I remember how my grandmother told me that during the war, many people were saved from starvation wild vegetables. She said that the bread made from quinoa. How it was done, I do not know, but the fact that vegetable green wild plants known to people since the era of gathering, an indisputable fact. And such plants as sorrel, nettle, goosefoot, sorrel, Ground-and many others, rich in vitamins and nutrients, fed us from early spring to late autumn. Nobody will be surprised now borscht and cabbage soup sorrel and nettles. It has become commonplace on our table, and salads of dandelion, which in France, for example, is a favorite vegetable. In Japan, many dishes are prepared from the leaves of burdock, which is widely cultivated there. And in England and Holland in the spring salad add juicy grass primrose. No wonder wild grass known as a source of health, they are not only rich in vitamins and trace elements, but almost all are more and medicinal plants. The leaves of the same quinoa is so rich in carotene, that 3-4 pinches of green make up for the daily needs of people in it. They are good for salads, soup and soup. Dishes, which I propose to you today, equally can be attributed to vegetarian cuisine, and dietary, or vegetable, food. In any case, they are tasty and healthy, and overweight is hardly because they rack up. Soup quinoa It takes 400 grams of quinoa leaves, 1 tbsp. flour, ½ st. spoon of oil, 0.7 liters of water or broth. Young leaves of quinoa bust, rinse with cold water. Lower into boiling water, boil until soft, discard in a colander, squeeze, rub through a sieve, add the flour and vegetable oil. With salt to taste, fry the resulting mass, and then dilute it with hot water or broth. Cold soup of quinoa (based on 1 serving) Young leaves of quinoa (100 g) and sorrel (30 g) to wash, chop, boil in salted water (0.4 liters) until cooked. Before serving, add chopped green onions (20 g), cucumber (40 g), dill (5 g) and fill with sour cream (20 g). Quinoa salad leaves For 1 serving of salad will need 75 grams of leaves cygnet, 15 g of sorrel, 30 g of boiled potatoes, 15 g of grated horseradish, 5 g of vegetable oil, ½ egg, 3 g of vinegar, salt to taste. Prepared, quinoa and sorrel lay for 1-2 minutes in boiling water, throws in a colander, chopped. At the plate stack rings otvarnogokartofelya, poured vegetable oil and vinegar and grated horseradish, decorated with slices of boiled egg. Cutlets quinoa Based on 2 servings require 165 g quinoa, 50 grams of cereal, 20 g bread crumbs, salt, spices to taste. In boiling water to lay chopped quinoa and oat cereals, porridge, cook until done. Cool, form patties and fry them in vegetable oil. Many of us like green soup of sorrel. And try to cook soup from such a young nettle leaves. There will be no less tasty. And it is great if you prepare a green soup, taking in equal proportions, spinach, quinoa and nettles, soup flavor, these greens, carrots, onions and seasoning them with vegetable oil or sour milk. Experiment! Prepare, for example, a Botvin. Take the young leaves of nettles, goosefoot, sorrel, wash and gently boil. Sit sieve, squeeze and finely chop. Dilute kvas, adding a tablespoon of grated horseradish, finely chopped green onion, fennel and roasted beets. Drinks Serve cold, seasonings cream or sour cream. We have already prepared you a variety Botvin, but from the young beet tops even made Pkhali in Georgian (remember, this is something like a pie?). And out of it, incidentally, can cook and an excellent salad. Salad of young beet tops Beet tops to sort, wash, cut and boil in salted water for 7-10 minutes. Remove skimmer, gently knead the wooden spoon and pour dressing, you cook as follows: crush the garlic and mix it with vegetable oil. Sprinkle with chopped lettuce and dill, parsley, sprinkle with lemon juice and sprinkle, if desired, chopped walnuts. Broth foliage can be used for making hash. Variants cooking vegetable soups, pohlebok, soup and borscht are vast. The main thing - they want to cook, and I think you will like and such. Cabbage soup vegetarian It takes 1.5 kg of fresh cabbage, 4 potatoes, 2 onions, 2 carrots, 4 tomatoes or 3 tablespoons. spoons of tomato paste, bay leaves, 3 tbsp. tablespoons vegetable oil, 100 g sour cream, salt and pepper to taste. Fresh cabbage cut finely, and potatoes - straw and lay out the vegetables in a pot with boiling water. Fry in oil until golden brown onions, add finely chopped carrot and fry well. Now place the sliced tomatoes or tomato paste, top up a little water and stew. Add the cooked vegetables to the pot with vegetable broth, tuck salt, pepper, place bay leaves. Before serving tuck soup with sour cream or put it in every dish.