Salad with canned kvass and cowbass. Salad with smoked cowbass, carrots, kvassole and mayonnaise: recipe with photos

Kvasol is a very brown and living product. Due to its value for the human body, it is best to rely on meat. You can use it to prepare a variety of fresh and savory herbs, for example, a salad with kvassole and cowbass.

A simple salad made with kvassole and boiled cowbass on a light and fluffy side that you can prepare for a snack before going to work. Until then, you can drink it alive and don’t need to add salt. For this preparation you will need:

6-7 medium potatoes;
1 bottle of kvass (any kind);
300 g of boiled cowbass (preferably doctor's);
2-3 small salted cucumbers;
1 small cibulin;
1/3 tsp. tsukru;
chalk the pepper for relish;
mayonnaise to taste;
strong or whatever other greens.

The process of preparing salad is also very simple:

You need to boil the potatoes, add water and cool. Then peel and cut into small cubes.
Boil the kvass (you can use canned white or red kvass), anger the country.
Cut the pickled cucumbers into cubes. If the skin is too rough, it is better to remove it.
Cut the cowbass into cubes.
Peel the cibulin and cut into pieces.
More details.
Mix all the ingredients and season with mayonnaise, onion and pepper sauce.

To give the salad some heat and spiciness, you can add fresh lemon juice or dry mustard. The salad is very versatile and inflexible, so you can add any other ingredients, for example, boiled eggs, bell pepper, etc.

Additional dish with croutons

Adding croutons to any herb will give you not only a savory taste, but also a satisfying crunch. A salad with kvassole, croutons and cowbass, which can be appreciated by both adults and children, and can become a wonderful dish before the holiday table. For its preparation the following ingredients are needed:

0.5 bottles of boiled kvass;
1 can of green peas;
1 small fresh cucumber;
2-3 hard-boiled eggs;
200 g boiled kovbasi;
3 melted syrup;
little purified cibulin;
mayonnaise;
2 pieces of bread or loaf (you can buy a pack of ready-made crackers at the store);
salt, spices for relish.

Having prepared all the necessary ingredients, you can start working:

Cut the cowbass and cucumber into cubes.
Cut the eggs into cubes.
Roughly shake the tsibul.
Place melted cheese for 10 minutes in the freezer, then grate.
Cut the loaf into thin bars and dry it in the oven.
Mix everything, add salt and spices and season with mayonnaise.

You can add this tasty and light salad to your Christmas menu, or just prepare it to please your loved ones.

Salad with kvassole and smoked cowbass

An excellent option for a salad “for your convenience” is a salad with kvassole and smoked cowbass. In this case, when the sauerkraut is cooked, there will be changes and hints of the taste of all the herbs. For example, when you add salami to a salad, you get a salty and tart taste. Servelat let's eat meat. Once in a while, such a salad will be imbued with an appetizing smoky aroma. Before speaking, this grass is full of calories.

For the salad you will need:

1 can of canned red kvass for salad;
150 g durum syru;
1 pack of crackers;
250 g smoked cowbass;
mayonnaise;
greenery.

Cut the kovbas and cheese into cubes. Mix all the warehouses. It’s best to add crackers just before serving, so that the stench doesn’t get in the way. Sunny and aromatic salad with kvassole and smoked kovbasa prepared!

Recipe for cooking with corn

1 jar each of corn, kvasol and green peas;
250 g boiled kovbasi;
1 pack of crackers (for the eggplants);
mayonnaise (to include salad in your diet, you can replace mayonnaise with olive oil).

Kvasol, corn and peas need to be thrown onto a plate to allow the marinade to drain thoroughly. Then mix everything up, add|add| cut the cowbass into cubes and season with mayonnaise.

With canned kvass, cowbass and carrots

This salad is not only juicy and rich, but even more brown, because... cream of kvass (vitamins B6 and C), which contains carrots, so that the boiled look does not lose the presence of carotene, vitamins A, C, PP. For this preparation you will need:

1 can of kvass;
300 g smoked or smoked cowbass;
1 medium sized boiled carrot;
1 middle cibulini;
mayonnaise.

To prepare a tasty salad, you need to complete the description:

Place the kvass in a deep bowl, adding the marinade first.
Cut the cowbass into cubes or strips.
Peel the carrots and cut into pieces.
Cut the cibul into slices.
Add mayonnaise and mix.

Delicious appetizer with tomatoes

A salad with kvassal, cowbass and tomatoes will help to harmonize the holiday table and will suit all guests. On the other hand, it can be prepared without a drive, because It does not require great time and financial costs. For this game you will need:

1 can of kvass;
200 g cervelat;
3 small tomatoes;
3 hard-boiled eggs;
mayonnaise;
1 tbsp. lemon juice.

