Boil 10 minutes. The best jam recipes. Means for regulating metabolism

You can make soup with anything you have in your fridge. Vegetables, meat, poultry, offal, cereals, cheese will do, you also need broth or water and a pinch of fantasy.

Introducing 10 interesting recipes soups, half of which you can cook in just half an hour! Delicious lunch guaranteed!

1. Fresh cabbage soup with beans (vegetable bomb!)

In this soup - cabbage, carrots, bell peppers, onions, potatoes, beans, meat! Hearty and thick soup for the whole family, and even tastier tomorrow.

For the soup you will need:

• 300 g pork;
• a glass of boiled or canned beans;
• 2 potatoes;
• 300 g of white cabbage;
• bulb;
• carrot;
• bell pepper;
• clove of garlic;
• 2-2.5 liters of water;
• Bay leaf;
• 2 tbsp. l. vegetable oil;
• salt, peppercorns and ground to taste.

If you are not using canned beans, soak them for 2 hours and then boil them in new water until soft. Drain the water and use the beans.

Put a piece of meat in a saucepan, fill with water so that it covers the meat for a couple of centimeters, cook after boiling for 20 minutes, then drain the water. Pour the meat with clean water (2 l), cook until tender at a medium boil (15-20 minutes after boiling). Cut the cooked meat into pieces and return to the broth. Chop the cabbage, cut the peeled potatoes into pieces. Add to saucepan.

Prepare the roast. Finely chop the peeled onion, bell pepper, tomato, grate the carrot. Saute vegetables in a skillet with oil until soft. At the end of cooking, add chopped garlic, stir and remove from heat. Put in a saucepan, and also add the finished beans, bay leaf, salt, peppercorns. Boil for 5 minutes, then turn off the fire. Add the chopped herbs, cover and let the soup brew for 20 minutes before serving.

2. Soup with cabbage, minced meat and cheese (Italian recipe)

Make Italian Peasant Soup! You don’t need to fry vegetables for soup, just throw all the ingredients into a saucepan and cook for half an hour.

Soup Ingredients:

• 200 g minced meat;
• 500 g of white cabbage;
• 100 g of hard cheese;
• 3 celery stalks;
• 2 liters of water;
• salt, pepper, parsley to taste.

Shred the cabbage, finely chop the celery. Mince the minced meat with a fork. Grate half of the cheese, cut the other half into small cubes. Pour water into a saucepan, bring to a boil. Add vegetables to the pan, cook after boiling for 10 minutes. Then send the minced meat to the pan, mix, cook for 15 minutes. Put all the cheese, salt, pepper, remove from heat. Serve with parsley. The soup is ready!

3. Quick vegetable soup (half an hour and you're done!)

Nutritious, light, fragrant soup of beets, cabbage, bell peppers, carrots and onions for every day. If boiled in vegetable broth or water, you get an incredibly tasty lean soup.

To prepare the soup you will need:

• one large beet;
• big carrot;
• 400 g of white cabbage;
• bulb;
• large bell pepper;
• 500 ml of meat (vegetable) broth or water;
• 300 ml of tomato juice;
• 2 tbsp. l. vegetable oil.

Wash and clean vegetables. Grate the carrots, cut the onion and pepper into cubes. Shred the cabbage. Grate beets for Korean carrots.

In a heavy-bottomed saucepan, heat the oil, and stir-fry the onion, carrot, and pepper until soft, 4 to 5 minutes. Then add the grated beets. After 3 minutes, add cabbage. Simmer for 2 minutes and pour tomato juice and broth so that it covers the vegetables by 2 cm. Add salt, pepper. Boil 20 minutes after boiling.

Serve soup with herbs, sour cream or natural yogurt.

4. Ural cabbage soup (you will lick your fingers!)

A variant of cabbage soup with millet and potatoes, which can be boiled in meat broth or water. Serve thick cabbage soup with sour cream and chopped herbs.

Shchi Ingredients:

• 3 liters of broth or water;
• 500 g cabbage;
• 2 carrots;
• 2 potatoes;
• 2 tbsp. l. millet;
• 60 g of celery stalks or root;
• 2 onions;
• 3 cloves of garlic;
• 80 g of tomato paste;
• Bay leaf;
• 2-3 tbsp. l. vegetable oil;
• herbs, salt, pepper to taste.

Rinse the millet in several waters, peel the potatoes and cut into large pieces.

Add potatoes and millet to boiling broth or water, salt, cook for 20 minutes.

