In summer, we always want something fresh and light, but we definitely don't want to go hungry. We've selected three recipes for you that are sure to please everyone.
Light Salad with Marinated Mushrooms
Ingredients:
• Assorted marinated mushrooms from the "Skatert-Samobranka" brand;
• 1 fresh cucumber;
• 1 small red onion;
• 1 bell pepper (red or yellow);
• Green salad of your choice: arugula or mixed salad;
• 2 tablespoons of olive oil;
• 1 tablespoon of lemon juice;
• Salt and pepper according to your taste.
Preparations:
1. Thinly slice the marinated mushrooms and fresh cucumber.
2. Slice the red onion into thin half rings.
3. Seed the bell pepper and cut into thin strips.
4. In a large bowl, combine the lettuce, cucumbers, mushrooms, onion, and pepper. Assorted marinated mushrooms are perfect, because they are already conveniently sliced.
5. In a small bowl, combine the olive oil, lemon juice, salt, and pepper. Drizzle the dressing over the salad and toss gently.
Turkey with Pickled Cucumbers:
Ingredients:
• Turkey fillet – 400 g
• Crispy pickled cucumbers from "Skatert-Samobranka"
• 1 medium onion
• 2 cloves of fresh garlic
• 200 ml sour cream or cream
• 2 tbsp of vegetable oil spoons;
• Flour - 1 tablespoon;
• Salt and pepper according to your taste;
• Fresh herbs for garnish.
Preparations:
1. Cut the turkey fillet into small cubes.
2. Heat vegetable oil in a frying pan and fry the turkey until golden brown. Remove to a plate.
3. In the same pan, fry the chopped onion.
4. Add diced pickles and finely chopped garlic. "Crispy" pickles from "Skatert-Samobranka" are ideal because they won't overcook during stewing, remain firm, and add a balanced flavor of spices and acidity to the dish.
Cook for another 2-3 minutes.
4. Return the turkey to the pan, sprinkle with flour, and mix thoroughly.
5. Add sour cream, bring to a boil, and reduce heat. Simmer, covered, for 10-15 minutes, until the turkey is tender.
6. Season with salt and pepper according to your taste.
7. Serve hot, sprinkled with fresh herbs.
Okroshka with kvass and brine.
Ingredients:
• 4 homemade pickled cucumbers from the "Skatert-Samobranka" brand
• 200 g fresh radishes;
• 3 boiled eggs;
• 3 medium boiled potatoes or 2 large potatoes;
• 150 g cooked sausage (doctor's sausage) or boiled beef;
• 100 g fresh dill;
• Mustard, creamy horseradish, and sour cream – 1 teaspoon.
• Fresh or bread kvass – 1 liter;
• Pickle brine to taste – 150-200 ml.
Preparations:
1. Dice the pickles. "Homemade" pickles from "Skatert-Samobranka" are firm and rich in spices (ginger root, spices, ground turmeric), which will add a unique flavor to the dish.
2. Grate the radish;
3. Dice the boiled eggs, potatoes, and sausage (boiled beef).
4. Finely chop the dill.
5. Combine all ingredients and add the mustard, creamy horseradish, and sour cream.
6. Mix well and pour in the kvass.
7. Add the brine and mix well.
We recommend letting the dish sit for 20-30 minutes to allow all the ingredients to marinate and the flavors to develop.
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