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Video: Recipes With Wild Garlic
Read the previous part. ← How to grow wild garlic
Ramsons in salads, soups and canned food
Leaves, stems and bulbs of wild garlic are used in food, raw, salted, pickled and pickled. And the variety of dishes with wild garlic is literally amazing.
For example, a dish is popular among Abkhaz centenarians: washed young leaves and petioles of wild garlic are cut with a knife, boiled for 4-5 minutes, cooled, seasoned with sour milk - eaten like a spinach dish.
Soy Sauce Salad. You will need three bunches of wild garlic, vegetable oil, soy sauce. Rinse the stems and leaves of wild garlic, dry and cut. Pour vegetable oil into a frying pan and put the green mass there. Saute over medium heat until the green mass noticeably decreases in volume. After that, pour over the greens with soy sauce (you can use soy yogurt) to taste. Salting is optional. It can be used as a separate dietary dish or as an independent side dish for meat or fish, or as an addition to mashed potatoes or rice.
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Salad with potatoes. You need 4-5 potatoes and a bunch of wild garlic, sunflower oil, salt. Boil or bake potatoes, cut into cubes, mix with finely chopped wild garlic, salt and season with vegetable oil.
Tomato salad. For this recipe, take 5 bunches of wild garlic, 1-2 tablespoons of tomato paste, 2 tablespoons of sunflower oil, salt, pepper. Boil wild garlic (preferably without green leaves) in boiling salted water for several minutes, so that it does not taste hard and at the same time is not soft. Put it on a deep plate, let it cool, add salt, pepper (you can use red pepper), pour in tomato paste diluted to thickening sour cream and add sunflower oil. To mix everything.
Meat salad with wild garlic. Take 150 g of wild garlic, 100 g of meat, one egg, mustard, salt, vinegar - to taste. Hold the washed wild garlic leaves in boiling water for two or three minutes, chop with a knife and put on pieces of meat, season with spices and decorate with egg slices.
Ramson with butter (a national dish of the peoples of the North). You will need: wild garlic 200 g, sunflower oil 15 g. Boil the prepared wild garlic for 5 minutes, discard and cut into pieces 2-3 cm long. Season the wild garlic with vegetable oil and salt. Served as an independent dish, as well as a side dish for fish and meat dishes.
Potato soup with wild garlic … Take 300 g of potatoes, 20 g of carrots, 20 g of onions, 10-20 g of fat, 200 g of wild garlic, 700 g of water or broth, spices to taste. Cut the peeled potatoes into cubes and cook for 10-15 minutes, add the fried onions and carrots, 10 minutes before the end of cooking the soup, add the garlic chopped with a knife.
Potato casserole with wild garlic. You will need 1 kg of potatoes, 100 g of wild garlic, 5 tablespoons of sunflower oil, 1 tablespoon of bread crumbs, 250 g of sour cream, 1 egg, ground black pepper, salt - to taste. Peel the potatoes, put them in boiling salted water and boil until tender. Drain the water, crush the potatoes immediately, adding 4 tbsp. tablespoons of sunflower oil and ground black pepper.
Rinse ramson, dry and chop finely. Sprinkle breadcrumbs on a baking dish. Put half of the potato mass on the bottom of the form in an even layer, spread the wild garlic evenly over it, add a little sour cream, cover with a layer of the remaining potatoes on top. Smooth the surface, grease with butter and an egg and place in an oven preheated to 180 degrees for 30 minutes. Pour sour cream over the casserole before serving.
Wild garlic and spinach stuffed cabbage … For this dish, take: rice - 200 g, spinach - 300 g, wild garlic - 200 g, sour cream - 200 g, vegetable oil - 100 g, salt - to taste. Rinse spinach and wild garlic leaves in cold water, finely chop and sauté in vegetable oil. Boil rice until half cooked, mix with sauteed herbs, salt. Stacking 1 tbsp. spoon cooked minced meat on a beetroot leaf, form cabbage rolls, rolling them up in the form of a thick cigar. Place the prepared cabbage rolls in a saucepan with a thick bottom, pour boiling water over, add sour cream and simmer under a lid over low heat for 15-20 minutes. Serve with sour cream.
