Zucchini pancakes on a coarse grater. Zucchini pancakes with milk

Recipes for delicious pancakes

Prepare a delicious and very easy dish - zucchini pancakes according to our signature recipe with step-by-step photos and detailed video cooking instructions.

1 hour

139 kcal

5/5 (2)

Zucchini pancakes are not fantastic. Zucchini is a very delicate tasting vegetable. It cooks up quickly and has a great creamy flavor when combined with a beaten egg.

If you make the dough of the correct consistency, the pancakes will not stick to the pan and will bake well. They will taste very fresh and juicy. The main thing is that such a dish is prepared easily and quickly. Even if you have never baked such pancakes, you will succeed.

Ingredients and preparation

What kitchen appliances and utensils will we need? Blender, whisk and non-stick frying pan.

Required Ingredients

How to choose ingredients

• Young zucchini, regardless of variety, are similar in taste. Therefore, when choosing, we look at their appearance. Spoiled zucchini shows dark spots or limp texture. Feel free to touch the zucchini with your hands; it should be firm to the touch. If it is soft, it means it has been stored for more than a day. The skin color of these vegetables can range from bright yellow to dark green, and are also striped. Each variety has its own color. Therefore, the maturity of zucchini cannot be determined by color. Young zucchini is small in size and its skin is very thin and tender, it can be easily removed with a fingernail.
• Eggs must be labeled, that is, expiration dates must be printed on them. This is the case if you buy them in a store. If you want to buy eggs elsewhere, I do not recommend buying them at spontaneous markets. Especially if they are sold in the summer in the open sun. It is very dangerous. I recommend buying this product from a trusted farm.
• Flour must be of the highest quality, the texture of future pancakes depends on it. The requirements for flour are the simplest. It should be clean, white, without foreign impurities.
• You can take milk of any fat content, but unprocessed, fresh and natural milk is preferable.

Step-by-step cooking recipe

These pancakes are usually eaten with sour cream. But you can prepare some kind of sauce for them.

Bon appetit! Enjoy the delicate taste of these light diet pancakes!

Video recipe for zucchini pancakes

I think it would be unfair to forget about other pancake recipes. This classic Russian dish has many cooking options. Let's start with the basics - find out

They can be not only tasty, but also very filling. They are generally not that difficult to prepare. And, of course, the price of the issue during the vegetable season is pleasing. One of these wonderful and healthy dishes is zucchini pancakes. The recipe is quite simple, and the result will please the whole family.

What do you need?

For three to four servings you will need the following quantities of ingredients. You need to take about a kilogram of zucchini. Two chicken eggs, about a dozen tablespoons of wheat flour and two of vegetable oil. For taste, add dill at your discretion, as well as ground black pepper and salt.

The recipe for delicious zucchini pancakes sometimes contains olive oil instead of sunflower oil. It makes the product softer and more delicate without affecting the taste. But if you don’t have it at hand, just use a regular vegetable one. The addition of this ingredient is mandatory, since thanks to it the dough does not spread and has elasticity.

Preparation

Initially, cut off the tails of the zucchini and, if necessary, peel the vegetable. If the skin is very thin, then it does not need to be removed. Zucchini is grated on a coarse grater. It is advisable that the mass immediately falls into the sieve, because juice will be released from it. After all the zucchini has been grated, they should be well salted. Even if it happens that you overdid it, it’s okay. The released juice will take over everything. While the grated zucchini is draining, you need to finely chop the dill. Next you need to beat the eggs. This is done so that you end up with the most tender zucchini pancakes.

The recipe sometimes contains half a teaspoon of baking soda. However, if you beat the eggs well, you do not need to add this ingredient. Flour is gradually introduced into the mass with constant stirring. The consistency should be quite thick. That is why the amount of flour can be varied. Next, put a frying pan on the fire, heat it well, pour a little vegetable oil. Using a tablespoon, spoon out the zucchini pancakes, the recipe for which is discussed in this article. It is necessary to fry on each side for at least 5 minutes over medium or low heat. The pancakes should have a golden crust.

It is not recommended to cover the pan, as the products may fall apart. Zucchini pancakes, the recipe for which contains such simple and affordable ingredients, should be served with sour cream.

