650 g of chopped melon with cold tomato mixture in a blender or mixer, add 2 tablespoons of chopped chives and 4 tablespoons of Greek yogurt, season and chill thoroughly.

Spread a piece of melon with honey, jam, sprinkle with sugar.

can be just with ice cream. Very tasty.

– if the pulp is dense, candied or pickled, you can make a punch from it or in it, for example http://www.cooking.ru/interceate_exchange/board41/message57398.html – Salad: Cut the melon into small uniform pieces, add other available fruits (in smaller quantities than the melon ) – for example, strawberries, grapes, pears, apples, bananas – in one word, that you can find without much effort and expense. To fill, if quite simply, with liquid jam. It is tasty to add some aromatic liqueur. Well, if you really want to perverted, then in an individual dish, throw a spoonful of ice cream there and pour over with chocolate syrup.- You can bake something like a charlotte, but instead of apples, take this unsweetened melon.

MARINATED MELON WITH CHERRY
900 g melon
2 tbsp salt
2.2 l water for the marinade
225 g cherries
400 ml water
150 ml vinegar
1 stick cinnamon
1 tsp of ground cloves
450 g of sugar
Very nice marinade. You can use canned cherries for it, carefully drained.

1. Peel fresh melon and cut into cubes.Mix salt and water to make a marinade. Place the melon in a large bowl and pour over the marinade. Leave it overnight. Drain.

2. Place water, vinegar, cinnamon, cloves and sugar in a large saucepan and bring to a boil. When the sugar has dissolved, add the melon and cherry. Simmer over low heat for 1 hour, until melon becomes transparent and soft.

3. Pour into heated sterilized jars and seal tightly. Keep for about 1 month before using.

Peel the melon, cut into medium cubes and cover with sugar, infuse and you can eat sweet melon

THANKS FOR TIPS, GREAT TIPS.RESPECT TO EVERYONE.

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Is it possible to make jam from unripe melon, recipes for the best desserts from unripe fruits

Melon is a healthy and nutritious food product. With regular use, it has a beneficial effect on the body: it removes toxins and toxins, relieves puffiness, normalizes the functioning of the gastrointestinal tract, and strengthens the immune system. During the ripening season, the melon is usually eaten raw: cut into slices, without the skin. To increase the safety of the fruit, the fruit pulp is dried, dried, processed into jam.

Melon jam is considered a traditional dessert. It is used as an independent sweet product, served with cottage cheese, pancakes, pancakes, used as a filling of pies and cakes. Unripe melon fruits are ideal for harvesting. From the article you will learn the features of making jam for the winter from unripe melon, recipe options, with what other products you can combine it.

Contents of the article

Is it possible to cook jam from unripe melon

Unripe fruit is ideal for making jam.The fact is that during the cooking process, the unripe parts of the melon retain their shape, do not boil down. This jam is of a heterogeneous consistency: it consists of syrup and individual pieces of fruit.

The melon variety influences the taste. For jam with a pronounced melon flavor, choose the varieties Medovaya, Kolkhoznitsa, Torpedo.

Features of preparation

During cooking, some of the useful properties of the melon are lost, the chemical composition of changes. To maximize the preservation of vitamins, micro- and macronutrients, choose recipes where cooking time is minimized.

Carefully prepare the melon: rinse with soapy water, rinse off the solution, blot the remaining water with a paper towel. Cut the fruit lengthwise into two halves, remove seeds and peel.

For reference. Jam can also be made with melon rinds.

Recipes for unripe melon jam for the winter

There are many recipes for making unripe melon jam for the winter. Melon goes well with other fruits as well. Apples, lemons, oranges, bananas are ideal for a delicious sweet preparation.

So, melon jam recipes:

Classic

Ingredients :

  • water – 400 ml;
  • fruit pulp – 1 kg;
  • sugar – 1200 g;
  • vanillin – 1 sachet;
  • lemon – 1 pc. (can be replaced with 3 g of citric acid).

Cooking recipe:

  1. Peel the melon, cut into portions of any shape.
  2. Dip in boiling water for 5 minutes, then transfer to a colander to glass the water.
  3. Prepare a syrup from water, vanillin, juice of one lemon (or citric acid). Optionally, you can add cinnamon, lemon zest, anise stars.
  4. Pour melon pulp with hot syrup, cover with gauze, leave for 6 hours at room temperature.
  5. Put the container with the jam on the fire, after boiling, cook for 10-15 minutes, stirring constantly.
  6. Arrange the jam in sterile jars, preserve with metal lids.
With banana

This jam has a denser and more uniform consistency.The recipe is dominated by sweetness, but it is moderate, not cloying, diluted with the sour taste of citrus fruits.

Ingredients:

  • unripe melon pulp – 1 kg;
  • ripe bananas – 1 kg;
  • lemon – 4 pcs.;
  • sugar – 1.5 kg.

Cooking recipe:

  1. Peel the melon, cut into portions, sprinkle with sugar. Cover with gauze, leave in the room overnight.
  2. In the morning, add the juice of one lemon, boil, simmer for 20-30 minutes.
  3. At this time, peel the bananas and cut into slices. Wash the lemons, cut into thin slices together with the zest. Add to the melon. Simmer until the fruit is tender to form a puree mixture.
  4. Arrange hot jam in glass jars. Cut out circles from paper in the shape of a neck, dip in a strong alcoholic drink (vodka, cognac), lay on top. Seal with metal caps. Store in a cool place.
Melon-orange jam

Orange gives the jam an original pleasant taste and beautiful color. For cooking you will need:

  • melon pulp – 1.5 kg;
  • orange – 2-3 pcs.;
  • sugar – 0.5 kg.

For syrup:

  • sugar – 1.5 kg;
  • water – 700 g.

Cooking recipe:

  1. Cut melon without peel into portions of any shape.Cover with sugar, leave for 5-6 hours (you can overnight), so that the fruits let the juice out.
  2. Prepare syrup from water and sugar. Pour the berry with a hot solution. Leave covered for 8-10 hours.
  3. Finely chop the orange, add to the melon pulp, put on fire. After boiling, cook the jam on medium heat until thickened, stirring occasionally and skimming.
  4. Pour hot jam into sterile dry jars, close with metal lids.
With Lemon

The sweet taste of the melon creates an excellent contrast to the sour lemon.The dessert is more dominated by sweetness, and citrus gives piquancy, balances the acid. Lemon in this recipe can be substituted for lime, grapefruit, or orange.

Ingredients :

  • melon pulp – 1 kg;
  • lemon – 2 pcs.;
  • sugar – 600-700 g.

