Freezing herbs is a great way to preserve a vitamin-rich food for your winter menu. Sometimes, zealous housewives keep blanks until spring and even early summer, when a new crop is already growing in the beds. The question arises - what to cook from frozen greens so as not to throw away a valuable product and at the same time pamper homemade delicious and light dishes?
Green omelet
Try making a hearty and juicy omelet with frozen greens. For 250-300 g of any vitamin mixture (chopped spinach, onion feathers, parsley, dill), 4 eggs are enough. Defrost greens, drain off excess moisture and cover with whipped yolks and whites. Add 300 g of cottage cheese and grated hard cheese, salt everything to taste and mix.
Preheat the oven to 180 ° C. Place the mixture in a greased baking dish and sprinkle with crushed breadcrumbs. Hold the green omelet in the oven for 40 minutes, remove, sprinkle with breadcrumbs on top and put back in the oven. After 10 minutes, the dish is ready.
Green Soup
Frozen greens make a great, dietary first course. In this recipe, you can use not only "grass", but also any vegetables that have stagnated until late spring from the freezer (carrots, bell peppers, green beans, etc.). Before preparing the puree soup, hold 300 g of cold raw materials a little at room temperature, then boil until tender in salted water, remove from the pan and cool.
Grind boiled vegetables and herbs in a blender along with a handful of fresh parsley and dill and dip the resulting mixture into the broth. Dissolve 5 g of sifted wheat flour in a couple of tablespoons of milk and pour into the soup in a thin stream with constant stirring. Season the dish with 10 g of butter and a glass of milk, bring to a boil, salt if necessary. Serve the prepared frozen herb soup with sour cream or fermented baked milk.
Simple herb soup with noodles
In May-June, sorrel is very popular with summer residents, which enriches the diet with vitamins, while fresh vegetables have not yet ripened in the beds. Make a quick, nutritious noodle soup with this vitamin C and B-rich plant and frozen greens. To do this, cook thin pasta (100 g per serving), put chopped sorrel (100 g) and slightly defrosted parsley, dill, spinach (350-400 g) in the broth.
Bring the liquid to a boil. Drive 2 eggs into a separate bowl, mix with 100 ml of milk and the same amount of butter. Season the herb soup, bring to a boil again and turn off immediately.
