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They just haven't reached your table yet. How long to cook fern, how to do it correctly, and why this gourmet product is so delicious – we’ll tell you everything in our article.

How long to cook fresh fern

Various herbs are eaten, and fern is no exception. Two types of ferns are suitable for food, bracken and ostrich. They are harvested in the spring, when the plant just appears, and the early succulent shoots are collected. They are called “rachis” - these are shoots of a young fern that have a delicate taste.

How long to cook the fern depends on its size, as thicker stems will take longer to cook. Yes, only shoots are eaten, so leaf buds and other green parts must be removed. Then the prepared stems need to be soaked in water for at least 10-12 hours, preferably in the evening.

Now take one stem and taste it, if it tastes bitter, you need to finish cooking it. How long to cook the fern depends on how quickly it stops tasting bitter, another 5 minutes, and then taste again until it acquires a delicate taste. The total cooking time for how long to cook fresh fern is 15-20 minutes.

The taste of the entire dish will depend on how long you cook the fresh fern until it is ready. It is often added to meat dishes to highlight their delicate taste, but in general, fern is loved in the East. Chinese cuisine is replete with recipes that contain this ingredient. Therefore, if you are a fan of such exotic things, carefully study the instructions for how long you need to cook fresh fern until it is ready.

How long to cook bracken fern

These shoots have delicate taste, which is somewhat reminiscent of the taste of hazelnut. But to cook them correctly, you need to know how long to cook the fern. Fresh bracken shoots should be prepared in the same way, changing the water every 5 minutes until the bitterness disappears completely. In general, the total time to cook fresh bracken fern until tender is 30 minutes.

Where to use the boiled fern next? You can make preparations for the winter from it; to do this, you need to prepare it in the manner described above. How long to cook fern depends on its variety, but then it can be salted in the same way as we salt spinach, sorrel or other greens.

Common bracken, cinnamon osmunda, common ostrich, and several other species are considered edible. The rest are absolutely tasteless or even poisonous. Salted fern perfectly preserves all valuable substances. Fern shoots help with stress, they improve the body's endurance, well-being and metabolism. Not every type of fern can be eaten. From salted fern you can make a variety of delicious dishes: salads, soups, cutlets. Read our article on how to prepare salted fern.

How to prepare salted fern?

Ingredients to prepare salted fern: fern sprouts, apple cider vinegar, rock salt, vegetable oil.

You need to collect fern sprouts, they must be young, wash and sprinkle with salt. It is better to use stone. The fern should be placed in a tray for a day and put in the refrigerator. After 24 hours, you need to take it out, rinse it well, add large number vegetable oil and apple cider vinegar.

salt fern with meat recipe

Ingredients: salted fern, onion, veal, carrots, spices, garlic.

It is better to use salted fern as it is easy to store in the freezer. Salted fern should be soaked in cold water overnight, changing the water.
Veal or any other meat needs to be chopped, add a little salt and pepper and simmer until half cooked. After the water has evaporated, you need to add soaked salted fern, cut 4-5 cm long, as well as fried onions and carrots. Cover with a lid, stir, add a little water and simmer for 20-30 minutes - this depends on the hardness of the fern.
After this you can add soy sauce. Chop a few cloves of garlic, add to the salted fern, mix everything, and the dish is ready. You can serve salted fern as a side dish mashed potatoes.

Salted fern salad recipe

Ingredients: 250 grams of salted fern, 400 grams of meat, 100 grams onions, 30 grams of garlic, 50 grams soy sauce, 20 grams of dried cilantro, 100-120 grams of vegetable oil, 25 grams of ground red pepper, 15 grams of black pepper.

How to prepare salted fern? Salted fern needs to be soaked in cold water for 12 hours, and dried fern needs to be soaked for 22 hours.
After this, the fern needs to be sorted out, the hardened parts cut off, cut into stems 3-5 cm long and cooked for 25-30 minutes.
Fry finely chopped meat and onions in hot oil, mix with fern, add spices (salt, pepper, soy sauce, garlic). Simmer the salted fern for 10-15 minutes over low heat. Serve both hot and cold.

