Pastirma (Marinated beef)

Ingredients
Beef (fillet) 310, 40 onions, wine vinegar 10, 5 melted butter, spices, garnish 150.

Fillet or meat cut into cubes (30 grams), add the chopped onion, salt, black pepper, white wine vinegar, bay leaf, allspice, stir and marinate in pottery 2-3 days. After the meat strung on a skewer and roast over wood coals. During frying the meat periodically lubricate the melted butter.
Garnish the same as that of a Caucasian barbecue.

Chachochbili (Chicken with herbs)

Ingredients
230 Duck or pheasant, or chicken 220, 205 turkey or goose 250, melted butter 20, 100 onion, tomato puree 20 or fresh tomatoes 40, 5 flour, white table wine or wine vinegar 10, 20 lemon, herbs 10 different spices.
For the sauce: 500 Broth, 50 butter, flour 25, 40 carrots, onions 40, parsley (root) 30, tomato puree 500, 10 sugar, citric acid, 0.5, 1 peppercorn, bay leaf 0.5., the wine dry white 100, butter 70.

Fried flour in butter (keep white color), dilute broth, then add the browned onions with vegetables and tomato puree, sugar, citric acid, pepper, bay leaf, salt and cook for 25-30 minutes. Ready tomato sauce strain and heat to boiling, pour into it the grape dry white wine and season with butter.
Portion pieces of poultry or wildfowl fry and stew with saute onions in tomato sauce, of wine or wine vinegar, lemon juice and herbs (tarragon, cilantro, parsley) to readiness.

Satsivi (Poultry with walnut sauce)

Ingredients
Chicken, duck, turkey, goose 200, 150 Satsivi.
For the sauce: Broth 450, melted butter or chicken fat 100, walnuts (core) 200, onion 300, flour 30, eggs (yolks) 5 pcs., garlic 30, wine vinegar 100, cloves 2 cinnamon 2, red pepper.

Finely chopped onion fry lightly with oil or grease, remove from chicken broth, then add flour and continue sauteing for a few minutes, stirring with a wooden spatula. In this mass pour the hot strained broth and simmer for 10-15 minutes at the boil. Crush walnut core with garlic, add the crushed cloves, cinnamon, red pepper, egg yolks, vinegar. Rub the mass of wooden spatula and stirring, heating, adding the prepared mixture, not boiling. Ready sauce to cool.
Boiled poultry cut into portions 2 pieces (fillets and leg). You can boiled until half-cooked bird to lightly roast it in the oven. Serve a cold, with satsivi sauce.

Chikhirtma (Traditional Georgian soup)

Ingredients
Chicken 135 or lamb 115, eggs 1 pcs., butter or melted butter 15, wheat flour 5, 40 onions, wine vinegar 10, 0.05 saffron, coriander.

Chopped onion fry in butter or melted butter, add the flour and continue sauteing 2-3 minutes, dilute broth, boil and set aside; then gradually introduce the egg yolks, mixed with tincture of saffron, vinegar and chopped fresh cilantro. To the yolk is not curled, seasoned soup is not boiling.
When applied to the portion put 2-3 pieces of chicken or lamb and sprinkle with herbs.

Young shoots of plants, which are widely considered to be weeds, in the spring becomes the true storehouse of vitamins, mineral salts and other necessary for good health chemical compounds.
Another wonderful creation of nature should meet in the kitchen. It is a cute dandelion. Salad of dandelion leaves is famous in France as a true delicacy and is served in the best restaurants. And the Italian Housewives never forget to sprinkle spring salad a handful of freshly picked herbs.

Dandelion salad

Ingredients
100g dandelion leaves, 1 medium carrot, 1-2 cloves of garlic, 1-2 slices of lemon, 1 tsp. of lemon juice, mayonnaise and nuts to taste.

Young dandelion leaves are washed in running water (can be soaked for 10 minutes in cold water), throw in a colander, chop not very finely. Add crushed together garlic with salt, chopped lemon skin, grated raw carrots (you can use beet), a few leaves of sorrel, crushed walnuts. Dressing with mayonnaise and lemon juice.

