We all love to have a hearty meal, but with a lack of time, we often cook quickly and have a snack on the go. Housewives do not always have enough time to figure out what to cook for dinner quickly and tasty.
If you want to please your family and friends with incredible dishes, you will need knowledge about products and how to prepare them to organize a light, varied lunch menu.

This section contains best recipes, which will allow you to prepare a variety of meals for your family every day in a few minutes, will bring a feeling of satiety, a lot of energy, cheerfulness.

Starters for a delicious lunch

Those who are looking for something to please their relatives for lunch can safely prepare the first dish, which will give satiety and be easy to perform.

Borscht, soups, cabbage soup in many families are an indispensable part of the diet of children and adults, since hot liquid food helps proper digestion, and warms in cold weather.

vegetable, fish soups do not require much time, other types of first courses can also be quickly prepared if you prepare the meat in advance by defrosting it in the evening and cook the broth. In this case, the cooking process will be faster than suggested by the recipe.

If you missed this opportunity, then for the fastest cooking, cut the meat into pieces. While the meat is cooking, you can prepare the rest of the ingredients (cereals, vegetables, herbs, spices), and then mix everything. And you don't have to worry about what you can cook for dinner.

To speed up the cooking process, add noodles or meatballs to the soup for extra flavor. If you are still thinking about what you can cook delicious for lunch, then meatball soup will become great option for saturation. The main thing is to prepare minced meat in advance.

Hot and cold soups, cabbage soup, borscht are always rich in vitamins and minerals that are good for the body. So take the time and cook first courses with soul to please your loved ones.

Main courses

The second course is usually a side dish with meat, fish or vegetable additions. Often served as a side dish: porridge from different types cereals, pasta. A delicious lunch can also be prepared quickly and simply from potatoes, meat or mushroom stew. A good option- boil the pasta, sprinkle it with grated cheese, herbs and excellent tasty dish ready.

As a second, stewed or stuffed vegetables, casseroles, closed or open pies with a variety of savory toppings.

Cutlets, meatballs, meatballs, goulash, as well as chops, which cook quite quickly, will become a great meat dish. The veal will make an incredibly tasty steak. Be aware that beef and pork take much longer to cook than chicken.

For vegetarians and people who prefer light lunches, this section contains recipes for vegetable salads.

desserts

Thinking about how to cook Tasty dinner, remember about the dessert that will complement your lunch menu. There are many recipes that your whole family will love. Our website contains recipes for moderately sweet fruit, berry and cottage cheese. We are ready to save you time and make your family happy.


Chops - a dish that will delight everyone with its taste. How to cook chops? They are easy to make and the results are always amazing! You just need to choose the option of chops that you want to make today and get to work.

Dinner- as a rule, the second or third meal of the day (usually after the first or second breakfast), the most plentiful. As a rule, hot food is served for lunch.. In most countries, lunch time falls between 12 and 15 hours, although it is not officially regulated, and sometimes lunch can take place in the evening, replacing dinner.

The main feature of the dishes that we have collected here is that each of them will be able to take you to the country from where it came to us. There are dishes of Russian, Ukrainian, French, Italian cuisine. Each hostess will be able to choose from this menu exactly what she and her loved ones will like. So, let's go to the world of cooking!

Vegetable stew
vegetable stew recipes there is a great many. It is best to cook it in the summer - when fresh vegetables are on sale. But not only at this time you can cook a delicious and nutritious stew. Due to the fact that today there is a huge assortment of frozen vegetables in stores, you can treat yourself and your loved ones to a fragrant dish even in the cold winter.


Vegetable ragout great for culinary experiments - you can use different products, add new ones, deviate a little from canonical recipes, choose new forms of slicing ingredients. There are many ways to prepare this universal dish- we'll tell you how to do it vegetable stew in Provence.

Compound:

  • One medium bulb;
  • Two cloves of garlic;
  • Three Art. tablespoons of olive oil;
  • One eggplant;
  • Two zucchini;
  • Two bell peppers;
  • Two thirds of a glass of broth;
  • Two hundred grams of canned tomatoes;
  • Seventy-five ml of wine (white);
  • Provencal herbs and salt.

