Broccoli Cheddar Soup with a Simple Roux
Make broccoli cheddar soup with a butter-and-flour roux, milk, broth and two cups of broccoli. Add cheese off high heat for a smooth finish. Serve with crusty bread.
Savva Loginov
Warm-Spiced Korean-Style Carrot Salad
Make Korean-style carrot salad from 500 g carrots, garlic, wine vinegar and warm coriander oil. Chill after a short sauté so the carrots stay flavorful. Serve as a cool side.
Refrigerator Tomato and Pepper Adjika
Cook tomato-pepper adjika with garlic and hot peppers for a bold sauce. Follow the source’s large batch, then refrigerate it rather than shelf-store jars. Freeze extra portions.
Tomato Basil Soup with Optional Cream
Simmer tomatoes with onion, garlic and dried herbs in vegetable broth, then blend smooth. Finish each bowl with a little cream if you wish. Serve with toasted bread.
Chilled Tomato Gazpacho
Blend tomatoes with cucumber, pepper, red onion and garlic for a cool gazpacho. Chill it well and adjust red wine vinegar just before serving. Serve with toasted bread.
Georgian-Style Cabbage with Beet and Garlic
Make Georgian-style cabbage with 1 kg cabbage, beet, carrots, garlic, wine-vinegar dressing and khmeli suneli. Chill the brightly colored vegetable salad. Keep it refrigerated.
Sweet-Sour Refrigerator Peas for Salads
Make sweet-sour peas for salads with the source’s 1 kg fresh peas, sugar, salt and a little 9% vinegar. Blanch, chill and use them from the refrigerator. Keep the peas chilled.
Refrigerator Apple-Tomato Ketchup
Cook apple-tomato ketchup with 1 kg apples, 500 g tomatoes, peppers, vinegar and cinnamon. Thicken gently and keep this flavorful sauce refrigerated. Chill before serving.
Refrigerator Pickled Sweet Peppers with Garlic
Make refrigerator pickled peppers from 3 kg sweet peppers, vinegar, garlic and spices. Simmer the pepper pieces briefly, chill the jars and serve cold. Serve cold with dinner.
Salmon and Cream Cheese Canapés
Make salmon canapés from the first complete appetizer on the modern-snacks page. Layer toasted bread with cream cheese and salmon, then serve chilled. Serve them while fresh.
Pumpkin Soup with Potato and Turmeric
Make pumpkin soup with 500 g pumpkin, two potatoes, carrot, garlic, turmeric and cumin. Simmer until tender, blend smooth and adjust with broth as needed. Try it warm with tea.
Refrigerator Pickled Green Tomatoes with Carrot
Make refrigerator green tomato pickles with 2 kg tomatoes, garlic, carrot, cloves and a measured vinegar brine. Chill the jars instead of pantry canning. Keep jars refrigerated.