What can be cooked with leeks. Leek recipes are simple and delicious. Use in medicine

Ordinary onions, both green and onion, have long been an integral part of our cuisine. Without onion and cooking most of the most common dishes is unthinkable. But the leek is much less known. It can be seen quite rarely in stores, and it is not very popular among summer residents and gardeners. And it’s completely in vain - it is used in many cuisines because of its unusual taste and considerable benefits. But we will return to this later. First, let's talk more about cooking.

What part of the onion to eat?

It is not uncommon to meet people who are frankly disappointed in leeks after they have tried it once. They argue that his greens are too hard and even cooking does not make it more tender. Alas, these people made a serious mistake, which led to the appearance of such an opinion.

After all, you don’t need greens or onions at all, like other varieties of onions. The tender white part is eaten, which sits deep in the ground, replacing the bulb itself. In addition to it, a small lower part is used for food. green feathers and then, only in young shoots. Connoisseurs use only the white part.

It must be washed thoroughly, especially if the leek is grown on sandy soil. Otherwise, during lunch, sand will creak on the teeth, which will not please the household. You can not only rinse, but also soak the white shoots for half an hour, then rinse again. Only after that you can start cooking.

The white part has a surprisingly subtle and unusual taste - something between ordinary green onions and garlic. Very fragrant, it will add a special touch to any dish, regardless of whether it is fried, boiled, stewed or used for serving.

Green leaves are very tough. They are generally not eaten in any form. After all, even finely chopped feathers with prolonged cooking remain tough and can ruin any dish. But many people feel sorry for throwing out a luxurious green top, and they found interesting application for her.

What to do with green feathers?

As mentioned above, they cannot be eaten due to rigidity. But if they cannot be eaten, this does not mean at all that they are useless in cooking.

Experienced chefs often use a bouquet of garni - tied with a thread, a bunch of dry grass. Its composition may be different, depending on the preferences of the cook: parsley, Bay leaf, basil, tarragon, celery roots, rosemary and more. You can also add here green leaves leeks.

Bouquet garni is used most often in soups. During cooking, the beam falls into the pan, and shortly before the end is removed, saturating the dish with a pleasant aroma.

As you can see, even foods that are not edible can benefit. So, when you decide to cook a dish with leeks, do not be too lazy to collect its feathers and dry them so that in a few days, weeks or months you will please your loved ones with a familiar dish with an unusually refined and rich smell.

Use in cooking

Now we will tell you how to use leeks so that it reveals the whole bouquet of flavors and aromas.

First, it can be eaten fresh. Some people eat the sprouts as a snack by simply dipping them in salt, but most people prefer to add it to salads with fresh vegetables. True, only a young stem is suitable for this, until it has hardened. Secondly, you can add chopped product to almost any dish that uses common bow. The white part of the leek can be used in casseroles, pies, soups and any other dishes.

But still, this is a more “noble” product than a simple onion. And thanks to the subtle and rich aroma, it may well complement dishes that are not typical for our cuisine.

For example, if you chop a leek and make a mustard-egg sauce, you can serve the resulting dish as an unusual cold appetizer. Stew leeks with cherry tomatoes, beans and garlic and an unusual but very satisfying vegetable stew is ready. Mix finely chopped leeks with cod fillets, potatoes and Parmesan for a delicious puff pastry filling that will impress even the pickiest of palates.

As you can see, the scope of leek is simply huge. Need more detailed recipes? We will return to them a little later. And first, we’ll tell you why it’s generally worth enriching your diet with them.

The benefits of leeks

It is eaten in different parts of the Earth - Europe, Asia, Africa and America. Why? Because many chefs make sure that their dishes are not only tasty, but also healthy. And for this, leeks are just perfect.

The list of vitamins and minerals that make up the plant is quite extensive. There are vitamins B1, B2, C, E and PP. This is a real find in the spring, when beriberi undermines the immune system and it is urgent to reinforce the body so that it effectively resists any diseases. In addition, it contains a large number of potassium, which makes leeks an excellent diuretic. It is also rich in calcium, magnesium, phosphorus and sodium.

Leek is very useful for people who want to lose weight. On the one hand, it has an extremely low calorie content - only 33 kcal per 100 grams. On the other hand, it speeds up the metabolism, allowing you to quickly get rid of excess weight during physical exertion.

