Leeks are closely related to onions, but have a more sweet, creamier, more tender taste. Valued by the chefs as a condiment for dishes of all types. It gives a good flavor, a taste of meat broth. Use it in both raw and cooked form, as a side dish for meat or fish dishes, as well as various seasonings for salads and soups. I bring to your attention the recipes for cooking dishes from leeks - salads, soups, mashed potatoes, omelettes, pancakes, pickles and others.
.- Salad from a leek with an egg
- Lettuce with vegetable oil
- Salad of leeks, apples and cabbage
- Salad made from leeks, sweet peppers and tomatoes
- Cream and leek puree soup
- Mushroom cream soup with sour cream
- Pancakes made from onion
- Omelet with leek
- Leek with ham or smoked meat
- Carrots with leek
- Leek salty in Georgian
- Leek with nuts in Georgian
- Satsivi from leek
- Hot snack of leeks (video)
- Vegetable pie with leek (video)
For all dishes of leeks, you must first clean, remove flabby leaves, and cut off the dark green ones to the desired length, and wash well.Depending on the dish that you are going to cook, cut small or large.
↑ to the contents ↑.Salad from a leek with an egg
.This salad is made from fresh leeks. Plants are well rinsed, finely chopped, salt, lightly mash. Then add chopped boiled eggs, sour cream or mayonnaise, mix everything, put in a salad bowl. Slice finely dill, sprinkle the salad on top. It is very tasty to spread this salad on a slice of bread.
↑ back to content ↑Lettuce with vegetable oil
Very tasty raw leeks, sliced in thin circles. It must be poured with lemon juice, vegetable oil. This salad can be an independent dish.
↑ back to content ↑Salad of leeks, apples and cabbage
To make this salad, cut the leeks with thin mugs, mix it with an equal number of chopped apples and white cabbage, grated carrots with a small grater, with the addition of herbs lemon balm, tarragon, basil. All this season with mayonnaise. It is good to add a thinly sliced celery to the leek salad.
↑ back to content ↑Salad made from leeks, sweet peppers and tomatoes
Very original to taste. All vegetables are taken in equal quantities.
↑ back to content ↑Cream and leek puree soup
Lettuce in broth and butter and cooked pearl barley grind with a blender. The resulting mass is brought to a boil, season with white sauce, so that the particles of the wiped products do not settle to the bottom.
Prepare the white sauce from a lightly fried flour and decoction. Season soup with butter, hot milk or egg-milk mixture.
To prepare the egg-milk mixture to raw egg yolks, stirring, gradually add hot milk. The resulting mixture is heated, not boiling, on low heat until it thickens. After refueling the soup should not be boiled.
.For 4 servings:
- leek - 300-400 g;
- pearl barley - 5-6 tablespoons of spoon or boiled rice - 8 tablespoons;
- butter - 1 tablespoon;
- wheat flour - 1-2 tablespoons;
- milk - 4/5 cup;
- egg - 1 piece;
- broth of meat or vegetable liter.
Mushroom cream soup with sour cream
Finely chop the leeks, dip them into boiling broth or salted water. Cook for 10 minutes. Dip the diced potatoes, salt. When the potatoes become soft, remove from heat, grind with a blender or rub through a sieve. Again warm, gradually introducing sour cream. To the table to serve, sprinkled with black pepper, chopped parsley. You can put bread croutons.
Ingredients:
- leek - 300 g,
- potatoes - 200 g,
- sour cream - 100 grams,
- broth or water - 700 ml,
- black ground pepper - to taste,
- parsley - to taste,
- salt - to taste,
- croutons - to taste.
Pancakes made from onion
Finely chop the leeks. Put out with a small amount of fat in a deep container under the lid. Remove from heat, cool. Add boiled potatoes, grated cheese or cottage cheese, raw eggs, chopped parsley, black pepper. Stir the mixture. Try to form flat cutlets of the desired shape, roll in breadcrumbs or flour, fry in preheated fat. Serve to a table with sour cream, pickles or a salad of grated carrots and radishes. Pancakes or cutlets can be made small, served as an additive to broth or as a side dish to boiled pork, fried meat or fish.
