13.05.2019

Leek onion soup recipe. Leek soup: benefits for the liver, medicinal properties

The beneficial properties of leeks have been known since ancient times, however, today they are rarely used in cooking. Many housewives do not buy this vegetable simply because they do not know how to cook it correctly. Meanwhile, when replacing onions with leeks, many dishes only benefit from this. For example, cheese soup with leeks has a more delicate and delicate taste than with onions. Leek contains few calories, but it perfectly satisfies hunger. This product is rich in potassium, perfectly cleanses the body of toxins, improves metabolism and has a beneficial effect on digestive processes.

The taste of leeks is more delicate and sweetish, and the aroma is much more pleasant than the pungent smell of onions. The white part of the stem and young leaves are used for food, and the rough green parts of the plant are used to wrap fish or meat before baking. Leek leaves add a pleasant and subtle aroma to the dish. This vegetable goes well with various light sauces, cheeses and cream. Leeks make delicious soups and broths, stuffed dishes and pie fillings. It goes well with fish and all types of meat.

To prepare this delicious dish you will need the following ingredients:

Fry the minced meat in a dry frying pan until a pleasant golden color is obtained, stirring constantly. Then the minced meat is transferred to a pan with boiling broth or water. Diced potatoes, grated celery root and leeks, cut into thin rings, are also placed there. To prepare onion and leek soup, only the white part is used. Boil the soup until the potatoes are ready, then add grated cheese and remove from heat. You can serve leek soup with fresh herbs and black bread croutons.

This very light and dietary dish will be appreciated by lovers of a healthy diet and a slim figure. To prepare you will need:

The fillet is cut into small pieces and boiled in 2 liters of water for about 30 minutes. The leeks are cut into thin rings, the potatoes are washed, peeled and cut into small cubes. Add potatoes to the boiling broth and cook until tender. Five minutes before turning off, add leeks to the soup. When serving, sprinkle the dish with parsley.

An incredibly tasty and healthy soup that will be appreciated by the whole family. To prepare it you need the following ingredients:

Place the fish in a saucepan, add cold water and bring to a boil. Wash and peel the carrots. Place several sprigs of dill and whole carrots into the pan with the fish. Cook the broth over very low heat for 1 hour, then strain. Remove the fish, separate from the bones and cut into small slices. Add potatoes, cut into small cubes, into the broth and cook until tender. Before the end of cooking, add pieces of fish and leeks, cut into rings, into the soup, pour in heavy cream. The dish can be served with croutons or black bread croutons.

This leek soup recipe is perfect for a Lenten and vegetarian table. Despite the low calorie content, the dish perfectly satisfies hunger. To prepare you will need:

• 6 leeks;
• A tablespoon of vegetable or olive oil;
• Vegetable broth;
• 400 gr. potatoes;
• A pinch of ground nutmeg, black pepper.

Fry leeks in vegetable or olive oil in a saucepan, add diced potatoes and pour in vegetable broth. Cook for about half an hour and then puree in a blender or food processor. Transfer the cream of leek soup to a saucepan, season with nutmeg and spices and heat for a few minutes. Lenten leek soup can be served with herbs, chives, black bread or croutons.

Leeks are thoroughly washed and cut into thin rings. Then it is dipped in boiling salted water and cooked for about 5-7 minutes. Place peeled and finely diced potatoes into the pan and cook until tender. Add olive oil, finely chopped eggs and kefir to the soup, then mix thoroughly. Onion soup with leeks is sprinkled with grated cheese and served with croutons.

Even small children love this dietary soup. It is also suitable for elderly and sick people in the recovery stage. Chicken leek soup is quick to prepare and easy to eat. To prepare this delicious light dish you will need the following ingredients:

Leeks, cut into thin rings, need to be fried a little in butter. Then add chicken broth and small fillet cubes. Boil the soup for literally 10-15 minutes, then add the mashed egg yolk, pour in cream or milk and turn off the heat. You can season the dish with ground nutmeg, pepper or your favorite spices. This soup goes well with fresh cilantro and dill. You can diversify this recipe by adding a small amount of grated cheese or canned corn.

The recipe for this Italian vegetable soup is very simple, and the ingredients are very ordinary, which you always have in the house. The only addition is ginger root. This is the trick of this vegetable soup.

Description of preparation:
Italian vegetable soup, as you can see, is very easy to prepare and very affordable in food prices. The ginger gives the soup an islandy, very pleasant taste. And who likes it even spicier can add a little hot pepper to the Italian vegetable soup. Those who like puree soup can grind all the ingredients in a blender. The main thing is to master the basic recipe for Italian vegetable soup, and no one forbids you to experiment :) Good luck!

Purpose: For lunch / Healthy lunch
Main Ingredient: Vegetables / Potatoes / Onions / Carrots / Leeks
Dish: Soups
Geography of cuisine: Italian
Diet: Diet food / Vegetarian food

Ingredients:

• Potatoes - 300-400 grams
• Carrots - 300-400 Grams
• Leek - 1 piece
• Ginger - To taste
• Vegetable broth - 1.5 Liters
• Olive oil - 4-5 tbsp. spoons
• Black pepper - 1 pinch
• Salt - 1 To taste

French chefs gave the world a wide variety of recipes and discovered unusual combinations of products. Onion soup is one of the classic French recipes. Those who have not tried it yet cannot even imagine how you can make a fragrant and tasty soup from ordinary onions. But thanks to the long cooking process, onions acquire a sweetish taste and pleasant aroma. Cooks share several recipes for spicy soup, secrets of choosing the best products and the intricacies of the cooking process.

Features of product preparation

The soup is a large amount of onions with broth, croutons and cheese. The base can be vegetable or meat broth. It is important to properly sauté the onions in butter. This process should take at least half an hour.

The onion is cut into thin slices and fried in a cast iron frying pan with a thick bottom. The golden color can be obtained by mixing butter and olive oil in equal quantities.

At the same time, you need to be able not to overcook or dry out the onion, but to make it rosy and maintain its juiciness. To bitter varieties, add a few teaspoons of sugar at the end of cooking.

After this, pour a little flour into the frying pan and add broth or water to the mixture. You also need to add white wine, sherry or brandy. A large amount of grated cheese is poured into the finished dish and served with croutons. Chefs love to experiment with recipes. They add garlic, mushrooms, turnips, cream, potatoes or nuts to onion soup.

Classic recipe

Beginning housewives should try to prepare traditional Parisian onion soup. The classic recipe involves the use of the following ingredients:

• 1 kg of onions;
• 4 tbsp. spoons of high-quality butter;
• 1 liter of vegetable or meat broth;
• half a baguette, salt, pepper;
• 1 cup grated cheese.

For soup, choose sweetish varieties of onions. It is peeled and cut into thin slices. In a saucepan or frying pan with a thick bottom, you need to completely melt the butter, pour the onion into it. It must be sautéed for at least thirty minutes to obtain the taste and aroma of caramel.

At this time, you need to cook broth based on vegetables, beef or chicken. You can use boiling water instead, because onions release quite a aroma when cooked. The golden mixture in a frying pan is poured with a glass of hot broth. The liquid must be completely evaporated, then pour in the remaining broth and cook the soup until thickened.

The soup is ready, but you need croutons to serve it. The baguette is cut into thin slices and fried in a dry frying pan until golden brown. The soup is poured into portioned pots. Place two or three croutons in each container. and generously sprinkle with hard cheese. Place the pots in the oven for a few minutes until the cheese has melted.

The dish is served hot. Before eating, you can sprinkle the onion soup with chopped herbs and nuts.

Spanish version

The Spaniards adopted the specifics of preparing onion soup from the French. A simple recipe excludes cheese, but the rest of the ingredients remain the same:

• 6 large onions;
• 1.5 liters of chicken broth;
• 1 cup heavy cream;
• 2 tablespoons each of flour and butter;
• 2 egg yolks.

The onions are cut into small cubes and boiled for a long time in a glass of broth. Then the mixture is whipped with a blender or rubbed through a fine sieve. The flour is fried in butter until golden brown, poured with the remaining broth and heated. The yolks are mixed with cream, introduced in a thin stream into a container with flour, the onion mixture is added and cooked until boiling. The delicacy is served hot, but not sprinkled with cheese. The Spaniards eat a dish with slices of fresh wheat bread generously spread with homemade butter.

American onion soup

One French chef moved from France to New York, where he opened his own restaurant. But he really missed his hometown and national cuisine, so he decided to surprise the Americans with an unusual cold onion soup. Ingredients for the American recipe:

Onions and leeks are cut into thin rings and fried in butter. Then add diced potatoes, pour in the broth and bring the mixture to a boil. The mass is cooled and whipped into cream using a blender, poured with cream, spices and lemon juice are added. Creamy leek soup served cold with herbs and croutons.

Cooking tricks

Something is constantly changing in every recipe, and cooks use their own or others’ secrets of successfully preparing a dish. Some of the tricks:

Recipes from some countries allow you to learn how to cook onion soup. The recipes differ in the products used, but the main ingredients do not change - onions, broth and croutons with cheese. It’s easy to make such a simple, but aromatic and satisfying dish at home, just follow the recipe.

Attention, TODAY only!

In this article you will find many leek soup recipes.

Leeks are famous for their beneficial properties: it perfectly stimulates the appetite and helps the secretion of gastric juice. In addition, this vegetable improves immunity and treats liver diseases.

• This annual plant is used to prepare a seasoning for meat, as well as salads, snacks and soups.
• Many stars - participants in cooking shows and professional chefs offer different recipes for leek soup, which turns out to be medicinal and very healthy.
• In this article you will find many recipes for preparing a medicinal and tasty soup that, in combination with the prescribed treatment from a doctor, will help cope with liver disease, improve immunity, alleviate gallstone disease and even lose weight.

Medicinal leek soup for the liver from Alexander Vasiliev: recipe

Alexander Vasiliev is known to everyone as a fashion historian, but recently he has shown himself to be a good cook. On the TV show “Smak” he prepared medicinal leek soup for the liver.

• Several years ago, Alexander suffered from an unpleasant disease - jaundice. He was feeling unwell, had a weakened immune system, and had liver problems.
• The doctors just shrugged their shoulders and claimed that it would take time for the body to recover from the illness.
• But Alexandra’s friend, a girl named Natalie, told her a recipe for a miraculous soup that once put her back on her feet. Here is the prescription:

Prepare the soup this way:

1. Cut the leeks into large slices and place in a saucepan.
2. Add finely chopped onion, grated carrots, diced potatoes, coarsely chopped garlic, peppers, bay leaves and chicken wings washed under the tap with water. Fill all these ingredients with water and turn on the gas.
3. When the water boils, reduce the gas and cook for 40 minutes until tender.
4. Before the soup is ready, add some salt and turn it off.

Important: During cooking, do not forget to skim off the foam.

As you can see, making this soup is easy. It will only be beneficial, since this dish contains many vitamins, microelements and protein in the form of chicken meat. If you need a diet soup, then leave out the chicken wings. In a dietary soup, you can add a little pre-boiled chicken breast in another pan to the plate. Watch the video of how Ivan Urgant and Alexander Vasiliev prepared this soup on the show.

Video: Relish - Guest Alexander Vasiliev. Issue dated 10/14/2017

Medicinal leek soup from Yulia Vysotskaya: recipe

Yulia Vysotskaya cooks deliciously, and she comes up with many recipes herself and tells everyone about them in the TV show “Eating at Home.” All her recipes are simple, the dishes are tasty and healthy. Yulia also prepares medicinal leek soup in a special way. Here is the prescription:

Products you will need:

• 2 liters of any broth - meat or vegetables
• Leek, its white part - 700 grams
• Potatoes - 400 grams
• Frozen green peas - 500 grams
• Garlic - 1 clove
• Fresh mint, chopped - 2 tablespoons, and 1 sprig for garnish

You need to prepare it like this:

1. Heat half the broth in a saucepan, add finely chopped leeks and crushed cloves of garlic. Boil for 10 minutes.
2. When the onions have softened, pour in the remaining broth and the diced potatoes and green peas. Boil over low heat for 15 minutes.
3. When all the ingredients are soft, turn off the heat and set the dish aside to cool slightly.
4. Beat the prepared dish in a blender until pureed.
5. Then heat the soup over low heat. Pour into a plate and garnish with a mint sprig. Serve immediately, before the soup has cooled.

This soup is perfect for lunch, and its bright color adds appetizing and attractiveness.

