When nature awakens and the herbs and leaves start to grow, reaching out for the sun, it’s high time to go to the countryside and collect some young nettles, which are rich in vitamins. You can use them for delicious and super healthy nettle soup and also make drinks full of goodness and “beauty” vitamin E.
There is something mentally soothing about nettle soup. It’s a combination of factors that spring is finally here, the richness of vitamins in the unusual ingredient and the fact that you actually collected your own food in the wild – when was last time you did that?
The nettle soup proclaims: Spring has come, I’m good for you, and you’re a great gatherer!
Sorrel soup is a very refreshing and light soup with a slightly tangy lemon-like taste. This taste comes from the main ingredient of the soup – sorrel leaves.
Those folks in Russia who are lucky to have a datcha – a land allotment with a small or not so small house/mini- cottage, grow sorrel leaves there and then pinch whatever quantity they need for the soup or salad.
Those with the business mindset sell sorrel away together with other veggies and groceries at the local markets.
Sorrel is reach in vitamins C, B and K and iron. Cook this traditional summer/beginning of autumn Russian soup – it’s very easy!
This is an extremely easy and very healthy start of the day. This food is particularly popular for breakfast with children and women in Russia.
Tvorog is a product similar to cottage cheese but a bit drier and more pressed. It is a great source of protein and it is rich in calcium. Smetana,which is similar to crème fraîche, moisturizes the tvorog’s texture.
Method:
Mix tvorog with Smetana using proportions to your taste.
Decorate with berries.
If desired, you can use other sweeteners – sugar, jam or honey.
Sweet scrumptious toasts grenki are going to make your day right from the start! This very straightforward recipe that will be highly appreciated by children or those with a sweet tooth.
Extra twists to taste: Add cinnamon or vanilla sugar to the egg wash. Substitute milk with cream.
Semolina porridge is a very popular with children and often served at kindergartens in Russia.
It has custard-like texture and can be sweetened by berries or jam for the delight of the little ones.
It is cooked very quick, but there is a little trick – once the porridge starts boiling, you will need to constantly stir it to prevent burning or lumpiness. Good news that it will only take up to 3 minutes.
So if you can buy semolina groats from Russian shops or in your grocery store (dry good section) try out this quick recipe.