The most interesting topic for culinary masterpieces is the fact that each region has its own culinary preferences, the basis for which is the local vegetation. one of the favorite dishes of local residents - fried fern with meat. There are different variations in its preparation, but the principle is always the same. Today I will tell you about it in this recipe.

For food they use fern of the “Common bracken” variety.

In the spring, its shoots are collected - dense stems with a twisted crown and are immediately salted and sometimes dried. In the photo below you can see what it looks like. Fresh is practically not used for cooking, as it has a bitter taste. That is why we will prepare our dish from.

Preparation

First, the fern needs to be soaked to remove excess salt and possible bitterness (note that it is not always bitter). To do this, you need to fill its salty version with a large amount for 10 hours, which needs to be changed after 2 - 3 hours. If the bitterness has not gone away from it, then it should be placed in boiling water and boiled for 1 - 3 minutes. But in this case it may turn out too soft and the taste of the dish will suffer.

While the fern is soaking, prepare the meat. Take it, wash it and cut it into cubes of about 2 centimeters. Place the meat in a heated frying pan with vegetable oil, add a couple of tablespoons of soy sauce, chopped garlic, and fry until half cooked, but all the liquid must evaporate.

Peel, wash it, cut it into half rings, add it to the meat and fry over high heat for 1 - 2 minutes.

Cut the soaked fern into pieces 4–5 centimeters long and place it in the frying pan. We will fry over fairly high heat until the liquid evaporates.

During the frying process, the fern needs to be stirred frequently so that it cooks evenly and does not burn.

At the end of frying, add chopped garlic and, if necessary, soy sauce. It happens that the fern is very soaked and there is not enough salt. In this case, you will need to salt it a little.

Those who wish can add to taste. This dish is equally delicious hot or cold.. For the first time, all my guests tried it with caution because of its unusual appearance, but then everyone, without exception, became its fans. Fried fern tastes a little like mushrooms, and when combined with meat, soy sauce and garlic, it turns into an unforgettable, gourmet dish. Bon appetit!

Ingredients

Salted fern – 1 kilogram;
Pork – 500 grams;
Onions – 2 pieces;
Garlic – 4 cloves;
Chili pepper - 4 pods;
Soy sauce 2 - 4 tablespoons;
Vegetable oil – 50 milliliters;
Red pepper to taste.

Useful video

And in this video, they will tell you how to properly collect the common bracken fern and how to then salt it.

It's no secret that fried fern tastes like mushrooms. This tasty product has an excellent range of beneficial nutrients and will certainly diversify casual lunch. You can read about the benefits of fern in this article under the recipe with photo.

Ingredients:

Salty fern– 1 jar (300 grams)

Carrot— 1 piece

Onion— 1 piece

Garlic- 2-3 cloves

Vegetable oil- 2-3 tbsp

How to fry a fern

1 . Salted fern must be kept in water for 10-12 hours. Remove from packaging, rinse cool water, put the fern in a bowl and pour cold water.

2 . Cut the stems into 1-inch strips. Peel the onions and carrots, chop (chop or grate on a coarse grater).

3 . Place onions and carrots in a heated frying pan. Sauté (fry until soft) for 1-2 minutes. Then add the fern, stir and fry over medium heat for about 10 minutes. Excess moisture will evaporate and the fern will change color slightly. Don't overdry or overcook, it won't be tasty. Fern fried with vegetables should turn out juicy. 1-2 minutes before turning off the heat, add finely chopped garlic.

Delicious fried fern is ready

Bon appetit!

Despite the fact that in the majority European countries fern is considered exotic in countries Far East it is an almost everyday food product. Well, at least his presence on the table does not surprise anyone. IN lately bracken fern is increasingly appearing in the diet of residents of the Russian eastern borders.

About the benefits of the product

Bracken fern is a common plant. You can meet it in forests throughout the Eurasian continent. But, as mentioned above, ferns are consumed mainly by residents of the easternmost part of the continent. And this is somewhat surprising, because this plant has many useful properties.