While the potatoes and millet are cooking, prepare the roast. Chop the cabbage and fry in a spoonful of vegetable oil with tomato paste until soft. Peel and chop the vegetables: grate the carrots, cut the onion and celery into cubes, finely chop one clove of garlic. Fry the prepared carrots, onions, celery and garlic in oil until soft, separately from the cabbage. Add vegetables, cabbage, bay leaf to the pan. Boil for 10 more minutes. Season ready-made cabbage soup with garlic, lemon juice, sour cream, herbs, mashed with salt. Enjoy!

5. Thick soup with bulgur and meatballs (30 minutes)

Hearty, rich soup with vegetables, mushrooms, bulgur and delicious meatballs. For those who are not familiar with bulgur, it's time to introduce it to the menu!

• 500 g minced meat;
• 100 g bulgur;
• 4 medium potatoes;
• 120 g of champignons;
• carrot;
• tomato;
• a bunch of greens;
• a spoonful of vegetable oil;
• salt, pepper to taste.

Rinse the bulgur several times, peel the potatoes and cut into small pieces. Pour 1.5 liters of water into a three-liter saucepan. Put on fire and bring to a boil.

Make meatballs from minced meat, throw into boiling water and cook over medium heat for 15 minutes. Salt the broth. After a quarter of an hour, add potatoes and bulgur to the pan.

Take care of refueling. Clean and wash vegetables and mushrooms. Cut mushrooms, tomatoes and onions into small cubes, grate carrots. Fry carrots in oil in a frying pan, then add mushrooms, tomatoes and onions. Simmer for 5 minutes, then add to soup. Simmer for 10 minutes over low heat, season with salt if needed. Ready!

6. Rice soup with cheese dumplings (tasty, easy, very fast!)

This thick soup with tender cheese dumplings will be ready in just half an hour. Add rice, potatoes, onions, carrots and greens to the cheese dumplings. You can cook soup in meat, chicken or vegetable broth.

Ingredients for Quick Dumpling Soup:

• 2 potatoes;
• bulb;
• carrot;
• 100 g of rice;
• 1.5 l of broth;
• 3 art. l. flour;
• 80 g of cheese;
• egg;
• pepper, salt to taste;
• Bay leaf;
• 2 peas of black pepper;
• a bunch of dill;
• 2 tbsp. l. vegetable oil.

Wash and clean vegetables. Cut the potatoes into small cubes, chop the onion, grate the carrots, rinse the rice. Bring the broth in a saucepan to a boil, add parsley, pepper, potatoes. Bring to a boil, lower heat and simmer for 5 minutes. Then add rice and start frying.

Heat a tablespoon of vegetable oil in a frying pan, fry the onions and carrots until soft. Add to soup and stir. Continue to cook over low heat.

For dumplings, grate the cheese on a fine grater, mix with flour, egg, salt, pepper, add a tablespoon of water and vegetable oil. With wet hands, make dumplings the size of meatballs.

Put the dumplings in the soup, bring to a boil and cook for 3 minutes. Then add chopped dill, salt and pepper. The soup is ready!

7. Pickle with mushrooms (hit of the season!)

Fragrant mushroom broth, vegetables, pearl barley and pickles - a great choice for a family dinner!

You will need:

• 400 g mushrooms;
• carrot;
• bulb;
• 3 pickles;
• 40 g pearl barley;
• 3 art. l. vegetable oil;
• 2.5 liters of broth (or water);
• salt, pepper to taste.

Put the washed and coarsely chopped mushrooms in a saucepan with water or broth, cook for 10 minutes. Mushrooms can be used both fresh and frozen. Peel the carrots and onions, grate the carrots, cut the onion into cubes. Fry the vegetables in a tablespoon of oil over medium heat until soft, add to the pan. Also send the washed barley to the pan, cook for 30 minutes. Cut the peeled potatoes into cubes, throw into the pan. Grate the cucumbers, cook in the soup for 10 minutes at a low boil. Check the readiness of the potatoes, salt and pepper. Serve to the table, enjoy!

8. Village liver soup (original recipe)

Have you ever made liver soup? Be sure to try! Unusual, delicious and a budget option rich soup.

Liver Soup Ingredients:

• 300 g of liver;
• 600 g potatoes;
• bulb;
• carrot;
• 70 g of vermicelli;
• 20 g butter;
• 2 tbsp. l. vegetable oil;
• 3 liters of water;
• Bay leaf;
• herbs, salt, pepper to taste.

Peel the onions and carrots, cut the onions into cubes, grate the carrots. Fry the vegetables in vegetable oil in a pan until soft, select on a plate. In the same pan, add butter and fry the chopped liver in pieces, stirring, until the color changes.

Put a pot of water on the fire. Peel potatoes and cut into small pieces. Drop into boiling water. Boil 7 minutes.

