Elecampane "Devjat Sil" (Horse-heal)

Candied elecampane roots.
Wash the dug up elecampane roots, scrape off the skin, cut crosswise into pieces and cook in a small amount of water over low heat. Change the water several times. When the roots are boiled, drain the water, pour sugar syrup over them (for 1 glass of water - 2 glasses of sugar) and cook until transparent. Then remove the roots from the syrup, spread them on butter paper, sprinkle with powdered sugar and leave in a cool place to dry. Serve candied roots with tea.
Elecampane root jam.
Boil the elecampane root twice, drain the water, and chop finely. Grind the sour raw material, mix with elecampane root, add water and simmer over low heat for about two hours. This jam is harmless for diabetics. Such prolonged boiling in an acidic environment (as in the case of the following recipe) is necessary to convert the indigestible inulin of elecampane into easily digestible fructose.
Elecampane root - 1 kg, sour raw materials (sorrel, sorrel, red currants, sour apples, gooseberries - any one type to choose from) - 0.5 kg, water - 1.5 l.
Tomato sauce with elecampane.
Place tomatoes and peppers in boiling water for half a minute, remove and peel off the skins. Pass through a meat grinder. Finely chop the onion, fry in oil until transparent, but do not brown. Add tomatoes and peppers and simmer until thickened. When the mass begins to thicken, add grated elecampane. Just before it's ready, add the crushed garlic. Serve with meat and pasta.
Tomatoes - 1 kg, onions - 1 pc., sweet pepper - 2 pcs., fresh elecampane roots - 0.5 tbsp. l. (or 1 teaspoon dry), garlic - 3-4 cloves, vegetable oil - 2 tbsp. spoons, salt and ground black pepper - to taste.
Vegetable soup with elecampane.
Peel, rinse and chop the elecampane rhizomes. Chop fresh cabbage, cut potatoes into slices. Grate the carrots and parsley root on a coarse grater, finely chop the onion. Fry onions, carrots and parsley root in oil. Add cabbage, potatoes, elecampane, carrots, parsley and onions to a saucepan of boiling water, and 5-10 minutes before the end of cooking, add salt and finely grated tomato.
Water - 1 l, fresh white cabbage - 200 g, potatoes - 3 pcs., fresh elecampane roots - 0.5 cups, carrots - 1 pc., onions - 1 pc., tomato - 1 pc., parsley root - 1 pcs., vegetable oil - 2 tbsp. spoons, salt - to taste.
Green pea soup with elecampane.
Heat canned green peas in their own juice, boil chopped carrots and parsley root, pass everything through a blender, dip in hot salted meat broth (or water), bring to a boil and add elecampane roots minced through a meat grinder. Dilute the flour with cream to the consistency of sour cream, fry with onions, add to the soup immediately after elecampane and cook for 2-3 minutes. Before serving, place butter, dill and parsley on a plate.
Canned green peas - 100 g, carrots - 30 g, parsley root - 20 g, meat broth - 500 ml, elecampane roots - 20 g, onions - 25 g, flour - 20 g, cream - 20 ml, butter and herbs dill and parsley - to taste.
Meat with elecampane rhizomes in sweet and sour sauce.
Peel the elecampane rhizomes, rinse and finely chop. Cut the meat into small pieces, chop the onion and garlic. Fry everything in oil. Place the meat and vegetables in a saucepan, add the prepared elecampane, water and simmer for 20 minutes. Then add vinegar, tomato paste, honey and spices. Add salt and simmer until done.
Boneless beef - 600 g, fresh elecampane rhizomes - 150 g (or 25 g dried), onions - 2 pcs., garlic - 3-4 cloves, tomato paste - 100 g, table vinegar (6%) - 2 tbsp. l., honey - 2 tbsp. l., black pepper - 4-5 peas, allspice - 2-3 peas, bay leaf - 1 pc., vegetable oil - 2 tbsp. spoons, water - 0.5 cups, salt - to taste.
Semolina porridge with elecampane.
Pour a glass of boiling water over the elecampane root, let it brew in a thermos for 15-20 minutes and strain. Dilute the milk with the infusion and cook the porridge as usual. At the end of cooking, you can add raisins or dried gooseberries.
Dry elecampane root - 1 tsp, semolina - 4 tbsp. l., milk - 1 glass, sugar - 1-2 tbsp. spoons.
Cereal porridge with elecampane.
Bring water and milk to a boil, add grain flakes in a thin stream, stirring, add salt, sugar and chopped elecampane roots. Cook over low heat, stirring frequently, until done. Serve with butter.
Milk - 400 ml, water - 500 ml, grain flakes (any) - 200 g, fresh elecampane (rhizomes and roots) - 50 g (or 10 g dried), butter - 50 g, salt and sugar - to taste.
Drink "Nine Forces".
Cut fresh elecampane rhizomes into pieces and boil in water for 20 minutes, dry ones - 25 minutes. Strain the broth, add honey and cranberry juice, stir and cool.
Fresh elecampane rhizomes - 300 g (or 50 g dry), honey - 150 g, cranberry juice - 0.5 cups, water - 1 liter.
Apple compote with elecampane.
Wash the apples, remove the core and cut into slices. Wash the elecampane rhizome, peel and cut into slices. Place sugar in hot water and dissolve it. Put on fire, bring to a boil, add apples and elecampane. Let it boil 2-3 more times, then add citric acid, remove from heat and cool.
Water - 1 l, apple - 4 pcs., sugar - 150 g, fresh elecampane rhizome - 100 g (or 50 g dried), citric acid - 1 tbsp. spoon.
Kissel with elecampane.
Pour elecampane roots with cold water and cook until softened, drain, add cranberry juice or other berries, sugar, starch diluted in cold water to the broth and bring to a boil.
Dried elecampane roots - 20 g, water - 1 l, cranberry juice or other berries - 200 ml, sugar - to taste, starch for thickening.
Elecampane wine (medicinal and tonic drink).
For a bottle of Cahors or port, take 1 tbsp. spoon of fresh root and cook in a saucepan for 10 minutes (preferably with 1 tablespoon of honey).
Alternatively, pour a bottle of dry red wine into a saucepan, add 0.5 cups of sugar and 20 g of chopped fresh elecampane roots. Bring to a boil and cool.
Elecampane-anise tincture.
Infuse the herbs in vodka for three weeks, sweeten to taste, and tint them yellowish with caramel.
Elecampane (root) - 7 g, anise - 3 g, dried elderflower flowers - 1 pinch, vodka - 1 l.