In general, the list of diseases, for the disposal or prevention of which you need to add leeks to your diet, is quite extensive. We list only the main ones:

Of course, the product is not a panacea, but it useful qualities undeniable. It is best to use young sprouts fresh - this will allow you to get the maximum benefit. But even after boiling, stewing or frying, when the leek loses some of its useful properties, it still remains a real find.

Are there any restrictions?

However, in everything you need to know the measure. And eating a healthy product in kilograms is not worth it. This can significantly increase the acidity of the stomach and even lead to gastritis. If you use leeks regularly and a lot, your blood pressure also rises.

Women in the lactation period are especially recommended to limit the use of a fresh product or even refuse it - milk for several days can get bad smell and the child will not want to eat it.

Application in traditional medicine

The use of leeks, according to folk medicine, allows you to achieve good results. In addition to the benefits described above, it will be useful to remember a few additional recipes.

Boils or the bite of gadflies and bees torment? Grind the white part of the leek into a pulp (you can use a blender or a simple grater), apply to the wound, cover with foil and tie with gauze for several hours. The edema will pass quickly, and the porridge will draw out the pus.

Even a severe sore throat can be cured in two or three days if you gargle with leek juice daily.

It also helps with more serious diseases, such as pneumonia. It uses conventional inhalation. Onions need to be finely chopped or grated, put in a jar and breathe in pairs. But for each new inhalation, it is advisable to use a fresh portion - the old one quickly loses beneficial features.

Delicious and easy recipes

Finally, we will tell you how to cook leeks and give a couple of recipes that will impress even picky gourmets.
If you want to cook a sophisticated and unusual soup, Vichyssoise is for you. Take:

Melt the butter in a heavy bottomed saucepan and fry the finely chopped onion. Add chopped leeks and cook for 5 more minutes. Pour in the broth and toss in the chopped potatoes. When it is cooked, fish out the potatoes and leek with a slotted spoon, chop in a blender. Return to saucepan and pour in cream. Bring to a boil and get a very light and tasty puree soup.

Many people like a light salad. For it you will need:

Boil eggs and potatoes, cool, peel and finely chop. Cut the leek into rings and mash a little to make it more tender. Chop cucumbers. Mix all the ingredients, season with mayonnaise and, if necessary, salt. Sprinkle chopped green onions on top and serve.

Surely these dishes will allow you to make a real sensation in any culinary society - even the most spoiled gourmet will appreciate their delicate and unusual taste.

Leek is not as popular in our kitchen as its relative, onions. It's a pity! It was served at the table of the rich in Ancient Egypt, Greece and Rome. This vegetable was considered more refined in taste than onions and garlic. In addition, he was famous for his useful qualities.

In our time, we somehow bypass this king-vegetable, underestimate its properties. We rarely see it on store shelves, and vegetable growers practically do not supply it to food markets. And the reason here is that we know little about this plant and do not know how to cook it. Therefore, let's see what this vegetable is useful for and what are the ways to use it in cooking.

Characteristic

Leek - annual herbaceous plant native to the Mediterranean. Now they have learned to grow it everywhere, because it can adapt to any climate.

The green leaves of the onion are wide, flat, hard, as if covered with wax. The taste of the white part is sweet and spicy.

Benefit and harm

Leek contains 90% water, but it is a real pantry of vitamins and minerals that are important for a person for productive life. Its energy value is 33 kcal per 100 grams.

Beneficial features:

• rich in calcium, sodium, iron, sulfur, phosphorus, potassium, magnesium;
• contains folic, nicotinic and ascorbic acid, essential oils;
• rich in vitamins of groups B, H, PP, C, A, E.

Please note that during the storage period, the amount of vitamin C in onions only increases. The vegetable is successfully used in cosmetology and medicine. Carotene supports vision and improves hair condition. Essential oils boost immunity and maintain skin tone. The low calorie content of the plant explains its presence in many diet recipes.

With all the positive properties of leeks, it can also be hazardous to health: a large consumption of onions increases the acidity in the stomach and blood pressure, so it should not be eaten by those who suffer from gastrointestinal diseases and hypertension. If onions are abused while breastfeeding, the milk has a peculiar aftertaste, which can lead to the baby refusing to eat. Leek can cause an allergic reaction similar to hives.