It's worth starting with vitamins. There are quite a lot of them in fern, especially vitamins A, C, B2 and B3. Fern also contains a lot of minerals: potassium, magnesium, iodine, iron, manganese and copper. Thanks to this, eating this plant helps strengthen the immune system, lower cholesterol levels, and improve digestion.

Fern helps stop inflammatory processes. In addition, it also has a sedative effect. And Japanese scientists have proven that eating fern helps remove radionuclides from the body.

However, it is worth knowing that only young shoots of fern are used in cooking, which have not yet unfurled and resemble appearance coiled clock spring. But the leaves of adult plants can no longer be eaten. Not only do they taste very bitter, but they can also cause poisoning.

Harvesting and pre-preparation of fern

The fern harvest period is very short - only 5-6 days at the end of April or beginning of May. It is also impossible to store collected sprouts for a long time. After 2-3 days they become unfit for food. Fern can be harvested in two ways: salted and dried.

To pickle, just boil the sprouts for 7-10 minutes in lightly salted water. After this, they must be placed in jars and filled with brine (2 full tablespoons for every liter of water). Roll up the jars, turn them over and let cool. Then they can be put in the refrigerator.

To dry, the fern must also be boiled, then placed in a colander and allowed to drain. Then the sprouts need to be laid out on paper in a cool, ventilated place. The fern takes about 4 days to dry. In this case, the sprouts must be turned over periodically so that they dry evenly. Place the prepared product in fabric bags and store in a cool place.

If you plan to use the fern right away, then it will also have to be prepared. To do this, freshly harvested shoots must be cleared of debris and soaked in salted water until dry. During this time, the water will need to be changed a couple of times. This will remove some of the bitterness that young plants may have. After this, the fern should be boiled for about 2-3 minutes in water with some (not very large) amount of salt. Place the prepared sprouts in a colander. Now the fern is ready for further use to prepare a wide variety of dishes.

Fried fern, popular recipes

Fern is used quite widely in cooking. It can be added to frying and stewing, or it can be added for taste to a variety of soups. Fern is also good as an excellent side dish, both for all types of meat and fish dishes. If you grind the prepared sprouts in a blender, it can be an excellent addition to a wide variety of sauces. And all this is due to the fact that this plant has a characteristic mushroom taste. But in this material We will talk about only one method of preparing fern - frying.

Fried fern with onions

The simplest thing you can do with fern is to fry it with onions. The taste will be almost the same as mushrooms fried with onions. This dish can be eaten plain, seasoned with mayonnaise or sour cream, or as a side dish or aromatic addition to meat. To prepare it you will need:

fern – 500 g;
onion – 2 small heads;
salt - to taste.

Prepare the fern using the above method, rinse with cold water and cut into small pieces (no more than 5 cm). Cut the onion into half rings and lightly fry in vegetable oil. Then add the fern sprouts and simmer for another 10-15 minutes until cooked.

Roasted fern with vegetables

Ferns can be fried with more than just onions. It goes well with other vegetables, for example: carrots. This dish can be served for lunch or dinner with rice or pasta, or it can be eaten with meat or fish as a side dish. In this form, the fern will perfectly complement even basic fried eggs. To fry fern with vegetables you will need:

fern – 500 g;
carrots - 2 medium roots or 1 large;
onion – 2 small heads;
garlic – 2-3 cloves;
vegetable oil - for frying;
salt - to taste.

Prepare fern shoots as described above, i.e. soak and then cook a little. Peel the carrots and cut into cubes. Size of cubes of great importance no, but the smaller they are, the tastier it will be ready dish. Finely chop the onion and garlic. Fry chopped vegetables in vegetable oil until golden brown. After this, add fern sprouts to them and fry until tender, stirring the contents of the pan occasionally.

Korean fried fern

In this form, fried fern will be perfect cold snack. Although in this case it can be served as a side dish for the most different dishes. To prepare this work of art of oriental culinary specialists you need to prepare:

fern – 400 g;
onion – 1 medium-sized head;
garlic – 3-4 cloves;
soy sauce – 4 tablespoons;
Korean carrot seasoning – 1 tablespoon;
vegetable oil - for frying;
chili pepper and salt - to taste.