Medicinal leek soup with cream: recipe

Cream is a fatty product. It is usually prohibited for people with gastrointestinal diseases. But, if you need to boost your immunity and make your appetite good, then this dish is suitable. Here is a recipe for medicinal leek soup with cream:

Prepare the following foods:

Now start cooking:

1. Rinse the leek under the tap, dry and chop. Finely chop the onion.
2. Heat the butter over low heat in a thick-bottomed container.
3. Toss it with both types of onions, prepared and chopped in advance. Simmer for 10 minutes.
4. Then pour in the meat broth, add the diced potatoes and cream. Cover with a lid and simmer for half an hour.
5. Remove the soup from the heat, cool slightly and mash the potatoes with a fork.
6. Now start cooking the spinach sauce: in a saucepan, fry the chopped spinach and grated lemon zest in butter.
7. Pour in the cream and boil for a couple of minutes.
8. Grind the prepared and cooled sauce in a blender.
9. Pour the soup into bowls, add a few shrimp at a time and garnish with sauce. Serve immediately.

Advice: If you don't have spinach or don't feel like making the sauce, you can simply chop the green onions and garnish the dish with them.

Medicinal leek soup with potatoes: recipe

Leek soup turns out delicious in any form - with coarsely chopped or finely chopped vegetables. But the puree soup will appeal to all your household and guests, as it will be tender and appetizing. Thanks to the addition of potatoes, the mashed dish will be airy with a velvety texture. Here is a recipe for medicinal leek soup with potatoes:

Buy these products:

The cooking process consists of the following stages:

1. Cook chicken broth in advance. Put it back on the fire.
2. Add washed and chopped leeks, onions, and diced potatoes.
3. When the vegetables boil, add cream. Simmer over low heat for 30 minutes.
4. Before turning off, add some salt and pepper.
5. Grind the cooled dish in a blender, then heat it slightly and pour into portions.
6. Chop the greens and garnish the soup. You can sprinkle with ground pepper, but this is to taste.

Important: When adding ground pepper to a plate, remember that the dish will turn out a little spicy. If your diet prohibits the consumption of such foods, then omit the peppers when cooking and garnishing. Instead of cream, you can use milk when preparing soup. Thanks to this, the fat content of the dish is reduced.

Medicinal leek soup with beef meatballs: recipe

Beef is a dietary meat. You can prepare many healthy and tasty dishes from it. Beef and leek soup will be more dietary and tender if you put the beef in the form of meatballs. In this case, the dish will cook faster, and the meatballs will add appetizing and piquant flavor to it. Here is the recipe for this medicinal leek soup with beef meatballs:

Prepare the soup like this:

1. Prepare the meatballs in advance. Twist the meat with the addition of onions and carrots. Add salt and sprinkle with ground pepper, but do not overdo it. Stir the meat mixture and roll into small balls.
2. Now put the water on gas, boil and carefully lower all the meat balls. Cook them for 25-30 minutes.
3. Then chop all the vegetables: onions, leeks, remaining carrots and green sprigs of dill and parsley. Pass the garlic through a garlic press.
4. Place the chopped vegetables, garlic and green sprigs into the broth with the meat balls and simmer for another 15 minutes.
5. At the end, pour a little vegetable oil, add salt and pepper and remove the soup from the heat. Pour into dishes and serve for lunch or dinner. You can put a spoonful of sour cream on each plate.

Advice: If you want the soup to be more satisfying, then you can add chopped potatoes (300-400 grams) along with other vegetables. You can add chopped tomato to taste. But this vegetable is prohibited for diseases of the liver and biliary tract.

Medicinal leek soup with broccoli: recipe

Leeks, carrots, broccoli, herbs and chicken breast - a dish with such ingredients will turn out tasty, healthy and appetizing. Here is a simple recipe for medicinal leek and broccoli soup:

You will need the following food products:

• Chicken fillet - 1 piece
• Purified water - 2 liters
• Leek - 400 grams
• Carrot - 1 piece
• Onion - 0.5 pieces
• Broccoli - 200 grams
• Green sprigs of dill or parsley, salt and pepper - to your taste

Prepare this way:

1. Wash the chicken breast, cut into pieces, add water and cook for 15 minutes.
2. At this time, prepare the vegetables: wash, chop both types of onions finely, carrots into cubes.
3. Place the vegetables in the pan along with the breast. Cook for another 15 minutes until the vegetables are soft.
4. At the end, add salt, pepper and chopped herbs. Turn off the gas, pour the soup into bowls and serve.

Important: Onions are often replaced with leeks in dishes. It is more gentle, does not irritate the gastric mucosa and has no bitterness. If your diet prohibits adding onions to the broth, you can chop them and cook them in a separate bowl. Remove the chopped vegetable with a slotted spoon, drain the bitter water, and place the onion in the pan where the soup is being cooked.

Medicinal leek soup with chicken: recipe

Chicken leek soup is very popular in Scotland. But the inhabitants of this country cook it from whole chicken. For medicinal soup, only fillet should be used. Boil broth from the sirloin, and then prepare soup in this broth. But, if you need a dietary dish, then you should boil the meat separately and cook the vegetables in another container. Here is the recipe for medicinal leek soup with chicken:

Prepare the following ingredients:

• Chicken fillet - 1 piece
• Water - 2 liters
• Leek - 400 grams
• Potatoes - 300 grams
• Salt, pepper, herbs - to taste

Steps for preparing soup:

1. Boil the fillet in a saucepan for 20 minutes. Leave to cool in water. If you remove the breast and let it cool without water, the meat will be tough and dry.
2. Boil water in another saucepan.
3. Add washed and chopped leeks and diced potatoes. Cook for 15 minutes until done.
4. Then, 2-3 minutes before turning off the heat, add chopped fillet, herbs, salt and pepper to the soup to taste.
5. Turn off the gas and pour the soup into bowls.

It is important to know: This is a simple recipe for diet chicken soup. If you, like the Scots, cook this dish from a whole chicken, the broth will turn out fatty and rich. But remember that according to many diets (for gastritis, cholelithiasis, liver and intestinal diseases), it is not recommended to consume such fatty soup.

French leek soup for weight loss: recipe

Onion soup is very popular for weight loss. Just one week of such proper nutrition helps you lose up to 5-7 kg of excess weight. We publish a recipe for French leek soup for weight loss. They say Coco Chanel herself loved him, and she was always distinguished by her impeccable appearance, slender figure and toned young skin.

Prepare the following products:

• Leek - 1 piece
• Potatoes - 1 piece
• Olive oil - 15 grams
• French herbs or seasonings - to taste

Prepare like this:

1. Pour 0.5 liters of water into the pan and turn on the gas.
2. When the water boils, add the washed and chopped leeks and potatoes. Cook for 15 minutes.
3. 5 minutes before the end of cooking, add olive oil and seasonings. The soup is ready!

It is important to know: If you are on a strict diet, you can add other vegetables instead of potatoes. For example: cabbage, bell pepper, and so on. There is no need to add salt to the soup, as salt retains water in the body.

Lenten medicinal leek soup: recipe

Lenten dishes are popular if a person wants to lose weight and during Orthodox fasts. They are prepared without consuming meat, dairy products or eggs. Here is a recipe for medicinal lean leek soup in puree form:

You will need the following ingredients:

Prepare as follows:

1. Pour 1.5 liters of water into the pan. Add chopped leeks, onions, potatoes, and bell peppers. Cook until the vegetables are done.
2. Then add soy milk, vegetable oil, salt and pepper to taste. Cook for another 5 minutes and turn off the heat.
3. Cool the soup and then puree in a blender.
4. Serve the soup topped with whole grain croutons.

Advice: Prepare the croutons in advance. For 1 plate there are no more than 5-7 pieces measuring 1.5 cm x 1.5 cm.

Medicinal vegetable leek soup with cauliflower: recipe

Cauliflower contains a lot of not only vitamins and microelements, but also fiber. Combined with leeks in one dish, it creates a delicious composition - healthy and appetizing. Here is a recipe for medicinal vegetable leek soup with cauliflower:

Buy these products:

Prepare like this:

1. Pour 2 liters of water into a saucepan and put on fire.
2. Wash and chop the vegetables: cut the pumpkin and potatoes into cubes, leeks and cabbage into small pieces. Finely chop the greens.
3. Place vegetables in boiling water and cook for 20 minutes.
4. At the end, add vegetable oil, salt, pepper and herbs. Boil for another 2 minutes and turn off the heat.
5. Pour the soup into bowls and serve.

Advice: If your diet allows, then this soup can be cooked with chicken wing broth. It will turn out rich and satisfying. To prevent the broth from being too fatty, you can first boil the wings for 15 minutes, then drain this first water and pour in the second one, in which to cook the broth for the soup.

Now many modern doctors advise, when cooking soup, to drain the first broth, into which most of the harmful fat that is deposited on the vessels and carcinogens from meat are boiled down within 15 minutes.

Features of preparing leek soup in a slow cooker

A multicooker is a real assistant for modern housewives. You can quickly prepare any dish in it, including soup. With the help of this “miracle pot” you will be able to prepare a dish much faster, and the convenience of cooking is almost the main advantage. It is worth noting the following features of preparing leek soup in a slow cooker:

• All vegetables can be placed in the multicooker bowl at once. Fill them with prepared broth or water, turn on the “Stew” mode and in half an hour the dish is ready.
• If you are preparing meat soup, then first you need to cook, for example, chicken fillet in a multicooker bowl in the “Stew” mode for 20-30 minutes. Then take out the finished meat and add all the prepared vegetables. Boil the same amount, add salt and the soup is ready.
• If there is little time for cooking, then you can put both meat and vegetables in a bowl. In terms of time, for example, chicken takes the same amount of time to cook as vegetables.

But if you want to cook the beef in a piece, then you will have to cook it first, since this process will take about 2.5 hours.

Leek soup: benefits for the liver, medicinal properties

The main ingredient of this soup is large leeks. As mentioned above, this plant contains a lot of fiber, vitamins and microelements.

• Leek soup is good for the liver, as it improves digestion and promotes the secretion of gastric juice.
• The liver begins to function better and the secretion of the gallbladder occurs.
• The bile and liver ducts are cleansed.
• Thanks to this, your well-being improves and the functioning of the gastrointestinal tract is normalized.

Other medicinal properties of this soup are as follows:

• Excellent diuretic effect due to the large amount of vitamins.
• Stimulates appetite - the rich and appetizing color of the soup contributes to this.
• Helps with gout and rheumatism - microelements and other substances are involved in the regeneration of joint tissue.
• Helps cleanse the blood.
• Speeds up metabolism.
• Helps cleanse blood vessels from atherosclerotic plaques.
• Useful for vitamin deficiency and during depression.
• Relieves physical fatigue.

Prepare leek soup on the stove or using a functional multicooker and enjoy the unique taste of a healthy dish. With its help you can restore your health and even lose weight. This soup is the basis of proper and dietary nutrition. Bon appetit!

Video: Leek and potato cream soup - onion cream soup with potatoes. Simple recipe

Find out from our selection how to prepare incredibly tasty and healthy leek soup: vegetable, chicken broth or water, with cheese or rice.

If you believe the legends, onion soup was invented by King Louis XV when he had an unsuccessful hunt and was left in a forest dwelling without dinner. Hence the name of onion soup - a royal dish for beggars. You can prepare it quickly, and with our step-by-step recommendations, it’s completely easy.

A stewed onion dish is a great option that the whole family will love.

• cream - to taste;
• leek + red onion
• pepper and salt to taste;
• 10 ml olive oil;
• clean water – 250 ml;
• 60 g cheese;
• 60 g bacon;
• 2 slices of white bread.

Peel the red onion and leek. Chop the onion into strips along the fibers. Remove the bacon from the freezer, remove the salt from it and cut into thin cubes.

Place the bacon in a saucepan in heated oil, add the onion for frying, remove the cracklings and pour in a little olive oil. Simmer the onion until classic golden color.

Add water to the saucepan with the onions and simmer the soup mixture over moderate heat for half an hour. Then season with salt and black pepper.

Pour the finished soup into a ceramic pot, cover it with a slice of stale bread so that the entire surface of the soup is covered. Pour cream on top of the bread, sprinkle with cracklings and grated cheese.

Place the pot in an oven preheated to 200ºC. After 10 minutes, the onion soup can be removed. Decorate it with herbs and you can start dinner.

Recipe 2: leek soup from Alexander Vasiliev

• Leeks – 2 pcs.
• Onions – 1/3 pcs.
• Potatoes – 3 pcs.
• Carrots – 1 pc.
• Garlic – 2 cloves
• Chicken wings – 6 pcs.
• Bay leaf – 5 leaves
• Black peppercorns
• White peppercorns
• Coarse salt

Coarsely chop the leek and place in a saucepan.

Add chopped onions.

Cut the carrots into rings and add to the pan.

Cut the potatoes into cubes and add to the rest of the ingredients.

Place garlic (coarsely chopped), even and white peppercorns, and bay leaf into the pan. Chicken wings are also in the pan.