As you can see, the cause of all these problems is an excessive passion for vegetables in food. Therefore, the main rule is the use of leeks in a reasonable amount.

Application in cooking

Leek is a versatile product. As soon as it is not consumed, both fresh and boiled, it is frozen, salted, marinated, dried. From it prepare both independent dishes, and seasonings or additives to vegetable preparations.

It is necessary to use onions for food correctly: only the white part of the onion and the lower young leaves are suitable. Cooks most often throw away tough green leaves. But economical housewives have found use for this part of the vegetable. They tie the green leaves in a bunch and boil them in a soup, and when they are done they take them out like a bay leaf. There is another way to use green leaves for soups. They need to be thinly cut and added to the soup immediately at the beginning of cooking.

Many amazingly delicious dishes are prepared from leeks. Let's look at some recipes.

Salad "Onion with egg"

Fresh onion (1 pc.) We wash, cut into rings, salt and knead. We do it carefully. boiled eggs(3 pcs.) cut into small pieces. Mix everything and add white yogurt or sour cream. Sprinkle fresh dill on top, and you can eat.

Chinese cabbage salad with apple

We take all the ingredients in equal proportions, for example, 400 g each. Wash the leek, dry it on a towel, cut into rings. Add it to the chopped Chinese cabbage in a cup. On a coarse grater, we rub apples, previously peeled and without seeds, and combine with prepared vegetables. Salt, pepper and mix. Dress the salad with vegetable oil or sour cream. It can be used as a side dish for fish or meat dishes.

Salad "Vegetable Family"

Very easy to prepare. White leek stalk (1 pc.) Cut into thin circles. Coarsely rub the black radish (1 pc.). Grind boiled eggs (2 pcs.). Mix everything and add pickled corn (contents of one jar). We fill the finished salad with white yogurt or a mixture of thick sour cream and mustard, mayonnaise.

potato soup

Onion (1 pc.) And leek (1 pc.) Cut into half rings. Potatoes (450 g) and strips of bacon (4 pcs.) - cubed. In a pan in vegetable or butter (1.5 tablespoons), fry the bacon, add the onion and fry for another 5 minutes. After reducing the heat, put the potatoes in the pan and pour the meat broth (1.2 l). Bring everything to a boil and cook for another 20 minutes. Add salt and ground black pepper. In bowls with soup put chopped fresh herbs and 1 tbsp. l. sour cream.

onion pie

Dough: kefir - 1 cup, eggs - 3 pcs., mayonnaise - 200 g, flour -1.5 cups, salt, sugar and baking powder. Knead the dough from all the ingredients.

Then we begin to prepare the filling for the pie. To do this, chop the onion stalks (2 pcs.) into rings, salt and fry in vegetable oil. Cheese (150 - 200 g) three finely on a grater. Mix onions with cheese.

Turn on the oven to 180 degrees and start cooking the cake. We divide the dough into two halves. Lubricate the form with butter and pour the first part of the dough into it, then add the onion filling and fill everything with the rest of the dough. Bake the cake for twenty-five to thirty minutes.

Fritters

Cut the leek stalk (2 pcs.) into half rings and simmer in vegetable oil in a frying pan under a lid. Remove from heat after 10 minutes and leave to cool. Peel potatoes, boil and mash. Grate brynza. We mix everything by adding two eggs, ground pepper, chopped herbs and salt. From the dough we form flat small cutlets, roll them in flour or breadcrumbs and fry in vegetable oil. We serve pancakes with sour cream to the table.

Chicken with onions

Cut the chicken fillet (400 g) into pieces. Chop the leeks into rings and fry in a pan in vegetable oil. Add chicken pieces, fry, stirring occasionally. When the chicken is ready, pour the dressing, which consists of soy sauce (4 tablespoons) and honey (1 teaspoon). Simmer on low heat for two minutes. The chicken is served hot.

Carrots with leeks

Carrots (6 - 7 pieces) are chopped into strips, leeks (1 - 2 pieces) - in circles and we pass them in vegetable oil for 5 minutes. Then, after reducing the heat, add white wine (3-4 tablespoons) and simmer for 10 minutes. Salt. This dish can be used as a salad or as a side dish for meat or fish.