With garlic

This dish can also be prepared with the addition of garlic. It is suitable for those who like it spicy. One large zucchini weighing about 300 grams is enough for one or two servings. You will also need a small egg, two tablespoons of flour, the same amount of sour cream, one clove of garlic, salt, dill and ground black pepper if desired. The zucchini needs to be peeled, washed and coarsely grated. After this, the mass must be salted to release the juice. This garlic squash pancake recipe sometimes contains bacon. It is finely chopped in an amount of 100 grams and added to the main mass.

This gives the pancakes a special taste and also makes them more satisfying. When the juice from the squash mass drains, it should be squeezed out. Next, an egg, optional herbs, garlic, and spices are added to it. All ingredients are thoroughly mixed. Then the mass is sprinkled with flour. Mix again. With this amount of flour, the mass turns out a little dry. To prevent this from happening, sour cream is added. After kneading, pancakes are formed from the zucchini mass using a tablespoon and placed in a frying pan. It must be preheated with vegetable oil. Each pancake should be fried on both sides until a golden, delicious crust is obtained. The process takes no more than a third of an hour, so this dish can be prepared quickly. When serving, add sour cream.

With cheese

There are so many ways to make zucchini pancakes. The recipe for the following dish, in addition to the main and usual ingredients, also contains cheese. To prepare you will need one large zucchini, two eggs, one hundred grams of flour and hard cheese, a tablespoon of vegetable oil, salt, ground black pepper and dill - to your taste. This amount of ingredients makes more than 15 pancakes. A very simple, yet satisfying dish is zucchini pancakes with cheese.

Recipe

The zucchini must be washed, peeled and coarsely grated. Squeeze out the juice using a sieve. Add grated hard cheese to the zucchini mass. Beat the eggs with a pinch of salt. Then pour the liquid mixture into the zucchini and cheese. Next, flour is gradually added, while all ingredients must be thoroughly mixed. Before frying, add salt, ground black pepper and finely chopped dill as desired.

Using a tablespoon, place zucchini pancakes into a heated frying pan with oil. The recipe may contain several types of cheese. Instead of the hard variety, you can use a soft one, for example, homemade cheese made from cow, goat or sheep milk. In this case, it is necessary to take into account that cheese also contains salt. Therefore, you should be careful when adding it to the bulk of the ingredients. Zucchini pancakes are fried on each side for about 5 minutes. They are best served with sour cream. By the way, greens can be added to it, and not to the dough itself.

Pancakes without flour

For those who are on a diet, zucchini pancakes without flour are suitable. The recipe in this case contains eggs and spices. And, of course, the zucchini itself. You will need about 0.5 kilograms of them. For this amount you need to add 2 chicken eggs.

They must be thoroughly beaten. The zucchini needs to be grated, salted well, placed in a sieve and squeezed a little to release the juice. Next, you should place a press on the mass. This could be a lid smaller than a sieve, or a plate on which to place the jar. The juice must be squeezed out as much as possible so that there is as little liquid in the squash mass as possible. Next add the beaten eggs. Then the mass should be peppered, you can add a little chopped dill.

It will also be delicious if you add finely chopped green onions. After this, using a tablespoon, place the pancakes on a preheated frying pan with a small amount of vegetable oil. If the mass, despite the spinning, turns out to be very liquid, and the eggs have already been added, there is only one way out. You can add chopped bran.

At the same time, the zucchini dough should sit a little so that excess moisture is absorbed into it. You can also add crushed cereal flakes. They will enrich the dish with a number of vitamins, which is indispensable when following any diet. When frying, each pancake should be held until a crust appears on both sides. You can serve the dish with sour cream. For those who adhere to a diet, the option with kefir, to which it is good to add greens, is suitable.

Pancakes without eggs

During fasting, vegetable dishes are especially helpful. They can be light or hearty. Eggless zucchini pancakes are a good option. The recipe consists of the following ingredients. You will need: zucchini in the amount of 0.5 kilograms, potatoes - 200 grams, flour - three heaped tablespoons, spices, salt and vegetable oil. Vegetables need to be finely grated and the released juice drained. Then add salt and ground black pepper to the mixture. Among the spices, paprika is also very good. It gives the dish a beautiful color and spicy taste. After this the dough is kneaded.

The flour should be added gradually, stirring the mixture constantly. The consistency should be quite dense. The amount of flour can be varied. After kneading, the mixture should be left for about 10 minutes so that the liquid is completely absorbed. Place zucchini pancakes in a heated frying pan with vegetable oil. It is convenient to form them with your hands, as the dough will come out quite dense. The pancake should be fried on one side until a delicious crispy crust is obtained, then, turning it over, do the same on the other. Serve the dish sprinkled with dill or young onions.