Pour water into the pan, add salt and bring to a boil.

When boiling, reduce heat and simmer until tender, 40 minutes.

For a dietary version of leek soup from Alexander Vasiliev, discard the chicken wings.

Recipe 3: leek puree soup with cream (step-by-step photo)

• Onion 100 g
• Leek 700 g
• Butter 50 g
• Premium wheat flour 25 g
• Chicken broth 425 ml
• Milk 425 ml
• Salt 8 g
• Ground black pepper 5 g
• Cream 33% 6 tbsp
• Parsley (greens) 20 g

Peel the onion and cut into small cubes. Let's cut the leek into rings.

Saute the onion and leek in butter until soft, but do not let it brown.

Add sifted flour and mix well.

Add milk, broth and spices. Cover the pan with a lid and let simmer over medium heat until the vegetables are completely cooked.

Puree the soup with a blender.

Before serving, add cream (at the rate of one tablespoon per serving) and parsley.

Recipe 4: How to make leek soup with cream cheese

Very tasty, healthy and easy to prepare soup. Useful for everyone!

• Leek - 400 g
• Potatoes (medium size) - 3 pcs.
• Onions (small) - 2 pcs.
• Butter - 50 g
• Processed cheese (any kind, preferably soft) - 150 g
• Black pepper (ground)
• Coriander (fresh, optional) - ½ bunch.

Cut the potatoes and onions into cubes, and cut the leeks crosswise into small pieces (if the specimen is large, cut lengthwise first).

Place the chopped vegetables in a saucepan, add oil and water to the bottom and, stirring occasionally, simmer under the lid over low heat for 5-7 minutes.

When everything is cooked, add processed cheese, if you like, and coriander. When the cheese melts, add a little ground black pepper and the soup is ready. All that remains is to turn it into puree.

Recipe 5: Leek Vichyssoise Onion Soup with Potatoes

It pleasantly surprises you with its ease of preparation, ingredients, and most importantly, taste. The soup turns out incredibly tasty.

• Leek 1-2 stalks
• Onions 1 pc.
• Potatoes 4 pcs. (average)
• Water 300 ml.
• Cream 200 ml
• Butter 50 g

We cut the white part of the leek into half rings, remove the green leaves, they will not be useful to us.

Chop the onion.

Peel the potatoes and cut into pieces. There is no need to cut the potatoes into neat cubes, since you will still have to grind the soup in a blender, so just cut it into small slices.

Melt the butter in a thick-bottomed saucepan and add the leeks.

After a couple of minutes, add the onions to the leek and stir. It is important to ensure that the onions are not fried until golden brown, but rather stewed. Leave for 10 minutes, stirring occasionally.

Pour a glass of boiling water over the onions and potatoes and wait for the soup to boil. Cook until the potatoes are ready, 20-25 minutes.

After the potatoes are cooked, add the cream, stirring the soup constantly.

At your discretion, salt and pepper the soup, add your favorite spices. I added some pepper at the very beginning (I don’t know why), but it still turned out delicious.

We take out a blender/mixer and turn regular soup into puree soup.

The finished soup can be served with croutons, grated cheese or just herbs. It is delicious both hot and cold!

Recipe 6, step by step: vegetable soup with leeks

A very simple soup to assemble and prepare, it can be prepared with chicken broth and bouillon cubes, and you can turn it into a puree soup if you wish. It's delicious hot, but also good cold with a little lemon juice and yogurt.

• 170-200 g white part of leek
• 1 large or 2 small carrots
• 1-2 celery stalks
• 1 onion larger than average
• 1-2 cloves of garlic
• 300-350 g potatoes
• salt, ground pepper
• 2-3 tbsp. tablespoons olive oil (regular vegetable oil)

• 1.6-1.8 liters of water
• 300-400 g chicken meat or 2 bouillon cubes

3-4 minutes before turning off, add chopped chicken meat (or don’t add it if we didn’t cook it). Taste and season with salt and pepper. We can turn the finished soup into a puree soup, for which we use a blender.

Recipe 7, simple: leek soup with chicken broth

Wonderful, light and very tasty onion soup. There are many recipes where the cooking process is quite lengthy, including simmering in the oven. I suggest a fairly quick option. At the same time, the taste and aroma will delight you with their sophistication.

• sunflower oil - 4 tablespoons;
• chicken broth - 1.5 liters;
• potatoes - 4 pcs;
• leek - 1 piece;
• greens - 100 gr

Peel the leeks from the top layers. Remove the top, leaving only the white and light green parts. The leaves should not be thrown away; they can be used when you prepare vegetable broth. Cut the leek along the stem and rinse well. Soil sometimes gets caught between the layers of onions. Then cut the leek into half rings no more than 5 mm wide.

We take a pan in which we will cook the soup. Pour in sunflower oil. And put the pan on the fire.

When the oil is hot, add the chopped onion to the pan.

Fry it a little, stirring from time to time.

While the onion is frying, chop the potatoes.

Now add the potatoes to the pan with the onions and fry for a couple more minutes.

At this stage, you decide how high-calorie your soup will be. You can add chicken broth or vegetable broth. I have had cases when I didn’t have ready-made broth, but I really wanted this soup. I filled it with water or used a bouillon cube. This did not spoil the taste of the finished dish at all. But most of all I love this soup with low-fat chicken broth.

Now bring to a boil and cook over medium heat until the potatoes are fully cooked. Salt and pepper to taste. After turning off the heat under the pan, I advise you to leave it for 20 minutes so that the soup can infuse. Our soup is ready; when serving, add herbs to it to improve the taste.

Recipe 8: French cream leek soup (with photos step by step)

At the same time thick, creamy, tender and satisfying. And also delicious and warming!

• 1 large leek (or 2 small ones)
• 2-3 medium potatoes
• 30 g butter
• 2 cloves garlic
• 1 liter of water or broth
• 150 ml heavy cream
• Bay leaf
• A couple of thyme sprigs
• Salt pepper

Cut off the tough green leaves and root of the leek.

We cut the stem in half lengthwise and rinse it very well with water, because... Leeks are very harmful and often there is a lot of sand and earth among the leaves.

Cut leeks and garlic into small pieces.

Melt the butter in a saucepan or saucepan, add the onion and garlic and simmer until soft over medium heat for 5-7 minutes.

Cut the peeled potatoes into cubes. Add to the onion, fill everything with water or broth, add bay leaf and thyme. Salt and pepper. Cook for about 15 minutes until the potatoes are soft.

When the potatoes are cooked, remove from the heat, take out the bay leaf and thyme sprigs. Puree the mixture using an immersion blender.

Pour in the cream, stir, return to the heat and bring to a boil. Taste and adjust the amount of salt and pepper if necessary.

Decorate with cream, thyme leaves or any herbs.

Bon appetit!

Recipe 9: Hearty Baked Rice and Leek Soup

The soup can be cooked with either meat or vegetable broth. In the latter case there will be a Lenten option.

• Broth (1,750 l - for soup, 250 ml - for side dish) - 2 l
• Carrots (1 medium thin) - 60 g
• Celery root - 50 g
• Potatoes - 3 pcs.
• Leeks - 2 pcs.
• Bell pepper (red) - ½ piece
• Garlic - 2 teeth.
• Salt (to taste)
• Rice (round grain (arborio)) - 100 g
• Chicken egg - 1 pc.
• Parmesan - 50 g
• Greens (to taste)

You can use chicken broth. Or you can cook a vegetable one, this will require 2 liters of water, 1 medium carrot (80 g), 1 large onion, 50 g celery root, 1 celery stick, a pinch of black pepper, 4 allspice, 3-4 cloves.

Peel the vegetables, cut into pieces, add cold water, bring to a boil and cook over low heat for about an hour. Add spices 10-15 minutes before readiness.

Strain the finished broth through several layers of gauze, squeeze out the vegetables and throw them away; we won’t need them.

Cut carrots into thin slices, celery into squares, pepper into diamonds, potatoes into cubes.

Leeks grow in the ground, so sand can often be hidden between their scales.

Wash the leek, cut into half rings, place in a colander and rinse very thoroughly again under running water. Let the water drain. Chop the garlic.

In a saucepan with a thick bottom, heat 2 tbsp. l. vegetable oil and fry the carrots and celery for about 3 minutes.

Add potatoes and fry for another 3 minutes.

Pour in the hot broth, bring to a boil, add salt and simmer over low heat for 5 minutes.

Add bell pepper and leek and cook over low heat for another 3 minutes. Turn off the heat, add the garlic, cover the soup with a lid and let it brew for 10 minutes.

Rinse the rice thoroughly, pour in the remaining hot broth and cook over low heat.

Until all the broth is absorbed and the rice becomes soft.

Place the rice in a bowl, cool slightly, add 2 tbsp. l. finely chopped greens.

Add 2 tbsp. l. grated Parmesan cheese on a small grater.

And 1 lightly beaten egg, mix.

Place in a mold and bake in the oven until done.

When serving, place a portion of the casserole into plates.

Pour the soup, sprinkle with grated Parmesan and fresh herbs.

Recipe 10: Potato soup with leeks and vegetable broth

Light vegetable soup. Fragrant and very tasty. Can be served as a regular soup or as a puree soup.

• Leeks - 3 pcs.
• Carrots - 1 pc.
• Tomatoes - 3 pcs.
• Potatoes - 2-3 pcs.
• Garlic - 1-2 teeth.
• Vegetable oil
• Vegetable broth - 1.5-2 l
• Dill greens - 1 bunch
• Ground black pepper

Cut the leek into rings.

Cut the carrots into small cubes.

Cut the potatoes as desired.

Fry leeks and carrots in vegetable oil.

Leeks are a common variety of edible biennial herbaceous plant widely used in many cuisines around the world. Unlike green onions, which are identical in appearance, leeks do not have a bulb. It is distinguished by a thick trunk and relatively large leaves of a rich green color.

Depending on the variety, the length of the leek varies: from very small to 30–40 cm. The taste of leeks is unique - it simultaneously combines piquant spice and pronounced sweetness. Therefore, it is often used as one of the main ingredients in dishes. But its use is not limited to cooking; due to its rich vitamin composition, it is also found in traditional medicine recipes. How does leek differ from other varieties of onions, what are its benefits for the body, and in what cases is it better to avoid using it? Read further in the article.

What does a leek look like?

Leeks are a derivative of grape onions, which can still be found in Italy, Greece and some eastern countries. It belongs to the herbaceous biennials of the Allium subfamily of the Amaryllis family. Its second name is pearl.

The leek bulb is either completely absent or weakly expressed. A large white stem, also called a stalk, emerges from its center. Thin, green, lanceolate-type leaves grow from its top.

Leeks begin to bloom in mid-summer. It has a fairly large umbrella inflorescence that resembles a ball. In the first year of life, the plant develops a root system, and in the second year, the stem and leaves develop.

How are leeks different from regular onions?

Leeks differ from classic onions in a different structure. It does not have a bulb, and consists of an elongated trunk and feather-like leaves. This is also how it differs from regular green onions. As for taste properties, the differences are not so obvious. Ripe leeks have a more delicate, sweet taste. It does not have the bitterness of onions. It is due to this unique property that leek is present in many French dishes. There it is even added to pancake dough.

Leeks are 3 times more productive than onions, they are relatively unpretentious to storage conditions, and do not lose their properties for 6 months after harvest.

How is it different from onion?

The spring onion is very similar to the green one, but its arrows are larger in size and have a rougher taste. It does not have a false white stem (another name is “leg”), unlike leeks.

Composition and calorie content

100 g of leek contains only 33 kcal. Proteins account for up to 2.0 g, carbohydrates - up to 8.2 g, fats - 0 g. Almost 90% of its composition is water, but dietary fiber, starch, sugar and organic acids are also present. As for minerals, it contains manganese, potassium, phosphorus, magnesium, calcium and iron. Leeks contain B vitamins (B1, B2), vitamin E, C, and carotene.

What are the benefits of leeks?

General benefit

In addition to the fact that this type of onion has excellent taste, it also has great health benefits:

1. Due to the presence of sulfur in the composition, leek stops inflammatory reactions in the body. This substance is also considered a first-class preventative against arthritis; it prevents deformation of cartilage tissue.
2. Leeks contain quercetin - this is one of the recognized antioxidants that neutralizes the negative effects of free radicals, it protects against cancer, neutralizes allergens and their external manifestations on the skin, and suppresses asthma attacks.
3. Leek is effective for digestive disorders, constipation, as an antibacterial, expectorant and antifungal agent.
4. Due to its high potassium concentration, it has a good diuretic effect.
5. The product also promotes tissue regeneration, lowers cholesterol levels in the blood, and acts as effective remedy against diarrhea.
6. Onions contain a unique mustard oil - allicin, which has disinfectant properties; it works especially well for infections of the genitourinary system.
7. The product helps improve vision and improve overall eye health.
8. Leek is recommended for people suffering from anemia as it increases iron levels.