Stewed tomatoes with leek

You need 500 g of onions, 250 g of tomatoes, 1 teaspoon of flour, 0.5 cups of sour milk, 3 tbsp. tablespoons of vegetable oil, sugar, salt, pepper.

Cut the leek, fry in oil, add peeled and chopped tomatoes. Fry and add, stirring constantly, flour, and then milk, sugar, pepper. Salt and bring to a boil.

Fish with onions

Fillet of any fish (300 g) cut into cubes. Onion (3 pcs.) Chop rings, fry in butter. Cooking 5 minutes. Add the fish to the onion, mix and, covered with a lid, simmer until tender. Five minutes before the end of cooking, reduce the heat, add cream (200 ml), salt and ground pepper.

Use in medicine

Leek is especially famous in folk medicine. It has the most beneficial effect on the human body when fresh.

Its regular use in various dishes also useful because it:

• improves metabolic processes;
• stabilizes the work of the gastrointestinal tract;
• strengthens the nerves;
• invigorates, improves memory;
• contributes to the preservation of vision;
• improves immunity;
• prevents the aging process;
• strengthens the heart;
• has an antimicrobial effect;
• helps to remove fluid from the body.

Doctors advise including this product in the diet of sick people for the treatment or prevention of various diseases: atherosclerosis, arthritis, anemia, cystitis, colds.

We offer several simple folk recipes.

• If boils are tortured or bitten by a wasp, chop the white part of the onion and apply the gruel to the wound. Cover with foil and tie with a bandage for several hours. Onion draws out pus, removes swelling.
• A sore throat can be cured in two or three days by gargling with leek juice several times a day.
• Inflammation of the lungs is useful inhalation. Onions should be grated and breathed in pairs.

We offer some tips which will reveal the secrets of cooking and storing leeks.

• The most delicious onion is young, so buy stems about 4 cm thick.
• In the refrigerator for storage, it is placed unwashed in plastic bag. If the onion is wet, then you must first dry it by laying it on paper towel. In this form, the vegetable can be stored for about a week.
• If you need to boil the onion, then cut it first, and then boil it in salted water for at least 5 minutes. To prepare mashed onion, boil it for 10 - 15 minutes.
• Since the middle of the stem is hard, cooks recommend cutting it out.
• When frying with other vegetables, focus not on the ruddy color of the onion, but on its structure. Ready leeks are always soft.
• Beat the onion stalk with the side surface of the knife, then the rings will easily separate from each other when cutting.
• To reduce cooking time, use pre-sliced ​​and refrigerated leeks. You do not need to defrost, immediately enter it into the dish that is being prepared on the stove.

Leek is a unique member of the onion family. Thousands of people have appreciated this product. Include leeks in your daily diet and be healthy.

About how to cook tasty dish from leeks, see the next video.

Legend has it that during the attack of the Anglo-Saxons on Wales, the patron saint of this country, Saint David, with the help of leeks, ensured the victory of his wards. At that time, the armor and weapons of the soldiers of the fighting sides did not differ from each other, and the battle took place on the onion field. It was then that the resourceful saint came up with the idea of ​​attaching a leek stalk to the helmets of his fighters. The course of the battle was reversed, and the defenders of Wales managed to repulse the enemy invasion. So the leek became a hero.

Until now, on St. David's Day, the Welsh attach leek feathers to their clothes, and for lunch they serve soup from this representative of the onion family. A tribute to the vegetable is also paid during the celebration of the New Year: on the tables of the Scots there is always a leek in its own juice with the addition of herbs and oil. By the way, Emperor Nero was very fond of this dish: he was sure that it gives strength and a special sound to the voice.

There are much more vitamins in leek than in its onion brother. It is especially rich in vitamin C, so leeks are useful for people with weakened immune systems. It is curious that in dried form this plant does not lose its qualities. Leek has a unique ability to accumulate vitamin C during storage - in a year its amount increases by approximately 2-3 times.

In addition, this miracle bow contains such a rare substance as polyphenol. It increases the level of nitric oxide in the blood, which contributes to the expansion of blood vessels and reduce the workload on the heart. Leeks are also recommended for those who are on a diet. It is low in calories, but it satisfies hunger perfectly.