Steps for preparation:

Kvasol needs to be mixed with lemon juice and let sit.
Peel the tomatoes, remove the skins and remove the skins.
Cut the cowbass and tomatoes into thin strips.
Cut the eggs into small cubes.
Everyone mixes with mayonnaise.

You can decorate the salad with greens and slices of lemon.

Light salad

The diet menu includes a high percentage of fatty and high-calorie foods, but on a strict diet you can treat yourself with fruity and savory herbs. For example, a light salad made from kvassal and boiled cowbass can brighten up a whole menu without adding too many kilograms.

Ingredients for salad:

150 g doctor's cowbass;
0.5 cans of kvass;
1 small cibulina;
2 fresh cucumbers;
100 g low-fat cheese of rare consistency (can be replaced with natural yoghurt);
3 boiled eggs;
1/3 tsp. dry mustard.

You can prepare this salad like this:

We've got the dressing ready right now, it just needs to sit for a little while. For this you need to grate 1 cup of mustard and cheese; you can add greens for the jar.
Cut the cowbass, cucumbers, eggs and tsibul into cubes.
Mix everything together with the dressing.

You can experience such a wonderful herb without worrying about the appearance of a pest at all.

With added siru

A wonderful salad with kvassal, cowbass and cheese can be served to the table as an appetizer or as a main course, due to the high energy value of the products that are included:

200 g boiled kovbasi;
1 can of kvass;
3 chaplets for the watchmaker;
80 g siru;
3 small tomatoes;
greens for relish (you can add crepe, parsley, cilantro, basil, etc.);
mayonnaise.

Place salad with kvassole, croutons and cowbass in the category of appetizers, the preparation of which takes about 10 minutes. In this case, the herb turns out to be rich and piquant, and even balanced, the trio goes wonderfully with vegetables and dressings, which allows you not to be limited by one recipe, but to add a new dimension to your everyday meal.

How to prepare a salad with kvassole?

Salad with breadcrumbs, kvassole, and cowbass is suitable for beginners. All preparation involves boiling the kvass, mixing with the kowbass shreds and other ingredients, seasoning with mayonnaise or sour cream, letting it sit and sprinkling with croutons. As a rule, the herbs are supplemented with eggs, pickled or fresh vegetables.

Salad with kvassal and cowbass can be replaced with croutons. Guests and chasnikovs - taste the salad with piquant, savory sour cream and greens - tender and soft.
Cut the vegetables for the salad into cubes, and cut the cowbass into strips.
For a salad with fewer calories, you can add olive oil-based dressing or yogurt.

A salad with kiriyas, kvassole, and cowbass is a wonderful option for quick cooking and just setting it on the table. If you borrow no more than 10 khvilins, you can buy canned red kvass. The creaminess of the prepared dish has a neutral taste and goes well with the hourly “kiriyeshok” and smoked kovbasa, seasoned with mayonnaise.

Ingredients:

smoked cowbass – 150 g;
“Kirieshki” - 40 g;
crepe – 20 g;
mayonnaise – 60 g.

Preparation

Combine smoked sauerkraut cut into strips with canned sauerkraut, greens and croutons.
Season with mayonnaise and mix.
Serve the salad with canned kvassole, croutons and cowbass to the table immediately.

A salad of tomatoes, kvass and smoked cabbage will become a wonderful cob of sieve. This appetizer in the style of Italian “antipasti” will whet your appetite and allow you to enjoy the freshness of juicy tomatoes, the pea flavor of kvass and the aromas of brushed salts. Spicy dishes are topped with a classic dressing based on olive oil and otto.

Ingredients:

red kvass – 125 g;
water – 2.5 l;
salami – 100 g;
Oliya - 80 ml;
Vinny Ocet – 20 ml;
fresh spinach – 60 g;
cherry tomatoes – 6 pcs.;
green cibula - 20 g.

Preparation

Soak red kvass in water for 5:00.
Place on low heat and cook for 2 years.
Slice and coat the smoked cowbass.
Eat kvass and tomatoes.
Season with olive oil and wine sauerkraut.
Serve the salad with kvassole and smoked cowbass on a bed of fresh spinach.

Salad of Korean carrots, kvass, croutons, cowbass is served as a rare type of appetizer, where unexpected meals are eaten harmoniously. All ingredients include Korean carrots. Its spiciness and malt contrast with the fresh sauerkraut and the smoky flavor of kowbasa, and the thick texture enhances the crunchiness of the crackers.

