Kalina: recipes for drinks, desserts and hot dishes

Kalina is best collected immediately after the first frost. Then the bitterness will not be felt, and the berries will even taste sweet. Fresh and pre-picked berries, which you did not have time to use, can be kept in the freezer or dried. But in winter, it's time to get your supplies and use them to prepare recipes for various dishes, which are given below.

Kalina: drinks recipes

1. Decoction of viburnum with honey. Pour a glass of calyx berries with boiling water (1 liter), cook for 10 minutes, strain and add honey (3 tablespoons).

2. Pouring in a bowl. In a liter of boiling water, dissolve the sugar (150 g) and cool. Pour into the sweet water vodka (1 liter) and withstand pouring two days.

3. Compote with cabbage and apples. Take the viburnum (200 g) and the apples cut into slices (400 g). In boiled water (2 liters), dilute the sugar (300 g). Berries and apples boil in syrup for 10 minutes. Cool the compote and serve to the table.

Kalina: recipes for desserts

1. Kalinovoe jam. Using a juicer, make juice from the viburnum (1.5 kg) and pour into a separate bowl. Remove the core from the apples (5 kg), cut into slices, pour sugar (5 kg) and cook. Cook the jam until the droplet of syrup ceases to flow. Finished jam ostudite, pour into it the juice of the viburnum, cook again, pour into jars and clog with plastic covers.

2. Kalinovy Jam. Blanch the viburnum (1 kg) in boiling water for 5 minutes to remove the bitterness and soften the skin. Drain the water, pour the berries with warm water (0.5 liters) and cook until the softening of the viburnum. Then, through a sieve, wipe the berries, mix with sugar (1 kg) and cook again 50 minutes. Hot jam pour over hot jars. Store the product in a cool place.

3. The Kalina Pastilla

Blanch the viburnum in boiling water for about three minutes, drain the water and pour the berries with water (250 ml). Cook until softened berries. Wipe the kalina through a sieve, add the granulated sugar (800 g) and cook until the viburnum has a doughy consistency. Transfer the mass to wooden boards and dry in the oven. Keep the pastille in a cool place.

Kalina: recipes for baking

Patties with a stuffing from a viburnum. Lay the viburnum (500 g) in a bowl, add the sugar (150 g), mix and sprinkle with juice from the lemon (2 tablespoons). Ready yeast dough into small pieces and let it brew in a warm place. Each piece of dough roll into a flat cake, put the viburnum (a tablespoon) in the center and form pies. Stitch the pies down on the baking tray on which the baking paper is placed. Lubricate the top of each patty with yolk and leave for 15 minutes. In a heated oven, bake pies for 20-25 minutes.

Kalina: recipes for hot dishes

1. Legs of pork with a Kalina in Chuvash. Treat, rinse thoroughly and pour the pork legs with water (900 g). Cook them until ready. Take the meat out of the pan, and put the sauerkraut (200 g), guelder-rose (150 g), a pair of heads of finely chopped onion onion, and a laurel in the broth. Salt to your taste and put out. Boil the peas (0.5 kg), pass it through a meat grinder and season with butter (50 g). Pea puree on plates, on top - pork legs. Pour each serving sauce from sauerkraut and viburnum.

2. Roast with berries

Piece of meat (pork or lamb on a bone, 150 g) fry in a pan on both sides. Squeeze the juice from the viburnum (200 g) and pour the meat. Add salt and pepper to taste. Cover the frying pan with a lid and simmer over a low heat until the meat is ready. Roast is best served immediately after cooking - over time, the taste of the dish is deteriorating noticeably.

Well, how do you like the red viburnum, the recipes of dishes with which you just learned? But this berry is (besides its culinary versatility) an amazingly useful product. So eat the viburnum and be healthy!