Sweet products

For lovers of a dessert option, sweet zucchini pancakes will suit you. The recipe contains: 0.5 kilograms of zucchini, about three tablespoons of wheat flour, 50 g of sugar and vegetable oil for frying. Preparing this dish takes about a quarter of an hour, and the end result is a delicious, light and healthy dessert.

If you want the pancakes to be more tender and airy, you need to add one chicken egg to them. Zucchini needs to be washed, peeled and grated. Squeeze out the juice. Beat the eggs with sugar and add to the zucchini mixture. Gradually stir in flour. Place pancakes on a preheated frying pan and fry for about 5 minutes on each side. Serve with sour cream. Bon appetit!

Conclusion

Now you know how to make delicious zucchini pancakes. We looked at many interesting recipes. Choose the one you like.

Why make all the pancakes and zucchini pancakes? Why not make pancakes? And not simple, but subtle, tender, sweet...

The recipe itself is simple; it differs from ordinary pancakes only in the presence of zucchini mass in the dough. To prepare it, we will blanch the vegetable in boiling water. And everything else is as usual: milk, sugar, eggs, flour and baking powder, a little salt and vegetable oil - into the dough and for frying. You don’t have to fry it, but bake it, as is done traditionally. Then you will need a non-stick frying pan.

These sweet zucchini pancakes are delicious! Zucchini does not change the structure of the dough much, and the finished products turn out just as tender. But the vegetable affects the taste, and how! If you don’t mash the zucchini into a puree, but leave a few noticeable pieces, then your guests will immediately notice the zest and, don’t be afraid, they will appreciate it. But to hide a secret ingredient, use a blender, and the secret may never become clear.

Peel the zucchini and remove seeds and cut into small cubes.

Blanch in boiling salted water for 2-3 minutes until soft.

Place the zucchini in a colander, let the liquid drain and transfer to a bowl. Mash with a masher until smooth and cool.

In a separate bowl, combine eggs, salt and sugar. Beat with a fork or whisk until smooth for a couple of minutes.

Pour the egg-sugar mixture into the cooled zucchini. Mix.

Then sift the flour, add baking powder and mix thoroughly again.

Pour in milk (room temperature), stir.

And finally, add vegetable oil.

The dough for zucchini pancakes is ready!

Pour the dough into a frying pan well heated with vegetable oil.

Bake on both sides until cooked and golden brown.

Sweet zucchini pancakes are ready! Serve piping hot, sprinkled with sugar!

Bon appetit!

A staple in the early summer harvest basket, this vegetable is prized for its delicate flavor and ability to be used in a variety of recipes. Think you've tried all the easy vegetarian and healthy zucchini dishes? If pancakes based on this vegetable have not appeared on your table, you should make them as soon as possible.

How to make zucchini pancakes

In appearance, this dish can be similar either to American pancakes, related to Russian pancakes, or to traditional thin pancakes. The latter are not much different from the classic ones, even in the photo: you can also wrap the filling in them and deform them as you like. Thick pancakes are a good dietary dish, suitable for a hearty but light dinner, since they are not at all sweet. Which recipe should you choose? Depends on the desired taste of pancakes. You need to remember that:

• Zucchini is a very watery product. After grinding, they need to be kept under pressure, and after a few hours, squeezed out. It is better to do this several times, otherwise the dough will turn out to be liquid, it will spread, and the pancakes will tear.
• If you intend to fry the dietary version without oil, you should not add sugar: then the pancakes will not burn.
• It is impossible to guess the exact proportion of all ingredients, so be prepared to increase the proportion of dry or liquid product. After kneading the dough, you need to bake one pancake and see how it turns out. If necessary, change the consistency of the working mixture with flour or kefir/milk/water.

How to make zucchini pancakes with kefir

This dish is for connoisseurs of low-calorie but nutritious dinners or breakfasts. The same recipe can be used to make pumpkin pancakes - it will turn out just as good. If you stack them on top of each other, coated with sour cream or mayonnaise, you will get a savory cake. The recipe is worth not only careful study, but also saving in a cookbook - even children will appreciate the dish.