IN small quantity Fry finely chopped onion in oil until it acquires a golden hue. Cut the previously prepared fern shoots into pieces and add them to the onion. Immediately add soy sauce, crushed garlic, seasoning and chili pepper to the pan. Mix the contents thoroughly and simmer with the lid closed for a couple of minutes.

Fried fern with egg

In this case, the result is not just fried fern, but an excellent independent dish with an unusual delicious sauce. To prepare it you need to have in the house:

fern – 750 g;
onion – 2 small heads;
broth – 100 ml;
sour cream – 150 ml;
flour – 1 teaspoon;
eggs – 3 pcs.;
butter - for frying;
chili pepper and salt - to taste.

Finely chop the fern shoots, mix with chopped onion and fry in oil. Then pour the flour into the frying pan, stir, pour in the broth, stir again and cook until the fern pieces become soft. Season the resulting dish with pepper, salt and sour cream.

Boil the eggs hard, cool, peel, cut into circles and place on a dish. Top with fried bracken and gravy and serve immediately.

Fried fern with potatoes

Since fern has a characteristic mushroom flavor, it goes well with potatoes. For this dish you need to stock up:

fern – 250-300 g;
potatoes – 500 g;
vegetable oil - for frying;
black pepper and salt - to taste.

Prepare the fern properly, cut into small pieces and fry in oil for about 5 minutes. Then add potato wedges to the frying pan, fry until lightly browned, add salt and pepper, cover and fry until the potatoes are completely cooked. The dish must be stirred periodically.

This recipe does not require the addition of additional ingredients. However, no one forbids adding onions to potatoes. Of course, if the household likes it better.

Video recipe on how to fry fern

The long-awaited summer has slowly come to us - the time of flowers, berries, fresh herbs and delicious aromatic fruits collected in the garden. But not everyone looks for wealth for their table only in the garden beds; many go into the forest to look for wild herbs and berries.

Today I will tell you about an unusual plant that many people use in cooking, but those who don’t probably just don’t know about it. It's about about bracken fern.

It looks just like a regular one, and you most likely could have seen it while walking in the park or in the forest. But it is not as simple as it seems at first glance, and without exaggeration, it is very useful.

If we talk about the composition, it contains a large amount of protein, which is similar in composition to cereals, for this reason it is very well absorbed. And therefore many healthy dishes are prepared from it.

This amazing forest product is eaten all over the world because it grows in almost all forests. Although, he prefers places with moderate warm climate. Various salads are prepared from it, soups and main courses are cooked, a delicious seasoning for meat is made, and it is also salted and pickled.

When they start talking about its taste, some claim that it resembles mushrooms, and sometimes it is compared to asparagus, and even to salted cabbage.

Most of all it is used in East Asia, since it matches traditional dishes of this people. It is also prepared in Kamchatka, where it replaces scarce vegetables. But most of all it is eaten in Japan.

Today they have become interested in Russia too. This plant can be found in large supermarkets and kiosks selling Korean products. If you haven't tried this product yet, now is the time. And today we will look at how to prepare different dishes from it.

If you are tired of the monotony in the kitchen, and your husband asks for something other than potatoes and pasta, then this recipe is for you. This unusual dish definitely doesn't go unnoticed!

For this recipe it is better to use salty product. Before starting cooking, it must be soaked in water for 12 hours. If you have a dried product, then it should also be placed in water, but so that it swells. The holding time should also be 12 hours.