Ingredients:

white kvass – 200 g;
Korean carrots – 200 g;
smoked cowbass – 300 g;
crackers – 80 g;
yogurt – 100 ml;
juice of lemon – 20 ml.

Preparation

Boil the pre-soaked white kvass until tender.
Cut the smoked kovbas into thin strips.
Combine all the components at once.
Season the salad with white quassol, croutons, yogurt and lemon juice.

With kvass and smoked cowbass - one of the options for a popular snack that is popular for its durability and ease of preparation. In this recipe, kvass and smoked cabbage are eaten with fresh tomatoes and tsibule, sautéed with sauerkraut and savory herbs, which are served without bread, replacing the lack of the rest, minus croutons.

Ingredients:

canned red kvass – 150 g;
salts – 80 g;
crackers – 40 g;
tomatoes – 2 pcs.;
green cibul - 20 g;
mayonnaise – 80 g.

Preparation

Cut the cowbass and tomato into cubes.
Add red kvass, crackers and tsibul.
Season the salad with red kvass, cowbass and croutons with mayonnaise.

Salad, kvass, ham, croutons, kowbass, everything is necessary to interpret the rest, kowbass and hogs are traditional ingredients, kvass with its life and relish replace eggs and potatoes, and hand-made chasnik croutons to spice up the classic herb.

warehouses:

boiled kovbasa – 400 g;
canned kvass – 300 g;
fresh cucumber – 2 pcs.;
loaf skibs - 4 pcs.;
Oliya - 20 ml;
clove for a chasnik – 3 pcs.;
mayonnaise – 120 rub.

Preparation

Cut the loaves of bread into cubes and coat in a saucepan.
Enjoy the wobbly cucumbers, cowbass and kvassole.
Season with mayonnaise and decorate with croutons.
Place the salad with kvassole, croutons and cowbass for 15 minutes in the refrigerator.

Smoked kowbasa can easily be transformed into an elegant appetizer by replacing the original kvass with capsicum. It’s more important that the rest of the time, cooks give it a special time to give the herbs a special texture and color. So, eating croutons and cowbass, make the salad tender, juicy and appetizing.

Ingredients:

pickled kvass – 150 g;
“Kirieshki” - 60 g;
sweet pepper – 1 pc.;
salami – 100 g;
juice of lemon – 20 ml;
Oliya - 80 ml.

Preparation

Eat kvass with cowbass, sweet pepper and croutons.
Season with olive oil and lemon juice.
Serve the salad with kvassole, croutons and kowbasa immediately to the table.

Salad with canned kvass, kowbasa and cheese

Quasollu and cheese are better than other options. It's not just about the ease of preparation, but also about the ability to quickly impart a new taste. Here you should stir in the salty and savory syrup, then for soft and tender appetizers, it is better to serve vikorist, and for hot and savory ones - zupini vibir on salami.

Ingredients:

cervelat – 200 g;
canned kvass – 180 g;
crackers – 70 g;
grated cheese – 100 g;
mayonnaise – 80 g.

Preparation

Mix the servelata with kvassole, sire, croutons and mayonnaise.
Serve the salad in portions.

Kvass salad, smoked cabbage and croutons are made from low ingredients, which is wonderful to eat with cabbage. When choosing the remaining one, it’s best to try the Beijing one - it’s tender, juicy and has a slight taste, which goes well with neutral kvass, and with rich cowbass and croutons, and with richer mayonnaise.

Possibly, like a Swedish hand, it is a true culinary masterpiece. And when it comes together, it’s truly a miracle! And it’s not just winter: some recipes are for the skin season, and we’ll sort out some today. Before that, when choosing cowbass, keep aside the savory berries of the herb: gostra, nizhna, navit cholovich!

It is completely smooth and does not require any addition of salt - it replaces cucumbers. You can take such a quick snack with you to work, even when it’s time to get ready to wash your shirts.

For the kvass and cowbass salad you need:

5 great potatoes;
100 g red kvass;
100 g white kvass;
320 g boiled kovbasi;
Greenery;
2 medium salted cucumbers;
50 grams of mayonnaise;
1 small cibulina;
5 g cucru;
Red chalk pepper.

Recipe for salad with kvassole and cowbass:

Stir in the potatoes, then set to cook until ready. Let the water boil and let it cool. Remove the skin and cut into cubes.
Kvasol is angry at the drushlyak, finish the dock with a zealous marinade.
Peel the skin (to taste) and cut into cubes.
Remove the packaging from the cowbass and cut into cubes. You can quickly eat sausages at the extreme.
Remove the lushpin from the tsibula and shake it.
Mayonnaise mix with|iz| red pepper and cucumber.
Mix all products together with the dressing.

