As you know, in winter our body lacks vitamins, minerals and other useful substances. Still would! After a summer abundance of fresh fruits and an autumn vegetable table, the winter menu seems too empty, boring, monotonous and devoid of any benefit.

We hasten to please you: the diet in the cold season can be rich and healthy. And we are not talking about insanely expensive overseas products, but about quite familiar and simple ingredients that diversify any menu.

Idea #1: Include Cocktails and Smoothies in the Winter Menu

Smoothie is considered to be a fairly “young” drink, however, in fact, it was invented almost 100 years ago, in the 30s of the twentieth century. This drink contains an incredible amount of nutrients, and therefore it not only replenishes the body with vitamins, but also promotes weight loss.

A smoothie is a thick smoothie made from fresh fruits, berries or vegetables. A feature of smoothies is the presence of pulp; this allows you to save more nutrients. Today, this drink is an integral part of proper nutrition.

Smoothie products are usually of the same type, combining vegetables with vegetables and fruits with fruits. Winter smoothie ingredients can be used in the following combinations:

• Pomegranate, cranberry, natural yogurt and milk.
• Banana, dates, vanilla, cinnamon.
• Natural yogurt, persimmon and oatmeal.
• Orange, tangerine, grapefruit, lemon, yogurt, honey.
• Kiwi, banana, mint.

The beauty of making smoothies is not only simplicity, but also the absence of any restrictions. You can combine any natural products, inventing more and more new recipes. You can use honey as a sweetener, and a mint leaf or a pinch of cinnamon will add an unusual note to the drink.

Do not ignore the usual natural cocktails and juices. Carrot juices, citrus smoothies and other fruit and vegetable drinks will bring a lot of benefits in the cold season and help improve health and maintain youth.

Idea #2: It's time to try cereal sprouts

Incredibly helpful and delicious product are germinated grains. The fact is that during germination, enzymes are formed in the seeds that can break down complex proteins and carbohydrates. Thus, sprouted grains improve the absorption of other products and contribute to weight loss. In addition, sprouts contain:

• Vitamins of groups A, B, C, E and PP are necessary to improve metabolism, slow down aging, improve the condition of hair, nails and skin and the normal functioning of the body as a whole.
• Chromium, necessary for enhancing the action of insulin, removing toxins and strengthening bones.
• Lithium, which improves the functioning of the immune system, neutralizes the effects of alcohol and regulates fat and carbohydrate metabolism.
• Enzymes are enzymes that speed up chemical reactions. Enzymes improve the functioning of the gastrointestinal tract and improve metabolic processes.
• Fiber, which acts as an antioxidant, lowers blood sugar and cleanses the body of toxins.

Thus, germinated grains are a storehouse of substances needed by the body in the cold season. Almost any grain can be germinated for human consumption. Wheat, rye, oats, rice, lentils, as well as other grains and legumes will bring many benefits and variety to the winter diet. Sprouted grains can be added to salads and soups, and can also be used to make yogurt and smoothies.

Idea #3: Homemade sauerkraut is a storehouse of vitamins

The traditional winter sauerkraut salad contains a huge amount of vitamins and minerals. Cabbage, sauerkraut at home, is without a doubt one of the most healthy meals during the cold season.

Why is this product useful?

• Vitamin C - participates in metabolic processes, improves blood circulation and the condition of blood vessels, and is also a powerful energy drink.
• Vitamin B6 - is involved in almost all body processes, including - is necessary for the normal functioning of the immune system.
• Vitamin U - prevents diseases of the gastrointestinal tract, is involved in the production of collagen and has a rejuvenating effect.
• Vitamin P - is an antioxidant, and also improves the condition of blood vessels.
• Vitamin K - prevents the formation of blood clots, and is also necessary for the absorption of calcium.
• Iodine is necessary for the stabilization of hormonal levels, the normal functioning of the thyroid gland and the functioning of the immune system.
• Potassium - is needed for the normal functioning of the cardiovascular system and the removal of toxins from the body.
• Zinc - stops inflammation, renews the skin and strengthens bones.

Thus, cabbage is a storehouse of truly "winter" vitamins necessary to maintain immunity, fight pathogens and strengthen bones. A portion of this salad is able to saturate the body with a daily dose of nutrients.

It is worth noting that we are talking only about sauerkraut, sauerkraut at home. Store-bought alternatives may contain preservatives and sugar that will negate the benefits.

Idea #4: Raisins, dried apricots and other dried fruits. How could it be without them

Dried fruits can be a great alternative to all kinds of sweets in the winter season. Dates, raisins, dried apricots, figs and other dried fruits have a lot of useful properties and, moreover, have an amazing taste.

• Figs perfectly strengthens the immune system, improves the functioning of the gastrointestinal tract, normalizes cholesterol levels and compensates for the lack of vitamins A, B and C.
• Dried apricots are a source of iron, which is very useful for low hemoglobin. It is also able to strengthen blood vessels, improve vision, improve the condition of the skin and hair.
• Raisins contain almost all B vitamins and deservedly belong to the most useful dried fruits. It normalizes sleep, has a positive effect on the state of the nervous system and improves immunity.
• Prunes help to remove toxins and toxins, improve metabolism and help fight stress.
• Dates are able to restore iron deficiency, improve brain activity and improve bowel function.