Add the roast and liver to the potatoes, bring to a boil and cook for 10 minutes. Then lay out the vermicelli, bay leaf, salt, pepper, cook until the vermicelli is ready, 10-12 minutes. Serve with sour cream and chopped herbs.

9. Soup with lentils and vegetables (spicy soup without meat)

A warming, savory, hearty vegetable puree soup - just what you need in the fall!

Soup Ingredients:

• a glass of lentils (any);
• 2 carrots;
• 3 celery stalks (or half a small root)
• large bulb;
• 2 cloves of garlic;
• bell pepper;
• 2 tomatoes;
• chili pepper;
• salt, pepper to taste;
• 3 art. l. vegetable oil (olive);
• a liter of boiling water;
• a bunch of greens (dill, parsley);
• cheese (parmesan or dzhyugas) to taste;
• Bay leaf;
• 1/2 tsp dried thyme;
• 1 tsp Sahara.

Pour boiling water over the tomatoes for 20 seconds, then remove the skin and cut into cubes. Clean the vegetables. Cut carrots into rings, onions, peppers into half rings, celery into thin slices.

Heat a large heavy bottomed pan, add oil and sauté the onions, carrots, peppers and celery. When the vegetables are soft, add the tomatoes, chopped chili, bay leaf, salt, pepper, thyme, and sugar to the pan. Stir and simmer over medium heat for 5 minutes. Then add the washed lentils. Pour boiling water over all the ingredients and cook until the lentils are cooked for 15-25 minutes, depending on the type of lentil (usually this information is provided on the package).

Remove the finished soup from the heat, select the parsley, puree with a blender. Put on fire, bring to a boil, turn off the heat. Ready! Serve with grated cheese and herbs.

10. Vegetable soup with buckwheat and melted cheese (very fast and tasty!)

Make a creamy soup with vegetables and buckwheat! If you have beef broth or don't mind using a bouillon cube, you can make this soup in 25 minutes!

For the soup you will need:

• 1 liter of meat broth;
• 70 g of buckwheat;
• 300 g zucchini;
• carrot;
• bulb;
• clove of garlic;
• bunch of parsley;
• 150 g of processed cheese;
• 1 st. l. vegetable oil;
• salt, pepper to taste.

Rinse vegetables, herbs and cereals. Grate peeled carrots and zucchini (without large seeds). Cut the onion into small cubes, chop the garlic.

In a saucepan, bring the broth to a boil, lay out the cereal. Bring to a boil and simmer over low heat.

Saute carrots and garlic in oil in a pan until golden brown. Then add the onion and zucchini to the vegetables, fry until soft, then put everything in the soup. Boil for 5 minutes, then add melted cheese and chopped greens. Stir, warm and serve. Bon appetit!

• One tablespoon of plantain leaves pour a glass of boiling water, leave for 8-9 hours under the lid, then strain. Grind 50 g of butter with 1 teaspoon of honey, add 1 tablespoon of plantain infusion, mix everything thoroughly.
• Collect petals from 1 rose, grind and mix with a tablespoon of lard. The cream is used to soften cracked or dried skin of the hands.
• Pour 1 tablespoon of chamomile inflorescences with 1 cup of boiling water, leave for 8-9 hours under the lid, then strain. Grind 50 g of butter with 1 teaspoon of honey, add 1 tablespoon of chamomile infusion, mix everything thoroughly.
• 4 tablespoons glycerin, 1 tablespoon lemon juice and enough potato flour to make a cream. Mix everything well and rub it into your hands at night. Use to soften the skin on the hands in windy weather.
• 1 tablespoon of a mixture of three herbs (plantain, chamomile, calendula), pour 1/2 cup boiling water, insist in a water bath for 1 hour, strain. Add 1 teaspoon of honey and 50 g of butter to the infusion. Excellent nourishing hand cream for dry skin.
• Pour 5 g of finely chopped rhizomes of Potentilla erectus into a glass of cow butter. Boil 5 minutes. Strain warm. It is used for cracks in the skin of the hands and feet, and especially on the lips.
• Lotion Grind plantain leaves, chamomile inflorescences, calendula inflorescences. Mix thoroughly in equal parts. Pour 1 tablespoon of the mixture with 1 cup of boiling water, leave for 2 hours, strain. Add 1 tablespoon of glycerin to the infusion. Wipe hands with lotion 2-3 times a day to soften the skin and eliminate inflammation.

Baths for hands

Prepare a decoction of 1 tablespoon of chamomile flowers and 1 liter of water. In a moderately hot broth (40-42 C), hold your hands for 15-20 minutes, dry them slightly with a soft cloth or towel and rub a greasy cream into the skin. A bath of chamomile decoction has a softening effect when cracks appear.