Dandelion and parsley salad

In equal proportions take dandelion leaves, green onions and parsley. You can add the garlic mashed with salt and a little mustard.
Dandelion leaves to prepare: soak in salted water for 15 minutes. Fold in a colander, chop. Rinse and chop the parsley. Add green onions, dill, season with oil and vinegar.

Dandelion salad with yogurt

Take equal parts of dandelion leaves, coltsfoot, watercress and sorrel, rinse under running water, scalded with boiling water and chop. Tomatoes cut and mixed with herbs. Fill with a mixture of yogurt, cream and sugar. Add salt to taste. Top decorate salad chopped onion and borage.

Dandelion and sorrel salad

Equal shares of sorrel and dandelion leaves thoroughly wash, chop and season with vegetable oil. Well add honey and pine nuts. Perfect for meat dishes and cold meats.

For the preparation of herbal beverage fits any grass, it has a pleasant taste and aroma. Included in the grassy teas fruit, especially citrus fruits, obtained extremely helpful, pleasant drink. They tone up your body, quench thirst, increase vitality. They are natural, and this is their great superiority in relation to the store-bought canned drinks.

Clover with cinnamon and ginger 

Ingredients
100g clover heads, 2 tbs. sugar, cinnamon, ginger to taste (pinch), 0.5 liters of water.

The heads of clover, ginger, cinnamon, stir and pour boiling water. Boil for 10 minutes over very low heat. Cool and add sugar. Give the drink a brew for 2 hours. Drink chilled.

Clover with honey and currant juice

Ingredients
200g clover heads, sugar, honey, allspice, currant juice, 1 liter of water

Very rich drink is obtained from red clover honey and currant juice.
In 1 liter of boiled 200g clover 3-5 minutes. Add sugar, honey, cloves, wrap and let stand for 2 hours. Then strain and add currant juice. All supplements do on your own taste. Currant should not get involved in large doses, it can kill the flavor and taste of the other ingredients.

Cowberry water

Ingredients
Cowberry 150g, sugar 100g, 1 liter of water.

Clean berry cowberries mash and squeeze the juice. Husks pour water and boiled for 5-7 minutes, then cooled, filtered, and added sugar pressed juice. Drink chilled.

Ingredients
250g cheese, 3 eggs protein, fat for frying, 2 tbs. flour, salt, pepper, herbs for dusting.

Grate the cheese on a small grater. Beat egg whites, slightly salted, and connect with cheese. Stir gently and season with pepper. From the mass sculpt balls, to roll in flour and fry in a large amount of fat.

The balls should increase in volume twice. 

When cheese balls lightly browned, take them out, dry and apply, liberally sprinkled with herbs.

Ingredients
200 roots of willowherb, meat or chicken 400, 100 potatoes, 1 carrot, 1 onion, vegetable oil 30, 50 cream.

Prepare roots willowherb (lat. Chamérion angustifólium): clean, cut into small pieces and saute in oil, add to the grated carrots and onions.

Prepare the broth: possible beef, chicken can be. The broth cook potatoes until soft and run every green. Together, boil for 5 minutes over very low heat.

To salt the end of cooking. Serve with sour cream.

Ingredients
200 g of plantain weed leaves, 1 tbs. of nuts, 1 tbs. of honey, 1 tbs. of vegetable oil.

The leaves of plantain rinse and soak in salted water for 15-20 minutes. Then dry and chop. Add nuts (any) and honey. Dress the salad with vegetable oil.

Ingredients
20 g of calendula flowers, 1 orange, 1 grapefruit, 1 avocado, a handful of rocket leaves, a little of germs of radish; For the sauce: ½ cup orange juice, 1 clove garlic, 2 tbs. sesame seed paste, 1 tbs. agave syrup (you can replace ordinary sugar syrup), 5 pcs. calendula flowers.

Grapefruit and orange separated from the membrane cut slices into small pieces. Rocket leaves mixed with slices of citrus.

Add sprouts radish. Cover with slices of avocado and calendula flowers. Salad season with sauce. 

