Lean pistik porridge in a pot

Lean pistik porridge in a pot

Category: Vegetable dishes

Ingredients
Horsetail	200 g
ground nuts	100 g
medium apple	1 PC
salt	taste
sugar	1 tbsp. the spoon
water	1 tbsp. the spoon
cinnamon	on the tip of a knife

Cooking method

• Rinse horsetail under running water, grind in a meat grinder. Wash the apple, peel and chop finely. Mix everything well and place in a roast pot. Place in the oven for 40 minutes, bake at 180 C.
  

The dish is designed for

1 serving

Time for preparing:

50 minutes

National cuisine

Komi-Permian

Note

Simple but delicious!

eeeeeeeeeeeeeeee .... but tell me, pliz, where we have horsetail plantations, or at least the point where this horsetail is sold. looks cool, but I only saw horsetail in the pharmacy ...

I answer, they don't sell it anywhere, you can only collect it yourself. We do this in the spring as the fields thaw, they grow in the fields after sowing rye in the second year, in an unplowed field (not yet sown), but only young shoots are collected. We have now adapted and even freeze for the winter. We often make pistik pies, those who have never come across this think that pies are made of meat.

Hmmm. We must be closer to nature. Our grandmothers survived the war and hunger. They ate grass like that in the forest and in the field they gather. And after all, they live up to a hundred years, they get sick less than we do with our genetically modified semi-finished products.

[Asteria]

we have only marsh horsetail in the floodplains. but I won't go there! there now the water is high and the pigs are wild hungry. you only have to admire the photo.
and the recipe is awesome, thanks to the author!
Asteria , that's how it is. Once at a tender age I decided to pamper my parents with "a salad of young dandelion leaves." when mom and dad ate THIS, I could not understand why they had tears in their eyes. thought with emotion. they say, the baby has grown up, such an assistant. and then how I tried ... in short, I did not know that the leaves should be soaked. so a systematic approach is needed in everything. grandmothers know more about herbs, we - about semi-finished products.

The fact of the matter is that we are not very good at semi-finished products. So, lick it faster, we don't have time to analyze what and how all this is made of.

And I was amazed when my grandmother told me in a conversation that they chewed gum ... What kind of gum in the war? I thought then such a word did not know. it turns out that they cooked it from birch bark. For some time they boiled it down, evaporated it. The result was a black viscous mass.
This is such a gum, I believe that it is good for the teeth.

The fact of the matter is that we are not very good at semi-finished products.

well, it's all a matter of habit. I read labels on everything from air freshener to frozen burgers. for this reason I have not bought the latter for many years. although I agree that the level of consumer literacy in our country is still below the floor.
and in childhood we also chewed gum. black. tar.))
and thanks again to the author for such a wonderful and tasty excursion "into nature"!

Ours is always tastier, but as for the war, our grandmothers and grandfathers survived, ate everything that grew under our feet, and then we were taught to do this. Very tasty, and most importantly in the spring provides a large amount of vitamins

an interesting recipe, it's a pity to try it won't work, we don't have horsetail either, and to collect it you need to know where and how it looks! I am to my shame, I can tell the difference between a daisy and a dandelion