We start cooking by washing vegetables - we need to wash them thoroughly, because we will not clean them. Then cut the zucchini Bell pepper and eggplant in large pieces. Chop garlic and onion. When the vegetables are prepared, heat the oil in a deep frying pan, in which we fry the garlic and onions. Add vegetables, wine here and simmer all this splendor for ten minutes. Pour in the broth, then add the tomatoes, herbs and salt.

Solyanka meat


Let's start with the ingredients:

  • 3 liters of water;
  • 600 grams of meat;
  • 300 grams of smoked meats;
  • 1 small onion;
  • 150 grams of smoked sausage;
  • 3 pickled cucumbers;
  • 200 grams of ham;
  • olives;
  • 2 tablespoons tomato paste;
  • 2 tablespoons of vegetable oil;
  • 1 tablespoon butter;
  • Salt, bay leaf, black pepper, allspice.

For two hours, boil meat and a whole onion in boiling water, salt and put spices in a saucepan. When the broth is cooked, we take out the meat and separate it from the bones, finely chop, not forgetting to strain the broth. Similarly, grind the ham and sausage. Grind the pickled cucumbers and let them sit in a saucepan for five minutes, adding a little bit of broth there. We send the prepared cucumbers into a container with a future hodgepodge.

We mix oils - vegetable and butter - and on this mixture we pass finely chopped onions. Pour in the tomato paste here and, when the frying is ready, move it into a container with hodgepodge, where we add meat products and olives. Cook until fully cooked.

Goulash


We will need:

  • 180 grams of beef;
  • 1 onion;
  • 5 tablespoons of tomato paste;
  • Spices, salt.

Chop onion and fry. Cut the beef into pieces and send to the fried onion. Simmer the contents of the pan for ten minutes. Then pour in the tomato paste and a little water so that the gravy lightly covers the meat. Cook after that a little more than half an hour.


We suggest you bake potatoes with garlic - it will turn out very appetizing.

  • 1 kg. potatoes;
  • 4 tbsp. tablespoons of oil - better than olive;
  • A few sprigs of dill and a couple of cloves of garlic.

Boil potatoes until half cooked. Mix in a bowl the oil passed through the press, garlic and herbs. Put the potatoes in the prepared container and pour the resulting mixture. Mix and bake until crispy.


A slightly modified recipe for the traditional French julienne. Would need:

  • 120 milliliters of cream;
  • 150 grams of mushrooms;
  • 1.5 teaspoons of basil;
  • 100 grams of butter;
  • A little flour;
  • 100 grams of cheese.

Mix melted butter and basil. Add the cream and flour to the chopped mushrooms and let the resulting mass go for a couple of minutes. Pour in the same oil with fragrant seasoning - basil. We send the dish to the cocotte makers, decorating with a hat of grated cheese, and bake for a quarter of an hour.


What we need:

  • 300 grams of salted salmon;
  • 1 pickled cucumber;
  • 4 boiled potatoes;
  • 2 fresh cucumbers;
  • 3 boiled eggs;
  • A small jar of green peas;
  • 1 onion;
  • 150 grams of mayonnaise.

The recipe is simple: cut all the ingredients, generously season with mayonnaise, spices and mix thoroughly.


Its components:

  • Half a kilogram of meat;
  • Beet;
  • 2 onions;
  • White cabbage;
  • 2 tbsp. spoons of tomato paste;
  • 1 sweet pepper;
  • 2 carrots.

Boil meat broth with potatoes. For frying, sauté vegetables: carrots, beets, peppers and onions. When the mixture of vegetables is fried, add the tomato paste. Finely chop the cabbage. When the broth is almost ready, pour the frying into it. Cooking until ready.


For him we take:

  • 400 grams of minced meat;
  • 4 potatoes;
  • 1 carrot;
  • 1 onion.

Prepare minced meat and form balls out of it. Cut potatoes, boil in broth. Grind carrots and onions, sauté. Dip the meatballs and fried onions and carrots into a saucepan with boiled potatoes. Cook for a quarter of an hour.