How to make jam from unripe melon with lemon:

  1. Cut the melon peeled and seeds into medium-sized slices, transfer to a clean dry container, cover with sugar.Leave on for 4-6 hours.
  2. After the berry has let out the juice, mix the melon pieces well and bring to a boil. Cook over low heat from the moment of boiling for 5-10 minutes, stirring constantly. Remove from heat.
  3. Leave in a cool place to cool for 6-8 hours, or overnight.
  4. In the morning, add the sliced ​​lemon with the peel to the berry. Bring the mixture to a boil, boil for 10-15 minutes.
  5. After complete cooling, after 4-5 hours, boil the jam for the last time for 5-10 minutes, pour into glass jars for further storage.
With watermelon

Melon and watermelon are ideally combined in taste, complement each other. In addition, watermelon is a good diuretic, has anti-inflammatory, tonic properties, removes toxins and toxins, and promotes weight loss. Melon-watermelon jam in moderation is a great alternative for sweet lovers without worrying about their figure.

For the preparation of dessert, you will need not fruit pulp, but melon and watermelon peels in an amount of 500 g each.Other ingredients: 600 ml water, 400 g granulated sugar.

Cooking recipe:

  1. Cut the peel off the melon and watermelon peels with a thin layer, cut into cubes.
  2. Blanch the crusts in boiling water for five minutes, then drain the excess liquid through a colander.
  3. Prepare syrup from water and sugar. Pour the boiling solution over the fruit. Leave for 6-8 hours under the lid, you can overnight.
  4. Bring the mass to a boil over medium heat, cool for 3-4 hours.Then boil and cool again, and so on four times.
  5. After the jam has boiled for the last time, remove from heat, put in dry sterile jars, and cork. Turn the jars upside down, wrap them in a warm blanket until they cool completely.
In a multicooker

The product preparation stage does not change. Peel the unripe melon pulp, remove the seeds, cut into portions to make 1 kg. Pour in 500 g granulated sugar.Leave for 4 hours to let the melon juice.

Next, scroll one lemon with the peel through a meat grinder, add to the melon pulp. Stir the lemon-melon mass, put on fire to boil. Transfer the hot mixture to the multicooker bowl, set the “Baking” mode for 40 minutes. Cook with the lid open so that the water evaporates and the fruits retain their integrity and shape.

Tips and tricks on the topic

How to choose the right melon, what external signs to pay attention to? Ideally, the fruits will be grown independently, without the use of pesticides.Then you can be sure of the quality and usefulness of the product. If a person buys fruit in stores, it is important to correctly assess their quality and ripeness.

Tip. Experts recommend buying melons near the field where they grew. When doing this, pay attention to the storage conditions. The points of sale should be under a canopy, the berries should be stored in special pallets, 20 cm higher from the ground level. pronounced aroma of vanilla, pineapple, honey, pear.An unripe fruit has a fresh green stalk, dry indicates that the melon is ripe.

Before making unripe melon jam for the winter, take note of the helpful tips and life hacks of experienced housewives:

  1. Regarding the creation of portioned slices. You can make the sliced ​​fruit pulp beautiful and original using a knife with a curly blade.
  2. Melon jam is stored at temperatures from +5 to +20 ° C for no more than two years.
  3. If the jam is sugared, it is enough to heat the jar in boiling water to dissolve the sugar.
  4. If mold, fungus has formed on the surface, an unpleasant smell emanates from preservation – such jam should not be used.
  5. Sterilized jars and lids should be used to kill bacterial spores, prevent fermentation processes, mold growth. The dishes are sterilized in a convenient way: in the oven, microwave oven, using steam.
  6. Thick jam will last longer.To do this, the ingredients must be boiled several times, keeping an interval of 4-6 hours after each cooking.
  7. Melon readiness is determined by the color of the fruit: they become transparent, and the syrup is thick.
  8. Spices such as cinnamon, vanilla, ginger, anise help add a spicy taste to the jam. They need to be added quite a bit so as not to overpower the melon aroma.
  9. Peaches, apples, pears, pineapple, raspberries, red mountain ash, strawberries are added to the melon jam.
  10. The sugar in the recipe can be replaced with honey.Such jam will be more useful for the human body without sacrificing taste.

Conclusion

Unripe melon jam is a tasty and healthy treat. It contains no components harmful to the human body, but it is recommended to use it in moderation.

Such jam is difficult to spoil, it is prepared quickly and easily, does not require special culinary skills. A wide variety of recipes will allow you to choose the most delicious option for you and your family.

agronom.expert

What can you cook with melon? Recipes

While melon is traditionally eaten fresh, there are many recipes for sweet desserts and snacks made from it. In this article, you will learn what you can cook with melon and what foods it works best with.

Melon and chicken salad

You can make this appetizer for a festive table, serve during a bachelorette party or friendly gatherings.The original combination of products will not leave indifferent even the most severe critic. The recipe for this salad will not give you any trouble:

  • Take one smoked chicken breast, remove the skin and remove the fillet from the bone. Cut the meat into small slices.
  • Cut one small melon (about 400 grams) into several pieces, remove the seeds with fibrous part and the rind. Cut the prepared pulp into slices.
  • Tear a small bunch of fresh mint and the corn salad with your hands.
  • Put prepared food in a salad bowl, season with salt and pepper, add a little oil and stir.
  • Pour the grated cheese in small portions into a preheated pan, fry and place on a napkin to get rid of excess fat.
  • Put the prepared salad on plates, garnish with cheese chips, watercress, melon slices and cranberries.

You can also make this dish more satisfying by seasoning it with homemade mayonnaise or yogurt sauce instead of vegetable oil.

Melon Pie

This delicious dessert is prepared very quickly and does not require any special skills from the culinary specialist. That is why this recipe is indispensable when meeting unexpected guests. Melon pie can be made very simply:

  • In a large bowl, combine 300 grams of cottage cheese with one yolk and half a glass of sugar.
  • Remove 500 grams of ripe melon from the pits and cut the rind. Cut the pulp into cubes and add to the curd.
  • To make the dough, grind three yolks and half a cup of sugar.Whisk the whites cooled in the refrigerator into a foam, gradually adding the second half of a glass of sugar to them. Combine prepared food with 2 cups of sifted flour and mix thoroughly.
  • Grease a baking dish with butter, pour half of the dough into it, then add the filling and finish assembling the pie with the second part of the dough.

Bake the dessert in a preheated oven for half an hour and do not forget to test its readiness with a wooden stick or a match. Serve the cake to the table, after decorating it with powdered sugar or nuts.

Candied Melon

To make this sweet treat, you will need two or three small melons with a smooth crust. The recipe is as follows:

  • Rinse the melons thoroughly and cut the top layer from the rind (no more than two millimeters). You can use a vegetable cutter for this purpose.
  • After that, cut the melons into several pieces and remove the pulp with a spoon until it is firm (we won’t need it this time).
  • Cut the crusts into small pieces and then place them in a saucepan with water and two tablespoons of lemon juice.Blanch them there for a few minutes.
  • Place the melon pieces in a colander, rinse under cool water and pat dry.
  • From 750 grams of sugar and half a liter of water, boil the sweet syrup, and then pour the prepared crusts over it. Cook candied fruits over low heat for ten minutes, and then let them brew for 10 hours.
  • Repeat the last procedure two more times, adding two tablespoons of lemon juice for the last time.
  • Throw the prepared mixture in a colander and let the excess liquid drain for an hour.
  • Place the crusts in a sieve and place in a preheated oven to dry for one hour.