Product set:

• small zucchini;
• chicken liver – 110 g;
• yogurt or kefir – 360 ml;
• eggs – 2 pcs.;
• flour – 4 heaped spoons;
• soda, salt - 1/2 tsp each;
• oil for frying.

Work algorithm:

1. Beat eggs, pour in kefir, carefully add soda and flour.
2. Combine chopped and squeezed zucchini with chopped liver and add salt. Blend in blender on the fastest setting.
3. Combine both masses. The dough will have medium thickness and spread well over the surface.
4. Fry in a small amount of oil, making dense pancakes.

How to cook thin pancakes with zucchini with milk

An ideal replacement for the classic version for Maslenitsa or simply if you want to eat a low-fat and satisfying pancake during a diet. The dish is not at all sweet, perfect for later preparing strudel with meat or vegetable filling. The product will not tear during the process of twisting the filler. The amount of zucchini in the recipe is indicated as an approximate amount, since it depends on its weight.

The list of ingredients for pancakes is as follows:

• flour – 240 g;
• medium-sized zucchini - 3 pcs.;
• eggs – 3 pcs.;
• fresh milk – 290 ml;
• sunflower oil – 4 tablespoons;
• seasonings

These simple thin zucchini pancakes are prepared as follows:

1. Grind the egg yolks with seasonings, beat the whites separately with salt.
2. Make shavings from peeled and “gutted” zucchini using a grater, scoop 1.5 cups of it.
3. Combine warmed milk, yolks, and squash pulp. Mix. Carefully add the whites with a spoon so as not to lose their fluffiness.
4. Pour in the oil, add flour in portions (the entire volume minus 3 spoons).
5. The dough should be liquid, like for classic pancakes. Scoop with a ladle and pour into a hot frying pan from the edge. Fry until browned on both sides.

Recipe for zucchini pancakes with potatoes without flour

It would be more correct to call this dish potato pancakes - the cooking technology is identical, and the set of ingredients is identical, with rare exceptions. These zucchini pancakes are suitable for girls on a diet and all adherents of a healthy diet. If desired, you can not fry them, but bake them in the oven, thereby avoiding the use of oil. The recipe is very simple, you will need to take:

• potatoes and zucchini - 400 g each;
• egg category 1;
• onion;
• potato starch - 3 heaped spoons;
• any spices;
• oil (if pancakes are fried).

The working technology is as follows:

1. Pass the potatoes and zucchini through a grater (small side), squeeze out the chips, and place in a sieve. It takes about half an hour to eliminate any remaining liquid.
2. Chop the onion and add to the potato-zucchini mixture. Season with spices.
3. Add salt to the egg while beating.
4. Carefully combine all ingredients, including starch. Knead with your hands. If the resulting “dough” does not hold its shape well, add a little more starch.
5. Heat the oil in a frying pan to maximum, drop the pancakes formed in your palms one at a time. The approximate diameter of each is 15-16 cm, thickness - 1-1.5 cm.
6. Fry, turning over after browning, place in a heap in a deep dish. Serve with sour cream and dill sauce.

Delicious zucchini pancakes stuffed with cottage cheese

Ripening as one of the first vegetables in the spring, producing two or even three harvests per season, zucchini deserves to consider various cooking methods. For example, zucchini pancakes. You can take a basic recipe, and based on it, adding different ingredients, you can create dozens of options for a tasty, healthy, satisfying dish.

These are not vegetable pancakes, but pancakes. They are baked thin, tender, with an appetizing crispy rim.

For 4 young medium zucchini we take:

• 4 chicken eggs;
• 160 ml 2.5% cold milk;
• 100 g sour cream (15%);
• 130−160 g premium wheat flour;
• 3 tbsp. l. vegetable oil;
• ground black pepper to taste;
• salt.

Time - 50 minutes. Calorie content 100 g - 94 kcal.

How to cook zucchini pancakes:

Fold in a stack. Serve with tomatoes, herbs, sour cream sauce, cheese.

Zucchini pancakes “Spicy” with kefir

Overall a simple, but with a twist, recipe. Thanks to kefir, the pancakes are soft and delicate. Spices give the dish a spicy, very unusual taste and incredibly appetizing aroma.

For 500 g of young zucchini we take:

• 1 egg;
• 5 tbsp. l. kefir (2.5%);
• 150 g white flour;
• 150 ml warm boiled water;
• 3 tbsp. l. sunflower oil;
• 1/3 tsp. baking powder;
• 1/3 tsp each curry, turmeric, black pepper;
• a small bunch of dill;
• a pinch (to taste) of salt.

