Strength lies in its simplicity

The sun, greenery, smells. I read about the orchards and meadows. I watch the flowers in the gardens and see photographs of roadside shrines. I read about how even the foxes enjoy the sweetness of a cherry, birch groves, and noise. In meadows, crickets are singing in groups as you hear in songs. ... Yes, I'm glad that I have something to feed the childhood memories with. Again, run until I see the edge of the forest, through the field, among the poppies, cornflowers and camomile - far to the edge of the forest. I feel the wind in my hair and the smell of life. In grandmother's garden where the red ants bite me, I still smell, until I nearly faint. I smell the large flowers,heavy with scent,large flowers of  peony. The most beautiful. I eat fried eggs, potatoes, and cold borscht. Simple, beautiful life. Living with the rhythm of nature. Counting time through sunrise and sunset. Incomprehensible power. The enormous power. I drink from this source.

 Cold borscht

 1 bunch of radishes

 1 bunch of beetroot

 1 bunch of chives
1 bunch of dill

 2 cloves of garlic

 3 medium cucumbers 

 32 oz of kefir

 juice of 1/2 lemon 

 salt and pepper

    
    Peel the beets with stems, cover with water, and cook until tender and season with lemon juice. Wash radishes and chives and toss into the blender. Add minced garlic and pour kefir, peel cucumber  and cut into smaller pieces, add the remaining vegetables and blend together. Cool down. Mix the beets with the stock and combine with other vegetables. Season with salt and pepper. Serve very cold. This is the version for the lazy people, you can wipe off all the vegetables on the vegetable grater  and combine with kefir and beetroot stock :)

Gaspacho - cold fire

The taste of summer vegetable soup, has been with me for a long time.  However, despite the fact that it is already May, it's always cold and rain keeps falling from the sky, for this soup, you need the sun!  

  Today, at last a beautiful summer day. It's lazy and it smells like the warm wind. I turn toward the sun and greedily catch the rays. In the Italian grocery store across the street I buy scented sun tomatoes. I know, today will be - gaspacho.

Soup trivial. Soup nothing. This soup is not soup. And yet, incredibly delicious and rich in taste. Gaspacho during the summer in New York is very popular. You can get it in most restaurants, bistros and even delis. It tastes great with pita bread and of course, with a cold beer


Ingredients

8 tomatoes
glass of tomato juice
2 red peppers
2 medium cucumbers
half onion
large clove of garlic
chive
1-2 peppers jalapeno
juice of 1 lime
1 tablespoon balsamic vinegar
salt

Tomatoes, put in boiling water for a few seconds, then drain and immerse in a bowl of ice water. Remove the skin and blend them in a blender. After that, transfer into a larger pot. Wash and peel vegetables. Peppers, cucumbers, jalapeno, and onions should be cut into smaller pieces. Mince garlic. Pour tomato juice and vegetables into the blender. Mix so that the there is small pieces of vegetables, pour into a saucepan with the tomatoes. Season with salt, pepper, lime juice and balsamic vinegar.Gaspacho tastes best well chilled.

And now May, May all around, Blooms all Gardens

Already in May! Surprisingly, we were greeted by rain and a cloudy sky.  Beautiful and green, after all, and plans for frolics in the open air, and here, unfortunately, chill and rain. And for good measure Luke caught a cold ... so I cook something that puts every man on his feet. Hot, flavorful and well seasoned - Tripe soup!

Ingredients

2 pounds of beef tripe

2 liters broth

3 carrots

half of celery root

parsley root

leek

Spices:

nutmeg

salt

pepper

cilantro

mustard seed

allspice

bay leaf

Boil broth, I had the Chicken and beef broth.
Wash the tripe and pour water in a separate pot and cook for about a half hours then change water to get rid of the whole unpleasant smell. Keep changing the water and cook an about  2-3 hours until tender.

After cooking, cool down, then cut into thin slices. Vegetables wash, peel, cut into cubes, and cook in the broth, to which you should add chopped tripe. Discretion and spices, boil it about 15 minutes and go!

Oh! How Green!

I live in a shady meadow

 under the birch 

which is whispering to me at dawn 

melancholy...

Scrambled eggs with asparagus

eggs, asparagus, Parmesan cheese, olive oil, salt and pepper
quantities can be used of your discretion :)
Wash asparagus, cut off the ends and place on a baking sheet. Pour olive oil,season lightly and sprinkle with grated cheese and bake in temp.350 degrees 15 min. Fry scrambled eggs and serve with asparagus.

Cream of asparagus soup

2 bunches of asparagus

2 large onions

2 cups vegetable stock

salt and pepper

glass of white wine

50 ml. heavy cream

4 potatoes

clove of garlic

grated Parmesan cheese for sprinkling

Wash the asparagus, cut off the hardened ends and throw it out. Then cut in pieces and save some upper pieces for later. Pour broth into a pot and when it boils throw to the broth, chop potatoes and asparagus. Garlic and onion stew on a spoon of olive oil in a pan then add to soup.Boil one minute and season with salt and pepper, pour white wine and heavy cream. When the soup has cooled, mix for a puree. Blanch upper pieces of asparagus (thrown into boiling water for a minute then drain off and toss into a bowl of ice water) and serve with soup. My asparagus disappeared mysteriously before I could do a photo..After that I heard - "this is about salad you are talking about?". So exactly a "salad" here takes on an entirely different matter :) Enjoy!