Sprinkle the candied melon with sugar and let sit at room temperature for two or three days. Then place the sweets in a container and store them under a closed lid.

Melon jam

What can you cook with melon for the winter? Of course, a variety of sweets, preserves and jams. To make a simple melon jam, you will need to:

  • Peel one large melon from the skin and seeds, and then cut its flesh into small cubes.
  • Pour water into a saucepan and bring it to a boil. Put the prepared melon to simmer for five minutes.
  • Place the pieces in a colander and drain off excess liquid.
  • Cook syrup from water and sugar (for one kilogram of melon – one kilogram of sugar) and send the pieces into it.
  • The jam should be cooked three times for ten minutes, taking breaks for 10 hours and adding sweet syrup if necessary.

During cooking, do not forget to remove the foam and stir the contents of the pan.

Lemon and Melon Jam

Melon recipes for the winter are quite simple and not too different from each other. Therefore, we offer you a recipe for an original dessert that will delight you and your loved ones on cold winter evenings. To make melon jam, you need to do the following:

  • Cut the pulp of one melon into small pieces, remembering to carefully remove all the bones and rind.
  • Cover the prepared pulp with sugar and leave it alone overnight (at least 10 hours).
  • In the morning, put the melon in a saucepan and put it on the fire.
  • Rinse one lemon thoroughly and cut into thin slices. Squeeze the second lemon into the saucepan in which the melon was boiled.
  • When the jam boils, reduce heat to low and cook for about an hour.
  • Then remove the cookware from the stove and let the contents cool down.

Put the prepared melon jam into sterilized jars and close them with lids.

Juice

What can be made from melons for the winter, besides sweet preserves and jams? We suggest you stock up on delicious juice, the recipe for which you can read below:

  • Peel three lemons, cut each into four parts and remove all seeds from them.
  • Cut the pulp of a ripe two-kilogram melon into small pieces.
  • Using a blender, grind the prepared food, and pass the resulting puree through a sieve.
  • Combine melon with water (one and a half liters) and 180 grams of sugar.
  • Pour juice into sterilized jars and cover with clean lids.
  • Place a bowl of juice in a pot of water, and put a towel on the bottom of it. Boil the jars for ten minutes, then remove and close the lids.

Turn the blanks upside down, wrap them in a blanket and leave to cool. The melon juice should then be stored in a cool and dark place. It has an original, unusual taste.

Melon and ham appetizer

What can you cook with melon for the holiday if you want to surprise your guests? In this case, we bring to your attention an original appetizer, the recipe for which you can read below:

  • Cut one ripe and sweet melon in half, remove the seeds and fibrous part from the center.
  • Using a carving spoon, cut small balls out of the pulp.
  • Prepare 350 grams of Parma ham – cut into thin strips.
  • Wrap the melon balls in the ham and use the toothpicks to chop them up.

Place the appetizer on a platter and serve immediately. Please note that this dish should not be kept in the refrigerator for a long time, as it may lose its beautiful appearance.

Salad with cucumber and melon

The delicate taste of this dish will surely please you and your loved ones, and it is very simple to prepare it:

  • Cut one melon in half and remove the pulp from one part.
  • Peel one cucumber and cut into half rings.
  • For dressing, combine 150 grams of natural yoghurt, a tablespoon of lemon juice and two tablespoons of olive oil. Season with salt and pepper to taste.
  • Combine melon pulp, chopped cucumber and yoghurt dressing.
  • Transfer the salad to the empty melon half and garnish with cucumber slices and radish or carrot roses.

This original salad with just two ingredients will impress and delight your guests.

We will be glad if you like the recipes collected in this article. Now that you know what can be made from melon, you should have no difficulty in this matter. Surprise your family with delicious dishes and try new recipes more often.

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Benincasa photo

Benincasa is the white gourd of Tibet.

There are a great many domesticated pumpkin varieties. Nevertheless, amateur gardeners would like to see such a type of pumpkin growing on their plot, which would differ from others in its attractive appearance, good keeping quality and excellent taste characteristics.Meanwhile, such a pumpkin exists and it is called ‘Benincasa’ (Benincasa hispida).

As soon as this pumpkin is not called: winter melon, white pumpkin, wax pumpkin. Originally this exotic species from the island of Java, however, has shown its ability to grow and develop well in Japan, China and the southern regions of our country. Benincasa is a creeping annual plant. Moreover, it grows quite quickly, and this is provided that it is necessary to cultivate it and care for it in almost the same way as for an ordinary pumpkin.

In addition, there is one more plus – Beninkaze does not need to look for a corner, away from its relatives, because this type of pumpkin is not cross-pollinated with them. Seeds can be sown directly into the ground after the ground warms up to 10 degrees. Because almost all seeds sprout, you can put two seeds in one hole, dropping them to a depth of 4 cm. In addition, beninkaza is considered a frost-resistant plant, and is able to withstand temperatures up to minus 4 degrees.

Almost before the ripening of the pumpkin, it is covered with a rather thick waxy coating, which, in principle, is very good for long-term storage.The peel of white pumpkin contains large amounts of pectins, trace elements and vitamins.

According to some reports, beninkase contains substances useful for humans that are not found in other types of pumpkin. It is likely that it is for this reason that the healers of Tibet grow white pumpkin in large quantities in order to prepare medicinal preparations of various therapeutic effects from it.

And the list of diseases that can be treated with the juice and pulp of beninase is quite impressive: gastritis, arthritis, atherosclerosis, stomach ulcers, liver diseases, obesity.In addition, beninkase juice is able to remove radionuclides from the body, which is a very useful property in our time.

There are no contraindications to the use of this pumpkin. You can cook a lot of delicious dishes from it. So, both young and old can eat white pumpkin. Benincasa can be stewed, canned, soups made from it, stews, etc. Cut into small pieces and candied fruit can be used like candy, and its seeds are fried and specially taken on a long journey as a sedative.

Considering that this type of pumpkin can be stored for a long time, all dishes from beninkase can be cooked almost at any time, both in early spring and in winter, when there is no opportunity to cook dishes from other varieties of pumpkin.

indasad.ru

Wax gourd – Wikipedia

Description

In unripe fruits, the surface is velvety; as it ripens, it becomes smooth and becomes covered with a waxy coating. Thanks to this bloom, the wax gourd fruit can be stored for quite a long time after it is cut.Initially, the plant was cultivated only in the countries of Southeast Asia, then it was widely spread in the countries of South and East Asia. Wax gourd has a wide variety of culinary uses.