• 2 tablespoons of potato starch per 1 liter of warm boiled water. Take a bath before bed. After the bath, grease your hands with a fat cream.
• Boil the potatoes with their skins until crispy without adding salt. Mash the potatoes with a fork. Soak your hands in the decoction for 20-30 minutes. Rinse your hands with water and apply cream.
• To 1/2 cup of well-washed and chopped potato peels, add the same amount of flaxseed, pour 0.5 liters of water, cook until a thick slurry is formed. Soak your feet in this gruel for 15-20 minutes, then rinse them warm water, dry, and smear cracks, scratches, abrasions with 2% tincture of iodine. At the end of the procedure, lubricate with cream. Recommended for calluses, rough skin, painful cracked heels.

• 1 tablespoon of crushed dried calendula flowers per 1 liter of water. Boil 10 minutes. Hold your hands in the decoction for 20-30 minutes. The bath has an anti-inflammatory and wound-healing effect.
• Brew marigold inflorescences and plantain leaves. For 2 liters, take 4 tablespoons of the mixture, leave for 30 minutes, strain. Hold your hands in the decoction for 20-30 minutes. The bath has an anti-inflammatory and wound-healing effect.

Use warm whey for a bath if the skin on the hands has become rough and rough. After the bath, rinse your hands, grease with cream or heated vegetable oil, preferably olive oil.

Take a handful of crushed flaxseed and mix with a spoonful of almond oil, then add hot water until a liquid slurry is formed. Having immersed your hands in it, you need to rub them there for a quarter of an hour, then rinse your hands in warm water.

Rinsing solutions

• To maintain the acidic environment of the skin, it is useful, at least before going to bed, to rinse your hands with acidified water. For 1 liter of water, 1 teaspoon of table vinegar or a tablespoon of lemon juice.
• A few drops ammonia for a bottle of warm water good remedy to soften the skin of the hands.

The most elementary way of salting fat.

We cut the lard into pieces the size of a fist, pre-peel the garlic at the rate of 1 clove per 1 piece of bacon and cut this garlic into rounds. We prepare spices - suneli hops, pepper, ground dill seeds or any other that you like.

Pour some seasonings, pepper and garlic on the bottom of an enameled pan. Then we take a piece of bacon in the left hand, in the right handful of coarse salt and rub a piece of bacon with this salt over the pan. After that, we put the fat in the pan with the skin down and repeat the operation with another piece of fat, sprinkling everything with spices and garlic. Don't be sorry for the salt!

Then we tamp the fat a little in a bowl, cover it with a lid of a smaller diameter or a plate, put a small oppression on top (for example, a 3-liter jar of water) - and in a warm place for 3-4 days.

After that, the fat is almost ready - it remains only to pull it out of the bowl, shake off the juice, wrap it in a cotton cloth and put it in the refrigerator. As soon as it freezes, you can enjoy the unique taste.

Dry salting

For 1 kg of fat, 2-3 heads of garlic, seasonings (coriander, ground red pepper, cumin, garlic, basil, paprika, bay leaf, thyme), salt will be required.

We cut the bacon into pieces 10x15 cm in size, we make deep cuts in them every 3-5 cm (up to the very skin). We stuff the bacon with garlic, rub it with a mixture of seasonings, roll it in salt and tightly lay it in layers in an enamel bowl, generously sprinkling each layer with salt (remember that you can’t spoil the lard with salt!). Now let's put it in a cool place - and after 5 days the fat will be ready.

Salted bacon in brine with onion peel - very the old fashioned way. So not only our grandmothers salted lard, but, perhaps, great-great-grandmothers as well. Lard is best taken with meat layers, such as brisket, as this light welding is the optimal processing for meat.

Wet salting

In a saline solution (at the rate of 1 kg of salt per 1 liter of water), boil the onion peel and seasonings. Then reduce the heat, put in the brine bacon, cut into pieces 10x15 cm in size, and cook for 1.5-2 hours. We take out the pieces, let them cool slightly and rub with a mixture of crushed garlic, salt and seasonings. Wrap in a cloth and leave for a day at room temperature, then put in the refrigerator.

Here are a few more ways to salt lard in onion skins. With this method of salting, lard tastes like smoked.

Method number 1

For 2 liters of water you will need a handful of onion peels and 3 tbsp. spoons of salt.

Boil the brine, strain, put lard (about 2 kg) into this brine, boil for 15 minutes, then remove from heat and leave the lard in the brine for 8-12 hours. After this time, remove the fat from the brine, rub generously with garlic, black pepper, wrap in parchment paper and refrigerate for a day or two. Ready. If you've done a lot, don't worry. Such fat is stored in the freezer for a long time.