Ingredients:
.- Leek - 1 kg,
- brynza or cottage cheese - 200 g,
- potatoes - 300 g,
- vegetable oil - 120 g,
- eggs - 2 pcs.,
- black ground pepper - to taste,
- parsley greens - to taste,
- flour or breadcrumbs - 50-70 gr,
- salt - to taste.
Omelet with leek
.Peeled, finely chopped leeks in the oil in a bowl under the lid, so that it will soften. Remove from heat, allow to cool. Salt, add whipped eggs with milk, pour into a greasy baking sheet. Cook in steam or in the oven. Serve hot, sliced, sprinkled with grated cheese, mixed with chopped parsley.
Ingredients per serving:
- leek - 150 g,
- eggs - 2 pcs.,
- milk - 50 ml,
- vegetable oil - 15 gr,
- brynza - 25 grams,
- parsley - to taste,
- salt - to taste.
Leek with ham or smoked meat
Cut the leeks into small pieces about 2 cm in size. Stew in a small amount of water. Salt to taste. Fold the sieve. In a well-oiled refractory vessel, put the boiled potatoes sliced with mugs. On it, put the diced ham or smoked meat, then steamed stew. Eggs well to drive with a tablespoon of milk or water, pour this mixture on the dish. From above still to put slices of meat. Bake in the oven at medium temperature. Serve on a table with a green salad or a salad of tomatoes.
Ingredients:
- leek - 400 g,
- potatoes - 400 g,
- ham or smoked meat - 200 grams,
- eggs - 3 pcs.,
- butter - 60 g,
- salt - to taste.
Carrots with leek
Carrots cut into strips, leek slices, mix them, add butter, lightly salvage on low heat for 3-4 minutes. Then add white wine, salt. Stew in a sealed container with mild heat for 10 minutes. Serve vegetables as an independent dish or as a side dish to meat and fish dishes.
Ingredients:
- carrots - 5-6 pcs.,
- leek - 100 grams,
- cream or vegetable oil - 1 tbsp. a spoon,
- white wine - 3-4 tbsp. spoons,
- salt - to taste.
In the Caucasian cuisine, leeks take up the last place. Only one of them alone can cook at least a dozen dishes.
↑ back to content ↑Leek salty in Georgian
The leek is well rinsed. If the leg is more than 5 cm in diameter, cut it in half. Then put the leaves in enameled dishes, pour water and put on fire. Blanch (boil) no more than 5-7 minutes, recline in a colander, cool. In the cooled leeks (each plant), the leaves are wound around the legs and placed in an enamel pan. Pour cold water, adding 3 tablespoons of salt for every 3 liters of water, 2-3 medium heads of garlic, 2 small roots of table beet, cut into 4-5 pieces or straw. In the end, add 100 ml of 9% vinegar to this quantity of brine. After 10 days, the leek is ready for consumption.
↑ back to content ↑Leek with nuts in Georgian
Wash the onions thoroughly. Put in an enamel pot. Add chopped Bulgarian red pepper, 1 medium carrot. Pour water, cook for 20-30 minutes. The end of cooking is determined when leaves of leeks are easily kneaded by fingers. Throw it all back in a colander, chill.
While the onion is cooling down, cook the seasoning:
- for 1 kg of leeks - 2 glasses of peeled walnuts,
- 3 cloves of garlic,
- 1/3 pod of bitter pepper.
All this grind on a coffee grinder or pass through a meat grinder. Shredded mass mixed with, a glass of table wine 9% vinegar and, a tablespoon of salt.
Cold boiled leeks cut into small pieces, mix thoroughly with seasoning. When serving, sprinkle with chopped parsley.
↑ back to content ↑Satsivi from leek
Carefully washed leeks boil for 20-30 minutes. Fold in a colander and cool.
While it cools down, cook the seasoning:
- for 1 kg of leeks - 2 glasses of peeled walnuts,
- 1/3 pod of hot pepper, 1 tablespoon hops-suneli,
- 1/2 tablespoon of salt,
- 2 heads of onions.
All pass through a meat grinder and mix thoroughly. Chilled and cut in half along the leeks dipped in the prepared seasoning, twist from the bottom up and in a circle stack on a dish. In the middle of the circle leave a place where to lay out the remaining cooked seasoning.
And two more video-prescription.
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