Porada: add flavor with homemade mayonnaise. The sauce can be prepared with eggs, zucchini and salt, any kind of olive oil, mustard and lemon juice.

German salad with kvassole and cowbass

It’s enough that it will go “with a bang” at the very beginning of summer. The vegetables that everyone missed so much can be harvested in sieve yourself with additional kowbass and kvass. So move on, kill two birds with one stone!

Ingredients for salad with kvassole, kovbasa:

1 tomato;
1 bell pepper;
100 g shank;
100 g red kvass;
70 grams of mayonnaise;
Greenery;
Spices;
1 small cibulin.

Salad with kvassole and boiled cowbass:

Throw the kvass onto the drushlyak, rinse the beans with water and viscous juice.
Remove the packaging from the cowbass and cut into strips.
Mash the tomatoes, remove the stem and cut into cubes.
Rinse the pepper, remove the membranes from the insides, trim the pulp.
Rinse the greens in water and shake.
Remove the husk from the tsibula and cut it with chopsticks.
Mix all the products together with mayonnaise and your favorite spices.

Porada: so that the tsibula is not bitter, it can be marinated. For this you need to add otset (any kind), zukor, salt, water. For gostrotti, it is recommended to add black pepper. After 15 hvilins, the tsibul can be added to the salad.

Red kvass salad: recipe with cowbass

You can’t call this salad brown, the salad is tasty and zucchini, because you can forget about the bark at any time. Strava is served warm and does not require dressing: add juice and all the spices to all products.

For salad with red kvass and kovbasi you need:

190 grams of kvass;
6 gherkins;
3 misli cowbasks;
60 ml white wine otztu;
Greens, preferably parsley;
10 g brown cucru;
Spices.

Salad with red kvass and cowbass:

Kvasol, soaked in advance overnight, needs to be boiled until ready, saving the hard outer shell of the beans. Anger the water.
Remove the cowboys from packaging and cut into small pieces.
The gherkins need to be cut into cubes.
Rinse the greens in water and shake.
Place the cowbass in the frying pan, grease it for about 4 minutes, stirring gently.
Then add zukor, greens and otset to the frying pan and gently season. If the value has been completely removed, add|add| kvass and mix again.
Then place on a plate and let cool for three hours. Add gherkins, your favorite spices, and more greens for the eggplants.

Porada: gherkins can be replaced with pickled cucumbers. To add to the salad, you need to add a splash of olive oil with wine sauerkraut to add flavor.

Salad with kvassole and kovbasa recipe

Drink lightly and at the same time as you can have a snack instead of a complex meal. The combination of products quickly saturates the grass, and it is easy to prepare such herbs in the middle of winter.

For a salad with kvassole and cowbass you need:

200 g shank;
100 g red kvass;
30 ml soy sauce;
30 ml olive oil;
1 green bell pepper;
4 lettuce leaves;
Greenery;
2 kiwi.

Prepared kvass and kovbas salad:

Remove the packaging from the cowbass and cut into cubes.
Throw the kvass on top, stir up the marinade, and carefully combine the product: the beans are not to blame for the tomato sauce.
Grind the pepper, remove the partitions, the stem and the inside. Cut the pulp into cubes.
Wash and trim the greens.
Peel the skins and cut into small pieces.
Rinse the salad, dry it with a serving dish and place it on the bottom.
Combine all ingredients, season with olive oil, and mix.
Sprinkle soy sauce on top of the salad, decorate with greens and can be served to guests.

Porada: soy sauce can be replaced with apple sauce and a little salt and spices. The taste will be greater, and the consistency of the dressing will be preserved.

With different types of meat

A very rich and hearty salad, I want to prepare it very quickly. Adding cucumber gives freshness and lightness to the dish. Well, the sauce deserves a lot of praise.

List of ingredients:

2 medium fresh cucumbers;
1 small chicken fillet;
100 g pork;
100 g pickled mushrooms;
100 g smoked shank;
3 eggs;
2 large potatoes;
15 g of sugar powder;
80 grams of kvass;
1 cibulin;
Mayonnaise.

How to pick a salad:

Remove the fat and veins from the fillet, boil in water with spices and salt, cool in the broth and cut into cubes.
Prepare the pork the same way: cook until ready, cool, trim.
Marinade the mushrooms and cut into pieces.
Potatoes vimiti and set to cook. Then cool, peel off the skin and cut into cubes.
Throw the kvass onto a bowl and let it drain.
Boil the eggs until cooked, then cool and remove the scallop. Cut into cubes.
Remove the packaging from the tires and check the size with other ingredients.
Z tsibulі znyat lushpinnya, nashatkuvat.
Remove the cucumbers and clean the skin if necessary (if necessary). Then cut the pulp into cubes.
Mix all the products, season with mayonnaise and serve.