Method number 2

For 1-1.5 kg of brisket or lard, 1 small head of garlic is required. For the brine: 1 liter of water, ½ cup of coarse salt, 1 handful of onion peel (from 5-7 onions), if desired, 3 bay leaves, 15 black peppercorns.

Put all the spices, along with salt and onion peel, into a saucepan and cover with water. Bring to a boil, put the fat so that it is covered with brine, boil for 10 minutes. Remove the pan from the heat and leave in the brine for a day. After the brine has cooled, put the pan in the refrigerator.

Then remove the fat from the brine and let it lie in a plate for 15 minutes to drain the excess brine. Squeeze the garlic through a press and coat the fat with it on all sides. Remove the fat in the refrigerator for a day. Then transfer to the freezer.

Method number 3

Buy fresh fat. Make incisions to the skin, salt coarsely with coarse salt and put in a wide bowl, put oppression on top (you can also use a wide bowl of water or a saucepan).

After a day, put all the fat and salt into a saucepan, pour water one or two fingers above the fat, add all sorts of spices (whatever you like), bay leaf and be sure to have more onion peel (it is she who will subsequently give the original color, taste and smell).

All this is cooked for an hour. Then let the contents cool to room temperature. The lard is removed from the pan, stuffed (rubbed with crushed) garlic, peppered (ground red, black pepper) to taste, wrapped in tracing paper (parchment paper, foil), rewound with an ordinary thread so that the tracing paper does not unwind, and put in the freezer. A day later, the fat is ready for use.

Method number 4 (spicy lard)

This recipe is for those who are not averse to indulging in spicy.

For the brine, you will need 7 glasses of water, 1 glass of coarse salt, a handful of onion peels.

Bring all this to a boil, boil for 5 minutes. Then put pieces of fat in the brine (so that the water completely covers them). Boil for 10-20 minutes (if the pig was old - 20 minutes, if young - 10). Leave overnight in brine. After that, remove the fat from the brine, let the water drain. Rub with garlic and red pepper. Put in the refrigerator, preferably in the freezer (this way it turns out tastier).

Method number 5 (spicy lard)

It will take 1 kg of fat, 400 g of salt, onion peel, ground red pepper, garlic and other spices to taste.

Prepare a saline solution (for 1 liter of boiled water - 400 grams of salt). Add a handful of onion peel to the solution. Soak 1 kilogram of raw fat (it can be salted in one piece or cut into small pieces) in saline for 12 hours. The fat should be covered with a solution. After soaking, put on fire and bring to a boil. Boil over low heat for 3 minutes (no more).

Let the lard cool in the brine. Grate the cooled fat with salt (a small amount), garlic and ground red pepper. Give the fat soaked in spices - and it is ready to eat.

Salo in brine "brine"

Fat prepared in this way does not age, does not turn yellow and is stored for a long time, while maintaining excellent taste.

To salt 2 kg of fat, prepare a brine: 5 glasses of water will require 1 glass of salt. Boil the brine, cool to room temperature.

In the meantime, cut the fat into small pieces (to make it convenient to get it) and put it loosely (!) In a 3-liter jar, adding between the layers 3-5 bay leaves, black peppercorns, 5-8 cloves of garlic.

Fill with brine, cover loosely with a lid. We will keep it in the room for a week (it will already be ready for use), then we will take it out to the cold. Typically, such a container (3-liter jar) goes no more than 2 kg of fat. The main thing is not to put the pieces very tightly in the jar, otherwise the fat will simply “suffocate”.

Salo with garlic

Method number 1

We take fresh fat with a soft skin, it is even better if it is with meat streaks. We cut it into pieces 5x10 cm in size. Generously rub with salt. Place tightly in one layer in an enamel bowl.

5-7 large cloves of garlic cut into slices (not too small). Sprinkle so that the fat is evenly processed. Sprinkle with ground black allspice (1 teaspoon is required per layer). Then we lay, if necessary, a second layer, etc., depending on the amount of fat that we salt. We cover the dishes with a plate that fits snugly into the pan (as if under oppression). And leave alone at room temperature for about 2 days. On the second day, you can already smell it! But it's better to stay another day.

Then we take out the fat from the pan. Pieces of lard are wrapped separately in paper. We leave the garlic, which was in the pan along with the lard, with it. It is better to store pieces of fat wrapped in a canvas or plastic bag in the freezer.

Method number 2

Water is boiled with bay leaf, black peppercorns, dill and salt. Salt is taken in such an amount that a raw egg or potato placed in a solution does not sink. Grated garlic and lard, cut into bars 4 cm wide and 20-25 cm long, are lowered into the cooled brine.