The composition includes:

  • A small head of cabbage;
  • Half a kilogram of chicken;
  • Several Art. spoons of tomato paste.

Shred the cabbage. Cut the meat into large pieces and fry until half cooked. Add cabbage and simmer for a little less than half an hour. Add tomato paste and bring cabbage to softness.

Already something, and the word "lunch" is familiar to everyone from early childhood. Moms drove us from a walk to have lunch, at school we went to lunch at a break, and now we have grown up, we ourselves have turned into mothers and grandmothers, and we rejoice hearty meals their households.

The word, of course, is familiar to everyone, but not everyone thought about how it is deciphered in an encyclopedic dictionary. Lunch is the second or third meal (after breakfast, and for some after breakfast and lunch). Among all the meals of the day, lunch is considered the most plentiful, as it includes four dishes:


  • First, snacks are served, their volume is small, and the main goal is to excite the appetite, have a beneficial effect on the digestive system.
  • This is followed by soups, which are considered the beginning of a full meal.
  • Second courses are the most satisfying and are distinguished by a variety of products.
  • Lunch is rounded off with tasty and fragrant desserts.

Now they often do without appetizers and desserts, lunch mainly consists of soup and a second main course. But not only that, we still lead a crazy rhythm of life, we are always in a hurry somewhere and we don’t have time for something, so more and more modern housewives are wondering what to cook for dinner quickly and tasty?

Let's learn how to cook simple meals, but so tasty that the tongue can be swallowed. We hope our recipes with photos will help you.

Snacks

Very often, any pickles and pickles are served as an appetizer:

  1. Appetizer of eggplant with onions, eggplant in tomato sauce or in a tomato marinade.
  2. Georgian pickled cabbage or sauerkraut with cranberries.
  3. Snack peppers.
  4. Marinated mushrooms.
  5. Spicy onion.
  6. Snack pickled beets.
  7. Pickled or salted cucumbers, zucchini, tomatoes.

In the case of pickles, you don’t even have to do anything, you just need to get another jar of blanks from the cellar and open it.


Light vegetable salads with cheeses, fish or seafood are well suited to start lunch:

  • from cherry tomatoes, shrimps and arugula;
  • from crab sticks and cucumbers;
  • from lettuce leaves, tomatoes and slightly salted salmon;
  • from tomatoes, olives and mozzarella cheese;
  • from pepper, cucumbers and tomatoes ("Shopsky");
  • with beans, mushrooms, asparagus and carrots;
  • carrots or beets in Korean;
  • from cucumbers and white or Beijing cabbage;
  • the vinaigrette.

Sprat sandwiches are often served as appetizers, stuffed eggs, tartlets and canapes, cuts (meat, fish, vegetables, cheese).

Remember! As an appetizer, light meals are always served, they should not be satisfying, their main function is to stimulate the appetite.

As an example of fast and tasty snack consider original salad with herring.

Salad "German"


Ingredients:

  • potatoes - 3-4 pieces;
  • chicken eggs - 2 pieces;
  • gherkins - 6-8 pieces;
  • onion - 1 piece;
  • medium salted herring fillet - 5-6 pieces;
  • vegetable oil - 20-30 ml;
  • mustard - 1 teaspoon;
  • ground black pepper - to your taste.

Cooking:

  1. Wash the potato tubers, boil in their "uniform", cool and peel. Cut them into medium slices or sticks.
  2. Hard boil the eggs, cool, peel and cut into four slices.
  3. Cut the gherkins lengthwise into four pieces.
  4. Put all prepared products on a dish or in a salad bowl.
  5. Spread pieces of herring on top.
  6. Peel the onion from the husk, wash and cut into thin half rings. Sprinkle them evenly over the entire surface of the salad.
  7. Sprinkle a little with ground black pepper. Salt in this salad is not needed, it will be enough due to herring and gherkins.
  8. In a separate bowl, mix mustard with vegetable oil and pour over the salad (better to use french mustard in grains).
  9. Serve for family dinner ready meal in a common salad bowl or arrange each in portioned bowls.

If desired, diversify this salad with sour apple slices and season with light mayonnaise.