You can use dried fruits both in pure form and as an addition to salads, smoothies and cereals. Regular use dried fruits can quickly improve the condition of the body and overcome the blues.

Idea #5: Laminaria or sea kale. Add it to your diet

Laminaria - incredible useful product on the winter menu. Regular consumption of seaweed allows you to:

• Lose weight. Seaweed is one of the most low-calorie foods. 100 g of kelp contain only 5.2 kcal. A small portion of such a salad can satisfy hunger and saturate the body with vitamins without overloading it with extra calories.
• Cleanse the body. Laminaria is a source of alginic acid, which is able to cleanse the body of toxins, metals and other harmful substances.
• Prevent thyroid disease. The high concentration of iodine in this product improves the functioning of the endocrine gland and prevents the appearance of goiter.
• Improve the functioning of the nervous system. Seaweed contains a fairly large amount of bromine, which helps the body fight stress and improves the functioning of the central nervous system.

As you can see, our 5 products are incredibly beneficial. Include them in your diet during the cold season and you will forget about ailments and colds.

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7 delicious recipes.

© Shutterstock

Traditionally, on Fridays, we make a ready-made menu for you for the week and calculate the required amount of food for a family of two people so that you don’t buy too much, but also don’t end up with an empty refrigerator at the end of the week. You just have to print out our list and, if necessary, make adjustments for other family members, taking into account their appetite.

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Today we have compiled a menu for you for the week from December 23 to 29. Do not forget that December continues, which will last until January 6th. Happy and delicious week!

This week you will need to buy:

Meat and dairy products, fish, eggs:

• Beef 500 g
• Pork 200 g
• Bacon 250 g
• Chicken fillet 500 g
• Cheese 100 g
• Cream cheese or feta 70 g
• Cheese Pecorino 100 g
• Parmesan 150 g
• Butter 80 g
• Sour cream 100 g
• Cream 30 g
• Eggs 3 pcs.
• Fish fillet 800 g

Vegetables, fruits and herbs:

• Potatoes 8 pcs.
• Carrot 3 pcs.
• Onion 3 pcs.
• Onion blue 1 pc.
• Parsley root 1 pc.
• Chinese cabbage 1.5 cups
• Broccoli 500 g
• Bulgarian pepper 2 pcs.
• Tomatoes 1 pc.
• Cherry tomatoes 15 pcs.
• Pickled cucumbers 4 pcs.
• Dried mushrooms 100 g
• Garlic 1 head
• Green beans 5 pods
• Greens 2 bunches
• Mandarin 1 pc.

Grocery:

• Wheat flour 200 g
• Rye flour 450 g
• Spaghetti 500 g
• Corn 2 tbsp. spoons
• White bread 200 g
• Canned white beans 1 bank
• Soy sauce 15 ml
• Dry white wine 100 ml
• Lemon juice 2 tbsp. l

As you remember, we expect that you already have oil, salt, pepper and basic spices.

Remember: our recommendations are very flexible. Replace any product or recipe as you wish, rearrange them - in any case, it will turn out delicious. You can follow our recommendations exactly or just start from them - in any case, you will get seven evenings with wonderful dinners.

From the above products next week you can cook:

Monday

Salads on hastily© shutterstock

Salad with tomatoes and beans

Ingredients:

• cherry tomatoes 15 pcs.
• canned white beans 1 can
• parsley
• olive oil 3-4 tablespoons
• garlic - 3 cloves
• sprig of rosemary
• lemon juice - 2 tablespoons
• fresh ground pepper

Cooking:

heat up olive oil, add coarsely chopped garlic and rosemary to it. Warm up for 1-2 minutes and set the oil aside for 30 minutes so that it is saturated with the aroma of garlic and rosemary.

Then remove the garlic and rosemary from the oil. Discard the rosemary and crush the garlic in a mortar and mortar and return to the oil. Add salt, pepper, lemon juice and a pinch of sugar, mix everything well.

Wash, dry the tomatoes and cut them in half. Finely chop the parsley. Mix beans, tomatoes, herbs and dressing in a bowl, mix everything well and let it brew for 10-15 minutes.

Tuesday

Pickle recipe © Shutterstock

Pickle with mushrooms

Ingredients:

• 4 potatoes
• 1 onion
• 1 carrot
• 1 parsley root
• 4 pickles,
• 100 g dried mushrooms
• 1 bunch of greens
• 2 tbsp. tablespoons of vegetable oil
• 2 liters of water
• salt to taste.

Cooking:

Pour dried mushrooms with boiling water for about 3 hours so that they get wet. Then rinse the mushrooms well, and strain the infusion. Add water to the infusion to a volume of 2 liters and cook the mushrooms in it for about 1 hour.

Finely chop the onion. Grate carrots and parsley root coarse grater. save the bow on vegetable oil, then add the parsley root, carrots and carcasses, stirring, 10 minutes.

Cut potatoes into small cubes. Remove the mushrooms from the broth with a slotted spoon and add potatoes to it.