Time - 40 minutes. Calorie content 100 g - 113 kcal.

How to cook:

1. Finely chop the washed, unpeeled zucchini into a deep bowl. Salt and mix. Leave for 10 minutes to release the juice.
2. Mix all ingredients except flour in a separate container. Add to vegetable mixture. Mix.
3. Add sifted wheat flour in parts. Knead soft dough.
4. Add water little by little, achieving a dough consistency like liquid sour cream.
5. Add oil. Knead.
6. Pour the zucchini dough in small portions onto a hot cast iron frying pan. Fry until golden brown over medium heat on both sides.

Place the prepared spicy zucchini pancakes in a stack. If desired, grease each with butter. Serve with vegetables, creamy or sour cream sauce, and salty cheeses. You can wrap minced meat fried with onions, cottage cheese with mayonnaise and herbs in kefir-based zucchini pancakes.

Diet zucchini pancakes without flour

Thin pancakes from young zucchini can be made without any problems without the essential component of any dough - flour. At the same time, the flatbreads do not fall apart, they turn out airy and light. A very simple, low-calorie dietary dish.

For 2 medium young zucchini we take:

• 2 eggs;
• a pinch of salt and ground pepper;
• 3 tbsp. l. vegetable oil.

Time - 25 minutes. Calorie content 100 g - 67 kcal.

Read also: How I lost 19 kg in a month and a half

How to cook:

1. Puree the washed zucchini with the skin in a blender or finely grate it. Salt and season with pepper.
2. Leave the vegetable mass for 5-7 minutes to release the juice. Remove excess liquid with a spoon or carefully drain.
3. Beat the egg into the zucchini. Mix thoroughly.
4. Add a little oil to the pan and turn on medium heat. When the pan is hot, pour in the zucchini batter with a ladle so that you get small pancakes.
5. Fry on both sides for a minute until slightly golden brown.

Place the finished diet pancakes on a paper towel to remove excess fat. Serve with low-fat sour cream, sauce made from natural yogurt (kefir), garlic and herbs.

If desired, you can flavor the dough with different spices, add chopped parsley, and season with herbs to taste. Or add grated carrots to the zucchini. The dish will not cease to be dietary, but will benefit in taste.

Flavorful pancakes made from zucchini, garlic and hard cheese

The basis of this dish is young zucchini. Garlic is added for flavor and some piquancy. Cheese makes the pancakes filling and hides the watery taste of the vegetables.

For 500 g of young zucchini, take:

• 2 cloves of garlic;
• 100 g hard cheese;
• 1 chicken egg;
• 3 tbsp. l. flour;
• 1 tbsp. l. sunflower oil;
• a pinch of salt.

Time - 30 minutes. Calorie content 100 g - 122 kcal.

How to cook zucchini pancakes with cheese and garlic:

1. Finely grate the washed zucchini along with the peel. Salt and leave for 7 minutes alone. Do not drain the released juice.
2. Beat an egg into the vegetable shavings, add garlic (pass through a press), and coarsely grated cheese. Mix.
3. Add sifted flour little by little into the dough. Knead the dough until smooth.
4. Add vegetable oil. Stir one last time.

Fry zucchini pancakes with cheese and garlic in oil until golden brown. Serve with sour cream or yogurt sauce, seasoned with a mixture of chopped herbs (basil, parsley, dill).

Read also: How I increased my breast size by 2 sizes in 1 week

Lenten pancakes made from zucchini and carrots without eggs

This recipe can be used both for vegetarian cuisine and in the diet menu or dishes for fasting. Despite the modest set of ingredients and ease of preparation, pancakes made from zucchini and carrots turn out to be quite filling, delicate in taste, and with a pleasant sweet-spicy aroma.

Ingredients for 3 medium young zucchini:

• 2 small carrots;
• 1 onion;
• 2 cloves of garlic;
• 150 g semolina;
• a pinch of salt and black pepper;
• 3 tbsp. l. vegetable oil.

Time - 50 minutes. Calorie content 100 g - 76 kcal.