Application

Wax gourd needs very warm weather to ripen, but despite this, it can be stored for a long time. Therefore, it is eaten throughout the winter in countries such as China, as one of the few vegetables available in the winter. For this reason, it is called “winter melon” in China.In winter, pumpkin is usually stored for up to 12 months.

In Chinese cuisine, pumpkin is fried with meat (pork or beef) and used as a base for soup. The soup itself is often served in a pumpkin-carved bowl. Also, various candied sweets are made from pumpkin. For example, New Year’s sweets (táng dōng guā) that are specially prepared for the New Year’s festival. Pumpkin is also used as a filling in one national Chinese pie “Beloved” (lǎopó bǐng). It is also the main filling for Chinese and Taiwanese mooncakes prepared for the Mid-Autumn Festival.

Wax gourd is also called kandol, condo or gondola in the Philippines. There, candied sweets are made from it and used in the filling in national buns (hopi). They are also components in some national soups (sabau) and fried dishes (guisado).

In North India and Pakistan, the vegetable is used to make Petha candies. In South Indian cuisine, it is used in curries. There is also a dish of wax gourd and cottage cheese or kefir in India. In Ayurveda it is used to increase appetite, and fresh juice is used to treat kidney stones.Seeds prepared with milk are used to increase sperm count and improve sperm motility.

Sometimes the fruit is used to make special-tasting drinks with sweetened caramel sugar to enhance the taste. In Southeast Asia, you can find iced waxy melon tea in stores.

Shoots, tendrils and leaves can also be used as herbs in food preparation.

  • Small cups of Chinese winter melon soup

  • Winter melon is used as a bowl for its own soup.

  • Wax gourd.

  • Wax gourd seeds, each seed about ¾ cm in length.

  • Winter melon soup

Notes

  1. For the conventionality of indicating the class of dicotyledons as a superior taxon for the group of plants described in this article, see the APG Systems section of the Dicotyledons article.
  2. Plant life. In 6 volumes / Ch. ed. Corresponding MemberUSSR Academy of Sciences, prof. Al. A. Fedorov. – M .: Education, 1981. – T. 5, Part 2. Flowering plants. Ed. A. L. Takhtadzhyan. – S. 57-58.

en.wikipedia.org

Exotic in the country: Benincasa wax pumpkin

What is Benincasa and where does it come from

Domestic amateur gardeners respect pumpkin very much. The most common in our country is the cultivation of three types of pumpkin – nutmeg, hard-bark and large-fruited. But many, even the most experienced gardeners, do not know about the fourth type of pumpkin.And it is called benincasa, or winter wax gourd. In some sources it is also called Indian white pumpkin or Chinese calabash.

Benincasa is most appreciated and loved in China, India and Latin America. The popularity of growing this exotic plant is due to the fact that its fruits are stored for a long time.

Memo: Benincasse fruits can be easily stored at room temperature for up to three years!

The fruits of beninkase are oval, 20 to 60 cm in size, covered with a dark green crust with a gray waxy bloom on top.Benincasa is a monoecious dioecious climbing or climbing vegetable crop, the shoots of which reach up to 4 m in length. The stems are faceted with a thickness of about 0.5 cm. The leaves are heart-lobed and slightly larger in size than the usual pumpkin seeds we are used to.

Interestingly, the fruits of benincase are not immediately waxed, but in the process of ripening. The more ripe the fruit, the thicker the wax layer on it. And many years ago, people used benincase wax to make candles.

Another feature is the possibility of cross-pollination of beninkase with other pumpkin varieties, which is why it should be grown away from them.

Benincasa. Growing pumpkin in central Russia

Benincasa pumpkin is very fond of warmth and moisture. The ideal temperature for growing pumpkin is 22-25 degrees Celsius. Benincasa is very fond of light, especially during the growing season and flowering period.

In addition, beninkase reacts positively to fertilizers: mineral and organic fertilizing.

Dense acidic soil, which does not allow air to pass through well, is not suitable for waxy gourd. Shaded and cold areas are also not suitable for growing it.

It should also be remembered that you need to water benincasa with warm water in the required quantities, without flooding the bush. But the plant will endure the dry period without difficulty.

Cabbage, onions, potatoes, beans and root crops are ideal precursors to benincasa pumpkin.

The soil for planting pumpkin seedlings is prepared in the autumn, digging it up with a shovel-bayonet.

Potash (1 tsp / sq. M), phosphoric (1 tbsp. L / sq. M) and organic fertilizers (1 bucket / sq. M) are also added there, evenly distributing them over the site.

If the soil is heavy, then half a bucket of river sand, preferably coarse-grained, is added to it. In the spring, ammonium nitrate is also added at 1 tsp / sq. m of each ridge.

Potted seedlings for beninkase pumpkin begin to grow around the beginning of May, but they are transplanted into open ground after the end of the frost.

Seedling bushes are planted in holes pre-filled with hot water at a distance of just over 1 m from one another.

After planting pumpkin seedlings, the wells should be mulched with humus or dried leaves until the seedlings get stronger and regularly watered with very warm water up to 8 liters per bush.

To get a good harvest, you need to organize a warm, humid and well-lit place for the benincas pumpkin. To avoid shading, you need to tie the bushes of the plant to the trellis and immediately shape them.

To form, you need to leave the main stem, constantly breaking off the side shoots.

In order for the ovaries to form as soon as possible, you need to help pollinate the plant yourself: with the help of a brush, transfer pollen from male flowers to the pistils of female flowers.

When at least 10 fruits are formed on the plant (first half of August), it is necessary to pinch the main stem.

It is best to fertilize the plant with a manure solution in a ratio of 1:10 every 10 days, watering the plant with 2 liters of this solution.

Ripe fruits are white inside, not fibrous, taste a little sour. Benincasa’s bark is not as tough as that of other cucurbits.

Benincasa. Useful properties

Benincasa gourd has a whole spectrum of medicinal properties and is widely used in folk medicine.

For example, pumpkin pulp has a pronounced antipyretic and diuretic effect. But when used externally, pumpkin pulp can relieve pain spasms.

Beninkase seeds have a tonic and sedative effect.In addition, healers claim that taking the seeds prolongs life. By the way, fried beninkase pumpkin seeds are also very tasty.

Benincasa in cooking

In summer, the young fruits of beninkase pumpkin are eaten fresh. In addition, they can be stewed, fried, canned, added to soups, stews and sauces. Sweets are very tasty from them.

Due to the ideal snow-white consistency of beninkase pulp, it is used as a base for candied fruits, adding various flavors to it – pineapple, orange and mango juices.It is the candied fruits from benincasa that can be found so often on store shelves.