Cut the mushrooms, add to the pan with vegetables and simmer for 10 minutes. Shift vegetable stew into the soup and cook for 5-7 minutes.

Pickled cucumbers clean from the skin and cut into strips. Chop the greens. Add cucumbers, herbs, salt and, if necessary, cucumber pickle to the pickle. Boil the pickle for another 3-5 minutes.

Serve pickle with sour cream.

Wednesday

© shutterstock

Salad from Chinese cabbage with chicken and cheese balls

Ingredients:

• Chicken fillet - 180-200 g
• Sesame - 2-3 tsp
• Chinese cabbage - 1.5 cups
• Bulgarian pepper - 0.5 pcs.
• Blue onion - 0.5 heads
• Corn - 2 tbsp. l.

For cheese balls:

• Cream cheese or feta cheese - 70 g
• Garlic - 1 tooth.
• Dried basil - 0.5 tsp
• Dill - to taste

For crackers:

• Bread - 2 slices
• Olive oil - 30 ml
• Provence herbs - 0.5 tsp
• Garlic - 1 tooth.

For refueling:

• Sour cream - 4 tbsp. l.
• Soy sauce - 10-15 ml
• Garlic - 2 tooth.
• Tangerine fresh - 0.5 tangerine
• Salt, pepper, spices to taste

Cooking:

Cut the bread into cubes of about 1.5 cm. Mix the olive oil with garlic, Provencal herbs and salt. Place the cubes in a baking dish, fill with the prepared mixture, mix thoroughly and put in the oven for 15-20 minutes at a temperature of 160-170 degrees. Stir them from time to time.

Cut the chicken fillet into strips, salt, pepper, sprinkle with sesame seeds. Fry over high heat for 5-7 minutes, stirring often, not allowing the meat to burn.

Finely chop the cabbage bell pepper thin straw.

Do It cheese balls. For this, take cream cheese or feta, add finely chopped dill, garlic through a press, basil and mash well with a fork. Then from this mass make balls in the palms with your hands.

For dressing, mix sour cream soy sauce, garlic, tangerine juice and spices.

Mix cabbage, corn, finely chopped onion, bell pepper, chicken. Put on a plate, top with cheese balls, croutons, fields Chinese cabbage salad dressing.

Thursday

© Shutterstock

Finnish fish pie calacucco

Ingredients:

• 3.5 cups rye flour
• 1.5 cups wheat flour
• 60 g butter
• lard for lubrication
• 800 g fish fillet (perch or salmon)
• 200 g fatty pork
• 2 tbsp. l. heavy cream
• salt, black pepper

Cooking:

Pour water into flour, add softened butter and salt, knead the dough. Roll out the dough on a floured surface and fold it in half. Now send the dough to the refrigerator, it should stand for 30 minutes.

While the dough is waiting, cut the pork into cubes, pass through a meat grinder, now do the same with the fish. Mix minced meat and add cream, salt and pepper.

We collect our cake. Roll out the dough into a not too thin rectangular layer (the middle should be thicker than the edges). Put the minced meat on one half, cover it with the second half and pinch the edges.

Place in a preheated oven at 250°C until the pastry is browned, 10-15 minutes. Reduce the heat in the oven to 100-110°C and bake for 4-5 hours. Brush the cake with lard from time to time. Cut the finished kalakukko into pieces, fields with melted butter and serve.

Friday

How to cook broccoli © shutterstock

Broccoli soup recipe chicken fillet and cheese

Ingredients:

• 300 g chicken fillet,
• 500 g broccoli,
• 1 carrot
• 1 onion
• 100 g cheese
• 1 st. butter spoon,
• coriander,
• ground black pepper,
• salt to taste
• 2 liters of water.

Cooking:

Wash the chicken fillet, cover with cold water, salt, bring to a boil and remove the foam. Chop half an onion and add to chicken bouillon. Add salt, spices and cook the meat over low heat for 25-30 minutes.

Cut the remaining onion, grate the carrots. Save on butter onions, add carrots and fry a little.

Remove the meat from the broth, put the broccoli in it, bring to a boil and cook the broccoli for 10 minutes. Strain the broth.

Beat the meat, broccoli and roast with a blender with a small amount of broth. Return the resulting puree to the broth, bring to a boil and, stirring, cook over low heat for 5 minutes. Rub the cheese on a grater and gradually add to the soup until completely dissolved.

When serving soup with broccoli, you can add a little butter or sour cream and crackers.

Saturday

© shutterstock

Meat with vegetables in the oven

Ingredients:

• 500 gr. beef pulp
• 1 bell pepper
• 1 tomato
• 1 carrot
• 4 potatoes
• 5 green beans
• 1 onion
• pepper, salt

Cooking:

Rinse the meat, pat dry with paper towels and cut into small pieces. Wash and clean vegetables. Cut tomatoes, onions, bell peppers, carrots and potatoes into slices.

In a separate bowl, combine all the vegetables, add fresh beans, pepper and salt. Mix everything thoroughly and add to the meat.

Put the resulting mixture into a baking sleeve, pinch the edges, pierce the sleeve with a skewer in several places and transfer to a baking sheet. Bake for 40 minutes at 200 degrees.

