Our grandmothers and great-grandmothers said that if there was a jelly or roe of rhubarb on the table, then summer came.
Useful properties of rhubarb have been discovered in China. In Russia, this plant was considered a valuable export commodity. Peter I introduced a state monopoly on the cultivation of rhubarb, and this brought a good income to the tsarist treasury. Now the rhubarb grows in many people in the country. In this plant a rich set of acids, vitamins, minerals: apple, lemon, oxalic, vitamins B, C, PP, phosphorus, potassium, calcium, magnesium, etc. Rhubarb is very useful in diseases of the digestive system.
Summer soup with rhubarb
Ingredients:
600 grams of rhubarb stalk,
1 cup kefir,
1 egg,
150 g of white breadcrumbs,
100 g of sugar,
1.5 liters of water,
vanilla sugar,
cinnamon, cloves.
Cooking method:
remove rhubarb stems and finely chop. Water boil, throw in it 1-2 cloves, a pinch of cinnamon and sugar. Then pour rhubarb, white crackers. Boil for about 2 minutes and
remove from heat. Beat with a mixer until mashed. Separate the yolk from the protein, whisk it with yogurt (you can take curdled milk) and enter into the soup, stirring constantly. Beat up protein with vanilla sugar before serving. And put in each plate on a protein ball.
In 100 g of soup-puree 30 kcal.
Stuffed cabbage leaves of rhubarb
Ingredients:
600 grams of homemade meat (pork and beef),
8-10 leaves of rhubarb,
1 carrot,
1 onion,
a glass of rice,
garlic,
greenery,
salt,
pepper,
8 tbsp. l. sour cream,
5 tbsp. l. tomato paste.
Cooking method:
Rice boil until half cooked, a little salt. Allow to drain water, cool. Onion finely chopped, grate the carrots on a fine grater. In the mince add carrots and onions, a little greens, rice. Salt and pepper. Stir well. Leave the rhubarb leaves (without legs) and dry it. You can use young leaves on both sides. In the middle of the sheet put 1-2 st. l. Minced meat (it all depends on the size of the sheet). Collapse the rhubarb leaf with an envelope. It is better to use dishes with a thick bottom or multivarku. Put the cabbage rolls in a saucepan. Mix sour cream, tomato paste and garlic cloves garlic crocheted through garlic. Mix. Put on top cabbage rolls. Pour the cabbage rolls with warm water until half. After boiling, reduce the heat and simmer the cabbage rolls under the lid for 40-45 minutes.
In 100 grams of cabbage rolls, 35 calories.