Very often, halves of wax gourd are used for stuffing with fish, meat and fruit fillings.

It is noteworthy that the fruits of benincase are eaten both ripe and unripe. Unripe pumpkins are very tasty with cheese, canned or candied, but ripe pumpkins are prepared in the same way as ordinary pumpkin or zucchini varieties.

The only contraindication for the use of beninkase pumpkin may be an individual intolerance to this vegetable.There are no other obvious contraindications.

Summing up all of the above, we can add that all the advantages of benincasa wax pumpkin make it a worthy competitor to common pumpkin varieties. Join the lovers of useful exotic at their summer cottage!

Published by Georgy , 12.06.2015 at 13:26 10

zakustom.com

How to grow bninkaza on the site. Planting pumpkin seedlings 90 160

What is Benincasa and where does it come from

Domestic amateur gardeners respect pumpkin very much.The most common in our country is the cultivation of three types of pumpkin – nutmeg, hard-bark and large-fruited. But many, even the most experienced gardeners, do not know about the fourth type of pumpkin. And it is called benincasa, or winter wax gourd. In some sources it is also called Indian white pumpkin or Chinese calabash.

Benincasa is most appreciated and loved in China, India and Latin America. The popularity of growing this exotic plant is due to the fact that its fruits are stored for a long time.

Memo: Benincasse fruits can be easily stored at room temperature for up to three years!

The fruits of beninkase are oval, 20 to 60 cm in size, covered with a dark green crust with a gray waxy bloom on top. Benincasa is a monoecious dioecious climbing or climbing vegetable crop, the shoots of which reach up to 4 m in length. The stems are faceted, about 0.5 cm thick. The leaves are heart-lobed and slightly larger in size than the usual pumpkin seeds we are used to.

Interestingly, the fruits of benincase are not immediately waxed, but in the process of ripening. The more ripe the fruit, the thicker the wax layer on it. And many years ago, people used benincase wax to make candles.

Another feature is the possibility of cross-pollination of beninkase with other pumpkin varieties, which is why it should be grown away from them.

Benincasa. Growing pumpkin in the middle zone of Russia

Benincasa pumpkin is very fond of warmth and moisture.The ideal temperature for growing pumpkin is 22-25 degrees Celsius. Benincasa is very fond of light, especially during the growing season and flowering period.

In addition, beninkase reacts positively to fertilizers: mineral and organic fertilizing.

Dense acidic soil, which does not allow air to pass through well, is not suitable for waxy gourd. Shaded and cold areas are also not suitable for growing it.

It should also be remembered that you need to water benincasa with warm water in the required quantities, without flooding the bush.But the plant will endure the dry period without difficulty.

Cabbage, onions, potatoes, beans and root crops are ideal precursors to benincasa pumpkin.

The soil for planting pumpkin seedlings is prepared in the autumn, digging it up with a shovel-bayonet.

Potash (1 tsp / sq. M), phosphorus (1 tbsp. L / sq. M) and organic fertilizers (1 bucket / sq. M) are also added there, evenly distributing them over the site.

If the soil is heavy, then half a bucket of river sand, preferably coarse-grained, is added to it.In the spring, ammonium nitrate is also added at 1 tsp / sq. m of each ridge.

Potted seedlings for beninkase pumpkin begin to grow around the beginning of May, but they are transplanted into open ground after the end of the frost.

Seedling bushes are planted in holes pre-filled with hot water at a distance of just over 1 m from one another.

After planting pumpkin seedlings, the wells should be mulched with humus or dried leaves until the seedlings get stronger and regularly watered with very warm water up to 8 liters per bush.

To get a good harvest, you need to organize a warm, humid and well-lit place for the benincas pumpkin. To avoid shading, you need to tie up the bushes of the plant to the trellis and immediately shape them.

To form, you need to leave the main stem, constantly breaking off the side shoots.

In order for the ovaries to form as soon as possible, you need to help pollinate the plant yourself: with the help of a brush, transfer pollen from male flowers to the pistils of female flowers.

When at least 10 fruits are formed on the plant (first half of August), it is necessary to pinch the main stem.

It is best to fertilize the plant with a manure solution in a ratio of 1:10 every 10 days, watering the plant with 2 liters of this solution.

Ripe fruits are white inside, not fibrous, taste a little sour. Benincasa’s bark is not as tough as that of other cucurbits.

Benincasa. Useful properties

Benincasa gourd has a whole spectrum of medicinal properties and is widely used in folk medicine.

For example, pumpkin pulp has a pronounced antipyretic and diuretic effect. But when used externally, pumpkin pulp can relieve pain spasms.

Beninkase seeds have a tonic and sedative effect. In addition, healers claim that taking the seeds prolongs life. By the way, fried beninkase pumpkin seeds are also very tasty.

Benincasa in cooking

In summer, the young fruits of benincasse pumpkin are eaten fresh.In addition, they can be stewed, fried, canned, added to soups, stews and sauces. Sweets are very tasty from them.

Due to the ideal snow-white consistency of beninkase pulp, it is used as a base for candied fruits, adding various flavors to it – pineapple, orange and mango juices. It is the candied fruits from benincasa that can be found so often on store shelves.

Very often, halves of wax gourd are used for stuffing with fish, meat and fruit fillings.

It is noteworthy that the fruits of benincase are eaten both ripe and unripe. Unripe pumpkins are very tasty with cheese, canned or candied, but ripe pumpkins are prepared in the same way as ordinary pumpkin or zucchini varieties.

The only contraindication for the use of beninkase pumpkin may be an individual intolerance to this vegetable. There are no other obvious contraindications.

Summing up all of the above, we can add that all the advantages of benincasa wax pumpkin make it a worthy competitor to common pumpkin varieties.Join the lovers of useful exotic at their summer cottage!

diy.ru

Benincasa is the white gourd of Tibet.

There are a great many domesticated pumpkin varieties. Nevertheless, amateur gardeners would like to see such a type of pumpkin growing on their plot, which would differ from others in its attractive appearance, good keeping quality and excellent taste characteristics. Meanwhile, such a pumpkin exists and it is called ‘Benincasa’ (Benincasa hispida).

As soon as this pumpkin is not called: winter melon, white pumpkin, wax pumpkin. Originally this exotic species from the island of Java, however, has shown its ability to grow and develop well in Japan, China and the southern regions of our country. Benincasa is a creeping annual plant. Moreover, it grows quite quickly, and this is provided that it is necessary to cultivate it and care for it in almost the same way as for an ordinary pumpkin.

In addition, there is one more plus – Beninkaze does not need to look for a corner, away from its relatives, i.e.because this type of pumpkin is not cross-pollinated with them. Seeds can be sown directly into the ground after the ground warms up to 10 degrees. Because almost all seeds sprout, you can put two seeds in one hole, dropping them to a depth of 4 cm. In addition, beninkaza is considered a frost-resistant plant, and is able to withstand temperatures up to minus 4 degrees.