Of course, it is difficult to imagine a dinner without the first hot course, soups are an indispensable part of the lunch menu. If you do not have time to cook something fresh every day, cook borscht, cabbage soup or pickle in a large saucepan for several days. Even if you are not at home, both the husband and the children will be able to pour themselves and warm up.


The simplest and fastest as a first dinner dish are various soups, all options will never be listed by anyone, let's name the most popular of them:

  • cabbage soup from fresh or sauerkraut;
  • soup with sorrel;
  • combined meat hodgepodge;
  • soup with dumplings;
  • soups-mashed potatoes, carrots, pumpkins, zucchini or champignons with cream;
  • soup kharcho;
  • soups from dried, frozen or fresh porcini mushrooms;
  • soup with meatballs;
  • soup with chicken and noodles;
  • vegetable soups, with legumes;
  • soups with cereals (rice, buckwheat, oatmeal, millet) or pasta;
  • fish soups.

On hot summer days, chilled soups are often served as a first course - okroshka on kvass or kefir, beetroot, tarator, gazpacho.

We invite you to try quick soup with meatballs, which is cooked in pots in the oven.


Ingredients (for 6 pots):

  • potatoes - 6 pieces;
  • onion - 2-3 pieces;
  • carrots - 2 pieces;
  • vegetable oil - 5-6 tablespoons;
  • chopped meat- 350-400 g;
  • ground black pepper, other seasonings and salt - to your taste;
  • meat broth (or water) - 1.0-1.5 l;
  • fresh dill with parsley - 1 small bunch each;
  • butter - 30 g.

Cooking:

  1. Peel potatoes, wash and cut into cubes. Arrange in pots at the rate of one potato per serving.
  2. Peel the onion from the husk, peel the carrots, wash the vegetables. Cut the onions into half rings, carrots into circles. Heat vegetable oil in a frying pan, transfer the onion and fry a little until soft. Now add carrot circles, mix and fry for literally 2-3 minutes. Turn off the heat and evenly spread the fried vegetables in pots on top of the potatoes.
  3. Stick meatballs from minced meat and place them in the next layer in pots.
  4. Now add your favorite seasonings and spices, salt and ground black pepper. You can add minced garlic at this stage if you like.
  5. Bring the broth (or water) to a boil, pour the contents of the pots, cover them with a lid and send them to the oven, heated to a temperature of 170-180 degrees, for 40-45 minutes.
  6. Wash, dry and finely chop fresh herbs.
  7. After the required time has passed, remove the pots from the oven, open the lids, throw in a small piece of butter and sprinkle generously with herbs.
  8. Serve soup with meatballs right in the pots.

The second course of the lunch menu, as a rule, consists of a side dish and hot meat. Very well suited for the second dumplings, manti, dumplings, cabbage rolls, dolma, stuffed pepper, but it takes a long time to mess with them. If done in advance, it will be convenient only to heat or cook prepared homemade semi-finished products.

One of the simple options is to make a side dish and to it meat dish. Side dishes are prepared from cereals, pasta, legumes, vegetables:

  • mashed potatoes;
  • barley porridge with mushrooms;
  • braised cabbage;
  • rice with pumpkin;
  • boiled green beans;
  • cauliflower fried in batter;
  • cornmeal polenta;
  • vegetables baked in the oven (eggplants, zucchini, onions, zucchini, peppers, tomatoes);
  • squash fritters;
  • fried or stewed potatoes;
  • buckwheat, rice, barley, millet porridge;
  • vegetable stew;
  • bean lobio.

You can fry meat in the form of chops, cue balls, goulash; bake meat in the oven in French or parts of a chicken carcass (breast, wings or drumsticks); stew pork ribs.

Good option for potato side dish or stewed cabbage will be steamed or fried fish.

If there is absolutely no time, boil sausages or fry hunting sausages, serve them with canned green peas as a side dish.

We suggest you quickly boil pasta and prepare meat balls for them.

