How to cook a fern
Needed - fern, water, salt
1. Rinse fresh fern stalks, cut off the tips with leaf buds and soak for two hours in salted water.
2. Fill the saucepan with plenty of water, boil and place the whole fern stalks in boiling water, salt (for each liter of liquid, two tablespoons of salt).
3. Wait for the secondary boil, after 5 minutes of boiling on minimal heat, drain the water into the sink, put the fern in a colander and rinse (change the water in order to eliminate the strong bitterness inherent in the plant).
4. Boil a large amount of water again, place the fern shoots there and cook for another 12 minutes. The readiness of the plant is determined by its elastic, non-brittle structure (the finished fern should remain slightly crispy).
5. Drain the boiled shoots into a colander, shake, leave over the sink to remove excess liquid and the fern to cool.
How to boil fern without soaking
1. Rinse freshly picked fern shoots with cool water before cooking, trim off the ends.2. Place fern stalks in a large saucepan with boiling water, season with salt and cook for 7 minutes.
3. Drain the water, rinse the fern shoots and run into new boiling water, cook for another 12 minutes.
4. Taste 1 stalk of fern: if bitter, then cook for another 5 minutes.
5. Transfer the boiled fern to a colander to get rid of excess liquid.
How to make fern soup
Soup productsFresh fern - 500 grams
Pork lard (can be replaced with butter) - 150 grams
Potatoes - 3 pieces
Onions - 1 head
Flour - 1.5 tablespoons
Salt and pepper to taste
Sour cream - 1 tablespoon per plate
Water - 1.5 liters
How to cook a fern
Cut the bacon into thin slices. Peel the onion and chop finely. Heat a frying pan, add lard and onion, fry for 5 minutes. Wash and dry the fern, cut into pieces 2-3 centimeters long, simmer for 20 minutes under the lid, then add flour and fry, stirring occasionally, for 3 minutes.
Peel potatoes, cut into cubes 1 centimeter side. Pour water into a saucepan, put on fire. As soon as the water boils, put the potatoes in it, cook for 10 minutes. Put bacon with fern in a saucepan, add salt and pepper, mix and cook for another 10 minutes.
Serve sour cream soup.
Useful about fern
Shoots of young ferns (type "bracken"), 10-15 centimeters, are suitable for food. In this case, the length of the fern shoot should be 17-22 centimeters. Collecting ferns is recommended only in ecologically clean places. The edible fern breaks off easily and has a crocheted tip. For the convenience of subsequent processing, it is recommended to collect the fern in bunches during collection. The fern needs to be treated very carefully as a broken fern deteriorates faster. It is recommended to cook the fern in the next 1-2 hours after harvest.Fern season is from April to June depending on weather changes: after 3-4 weeks the snow melted.
Calorie content boiled fern - 34 kcal / 100 grams.
How to cook cabbage soup with fern
Products for cabbage soup with fernFor a 4 liter saucepan
Fern (salted or fresh) - 300 grams
Beef or pork stew (or meat on the bone) - 1 can 500 grams
Cabbage - 300 grams
Vegetable oil - 3 tablespoons
Onions - 2 pieces
Garlic - 4 prongs
Dried basil - 2 teaspoons
Ground black pepper - 1 teaspoon
Dill - 1 small bunch
Salt - 1 teaspoon
How to cook fern cabbage soup
Pour water into a saucepan, put on fire. Wash the cabbage, remove the top damaged leaves, chop finely, put in a saucepan and cook for 15 minutes.
Peel the onion, chop and fry in vegetable oil. Chop the fern, add to the skillet with onions and simmer covered for 20 minutes. Put the fried vegetables in a saucepan and cook for another 10 minutes. Open the stew, cut or mash, put in the soup and cook for 7 minutes. Peel and chop the garlic, mix with salt and put in the soup along with the basil.
Serve fern cabbage soup with sour cream and finely chopped dill.
How to cook Korean fern
ProductsFern stalks - 700 grams
Fresh carrots - 2 pieces
Onions - 2 pieces
Garlic - 1 clove
Soy sauce - 1/2 tablespoon
Vegetable oil - 2 tablespoons
Pepper - 1 pinch
How to cook Korean fern
1. Rinse a couple of fresh carrots with water, peel, grate using a Korean carrot grater on the long side of the vegetable or cut by hand into long thin strips.
2. Peel and chop two medium onions into medium sized cubes.
3. Heat a saucepan over moderate heat, pour with two tablespoons of vegetable oil and place in it grated carrots and diced onions, simmer in a saucepan for 5 minutes, until the onions will not acquire a ruddy golden hue.
4. Rinse the stems of the fern, cut off the ends and place in a large saucepan completely filled with boiling water, salt the broth (each taken liter of water put two tablespoons tablespoons of salt).
5. After boiling the liquid, do not remove from the heat for another 5 minutes and drain the water over the sink through a colander, refill the shoots with water and cook for 12 minutes (the fern should remain crispy).
6. Transfer the finished fern stalks into a colander, which is set over the sink and allow the remaining water to drain, then transfer the stalks to a saucepan to the vegetable mass.
7. Add a pinch of pepper, half a tablespoon of soy sauce, squeezed garlic clove to the dish and simmer for 5-7 minutes.