Автор - | 08.03.2019

As you know, amaranth in food began to use for quite some time. And the first in this were the ancient Aztecs, who prepared from amaranth a lot of various and extremely healthy dishes. Today amaranth is cultivated all over the world.

Interesting: very often, amaranth (shiritsa) is referred to as spinach. For example, Indian spinach, African spinach, Chinese spinach, and more.

Use cases in different countries

In some parts of the globe, amaranth is grown exclusively in order to use its seeds, considering all other components to be simply unnecessary. But in Japan, for example, amaranth is valued for greens, comparing it with fish meat. In their daily diet can not do without amaranth and residents of Latin America, Asia and Africa.

It is noteworthy, but in China, this plant stuck solely due to its feeding properties. Bacon, in which juicy and tender meat is stratified with thin strips of bacon, is obtained only on those farms where amaranth is added to the daily ration of pigs.

But the greatest popularity and prevalence of the production of products from amaranth was in America. Here they produce just a huge amount of food with the addition of amaranth. Probably, many people know that in the United States the idea of ​​vegetarianism is very common. So, thanks to amaranth, you can feast on “meat” minced, consisting entirely of amaranth and not feel deprived.

Moreover, on the shelves of American stores it is not difficult to find a lot of products with amaranth added to them:

  • butter;
  • flour;
  • pure grain;
  • starch;
  • Other food.

And what about us?

Already we talked a lot about the whole world, but practically did not learn anything about how our ancestors treated amaranth and how much it is in demand today.

The ancient Slavs knew schiritsu and often used it in the preparation of various dishes. For example, with the addition of this plant prepared salads, hot and cold soups, borscht. Even then, our ancestors were attracted by the nutritional and taste properties of an amazing amaranth.

And what about today? Now you can see that enthusiasm for amaranth has increased significantly. Its vegetable protein in industrial conditions is processed into white powder. Obtained from amaranth protein is not just perfectly absorbed by the human body, but also contributes to the fact that the other products used by it begin to digest as well.

It is believed that humanity suffers from protein hunger precisely because it has not fully mastered amaranth. For this reason, nutritionists have proposed the use of a concentrated protein mass obtained from their amaranth grains as the most valuable additive in human nutrition.

Another reason to follow the advice of professionals: amaranth seeds contain very little glutelins, which is very important for those who suffer from hypersensitivity to cereals and are forced to stick to a gluten-free diet.

What can you cook?

To taste, amaranth grains look like walnuts, which means it can be used to make bread, for example. In addition, the addition of amaranth flour to our familiar wheat, not only significantly improve the taste of baking, but also significantly increase its usefulness.

Today, those who have already understood the beauty of amaranth, cook from it:

  • simply amazing taste porridge;
  • unusual cakes;
  • refreshments;
  • and even delicious pastries.

Technologists have proposed options for the use of amaranth flour in the preparation of sour cream, kefir and yogurt.

Do you like popcorn? Did you know that its more useful, but no less tasty copy can be made from amaranth? When heated, its seeds turn into a crunchy product that is not inferior in taste to the usual corn.

What to do with greens? There are lots of options. Leaves and young shoots can be stewed, roasted, boiled, frozen, dried, canned. Crimson amaranth and all its other broadleaf species are suitable for use as salads. And not simple, but rich in vitamin C, calcium, iron and some trace elements.

Today we will discuss at once several recipes that will give everyone the opportunity to experience the taste and usefulness of an amazing plant. Only one warning: it will not be quick recipes. But does anyone feel sorry for the time to prepare a healthy dish for the whole family?

Porridge with amaranth and zucchini


  • zucchini medium size – 2 pieces;
  • amaranth seeds – 200 grams;
  • water – 2 cups;
  • condiments (parsley, garlic, basil, oregano, cumin, and everything that tasted good);
  • pepper and salt to taste.


Cut the zucchini into small cubes and fry them in vegetable oil in a saucepan for 4-5 minutes. Now we fill the same container with amaranth and fry just a couple of minutes. Next, pour in the water, add the selected seasonings, as well as salt and pepper.

When the water boils, reduce the heat and leave the dish to boil. The preparation time of amaranth is about 25-30 minutes, after which a layer of dense water is formed on top, which you just need to mix gently so that the croup absorbs the liquid.

Those who have already prepared this dish, note that it has a slightly nutty flavor, a bit like fried chicken. In general, you will love it!

Important: to get more boiled and soft cereal, add more water to the pan and boil the porridge for 10 minutes longer. But constantly monitor the condition of the seeds, as the digested amaranth is unlikely to appeal to you.

Green borsch of amaranth and sorrel


  • onion – 1 piece;
  • greens – 1 bunch;
  • 2-3 dried mushrooms.
  • young sorrel – 400 grams;
  • amaranth leaves – 400 grams;
  • butter – 40 grams;
  • flour – 0.5 tablespoon;
  • soda – at the tip of the knife;
  • sour cream – 100 grams.


Cook the broth of mushrooms, herbs and onions. Sort through sorrel, wash it, squeeze it, finely chop it and put it in a saucepan together with the juice that has been released. Throw in the same oil and put out the sorrel in its own juice. If you want this juice to be more, and accordingly, the dish has become even slightly sour, rub sorrel through a sieve.

Enumerate amaranth leaves, wash them several times in running water, pour boiling water with soda. Now it remains to boil the herbs, fold it and pour over with cold water. When the liquid is drained, wipe the amaranth leaves through a sieve, mix with sorrel and fry everything in butter with flour and sour cream.

After about 15 minutes, add broth to the pan and, without closing the lid, let the soup boil twice.

Everything! The dish is completely ready to go to the table to your family! Do not forget to give him pampushki with garlic and boiled egg.

Important: this soup can be made sour. To do this, vary the ratio of amaranth leaves and sorrel. Love more? Put more sorrel.

Soup from various greens


  • water – 1 liter;
  • oatmeal – 4 tablespoons;
  • all sorts of herbs (amaranth, hogweed, nettle, mallow, knotweed, remove) – 300 grams;
  • butter – 1 tablespoon.


Cook porridge on the water. At this time, rinse thoroughly, and then chop the selected greens. Proportions can be absolutely any. Add to the oatmeal and cook for 10-15 minutes. After this time, the dish will be fully prepared.

Before serving, season the dish with butter or sour cream and sprinkle with dill.

Yes, this dish is extremely unusual, but believe me, it is very tasty and, most importantly, healthy. Therefore, you should definitely add it to your diet.

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