Jam, pie or compote — not everything that can be made from this aromatic fruit
Interesting because it does not add sugar, salt and butter.
Ingredients: 2 plums, 1 Apple, 1 pear, 1 tomato, 1 cucumber, ½ bell pepper, 1 carrot. For the filling: 1 tbsp. l. Apple juice, 1 tsp of balsamic vinegar, a couple of leaves of fresh mint.
Directions: from plums remove the seeds from apples and pears remove the seeds. Chop plums, Apple and pear slices and sprinkle with Apple juice. Cucumber and carrot cut into slices, tomato and pepper cubes. Mix everything and drizzle with balsamic vinegar and sprinkle with finely chopped mint.
Azerbaijani soup, which is considered a staple in the national cuisine. Initially, Petey put pre-baked chestnuts, today they are replaced by potatoes. But be sure to use plum or cherry plum, chickpea and mint. Piti is usually prepared in the oven in clay pots with a volume of not more than a liter.
Ingredients: 300 g beef (or lamb), 2 potatoes, ½ onion, 1 tomato, ⅓ Cup chickpeas, 3-4 plums (in the winter you can take dried), 60 g lard, a pinch of saffron, ½ tsp dry mint, salt, pepper, ½ tsp sumac (a condiment of reddish hue, are used as a substitute lemon juice).
Method of preparation: chickpeas soak overnight and boil until soft. Meat cut into small pieces. Cover with water and put on fire, boil, removing the foam until the foam will not cease to appear. Onion cut into cubes and put on bottom of pot, then a few pieces of meat, then potatoes, then a layer of chickpeas. Salt. Pour the broth, put the slices of plum and diced tomatoes. Pepper. Sprinkle with mint and other spices. On top lay slices of bacon. Preheat the oven to 150 degrees and put the pots on the hour, then reduce the heat and simmer for another hour and a half.
Of plum do not only jam, but also the famous sospot: Pixabay.com/ru
Famous Georgian sauce, which is perfect for meat and fish dishes as well as pasta and vegetable side dishes.
Ingredients: 1 kg plums (or sour plum), 1 clove of garlic, 1 small chili pepper, 1 tsp coriander seeds, 1 tsp saffron, ½ bunch cilantro, dill and mint, 2 tsp salt and 3 tsp sugar.
Directions: from plums to remove the stones, peel a garlic. All skip through Mincer. To plums, add sugar, salt. Crush coriander seeds and saffron. Add spices and finely chopped greens to plums. A lot to put on a small fire. The first 10-15 minutes, mixing continuously. Simmer the sauce for about an hour, stirring occasionally. Pour into sterilized jars, tighten.Follow us on Yandex.The news