Vegetable dishes.

Spinach Sandwiches Required: 800 g spinach, 15 medium tomatoes, 2 eggs, 4 tablespoons. butter, 120 g cheese, parsley, 4 slices of coarse rye bread.

Preparation Sort out the washed spinach and dry. Cut the tomatoes and boiled eggs in half. Toast the bread in a toaster and brush with butter. On each slice of bread, put spinach and half a tomato, cover with half an egg on top. Put grated cheese on sandwiches and bake them for 2-3 minutes.

White cabbage with apples Required: a head of cabbage (800 g), 3 apples, 2 tbsp. butter, 2 tbsp. cumin, 1 tbsp. wheat flour, 1 h. sugar, 1 cup sour cream, salt, herbs and vinegar.

Preparation Rinse the peeled cabbage, remove the stump from it, cut into small strips. Place chopped cabbage in a saucepan, add oil and bring to a boil. Then season with finely chopped apples, caraway seeds, sour cream and continue to cook until cooked. When the cabbage is ready, add salt, flour and sugar. Before serving, garnish with finely chopped herbs.

Potatoes in milk Required: 1 kg of potatoes, 1 glass of milk, 2 tbsp. oils, chopped herbs.

Preparation Wash potatoes, peel and chop into small cubes. Boil in water for 10 minutes, then drain and add boiled milk, cook for 25 minutes on low heat. Season the cooked potatoes with oil, mix and sprinkle with chopped herbs on top.

Baked spinach with egg Required: 500 g spinach, 1/3 cup milk, 3-4 eggs, 2 tbsp. oils, dill.

Preparation Boil chopped spinach in salted water. Simmer it with butter in a pan, then add eggs with milk and bake in the oven. Decorate the resulting dish with dill.

The drinks.

Compote of prunes, raisins and dried apricots Required: 50 g of dried apricots, 100 g of prunes, 50 g of raisins, 1/2 cup of sugar.

Preparation Rinse fruit 2-3 times in running water. Pour prunes with 3 glasses of water with sugar, cook for 15 minutes. Then put raisins and dried apricots in a saucepan, cook for another 5 minutes. Cool the finished compote.

Fresh plum compote Required: 200 g plums, 1/2 cup sugar.

Preparation Rinse the plums, remove the seeds and make several longitudinal cuts on them. Combine sugar, 2 cups hot water and fruit, mix thoroughly, bring to a boil.

Dried fruit compote Required: 200 g dried fruit, 1/2 cup sugar.

Preparation Rinse dried fruits in warm water, select apples and pears, add 4 glasses of water to them and cook for 30 minutes. Then add the remaining berries and fruits, season with sugar and cook for 5 minutes.

Currant kissel Required:

1 cup currant, 3/4 cup sugar, 2 tbsp. potato starch.

Preparation Rinse the berries thoroughly and soften with a spoon, pour in 1/2 glass of water and rub through a sieve. After squeezing the currants, pour the mass with 2 cups of water, bring to a boil, cook for 5 minutes and strain. Add sugar to the resulting broth, bring to a boil, add potato starch diluted in a small amount of water and boil again. Pour the squeezed juice over the finished jelly.

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