Автор - | 08.03.2019

For a long time, few knew about amaranth. And only in the last few years they began to talk about him more often. And it began with adherents of the principles of healthy nutrition. Today, in Italy, for example, they write about schirits more and more often. And how many new recipes are invented …

Amaranth … Very beautiful and unusual name. For many, this word is associated with some distant countries, exotic and traveling. And in fact, amaranth is a familiar to us, but rarely seen plant. Some would be surprised that a plant that always seemed to be nothing more than a weed has such amazing properties and utility.

“The grain of the gods” – so called Amaranth ancient Incas and Aztecs. They knew a lot about amaranth (shchiritsa) and were able to cook from it a lot of great dishes. In this article we will examine a few recipes. Of course, not those that were prepared by the Incas, but no less interesting.

Amaranth Vegetable Soup


  • amaranth seeds – 130 grams;
  • celery – 1 piece;
  • red and yellow sweet pepper – in half;
  • zucchini – 1 piece;
  • onion – 0.5 pieces;
  • Apple – 1 piece;
  • corn grains – 130 grams;
  • red chili pepper – 0.5 pieces;
  • vegetable broth – 1.5 liters;
  • olive oil – 3 tablespoons;
  • salt, pepper – to taste;
  • greenery for decoration.


Put the saucepan with the vegetable broth on a small fire, add the amaranth in it and leave to cook, not closing the lid. Approximately 5 minutes after the broth begins to boil, pour olive oil into the pan and fry the onions on it until transparent. It is necessary to cut this product as small as possible. Now add the chopped chilli and cook another 1 minute.

Celery should be cut into cubes, send to the frying pan and fry for about 10 minutes. Then send the yellow and red peppers cut into thin strips and corn. Squash and apple cut into small cubes and add to the vegetable mixture. When all the ingredients are in the pan, cook them for another couple of minutes on low heat.

Now it remains to put the vegetables in the pan to amaranth and bring to a boil. When the water boils, cook the soup for another 5 minutes, then salt and pepper.

When serving it is best to decorate the dish with greens.

Probably, it seemed to you that this recipe is rather complicated in execution, but it is not. All the difficulty lies in cutting a large number of various vegetables. The rest of the dish is prepared as the most ordinary soup. But believe me, your family will like it a lot more.

Amaranth, buckwheat and pumpkin soup


  • amaranth seeds – 50 grams;
  • peeled red lentils – 100 grams;
  • buckwheat – 100 grams;
  • celery – 1 piece;
  • onion – 0.5 pieces;
  • potatoes – 1 piece;
  • pumpkin – 250 grams;
  • garlic – 1 slice;
  • hot pepper and turmeric – to taste;
  • salt and olive oil to taste;
  • water – 1.5 liters.


Send water to the fire to boil. At this time, clean the potatoes and pumpkin, and then cut them into small cubes. Onions must be cut into rings. Celery stalk cut into discs with leaves.

Pour a small amount of butter into the pan and fry all the chopped vegetables on it for 10-15 minutes. If you notice that the products began to burn, do not be afraid to pour a little water – the dish does not harm.

When the vegetables are fried, add in the pan previously thoroughly washed buckwheat, amaranth and red lentils. Pour in there already boiling water. Salt the soup and cook it for about 20-25 minutes over medium heat.

5 minutes before the end of cooking, add turmeric and ground hot pepper. Sprinkle the soup with olive oil before serving.

The taste of the dish is very unusual, but very interesting. Perhaps, initially, he doesn’t quite like the whole family, but having tasted this soup, he will definitely become one of the favorites in the menu.

Amaranth Soup with Pine Nuts and Celery


  • amaranth seeds – 250 grams;
  • celery (tuber) – 200 grams;
  • pine nuts – 20 grams;
  • milk – 600 grams;
  • cardamom – 5 seeds;
  • carnation – 2 pieces;
  • olive oil – 2 tablespoons;
  • yogurt (without additives) – 1 tablespoon;
  • salt and pepper to taste.


Start by peeling the celery root and cutting it into small cubes of about 0.5 cm. Next, you need to crush the cloves and cardamom in a mortar, and then warm them for a short time in olive oil. Now add celery to the spices and simmer for at least 5 minutes.

Amaranth must be thoroughly washed several times in running water and add to celery. The next step is to pour in the milk, add some salt to the dish and boil it on a small fire for about half an hour. All this time, do not open the lid and stir the soup.

Heat nuts in a dry frying pan. From this they will become even more fragrant and tasty.

When the dish is ready (and you will note this as amaranth), turn off the heat, remove the lid and leave the soup to “rest” for 5 minutes. Now add the yoghurt to it, mix everything thoroughly again and add some salt if necessary. The dish is ready!

Serve such an unusual soup from amaranth should be sprinkled with nuts and favorite greens.

Interesting: this dish will fit perfectly into the diet of each family. It is suitable for those who adhere to the principles of vegetarianism and even veganism. In the latter case, you will simply need to replace the milk with vegetable broth.

Amaranth Casserole and Pasta


  • pasta or spaghetti – 250 grams;
  • egg – 2 pieces;
  • greens (amaranth, nettle, quinoa, knotweed, etc.) – 2 cups;
  • pepper and salt to taste;
  • butter – 2 tablespoons;
  • bread crumbs – 150 grams.


Boil the pasta in an ordinary way and drain the water from them.

Rinse the selected herbs thoroughly several times in running water, cut them finely enough, scald with boiling water and stew with oil for about 5 minutes.

Now mix the greens with pasta and add eggs to them. Mix well again.

The baking sheet must be greased, sprinkled with breadcrumbs and put in it the resulting pasta mass. Sprinkle breadcrumbs on top and place in the oven at 200-250 degrees for 15-20 minutes.

Serve this dish best with tomato sauce.

Practice shows that such amaranth-pasta casserole is very popular with children. So enjoy your meal!

Cutlets with carrots and amaranth


  • carrots – 1 piece;
  • fresh or boiled peas – 30 grams;
  • potatoes – 1 piece;
  • amaranth or croup seeds – 50 grams;
  • egg – 1-2 pieces;
  • spices, salt and pepper – to taste.


Grate the carrots. Boil potatoes. Fry the seeds in a dry frying pan.

Now, in the mixer, either manually make mashed peas and potatoes. Add the rest of the ingredients in it and mix everything well until a homogeneous mass.

From the resulting “stuffing” form cutlets, roll them in breadcrumbs and fry in butter (preferably olive) on both sides until golden brown.

Healthy and extremely healthy dish is ready!

Soup with amaranth


  • chicken – 200 grams;
  • potatoes – 3 pieces;
  • egg – 2 pieces;
  • amaranth greens – 400 grams;
  • sorrel – 100 grams;
  • water – 0.5 liters;
  • salt – 0.5 tsp.


Rinse the chicken meat with cold water, dry it a bit and cut it into equal small pieces. Peel the potatoes and cut into cubes of about 1 centimeter.

Type in a pot of water and bring it to a boil. At this time, rinse and dry a little. Send sorrel and amaranth leaves in a colander and pour boiling water over them.

Beat the eggs lightly.

When the water boils, send chicken and salt into it. Cook the meat for about 15 minutes. After the specified time, add potatoes to the pan and cook for 15 minutes. Now, add amaranth greens and sorrel to the water and cook for 10 minutes. Turning off the fire, pouring the beaten eggs into the dish, not forgetting to constantly stir our soup.

All is ready! This recipe can successfully replace the usual soup in the daily diet. Its preparation is not difficult, and the utility increases to unprecedented heights.

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