We will need:

fern – 300 – 350 gr
Chinese rice noodles – 1 package
bell pepper – 1 piece
onions – 1 pc.
garlic – 1 clove
vinegar 6% – 1 teaspoon
cilantro or parsley - 3 - 4 sprigs
chili pepper flakes – 1 teaspoon
dark soy sauce - 2 tbsp. spoons
vegetable oil - 4 - 5 tbsp. spoons
salt to your taste
sugar – 1 teaspoon
ground coriander – 0.5 teaspoon

Preparation:

1. Break the noodles into pieces about 10 cm long. Place in a bowl and pour boiling water over them.

2. Do the same with the stems, cut them into long strips of the same length, and also pour boiling water over them.

Leave to infuse for 3 - 4 minutes. You can stir so that everything heats evenly.

3. Meanwhile, cut the onion into thin slices. And cut the pepper into the same thin pieces.

Take it in bright colors - red will do, orange, or yellow. Bright color will make the salad more attractive and appetizing.

4. Grate the garlic. Cut the cilantro into pieces about 2 cm long. If you don’t like this green, then replace it with regular parsley.

5. Drain the water from the bowls with noodles and our miracle plant.

6. Prepare a deep frying pan or wok, put it on the fire, let it warm up and pour in oil. It should also warm up.

7. When the oil is hot, add half the chopped onion, ground dry coriander, and hot red chili flakes.

Fry lightly, then add the chopped stems. Fry it all for about 2-3 minutes.

8. While they are frying, add sugar and soy sauce to the pan. Try to buy it good quality, cheap product will not give the desired taste. Mix it all and continue frying.

9. Turn off the heat under the pan and add the noodles, remaining onions, peppers, garlic and cilantro. Mix thoroughly.

10. At the end of cooking, add vinegar, mix the contents again and turn off the heat. Our dish is ready! Place it on a plate and serve.

Before serving, it is better to try to see if there is enough salt in the salad. If necessary, you can salt it to your taste.

Delicious fresh stem salad

If you don’t really like the salty and sour style of Chinese dishes, but this unusual product attracts with its mysteries and you definitely want to try it, then this salad option is for you.

In addition, it is very simple, and the ingredients for it can be found in any refrigerator (provided that you can find the most basic ingredient - bracken).

So, we need:

fresh fern - 1 good bunch
onion – 1 pc.
carrots – 1 pc.
salt, pepper, your seasonings

1. Take young, unbloomed plants, wash and cut them into pieces about 5 cm long. You shouldn’t cut them smaller so that they don’t all become limp.

2. Place a pan of water on the fire and pour the chopped stems into it. After boiling, cook for no longer than 10 minutes over medium heat. Make sure the greens are not overcooked and remain firm and slightly crunchy.

3. While the bracken is cooking, grate the carrots on a special grater for Korean carrots. If you don’t have one, don’t worry, you can simply grate it on a fine grater.

4. Cut the onion into small cubes.

5. Heat a frying pan, pour vegetable oil into it and fry the onions and carrots in it.

6. Drain the water from the stems, place them in a colander and fry with the vegetables.

7. Fry everything together for 10 minutes over medium heat, stirring occasionally so that all ingredients are fried evenly. At the same time, the salad should be salted and pepper to taste, and if desired, add your favorite spices.

Then serve and eat with pleasure!

Korean spicy snack

Bracken can also be used for cooking savory snacks to put on festive table or treat friends in a small circle.

Men especially enjoy this snack. It turns out to be spicy, which many people love, and therefore they always eat it with pleasure.

For this we need:

fern – 300 gr
onion – 1 pc.
carrots – 1 pc.
sesame seeds – 2 tbsp. spoons
soy sauce – 4 tbsp. spoons
olive oil – 3 tbsp. spoons
sesame oil– 1 tbsp. spoon
hot chili pepper – 1 tbsp. spoon (or to taste)
any seasonings - 1 - 2 tbsp. spoons

Preparation:

1. The onion needs to be peeled and cut into thin, neat half rings. Cut the carrots into thin strips or grate them using a Korean carrot grater.

2. Chop the fern into pieces approximately 3 - 4 cm long. All chopped components should be approximately the same length.

3. Simmer onions and carrots in olive oil until soft.

4. Send sesame seeds there and pour sesame oil. It adds an oriental flavor to the dish. Although, if you don’t find it, then nothing bad will happen; the salad will turn out delicious and aromatic.