For women

Women should definitely pay attention to leeks if they want to stay young and beautiful for a long time. A high concentration of ascorbic acid helps strengthen the immune system, normalizes the emotional background and relieves nervous tension. It prevents the early appearance of wrinkles and improves hair condition.

Quercetin present in leek is considered one of the best antioxidants. Its ability to stop the growth of cancerous tumors has been proven. Kaempferol, another antioxidant, is especially beneficial for women as it is an effective preventative against ovarian cancer.

For men

Just a few centuries ago, leeks were one of the most common natural aphrodisiacs. Therefore, men suffering from low libido should add it to their diet. It is advisable to use it daily, with the minimum acceptable frequency being several times a week.

For representatives of the stronger half of humanity, leeks are also recommended as a natural source of vitamins. It fills with energy, which can be fundamentally important for athletes with increased strength loads.

During pregnancy

If there is no individual intolerance to the product, pregnant women can also eat leeks, but in limited quantities (no more than 150 g per day) and not daily. Ideally - 2-3 times a week. Due to the large amount of vitamin C, it will protect the expectant mother’s body from colds and viral infections. Folic acid present in leeks (32 mg per 100 g) protects the fetus from developmental defects and is responsible for the formation of healthy nervous system. Dietary fiber provides daily bowel movements.

When breastfeeding

Leeks, like regular onions, can be returned to the diet during breastfeeding no earlier than 3 months after birth. This is due to the fact that its specific taste can affect the taste of milk, and the baby will refuse the breast.

For children

Children's menus should also include leeks. Children under one year old can be given it boiled, pureed. It is necessary to start complementary feeding with 1/3 teaspoon, gradually increasing to 1 teaspoon in one serving. The best time to enter it for the first time is 8 months. It goes well with other vegetables suitable for complementary feeding. Leek is useful for children as an excellent source of vitamin C and iron. It helps strengthen the immune system and prevents iron deficiency anemia. Magnesium and folic acid are responsible for the normal functioning of the nervous system.

When losing weight

Leek contains no fat at all, so it can be eaten during a diet without fear of the opposite effect. Due to the lack of fat, it does not satisfy hunger well, but in combination with other vegetables in salads it contributes to gradual satiety. Leek stabilizes metabolic processes in the body and helps naturally remove toxins and poisons.

Leeks are also highly valued in medical practice. Doctors recommend it for digestive disorders, rheumatism and nasopharyngeal diseases. It helps cleanse the blood and, when consumed regularly, normalizes metabolic processes, so it can be useful for people with chronic diseases of any localization.

For diabetes

This disease is characterized by high blood sugar levels and insufficient insulin to utilize it. One of the amazing properties of leeks is that they are able to reduce glucose levels (due to the allicin they contain). Therefore, people suffering from diabetes should add this type of onion to their diet. To enhance the effect, leeks should be consumed with other plants that are distinguished by their ability to lower glucose levels - plantain, dandelion.

Important: glycemic index of leek - 30 units.

For pancreatitis

Leeks contain essential oils that provide their unique aroma and taste. Therefore, when it is consumed, a sharp release of gastric juice occurs, which can have a bad effect on the condition of the pancreas, especially if it is inflamed. In this condition, you should completely avoid eating leeks. When the exacerbation phase is overcome, you can gradually begin to return it to the diet, but only in heat-treated form (boiled, baked or stewed). It is better not to consume it fresh, because it can provoke a recurrent attack.

For gastritis

In the acute phase of gastritis, leeks should be discarded. As in the case of pancreatitis, it will irritate the sensitive gastric mucosa and only increase its inflammation due to increased production of gastric juice. The main reason is essential oils. During the transition to a state of remission, its use is permissible, but again only in stewed or boiled form.

For gout

Leeks are one of the few foods that can be eaten for gout without any serious restrictions. It contains virtually no purines, which could aggravate the disease. In the absence of any chronic pathologies from the gastrointestinal tract, it can be eaten raw, baked or boiled. In the case of young leeks, it is better to give preference to a simple fresh salad with vegetables.

Leeks are a common ingredient found in many traditional medicine recipes.

1. In its pure form, it is used to relieve redness and pain from sunburn. To do this, you need to grind it into a paste, squeeze out the juice, apply it to the affected area of ​​the body and hold it for about 50 minutes, then rinse with water. Ground leek can also be applied to the callus, but you need to leave it on for at least an hour and a half.
2. If you have pneumonia, the natural aroma of onions will help speed up recovery. To do this, you need to prepare it correctly: chop it finely and put it in some container for convenient inhalation. For each subsequent procedure, it is advisable to prepare a new fresh portion of onions.
3. People have a proven recipe for treating sore throat based on leek. All you need to do is grind it on a grater and squeeze it well. The resulting juice should be drunk 1 tsp. 3-4 times a day and gargle with it. Leek juice also works great for a runny nose - you need to put 2 drops in each nostril 2-3 times a day, and within 3 days the cold will go away. For otitis, cotton wool should be moistened in leek juice and placed alternately in each nostril.
4. Men who are faced with problems with potency should eat fresh leek gruel. The optimal dosage and course duration is 2 tbsp. 3 times a day, regardless of food intake, for 3 months. If it is not possible to maintain such a diet, you can simply add leeks to your traditional daily vegetables. It can be lightly simmered in a frying pan as an addition to the meat.
5. A small amount of grated leek (from 30 to 50 g) should be mixed with 1 tbsp. flour and apply the resulting mixture to the site of the boil or bruise. This compress has a warming and at the same time bactericidal effect.
6. To boost immunity, 150 g of fresh leeks should be chopped and combined with 30 g of cold-pressed olive oil. Take 1 tbsp. 3 times a day. The same amount of onion can be combined with 40 g of honey and taken 15 g (one tablespoon) with each meal. This will also help strengthen the body’s natural protective functions and replenish the lack of vitamins and minerals during the autumn-winter period.

Application in cosmetology

Cosmetologists have also appreciated leeks as a skin care product. Therefore, cleansing face masks are made on its basis, the effect of which is identical to peeling.

To prepare the mask, the leek leg with a small amount of the green part must be ground in a blender or meat grinder until a paste is obtained. Afterwards, squeeze it well to remove the released juice. Add 1 tbsp to the onion. lemon juice, 5 drops of almond cosmetic oil, mix and apply a thin layer to the face. The mask must be left on for 20–25 minutes, then carefully removed with a damp cotton pad or washed with warm water.

A mask based on leek pulp can also be rubbed into the hair roots to strengthen them. You can add 1-2 tbsp to this composition. burdock oil. This composition will stimulate growth and help get rid of dandruff. For greater effect, you can add 1 tsp. dry mustard diluted in warm water.

Those who are faced with the problem of brittle nails can be recommended to apply leek pulp directly to the nail. Afterwards, each finger must be wrapped in cling film and left for 15 minutes. With the systematic use of such a mask, you can solve the problem even without the use of additional pharmaceutical products.

Harm and contraindications

A relative disadvantage of this type of onion can be considered its ability to increase sweating due to the essential oils contained in it. This can make everyday life difficult.

The plant should not be eaten by people suffering from low blood sugar, as it can lower it even further, or in cases of nickel allergy.

Leeks can be sold in different forms:

• piece by piece;
• in vacuum packaging;
• in bunches;
• in plastic containers.

If the shape of the packaging or lack thereof allows you to smell the bulb, this should be done. The aroma says a lot about the freshness of the product. Leeks should be purchased based on the following rules:

1. A good leek has white stems and green leaves that show no signs of disease or wilting. Closer to the stem they may have a lighter shade, even white. This is normal, but there should not be any spots, small spots or sudden changes in color.
2. The stem should be white - the lighter it is, the tastier it is. Moreover, its length should not be more than 6 cm. This is a certain criterion by which the quality of this type of onion is determined.
3. The optimal stem diameter is 1.5 cm. If it is larger, this indicates that the onion is old.
4. The product should not have an unnatural shine.
5. If traces of a cut are visible on the leaves, it means that it has already begun to dry out, and in the store they tried to give it a marketable appearance.
6. The stem must have the shape of a cylinder; it cannot have any head.
7. Any yellowness on the stem or leaves indicates that the onion is beginning to rot.

If the leek is sealed in a package, then you need to inspect it for integrity. In this case, the bow must meet the above criteria. It should not be too soft or too hard.

Note! Leeks are available for sale almost all year round, but it is better to buy them from late autumn to March - this is the time of their natural ripening.

You can store leeks in the same way as green onions. It is best to leave it in the refrigerator in the appropriate compartment for storing vegetables. Outwardly, the leaves seem durable, but they are easy to deform, and after damage they begin to quickly dry out and deteriorate.

1. The lower part of the stem should be cut off by about 2 cm, and the leaves should be inspected for dried or yellow leaves.
2. If there are too many onions, then it is wiser to put the leeks in the cellar, where it will be cool outside in any weather.
3. There is no need to wash the onion before putting it in the refrigerator - water will shorten its shelf life.
4. Any form of preparation is suitable - pickling, salting or canning.
5. To prolong the original state of the leek, it can be tightly wrapped in craft paper.
6. It is not advisable to store it in a bag, but if for some reason it cannot be done otherwise, then you need to make small cuts to drain the condensate.
7. If during storage the onion acquires an unpleasant odor, it should not be eaten, because this will have a bad effect on the taste.
8. Leeks cannot be frozen. It can either be kept fresh or completely frozen.

At room temperature, leeks will remain fresh for 14 days, but should not be exposed to direct sunlight. High humidity also negatively affects its taste.

Is it possible to freeze

This storage principle is acceptable. But before freezing it needs to be washed well, because most of the dirt and sand gets clogged between the leaves. Be sure to cut off 2 cm of the stems and review the leaves (remove dried ones). Next, you need to dry it very well. To freeze it, it is advisable to cut it into small circles with a diameter of up to 2–3 mm. If the stem is too large, it can be cut in half and cut into halves.

Next, you need to freeze it a little. This is done so that in the future the onions can easily be poured out of the container in which they will be stored, even if it is an ordinary bag. To do this, pour it onto a flat dish (a cutting board will do) and cover with cling film. It prevents the aroma from spreading throughout the freezer. In this state, it should be left in the freezer for several hours, provided that the temperature in it is at least -15 degrees. When the leek is slightly frozen, it needs to be transferred to a container for freezing. This could be a bag or food container.

How to eat leeks correctly

Many people, having tried leeks once, refused to eat them, arguing that their green part was too hard and did not soften even after cooking. But the main mistake of this statement is that only the stem and, at most, the light green part of the leaves are eaten. They have a unique taste, unlike regular onions.

Is it possible to eat the green part?

The green part is really very tough and should not be eaten. It is almost impossible to make it softer, but it is also inappropriate to throw it away. Many experienced chefs use it to make a so-called bouquet garni - this is a bunch of dried herbs (basil, parsley, rosemary, tarragon and other components), tied with thread. It is used in the preparation of various soups. The bouquet is lowered into the pan after the water boils and removed a few minutes before cooking. It adds amazing flavor to the dish, making it richer and brighter.

Another great way to use the green part is as a base for steaming dishes.

What can be cooked from leeks: recipes

The most famous recipes with leeks are salads, soups and numerous open pies. It makes an excellent side dish if you simply simmer it with a little lemon juice. It goes well with tomatoes, which is why it is often used on bruschetta. When cooked for a long time, the leek becomes soft, which can be useful when it is necessary to thicken stewed vegetables.

Creamy soup with salmon

This is one of the best recipes for first courses with leeks. But technically it can be used in any traditional soup that calls for leek.

To prepare creamy salmon soup you need the following ingredients:

• 1.5 kg of fresh salmon;
• 200 g smoked pink salmon;
• 1 carrot;
• 3–4 potatoes;
• 1 small celery root;
• 1 large leek stalk;
• 1 head of fennel;
• 1 small bunch of dill;
• 400 ml cream with a fat content of at least 20%;
• 1 tbsp. flour;
• salt and white pepper - to taste.