Sunday

Sometimes they pour it on the finished pasta Carbonara a raw egg! © shutterstock.com

Spaghetti Carbonara

Ingredients:

• olive oil,
• 250 g bacon (fat belly)
• 0.5 cup dry white wine
• 3 very fresh eggs
• 150 g finely grated Parmesan
• 100 g finely grated pecorino cheese
• 3 garlic cloves,
• 500 g spaghetti,
• salt and freshly ground black pepper.

Cooking:

Bring 4 liters of water to a boil in a large saucepan.

In a large skillet over medium heat, heat the olive oil until it begins to boil but does not smoke. Cut the bacon in half lengthwise and then crosswise into small pieces. Fry it, stirring, until it becomes crispy. Pour in the wine and cook until the alcohol smell has evaporated and the wine has reduced slightly, 6 to 8 minutes. Now remove from heat and cover with a lid to keep warm.

In a small bowl, beat eggs with cheese and garlic with a fork.

When the water boils, add the spaghetti and 1 tbsp. l. regular salt. Stir gently so that the pasta does not stick together. Cook until "al dante".

Drain the pasta in a colander, drain the water, reserving half a cup. Let the spaghetti dry a little for 5-10 seconds. (they should still be slightly damp), then transfer to a warmed serving bowl. If the pasta is too dry, add some of the cooking water and stir.

Now the most important! Pour immediately over hot spaghetti egg mixture, sprinkle 1 tsp. sea ​​salt flakes or an incomplete teaspoon of regular salt, mix well. Pour the mixture of bacon and reduced wine into the pasta, season generously with black pepper and mix thoroughly. Serve immediately.

Bon appetit!

Now watch the video recipe grilled fish from simxa.com.ua

Camera/editing: Evgeniya Drach
Style/Food: Olga Drach
simxa. com. ua/

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Lavender fields of Provence© wikipedia.org

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Maya Bay Beach on Phi Phi Lay Island© Shutterstock

Maya Bay Beach on Phi Phi Lay Island© Shutterstock

What dishes should be included in the menu, and which should be discarded? What do nutritionists advise?

“During the cold season, the body requires more calories, which it needs not for playing outdoors or swimming in the river, but for heating its own body,” says nutritionist Alexei Dobrovolsky. - Fresh fruits, vegetables and grass will definitely not keep you warm. So follow your instincts... What do you usually want after a walk in the fresh, frosty air? Of course, not cold okroshka, but some hot rich soup, high-calorie goulash, piping hot meatballs, bacon with garlic ... As a drink - hot tea, warm compote or a warming cocktail.

Fatty meat foods should be present in the late autumn and winter diet. Do not give up fruits and vegetables either - after the New Year, there will be almost no vitamins left in them, so try to lean on them now. Add vegetables to soups, cook warm vegetable sauté as a side dish for meat, and then nothing will threaten your figure.

German Aintopf or Uzbek Shurpa?

Soup - that's what you can not do without in the cold season. It should be hot, thick and preferably a little tangy so that the feeling of warmth settles inside you for a long time. According to statistics, Russian housewives most often cook borsch, cabbage soup from fresh cabbage and chicken noodles (by the way, chicken broth is excellent tool from a cold!).

In the summer, okroshka with mushrooms are introduced into this top three, and in winter pickle, hodgepodge and pea. For some reason, other varieties of soups are not so popular in our country. And in vain - try to cook some new soup for your home, and they will surely appreciate it.

Armenian rich khash, Hungarian goulash soup, German thick Eintopf, Vietnamese chicken pho - there are a lot of options for warming soups in world cuisine. For example, in eastern, Muslim countries, such rich soups are especially popular on meat broths like shurpa, shorba, sorpa or chorba.

For example, to cook shurpa-kavurma, sauté 200 g of onion in a saucepan, then put 700 g of coarsely chopped lamb or beef and fry the pieces of meat well. Then add 300 g of chopped tomatoes, bell peppers and carrots, season the soup with classic Uzbek seasoning - 1 tbsp. spoon of zira, pour everything with boiling water and simmer for half an hour. Then put 700 g of coarsely chopped potatoes, add the right amount of water and cook until the potatoes are ready. At the very end, add 3 tbsp. spoons of tomato paste, 2 crushed garlic cloves and let the dish brew for at least half an hour. If you put rice instead of potatoes, you will get a kind of shurpa called mastava.

Pot, cook!

Pot dishes are another great option as a warming fall/winter meal. It is convenient to cook in earthenware, it is beautiful to serve, and besides, the dishes in it are incredibly tasty and very healthy. True, for culinary success you need to know some of the subtleties of working with clay pots, otherwise the porridge will run away, the potatoes will not boil and the meat will not cause the expected delight.

One of the important rules for cooking in pots: if you add sauerkraut, put a lot of tomatoes, pour vinegar or lemon juice - in general, you create an acidic environment, add root crops (potatoes, Jerusalem artichoke, beets, turnips, radishes) almost ready or even from them refuse, otherwise they will not cook enough and will be half-cooked. Otherwise, no restrictions!