Vegetables need to be simmered over medium heat, so that they do not fry, but rather simmer.

5. Next add the bracken to the frying pan. Along with it, add red pepper, turmeric, and any other oriental seasonings that can add flavor and aroma to the dish. Mix well so that the spices are distributed evenly throughout all components, and add soy sauce to the dish being prepared. It goes well with the main ingredient.

The fern is saturated with it and becomes simply incredibly tasty!

6. Our easy-to-prepare spicy salad is ready! It will go perfectly as an addition to main courses or as an independent dish.

Bon appetit!

Far Eastern salted bracken soup

A large number of culinary dishes are currently prepared from fern. And of course, no table is complete without soup. It turns out, considering all its advantages, very satisfying and tasty.

So, for preparation we will need:

meat for broth
salted fern – 200 g (soaked until fresh)
potatoes – 2 pcs.
rice – 100 gr
onion – half 1 piece
carrots – half 1 piece
garlic
salt, pepper, seasonings to taste
vegetable oil

Preparation:

Place the main component in water in advance to soak it. The time can be up to 12 hours. The water can be changed several times during this time.

1. Rinse the meat well, cover with cold water, and immediately add bay leaf. Bring to a boil, skim off the foam and cook until tender.

2. Peel the potatoes and cut into fairly large pieces. However, you can choose any cutting method you like.

3. Grate the carrots on a coarse grater or cut into small strips. Personally, I prefer to grate it in this case so that it gives a beautiful golden color to the broth.

Fry vegetables in a small amount of vegetable oil.

4. Cut the stems into pieces approximately 5 cm in size. Leave a few twisted “flowers” in the form of whole branches or inflorescences.

6. Grate the garlic.

7. Place potatoes and washed rice into the prepared broth.

8. By this time, the onions and carrots have softened, and you can add soaked bracken to them. Fry everything together over medium heat for another 5 minutes so that the plant is saturated with flavor.

9. By the time the potatoes in the broth are almost ready, transfer our frying to a saucepan. Add 2 - 3 tablespoons of soy sauce, salt and pepper to taste. If desired, you can add a pinch of your favorite spices.

10. Leave all the ingredients to cook for another five minutes. When everything is ready, turn off the heat, add garlic to the soup, cover with a lid and let it brew for another 5-10 minutes.

Then pour into plates, add sour cream and garnish with a sprig of fresh herbs, serve.

Frozen fern fried with minced meat

Of course, greens and vegetables are very tasty, nutritious and healthy, but not everyone loves one, as they say, grass. Many people can’t imagine a second course without the presence of meat, and sometimes it’s not easy to satisfy a man without it.

We will need:

frozen stems – 300 – 400 g
minced beef + pork – 500 g
onion – 1 pc.
salt, pepper to taste
vegetable oil

Preparation:

1. We will use pre-boiled and frozen stems. And first, of course, you need to defrost them. It’s better to do this simply in the refrigerator or on the kitchen table.

After defrosting, cut them into long strips, 7-8 centimeters each.

2. Heat the frying pan and pour in vegetable oil. Then put the minced meat in it and fry until golden brown and a pleasant aroma appears.

3. Cut the onion into thin half rings. And if you don’t like large pieces, cut into quarters of rings, or even into cubes.

When the minced meat is lightly fried, add the onion to it and simmer everything together until it becomes softer. At the same time, you can add salt and pepper to the minced meat. Then fry for another couple of minutes.

4. It's time to add our main ingredient. Since it has already been boiled in advance, there is no need to fry it too much. Mix the meat and vegetables well and fry for 5 minutes, no longer. You can add more salt if necessary.

And of course, it’s time to put food on the table. Everyone is probably already tired of waiting.

This is a wonderful appetizer and simply a tasty second course, which will be appreciated by lovers of both classic and original dishes! It resembles the taste of fried mushrooms, which is what attracts many lovers of forest gifts.

Dumplings with filling

It would seem that not quite familiar dishes with a rare composition of ingredients should have original titles or, at the very least, look somehow unusual.

