Salad "Autumn"
Interesting that sugar, salt and butter do not add to it.
Ingredients: 2 plums, 1 apple, 1 pear, 1 tomato, 1 cucumber, ½ Bulgarian pepper, 1 carrot. For refueling: 1 tbsp. Apple juice, 1 tsp. Balsamic vinegar, a couple of fresh mint leaves.
Cooking method: In draining, we remove the bones, the apple and pear remove the seeds. Cut plums, apple and pear slices and sprinkle with apple juice. Cucumber and carrots cut into circles, tomato and pepper - cubes. Mix everything, sprinkle with balsamic vinegar and sprinkle with finely chopped mint.
Pit
Azerbaijani soup, which is considered one of the main in the national kitchen. Initially, baked chestnuts put in advance in Piti, today they are replaced by potatoes. But necessarily use plum or allych, nuts and mint. Piti is usually prepared in the oven in the clay pots of the volume not more liters.
Ingredients: 300 g beef (or lamb), 2 potatoes, ½ bulbs, 1 tomato, ⅓ Glass of chickpea, 3-4 plums (in winter it is possible to take dried), 60 g of salam, chopper, ½ h. Dry mint, salt, pepper, ½ tsp. Sumy (seasoning a reddish shade, is used as a substitute for lemon juice).
Cooking method: Nut soak overnight and boil to half-year. Meat cut into small pieces. Pour water and put on fire, cook, removing the foam until the foam stops appearing. Onions cut into cubes and put a pot on the bottom, then several pieces of meat, after - potatoes, then - a layer of chickpea. Salt. Pour bulb, put plum lobes and tomato cubes. Spice up. Sprinkle with mint and rest of the spices. Over put slices of salla. Preheat oven to 150 degrees and put the pot for an hour, then drop fire and tomorrow another hour and a half.
From plums do not only jam, but also the famous sauce
Photo: pixabay.com/ru.
Tkemali
Famous Georgian sauce that is suitable for meat and fish dishes, as well as to the paste and vegetable garniram.
Ingredients: 1 kg of drain (acid or ally), 1 garlic head, 1 small chili pepper, 1 tsp. Coriander grains, 1 tsp. Shafran, ½ beam kinse, dill and mint, 2 h. Salts and 3 h. l. Sahara.
Cooking method: Drain remove bones, clear garlic. Skip through the meat grinder. To plums to pour sugar, salt. Mature grain coriander and saffron. Add spices and finely distorted greens to plums. Mass put on a small fire. The first 10-15 minutes interfere with the mass constantly. Tomber sauce for about an hour, standing periodically. Pour from sterilized banks, tighten.