The product is ready for use in about a week. Before use, the fat is removed from the brine, dried with a napkin and placed in the refrigerator for 2-3 hours.

With this method of salting, lard retains a “fresh” taste throughout the entire storage period.

Method number 3

Fresh fat is cut into pieces of 250-350 g each and put in layers in an enameled pan, sprinkled with crushed garlic. Peas of black pepper are pressed into each bar of 6-8 pieces. Then they boil water with bay leaves and salt (there is enough salt so that a piece of raw potato thrown into it floats). After the brine has cooled down, lard is poured into it, pressed down with oppression and incubated for 10-12 days. Then the pieces are taken out, dried and stored in the cold.

Method number 4 (with garlic and spices)

This method of salting lends itself to any fat - both soft and hard.

Cut the lard into pieces the size of a palm or slightly smaller. With a sharp knife, pierce holes 1.5-2 cm deep into them and lay pieces of garlic in them (the amount depends on your love of garlic). Then you need to pierce new smaller holes and lay peppercorns in them - to your taste. Roll each piece of lard in a mixture of your favorite spices and rub this mixture well into the lard. Lay the pieces of bacon tightly on their side in a deep enameled pan.

Prepare a very cool brine, sparing no salt, because, as we already know, the fat will take exactly as much salt as it needs. Add bay leaf and all the same spices to taste to the brine, bring to a boil and remove from heat. Cool the brine and pour over the lard with warm.

When the contents of the pan have cooled completely, put the pan in the refrigerator. In a week, the fat will be ready. It should be pulled out of the brine, dried a little, wrapped in tracing paper or parchment paper and placed in the freezer.

A few simple rules:
If we cook the broth - put the meat in cold water so that most nutrients moved from meat to broth
If the meat for the second course - in boiling water, so that these substances remain in the meat.
After boiling, cover the pan tightly with a lid and cook on the smallest fire. We do not open the lid until the end of cooking, we do not remove the foam - this is a healthy protein.
After cooking, let the meat brew in the broth for at least 10 minutes.
And we are not surprised that there is much less meat - this is normal, only 35% of the liquid passes from meat to broth.
A piece of fresh beef 0.5-1 kilogram is cooked for an hour and a half from boiling.
Thawed beef - at least an hour and a half.
Pork is cooked for 1.5-2 hours after boiling.
Veal should be boiled for 1 hour.
The chicken will be ready in 40-50 minutes. If pieces are cooked - 30-35 minutes.
A broiler chicken requires about an hour and a half.
Lamb takes 1.5-2 hours.
Pieces of turkey - an hour and a half.
The whole rabbit is boiled for 1.5-2 hours, it will take 35-40 minutes to cook the pieces.
A whole duck is cooked for 1.5 hours, pieces - 30-40 minutes.
Pieces of goose - 2-3 hours.
Aspic is cooked for a long time, from 2.5 to 5-6 hours - depending on the quantity, quality and type of meat. The main sign of readiness is that the meat easily “slips” off the bones.

BY-PRODUCTS
Beef tongue, depending on the size, is cooked for 2-4 hours, without fail over low heat and under a lid, put in boiling water with spices. In order not to overcook, after 2 hours of cooking, check with a fork from time to time. If it comes in easily, then the tongue is ready. Salt for half an hour before readiness. Douse the finished tongue with ice water to make the skin come off easier. Already without the skin, put it back into the broth and boil, then let it stand for another half an hour. Another option is to leave the finished tongue in a tightly closed pan in which it was boiled for 10-15 minutes, then quickly cool and clean.
Pork and veal tongues are cooked until cooked according to the same rules for 1.5-2 hours.
Put the chicken liver in boiling water and cook for 10-15 minutes, like any meat, over low heat under the lid.
Turkey liver - 30-40 minutes in salted water.
Beef liver is first soaked for half an hour, boiled for 40 minutes, adding spices.
Pork liver is soaked for 2, better - 3 hours, and the water must be changed every hour. Dry and cook for 40-50 minutes.
Beef heart - from 1.5 to 2 hours, depending on size and age. If you soak at least half an hour before cooking in a weak solution of vinegar, it will cook faster. Or add a little vinegar to the water where the heart is boiled.
Pork - the same time and the same rules.
Beef udder is cooked for about an hour.
Beef lung - 20-25 minutes.
Chicken hearts - from 30 min. up to an hour in salted water.
Chicken stomachs - 1.5 hours.

