Cook frozen broccoli cabbage without defrosting in salted boiling water for 5 minutes. Cook frozen broccoli in a double boiler for 10 minutes. In a slow cooker, cook frozen broccoli on the “Pilaf” mode for 10 minutes.
Frozen broccoli salad
Products
Broccoli cabbage – 400 grams
Champignons – 100 grams
Carrots – 1 large carrot
Celery root – 1 piece
Green onions – 1 small bunch
Mayonnaise or sour cream – 4 tablespoons
Vegetable oil – 2 tablespoons
Salt and black pepper to taste
How to make frozen broccoli salad
1. Broccoli, without defrosting, boil, transfer to a colander, cool and disassemble into small branches.
2. Cook carrots and celery root, peel and cut into cubes. 3. Boil the champignons and cut into thin slices.
4. Stir the products, season with salt, pepper, season with mayonnaise or sour cream, and sprinkle with chopped green onions.
Frozen broccoli soup
Products
on a saucepan of 2,5 liters
Chicken thigh – 2 pieces
Frozen broccoli – 400 grams
Frozen green peas – 200 grams
Potato – 2 pieces
Carrots – 1 medium-sized
Onions – 1 head
Garlic – 2 cloves
Celery root – 50 grams
Parsley root – 50 grams
Parsley – 1 bunch
Bay leaf – 1 leaf
Turmeric – 1 pinch
Salt and pepper to taste
Water – 1 liter
How to make broccoli soup
1. Defrost chicken thigh and wash.
2. Pour 1 liter of water into a saucepan, let the water boil.
3. Put chicken thigh in boiling water, add bay leaf, salt.
4. Watch the foam, if foam is formed, remove it with a slotted spoon or a tablespoon.
5. Simmer the broth for the soup for 30 minutes.
6. Carrots, onions, celery and parsley – peel, wash and cut into small cubes.
7. Peel and crush the garlic with a knife.
8. Add chopped vegetables, garlic and 100 grams of frozen peas to the broth.
9. Boil, then reduce heat and simmer over low heat for 30 minutes, covered.
10. Take out the chicken thigh and cool, separate the meat from the bone and cut into small pieces.
11. Wash potatoes, peel, cut into small cubes.
12. Add chopped potatoes and chicken meat, a pinch of turmeric to the soup; salt and pepper.
13. Simmer the soup for 15 minutes over low heat, then add 200 grams of frozen broccoli, let it boil and cook for 7 minutes.
Cover the soup tightly and leave for 10 minutes.
Rinse the parsley, dry and chop finely. Serve the soup sprinkled with herbs on top.