On top put slices of avocado and sprinkle with calendula flowers.
Preparation of the sauce: mix all ingredients and beat until smooth.

Ingredients
Spinach and nettles 100, 15 onions, meat juice 75, 10 butter, wheat flour 3, egg 1 pcs., pepper and nutmeg; For the croutons: white bread 25, 25 milk, eggs 1/5 pieces, 2 sugar, butter 8.

The young spring nettles or hardened still tops summer nettle 4-5 upper leaves wash several times in cold water, then immerse in boiling water, boil for 3-5 minutes and drain.

Then, squeeze and chop with a knife or mince with a sparse grid. Just process fresh spinach.

Fold the nettle and spinach in a bowl, add the browned onions, pour meat juices and cook in a sealed container 10-15 minutes.

When the greens becomes soft, season it with salt, pepper and nutmeg, add flour mixed with butter and stir until thick warm. 

When serving put the spinach in a bowl or a porcelain salad bowl, put in the middle of a bunch of chopped egg, poached. Around lay toasted croutons of white bread.

Ingredients
600 g mallow (Malva) young leaves, potatoes, leeks, turnips, carrots, swede, turnip onion, celery root 1 pc., 2 tbsp. tablespoons of vegetable oil, 1 tsp. of parsley, 1 tsp. of dill, 2 tsp. flour, 1 cup milk, 1 chicken egg (yolk), salt - to taste.

Finely slice the potatoes, leeks, turnips, carrots, swede, onions, celery. All combine vegetables and cook in salted boiling water, wipe. Leave vegetable broth.

In a tablespoon of vegetable oil brown the flour and combine with vegetable puree and broth, boil. Add Malva leaves and a little boil.

Pour the milk with dissolved in it egg yolks. Add chopped parsley and dill, a tablespoon of vegetable oil, salt, warm, but do not boil.

Ingredients
500 grams of meat, 1 carrot, 1 onion, small ginger root and parsley, 100 grams of potatoes, 200 grams of leaves and heads of clover, 50 g sour cream, 30 g of vegetable oil. For the dressing dill and parsley.

Boil the broth (beef or chicken). In vegetable oil fry the chopped carrots, onions, parsley root and ginger, add the tomato paste or fresh tomatoes. The broth cook potatoes. At the end of cooking to introduce all the roasted vegetables.

For 5-6 minutes until cooked add chopped leaves and clover head.

To use with sour cream. The soup can be a plate sprinkled with parsley and dill.

Ingredients
Roots fireweed (lat. Chamérion angustifólium) 200, 2 pcs of carrots, raisins, 50, 30 butter.

For this you can use the dried porridge milled roots of willow-herb, or raw. Porridge is prepared in the form of a layer cake: the bottom of the mold put carrots, grated on a coarse grater, trace the roots of willow-herb, then raisins. All fill with water, barely covering the top layer. At very low heat to boil for 3-4 minutes, turn off the heat and leave to languish under the lid for 30 minutes. 

There with butter. Add salt to taste.

In the wild calendula (lat. calendula) grows on the Mediterranean coast, as well as in Central Europe. Mainly found on rocky ledges, in bushes, on the coast. As such, calendula considered weeds. Certain types of calendula are popular ornamental plants.

Calendula or marigold grows in central and southern Europe and Central Asia. It is cultivated as an ornamental and medicinal plant. The aerial baskets contained resin, nitrogen-containing mucus, malic and salicylic acid. The seeds are found alkaloids.
Calendula used mainly as an anti-inflammatory agent in the form of ointments, emulsions for the treatment of small wounds, burns and frostbites. Recently obtained data on antihypertensive and soothing properties of calendula.
In cooking, calendula are used in the preparation of various salads, soups, cordials, drinks, pasta and other useful and tasty dishes. Calendula is valued for rich color and aroma.

Ingredients
Calendula flowers, cucumbers, carrots, green onions, sour cream 100, 1 egg, 1 bunch of dill.

Calendula boil water for 3 minutes, drain. Boil the carrots and cut into small cubes. Add boiled egg, green onions and cucumbers, cut into thin slices. All products mix, salt and sour cream. On top decorate with dill.