For cooking fish, the same rules apply as for meat. Only you need to cook it in much less water - with the exception of fish soup, of course. And no violent boiling in an open container. Boiled - fire to the smallest, and cook under the lid.
The longest time to cook sturgeon pieces is from 1 to 2 hours.
The salmon is cooked for a short time. 25-30 minutes
Cod, which was previously cut into pieces, takes 15-20 minutes from boiling to readiness.
Pike should be cooked for 20-25 minutes.
Pollock is boiled in salted water for 5-10 minutes.
Pike perch need 10-12 minutes after boiling.
Trout is ready in 10-15 minutes
Mackerel is boiled for 7-10 minutes.
Pink salmon - 10-15 minutes.
The flounder is boiled for 15-20 minutes.
Sterlet is cooked for 15-20 minutes, preferably under a lid or steamed. Salt at the end.

SEAFOOD

Thawed squids are placed in boiling salted water and boiled for no more than 2-4 minutes (on low heat). As soon as the squid meat turns white, we count another 10 seconds and take it out. Cook without skin.
Crabs, depending on size, are ready in 10-20 minutes.
Octopuses are cooked until cooked for 20-25 minutes.
Sea cocktail, which is sold frozen, is boiled from boiling for about 20 minutes, without prior defrosting.
Mussels. Fresh, well-cleaned and washed shells are placed in boiling water, to which spices and root crops are added for taste, boiled until the shells open - 6-7 minutes. Frozen mussels are boiled for 3-7 minutes.
Lobsters are boiled in boiling water for 10-15 minutes under the lid.
Lobsters - 15-20 minutes.
Sea scallop - defrost at room temperature without removing it from the bag. Wash and put in boiling salted water with root crops. Cook after boiling, lowering the heat, from 3 to 9-10 minutes. As soon as the scallops become opaque, stop cooking. Overcooked scallops will shrivel and become tough.
The shrimp that are now sold in stores are already cooked and frozen after that. It is enough to boil them for 3-5 minutes, otherwise they will lose their juiciness and become “rubber”. There is another way - put it in a container with a lid, where to add a little water, put it in the microwave for 2-3 minutes - we get the shrimp almost in their own juice. Unprocessed shrimp - for example, king shrimp - are also cooked for a short time - up to 10 minutes.

Cooking time is a somewhat arbitrary thing. But there is a common sign of the readiness of mushrooms - this is when they sink to the bottom of the pan in which they are boiled.
Porcini mushrooms, first peeled and well washed, boiled for 35-40 minutes. The foam must be removed.
A little more - 40-50 minutes - cook fresh boletus also washed thoroughly. And also remove the foam.
Mushrooms will be enough for 5 minutes.
Chanterelles need 20 minutes.
The same amount - 20 minutes - cook boletus. And do not forget to remove the film from the hats.
Russula is enough for half an hour.
Fresh oyster mushrooms - and even less - 15-20 minutes
Quickly - 15 minutes - milk mushrooms are boiled, but they must first be soaked. Soaking time - 2-3 days, the water is changed to fresh from time to time.
For again, other rules. As soon as foam appears after boiling, the water must be changed and boiled for another 40-60 minutes.
Dried mushrooms are first thoroughly washed in warm water, then soaked in cold water. The mushrooms should become soft, which takes 3 to 16 hours to different types mushrooms. After that, mushrooms are boiled for 1.5-2 hours, in the same water in which they were soaked - and without salt. By the way, dried mushrooms become almost fresh if you hold them for several hours in salted milk. Only they should stand in a cold place.
Frozen mushrooms - any - are pre-defrosted in a natural way, and not, for example, in a microwave. Boil for 15-20 minutes.

Any eggs, if we are going to peel them later, immediately after being ready to be immersed in cold water, it will be easy to peel. And cook - in heavily salted water, so as not to burst.
For chicken eggs soft-boiled - cook for 3 minutes.
"In the bag" - 5-10 minutes
It takes 15-20 minutes for the eggs to harden.
To make soft-boiled quail eggs, it is only necessary to immerse them in boiling water for 1-2 minutes, and to make them hard-boiled, cook for 5 minutes.
Goose eggs - be sure to wash, put in a pan with cold water and cook after boiling over low heat under the lid for at least 15 minutes.

PASTA

It would seem - what is easier? But even here there are some small nuances.
Any pasta fall only into boiling salted water. And there should be plenty of water.
Pasta is cooked for 7-15 minutes, usually the cooking time is indicated on the package. And it's not worth digesting.
If we pour a little - literally a spoonful - of vegetable oil into the water where we are going to cook pasta, then they will not stick together when we drain the water.

And it’s better not to try to drain the water by slightly opening the lid and tilting the pan - often this ends in a burn or loss of dinner (lunch, side dish ...) that has fallen into the sink. Why did you buy a colander?