The sequence of actions should be as follows:

1. Gut the fish, cut off the tail, fins and head (be sure to remove the gills), put them in a saucepan and fill with 2 liters of clean water. Place on medium heat and bring to a boil. Afterwards, remove the resulting foam and continue cooking for half an hour.
2. We fillet the rest of the carcass, remove the bones and divide into small portions. We do the same with pink salmon.
3. We wash and peel the vegetables. Cut carrots and celery into small strips, potatoes into medium-sized cubes. We chop the leek into rings, and first cut the fennel in half, then each half into 3-4 parts.
4. First add carrots and celery to the barely boiling broth, after 7-10 minutes add potatoes and fennel. Add the leeks to the pot last.
5. When all the vegetables in the broth are almost ready, add the fish. Boil it for 5 minutes.
6. In a separate container, mix flour and cream, chop the dill quite coarsely and add it to the cream mixture. It must be salted; if desired, you can add a little white pepper. Bring the mixture to a boil, stirring constantly, then remove from heat, cover with a lid and let it brew for 5-7 minutes.
7. Pour the broth into plates and add 50 ml of creamy dressing to each.

Salad with leeks and mayonnaise

This salad will appeal to those who prefer to use mayonnaise as a dressing. To prepare it you need to take:

• 5 medium-sized leeks;
• 2 eggs;
• 200 g pickled cucumbers;
• 100 g mayonnaise;
• salt, pepper - to taste.

Cooking process:

1. First of all, boil the eggs hard, immediately put them in cold water, peel them and cut them into medium pieces.
2. Wash the leeks well, remove the green part, and cook the white stems in salted water. After cooling, cut it into slices.
3. We also cut the cucumbers into small cubes of the same size as the other components of the dish. Mix all the ingredients of the salad and season with mayonnaise. If desired, decorate with fresh herbs.

Leek salad with olives

Young leeks are ideal for salads with any dominant ingredients. This simple salad is perfect as a vitamin bomb during the cold season. You will need:

• 450 g celery stalks;
• 450 g leek legs;
• 2 large potatoes;
• 100 ml olive oil;
• 1 head of regular onion;
• 250 g olives (pitted);
• juice from 1 lemon;
• salt and pepper - to taste.

Sequencing:

1. We wash the celery and cut it into large pieces (up to 2 cm), chop the leek into rings.
2. Cut the potatoes into medium cubes, peel the onion and finely chop.
3. Heat the olive oil in a deep frying pan, add the onion and fry until it softens (about 7 minutes). Add potatoes and celery to the onions and simmer them a little.
4. Pour 1 cup of boiling water into the vegetables, turn the heat down a little, cover with a lid and simmer for about 15–20 minutes.
5. Remove the lid, stir and cook the ingredients until fully cooked for another 5-8 minutes.
6. Add olives to the vegetables, mix, salt and pepper, transfer to a salad bowl, pour over lemon juice and the remaining olive oil.

How to bake leeks

It is best baked as part of some savory baked goods. This will allow all its notes to open up and harmoniously combine with the tastes of other components.

Shepherd's Pie with Leeks and Turkey
In the original recipe, all the ingredients for the pie were simply leftovers from a holiday. Today, shepherd's pie has become a full-fledged dish that deserves a place on the holiday table. To prepare it you will need:

• chicken broth - 2 cups;
• leek – 2 large stalks;
• carrots – 2–3 pcs.;
• olive oil – 3 tbsp;
• garlic – 3 cloves;
• wine – 70 ml;
• green peas – 200 g;
• flour – 3 tsp;
• sage – 2 tsp;
• turkey or chicken – 0.5 kg;
• salt, pepper - to taste.

For puree:

• potatoes – 1 kg;
• egg – 1 pc.;
• butter – 1 tbsp.
• olive oil – 1 tsp;
• salt, pepper - to taste.

How to cook:

1. Fry the chopped carrots and leeks in olive oil for 7 minutes until they become soft.
2. Pour in the wine and stir it with the vegetables until the alcohol evaporates. Add the sage and flour and continue to fry until the flour turns brown (a few minutes).
3. Pour in the broth, bring to a boil, reduce the heat to low and leave until the broth becomes thicker. This is approximately 5–7 minutes. Readiness can also be determined by the condition of the carrot - it should be soft.
4. In a separate frying pan, fry the turkey fillet, cut into small pieces, until cooked. Next, transfer it to the vegetables, add peas and be sure to add salt and pepper.
5. To prepare mashed potatoes, first wash, peel and cook in salted water until tender. Bring it to a puree by adding butter and olive oil, as well as an egg.
6. Place vegetables with turkey in the first layer in a baking dish, and mashed potatoes on top, spreading evenly over the entire surface. Place in the oven preheated to 180 degrees for 35 minutes.

What can you replace leeks with?

Traditionally, leeks are replaced only with standard onions. But after cutting, you need to pour boiling water over it - this will remove the bitterness. In recipes that use leek as a pie filling, cabbage can be used instead. In salads it is replaced with green onions and garlic. But you can also take rue - this is a unique spice, which in taste and aroma is a symbiosis of garlic and onion.

1. Leeks were one of the key components in the diet of the builders of the Egyptian pyramids. There are corresponding notes on their interior walls confirming this. It was the leek that provided the slaves with enough energy for exhausting physical labor.
2. Leeks are the only variety of onion that accumulates vitamin C until February, while in others it is already destroyed by this time.
3. To achieve greater juice production, leeks need to be generously sprinkled with salt.
4. Several centuries ago, leeks were used as an antibacterial agent by hanging over beds. The phytoncides it emitted cleared the upper respiratory tract.
5. You can rub the green leaves of leeks on the site of a mosquito or gadfly bite - this will instantly relieve irritation. This method is also effective for bee stings, but first you need to remove the sting from the affected area.

Large onions with long feathered leaves and stems do not require careful care and special climatic conditions for planting. Winter varieties have a thick, short stem, while summer (early) varieties have a thin and elongated stem. The plant has a pleasant sweetish taste and delicate aroma; the green young feathers are very crispy, but over time they become coarser. There is no large onion (like onion), the “leg” is fleshy and quite juicy. The vegetable is popular in many European, Balkan and Mediterranean countries. Due to its mild odor and lack of pungency in taste, this onion is an ingredient in many gourmet dishes.

What does a leek look like?

Leeks are a derivative of grape onions, which can still be found in Italy, Greece and some eastern countries. It belongs to the herbaceous biennials of the Allium subfamily of the Amaryllis family. Its second name is pearl.

The leek bulb is either completely absent or weakly expressed. A large white stem, also called a stalk, emerges from its center. Thin, green, lanceolate-type leaves grow from its top.

Leeks begin to bloom in mid-summer. It has a fairly large umbrella inflorescence that resembles a ball. In the first year of life, the plant develops a root system, and in the second year, the stem and leaves develop.

How are leeks different from regular onions?

Leeks differ from classic onions in a different structure. It does not have a bulb, and consists of an elongated trunk and feather-like leaves. This is also how it differs from regular green onions. As for taste properties, the differences are not so obvious. Ripe leeks have a more delicate, sweet taste. It does not have the bitterness of onions. It is due to this unique property that leek is present in many French dishes. There it is even added to pancake dough.

Leeks are 3 times more productive than onions, they are relatively unpretentious to storage conditions, and do not lose their properties for 6 months after harvest.

How is it different from onion?

The spring onion is very similar to the green one, but its arrows are larger in size and have a rougher taste. It does not have a false white stem (another name is “leg”), unlike leeks.

Description

This vegetable belongs to the annual plants of the onion family. It differs from an ordinary onion in that it does not have a bulb. The end of the plant has a slight thickening. The vegetable also has bluish-green feathers and a characteristic aroma.

There are different types of this vegetable, in which the stem can be:

• short;
• thickened;
• elongated.

In terms of taste, leeks do not remind everyone of the usual onions. It has a slightly spicy and sweet aftertaste. Because of this, it is often used as a seasoning for most dishes.

What are the benefits of leeks?

General benefit

In addition to the fact that this type of onion has excellent taste, it also has great health benefits:

1. Due to the presence of sulfur in the composition, leek stops inflammatory reactions in the body. This substance is also considered a first-class preventative against arthritis; it prevents deformation of cartilage tissue.
2. Leeks contain quercetin - this is one of the recognized antioxidants that neutralizes the negative effects of free radicals, it protects against cancer, neutralizes allergens and their external manifestations on the skin, and suppresses asthma attacks.
3. Leek is effective for digestive disorders, constipation, as an antibacterial, expectorant and antifungal agent.
4. Due to its high potassium concentration, it has a good diuretic effect.
5. The product also promotes tissue regeneration, lowers blood cholesterol levels, and acts as an effective remedy against diarrhea.
6. Onions contain a unique mustard oil - allicin, which has disinfectant properties; it works especially well for infections of the genitourinary system.
7. The product helps improve vision and improve overall eye health.
8. Leek is recommended for people suffering from anemia as it increases iron levels.

Video:

why you should eat leeks Expand

For women

Women should definitely pay attention to leeks if they want to stay young and beautiful for a long time. A high concentration of ascorbic acid helps strengthen the immune system, normalizes the emotional background and relieves nervous tension. It prevents the early appearance of wrinkles and improves hair condition.

Quercetin present in leek is considered one of the best antioxidants. Its ability to stop the growth of cancerous tumors has been proven. Kaempferol, another antioxidant, is especially beneficial for women as it is an effective preventative against ovarian cancer.

For men

Just a few centuries ago, leeks were one of the most common natural aphrodisiacs. Therefore, men suffering from low libido should add it to their diet. It is advisable to use it daily, with the minimum acceptable frequency being several times a week.

For representatives of the stronger half of humanity, leeks are also recommended as a natural source of vitamins. It fills with energy, which can be fundamentally important for athletes with increased strength loads.

During pregnancy

If there is no individual intolerance to the product, pregnant women can also eat leeks, but in limited quantities (no more than 150 g per day) and not daily. Ideally - 2-3 times a week. Due to the large amount of vitamin C, it will protect the expectant mother’s body from colds and viral infections. Folic acid present in leeks (32 mg per 100 g) protects the fetus from developmental defects and is responsible for the formation of a healthy nervous system. Dietary fiber provides daily bowel movements.

When breastfeeding

Leeks, like regular onions, can be returned to the diet during breastfeeding no earlier than 3 months after birth. This is due to the fact that its specific taste can affect the taste of milk, and the baby will refuse the breast.

Video:

mother's nutrition during breastfeeding Expand

For children

Children's menus should also include leeks. Children under one year old can be given it boiled, pureed. It is necessary to start complementary feeding with 1/3 teaspoon, gradually increasing to 1 teaspoon in one serving. The best time to enter it for the first time is 8 months. It goes well with other vegetables suitable for complementary feeding. Leek is useful for children as an excellent source of vitamin C and iron. It helps strengthen the immune system and prevents iron deficiency anemia. Magnesium and folic acid are responsible for the normal functioning of the nervous system.

When losing weight

Leek contains no fat at all, so it can be eaten during a diet without fear of the opposite effect. Due to the lack of fat, it does not satisfy hunger well, but in combination with other vegetables in salads it contributes to gradual satiety. Leek stabilizes metabolic processes in the body and helps naturally remove toxins and poisons.

Contraindications and possible harm

Eating leeks in some cases can lead to negative effects. The main contraindications are as follows:

• allergic reaction (to nickel and food),

• disorders of the gallbladder and liver in acute form,

• children under one year of age,

• diarrhea,

• stage of exacerbation of urolithiasis,

• individual intolerance,

• acute pathology of the stomach.

The product is also not recommended for breastfeeding. There will be no harm from the plant, but the taste of the milk will greatly deteriorate. Pregnant women can include leeks in their diet, as the vegetable contains a large amount of folic acid, which helps in the proper formation of the baby's organs. Excessive consumption of the product may result in headaches and intestinal disorders.

Leeks are also highly valued in medical practice. Doctors recommend it for digestive disorders, rheumatism and nasopharyngeal diseases. It helps cleanse the blood and, when consumed regularly, normalizes metabolic processes, so it can be useful for people with chronic diseases of any localization.

For diabetes

This disease is characterized by high blood sugar levels and insufficient insulin to utilize it. One of the amazing properties of leeks is that they are able to reduce glucose levels (due to the allicin they contain). Therefore, people suffering from diabetes should add this type of onion to their diet. To enhance the effect, leeks should be consumed with other plants that are distinguished by their ability to lower glucose levels - plantain, dandelion.

Important:

glycemic index of leek – 30 units.

For pancreatitis

Leeks contain essential oils that provide their unique aroma and taste. Therefore, when it is consumed, a sharp release of gastric juice occurs, which can have a bad effect on the condition of the pancreas, especially if it is inflamed. In this condition, you should completely avoid eating leeks. When the exacerbation phase is overcome, you can gradually begin to return it to the diet, but only in heat-treated form (boiled, baked or stewed). It is better not to consume it fresh, because it can provoke a recurrent attack.

For gastritis

In the acute phase of gastritis, leeks should be discarded. As in the case of pancreatitis, it will irritate the sensitive gastric mucosa and only increase its inflammation due to increased production of gastric juice. The main reason is essential oils. During the transition to a state of remission, its use is permissible, but again only in stewed or boiled form.