In a pot, you can cook fish, meat, vegetables and even make a sweet dessert. If you are just starting to master earthenware, cook the classics of the genre in it - roast meat with mushrooms. This is a classic, win-win option, because any, even the toughest beef, after a long languishing, turns out to be tender. Pork in pots also comes out incredibly tasty. You can fry the foods separately in advance and then put them in a vessel, or simplify the task and fill it with raw ingredients.

First, put the meat in a cube on one third of the pot, salt it thoroughly, pepper it and make a layer of grated carrots and onions (put a little bacon or smoked pork ribs for piquancy). Then add chopped mushrooms (preferably porcini, but you can also use champignons) and potatoes.

Pour everything with sour cream or cream and a small amount of cold boiled water. Then put the pots in the oven, set the temperature to 160 ° C and forget about them for a couple of hours. You can speed up the process by making 220 ° C in the cabinet, but then it will no longer be classic languor.

In portioned pots, you can cook any soup, but more often they are used for spectacular serving. Moreover, the pot can be closed with a bread lid.

For its manufacture, puff or yeast dough(the second is less preferred due to the lush volume), which is rolled out in a thin layer and a circle or square is cut out. Then the cake must be smeared on both sides with an egg: from the wrong side it acts as glue, from the front it gives a beautiful, fried surface.

Heat the dish in the pot with the dough at 160°C until it is covered. golden crust. The tasting person must break it so that the pieces fall directly into the dish, or cut it and eat it instead of bread - a freshly made cake, saturated with the aromas of food, turns out to be very tasty.

Dish in bread

Soup can be served not only in a bowl or pot, but also in bread, as is customary, for example, in traditional Czech cuisine. Most often, a specially prepared round Rye bread, but you can also take Borodino or ready-made rye loaf with strong crusts. True, before pouring soup into them, you need to take out the pulp, and then dry the bread pan in the oven for at least 10 minutes. And it’s better to fill it not with liquid borsch or cabbage soup, which will instantly soak the crusts and the “pot” can fall apart, but with mashed soup. For example, goulash, thick cheese or mushroom cream soup look great in bread.

Cottage cheese or porridge?

If summer great option for breakfast there was yogurt or cottage cheese, now it is advisable to switch to cereals. In the cold period, it is better that warm food enters the body in the morning. Having decided to cook porridge, first wash the cereal (except for buckwheat, oatmeal and semolina). Rice, millet and pearl barley are first washed with warm (up to 40 ° C), and then with hot water. The first removes starch and dirt from the surface of the grain, the second - the fat that appears during storage, and steams the cereal. Then all types of porridge (except buckwheat) are placed in boiling water.

If you want to cook porridge with milk, it is better to bring it to half-cooked, drain the liquid and add the same amount of milk. For the last 5 minutes, the porridge is boiled over low heat (except for semolina, which takes only 1-3 minutes), so that the cereal has time to swell. Put sugar at the very beginning, but do not abuse it. And do not be lazy to experiment with additives to make the porridge more interesting - cook with raisins, sprinkle with nuts, fresh strawberries, candied fruits, seeds, serve with cherry jam.

Buckwheat porridge is considered the most useful - it is rich in vitamins and minerals (calcium, phosphorus, magnesium and especially iron) and improves the functioning of the gastrointestinal tract. In second place is oatmeal, and rice porrige rounds out the top three healthy cereals and is a good "energy" recharge. However, you should not refuse other types of porridge - semolina, barley, millet.

And it’s also very good to mix different cereals - in such a dish they combine beneficial features grains, and it turns out new taste. By the way, the most famous recipe for porridge mix was invented by A. V. Suvorov, when, during a difficult transition through the Alps, he was informed that the soldiers were suffering from malnutrition and freezing from the cold. He ordered to collect all the few food supplies (barley, millet, peas and a little bit of vegetables) and boil them in a common cauldron. As a result, the army received a nutritious porridge, which they called "Suvorov".

Roast, stew, bigos

Meat with potatoes, cabbage, vegetables, with or without sour cream... Well, what could be better in the cold season? In Polish, Belarusian and Lithuanian cuisines there is a dish called bigos. In ancient times, it was prepared at the royal hunt, and then they began to make it at home, putting fresh and sauerkraut, various types of meat, lard, homemade sausages, smoked meats, mushrooms and a dozen other ingredients into a pot. There are countless options for bigos, but the dish always turns out to be thick and satisfying. First, save the onion head, then add 400 g of sauerkraut to it, 3 tbsp. tablespoons of tomato paste and simmer for about an hour.

In a separate frying pan, fry 200 g different types meat (the more there are, the tastier bigos will turn out): bacon, smoked sausage, beef, pork. Then mix everything, add 400 g of chopped fresh cabbage and a little bell pepper, tomatoes, apples and porcini mushrooms. Pour the mix with wine, salt, pepper, arrange in pots and cook in the oven for at least two hours at 160 ° C. After that, bigos can be immediately served on the table, but it is better to cool it, hold it overnight in the freezer and only then serve it - sauerkraut in a Polish dish will be much tastier.