CEREALS

Rice is usually boiled for 15-20 minutes, until the water has completely boiled away. Another way is to let it boil, cook under the lid over a very low heat for about 10 minutes, then turn off the heat and wrap it in a towel - it will come by itself.
Semolina - pour a thin stream into boiling water or milk, stirring constantly so that there are no lumps. It boils immediately, stir for another 1-2 minutes and remove.
Oatmeal is also a very “fast” product. Cook for 2-3 minutes in water or milk.
Buckwheat is enough for 15-20 minutes. If you pre-fry the cereal in a dry frying pan over medium heat, constantly shaking or stirring - the grains dry out and burst - it will be tastier and faster. Just do not pour everything from the pan into boiling water at once - half will be on the stove. The easiest way is to pour boiling water at the rate of 2 cups of boiling water per cup of buckwheat, cover with a lid and wrap with a towel. While we are preparing the second dish, the side dish is ready.
Barley groats are boiled from 50 minutes to 1.5 hours - it depends on the variety and the "age" of the groats.
Millet is ready in 25-30 minutes.
Lentils are a long story. First you need to soak it - from 8 to 12 hours. For each glass of lentils, pour 1.5-2 glasses of water. Cook for 20-30 minutes. This applies to the most common type of lentil - brown. Green does not require soaking and cooks in about 30 minutes. Red or pink - boiled for 10-12 minutes without soaking. Read more about lentils here.
It is also better to soak the beans - overnight, for example, in a sufficient amount of water, since they swell quite strongly. Then cooking will take only 30-40 minutes. Without soaking, we will wait for the end of cooking for an hour and a half.
Green green beans usually boiled for 5 minutes. If it cuts easily, it's ready. Otherwise, it will fall apart.
Whole dried peas are cooked for 1.5-2 hours, crushed - 45-60 minutes. You can soak - and reduce the cooking time.

Beets, depending on the size, are boiled from 40 minutes to 1.5 hours. And do not forget to add vinegar or cucumber pickle, otherwise all the color will go into the water.
Carrots until tender - 20-25 minutes.
Shredded white cabbage until ready to cook for 10-20 minutes.
Fresh cauliflower, divided into inflorescences, boiled up to 10, and frozen - 15-17 minutes. You should first hold the inflorescences for half an hour in salted or acidified water. We put the inflorescences in boiling water.
Broccoli cooks faster. Fresh - 5-7, frozen - 10-12 minutes.
Brussels sprouts take the same amount of time to cook.
A whole potato is ready in 20-25 minutes after boiling - depending on the size. Finely chopped for soup - after 12-15 minutes of cooking. By the way, potatoes need to boil for 3-4 minutes without a lid over high heat, then cover it with a lid and cook at a low boil.
Celery and parsley roots are boiled in salted water for 25 to 40 minutes, depending on the size of the root. To save White color root, it is necessary to cook in an open pan, adding Art. a spoonful of vegetable oil.
Young corn - white or pale yellow - is cooked for 29-30 minutes. Old - bright yellow - takes 40 minutes. Boil in slightly salted water. Now ready - rub with salt.
The sorrel is ready as soon as it has changed its green color to pale. It literally takes 1-2 minutes. And do not add a lot of spices - they will "clog" the taste and aroma of sorrel.
Pumpkin is boiled for half an hour.
A whole zucchini needs to boil under the lid for 20-30 minutes, chopped enough for 10 minutes.
Boil fresh spinach for 3-5 minutes.
Fresh asparagus - up to 15 minutes.
Fresh green beans, washed and sorted, are boiled in salted water for 5-7 minutes from boiling - if you want them to remain crispy, and 3-4 minutes longer if the beans are needed soft.
Frozen beans, without defrosting, dip in boiling water and cook for 10-15 minutes. In both cases, it is recommended to cut off the sharp tips of the pods.

AND SOMETHING ELSE...

Sausages are placed in boiling water and boiled, depending on the size, for 4-7 minutes. Do not salt.
We put frozen dumplings in a saucepan with plenty of salted boiling water with spices to taste - good dumplings increase in size, so there should be a lot of water. And immediately interfere - repeatedly - so that they do not stick to the bottom. It will be tastier if you throw a cube of good broth before laying the dumplings, but then do not add salt to the water. As soon as the dumplings float to the top, let it cook for another 3-5 minutes.
Manty is steamed for 30-40 minutes
Frozen dumplings are cooked in the same way as dumplings.
Frozen and fresh khinkali are ready as soon as they float in the pan.
One of the favorite delicacies - boiled condensed milk - is cooked from 1.5 to 3 hours. It depends on what color and what consistency you want to get boiled condensed milk. However, look into the pot from time to time - the jar should always be covered with water. Forget it - the water will boil away - the jar will "explode" no worse than a grenade, you will need to repair the kitchen.