For gout

Leeks are one of the few foods that can be eaten for gout without any serious restrictions. It contains virtually no purines, which could aggravate the disease. In the absence of any chronic pathologies from the gastrointestinal tract, it can be eaten raw, baked or boiled. In the case of young leeks, it is better to give preference to a simple fresh salad with vegetables.

Video:

diet for gout Expand

Composition and characteristics

Leeks have a beneficial effect on the human body, improving health and protecting against many pathologies. This is due to the rich composition of the product. The plant holds the record for vitamin A content among all vegetables: the content is about 330 mcg per 100 g of product. The calorie content of the culture is 40 kcal, the glycemic index is 15. Thanks to these low indicators, onions can be added to the diet of those losing weight and people suffering from diabetes. BJU: 1g – 0g – 13g.

In addition, the composition of the plant is represented by the following components:

• dietary fiber,

• water (more than 85%),

• organic acids,

• sugars,

• essential oils,

• ascorbic, nicotinic and folic acids,

• lutein,

• phosphorus, magnesium, iron, potassium, sodium,

• kaempferol, quercetin,

• vitamins of groups E, B.

The product contains a large amount of iron, due to which it is successfully used in the treatment of anemia. The uniqueness of leek lies in the fact that when the plant is stored, the content of ascorbic acid increases almost 2 times. Regular consumption of onions reduces the risk of colds, strengthens the immune system, and effectively protects against viruses.

Dietary fiber helps normalize intestinal function and reduce bloating. Zeaxanthin and lutein help restore visual functions, folic acid, a whole complex of microelements increase concentration and improve memory, which is very useful for people engaged in intellectual activity. Potassium contained in the plant normalizes blood pressure, magnesium has a positive effect on the nervous system. The product is an excellent preventative against the development of malignant tumors in the ovaries, intestines and prostate due to the content of flavonoids of plant origin.

Leeks are a common ingredient found in many traditional medicine recipes.

1. In its pure form, it is used to relieve redness and pain from sunburn. To do this, you need to grind it into a paste, squeeze out the juice, apply it to the affected area of ​​the body and hold it for about 50 minutes, then rinse with water. Ground leek can also be applied to the callus, but you need to leave it on for at least an hour and a half.
2. If you have pneumonia, the natural aroma of onions will help speed up recovery. To do this, you need to prepare it correctly: chop it finely and put it in some container for convenient inhalation. For each subsequent procedure, it is advisable to prepare a new fresh portion of onions.
3. People have a proven recipe for treating sore throat based on leek. All you need to do is grind it on a grater and squeeze it well. The resulting juice should be drunk 1 tsp. 3-4 times a day and gargle with it. Leek juice also works great for a runny nose - you need to put 2 drops in each nostril 2-3 times a day, and within 3 days the cold will go away. For otitis, cotton wool should be moistened in leek juice and placed alternately in each nostril.
4. Men who are faced with problems with potency should eat fresh leek gruel. The optimal dosage and course duration is 2 tbsp. 3 times a day, regardless of food intake, for 3 months. If it is not possible to maintain such a diet, you can simply add leeks to your traditional daily vegetables. It can be lightly simmered in a frying pan as an addition to the meat.
5. A small amount of grated leek (from 30 to 50 g) should be mixed with 1 tbsp. flour and apply the resulting mixture to the site of the boil or bruise. This compress has a warming and at the same time bactericidal effect.
6. To boost immunity, 150 g of fresh leeks should be chopped and combined with 30 g of cold-pressed olive oil. Take 1 tbsp. 3 times a day. The same amount of onion can be combined with 40 g of honey and taken 15 g (one tablespoon) with each meal. This will also help strengthen the body’s natural protective functions and replenish the lack of vitamins and minerals during the autumn-winter period.

Traditional medicine recipes with cauliflower
Read

On guard of health

Effect on the digestive system

Pearl onions have a stimulating effect on the gastrointestinal tract, improve food digestion and appetite, eliminate dysbacteriosis, but at the same time irritate the walls of the stomach. Leek is digested very gently and does not cause gas formation in the intestines. It exhibits mild laxative and diuretic properties, ensures normal outflow of bile, preventing the occurrence of liver and gallbladder diseases. The vegetable removes unprocessed food, waste and toxins from the body.

Effect on the immune system

Onions help fight hypovitaminosis, the symptoms of which are especially acute in winter and spring. Largest quantity nutrients are concentrated in the film covering the vegetable. Leek stops inflammation in the body (when used internally) and heals scratches and wounds on the skin (when used externally). It strengthens the immune, nervous and skeletal systems. Fights acute respiratory diseases, colds, coughs, rhinitis. Effective for muscle fatigue, general depression and depression. Restores the body after exhausting sports.

The anti-carcinogenic activity of leeks has now been proven.

Effect on the cardiovascular system (CVS)

The vegetable contains iron, which helps the synthesis of hemoglobin and prevents the development of iron deficiency anemia and varicose veins. Leek has a cleansing effect on the blood, lowers cholesterol levels, and resists atherosclerosis.

Effect on the eyes

The vegetable contains zeoxanthin, lutein and carotene. These substances support good vision and prevent age-related changes in the eye.

Application in cosmetology

Cosmetologists have also appreciated leeks as a skin care product. Therefore, cleansing face masks are made on its basis, the effect of which is identical to peeling.

To prepare the mask, the leek leg with a small amount of the green part must be ground in a blender or meat grinder until a paste is obtained. Afterwards, squeeze it well to remove the released juice. Add 1 tbsp to the onion. lemon juice, 5 drops of almond cosmetic oil, mix and apply a thin layer to the face. The mask must be left on for 20–25 minutes, then carefully removed with a damp cotton pad or washed with warm water.

A mask based on leek pulp can also be rubbed into the hair roots to strengthen them. You can add 1-2 tbsp to this composition. burdock oil. This composition will stimulate growth and help get rid of dandruff. For greater effect, you can add 1 tsp. dry mustard diluted in warm water.

Those who are faced with the problem of brittle nails can be recommended to apply leek pulp directly to the nail. Afterwards, each finger must be wrapped in cling film and left for 15 minutes. With the systematic use of such a mask, you can solve the problem even without the use of additional pharmaceutical products.

Video:

6 life-saving masks for perfect facial skin Expand

How to grow?

Currently, leek ranks third in popularity among alliums, second only to its onion counterpart and garlic. Cultivation of the crop begins with seeds, which remain viable for up to 3 years. Before planting, they are pre-treated: placed in hot water (with a temperature of 45 degrees), then in cold water. To get quick germination, the seeds are germinated. To do this, lay them out on a damp cloth and leave them in a warm place. After 3 days, dry the seeds and sow immediately.

Leeks can be grown using the seedless method. In this case, the seeds are sown directly into the ground in mid-May.

To obtain seedlings, observe the timing of sowing seeds:

• in seedling boxes - mid-February;
• glass greenhouse – mid-April;
• under film on the garden bed - end of April.

Seeds are sown in moist soil in rows (every 0.05 m) in a well-lit place. The duration of daylight hours for the crop is 11 hours. The depth of the groove should not exceed 0.015 m. After sowing the seeds, the box is covered with film and placed in a warm place with a temperature of 22-25 degrees. After the first shoots appear, the temperature in the room is reduced to 12-17 degrees. The film is removed. The seedlings survive for 7 days. Then the temperature is increased again to 14 degrees at night and 20 degrees during the day, maintaining it throughout the further period of growing seeds.

Leeks can be sold in different forms:

• piece by piece;
• in vacuum packaging;
• in bunches;
• in plastic containers.

If the shape of the packaging or lack thereof allows you to smell the bulb, this should be done. The aroma says a lot about the freshness of the product. Leeks should be purchased based on the following rules:

1. A good leek has white stems and green leaves that show no signs of disease or wilting. Closer to the stem they may have a lighter shade, even white. This is normal, but there should not be any spots, small spots or sudden changes in color.
2. The stem should be white - the lighter it is, the tastier it is. Moreover, its length should not be more than 6 cm. This is a certain criterion by which the quality of this type of onion is determined.
3. The optimal stem diameter is 1.5 cm. If it is larger, this indicates that the onion is old.
4. The product should not have an unnatural shine.
5. If traces of a cut are visible on the leaves, it means that it has already begun to dry out, and in the store they tried to give it a marketable appearance.
6. The stem must have the shape of a cylinder; it cannot have any head.
7. Any yellowness on the stem or leaves indicates that the onion is beginning to rot.

If the leek is sealed in a package, then you need to inspect it for integrity. In this case, the bow must meet the above criteria. It should not be too soft or too hard.

Note!

Leeks are available for sale almost all year round, but it is better to buy them from late autumn to March - this is the time of their natural ripening.

You can store leeks in the same way as green onions. It is best to leave it in the refrigerator in the appropriate compartment for storing vegetables. Outwardly, the leaves seem durable, but they are easy to deform, and after damage they begin to quickly dry out and deteriorate.

1. The lower part of the stem should be cut off by about 2 cm, and the leaves should be inspected for dried or yellow leaves.
2. If there are too many onions, then it is wiser to put the leeks in the cellar, where it will be cool outside in any weather.
3. There is no need to wash the onion before putting it in the refrigerator - water will shorten its shelf life.
4. Any form of preparation is suitable - pickling, salting or canning.
5. To prolong the original state of the leek, it can be tightly wrapped in craft paper.
6. It is not advisable to store it in a bag, but if for some reason it cannot be done otherwise, then you need to make small cuts to drain the condensate.
7. If during storage the onion acquires an unpleasant odor, it should not be eaten, because this will have a bad effect on the taste.
8. Leeks cannot be frozen. It can either be kept fresh or completely frozen.

At room temperature, leeks will remain fresh for 14 days, but should not be exposed to direct sunlight. High humidity also negatively affects its taste.

Is it possible to freeze

This storage principle is acceptable. But before freezing it needs to be washed well, because most of the dirt and sand gets clogged between the leaves. Be sure to cut off 2 cm of the stems and review the leaves (remove dried ones). Next, you need to dry it very well. To freeze it, it is advisable to cut it into small circles with a diameter of up to 2–3 mm. If the stem is too large, it can be cut in half and cut into halves.

Next, you need to freeze it a little. This is done so that in the future the onions can easily be poured out of the container in which they will be stored, even if it is an ordinary bag. To do this, pour it onto a flat dish (a cutting board will do) and cover with cling film. It prevents the aroma from spreading throughout the freezer. In this state, it should be left in the freezer for several hours, provided that the temperature in it is at least -15 degrees. When the leek is slightly frozen, it needs to be transferred to a container for freezing. This could be a bag or food container.

Kinds

In terms of popularity, leeks are second only to their onions, leaving behind other varieties of the onion family. It is distinguished by high yield and sweet, delicate taste.

Types of leeks by ripening time:

1. Summer. This includes early ripening varieties. This is the most productive species. Summer leeks ripen within 90-140 days. The diameter of the leg is 4 cm, and the weight of one specimen is 0.3 kg. The leaves are thin, light green in color. The harvest begins when the lightened part of the stem reaches 0.4 m in length. Early products are used for processing or summer consumption.

Early ripening varieties include leeks Columbus, Vesta, Elephant Trunk, White Fang, Goliath.

1. Autumn. Ripening time is 150-160 days. The stem is thin, reaches 2 cm in diameter, the weight of the plant is 0.2 kg. Mid-ripening species have large, darker leaves than early-ripening ones.

The most popular autumn varieties: leek Kazimir, Pobeditel, Elephant, Dobry Molodets, Kilima, Tango.

1. Winter. Ripens for more than 6 months. The leaves are dark with a characteristic bluish waxy coating. The leg is thinner than that of autumn and summer varieties, does not exceed 2 cm in diameter. They are distinguished by high cold resistance and a thick, bleached part.

Winter varieties include: leek Alligator, Karantansky, Bandit, Autumn Giant, Mercury.

Early ripening varieties grow quickly, have a high above-ground part (up to 1.5 m), and are not winter-hardy. The harvest period is from August to early September. Mid-season varieties have powerful leaves that are tightly located on the false stem. Mature plants can tolerate low temperatures environment to minus 15 degrees. Ripen in early October. Late-ripening varieties are characterized by a short stem (0.14 m), slow development, and a very dense arrangement of leaves on the stem. Cold and winter hardy. In the southern regions, harvesting occurs from November to April.

Due to the long growing season, winter varieties are not grown in northern latitudes. Summer and autumn species are cultivated in the middle zone.