How to cook:

1. Finely grate the washed zucchini and peeled carrots. Pour into a deep bowl. Squeeze the garlic there through a press.
2. Sprinkle vegetable shavings with semolina. Salt and pepper. Stir the mixture and set aside for 30 minutes.
3. Peel the onion and cut it into small cubes. Pass with 1 tbsp. l. vegetable oil 5 minutes. Let cool.
4. Mix the onion, fried until soft, with the remaining ingredients.

Bake small pancakes in a hot cast iron frying pan as usual. Place on a paper towel to remove excess fat. Serve with fresh tomatoes and herbs.

Rules for preparing zucchini pancakes for diabetes

The diet of a diabetic requires constant monitoring regarding caloric content, nutritional value, glucose content, and the glycemic index of foods. Zucchini can and should be consumed if you have high blood sugar levels. However, vegetable dishes must be prepared according to certain rules.

So, it is better to use only young zucchini for pancakes. Thick-skinned large specimens must be cleaned and seeds removed from them. It is recommended to take coarse rye flour for the dough or mix it with wheat in equal parts.

Basic set of zucchini pancakes for diabetics:

• 500 g zucchini;
• 1 chicken egg;
• 1 tbsp. rye flour;
• several sprigs of parsley and dill;
• a pinch of salt and ground black pepper.

Time - 30 minutes. Calorie content 100 g - 114 kcal.

How to cook pancakes with zucchini for diabetics:

1. Puree washed vegetables (peeled without seeds) in a blender or grate.
2. Chop the greens with a knife and add to the zucchini. Salt and pepper. Stir and leave to release the juice.
3. Beat and add the egg to the vegetable mixture.
4. Mix in rye flour little by little until you get a homogeneous dough similar in structure to liquid sour cream.
5. It is necessary to fry zucchini pancakes in vegetable oil, or better yet, in olive oil with the addition of water. You should not achieve a golden brown crust - if you have diabetes, it is harmful to eat fried foods.

Zucchini pancakes can be seasoned with 10% sour cream and served with kefir (yogurt) sauce and herbs. However, it is better to eat without any additives, so as not to increase the calorie content and glycemic index of the dish.

Zucchini dessert: sweet pancakes with apple and cinnamon

The uniqueness of zucchini is that it absorbs and seems to imitate the tastes of the products combined with it. Therefore, you can use this vegetable to prepare not only snacks, side dishes, pickles and marinades, but also desserts. Sweet pancakes with apples are the simplest of them.

Ingredients for 2 medium young zucchini:

• 1 large apple;
• 1 chicken egg;
• 2 tsp. Sahara;
• 5 tbsp. l. premium wheat flour;
• A pinch (to taste) of cinnamon;
• 1/3 tsp. soda slaked with lemon juice;
• salt on the tip of a knife.

Time - 35 minutes. Calorie content 100 g - 102 kcal.

How to cook sweet zucchini pancakes:

1. Finely chop the washed young zucchini. Set aside to allow the juice to release. Drain off excess liquid.
2. Wash the apples, remove the peel, rub with large shavings.
3. Combine zucchini and apple shavings in one container, beat in the egg, add sugar and salt.
4. Add flour little by little, thoroughly stirring any lumps. Add slaked soda. Mix.
5. Leave the dough alone for 10 minutes.

Fry the pancakes in a hot frying pan in vegetable oil or bake in the oven for 10 minutes on each side at a temperature of 200 degrees. Serve dessert warm or cold with homemade sour cream, jam, condensed milk.

Recipes for zucchini pancakes are varied. All of them are united by a simple set of ingredients and ease of preparation. And yet there are several nuances that make the dish come out perfect.

What you need to know:

1. Pancakes made from young zucchini will taste better when the vegetable is grated along with its thin skin and seeds. In large, overripe specimens, only the pulp is used.
2. Zucchini is a watery vegetable. Therefore, before kneading the dough for pancakes from salted chips, the excess liquid released is drained.
3. To obtain a uniform texture for the pancakes, grate the zucchini as finely as possible. Or grind it with a blender. Use a coarse grater to grate vegetables to make thick pancakes and pancakes similar to potato pancakes.

Thin zucchini pancakes can be served in the form of mini-rolls stuffed with boiled beets with garlic and mayonnaise, salted soft cheese and yogurt, mashed potatoes, minced meat fried with onions, and lightly salted fish. For variety and beautiful presentation, you can make snack cakes from vegetable pancakes. It would not be a shame to present such a dish to guests even at a dinner party.