Minced meat meatballs


Ingredients:

  • rice cereal - ½ cup;
  • minced meat - 500-600 g;
  • ground black pepper and salt - to your taste;
  • chicken egg - 1 piece;
  • onion - 1 piece;
  • carrot - 1 piece;
  • vegetable oil - 50-60 ml;
  • tomato juice- 1 glass;
  • sour cream - 50-60 ml;
  • bay leaf - 1-2 pieces.

Cooking:

  1. Rinse the rice well and boil until half cooked.
  2. Put the minced meat into a deep bowl (it is better to take pork and beef in equal proportions), add the cooled rice to it, salt and pepper to taste, beat in the egg and mix thoroughly.
  3. From the resulting mass with wet hands, form small balls - meatballs.
  4. Pour half of the vegetable oil indicated in the recipe into a saucepan or deep frying pan and lightly fry the meatballs in it on all sides.
  5. In the meantime, peel the onion and carrot, wash and cut into thin sticks. In another pan, heat the rest of the oil and fry the vegetables in it for 7-8 minutes, then pour in the tomato juice and simmer everything together for 5 minutes.
  6. Now spread the sour cream evenly on top of the fried meatballs, pour the tomato-vegetable filling and send over moderate heat for 40-45 minutes. 5 minutes before the readiness, throw a bay leaf to the meatballs.
  7. While the meatballs are simmering, boil the pasta and serve it with the meatballs as a side dish.


And finally, if there is still room in the stomach, treat the family with something especially tasty and sweet. Serve as a lunchtime dessert:

  • sweet pancakes with herbal tea;
  • pancakes with milk;
  • cake "Potato" or chocolate sausage from cookies with aromatic coffee;
  • strawberry sorbet;
  • fruit salad with ice cream;
  • fruits with cream;
  • jelly;
  • baked apples with honey and cinnamon;
  • fruit canapes.

Choose the options you like, cook with pleasure, fantasize in the kitchen, and then your family will always rush home for dinner.

Cooking a quick dinner and pleasing all the family is an art. Often, in the hustle and bustle of everyday worries, there is no time left for a long standing at the stove. That's when you have to build lunch on hastily. So, in the arsenal of every housewife there should be simple win-win recipes.

Vegetable casserole in a pan

Vegetables for cooking a quick dinner are a real salvation. After all, you can make not only light salads from them, but also quite hearty casserole. To save time, "bake" it in a frying pan. Pour vegetable oil into it and brown 2-3 cloves of garlic in thin slices.

Next, put 2 young zucchini here in circles 5 mm thick, salt and, stirring occasionally, simmer under the lid for 15 minutes. Pour them with a mixture of 2 beaten eggs, 2 tbsp. l. sour cream, 2 tbsp. l. flour, cover with a lid and leave for 5 minutes.

When the egg filling grabs, put mugs of tomatoes on top of the zucchini, sprinkle thickly with grated cheese and simmer under the lid until it melts.

This quick lunch recipe can be topped with sweet peppers, cauliflower, or eggplant. Be sure to sprinkle over the hot casserole before serving. green onions, parsley or dill. By the way, you can do it mixed with cheese!

Pasta under creamy velvet



Pasta will always come to the rescue if you need to cook dinner for quick hand. Pair it with creamy mushroom sauce and you have something fantastically delicious.

Pour 500 g of your favorite pasta into a pot of boiling salted water and cook until tender.

Meanwhile, in a frying pan with oil, sauté the onion with 2 cloves of garlic. Pour 700–800 g of champignons into them in slices, evaporate all the liquid and fry for 5 minutes. Then pour in 250 ml of cream, salt and pepper to taste. Provence herbs will give your quick and tasty lunch an Italian touch.

Stirring constantly, simmer the sauce over low heat until thickened. Ready pasta drain in a colander, put in a pan and mix. The final touch - sprinkle the pasta with grated cheese and let it brew under the lid for 5 minutes. Such a dinner, with all its simplicity, will conquer the household with a harmonious combination of tastes.

Meat symphony in a pot



Whatever the weather outside the window, hearty soup with meatballs - always a welcome quick and tasty lunch in a hurry.

To prepare it, we need 500 g of any minced meat.

Beat it with an egg, a pinch of salt and black pepper, and then sculpt the same balls. If desired, you can add crushed garlic and herbs to the minced meat.