How to eat leeks correctly

Many people, having tried leeks once, refused to eat them, arguing that their green part was too hard and did not soften even after cooking. But the main mistake of this statement is that only the stem and, at most, the light green part of the leaves are eaten. They have a unique taste, unlike regular onions.

Is it possible to eat the green part?

The green part is really very tough and should not be eaten. It is almost impossible to make it softer, but it is also inappropriate to throw it away. Many experienced chefs use it to make a so-called bouquet garni - this is a bunch of dried herbs (basil, parsley, rosemary, tarragon and other components), tied with thread. It is used in the preparation of various soups. The bouquet is lowered into the pan after the water boils and removed a few minutes before cooking. It adds amazing flavor to the dish, making it richer and brighter.

Another great way to use the green part is as a base for steaming dishes.

Even beginners in gardening can cultivate leeks. The main thing is not to neglect the basic recommendations of professional farmers:

1. The vegetable is propagated by seeds or seedlings. The land must be carefully prepared for sowing or planting seedlings. Leeks require fertile and moist soil.
2. The correct choice of predecessors in the garden is also important. It’s good if cabbage or Butterflies previously grew on the site. An unacceptable predecessor that threatens the death of the vegetable is onions.
3. It is not recommended to irrigate the crop frequently - one procedure every 5 days is enough.
4. The soil in the garden bed must be regularly loosened and freed from weeds.
5. The crop requires the systematic application of complex fertilizers such as “Nitrophoska” or “Kemira”.

What can be cooked from leeks: recipes

The most famous recipes with leeks are salads, soups and numerous open pies. It makes an excellent side dish if you simply simmer it with a little lemon juice. It goes well with tomatoes, which is why it is often used on bruschetta. When cooked for a long time, the leek becomes soft, which can be useful when it is necessary to thicken stewed vegetables.

Creamy soup with salmon

This is one of the best recipes for first courses with leeks. But technically it can be used in any traditional soup that calls for leek.

To prepare creamy salmon soup you need the following ingredients:

• 1.5 kg of fresh salmon;
• 200 g smoked pink salmon;
• 1 carrot;
• 3–4 potatoes;
• 1 small celery root;
• 1 large leek stalk;
• 1 head of fennel;
• 1 small bunch of dill;
• 400 ml cream with a fat content of at least 20%;
• 1 tbsp. flour;
• salt and white pepper - to taste.

The sequence of actions should be as follows:

1. Gut the fish, cut off the tail, fins and head (be sure to remove the gills), put them in a saucepan and fill with 2 liters of clean water. Place on medium heat and bring to a boil. Afterwards, remove the resulting foam and continue cooking for half an hour.
2. We fillet the rest of the carcass, remove the bones and divide into small portions. We do the same with pink salmon.
3. We wash and peel the vegetables. Cut carrots and celery into small strips, potatoes into medium-sized cubes. We chop the leek into rings, and first cut the fennel in half, then each half into 3-4 parts.
4. First add carrots and celery to the barely boiling broth, after 7-10 minutes add potatoes and fennel. Add the leeks to the pot last.
5. When all the vegetables in the broth are almost ready, add the fish. Boil it for 5 minutes.
6. In a separate container, mix flour and cream, chop the dill quite coarsely and add it to the cream mixture. It must be salted; if desired, you can add a little white pepper. Bring the mixture to a boil, stirring constantly, then remove from heat, cover with a lid and let it brew for 5-7 minutes.
7. Pour the broth into plates and add 50 ml of creamy dressing to each.

Video:

open leek pie recipe Expand

Salad with leeks and mayonnaise

This salad will appeal to those who prefer to use mayonnaise as a dressing. To prepare it you need to take:

• 5 medium-sized leeks;
• 2 eggs;
• 200 g pickled cucumbers;
• 100 g mayonnaise;
• salt, pepper - to taste.

Cooking process:

1. First of all, boil the eggs hard, immediately put them in cold water, peel them and cut them into medium pieces.
2. Wash the leeks well, remove the green part, and cook the white stems in salted water. After cooling, cut it into slices.
3. We also cut the cucumbers into small cubes of the same size as the other components of the dish. Mix all the ingredients of the salad and season with mayonnaise. If desired, decorate with fresh herbs.

Leek salad with olives

Young leeks are ideal for salads with any dominant ingredients. This simple salad is perfect as a vitamin bomb during the cold season. You will need:

• 450 g celery stalks;
• 450 g leek legs;
• 2 large potatoes;
• 100 ml olive oil;
• 1 head of regular onion;
• 250 g olives (pitted);
• juice from 1 lemon;
• salt and pepper - to taste.

Sequencing:

1. We wash the celery and cut it into large pieces (up to 2 cm), chop the leek into rings.
2. Cut the potatoes into medium cubes, peel the onion and finely chop.
3. Heat the olive oil in a deep frying pan, add the onion and fry until it softens (about 7 minutes). Add potatoes and celery to the onions and simmer them a little.
4. Pour 1 cup of boiling water into the vegetables, turn the heat down a little, cover with a lid and simmer for about 15–20 minutes.
5. Remove the lid, stir and cook the ingredients until fully cooked for another 5-8 minutes.
6. Add olives to the vegetables, mix, salt and pepper, transfer to a salad bowl, pour over lemon juice and the remaining olive oil.

Video:

leek leaf pancakes Expand

How to bake leeks

It is best baked as part of some savory baked goods. This will allow all its notes to open up and harmoniously combine with the tastes of other components.

Shepherd's Pie with Leeks and Turkey

In the original recipe, all the ingredients for the pie were simply leftovers from a holiday. Today, shepherd's pie has become a full-fledged dish that deserves a place on the holiday table. To prepare it you will need:

• chicken broth - 2 cups;
• leek – 2 large stalks;
• carrots – 2–3 pcs.;
• olive oil – 3 tbsp;
• garlic – 3 cloves;
• wine – 70 ml;
• green peas – 200 g;
• flour – 3 tsp;
• sage – 2 tsp;
• turkey or chicken – 0.5 kg;
• salt, pepper - to taste.

For puree:

• potatoes – 1 kg;
• egg – 1 pc.;
• butter – 1 tbsp.
• olive oil – 1 tsp;
• salt, pepper - to taste.

How to cook:

1. Fry the chopped carrots and leeks in olive oil for 7 minutes until they become soft.
2. Pour in the wine and stir it with the vegetables until the alcohol evaporates. Add the sage and flour and continue to fry until the flour turns brown (a few minutes).
3. Pour in the broth, bring to a boil, reduce the heat to low and leave until the broth becomes thicker. This is approximately 5–7 minutes. Readiness can also be determined by the condition of the carrot - it should be soft.
4. In a separate frying pan, fry the turkey fillet, cut into small pieces, until cooked. Next, transfer it to the vegetables, add peas and be sure to add salt and pepper.
5. To prepare mashed potatoes, first wash, peel and cook in salted water until tender. Bring it to a puree by adding butter and olive oil, as well as an egg.
6. Place vegetables with turkey in the first layer in a baking dish, and mashed potatoes on top, spreading evenly over the entire surface. Place in the oven preheated to 180 degrees for 35 minutes.

What can you replace leeks with?

Traditionally, leeks are replaced only with standard onions. But after cutting, you need to pour boiling water over it - this will remove the bitterness. In recipes that use leek as a pie filling, cabbage can be used instead. In salads it is replaced with green onions and garlic. But you can also take rue - this is a unique spice, which in taste and aroma is a symbiosis of garlic and onion.

Video:

how to cook leeks deliciously Expand

Onion diet

Leek normalizes metabolism, improves the functioning of the gallbladder, liver, gastrointestinal tract and has a diuretic effect, due to which it is recommended for use by overweight people. In addition, onions contain rutin, which prevents the formation of fat cells. To gain harmony, vegetables are included in the daily diet as an independent dish or side dish.

Remember, the maximum amount of nutrients is concentrated in a fresh product. Bulbous vegetables contain chromium, which suppresses cravings for sweets and appetite, and controls blood glucose levels. In addition, leek is low in calories - 36 kcal per 100 grams of product.

During the weight loss period, bulbous vegetables should dominate the diet. They can be eaten raw or boiled. To make the diet effective, limit your intake of fats and carbohydrates. It is highly not recommended to fry vegetables.

In a week of onion menu you can become 2-4 kg lighter.

Diet

Day No. 1

• breakfast – tomato – 0.5 pcs., cottage cheese 5% – 10 g, black bread – 1 slice, leek – 1 pc., unsweetened herbal tea – 1 cup;
• second breakfast – apple and carrot puree – 100 g;
• lunch - onion soup - 250 ml;
• afternoon snack – mix of tofu, pineapple and garlic – 150 g;
• dinner - salad of boiled chicken, corn, eggs, leeks - 100 g.

Day No. 2

Day No. 3

• breakfast – steamed scrambled eggs with tomatoes and onions – 150 g;
• second breakfast – grapefruit juice – 150 ml;
• lunch – stewed vegetables with onions – 250 g;
• afternoon snack – green smoothie made from spinach, leek and celery – 200 ml;
• dinner – cottage cheese with spinach and garlic – 150 g.

Day No. 4

• breakfast – rye bread – 1 slice, onion jam – 15 g, fruit tea – 1 cup;
• second breakfast – pear – 1 piece;
• lunch – salad of squid, cucumber, leek, apple and egg, seasoned with lemon juice – 150 g;
• afternoon snack – onion pie with arugula and spinach – 100 g;
• dinner – vegetarian soup – 150 ml.

Day No. 5

• breakfast – low-fat grain cottage cheese – 10 g, black bread – 2 slices, leek – 1 piece, tomato – 0.5 piece, tea with lemon;
• second breakfast – onion casserole – 100 g;
• lunch – boiled turkey with caramelized leek – 150 g;
• afternoon snack – orange jelly – 100 g;
• dinner – salad of bell peppers, spinach, cucumbers, tomatoes and leeks – 100 g.

Day No. 6

• breakfast – oatmeal – 100 g, omelette with onions – 50 g.
• second breakfast – garlic salad – 100 g;
• lunch – pizza with low-calorie cheese and onions – 150 g;
• afternoon snack – salad with prunes, bell peppers and leeks – 100 g;
• dinner – zucchini soup, leek – 100 g, cucumber – 1 pc.

Day No. 7

• breakfast – tomato – 1 piece, durum wheat pasta with onions – 150 g;
• second breakfast – freshly squeezed apple juice – 150 ml;
• lunch – pureed onion soup with croutons – 200 ml;
• afternoon snack – leek bread – 2 pcs;
• dinner – tomato juice with basil, garlic – 1 glass.

The onion diet is contraindicated for people with diseases of the digestive tract and a tendency to flatulence, as well as pregnant and lactating women. Leek enhances intestinal motility, stimulates metabolism, gives satiety, and saturates the body with nutrients.

Selection rules

To select fresh leeks, pay attention to the following characteristics:

• absence of spots and contrasting shades on the white part;
• light and pure root;
• the length of the white part according to the quality standard is no more than 6 cm;
• stem diameter - 1.5 cm;
• matte surface without shine;
• absence of growths and compactions on the stems;
• the correct shape of the leg is cylindrical;
• there is no sticky residue, mucus or moisture on the surface.

Features of use for weight loss

Due to its low calorie content and complete absence of fat, leeks are part of many diets and nutritional systems for weight loss. Weight loss is also facilitated by the diuretic properties of the vegetable and its usefulness for the gastrointestinal tract, the ability to normalize metabolism. The vegetable is added to various soups, salads and casseroles.

Important! Do not throw away the green leaves of the plant! You can wrap herbs in them for broth or use them as a base for a steamer.

A worthy alternative to the usual onions is leeks. It has a more subtle, sweet and mild taste and, when cut, will not make anyone shed bitter tears.

This bow is truly versatile. It can be consumed in absolutely any form: fresh, after heat treatment, dried, pickled and even frozen. Leeks are suitable for cooking both as an independent product and as a component ingredient. How leeks are useful for our body, what potential harm there is, you will learn from this article.

The Emperor of Rome, Nero, was nicknamed “the leek eater” because he regularly ate large quantities of it. This helped him maintain his vocal cords while delivering long speeches.

Composition of leek

The highest concentration of nutrients is in the upper part of the onion stem, so you should not throw it away when cooking.

Useful properties of leeks

In Russia, leeks are much less known compared to leeks, but they are already actively gaining popularity among people who care about their health, since this vegetable is incredibly rich in nutrients.

1. Helps with anemia

   Anemia is characterized by a decrease in the blood of the iron-containing pigment hemoglobin, which is responsible for saturating the blood with oxygen. Leeks help increase hemoglobin levels as they help replenish iron deficiency in the blood. And with the help of vitamin C contained in onions, iron is better absorbed.

