What vitamins are needed in March, choose the right salad

In March, the body desperately needs vitamins and heat. And if the heat will have to go to the far edges, then vitamins can be found on our shelves. The main thing is to know what to look for.

Cabbage - this heroic vegetable manages to retain the remains of vitamins even in March, a few months after harvest. So do not forget about cabbage salads (for them it is better to crush the cabbage with salt by hand). Stew it better on a small fire, but to fry - on a strong, but very quickly.

Bull tails - until recently this product was difficult to find in our markets and in the butcher shops, because it was not popular. And now - because it's a deficit. So, having conceived a dish from a bull's tail, it is better to agree in advance with the seller about the purchase - ask him to postpone the goods for you in the right amount.

Cranberries - by the end of winter, this is one of the few "real" berries, that is, wild, grown in a natural environment, and not hydroponics. In ideal conditions, cranberries can be stored fresh for months, but more often we see it frozen. You do not need to defrost before cooking cranberries - unless you put it in a salad.

Below are a couple of recipes, for a combination of taste, they can be combined with such main dishes as gazpacho or saltison. Having prepared all the dishes according to the recipes from our article, you will get a full set of vitamins and avitaminosis will not be intolerable to you, in addition, this taste set will taste not only you, but all your guests and relatives. Choose only useful food, and your body will always be full of energy.

Cabbage salad with cranberries

Recipe for 4 servings

Very thinly chop a small head of cabbage. Sprinkle with salt and sugar, mix, shake hands and let stand for 5-10 minutes. In the meantime, cut into thin strips 1 peeled apple is golden. Remove the peel with 2 large oranges, cut the peel, cut the fillets along the slices between the films. Mix the juice of half a large lemon with orange peel and 1 tbsp. L. Honey. Mix cabbage, apples, orange slices and 1-2 handfuls of fresh (thawed) cranberries. Sprinkle finely chopped mint (only leaves, without stems) and serve.

Bull Tail Shchi

Cooking recipe for 8-10 servings

Put into the pan 1 a large bull tail, cut into 5-6 pieces. Pour 2.5 liters of cold water, bring to a boil and reduce the heat to a minimum. Remove the foam, add salt, carrots and onion cut in half, cook under the lid for 2 hours. Meanwhile, chop the small head of cabbage very thinly, removing the cob. With thin straws, cut 2 small carrots and 1 large onion. Fry carrots and onion in vegetable oil, 10 min. Strain the broth by removing the boiled onions and carrots. Remove the meat from the bone in small pieces. In the broth, put the fried onions and carrots, bring to a boil, cook for 5 minutes. Add cabbage and meat, cook for 10 minutes. Finely chop 1 large bunch of greens (dill, parsley, coriander) with 3 cloves of garlic, add to cabbage soup, salt. Turn off the fire, allow to stand under the lid for 15 minutes.