In a saucepan with oil, we make frying of carrots with straws and onions in cubes and 2 tbsp. l. tomato paste. When it is browned, pour in 2 liters of hot water and lay 150 g of long-grain rice.

Bring the liquid to a boil, and after 15 minutes, lower the meatballs into the pan and cook over medium heat until tender. At the very end we put a bay leaf and a bunch of chopped parsley.

This simple quick lunch goes well with many other ingredients. Say, rice can be replaced with spider web vermicelli or potatoes, and bell pepper and celery will add summer colors to the soup.

Bird in gold



Quick lunch variations from chicken fillet no number. For example, battered chicken chops are an incomparable culinary hit on the family menu.

We cut 1 kg of fillet into 5–6 layers, wrap it with cling film, beat it off with a hammer and rub it with seasoning for chicken.

Now let's do the batter. Grind 4 raw potatoes on a grater, add 2 eggs, finely chopped onion, 2 cloves of garlic, ½ bunch of cilantro and 3-4 tbsp. l. flour. Mix thoroughly, salt and pepper to taste. We add 4 tbsp. l. mayonnaise and 150 g grated cheese, stir again.

Dip each chop in a thick batter and place in a large hot frying pan with oil.

Fry them on both sides for 5-7 minutes and put them on a paper towel.

Prepare a side dish fresh vegetables and enjoy the deliciously crispy chops that literally melt in your mouth.

tender mackerel



Are there fish lovers in your family? Please them delicious recipe quick lunch - mackerel on a potato pillow.

We cut 3 small mackerels: we remove the heads, tails, entrails and, having made an incision on the back, we extract the ridge. The abdomen remains intact. We rub the fillet with spices for fish.

In a deep baking dish, first lay out a layer raw potatoes small cubes. We put the chopped mackerel carcasses on top, lubricating them outside and inside with vegetable oil. We send them to the oven preheated to 200 ° C for 30 minutes.

The water should be two centimeters above the level of the rice. Next, reduce the heat to a minimum, close the container with a lid and leave to “languish”. Rice should be fully cooked and only then garlic cloves are stuck into it and the dish is turned off. Insist, such a dish for 15 minutes, after which you can serve. Pilaf is mixed, placed in portioned plates, and served to the table, garnished with sprigs of greens.

mushroom soup

Of course, such a hot lunch will appeal to each of us. Moreover, this delicacy is prepared quite quickly. For cooking, you will need mushrooms (according to personal preference), potatoes, carrots, onions, herbs and spices.

From greens, it is best to take dill, because the combination of flavors then turns out to be just perfect. Water is poured into the pan and put on a strong fire, after salting. In the meantime, they wash, clean, cut the mushrooms (slices) and lightly stew them in a pan, but do not fry.

Carrots and onions are chopped into thin strips and fried in a pan until golden brown. So frying is necessary to enhance and improve the taste. Dill or other greens are finely chopped and left, because the greens are added only at the end. The aroma of the dish will depend on this. Spices are added to taste.

When the water boils, prepared mushrooms and fried vegetables are lowered there, boiled until cooked and seasoned with herbs at the end. When served on a plate with fragrant soup you can add a teaspoon of sour cream, but this will only depend on personal preference.

Pasta with sauce



Of course, almost every housewife often prepares for lunch not only first courses, but also second courses. And here sometimes you can’t do without pasta, because almost everyone loved them so much. Moreover, in children, such a delicacy is the most favorite and delicious dish.

But in order to give boiled pasta independence when serving, it is not uncommon for chefs to prepare various liquid sauces that are very combined in taste with pasta. One of these dressings will be amateur sauce.

He prepares quickly. To do this, you need to take the following ingredients, calculated on 0.5 kg of boiled pasta:

  • 200 g Boiled sausage (you can use sausages without additives, that is, without cheese, fat, and so on);
  • two medium tomatoes (or a spoonful of tomato paste);
  • bulb;
  • carrot;
  • salt and spices according to personal preference;
  • 100 g of vegetable oil;
  • a glass of cold water;
  • a tablespoon of potato starch.