But that was not the case! Nobody canceled the experiments! Dumplings with bracken are an unexpected combination, incredibly tasty and easy to prepare.

For the test we need:

flour – 500 gr
egg – 2 pcs
salt – 0.5 teaspoon
sugar – 1/4 teaspoon
soda – 1/4 teaspoon
cold water – 100 ml
boiling water – 50 ml

For the filling:

plant stems – 300 g (salted or boiled)
egg – 1 pc.
potatoes – 6 pcs.
onion – 1 pc.
butter– 50 g
ground black pepper

We will also need vegetable oil for frying onions and boiling dumplings.

Preparation:

1. Potatoes will take the longest to boil, so we’ll start with that. First, you need to peel it, then cut it into small pieces and boil it in salted water until fully cooked.

2. Chop the onion into small cubes. Cut the bracken into small pieces with a side of about 1 cm.

3. Heat a frying pan over the fire, pour a little oil into it and fry the onion cubes until golden brown. Do not fry too much; it will be enough that it just becomes soft and translucent.

4. When it turns brown and gives off a pleasant aroma, add the chopped stems to it. Add salt and pepper to taste and fry everything together for 2 - 3 minutes. After frying, and when everything is ready, remove the pan from the heat and let the contents cool completely.

5. Drain the water from the potatoes and mash them with a masher until pureed. Add butter and one egg to it. Allow the finished puree to cool completely.

6. While the filling is cooling, prepare the dough. Sift 500 grams of flour into a deep bowl. Make a dimple at one of the edges and pour boiling water into it. Brew the dough in this way, mixing it only on one side.

7. Make a well in the second half of the flour and pour it there cold water. Add salt, sugar and soda. Send two eggs there and pour in two tablespoons of vegetable oil. Shake everything with a spoon.

8. Mix both mixed parts into one total weight and knead a stiff, strong dough. When it does not stick to your hands, put it in a bag and let it rest and brew for 20 minutes.

9. While it “reaches”, we finish the filling. In a deep bowl, combine the chopped stems and mashed potatoes. Their ratio should be one to one, that is, equally. Try the filling, and if there is not enough salt, you can add it, just like pepper.

10. Take the dough out of the bag, knead it well and make dumplings. To do this, cut a piece from the circle, roll it into a sausage, and this, in turn, into small circles, similar to flat cakes.

You can watch the whole process of making dumplings in a special article on this topic, there is also a video from our blog. I'll leave it for those who are interested.

11. Place the filling in the center of each flatbread and make dumplings. It is recommended not to roll out all the cakes at once so that the dough does not dry out.

If you wish, you can mold the edge in the form of such a beautiful braid.

12. Place a pan of water on the fire and wait for it to boil. Don’t forget to salt it to taste, and also add a tablespoon of vegetable oil so that the products do not stick together during cooking.

Place the items into boiling water one at a time, while stirring the water. In this case, they will not only not stick to the bottom, but will also not stick together.

13. After the water boils and all the products rise to the top, you can time it for 3 minutes. During this time, the water should boil continuously, but not boil unnecessarily. And after this time, the dumplings can be taken out!

They are best served with onions fried in a frying pan and seasoned with sour cream. Although they will be wonderful simply with sour cream and fresh herbs. Don't forget the melted butter. All methods are good and tasty, choose any one and you won’t go wrong!

How to pickle ferns for the winter

In our region, it is customary to collect various herbs and fruits in the summer and store them until winter, and sometimes until spring, such is our mentality. Fern also belongs to the list of products that are prepared for the winter, and winter evenings enjoy delicious vitamin-rich dishes. And today we have already looked at quite a lot of recipes for this. And now I will tell you how to pickle it correctly.

First, of course, you need to walk through the forest and collect young unopened plants. It is best to collect them in the spring, when the top is still in its infancy and slightly twisted, the height of the plant itself is no more than 45 cm.

It is important that leaves have not yet begun to form, and that a brown tint does not begin to appear on their edges.

Or you can collect only the unopened tops, then the delicacy will turn out to be a real one.