Almost before the ripening of the pumpkin, it is covered with a rather thick waxy coating, which, in principle, is very good for long-term storage.The peel of white pumpkin contains large amounts of pectins, trace elements and vitamins.

According to some reports, beninkase contains substances useful for humans that are not found in other types of pumpkin. It is likely that it is for this reason that the healers of Tibet grow white pumpkin in large quantities in order to prepare medicinal preparations of various therapeutic effects from it.

And the list of diseases that can be treated with the juice and pulp of beninase is quite impressive: gastritis, arthritis, atherosclerosis, stomach ulcers, liver diseases, obesity.In addition, beninkase juice is able to remove radionuclides from the body, which is a very useful property in our time.

There are no contraindications to the use of this pumpkin. You can cook a lot of delicious dishes from it. So, both young and old can eat white pumpkin. Benincasa can be stewed, canned, soups made from it, stews, etc. Cut into small pieces and candied fruit can be used like candy, and its seeds are fried and specially taken on a long journey as a sedative.

Considering that this type of pumpkin can be stored for a long time, all dishes from beninkase can be cooked almost at any time, both in early spring and in winter, when there is no opportunity to cook dishes from other varieties of pumpkin.

Read also:

90,000 Rest in Spain (Alicante). Accommodation, excursions, transfers, information.

“Children should eat soup!” – shouted the heroine of the film “At Sea” (which, by the way, should have been included in the mandatory program of preparation for a summer vacation trip with a large family in order to be mentally prepared for adventure).

Yes, our food culture is such that many are used to eating soups on a regular basis. However, in Spain, fewer soups are eaten, and those that are there are decently different from the dishes we are used to. It is unlikely that your children will want to eat something so unusual, but you can get a new gastronomic experience.

What can be called soups is divided into summer – cold, light dishes – and winter – hot, hearty, nutritious.

Classic Andalusian Gazpacho

Gazpacho is a fairly well-known Spanish dish.It is not typically Alicantian, it came from the south, from Andalusia, but gazpacho has become so popular that it can be found everywhere in the summer. This is, in fact, a soup made from tomatoes, cucumbers, onions, garlic, olive oil, vinegar, salt, water, white bread are also added. Sometimes sweet peppers.

It is worth mentioning that the Spaniards themselves usually do not consider gazpacho a soup, it is just a kind of dish.

Melon Gazpacho:

In addition to the classic version of cold gazpacho, with tomatoes, there are other options that are less common.This dish is prepared with watermelon, cherries, etc. Most often, if the gazpacho is not tomato, then melon, and it is sooo delicious.

Salmorejo is another version of the cold soup. In many ways it resembles gazpacho, but there are differences – fewer components (tomatoes, bread, oil, garlic, vinegar), thicker, usually served with ham and boiled egg. Very tasty and very easy to prepare yourself.

Another non-local soup, but let’s leave it here in case you come across it in a restaurant or in a store (you can buy it in a tetrapak, like the previous cold soups).He also hails from the south, from Andalusia, from the hottest part of Spain. The name translates as “white garlic” – and yes, they put garlic in this soup heartily. In addition, it includes ground unroasted almonds, bread, water, olive oil, salt, vinegar. It is served ice, most often with melon wedges or grapes, sometimes salted anchovies.

It probably owes its origin to the Greeks or the Romans.

Photo taken from here, where you will find the recipe for the dish (in Spanish)

The most common variation of hot soups is vegetable puree soups, most often from squash or pumpkin.Very delicate. Their advantage is their familiar and familiar taste.

A dish of unusual appearance and composition, and also non-local: typical for the Castilla-La Mancha zone, but in Alicante in the cold season it is also eaten with great pleasure.

Although in essence it is a very simple garlic soup : meat broth, fried bread (already put on the plate), red pepper, bay leaf, garlic, olive oil. Usually served with a half-baked egg, which is hammered into the soup at the last moment, grasps on top and stays moist inside.

photos from elplatotipico.blogspot.com.es

Local winter dish, named after the type of container in which it is cooked: a saucepan or an earthen pot. This is a very thick soup, in which beans, rice, potatoes, leaves of vegetables (for example, cabbage, which is rare for Spanish cuisine) are put, and spicy chorizo ​​sausages, ribs, and giblets are used as meat.

This type of food is great for local winters, deceptively warm, however, in houses without heating, the cold and humidity penetrate to the bone, and the hot rich soup helps to warm up.

On my own I would like to add that this is a typical “men’s food”: not every woman will be happy to see, for example, a pig’s ear in her plate 🙂

In the photo – gazpacho de Castaglia, served with garlic sauce and honey (separately)

You were probably surprised to see this name on the list again, and even in the hot soups section? Surprise! Andalusian gazpacho is a cold soup, but gacpacho manchego (that is, a variation from the Castilla-La Mancha region) and gaspacho alicantino (in Alicante, if globally, and by the names of the provincial cities – in particular, the influence of the mountain cuisine of Castilla-La Mancha) – these are winter soups, hot, thick, with a lot of meat (usually game: partridge, rabbit, hare), bread crumbs, onions.

Most often served with yeast-free cakes.

We will continue the section as the material is replenished.

90,000 The place of soups in Chinese cuisine – an overview from the CHUANYU restaurant

How much do the Chinese like soups?

Soups occupy an important place in Chinese cuisine and are one of the obligatory dishes of the daily diet of the people of the Celestial Empire. Soup has always been a special part of Chinese culinary culture as it is considered one of the most nutritious and easily digestible foods.Trusted for millennia, soups have been used as natural remedies to strengthen the immune system, fight common diseases, and boost energy levels in adults and athletes. In addition, there is an ancient tradition in China to treat colds with soup. These views are closely related to traditional Chinese medicine. The secret of the benefits of Chinese soups lies in the effectiveness of the natural herbs used. Popular ingredients known to help boost energy levels include codonopsis root (commonly known as dan chen), citrus peels and cordyceps, among others.

Since soups are eaten as one of the main dishes in China, special attention is paid to broth. For broth, meat, bones, eggs, seafood, vegetables, fruits, cereals and mushrooms are used.

Soup varieties

There are a huge variety of soups in China . However, in general, they can be divided into two main categories: liquid soups, made with clear broth and do not require lengthy cooking, and thick soups, which are cooked more slowly, with the addition of several broths at the same time, often with starch added as a closer thickener. towards the end of the cooking process.

