12 Spring Recipes: Lean On Vegetables (Part 1)

In the spring, when the body is so lacking in vitamins, you need to pay more attention to the organization of nutrition. This means including more greens and vegetables in your diet. Salads with spinach, cherry, radish, diet soups, seafood, broccoli, vegetable pie for tea-all this will help you resist beriberi and keep yourself in good shape. Proper nutrition is the key to health!

1. Salad “Vitamin”

Ever need:

• 200 g spinach,
• 50 g of cherries,
• 6 pieces of radish,
• 4 cherry tomatoes,
• 4 boiled quail eggs,
• 50 g green onions,
• 1 tablespoon lemon juice,
• 4 tablespoons olive oil,
• salt.

Preparation:

1. Wash the spinach and cherries with cold running water and dry them well on a paper towel. Tear the spinach, and cut the cherry into small pieces.
2. Wash the radishes and cut them into thin circles. Cut the cherry tomatoes into halves. Clean the quail eggs and also cut them into halves. Wash the onion, dry it well and cut it into rings.
3. Combine all the ingredients, add salt to taste and mix gently. Lightly whisk the lemon juice with the olive oil. Pour over the salad and serve immediately.

2. Spinach salad with wild garlic, mushrooms and radishes

Ever need:

• 200 g spinach leaves,
• 60 g of cherries,
• 100 g of mushrooms,
• 1 bunch of radishes,
• 4 cherry tomatoes,
• 4 eggs,
• 1 bunch of green onions,
• 3 tablespoons white wine vinegar,
• salt, ground black pepper,
• 6 tablespoons of vegetable oil.

Preparation:

1. Hard-boiled eggs, peel and cut into slices. Wash the spinach and cherries under cold running water, dry them and pick them in small pieces.
2. Clean the mushrooms, wipe them with a damp cloth and cut them into thin slices. Peel the radishes, wash them and cut them into thin slices.
3. Wash the cherry tomatoes, dry them and cut each into 4 parts. Peel the green onions, wash them, dry them and cut them into rings. Mix vegetable oil with vinegar, salt and ground black pepper.
4. Mix everything carefully and season the salad with oil and vinegar.

3. Roll with sea gifts

Ever need:

• 0.5 kg of frozen squid (or frozen squid fillet),
• 4 medium onions,
• 400 g lightly salted salmon,
• 100 g of red caviar,
• lavash (thin),
• vegetable oil for frying,
• salt, ground black pepper (to taste),
• salad leaves for decoration.

Preparation:

1. Defrost the squid, gut it and remove the surface film. Rinse well. Place in a saucepan and cook in salted water for no more than 2-3 minutes. Then remove with a slotted spoon, cool and cut into thin strips.
2. Peel the onion, wash it and cut it into half rings. Cut the fish into thin slices, and then each one into thin strips or small squares.
3. In a deep frying pan, heat the vegetable oil and fry the onion in it until Golden. Put the onion on a paper towel, let the fat drain, and if necessary, even blot on top. It is important that the onion is as dry as possible.
4. Squid, onion, red caviar, salmon, combine, mix and season to taste with salt and pepper. Spread out the pita bread, put the filling on top.
5. Roll the pita bread into a tight roll, wrap it in lettuce leaves and cut it into pieces with a sharp knife (if necessary, each piece can be fixed with a skewer).

4. Chicken soup with broccoli

Ever need:

• 2 chicken fillets,
• 1 onion,
• 1 carrot,
• 2 tablespoons vegetable oil,
• 200 g frozen broccoli,
• 2 tomatoes,
• salt, ground black pepper.

Preparation:

1. Pour 2 liters of water over the chicken fillet, bring to a boil and cook over low heat for 1.5 hours. Strain the broth and cut the fillets into strips. Chop the onion, peel the carrots, wash and cut into circles.
2. Brown the prepared vegetables in vegetable oil. Bring the broth back to the boil, add the fried vegetables and cook for 3 minutes. Then put the broccoli and cook for 5 minutes after re-boiling.
3. Peel the tomatoes, chop them coarsely, add them to the broth with the vegetables, add salt and pepper, and cook for another 5 minutes.
4. Pour the soup on plates, put chicken pieces in each. You can decorate with greenery.

5. Chicken soup with broad noodles

Ever need:

• 1 small chicken (1.2 kg),
• zest and juice of 1 lime,
• 200 g wide starch noodles,
• 1 head of broccoli,
• 2 tablespoons soy sauce,
• 1 egg,
• 5 garlic cloves,
• 2 tablespoons vegetable oil,
• a few green onion feathers.

Preparation:

1. Wash the chicken, pour 2.5 liters of water, bring to a boil, remove the foam and cook over low heat for 2 hours. An hour after starting cooking, add the lime zest and 2 peeled garlic cloves.
2. Then strain the broth and separate the chicken fillet from the bone. Soak the noodles in cool water for 15 minutes, then flip them into a colander and cut into pieces no more than 5 cm.
3. Divide the broccoli into inflorescences. Bring the broth back to the boil, add the broccoli and cook for 5 minutes.
4. Chop the chicken fillet in a blender, mix with the soy sauce and egg, shape the meatballs and put them in the broccoli broth along with the noodles. Pour in the lime juice and cook for 3 minutes.
5. Peel the remaining garlic and cut into slices. Fry in vegetable oil until Golden. Cut the green onion feathers into circles.
6. Ready soup pour on plates, add fried garlic and green onions to each.

6. Vegetable soup with Turkey

Ever need:

• 100 g dry beans,
• 600 g Turkey fillet,
• 1 carrot,
• 1 onion,
• 4 potato tubers,
• 200 g frozen broccoli,
• 20 g chopped dill and parsley,
• ground black pepper,
• salt to taste.

Preparation:

1. Dry beans soak overnight in cold water. Wash the Turkey fillet, pour 2.5 liters of cold water, put on the fire, bring to a boil and cook under the lid on a low heat for 1 hour.
2. Then strain the resulting broth and cut the Turkey fillet into small pieces. Put the swollen beans in the broth and cook for 30 minutes.
3. Wash, peel and cut the carrots into strips. Peel and chop the onion. Wash the potatoes, peel them and cut them into cubes. Put the vegetables in the soup and cook for another 10 minutes.
4. Add the broccoli, salt and pepper and cook for 5 minutes. Ready soup pour on plates, in each put the sliced pieces of Turkey fillet, chopped dill, parsley and serve.