But if the forest is far away and there is no time to visit it, then bracken can be bought at the market. During the season, many people prepare it for themselves, and many collect it for sale.

We will need:

bracken – 1 kg
salt – 250 gr

The number of stems can be completely different for everyone, but if you follow the proportion of 1:4, then everything will work out with any amount.

Preparation:

1. Prepare a large container in which we will salt our product. It must correspond to its quantity. If there is a lot of it, then the bracken should first be collected into small piles, tied with twine, or simply connected with an elastic band.

2. Fold the greens and sprinkle them generously with coarse rock salt at the rate of 1:4. That is, if we have 1 kg of plant, then we should take 250 grams of salt.

4. In a couple of days you will see that it has released quite a lot of juice. It should be drained, and the bracken should be covered with salt again, but in a ratio of 1:10. For 1 kg of stems, add 100 grams of salt.

5. Leave it under pressure for another two days. During this time, it will change its color and become perfectly salted.

6. Now it’s time to take clean glass jars and move the plants into them, pouring the resulting brine right up to the neck.

If you only harvested unopened “buds,” then you can take smaller jars.

7. Greens should be in jars for at least three weeks. After this period, you will receive a tasty, healthy snack that you can use in your culinary experiments!

I would like to note that this is only one of the salting options. Just like for all other vegetable and green crops, there are quite a lot of them. This method is one of the simplest and most popular, which is why it is presented in our article today.

Useful properties and contraindications

As most likely everyone has already noticed, bracken fern is very useful. This applies to the entire plant. Thus, greens are rich in a whole complex of vitamins, including tocopherol and riboflavin, as well as wide range vitamins B, C and E. The stems also contain the pigment carotene and nicotinic acid.

The roots are rich in nitrogen organic compounds– alkaloids, as well as nitrogen-free organic saponins. They also contain hydrocyanic and tannic acid and many healthy oils and plant pigments flavonoids.

In general, you can write a whole article on the content of useful substances and components in the plant. But today this is not our task. Therefore, I will only say that among the useful minerals contained in bracken are phosphorus, potassium and calcium, iodine, magnesium and many others.

That is, the plant is saturated with maximum useful microelements, minerals, vitamins and beneficial compounds. And therefore it must be collected in the spring and eaten.

If you make it a rule and eat it regularly, you may be surprised to find that your immunity has increased, you get sick less often, and in general, you feel more energetic and wake up better in the morning.

In addition, including the plant in the diet has a beneficial effect on cardiovascular system, improves blood composition. Nutrients, found in this forest gift, increases the functioning of the thyroid gland and the entire endocrine system. And the constant use of this product will normalize the functioning of the gastrointestinal tract and strengthen bone tissue.

In addition, it removes radiation and toxic substances, so it is often used for treatment in contaminated areas.

Special substances contained in greens slow down the aging of the body and preserve nervous system and increase the performance of the entire body.

But in every barrel of honey there is a fly in the ointment. Bracken is not recommended for pregnant women and breastfeeding mothers. It is also contraindicated for children and people with so-called individual intolerance to the product.

If you have any chronic diseases, then before eating dishes with fern, be sure to consult your doctor.

It should be remembered that this forest plant is inherently poisonous. Therefore, it is not recommended to consume it raw, as well as in large quantities. Any, even the most useful medicine, turns into poison when overdosed. Everything is good in moderation - don’t forget about it.

But by and large, of course, everything forest gifts We are glad to accept with gratitude. Whether it's mushrooms, berries or the like useful plants, like bracken, we gladly collect, eat and store for future use.

Video about how to collect ferns. Its description, properties and application

And in conclusion, let me present you with a video that tells a lot about bracken. After looking at it, you can find out how and when to collect it, how to prepare it and how to use it on the farm.

Be sure to watch the film, it is very informative and educational. You will learn a lot of interesting and useful things.

Dear friends, prepare bracken, prepare various tasty and healthy dishes and eat for your health.

All the best to you, and we will always be healthy! And useful plants will help us with this!