The useful properties of the rhubarb opened in China. In Russia, this plant was considered a valuable export commodity. Peter I introduced the state monopoly on the cultivation of rhubarb, and it brought good income to the royal treasury. Now the rhubarb grows from many in the country. In this plant, a rich kit of acids, vitamins, minerals: apple, lemon, sparing, vitamins of group B, C, RR, phosphorus, potassium, calcium, magnesium, etc. Rewal is very useful for diseases of the digestive system.
Summer puree soup
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Ingredients: 600 g of jerny cuffs, 1 cup of kefir, 1 egg, 150 g of white superstars, 100 g of sugar, 1.5 liters of water, vanilla sugar, cinnamon, carnation.
Cooking method: Clear and finely chopped with rhubarb. Water boost, throw 1-2 cloves, pinch cinnamon and sugar. Then pour rhubarb, white crackers. Peel about 2 minutes and
Remove from fire. Beat the mixer to the status of a puree. Yolk separating from the protein, beat it with kefir (you can take a prostropriety) and enter into the soup, constantly stirring. Before serving, beat the protein with vanilla sugar to the foam. And put in each plate on a protein ball.
In 100 g soup-puree 30 kcal.
Slices of rhubarb leaves
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Ingredients: 600 g of home stuffing (pork and beef), 8-10 rhubarb leaves, 1 carrot, 1 bulb, rice glass, garlic, greens, salt, pepper, 8 tbsp. l. Sour creams, 5 tbsp. l. Tomato paste.
Cooking method: Rice to boil to half-preparation, slightly spilling. Give a drain of water, cool. Onions are finely to nourish, rubbing the carrot on the shallow grater. In the mince add carrots and onions, a little greens, rice. Salt, pepper. Mix well. Rhubarb leaves (without legs) rinse and dry. Use young leaves from both sides. In the middle of the sheet, lay out 1-2 art. l. Frash (it all depends on the size of the sheet). Rubber leaf converter. It is better to use dishes with a thick bottom or a multicooker. Folded cabbage rolls in a saucepan. Mix sour cream, tomato paste and missed cloves of garlic. Mix. Stay on top of the cabbage. Pour the cabbage rolls with warm water to half. After boiling, reduce the fire and extinguish the cabbage under the lid of 40-45 minutes.
In 100 g, 35 kcal.