2. Has anti-inflammatory and antibacterial properties

   The antimicrobial properties of leeks are not as strong as those of garlic, but they can protect against bacteria. Thanks to its essential oils, leeks can help reduce symptoms associated with flu and colds. Adding this vegetable to your regular diet is an excellent prevention of respiratory diseases.

   For insect bites, onion pulp relieves inflammation and stops pain. Leek juice is excellent for treating arthritis, gout and urinary tract inflammation.

3. Great aphrodisiac

   The positive effect of leeks on sexual activity has been known for a very long time. To avoid problems in the intimate sphere at the right time, you need to regularly drink a cocktail of leek and celery stalks, chopped in a blender.

4. Normalizes digestion

   Leeks support healthy digestion as they are a dietary source of prebiotics. Prebiotics stimulate digestion and strengthen the stomach, kidneys and intestines. The fibers present in onions improve the digestibility of food, prevent bloating and flatulence, and are an excellent prevention of constipation, and the juice squeezed from leek removes toxins from the body, improving the cleansing of the large intestine.

5. Stabilizes blood pressure

   Leeks contain the flavonoid kaempferol, which stimulates the production of nitric oxide, which acts as a natural relaxant and dilator of blood vessels. This reduces the strain on blood vessels and reduces the risk of hypertension. The high content of vitamin K in onions also helps maintain normal blood pressure.

6. Good for the heart

   High levels of an amino acid called homocysteine ​​in the blood can increase the risk of cardiovascular diseases such as coronary heart disease and atherosclerosis. Leeks contain biologically active forms of folic acid, which are involved in reducing the concentration of homocysteine ​​in the blood.

7. Promotes weight loss

   Like all fibrous vegetables, leeks must be chewed thoroughly, which significantly prevents overeating, because the large amount of fiber creates a feeling of fullness and naturally reduces appetite. The low calorie content of this vegetable will allow you to include it in any diet and help with weight loss.

8. Lowers cholesterol levels

   Leek fiber plays a leading role in lowering cholesterol levels by facilitating bowel movements. The beneficial substances contained in onions help remove excess cholesterol from the body and reduce cholesterol production in the liver. Reducing the absorption of cholesterol through the intestines is the first step in preventing the development of atherosclerotic plaques.

9. Strengthens the skeleton

10. Improves vision

    Leeks are a source of antioxidants vital for healthy vision: lutein and zeaxanthin. They filter harmful sun rays The article presents a large number of scientific research results indicating the benefits of sunlight for human health. and thus protect the tissues of the eye. With age, the supply of these nutrients decreases and can cause blindness. Eating leeks in sufficient quantity improves eye health by providing a balance of lutein and zeaxanthin.

11. Powerful antioxidant

    Leeks are a valuable source of antioxidants such as polyphenols. These antioxidants help fight against free radicals, preventing aging and the development of chronic diseases.

12. Indispensable for pregnant women

    Folic acid, which leeks are rich in, is an essential part of a pregnant woman's diet. It is vitamin B9 that helps produce DNA for the formation of new cells and prevents the child from developing birth defects associated with the formation of the spine and brain.

13. Heals the nervous system

    To maintain normal nervous system function, a sufficient amount of phosphorus, magnesium and folic acid is necessary. It has been scientifically proven that people who added leeks to their diet improved memory and concentration, increased the brain's ability to process information, and increased resistance to stress.

14. Strengthens immunity

    Leeks are undoubtedly an excellent source of vitamin A: just one hundred grams of the vegetable contains about 33% of the daily value. Vitamin A can also be considered an anti-infective vitamin, as it supports the health of the mucous membranes of the nose, throat, genitourinary system and digestive tract. In addition, vitamin A plays an important role in the development of white blood cells.

15. Cancer Prevention

    Leeks contain phytonutrients called allyl sulfides. They are believed to stimulate the production of enzymes that inhibit the growth of malignant tumors such as prostate, colon and ovarian cancer.

Leeks - harm and contraindications for use

No matter how useful leeks are, you should not eat too much of them at one time, as it may cause headache. Women who are breastfeeding should use onions with caution, as the taste of milk may change and the baby may refuse to latch on. Children under six months should be given leeks with caution and only in boiled form to avoid bloating and colic.

Those who have been diagnosed with:

• acute form of diseases of the stomach and duodenum;
• kidney and bladder ulcers;
• the presence of oxalate stones in urolithiasis;
• food allergy.

An image of a leek appears on the royal badge of Wales. Legend has it that in the 6th century, before the battle against the Saxons, which took place in the onion field, Bishop David of Menevia suggested that the soldiers of his army attach a piece of leek to each helmet. This trick helped the Welsh distinguish their soldiers from the enemy in battle and ultimately brought them victory.

Leeks are truly a unique vegetable: when stored properly, the content of ascorbic acid in the stem increases by more than one and a half times.

In the Middle Ages, there was a belief that a girl who dreams of seeing her future husband in a dream should hide several stalks of this onion under her pillow.

In Great Britain, this vegetable is so popular that the Leek Society was founded. Its followers share with each other the secrets of cultivating onions and exchange interesting recipes for dishes created from them.

Leek is a truly unique plant that has beneficial properties. Many people do not know that leeks are not only used in cooking, but are also actively used in alternative medicine to treat various diseases. The health benefits of leeks are by no means exaggerated; even doctors admit this fact.

Description

This vegetable belongs to the annual plants of the onion family. It differs from an ordinary onion in that it does not have a bulb. The end of the plant has a slight thickening. The vegetable also has bluish-green feathers and a characteristic aroma.

There are different types of this vegetable, in which the stem can be:

• short;
• thickened;
• elongated.

In terms of taste, leeks do not remind everyone of the usual onions. It has a slightly spicy and sweet aftertaste. Because of this, it is often used as a seasoning for most dishes.

Chemical properties and calorie content

Leeks are unique not only because of their taste; the vegetable is also interesting in its chemical composition. It contains a large number of useful microelements and minerals that are beneficial for human body.

It is worth noting that 100 grams of the product contains 1/3 of the daily requirement of vitamins A and C necessary for the human body. Moreover, during storage, the amount of vitamin C only increases over time. This feature of leeks is unique.

Many doctors recommend consuming leeks in the autumn and winter seasons, when the human body is in dire need of vitamins and beneficial microelements. Among other vitamin complexes that are found in this vegetable, we can highlight:

Important! The plant also contains useful mineral compounds: iron, sodium, phosphorus, calcium, potassium and others. Leeks contain folic acid and essential oils.

The calorie content of the vegetable is only 33 kcal/100 g of product.

Benefits of leeks

The benefits of the plant for the human body are truly great. Course or regular consumption of vegetables strengthens the immune system and helps get rid of serious diseases.

It is worth noting that the vegetable is often used to strengthen nails. You just need to grate the vegetable on a fine grater and apply the resulting paste to your nails. It will only take half an hour for the nails to strengthen in this way and absorb useful microelements.

Onions are also effective in treating sunburn and calluses. It is enough to grind the onion into a paste and apply it to the problem area for a while (about an hour). Afterwards, it is recommended to rinse off the remaining onion under warm running water.

For digestion

Since ancient times, people have known that leeks are good for the digestive system. For example, the benefit of leek soup for digestion is to normalize the process of secretion of gastric juice, due to which food is better digested, and the walls of the stomach more actively absorb beneficial microelements.

This vegetable improves appetite and does not irritate the gastric mucosa. The plant improves liver function and has a choleretic effect. Leek has an antimicrobial and anthelmintic effect, due to which pathogenic microorganisms are inhibited in the intestinal flora.

The juicy part of the vegetable contains healthy dietary fiber, which normalizes the intestinal microflora and also stimulates its motility.

For the heart and blood vessels

Leek is also beneficial for the cardiovascular system. The green and white parts of the plant contain microelements that are beneficial for the heart muscle. The high content of calcium, potassium and magnesium ensures normal rhythmic contractile activity of the heart muscles. This type of onion delivers beneficial microelements to the body that normalize lipid metabolism.

A large amount of ascorbic acid, which is contained in the plant, is actively involved in the synthesis of elastin and collagen. These substances are the basis of connective tissues, which make up almost half of the total body weight. Collagen increases the elasticity of blood vessels, skin, ligaments and other organs.

Vitamin C also plays a significant role, which is responsible for the process of normalizing hematopoiesis. Without this, it is impossible for the intestines to fully absorb iron, which is necessary for normal hemoglobin synthesis.

For weight loss

Many nutritionists include leeks in their daily diet due to their low calorie content. A significant role is also played by the fact that leek plays a huge role in the process of normalizing digestion. Due to the fact that the vegetable helps normalize metabolic processes, harmful substances, poisons and toxins are better naturally removed from the body.

People also note the unique taste of leek. Thanks to it, you can diversify the prepared dishes for a person “on” a strict diet. Leeks perfectly satisfy the feeling of hunger, which is a particularly important factor for people losing weight.

For diabetes

Moreover, the plant contains a large amount of useful substances and microelements that are needed to prevent complications of diabetes. Leek also normalizes fat metabolism, which is disturbed in this serious disease.

Application in cosmetology

Experienced cosmetologists could not help but note the beneficial qualities of this vegetable. The following cosmetic products are made on its basis:

• skin nourishing creams;
• face masks;
• balms, shampoos and hair conditioners and much more.

The delicate consistency of leek ground into porridge has a cleansing effect on the skin; many cosmetologists recommend using this mask at home. In essence, this mask is a harmless peeling, thanks to which you can remove the stratum corneum from the epidermis.

Due to the fact that onions contain many useful substances, they are also beneficial for hair. Leek gruel rubbed into the scalp will not only strengthen the hair roots and give the hair extra shine, but also eliminate dandruff.

Use in folk medicine

Fans of alternative medicine use this plant to prepare various decoctions, lotions and tinctures that help effectively fight various diseases.

Treating various skin lesions with leek is incredibly easy. All that is required is to grind the plant into a pulp using a grater, blender or meat grinder, and apply it to the problem area for a while. It is advisable to leave the compress overnight. Thanks to this recipe, you can get rid of pain and swelling after being stung by a bee, gadfly and other insects.

Leeks are also often used to treat the following diseases:

1. For a sore throat. There is an effective and rather old recipe for a speedy cure for a sore throat. For these purposes, you will need to gargle with fresh leek juice or drink it for several days, after which the disease will certainly subside.
2. For pneumonia. For this disease, it is recommended to inhale using plant vapors. The preparation recipe is quite simple: the onion is finely chopped and placed in a jar, after which the patient needs to inhale the steam for a certain time. It is worth noting that each subsequent inhalation involves the use of a new portion of onion. It is not recommended to store it in this form.
3. With a runny nose. People suffering from a severe runny nose use the following treatment method with leeks: put a few drops of fresh onion juice into the nostrils twice a day. Some people soak cotton swabs in onion juice and place them in each nostril for a couple of hours.
4. For potency. To restore normal potency, you need to include celery and leek in your daily diet. It is recommended to grate these products, mix them in equal quantities and consume several tablespoons 3 times a day. The course of treatment is three months.

Contraindications and harm of leeks

The vegetable is strictly contraindicated in the presence of inflammatory processes in the intestines or stomach. Also, when fresh, it should be consumed with extreme caution by those people who suffer from excessively high acidity.

• intestinal inflammation;
• ulcer;
• inflammation of the stomach.

Leeks in cooking

Leeks are added to a large number of prepared dishes. All types of leeks have a pleasant specific taste and aroma. Leeks go great with pies, vegetable or meat casseroles, and with stewed cream. Leek soup is especially popular among fans of healthy food.

The vegetable can be consumed fresh, fried or boiled. It is worth noting that this product adds an exquisite taste to fresh vegetable salads, fish and meat dishes.

Advice! Before using leeks to create culinary recipes, they must be thoroughly washed under running water.

The fact is that due to the unique structure of the lower part of the bow, small pebbles and earth can accumulate in it.

Storing leeks at home

There are important recommendations that can help ensure the safety of leeks at home. You should be aware that this vegetable needs to be stored differently than ordinary onions. The vegetable loves a cool and dark place. It is not recommended to keep leeks fresh for more than 6 months, despite the fact that the concentration of vitamin C in them increases over time.

You can use quick freezing to store vegetables. Before this, the plant must be thoroughly washed under running water and chopped into small circles. After this, you need to place the crushed contents in a plastic bag, tie it tightly and place it in freezer, in which the temperature is at least -15°C. In this state, the vegetable can be stored for a long time and retain its beneficial properties.

Finally

The health benefits of leeks are truly great. By including this product in your daily diet, you can prevent the occurrence of respiratory viral diseases and generally strengthen the immune system. However, it is worth paying attention to the existing contraindications for using leeks, so as not to harm your own health.

Did you find this article useful?