Turnip "Tokyo Cross" F1

White Turnip ''Tokyo Cross'' F1 - Brassica rapa L. var. rapa.
Early ripe variety for spring crops. Root crops are white, medium-sized and rounded. They are harvested 5-6 weeks after sowing the seeds.
Turnip grows best on loamy and sandy loamy fertile soils. As predecessors are recommended: cucumber, tomatoes, legumes. Bad predecessors are cruciferous plants.
A plot for turnips has been prepared since autumn. For deep digging, compost (3-4 kg / m2), superphosphate (30 g / m2), potassium sulfate (15-20 g / m2) are added; ammonium nitrate (8-10 g/m2) is added in spring. Manure is undesirable.
Seeds are sown at the end of April (a month before sowing, the soil is covered with a film) in rows with row spacing of 15-20 cm to a depth of 1.5-2 cm. After germination, the plants are thinned to a distance of 10-15 cm.
For winter storage, seeds are sown in mid-July.
Care consists in loosening the soil, weeding, watering, thinning and pest and disease control.
HARVESTING AND STORING.
Summer ripening turnips are harvested selectively. For winter storage, it is harvested at a time until frost.
Stored in boxes, sprinkled with sand, at a temperature of 0 + 1 ° C.

Recipes:
Borscht with turnips.
Add, cut into cubes, potatoes and turnips in the prepared bone broth, and cook until half cooked. 10 minutes before the end of cooking, add boiled and chopped beets, onions, carrots, tomato puree, spices, salt, sautéed in lard or margarine and cook at a low boil until tender. When serving, season borscht with sour cream.
500 g of beef or veal bones, 1 beet, 4 potatoes, 2 turnips, 1 onion, 1 carrot, 3 tbsp. spoons of tomato puree, 20 g of lard or margarine, 1 tbsp. spoon of 3% vinegar, 2 tbsp. spoons of sour cream, spices, salt - to taste.
Norman soup.
Cut turnips, carrots and onions, put in a saucepan and fry in butter over medium heat, pour in broth and add potatoes. Bring to a boil and cook over low heat for 15-20 minutes until the potatoes are soft. Add boiling milk, sour cream and butter. Serve the hot soup. You can pre-put croutons on the plates.
200 g turnips, 150 g carrots, 150 g onions, 40 g butter, 400 ml meat broth, 200 g potatoes, 100 ml milk, 100 g sour cream.
Okroshka with turnip.
Boil turnips, cauliflower and carrots in salted water, then remove, let drain and cut into cubes. Cucumbers cut into cubes or thin circles. Finely chop the green onion, mash with a spoon, sprinkle with salt and leave for 20-30 minutes so that the onion becomes soft and releases juice. Peel the eggs and separate the whites from the yolks: chop the whites finely, and grind the yolks with mustard. Add crushed yolks, sour cream, sugar and salt to green onions, mix everything, dilute with bread kvass and add chopped turnips, cauliflower and carrots. When serving, sprinkle with chopped dill.
2 turnips, 1/2 head of cauliflower, 1 carrot, 2 fresh cucumbers, 50-75 g green onions, 2 hard-boiled eggs, 2 tbsp. spoons of sour cream, 1 teaspoon of sugar, 1 liter of bread kvass, dill, salt - to taste.
Turnip stuffed.
Boil peeled and washed turnips in water for 15-20 minutes. Then, with a teaspoon, remove the core from the turnip, leaving the bottom and walls intact, chop it or finely chop it and, adding a little water, simmer until tender, then add semolina, cook thick porridge, salt to taste and fill the turnip with it. Put the stuffed turnip in the pan, sprinkle with breadcrumbs on top, grease and bake in the oven (20-25 minutes). When serving, top with sour cream sauce. Turnips can be filled with vegetables or minced meat prepared for cabbage rolls.
Turnip stew.
Peel the turnips, cut into slices and, adding a little hot water, simmer over low heat under the lid. When the turnip is soft, pour in the dressing made from wheat flour, stirred in milk or cooled meat broth. Add salt, sugar to taste and boil. Serve on the table, seasoned with butter or margarine.
3 turnips of medium size. Refueling: / st. a spoonful of wheat flour, 1/4 cup milk or meat broth.
Turnip in sour cream.
Wash the turnip and cut it in half, and then each half into three or four more pieces. Peel the pieces and give them the same shape (the size of a walnut). Wash and dry on a towel. Put the turnip prepared in this way in a shallow saucepan and simmer for 20-25 minutes over medium heat, shaking the pan from time to time so that the turnip does not burn. Add salt at the end of the stew. Prepare a white sauce from butter and flour, diluting it with milk. When the sauce is cooked, pour sour cream into it, pour the sauce over the turnip and simmer it over low heat for about 20-30 minutes more. Serve with croutons or croquettes.
800-1000 g of turnip, 100 g of butter, 20 g of flour, 250 ml of milk, 50 g of sour cream.

Eng.: Turnip. Suom.: Nauris. Sven.: Majrova.