Soak the fern in salted water for 2 hours so that it does not taste bitter. Boil the fern for 20 minutes .
How to cook fern
You will need – fern, water, salt
1. Rinse fresh fern stalks, cut off the tips with the rudiments of leaves and soak for two hours in salted water.
2. Fill the pan with plenty of water, boil and place the whole fern stalks in boiling water, salt (two tablespoons of salt for each liter of liquid).
3. Wait for the secondary boil, after 5 minutes of cooking at minimum heat, drain the water into the sink, put the fern in a colander and rinse (you need to change the water in order to eliminate the strong bitterness that is inherent in the plant).
4. Boil a large amount of water again, place the fern shoots there and cook for another 12 minutes. The readiness of the plant is determined by its elastic, not brittle structure (the finished fern should remain slightly crispy).
5. Drain the boiled shoots into a colander, shake, leave over the sink to remove excess liquid and cool the fern.
How to boil fern without soaking
1. Rinse freshly picked fern shoots with cool water before cooking, cut off the tips.
2. Place fern stalks in a large pot of boiling water, salt and cook for 7 minutes.
3. Drain the water, rinse the fern shoots and put them into new boiling water, cook for another 12 minutes.
4. Taste 1 fern stalk: if bitter, then cook for another 5 minutes.
5. Move the boiled fern to a colander to get rid of excess liquid.
How to cook fern soup
Products for soup
Fresh fern – 500 grams
Pork fat (can be replaced with butter) – 150 grams
Potato – 3 pieces
Onion – 1 head
Flour – 1.5 tablespoons
Salt and pepper – to taste
Sour cream – 1 tablespoon in a plate
Water – 1.5 liters
How to cook fern
Salo cut into thin layers. Peel and finely chop the onion. Heat the pan, put the bacon and onion, fry for 5 minutes. Wash and dry the fern, cut into pieces 2-3 cm long, simmer for 20 minutes under the lid, then add flour and fry, stirring, for 3 minutes.
Peel the potatoes, cut into cubes with a side of 1 centimeter. Pour water into a saucepan, put on fire. As soon as the water boils, put the potatoes in it, cook for 10 minutes. Put lard with fern in a saucepan, add salt and pepper, mix and cook for another 10 minutes.
Serve soup with sour cream.
Useful about the fern
The shoots of young ferns (of the bracken species), 10-15 centimeters, are suitable for food. At the same time, the length of the fern shoot should be 17-22 centimeters. It is recommended to collect fern only in ecologically clean places. An edible fern is easily broken off, and its tip is crocheted. For the convenience of subsequent processing, the fern is recommended to be collected in bunches during collection. The fern requires a very careful attitude, as a broken fern deteriorates faster. It is recommended to prepare the fern in the next 1-2 hours after collection.
The fern season is from April to June, depending on the change of weather: after 3-4 weeks, the snow melted.
Calorie boiled fern – 34 kcal / 100 grams.
How to cook cabbage soup with fern
Products for cabbage soup with fern
For a 4-liter saucepan
Fern (salted or fresh) – 300 grams
Beef or pork stew (or meat on the bone) – 1 can of 500 grams
Cabbage – 300 grams
Vegetable oil – 3 tablespoons
Onion – 2 pieces
Garlic – 4 teeth
Dried basil – 2 teaspoons
Ground black pepper – 1 teaspoon
Dill – 1 small bunch
Salt – 1 teaspoon
How to cook cabbage soup from a fern
Pour water into a saucepan, put on fire. Wash the cabbage, remove the upper damaged leaves, chop finely, put in a saucepan and cook for 15 minutes.
Peel and chop the onion and fry in vegetable oil. Cut the fern, add to the pan with onions and simmer, covered, for 20 minutes. Put the fried vegetables in a saucepan and cook for another 10 minutes. Open the stew, cut or mash, put in the soup and cook for 7 minutes. Peel and finely chop the garlic, mix with salt and put in the soup along with the basil.
Serve fern cabbage soup with sour cream and finely chopped dill.
How to cook fern in Korean
Products
Fern stalks – 700 grams
Fresh carrots – 2 pieces
Onion – 2 pieces
Garlic – 1 clove
Soy sauce – 1/2 tablespoon
Vegetable oil – 2 tablespoons
Pepper – 1 pinch
How to cook Korean fern
1. Wash a couple of fresh carrots with water, peel, grate using a Korean carrot grater along the long side of the vegetable or cut into long thin strips by hand.
2. Peel and chop two medium onions into medium-sized cubes.
3. Heat a saucepan over moderate heat, pour two tablespoons of vegetable oil and place grated carrots and diced onions in it, simmer in a saucepan for 5 minutes until the onion acquires a ruddy golden hue.
4. Rinse the fern stalks, cut off the tips and place in a large saucepan completely filled with boiling water, salt the broth (put two tablespoons of salt for each liter of water taken).
5. After boiling the liquid, do not remove from heat for another 5 minutes and drain the water over the sink through a colander, pour water over the shoots again and cook for 12 minutes (the fern should remain crispy).
6. Transfer the finished fern stalks to a colander, which is placed over the sink and let the remaining water drain, then transfer the stalks to the stewpan to the vegetable mass.
7. Add a pinch of pepper, half a tablespoon of soy sauce, a squeezed garlic clove to the dish and simmer for 5-7 minutes.