Pate

Delicious fat pate perfectly warm and satiate. Of course, you can buy it, but it is better to cook it yourself from fresh ingredients. Making pate is very easy. First, chop 250 g of onions and carrots and fry them in vegetable oil. Then randomly cut 0.5 kg of beef or chicken liver and add it to the pan. Simmer everything together until cooked and pour 250 g of butter. As soon as the fat has melted, remove the mixture from the heat, season it with salt and black pepper and grind everything in a blender. For beautiful presentation the finished pate can be put into small curly molds (can be used for cookies) in the form of bunnies, fish or hearts and put in the refrigerator for a couple of hours. Such a spectacular pate can be offered to a child or served for a holiday.

cocktails

Mulled wine, punch, grog, Mexican coffee, hot mojito - there are a lot of options for warming cocktails. The ideal alcohol for hot cocktails are dark rum, cognac, whiskey and wine. It is also possible to make alcohol based on dry transparent alcohol - gin or tequila, but only together with fruit liqueurs. But vodka is an unwanted “guest”, it has enough warming strength, but there is absolutely no aroma. In addition to alcohol, a hot cocktail should contain fruits - primarily citrus fruits, which contain odorous essential oils, vitamins and sourness, which is necessary to achieve the right taste.

Classic mulled wine is not difficult to prepare: for one serving you will need 150 ml of dry red wine, 30 g of honey, several large apple and orange slices, two sprigs of cloves and a cinnamon stick. Mix all the ingredients and heat over low heat in a Turk, not forgetting to stir so that the honey does not stick to the bottom and completely dissolves. Pour the finished mulled wine, along with spices and fruits, into a glass goblet with thick walls.

Beer soup with cheese and bacon

Ingredients:

Dark beer - 1 l
Bacon - 200 g
Grated cheese - 100 g
Black bread - 6-7 slices
Garlic - 3 cloves
green onion- 4 feathers
Butter - 80 g
Flour - 50 g
Yolks - 2 pcs.
Milk - 100 ml
Mustard - 2 tbsp. l.

Pour the beer into a bowl and leave for 1 hour.

Lightly fry the flour in a saucepan, then add the oil, mix. Pour in beer and bring to a boil.

Add fried bacon and grated cheese to the soup. Wait for the cheese to melt.

Whisk eggs with milk. Remove the saucepan from the heat, pour in the mixture in a thin stream, stirring occasionally.

Crush garlic with salt and mustard. Cut slices of bread into cubes, coat them with garlic mixture and fry on a grill or pan.

Pour the finished soup into a bowl, put garlic croutons on top and garnish the dish with chopped onions.

Hungarian goulash

Ingredients:

Beef - 600 g
Potato - 600 g
Onion- 2-3 pcs.
Garlic - 2-3 cloves
Bulgarian pepper - 1 pc.
Hot pepper - 1 pod
Cumin - 1 tsp
Sweet paprika - 3 tbsp. l.
Vegetable oil - for frying

How to cook:

Clean the meat from veins, cut into pieces and fry in vegetable oil.

Add diced onion, fry and add cumin and garlic.

Bulgarian pepper cut into strips, potatoes - medium cubes.

Add pepper to meat with onions, then paprika.

Pour boiling water or hot vegetable broth. When it boils, add potatoes and sliced ​​​​rings hot peppers without seeds. Salt.

Close the lid, reduce the heat and simmer until fully cooked, about 30-40 minutes. Remove from heat and let the dish brew for another half an hour.

Chicken pate with red wine jelly

Ingredients:

Chicken liver - 300 g
Butter - 50 g
Onion - 80 g
Carrot - 160 g
White bread - 60 g
Port wine (or any red dry wine) - 750 ml
Gelatin - 13 g
Cream 35% - 160 g
Egg white- 1 PC.
Orange peel - 15 g
Sugar - 50 g
Salt, nutmeg, rosemary - to taste

How to cook:

Melt half the butter in a frying pan and fry chicken liver until fully prepared.

In another frying pan, fry the chopped onions and carrots in the remaining oil. Add three tablespoons of port wine, evaporate it, pour in the cream, add bread, nutmeg, rosemary, salt and sugar to taste. Leave on medium heat for 15 minutes, stirring.

Soak 3 g of gelatin in cold water for 5 minutes. Add it, already soaked, to the pan with the vegetable mixture and turn off the heat, let cool. Add protein and mix.

Put the chicken liver in a blender vegetable mix and whip.

Pour all the remaining port wine into a saucepan, reduce it by two-thirds over medium heat. Add 50 g of sugar, orange peel, boil for 5 minutes and add the remaining soaked gelatin. Turn off the heat and strain through a sieve to cool.

Put the pate in a dish, pour it with wine jelly and let it harden in the refrigerator.

Mushroom soup in bread

Ingredients:

Mushrooms - 400 g
Onion - 2 pcs.
Flour - 2 tbsp. l.
Cream - 200 ml
Butter - 100 g
Garlic - 4 cloves
Salt, ground black pepper, nutmeg - to taste
Bread - 4 loaves

How to cook:

Melt the butter, fry the chopped onion and chopped mushrooms on it. If you are using Forest mushrooms, it is better to pre-boil them in salted water.

Add cream and flour, stir. Pour seasonings, salt. If the soup is too thick, you can thin it with milk.