The most popular soups among the Chinese

The most popular soups in Chinese cuisine are:

  1. Noodle wonton soup (云吞 面). Traditionally, the soup consists of egg noodles and wonton dumplings served in a flavorful chicken, pork or seafood broth. The dumplings are usually stuffed with minced pork or shrimp, lightly seasoned with sesame oil, soy sauce, and grated ginger. The traditional Cantonese version of the dish is usually served with chopped garlic and chives sprinkled over the soup.
  2. Cantonese seafood soup (海皇 羹). Cantonese Seafood Soup is a popular Chinese dish commonly served in famous restaurants in China and Hong Kong. Although there are many ways to prepare the soup, depending on the ingredients used, it is usually white in color and has a thick texture. The soup is often made with shellfish, shrimp, mussels, minced fish, ginger, garlic, lemongrass, oyster sauce, and rice wine.
  3. Shark fin soup (魚翅 湯).Shark fin soup is a popular Chinese soup made with shark fins and seasoned with chicken or other broth. Shark fin has a neutral flavor and is used in the dish to add texture. It is believed that the first shark fin soup was invented by the emperor during the Song Dynasty, who wanted to show guests his strength, wealth and generosity. Because of this belief, today the preparation and serving of this expensive dish is considered a sign of respect in China.
  4. Slow Cantonese Soup (老 火 汤). Slow cooking is a Cantonese technique for making soups by slowly boiling meat and any other ingredients over low heat. Traditional Chinese slow-cooked soups are made with lean meat, fish, vegetables and natural flavors such as fresh herbs. Because soups are known for their health-promoting properties but take a long time to prepare, chain soup stores have become quite popular in Cantonese-dominated cities such as Hong Kong.
  5. Tomato soup with egg (番茄 蛋花湯). This soup is a classic Chinese dish. It is made from coarsely chopped tomatoes and green onions and simmered in aromatic pork broth. At the end of cooking, add eggs to the soup.
  6. Chinese winter pumpkin soup (冬瓜). Winter Pumpkin Soup is a classic Cantonese dish popular throughout Southeast Asia. Although winter gourds ripen in summer, they have a long shelf life and can last up to a year.In addition, donggua – as the Chinese call such a pumpkin – is especially prized in Chinese cuisine for its diuretic and immunity-boosting properties. Although the delicate flesh of the donggua has no flavor of its own, the velvety, almost translucent cubes of this Chinese melon easily take on the rich flavor of the pork or chicken broth from which the soup is made. Sometimes chicken, pork ribs, ham, bacon, dried shrimp or anchovies, crab meat, pearl barley, goji berries and mushrooms are added to the soup.
  7. Danhuatan Soup (蛋 花 湯) is one of the main soups in Chinese cuisine. The soup is prepared by dipping beaten eggs into hot broth. Although easy to prepare, this soup can be garnished with a variety of ingredients, making it a versatile dish. The most common broth used in Danhuatang soup is chicken broth, although vegetable broth or any other flavorful broth can be used. Additional ingredients include tofu bean curd, chives, and sesame oil. Vegetables, peas and tomatoes are also sometimes added to the soup.

The hottest Chinese soup

Among the soups of Chinese cuisine, the most spicy is Hulatang (胡 辣汤). Hulatang is a soup that originated in the Henan region, although today it is more popular in northern China. The soup usually contains ingredients such as beef, noodles, ginger, vinegar, flour, and vegetables, and may also include potatoes, carrots, zucchini, cauliflower, and spinach. Hulatang has a thick, sticky texture and a strong pungency, which is imparted by the large amount of black pepper and chili powder in the composition.Hulatang is usually served alongside steamed Chinese scones and tortillas, which are usually cut into small pieces and added to the soup. Other soup additions include chives pie and deep-fried dough sticks. Some people like to sprinkle coriander on the soup or add sesame oil or chili oil before eating. The hottest Chinese soup is believed to have originated during the ancient dynasties of China, when a high-ranking official received a secret recipe from a monk and prepared it for the eleventh emperor of the Ming dynasty, Jiajing.

How soups are served in China

In China, soup, as a rule, is not served as the first dish, it is eaten after the rest of the dishes and it is believed that it contributes to better digestion of food. Most often, soup is a lunch or evening meal. In China, the balance of dishes and products on the table is strictly monitored – spicy dishes are neutralized with unleavened rice, liquid ones are also not eaten separately, but are balanced with “solid” foods. So, the soup is often served along with an appetizer in the form of steamed yeast buns without filling.

Wax pumpkin, winter pumpkin, winter melon (seeds 2020, price for 30 pcs) shipment from Ukraine

Description

Wax gourd, or winter gourd, or winter melon (Latin Benincasa hispida) is a herbaceous vine, a species of plants of the genus Benincasa of the Pumpkin family (Cucurbitaceae). It is widely cultivated for its very large edible fruits, reaching 2 m in length.

Wax gourd

In unripe fruits, the surface is velvety; as it ripens, it becomes smooth and becomes covered with a waxy coating.Thanks to this bloom, the wax gourd fruit can be stored for quite a long time after it is cut. Initially, the plant was cultivated only in the countries of Southeast Asia, then it was widely spread in the countries of South and East Asia. Wax gourd has a wide variety of culinary uses.

Wax gourd

Wax gourd requires very warm weather to ripen, but despite this, it can be stored for a long time. Therefore, it is eaten throughout the winter in countries such as China, as one of the few vegetables available in the winter.For this reason, it is called “winter melon” in China. In winter, pumpkin is usually stored for up to 12 months.

Wax Gourd

In Chinese cuisine, gourd is used as a base for soup. The soup itself is often served in a pumpkin-carved bowl. Also, various candied sweets are made from pumpkin. For example, New Year’s sweets (táng dōng guā) that are specially prepared for the New Year’s festival. Pumpkin is also used as a filling in one national Chinese pie “Beloved” (lǎopó bǐng). It is also the main filling for Chinese and Taiwanese mooncakes prepared for the Mid-Autumn Festival.

Wax Gourd

Wax Gourd is also called kandol, condo or gondola in the Philippines. There, candied sweets are made from it and used in the filling in national buns (hopi). They are also components in some national soups (sabau) and fried dishes (guisado).

In North India and Pakistan, the vegetable is used to make Petha candies. In South Indian cuisine, it is used in curries. There is also a dish of wax gourd and cottage cheese or kefir in India.

In Ayurveda, it is used to increase appetite, and fresh juice is used to treat kidney stones. Seeds prepared with milk are used to increase sperm count and improve sperm motility.

Sometimes the fruit is used to make special-tasting drinks with sweetened caramel sugar to enhance the taste. In Southeast Asia, you can find iced waxy melon tea in stores.

Shoots, tendrils and leaves can also be used as herbs in food preparation.

90,000 Green Soup – 7 Best Recipes for Making Green Soups

Greetings, my dears! We continue the series of recipes for vitamin soups. In previous episodes, we cooked sorrel soup, from young nettle with an egg, as well as a delicious vegetable soup for weight loss.

Today we will cook with you a variety of green soups, including Thai Green Curry and Azerbaijani dovga. All of these recipes are delicious and will help you prepare vitamin-rich meals. Well, you can calculate the number of calories consumed using a free online calculator.