Various recipes for salads with canned kvass and cowbass can be prepared both on a holy day and on a weekday. Having looked at what varieties can be of different degrees of foldability, shape, presentation, skin, you will find the optimal salad for yourself with canned kvass and cowbass. And if you ever doubt it, here’s another reason to try preparing a snack. Delicious!

An original salad with corn and spicy smoked cowbass is a version of a smooth, awkward and delicious appetizer for the Christmas table. The fragrant herb will “sound” in a new way, to complement it with your favorite foods – pineapples, croutons, croutons, vegetables, chicken fillet, mushrooms, seafood. Golovne - choose a similar recipe, adjust the proportions and trust your imagination.

Recipe for salad with kvassole and smoked kowbasa

There are no ways to prepare an effective salad with fermented fermented cabbage and smoked cowbass. The dry beans are boiled until ready, the canned beans are thrown onto the stove. To prepare, cut the ingredients into thin strips or cubes, mix and place into balls. For dressing, use mayonnaise, sour cream, olive oil, chasnikovy sauce. Everything depends on the complexity of the recipe, the available products and the right time.

Salad with kvass, cowbass and croutons

Hour: 15 hwilin.
Serving size: 4 individuals.
Calorie content of the herb: 236 kcal per 100 g.
Cuisine: international.
Folding is easy.

An appetizing salad with kvass, smoked cowbass and crispy bread crumbs should be prepared and served just before serving. Add the crackers to the remaining pot so that the stench doesn’t get wet and the mayonnaise doesn’t seep through. It is not recommended to simmer kvasol in a thick tomato sauce - it gives off a bright taste and savors other ingredients. Such an appetizer will become a wonderful solution to the situation if the guests are already on the verge, and there will be no time to prepare the folded herb.

Ingredients:

salami – 200 g;
bread crumbs – 50 g;
mayonnaise – 4 tbsp. l.;
lettuce leaves – 4 pcs.;
pickled cucumbers – 4 pcs.;
parsley - to relish.

Cooking method:

The beans are thrown onto the drushlyak.
Smoked cowbass salami, cucumbers cut into cubes.
Parsley finely chopped.
Tear the lettuce leaves with your hands.
Place all ingredients in a salad bowl.
Season with mayonnaise.
Have some bread crumbs.

Leaf lettuce

Hour: 25 hwilin.
Serving size: 3 individuals.
Calorie content of the herb: 244 kcal per 100 g.
Purpose: cold appetizer.
Cuisine: international.
Folding is easy.

A delicious leafy salad for the whole homeland can be served in a salad bowl or in portions, garnishing the skin with a sprig of parsley, grating with a spatula or a feather of chives. The appetizer will look even more appetizing if you prepare it using a special pastry ring, lightly tamping the skin with your fingers, a silicone spatula or a teaspoon. Thick sauce should be applied to a thin sieve, rather than using a ball of soup.

Ingredients:

cervelat - 100 g;
canned kvass – 200 g;
eggs – 2 pcs.;
crackers – 100 g;
syre – 100 g;
watch - 2 teeth;
green cibul – 100 g;
mayonnaise – 50 g.

Cooking method:

Cut the smoked cowbass into medium-sized bars.
Please detail the green cibul.
Grate the syre into thirds.
Boil the chicken eggs hard.
Place balls of smoked cowbass, green tsibul, croutons, beans, grated chasnik, sire, boiled eggs.
The skin ball needs to be coated with a small amount of mayonnaise.

Salad with red kvass and smoked kowbasa

Hour: 2 years 30 hours.
Serving size: 4 individuals.
Calorie content of the herb: 283 kcal per 100 g.
Purpose: cold appetizer.
Cuisine: international.
Folding is easy.

The relish of the salad with red kvass and lightly smoked cowbass will be more piquant if you add fresh carrots, but hot carrots in Korean. In this case, the tsibul is not lubricated, but scalded with dill, in order to change the bitterness and pungent smell. Instead of cibul, you can vikorista chervony, cibul-leek or green chives. The ingredients can be boiled and seasoned later, or seasoned with more before serving.

Ingredients:

red kvass – 400 g;
smoked grained cowbass - 300 g;
eggs – 2 pcs.;
tsibulya – 1 pc.;
carrots – 1 pc.;
Oliya – 3 tbsp. l.;
watch - 1 tooth.