Ashy-sorpa(Kazakh dish). Take: 500 g of lamb, 250 g of horse meat (can be replaced with mutton), 75-100 g of fat tail fat, 2 radishes, 4 onions, 3-4 tomatoes, wild garlic greens, 1 glass of chopped steppe greens (shepherd's purse, alfalfa, etc.).) or 2 tbsp. tablespoons of parsley, 1 tbsp. spoon of chervil, 2 eggs, 1-2 tbsp. spoons of milk, 1 teaspoon of flour, 0.5 teaspoons of ground black pepper, 2-3 bay leaves, 1.5 liters of boiling water.
Pour boiling water over the prepared lamb and horse meat bones (in one piece), boil the broth. Cut the lamb pulp into narrow thin strips in the form of thick noodles and fry in overheated fat tail fat in a cauldron for 10-15 minutes, then add the diced onion and radish into strips and continue to fry and simmer for another 20-25 minutes, adding a small the amount of broth. Shortly before the meat is ready, add tomatoes, cut into large slices. Add the resulting meat and vegetable sauce to the prepared broth, add bay leaf, pepper, salt and bring to a boil.
Beat eggs and milk at the same time and dilute the flour in the egg-milk mixture. Pour this mixture into a frying pan preheated with oil and fry. Cut the resulting dense omelet into large noodles and season with ashy-sorpa. Immediately after that, pour greens, chopped wild garlic into the ashy-sorpa and let it simmer under a lid without fire for 3-4 minutes.
Before serving, remove the horse meat from the broth, cut it into thin slices and put it back into the broth.
Lamb Saddle Roll(Kazakh dish). You will need: the pulp of the entire lumbar part (or a lamb saddle), 300 g of internal fat, 240 g of green onions, two onions, 100 g of salted wild garlic, can be replaced with salted wild garlic. Salt and pepper to taste. The lumbar part or the saddle of lamb is separated from the bone, salted, peeled, covered with onions and then wrapped in the form of a roll. Put in salted water and boil until half cooked. After that, wrap the inner lamb fat and, slowly turning, fry on hot coals until golden brown. Puncture with a chef's needle and find light juice, make sure that the dish is ready. The dish is decorated with green onions, salted wild garlic and other vegetables.
Filling for pies … You need to take 500 g of wild garlic, 100 g of rice, 2 eggs, fat, salt. Boil rice, add chopped wild garlic leaves, boiled eggs, fat, salt. Yeast dough is used for pies.
Canning wild garlic. Pour water into two pots, add some salt. Wild garlic is boiled in one pan - literally for a few minutes, as soon as it begins to bend - they are taken out onto a dish. The wild garlic is placed tightly in jars (the easiest way is with your hands, pressing with a spoon - there should not be free space, the less - the better, but do not overdo it).
In another saucepan, prepare a brine (no spices except salt, salt to taste), and then pour this brine into a jar of wild garlic to the very top, add vinegar or essence (for a 700-gram jar - 1 teaspoon of 70% essence). Twisted, put in a secluded place and covered with a blanket.
Green spring soup. You will need: 400 g of young nettle (or spinach) greens, 4 large leaves of wild garlic, 2 shallots, 40 g of butter, 1/2 l of tender chicken broth, 250 g of crumbly potatoes, salt, white freshly ground pepper, grated nutmeg, 2 Art. tablespoons of thick sour cream.
Wash nettle leaves, put in a sieve, pour over 1/2 liter of boiling water. Wash the ramsons and cut into strips. Peel and dice the shallots. Fry the whole onion in butter until transparent. Add half of the nettle leaves, simmer a little. Pour the broth over and bring to a boil. Wash the potatoes, peel, cut into cubes, put in broth and cook for 20 minutes. Rub the soup through a sieve, adding the remaining nettle leaves. Then heat, season, add sour cream, serve immediately.
Svetlana Shlyakhtina, Yekaterinburg