Cut off the top of the round bread and scrape out the pulp from the bread. Rub the inside of each bread plate with garlic. Dry the bread in an oven preheated to 200 ° C for 10 minutes.

Pour the finished cream soup into bread bowls and serve.

Spanish stew "Fabada"

Ingredients:

White beans - 750 g
Smoked sausages (ideally chorizo) - 3 pcs.
Blood sausages - 3 pcs.
Bacon - 1-2 strips
Smoked pork knuckle - 150-200 g
Onion - 1 pc.
Garlic - clove
Salt, saffron - to taste

How to cook:

Soak beans overnight. In the morning, drain the water, pour the beans with cold water so that it covers the beans. Put the saucepan on medium heat.

When the water boils, remove the foam, add sausages, meat, onion and garlic to the pan. Reduce the heat and simmer until the beans are tender and tender.

Add salt and saffron to taste. Before serving, let the dish brew. By the way, the next day after cooking, the fabad will infuse and become even tastier.

Roast beef with potatoes

Ingredients:

Beef - 500 g
Potato - 500 g
Onion - 1-2 pcs.
Carrot - 1 pc.
Garlic - 2-3 cloves
Vegetable oil - for frying
Paprika - 1 tsp
Salt, pepper - to taste
Green onion - a few feathers

How to cook:

Rinse potatoes, peel, cut into medium cubes.

Peel the beef from the films and cut into the same cubes as the potatoes. Carrot cut into rings.

Heat vegetable oil in a saucepan, fry chopped onion and garlic in it.

Add meat, fry until golden brown. Put carrots.

Add water, salt, spices, bring to a boil. Reduce heat, close lid and simmer for 30 minutes.

Put the potatoes and simmer the dish until all the ingredients are ready. Garnish with chopped green onions.

Nutritionists warn: in our climate, in bitter frosts, in no case should one neglect thick and hot soup. It not only warms and saturates well, but also restores water balance, which is very important in cold weather. Soup will prevent many diseases: gastritis, colitis, cholecystitis, all those diseases that can occur due to fast dry food.

In winter, we cook special soups - fatty, meat, chicken or fish broth. Such a soup is very high-calorie, which is exactly what is required in winter, when a very large amount of energy is spent on heating the body and maintaining working capacity. In addition, it contains a lot of protein, and cheese, milk or cream are often added to soups, precisely in order to increase the protein value of the soup. You can’t do without protein in winter, it is responsible for heat transfer, performance and good mood.

But if you eat soup in the middle of the day, and not at night, then you can not be afraid to get fat, since soups contain a very large number of seasonal vegetables: cabbage, beets, carrots, celery, leeks, which take a long time to digest, and often for their digestion all extra calories are wasted. The liquid contained in soups helps to regulate metabolism and even regulate blood pressure.

Soups and digested much easier and better than buns. Nutritionists recommend that even those who want to lose weight eat a bowl of soup every day, not only vegetable, but also meat and fish broth. Such a soup will give a lot of strength, warm, and the feeling of satiety will last until the evening. There is even a special soup diet, during which a person who is losing weight does not freeze and does not feel weak and dizzy, all those “charms” that await those who are on other “dry” diets.

Since the soup needs to be eaten every day, we have selected for you several recipes for each day of the week. They are all different, but very tasty, nutritious and healthy.

Monday

bread soup

Bread soup. From the book of Nika Belotserkovskaya "Gastronomic Recipes" Photo: illustration from the book

From the book of Nika Belotserkovskaya "Gastronomic Recipes"

Servings: 10

• 500 g smoked brisket
• 2 baguettes
• 2 l broth
• 500 ml milk
• 100 g butter
• 2 tbsp. l. mustard
• 2 tbsp. l. balsamic vinegar
• Sea salt
• Ground black pepper

Step 1. Caramelize the brisket with a piece (fry until golden brown) in a saucepan on all sides, drain excess fat, pour hot broth or water. Boil first over high heat for 10 minutes, then cover, reduce heat and cook for at least 30 minutes more.

Step 2 Cut the baguette and brown the slices in the oven.

Step 3 Remove the pan from the heat, remove the loin from the broth, put the croutons there.

Step 4 Pour in boiling milk, cover, let the croutons swell for 10 minutes. If you want the soup to be completely creamy, drain some of the liquid.

Step 5. Put mustard, oil, balsamic vinegar (or a little lemon juice instead) into the soup. Beat with a blender. Salt and pepper.

Step 6 Serve with croutons, and serve the meat separately, with mustard.

Tuesday

Winter soup with vegetables and bacon

Winter soup with vegetables and bacon. Photo: www.globallookpress.com

• 200 g bacon
• 500 g frozen Brussels sprouts
• 100 g celery root
• 2 parsnip roots
• 3 onions
• 1 carrot
• 2 garlic cloves
• 2 sprigs thyme
• 1 dried chili pepper
• 2 tbsp olive oil
• Salt and black pepper to taste

Step 1. Peel carrots and celery root and cut into large pieces. 1 onion, without peeling, cut into 4 parts. Bake all this a little in a dry frying pan (10 minutes).

Step 2 Boil 3 liters of water in a saucepan, put vegetables¸ cook for about 30 minutes.