Cooking method:

Bring red kvass to a boil.
After 3 hours, let's get out of the fire.
Cover it with a crack. After 1:00, anger Ridina.
Cover with water and cook for another 1.5 years.
Throw it on the trash.
Boil the chicken eggs hard. Cool, grate.
Cut the smoked cowbass into strips.
Brush the cut sirloin with grated carrots until golden brown. Cool it down.
Grate the chasnik on a fine grater.
Combine ingredients, season with olive oil.

With cucumbers and bell peppers

Hour: 20 hwilin.
Serving size: 4 individuals.
Calorie content of the herb: 243 kcal per 100 g.
Purpose: cold appetizer.
Cuisine: international.
Folding is easy.

Salad with kvassalt and smoked cabbage will color the table, if you complement it with spicy ingredients - corn or canned green peas, bell pepper. Juicy bell peppers contain calcium, saliva, potassium and magnesium, and red wine for insomnia, depression, and chronic insomnia. Beautiful multi-colored herbs are served in a great container or miniature bowls. A portion of the appetizer can be decorated with chasnik croutons or basic white bread croutons.

Ingredients:

cervelat - 200 g;
bell pepper – 1 pc.;
canned corn – 200 g;
shank – 100 g;
cilantro – 100 g;
mayonnaise – 200 rub.

Cooking method:

Cut bell pepper, smoked cowbass and shred into strips.
Throw the beans onto the drushlyak and rinse.
Add ingredients.
Add corn, chopped cilantro, mayonnaise.
Stir.

For pineapples

Hour: 20 hwilin.
Serving size: 4 individuals.
Calorie content of the herb: 256 kcal per 100 g.
Purpose: cold appetizer.
Cuisine: international.
Folding is easy.

Aromatic canned pineapple adds exotic, sweet notes to the salad, without spoiling the snack. It tastes wonderful with juicy red zibule, kvassole, cervelat and lower top sire that is in your mouth. Pineapple contains riboflavin and folic acid, antioxidants, rich in cellulose. The finished herb can be enjoyed with peppers, nutmeg, cumin or finely chopped chili peppers, which wonderfully complement the taste of legumes.

Ingredients:

canned kvass - 1 tbsp.;
cervelat - 200 g;
canned pineapple – 200 g;
Chervona tsibulya – 1 pc.;
melting sirok – 1 pc.;
mayonnaise – 150 rub.

Cooking method:

Cervelat, pineapple, melted cheese cut into cubes.
Chervona tsibulya for more details.
Add beans and stir.
Season with mayonnaise.

Hour: 20 hwilin.
Serving size: 4 individuals.
Calorie content of the herb: 176 kcal per 100 g.
Purpose: cold appetizer.
Cuisine: international.
Folding is easy.

Juicy marinated apricots are wonderfully eaten with salty smoked cervelat, beans and cucumbers. Instead of salted and pickled cucumbers, you can add fresh ones, first peeled from the hard skin. For basil mushrooms, replace honey mushrooms with pecheritsy, chanterelles, butter mushrooms, and other pickled mushrooms. A sliver of small mushrooms of approximately the same size can be either whole or cut into thin slices to be peeled for decoration.

Ingredients:

canned kvass – 200 g;
cervelat - 200 g;
tomatoes – 2 pcs.;
pickled honey mushrooms – 250 g;
lightly salted cucumbers – 2 pcs.;
mayonnaise – 150 rub.

Cooking method:

Cervelat, cut the tomatoes into strips.
Cut the marinated cucumbers into circles.
Please detail the marinated mushrooms.
Add ingredients.
Add canned beans.
Season with mayonnaise.

For seafood

Hour: 20 hwilin.
Serving size: 4 individuals.
Calorie content of the herb: 189 kcal per 100 g.
Purpose: cold appetizer.
Cuisine: international.
Folding is easy.

As a dressing for the Yuletide salad with salami, beans and seafood, use a low-calorie sauce based on lemon juice and olive oil. The cibul can be marinated in advance to soften its hotness and pungent aroma. Seafood can be anything - squid, shrimp, octopus, mussels, you can use juiced crab sticks. The smell is rich in polyunsaturated fatty acids, iodine and proteins, which are miraculously absorbed by the body.

Ingredients:

canned kvass - 1 tbsp.;
salami – 200 g;
seafood – 500 g;
tsibulya – 1 pc.;
lemon juice – 2 tbsp. l.;
watch - 2 teeth;
olive oil – 2 tbsp. l.

Cooking method:

Mix lemon juice with olive oil and grate for an hour. Beat with a fork.
Boil seafood until done.
Cut the zibula and salami into cubes.
Add ingredients.
Add beans and sauce. Stir.

With tomatoes

Hour: 20 hwilin.
Serving size: 4 individuals.
Calorie content of the herb: 248 kcal per 100 g.
Purpose: cold appetizer.
Cuisine: international.
Folding is easy.

