Carrot "Pierwszy zbior" (First harvest)

* Salted carrots.
Cut off the tops of the carrots, wash thoroughly and place in jars, cover with a thick cloth, put a circle, a weight and pour in brine (400-500 g of salt per bucket of water). This recipe is convenient in cases where there is no other way to keep the carrots from spoiling.
* Marinated carrots.
Soak fresh carrots in water, wash, peel, cut into 8-10 mm thick circles, blanch for 3-4 minutes in boiling water. Pour vinegar and vegetable oil into the jars, place the carrots and peeled garlic cloves. Pour hot marinade and pasteurize liter jars in boiling water for 15 minutes. Seal.
For a 1 liter jar - 1/2 cup of table vinegar. Marinade: 1 l of water, 60-70 g of sugar, 30 g of salt.
* Dried carrots.
Wash the carrots thoroughly, dip them in boiling water for 5 minutes, cool in cold water and peel. Grind on a coarse vegetable grater and spread in a thin layer on a baking sheet covered with white paper. Dry at +60°C. To do this, place the baking sheet over a gas stove on metal tripods 20-30 cm high. When the shavings are dry, continue drying in the oven at a temperature of about +70°C. Store dried carrots in a dry, dark place or in airtight packaging.
* Carrot and apple salad.
Grind the prepared carrots and apples on a grater, add nuts, season with lemon juice or a small amount of vinegar and sugar. If desired, you can add a little kefir. 300 g carrots, 200 g apples, 1-2 tbsp chopped nuts, lemon juice, sugar - to taste.
* Carrot puree soup.
Place peeled and thinly sliced ​​carrots in a saucepan, add 1/2 tbsp butter, a little broth or water, cover and cook until tender, then rub together with the broth through a sieve. Lightly fry the flour with butter, dilute with broth, combine with the grated carrots, stir well, pour in milk and bring to a boil. Salt the finished soup and season with butter.
600 g carrots, 2 tbsp flour, 3 tbsp butter, 4 cups broth, 1 cup milk.
* Carrots baked with sour cream.
Cut carrots into slices, add sugar, salt and fry until golden brown. Then add sour cream and bake in the oven.
3-4 carrots, 3 tbsp sugar, 0.5 cup sour cream, 2 tbsp butter, salt to taste.
* Carrot drink.
Wash fresh carrots, peel, finely grate, pour in cold boiled water and leave for 1-2 hours. Then squeeze, season with sugar and lemon, cranberry or currant juice. Serve in cups.
1 kg carrots, 500 ml water, 80-120 ml cranberry or currant juice, juice of 1 lemon or citric acid, sugar to taste.