Leek can play both the main and secondary role in the dish. But in any case, his presence will be noticeable. The white and most tender part of the stem is used. Please note that the leek sits very deep in the ground, so you need to wash it especially carefully, ideally, soak it at all. Professional chefs cut the white part finely and change the water in the bowl until the sediment disappears at the bottom.

Leek is stewed with mushrooms and vegetables, added to pie fillings or stuffed dishes. And salads with this ingredient can be prepared every day and never repeat.

For 4 persons: leeks - 500 g, potatoes - 6 pcs., onions - 1 pcs., green onions - 50 g, chicken broth - 1 l, butter - 100 g, cream - 200 ml, salt, ground black pepper

Melt the butter in a saucepan, fry the finely chopped onion in it. Then add chopped leek, fry for another 5 minutes. Add peeled potatoes, cut into cubes, and pour in the broth. Bring to a boil, salt, pepper and simmer for half an hour. Beat the finished soup in a blender with cold cream until a soft puree. Cool, sprinkle with finely chopped green onion. Can be served with croutons.

Calorie per serving 451 kcal

Cooking time from 60 minutes

6 points

For 6 persons: leeks - 700 g, potatoes - 400 g, green peas - 500 g, green onions - a bunch, eggs - 4 pcs., pickled cucumbers - 3 pcs., mayonnaise

Wash the potatoes and boil in their skins. Hard boiled eggs. Cool, peel and chop finely. Wash the leek thoroughly, cut into rings, lightly grind it with your hands to make it softer, put in a deep bowl. Pour pickled cucumber brine, leave for half an hour. chop cucumbers, green onion chop. In a bowl, mix potatoes, eggs, pickled leek, cucumbers, peas and green onions. Dress the salad with mayonnaise. You can lightly salt and decorate with canned corn.

Calorie per serving 187 kcal

Cooking time from 60 minutes

Difficulty level on a 10-point scale 5 points

For 4 persons: leek - 125 g, cheese - 50 g, potatoes - 2 pcs., puff pastry - 300 g, carrots - 1 pc., eggs - 2 pcs., salt, ground black pepper

Cut the leek, wash and dip in boiling water. As soon as the onion becomes soft, transfer to ice water. Peel potatoes and carrots, boil and cut. Combine with onion, egg, grated cheese, salt and pepper. Roll out the dough to a thickness of 3 mm. Cut out circles. Spread the filling on each, fold in half and pinch the edges. Place on a baking sheet and brush with beaten egg. Bake for 15-20 minutes at 180°C. You can also add corn to the filling.

Calorie per serving 366 kcal

Cooking time from 70 minutes

Difficulty level on a 10-point scale 7 points

For 6 persons: leek - 700 g, wheat flour - 250 g, butter - 125 g, eggs - 4 pcs., milk - 150 ml, sour cream 20% - 150 ml, cheese - 100 g, salt, ground black pepper

Grind flour, salt and cold butter into crumbs. Beat the egg, pour in ice water (30 ml). Knead the dough and refrigerate for an hour. Then roll out 1 cm thick. Put in a round shape. Pierce the bottom of the cake with a fork. For sauce: break eggs (3 pcs.), add sour cream, milk. Mix. Salt and pepper. Finely chop the cheese and leeks, both white and green parts. Pour water into a saucepan and bring to a boil. Blanch the leek for a couple of minutes, put in a bowl. Put cheese on the cake, leeks on top. Then pour all the sauce to the very brim. Put to bake for 40 minutes in an oven preheated to 200 ° C.

Calorie per serving 450 kcal

Cooking time from 150 minutes

Difficulty level on a 10-point scale 8 points

For 6 persons: leeks - 4 stalks, chicken thighs - 6 pcs., dry white wine - 250 ml, sour cream - 120 g, butter - 30 g, olive oil, salt, ground black pepper

Salt thighs, pepper. Melt butter with olive oil. Fry the chicken (2-3 minutes on each side). Share. Cut the onion. Fry in the same pan, stirring until soft. Pour in the wine. Add thighs, simmer covered for 15 minutes. Turn over, cook another 15 minutes. Drizzle with sour cream.

