Vegetarian burger:

Beetroot-buckwheat patties are ideal for vegetarian burgers:

  • Cut a large wholemeal roll into halves.
  • Roast the halves in a frying pan to give them a crispy surface.
  • Fill the roll with salad, heated vegetarian patties, tomato slices and spring onion.
  • Add mayonnaise or seasoned sour cream as sauce.

Serve with the potato side dish of your choice, such as chips.

Tomato soup:

You can add a little crunch to tomato soup and other puréed soups as follows:

  • Roast bread cubes or crumbled rye crisp bread in butter in a pan. You can also roast various types of seeds in a dry pan.
  • Sprinkle the bread cubes or crumbs and seeds on the soup servings.

Spinach pancakes

Crushed lingonberries are a classic side dish for spinach pancakes. For a bigger appetite, try this smoked fish filling:

  • Crush a piece of boneless and skinless smoked fish with a fork in a bowl.
  • Add sour cream, chopped spring onion or dill and cucumber cut into cubes.
  • Season with salt, black pepper and a dash of lemon juice.
  • Serve with heated spinach pancakes.

Stuffed cabbage leaves:

Enrich the taste of stuffed cabbage leaves with a vegetable filling as follows:

  • Place the stuffed cabbage leaves in a greased baking dish.
  • Add some syrup, soy sauce and crushed black pepper in vegetable stock and pour the mixture over the stuffed cabbage leaves.
  • Heat at around 200 °C in the oven. Pour liquid from the dish over the stuffed cabbage leaves twice during cooking.

Serve with boiled potatoes and a fresh salad.