Sulfur source, Onion
Now we will pay attention to another product that is also a sulfur source, onion. There are over 400 species of onions. However, only 10 types of onions are native varieties, and almost half is wild.
The most widespread sort of onion is an ordinary onion that can be sweet, half-sweet and hot.
Hot onion varieties are used for onion tea, soups, sauces, fish dishes, meat and vegetables, and sweet varieties are great for salads, sandwiches and cold appetizers.
In the onion, there are carotene, organic acids, iron salts, vitamins C and B1, phytoncides. Onion fights with infections in the organism increase immunity and healing burns, dysentery and heart disease.
250g tomatoes, 1-2 fresh cucumbers, 1 radish, 1 onion head, 1 tablespoon chopped parsley leaf, 2 tablespoons dill, 3 tablespoons oil and 2 tablespoons lemon juice.
Finely chop all the ingredients for the salad, add the oil, lemon juice, and stir. Enjoy in a delicious salad and the healthy one, also!
500g fresh cucumbers, 600g tomatoes, 1-2 heads of onion, 3 tablespoons oil, 1 tablespoon grated horseradish, 1-2 cloves of garlic.
Rub the bowl for a salad with grated garlic. Cut into thin slices tomato and cucumbers and put them in layers. Each sprinkle on with finely chopped onion. Overflow with oil and sprinkle with grated horseradish.
Onion with cottage cheese
2-3 onion heads (sweet varieties), 100g cottage cheese, half a glass of acid milk, dill, parsley leaf.
Finely chop onion. Mix with cottage cheese and acid milk. Place in salad bowl, sprinkle with chopped dill and parsley leaf.
Kohlrabi in butter
4-5 small kohlrabi, butter, 1 tablespoon of sweet cream. Clean and cut kohlrabi, simmer in a smaller amount of butter and milk until they are ready, and season them with sweet cream.
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