Calorie per serving 546 kcal

Cooking time from 70 minutes

Difficulty level on a 10-point scale 7 points

For 3 persons: leeks - 2 pcs., asparagus - 200 g, greens (any) - a bunch, lemon juice - 20 ml, cod - 500 g, butter - 60 g, cinnamon - a pinch, cloves - a pinch, nutmeg - a pinch, olive oil, salt, ground black pepper

Cut the leeks into rings. Heat up in a frying pan olive oil, add leeks and fry for 2 minutes. Reduce the fire and simmer for 10 minutes. Take off. Cut the fish into medium pieces. Melt butter with cinnamon, cloves, pepper and nutmeg. Fry the cod until golden brown (7 minutes on each side). Salt, pepper. Peel the asparagus, season with salt and cook for 10 minutes. Combine the onion with chopped herbs, chopped asparagus, lemon juice. Serve with fish.

Calorie per serving 393 kcal

Cooking time from 80 minutes

Difficulty level on a 10-point scale 5 points

For 5 persons: leeks - 2 pcs., potatoes - 6 pcs., onions - 1 pc., chicken - 1 pc., tomatoes - 2 pcs., carrots - 1 pc., greens (any) - a bunch, vegetable oil, salt , ground black pepper

Cut the chicken, rinse, cut into pieces, pour water (2 l), salt and put on fire. Bring to a boil, reduce heat, after 10 minutes add diced potatoes and cover. Cut the onion and leek, grate the carrots and fry everything in oil for 5-7 minutes. Put in the soup 15 minutes after the potatoes. Chop the tomatoes. Salt soup to taste, pepper. Chop greens. 5 minutes before readiness, throw tomatoes and greens into the pan. Let stand 5 minutes and pour into bowls. At the end, you can add bay leaf to the dish.

Calorie per serving 196 kcal

Cooking time from 70 minutes

Difficulty level on a 10-point scale 7 points

For 6 persons: leeks - 350 g, walnuts - 50 g, vegetable broth - 100 ml, eggs - 2 pcs., crackers - 18 pcs., yogurt - 2 tbsp. l., parsley - 2 sprigs, dill - 2 sprigs, olive oil, salt, ground black pepper

Cut the leek and fry in oil for 3 minutes. Pour in the broth, cook for 5 minutes, then drain it. Walnuts and beat the leek in a blender. Chop greens. Separate the yolks from the whites. Mix the yolks, herbs, salt, pepper and yogurt, pour into the onion mixture. Beat egg whites, pour in. Make balls and bake for 35 minutes at 180°C. Serve on crackers.

Calorie per serving 135 kcal

Cooking time from 55 minutes

Difficulty level on a 10-point scale 4 points

If we talk about what a leek is, how to cook it, then you should know that it is very similar to onions, but it tastes sweeter and more tender. It can be used as a seasoning for many dishes, it gives them an indescribable flavor. Consider what can be cooked from leeks.

Salad with egg and leek

Ingredients:

• 300g leek feathers;
• 5 eggs;
• sour cream or mayonnaise to choose from;
• dill to taste;
• salt to taste.

1. To prepare this salad, you should take fresh onion feathers. They should be washed thoroughly, cut into small pieces, salted and mashed.

2. Boil the eggs in advance, peel them and cut them. Add to onion.

3. Also put mayonnaise or sour cream in a salad bowl, mix.

4. Cut the dill to taste and sprinkle on the salad. All is ready. By the way, you can eat it spread on bread.

Onion salad dressed with vegetable oil

• leek;
• lemon juice;
• vegetable oil for refueling;
• salt.

Salad with onions, apples and cabbage

Ingredients:

• 300g leek;
• 300g apples;
• 300g cabbage;
• 100g carrots;
• greens to your taste;
• mayonnaise;
• salt to taste.

1. For this salad, the onion must be cut into slices very thinly. Put in a salad bowl the same number of apples and cabbage, pre-chopped.

2. Also peel the carrot and rub it on a fine grater. Add to salad. It remains to put lemon balm greens, tarragon and basil.

3. Fill the salad with mayonnaise. Stir. You can also add some celery to taste. Salt if necessary.

Onion salad with tomato and sweet bell pepper

For cooking you will need:

• 300g leek;
• 300g tomato (preferably cherry);
• 2 pcs. bell pepper;
• sour cream or vegetable oil.