To prepare a fragrant salad with kvassal and smoked cowbass, vikorista, use fresh tomatoes or small cherry tomatoes to give the appetizer a pleasant sour-sweet relish. Cut the cherry into halves or quarters, mix with a mixture of salad ingredients or add to the beast as a decoration. The dressing will be spicy if you first mix mayonnaise with ground pepper, Italian spices, and Provencal herbs. Instead of mayonnaise, you can add sour cream or natural homemade yogurt - this will reduce calories.

Ingredients:

canned kvass – 350 g;
cowbass, smoked pork - 200 g;
tomatoes – 2 pcs.;
eggs – 3 pcs.;
lemon juice – 2 tbsp. l.;
mayonnaise – 150 rub.

Cooking method:

Boil the chicken eggs hard.
Cool, cut into cubes.
The beans are thrown onto the drushlyak.
Smoked cowbass, cut tomatoes into strips.
Mix the ingredients.
Season with lemon juice and mayonnaise.

With chicken fillet

Hour: 15 hwilin.
Serving size: 3 individuals.
Calorie content of the herb: 219 kcal per 100 g.
Purpose: cold appetizer.
Cuisine: international.
Folding is easy.

Salad with kvass and smoked cowbass will become juicy, hearty and aromatic if you complement it with boiled chicken fillet or smoked breast. Cut the meat into small cubes and strips and separate into fibers with your hands. Crunchy cucumbers add freshness and juiciness to the appetizer, avocados add a chewy texture and richness and savoriness. The finished herb can be decorated with additional pistachios, sesame seeds, savory bread crumbs or crispy French toast - croutons.

Ingredients:

canned kvass - 1 tbsp.;
salami – 200 g;
smoked chicken fillet – 350 g;
avocado - 1 pc.;
orgs - 2 pcs.;
olives - 8 pcs.;
mayonnaise – 100 rub.

Cooking method:

Remove or cut the skin off the smoked breast.
Cut salami, smoked chicken breast, cucumbers and avocado into cubes.
Cut olives or olives without brushes into circles.
Add ingredients, add beans.
Season with mayonnaise.

Salad with green quassol

Hour: 35 hwilin.
Serving size: 3 individuals.
Calorie content of the herb: 182 kcal per 100 g.
Purpose: cold appetizer.
Cuisine: international.
Folding is easy.

Tender, fresh kvass can not be boiled, but blanched, in order to preserve the juicy bright green color of the product. Low-calorie beans contain carotene, salt, zinc, calcium, folic acid and arginine, which reduces the level of sugar in the blood. Rice can be cured, be it wild or wild. Golovne – zrobiti yogo rozsipchastim. For this purpose, it is important to rinse the rice a few times, and add a few drops of table water for cooking.

Ingredients:

kvass - 100 g;
cervelat - 100 g;
rice – 100 g;
canned corn – 100 g;
bell pepper – 1 pc.;
olive oil – 5 tbsp. l.;
Vinny otset – 1 tbsp. l.

Cooking method:

Boil the rice until done. Cool it down.
Boil the kvass until tender. Cut into bars.
Cut bell pepper and cervelat into cubes.
Add ingredients, add corn.
Season with a mixture of wine and olive oil.

Homemade salad of kvasol and smoked cowbass will be especially tasty and beautiful, as in the photo, if you know the secrets and the correct technology for its preparation. What matters is the nature of the products and the method of their processing. A sliver of brown fruit and recommendations will help you turn an impressive appetizer into a small culinary masterpiece:

First boil the kvass first, soak the kvass in clean cold water for 7-9 years. Finally, the product becomes soft and contains some oligosaccharides, which cause gasification. The optimal proportions are 5 bottles of water per bottle of product. It is not recommended to use the water in which the beans were soaked for boiling; it will make them angry. Boil the kvasol over high heat, repeat for up to two years, without stirring or covering the pan.
For the sourdough, you can choose smoked cowbass, or better yet, serve the cervelat or salami. When choosing a cowbass, it is necessary to lose respect for the shell - it is not to blame for being sticky, appearing mucus to indicate the violation of the rules of conservation. The pieces of lard were white or the giblets were horny, but usually not crispy. The color of the yakberry is brown, coral or bright rye-colored. Smoked cowbass from a marinated planter is not prone to criciness, but this is evidence of the presence of a large amount of starch. It’s difficult to cut out portioned pieces like this.
Place the choice of dressing below the ingredients. Season salads with croutons, dry smoked and boiled chicken breast, potatoes, eggs, mushrooms, canned corn with mayonnaise, sour cream and unsweetened yoghurt. This sauce adds juice and absorbs all the ingredients. Mayonnaise can be mixed in advance with a detailed crop or chasnik. More light appetizers with peas, cheese, fresh herbs are seasoned with olive or olive oil, a low-calorie sauce, for example, based on honey and mustard.

