Dishes from vegetables and mushrooms are not only delicious, but also rich in nutrients such as vitamins, carbohydrates and mineral salts necessary for human health. Cooking these dishes requires careful adherence to certain rules to preserve their beneficial properties.

The first rule is that immediately after the initial processing, vegetables should be heat treated to avoid the loss of vitamin C. It is also important to put vegetables in dishes in sequence, so that they are cooked at the same time and do not overheat.

To preserve vitamins, it is recommended to cook vegetables in a closed pot at a low boil. Beets, carrots and peas should be cooked without salt, so as not to degrade their flavor.

Green vegetables should be cooked in plenty of water at a rapid boil to preserve their bright color. Quick-frozen vegetables should be put into boiling water without defrosting.

Before cooking stews, it is recommended to fry vegetables so that they retain their cut shape. When frying, vegetables are placed on a preheated frying pan and fried on both sides until a golden crust is formed.

For baking, it is recommended to boil, stew or fry vegetables beforehand and then bake them at a high temperature until a ruddy crust is formed. When serving dishes, they can be sprinkled with finely chopped parsley, dill or green onions, which will add freshness and flavor.