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In Hungary, lecho is traditionally eaten hot, as an independent dish, or as a side dish for meat dishes. In our country, lecho is something like a spicy salad. There are many recipes for “Hungarian lecho”, and yet they have something in common. All versions of Hungarian lecho are prepared from different varieties of pepper. This adds not only bright color to the dish, but also rich flavor.

Peled lives in rivers and lakes throughout Russia, however, it is a fairly valuable fish. Peled feeds on river plankton and small crustaceans, which makes the fish meat very tender and fatty. Some people prefer to eat peled raw, however, this can be hard on the stomach. But lightly salted peled is already a safe delicacy, and you can make it easily in your own kitchen.

Chinook salmon is a fairly large representative of the salmon family, and traditionally, Chinook salmon is used for salting. This does not mean that you cannot fry it or cook fish soup from it, but lightly salted chinook salmon is so tasty and so easy to prepare that this cooking method cannot be ignored.

Of the entire salmon family, sockeye salmon occupies a special place on the pages of cookbooks. The meat is of moderate fat content, it is fattier than chum salmon, but not as fatty as salmon or trout. Sockeye salmon also stands out for the color of its meat, which has a bright red natural color. An appetizer made from lightly salted sockeye salmon will always look great. And so that the taste doesn’t let you down, it’s better to salt the sockeye salmon yourself.

Some people grow honeysuckle in their garden as an ornamental shrub, but more and more people are learning about the benefits of these berries, and, accordingly, about ways to consume them. Honeysuckle berries are widely used in cooking and folk medicine, and the only question is how to preserve the benefits of these fruits for the winter.

A delicacy that always pleases the eye during a festive feast is a sandwich with butter and red caviar. Unfortunately, dishes with lightly salted red caviar are not so common in our diet. And the reason for this is the “biting” price for a very small volume of seafood. The situation can be smoothed out by purchasing an ungutted carcass of a female salmon from the store and salting its caviar yourself. All the intricacies of this process will be discussed in detail in our article.

Hamsa is also called the European anchovy. This small sea fish has tender meat and higher fat content than its relatives. Lightly salted anchovy is added to salads, placed on pizza, and it is better if it is lightly salted anchovy, home-salted.

Blackcurrant juice is an amazing opportunity to preserve the aroma of this wonderful berry until winter. Many people make jam, jelly, or compotes from currants. Yes, they are very tasty and healthy, but they have no smell. One could be upset, but why, if it is possible to preserve the taste, benefits, and aroma for the winter.

Scandinavian legend says that the first woman was created from a rowan tree. These healthy berries are shrouded in many legends, which will take more than one day to read. It is enough for us to know that rowan is useful for colds, respiratory diseases, as a prevention of cancer and much more.

Fresh lingonberries are practically inedible. No, you can eat them, but they are so sour that it won’t bring much joy. And if you have an ulcer or gastritis, then such a tasting may end badly. But when processed, lingonberries lose excess acidity, leaving a pleasant sourness and forest aroma of fresh berries. What’s especially good is that lingonberries are not afraid of heat treatment. You can make wonderful preparations from it and delight yourself with a variety of desserts in winter.

Natural grape juice contains such an amount of useful substances and elements that can be compared with real medicines. Therefore, you can’t drink a lot of juice, but you can make grape juice from the juice.

Such familiar zucchini can bring surprises. There is probably no person in the world who has not tried squash caviar at least once. Many housewives cook “zucchini like pineapples,” and this suggests that there is a lot we don’t know about zucchini. In particular, about the fact that you can make juice from zucchini for the winter.

Harvests of red currants can be significant, so you should pay close attention to this berry when preparing vitamin drinks. Today we hasten to offer you a selection of recipes for red currant fruit drinks. Both fresh and frozen fruits are used.

We all love lightly salted red fish. A piece of 150-200 grams can be bought in almost any store, but the best option is home pickling. Salmon is tasty, but many people can’t afford it, and pink salmon contains virtually no fatty layers, which makes it a bit dry. There is a solution: the best option is chum salmon.In this article you will find many different ways to salt chum salmon at home. The choice is yours!

There are several reasons why lightly salted capelin is not so often seen in stores. It is often sold frozen or smoked. In Kulinariya stores they also have fried capelin, but not lightly salted capelin. Of course, this is a little surprising, because lightly salted capelin is very tender, tasty and healthy, so what’s the secret why you just can’t buy it in the store?

River fish require special handling and attention. Even when frying, you need to clean the river fish well and fry it well on both sides. When it comes to salting and cooking without heat treatment, you need to be doubly careful. Lightly salted pike is very tasty and healthy; it can be used as a snack, or simply put on a piece of bread.

It is difficult to predict in advance what flavor a lightly salted watermelon will taste like. The pink flesh may taste virtually no different from a fresh watermelon, and when you reach the white rind, you suddenly feel the taste of a lightly salted cucumber. And I know only one thing for sure - anyone who has ever tried lightly salted watermelon will never forget this taste.

Apple juice can be prepared from any variety of apples, but for winter preparations, it is better to take late-ripening varieties. Although they are denser and there will be more pulp, they also contain more vitamins. The only task is to preserve all these vitamins and not lose them during the cooking process.

Carrot juice is rightfully considered a vitamin bomb and one of the healthiest vegetable juices. In winter, when the body's vitamin reserves are depleted, hair becomes dull, and nails become brittle, carrot juice will save the situation. Freshly squeezed carrot juice is considered the healthiest, but alas, sometimes you have to sacrifice a small part of the vitamins in order to maintain your body all year round and preserve carrot juice for the winter.

Many restaurant dishes are too expensive, but you don’t want to give them up. One of my favorite dishes is sushi. An excellent Japanese dish, but sometimes you begin to be tormented by doubts about the quality of the fish. It is clear that few people like raw fish, therefore, it is often replaced with lightly salted fish. Lightly salted trout is ideal for sushi, and we will look at how to prepare it below.