1. Wash all vegetables. Take small tomatoes, cut them into circles. Also cut the onion into thin circles. Put everything in a salad bowl.

2. Clean the pepper and cut it into strips. Mix everything, season with vegetable oil or sour cream.

Leek puree soup with grits

For four servings of soup you will need:

• 300 or 400 grams of leek;

• 5 - 6 tablespoons of barley porridge or 8 tablespoons of rice;
• 1 tablespoon of butter;
• 1 - 2 tablespoons of wheat flour;
• 4/5 cup milk;
• 1 egg;
• 1.2 liters of vegetable or meat broth.

1. Cook pearl barley in advance. In a frying pan, sauté chopped leek in butter with broth. After that, grind these ingredients in a blender. Then you should bring the resulting mass to a boil.

2.Cook white sauce. To do this, fry the flour and mix it with a decoction of onions. Add this sauce to boiling soup.

3.Now prepare the egg-milk mixture. Separate the egg white and yolk. Add hot milk to the yolk and heat the mixture until it thickens, but do not boil it. Season the soup with this mixture. Do not boil it any more, take it off the stove.

Puree soup with sour cream leek

Required Ingredients:

• 300 grams of leeks;

• 200 grams of potatoes;
• 100 grams of sour cream;
• 700 ml of water or broth;
• parsley - to taste;
• salt - to taste;
• croutons - to taste.

1. Finely chop the leek and dip it into boiling salted water or broth. It should be cooked for ten minutes.

2.Meanwhile, cut the potatoes into cubes. Add it to the broth. Salt. After the potatoes are ready, remove the soup from the heat and grind it with a blender.

3. Again, put on fire and slowly add sour cream. The soup is ready. Serve the soup sprinkled with ground pepper and parsley to taste. Add croutons.

onion fritters

• 1 kilogram of leek;

• 200 grams of cottage cheese or cheese;
• 300 grams of potatoes;
• 120 grams of vegetable oil;
• 2 eggs;
• 50 or 70 grams of flour or breadcrumbs;
• fresh parsley - to taste;
• ground black pepper - to taste;
• salt - to taste.

1. Cut the onion finely. It should be stewed in vegetable oil, covered with a lid. Then remove from fire and cool.

2. Boil the potatoes beforehand, mash them. Grate the cheese or knead the cottage cheese. Add potatoes and cheese (cottage cheese) to the onion. Also put there raw eggs, chopped parsley and black pepper. Mix everything.

3. Form small cutlets with your hands, dip them in breadcrumbs or flour. Place in skillet and fry until golden brown. Fritters can be served in different ways. For example, with sour cream or pickles, it will also be a very tasty addition to broth or boiled pork, meat, fish.

Delicious Leek Omelette

For cooking we need:

• 150 grams of leeks;

• 2 eggs;
• 50 ml of milk;
• 15 grams of vegetable oil;
• 25 grams of cheese;
• parsley - to taste;
• salt - to taste.

3. Whisk the eggs with one tablespoon of milk and pour this mixture into the mold. Place more ham on top. Put the dish to bake in the oven at medium temperature. Serve with vegetable salad.

Now you know where you can use leek, how to cook dishes from it. They are very tasty and healthy. As you can see, this ingredient can be added to many dishes, leeks only emphasize their taste.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

A relative of the onion is the leek. It is an annual herbaceous plant with a more delicate, creamy and even sweet taste. This species is also called pearl. It is used by chefs as a dressing or as the main ingredient for a variety of dishes, several of which you will find in the recipes with photos below.

What to do with leeks

The Mediterranean is considered the birthplace of greenery, but today the variety is often grown in the beds of our country. Sweet and not sharp in taste, the culture was used as food by the ancient Romans and Greeks. Now, thanks to its taste and benefits, it has been adopted by modern culinary specialists and even healers. Before you cook this unusual vegetable, you should find out how it is useful. Along with a small amount of calories, greens contain many substances necessary for human health:

• carotene;
• iron;
• vitamins of groups B, C, E;
• phosphorus;
• potassium;
• essential oils;
• sodium;
• protein;
• folic acid.