Video

Red kvass can be the main ingredient for various herbs and savory herbs. Today I want to try a salad of red kvass, smoked cabbage and croutons. All the ingredients for this one can be found in your home.

This kind of salad can be called human, because it’s rich and full of calories. For those who want a lighter version of this dish, I recommend replacing the cowbass with boiled or baked meat. Instead of mayonnaise, you can substitute natural yogurt or sour cream.

Smak Info Meat salads

Ingredients for 2 servings:

Smoked Kovbasa (Moskovska) - 180 g;
Wheat crackers - zhmenya;
Canned red kvass – 200 g;
Syr hard – 50 g;
Marinated arrows chasnik and pickled cucumber – 70 g;
Mayonnaise – 3 tbsp. l.;
Mustard grains (for eggplants) 0.5 tsp;
Gilt crop.

How to prepare a salad with red kvass, smoked cowbass and croutons.

To prepare this sieve salad, open a jar of red kvass and add it to the water. Place the product in a container, then mix the salad with canned red kvassal and croutons. If you haven’t been able to find canned red kvass, try some white kvass. You can also use red kvass that has been boiled behind. To speed up cooking, simply soak them overnight. To avoid stomach bloating after eating kvass, here’s a little secret: when you cook it, add hot water to a boil, pour in clean cold water and bring it to a boil again, bring the water to a boil again. And then cook the ingredient in the third water until ready.

You can use store-bought croutons for this salad, or you can prepare them yourself from white or dark bread. To do this, slice the bread and simply dry it in the oven at medium temperature. To add flavor to your breadcrumbs, sprinkle with dry chasnik, paprika or any other crazy spice.

Cut the marinated arrows into slices and add to other products. You can also use marinated or sour cucumbers instead.

Cut the smoked cowbass, having removed the outer shell first, into thin strips.

Mix all ingredients in a container.

Add grated cheese and mayonnaise to taste, stir the salad.

For spiciness, add grain mustard and additional crepe to this savory salad.

Place the prepared herb on a plate and decorate it to serve.

Salad with kvass, croutons and corn.

One of my mother’s favorite herbs is a salad of kvass, croutons and corn. In anticipation of the arrival of guests, she always has in stock a jar of corn and kvass and a couple of packs of crackers with syringe relish (you can use the vikory one anyway, it just gives the advantage to that person).

The recipe for this absolutely delicious, instantly light and life-giving salad is incredibly simple. 5 khvilins - and the most delicious herb is already on the table. It’s true, it will end just as quickly. Try cooking, you won’t mess it up!

warehouses:

Canned corn – 1 jar;
Canned chervona kvasol – 1 jar;
White crackers with some relish - 1 large or 2 small packs;
Fresh cucumber – 1 pc. medium size;
Chasnik – 2-3 cloves;
Parsley (or whatever fresh herbs);
Mayonnaise.

Preparation:

Open the jars of corn and fermented sauerkraut, add the sour cream and place in a large bowl. You can take the kvasol white, it won’t be for the taste, we’ll just brighten up the salad a little bit. If you don’t want to use canned kvass, but cook it yourself, cook longer (more than 2 years), so that it becomes even softer.
Cut the well-worn and dried cucumbers into small cubes (if you don’t have a cucumber, you can do without it, the salad will still be juicy).
Parsley is washed away, excess water is washed away and the mode is different.
Clean and detail the teeth of the chasnik. Add all the ingredients to the kvass and corn, add the croutons, season with mayonnaise and serve immediately. This moment is even more important, because the crackers are crunchy. Once the stench softens, the salad loses its beauty.
Before speaking, this salad of red kvass and croutons can also be topped with finely chopped melted breadcrumbs. Then the grass will become even more juicy and there will be a delicate top-heavy taste.

Please note gentlemen:

If you cook kvass for salad yourself, first soak the cream, quickly prepare it with zukor, add water when boiling. And the salt, sips the water into the cob, do not allow the product to boil. To ensure that the kvass does not lose its color, do not cover the pan with a lid.
When choosing kvass in a store, take the one in the bottle so that you are aware of what kind of product you are buying. For salads, use kvass in vegetable juice rather than in tomatoes.
If you wanted to prepare the croutons for the salad yourself, simply brush them with a little oil. It’s a good idea to add flavor, and the crackers will have a nice golden color.