Step 3 Parsnip root cut into cubes, 2 onions peeled and cut into cubes, bacon - rectangular slices, finely chop the garlic.

Step 4 Heat the olive oil in a frying pan and fry the onion, garlic, parsnips and bacon in it. Then add thyme and chili (remove after 5 minutes).

Step 5. In strained vegetable broth shift the fried vegetables with bacon, bring to a boil and cook for 15 minutes.

Step 6. Brussels sprouts without defrosting, throw into the soup and cook until tender. Salt and pepper 5 minutes before the end of cooking.

Wednesday (unloading day)

Winter soup for raw foodists

Winter soup for raw foodists. Photo: www.globallookpress.com

• 6 celery stalks
• 2 carrots
• 1 bell pepper
• 2 garlic cloves
• 4 tbsp peeled seeds
• Juice of half a lemon
• 3 tbsp raw-pressed butter
• 1 bunch of greens

Step 1. Pour boiling water over celery stalks and peppers, peel carrots.

Step 2. Coarsely chop everything and put in a blender, pour water to cover the vegetables. Break through.

Step 3. Pour boiling water over the seeds, put them in a blender, squeeze the lemon juice there, squeeze the garlic, salt. Punch everything until smooth.

Step 4 Serve with greens.

Thursday

Cheese soup

Cheese soup. Photo: www.globallookpress.com

• 2 chicken legs
• 2 onions
• 2 large stalks of leeks
• 0.5 celery root
• 1 carrot
• 3-4 fresh champignons
• 200 g processed cheese
• Salt and pepper to taste
• Greenery

Step 1. Boil chicken. Throw 1 onion, 1 peeled carrot into the broth. Boil for about 1 hour. Then strain the broth, discard the onion, cut the carrots into circles, remove the meat from the bones and cut into small pieces.

Step 2 Peel the onion, cut into rings and put to fry. Cut the mushrooms, celery, then the leek to the onion. Simmer vegetables for about 15 minutes.

Step 3 Pour the vegetables with hot broth, grate the cheese on a coarse grater (if possible) or simply put it in the pan, stirring to dissolve.

Step 4. Salt, pepper, hold on low heat for another 10 minutes. Turn off, serve with greens.

Friday

corn soup

Corn soup. Photo: www.globallookpress.com

• 400 g frozen corn
• 2 tbsp butter
• 4 chicken wings
• 2 eggs
• 100 g cheese
• Salt and pepper to taste

Step 1. Defrost corn, fry in butter.

Step 2 Pour water, put in a saucepan chicken wings, cook until tender about 20 minutes.

Step 3 Remove the wings and puree the soup in a blender.

Step 4 Bring to a boil, pour beaten eggs into the soup, put grated cheese, salt and pepper.

Saturday

Fish hodgepodge

Fish sauce. Photo: www.globallookpress.com

• 500 g fresh fish fillet (you can take any river and sea ​​fish)
• 250 g smoked and salted fish fillets (except for herring)
• 2 onions
• 3 art. l. tomato paste
• 150 g pickles
• 50 g vegetable oil
• 10 peppercorns
• 2-3 bay leaves
• 6-12 olives
• 6 lemon slices
• Greenery

Step 1. Cut fresh and salted fish into pieces. This must be done separately.

Step 2 Peel and finely chop the onion. Fry in vegetable oil. When the onion turns golden add to it. tomato paste, heat for another 2 minutes.

Step 3 Cucumbers cut into small cubes. Let the brine drain. Add to the onion and pasta and sauté quickly.

Step 4 Fresh fish pour 2 liters of water or fish broth, add bay leaf and pepper, bring to a boil, remove the foam, wait five minutes and add smoked fish. Bring to a boil, remove the foam, cook for 2 minutes.

Step 5 Add onions, tomatoes and cucumbers to the soup. Cook for 5-7 minutes. After that, add salt if necessary. Bring to a boil again. Remove from fire. Sprinkle with herbs. Cover and leave for 15 minutes.

Step 6 Throw a slice of lemon and 1-2 olives into each plate. Pour the hodgepodge, serve.

Resurrection

Pea soup

Pea soup. Photo: www.globallookpress.com

• 1 cup peas
• 1 kg beef
• 300 g pork ribs hot smoked
• 4 liters of cold water
• Black peppercorns
• 3 potatoes
• 2 tbsp butter
• 2 onions
• 2 tbsp tomato paste or 2 tomatoes
• 2 carrots

Step 1. Soak the peas overnight.

Step 2 Rinse the meat, cut into large pieces, pour cold water and put on high heat. Throw in a few peppercorns. Bring to a boil, remove the foam, cook over low heat for at least an hour.

Step 3. Add ribs. And then diced potatoes. As soon as the soup boils, put the peas.

Step 4. Sauté the onion in butter. Then add tomato paste or grate tomatoes. Fry 5 minutes.

Step 5 Add grated carrots to the vegetables. Fry for another 10 minutes over medium heat.

Step 6. Add the roast to the soup when the peas and potatoes are done. Bring to a boil, turn off the heat, add salt and pepper, if necessary. Let it brew for 15 minutes.