The beneficial properties of the product are manifested in diseases such as scurvy, gout, rheumatism and obesity. Although there are contraindications for the use of this vegetable: it cannot be used by those who suffer from diseases of the stomach and duodenum, especially during exacerbations. There are a lot of options for what to make from leeks. Here are some ways and tips for using it at home:

1. It is recommended to use only the white part of the stem, although some recipes add green leaves to it.
2. Vichyssoise soup and various mashed soups are very tasty from this type. Separately, it is worth mentioning the Scottish "cock-a-leekie soup", according to the recipe of which this type is required.
3. Stewed stalks are a good side dish. Lemon juice is suitable as a dressing.
4. Original recipes - gratins, casseroles, pasta, gravies or stem sauces.

How to cook leeks

Be sure to learn how to use the product so you can do both. simple salads, and more original and even festive options. Stems can be boiled, stewed or fried, and even in batter or butter in breadcrumbs. Leaves are also edible, they are convenient to wrap a bouquet of garni, i.e. a bunch of fragrant herbs, when cooking the broth, and in steamed recipes they can be a substrate. To thicken the stew, boiled leek greens are used. First, it must be divided in half to remove dirt and soil residues. Before cutting it, it is necessary to remove the upper leaves.

Leek dishes - recipes with photos

Some national cuisines even pickled stems are used, which are rolled up for the winter and then used as a snack. The pale part of the plant turns out very appetizing in mashed soups with spinach, tomatoes, nettle, sorrel, potatoes and carrots. You can use the product in all cases where you need a delicate onion flavor. It also gives a pleasant aroma to a simple meat broth.

Salad

• Cooking time: 30 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 105 kcal.
• Cuisine: European.
• Difficulty: medium.

Can be served very delicious salads with greens, light snacks or more satisfying with the addition of meat - chicken, and sometimes even pork or beef. In the latter version, the salad is obtained from the warm category and can be an addition to cereals, potatoes or pasta, although as an independent snack it will be just as good. Men will be especially pleased with this, because there is meat in the composition of the snack.

Ingredients:

• olive oil - 2 tbsp. l.;
• chicken breast - 2 pcs.;
• sweet chili sauce - 0.25 tsp;
• lemon - 0.5 pcs.;
• bell pepper- 1 PC.;
• parsley - 50 g;
• soy sauce - 1 tsp;
• salt - 0.5 tsp;
• garlic - 2 cloves;
• onion stalks - 3 pcs.;
• carrots - 1 pc.

Cooking method:

1. Mix lemon juice with chili and soy sauce, put crushed garlic there.
2. Peel, wash and chop vegetables. Finely chop the parsley.
3. Wash the breast, dry it, then cut into pieces and fry until tender in hot oil. This will take 3-5 minutes.
4. Next, add vegetables to the fried chicken, mix, season garlic sauce and greenery.
5. Fry for a couple more minutes, stirring. Then let cool slightly, but serve slightly warm.

Soup

• Cooking time: 40 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 43 kcal.
• Purpose: for lunch / dinner.
• Cuisine: European.
• Difficulty: medium.

The soup recipe with a photo is worth taking note of for those who seek to reduce their weight. The first one turns out to be dietary due to low-calorie foods, selected in a very interesting combination. Red lentils, adjika, the white part of the stems and an orange - the soup comes out original in taste and pleasant in appearance. The citrus juice makes the soup fresh and slightly sour.

Ingredients:

• adjika - 1 tsp;
• red lentils - 50 g;
• vegetable broth or water - 300 ml;
• carrots - 150 g;
• pepper, salt - to taste;
• fresh greens - a little for decoration;
• root celery - 150 g;
• vegetable oil - 1 tsp;
• leek - stem 6 cm;
• orange - 1 pc.

Cooking method:

1. Rinse the lentils several times, cook without adding salt according to the instructions on the package.
2. In a thick-walled saucepan, heat the oil, fry the finely chopped onion in it.
3. Then pour in the broth or water. After boiling, add chopped celery with carrots.
4. After 15 minutes of cooking, add adjika, add boiled lentils. Pepper and salt.
5. Steam for a couple of minutes, then grind the mass with a blender.
6. Season with orange juice, bring the soup to a boil again.
7. When serving, garnish with a sprig of greens.

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Leek - benefits and harms, recipes healthy meals with photo