Cooking

How to boil pasta many people know, but for beginners it should be noted. According to the rules that cooks use, pasta must be washed with boiling water after cooking, although many housewives make deviations in this regard and often wash it with cold running water. How to cook chooses each for himself.

Starting from the right position technological processes cooking pasta, then they are laid in boiling salted water, boiled until cooked and then washed with boiling water. After that, all the liquid is drained with a colander, and finished goods transferred to a deep container. Can be sprinkled with vegetable or butter so they don't stick to each other.

Next, you need to prepare the sauce for this side dish. To do this, the sausage is cut into not very large strips. Carrots and onions are peeled and cut into thin strips (onions in half rings). After that, carrots are first laid out on a preheated pan, it will give color (fried a little), onions are added, fried almost until cooked and sausage and sliced ​​​​tomatoes are added.

During this time, starch is dissolved in half a glass of cold water so that there is no lump formation, diluted with the rest of the water and poured into fried vegetables with sausage, mixed, tasted and the necessary spices are added. The sauce should thicken a little, then it is turned off, it is ready.

Not infrequently, many lovers of this dish, when frying vegetables, put chopped into thin straws. pickle(or pickled), because it gives the dish a special zest, but not everyone may like such an additive, so before trying, it is better to add pickled cucumber to a small amount of sauce and try, and only then experiment. When serving, pasta is laid out around the plate, and the sauce is poured into the middle and sprinkled with chopped herbs.

Fragrant "Ukha"



Of course, such a dish as "Ukha" is very famous for its diversity. But for lunch you can choose classic version fast food. As you know, each fish has its own characteristics of taste and approach to cooking. Not infrequently, many housewives prefer to cook such a fragrant treat in nature, but, unfortunately, on everyday life one can only dream of this, because there is simply no time to spend a lot of time in the kitchen.

That is why it is very convenient to cook hot fish. It cooks quickly and you can use soup sets or heads for this. Everything will depend on which fish the “Ukha” will be cooked from. Such a dish can be considered common from the head of “salmon” or “pink salmon”.

Of course, it should be noted that such fish as "salmon" has a higher fat content, so this nuance should be taken into account when choosing an ingredient for your dish. For cooking you will need:

  • head of pink salmon (or other fish);
  • several potatoes;
  • one large carrot;
  • one head of onion;
  • vegetable oil 3 tablespoons;
  • green onion feather;
  • black pepper and salt.

Cooking

Gills, eyes and, if present, scales are removed from the head of the fish. Then they are washed in cold water, freeing them from blood clots (the transparency of the broth will depend on this). The semi-finished product is placed in a deep saucepan, poured with water and put on a strong fire. They don't salt.

I would like to note that when preparing first courses, it is preferable to salt the broths after they are cooked. This is done so that all nutrients and valuable substances freely pass into the liquid (that is, into the water in which the ingredient is boiled). If you do it right away, then most of the nutrients will be retained, for example, in meat or fish, that is, depending on what the broth is cooked from.

It is not uncommon for many cooks to first soak the meat or fish in cold water before making a good broth. After that, they drain the liquid, pour in a new portion of fresh water, and then they boil the broth. Then it turns out transparent, not cloudy. Such subtleties in cooking will help every housewife to prepare a worthy dish.

After all the steps are performed correctly and the broth is ready, the head is removed, and the broth is filtered, because during cooking they could get into the liquid small bones. While the broth was being cooked, you need to prepare the vegetables, that is, pre-peel them, rinse, cut, chop and fry until golden brown. Potatoes after peeling and slicing must be stored in cold water so that they do not turn black.

Next, the strained broth is brought to a boil, potatoes and vegetables are added to it. If desired, you can add black allspice with peas and bay leaf, then the dish will be saturated with a special aroma. When serving, sprinkle with chopped green onions.

Cooking fast is not always difficult, just some subtleties and little things at first glance scare away novice housewives. And after several times of cooking such complex dishes from simple products surely these culinary masterpieces will seem the simplest and most uncomplicated. In any case, cooking is an art, so try to do it not only tasty, but also right.