So, get inspired, arm yourself with the necessary products and proceed to making your favorite soups. And then do not forget to write in the comments which recipe you liked the most. Enjoy your culinary creativity!

Recipe for the classic green sorrel and egg soup

You can find more recipes with sorrel in this article. In the meantime, I am sharing with you the cooking method that my children like. It turns out delicious, satisfying and healthy!

Take:

  • 300 gr.sorrel
  • 4 pcs. potatoes
  • 3 raw eggs
  • 300 gr. meat on the bone

Method of preparation in stages:

Cook the broth, take out the meat and put the diced potatoes in a saucepan.

Beat the eggs and mix well, cut the sorrel.

Put the sorrel into a saucepan and pour in the eggs. Cook for another 5 minutes and turn off the heat. Bon Appetit!

Cooking Thai Green Curry Soup with Chicken

Thai dishes are characterized by a balance of sweet, salty, spicy and sour.The ingredients and composition of Green Curry will vary depending on the cooking method. In Thailand alone, it is prepared according to 20 different recipes.

If you don’t have palm sugar, you can substitute plain sugar or cane sugar instead. Thai round eggplant can be replaced with regular eggplant, and the pea vegetable can be completely excluded from the recipe, taking more chili peppers instead. Enjoy your cooking!

Ingredients:

  • Chicken breast – 500 gr.
  • Green curry paste – 2-3 tablespoons
  • Coconut milk – 400 gr.
  • Thai round eggplant – 300 gr.
  • Pea eggplants – 1 handful
  • Winter melon – 1 pc.
  • Onions – 1 pc.
  • Garlic – 4 cloves
  • Ginger root – small piece
  • Kafir (wild lime) leaves – 8 pcs.
  • Hot chili pepper – 1-2 pcs.
  • Sweet chili pepper – 2-3 pcs.
  • Lime – 1 pc.
  • Palm or cane sugar – 1 tablespoon
  • Fish sauce – 3 tablespoons
  • Olive oil – 2-3 tablespoons

Cooking steps:

Cut chicken breast into small slices into quarters and throw into the water with lime so that they do not darken.

Peel and cut the winter melon into small pieces. Finely chop the onion. Chop the garlic and add to the onion.

Finely chop the peppers.

Add the curry paste to the heated olive oil and stir for 2 minutes. Put the onion and garlic in the pan and fry for a couple of minutes.

Add chicken and 100 ml of water, simmer for about five minutes.

Place Thai round and pea eggplants.If the latter are not available, the spiciness of the soup can be enhanced with an extra chilli.

Add winter melon and coconut milk.

Put ginger, wild lime leaves, peppers, stir, let it boil and cook for 3 minutes.

Add lime juice, fish sauce and palm sugar. Salt to taste, cook for another 3 minutes. Turn on the fire and let it brew for 5 minutes. Bon Appetit!

Video on how to make green puree soup with frozen or canned peas

Creamy soup made from canned green peas, onions, celery, chili, garlic, spices in chicken broth and cream turns out to be very tasty, tender and satisfying.There are a lot of vitamins in this dish, so I recommend cooking in winter!

Recipe for green cabbage soup from frozen spinach

These cabbage soup perfectly refreshes and does not overload the stomach. Therefore, for cooking in the heat, the very thing! And how many natural vitamins are there!

Prepare in a 5 liter saucepan:

  • 1 brisket
  • 4-5 potatoes
  • 3-4 boiled eggs
  • 2 raw eggs
  • 1 onion
  • 2 tablespoons
  • lemon juice 901 bunch of green onions

  • 1 bunch of parsley and dill
  • frozen spinach
  • salt, pepper to taste

Cooking steps:

Cook the broth from the brisket, periodically removing the foam.Then cut the potatoes and eggs into cubes.

Cut the onion into half rings.

Cut greens: onion, parsley, dill and spinach.

Fry the onion in a pan with vegetable oil and add it to the stock with the broth. We put potatoes there.

Prepare a dressing for cabbage soup: beat raw eggs with a whisk and pour lemon juice into them.

When the potatoes are almost cooked, add spinach and boiled eggs to the saucepan.After 5 minutes, pour in the dressing with lemon juice.

Add the remaining greens to the cabbage soup and leave to simmer under a closed lid for another 5-7 minutes. Bon Appetit!

How to make green beans soup with chicken and mushrooms

This dish turns out to be very appetizing and satisfying. If you feed small children with such a soup, I recommend not adding mushrooms, since they are very allergenic and too heavy for the children’s gastrointestinal tract.

Ingredients:

  • 2 chicken thighs
  • 400 gr. green beans
  • 100 gr. frozen mushrooms
  • 5-6 potatoes
  • 1 carrot
  • 1 onion
  • salt, pepper, bay leaf
  • vegetable oil for frying
  • herbs, favorite spices

Cooking steps:

2

Cook broth from chicken, not forgetting to remove the foam.Fry onions and carrots in vegetable oil.

Take out the thighs from the broth, separate the meat from the bone. Cut the potatoes into cubes.

Put green beans, mushrooms, potatoes, frying, bay leaves and salt with pepper to taste into the boiling broth. Cook until tender and serve. Bon Appetit!

Vegetarian Green Creamy Rice and Cauliflower Cream Soup

This dish is the perfect lunch for vegetarians or those on a healthy diet.I would also recommend this soup for cooking even for little children from 8 months old, because it is very healthy and has a pleasant creamy taste.

Take:

  • Broccoli – 3-4 large inflorescences
  • Rice – 100 gr.
  • Onion – 1/2 part
  • Carrots – 1/2 part
  • Flour – 1.5 tablespoons
  • Chicken stock – 500 ml
  • Milk or cream – 100-150 ml
  • A slice of butter for frying
  • Salt, pepper – to taste

Method of preparation in stages:

Cook the rice in advance until cooked.Chop onions and carrots, fry them in a saucepan in butter. Add flour and mix with frying.

Pour the chicken stock into a saucepan, add the broccoli and cook until the buds are soft. Add rice. Salt and pepper to taste.

Use a blender to puree the soup and add cream. Serve croutons for the finished dish and decorate with herbs. Bon Appetit!

Azerbaijani dovga – green soup with kefir or sour cream

Such a tasty and healthy soup can be served as an independent dish or with heavy food, because it improves and accelerates the digestion process.By the way, connoisseurs of Azerbaijani cuisine say that the next day, dovga becomes much tastier than on the day of preparation. The soup can be served hot or cold.

Ingredients:

  • Gatyg (kefir) – 1 liter
  • Water at room temperature – 0.5 liters
  • Egg – 1 pc.
  • Flour – 1 tablespoon
  • Cilantro – 100 gr.
  • Dill – 100 gr.

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