Barberry has a specific taste, but is very tasty as a seasoning (dried and crushed), in the form of jams, preserves and tinctures. Barberry compotes are useful and help cope with stomach problems and prevent tumors. The ideal drink is a combination of barberry and some sweet fruit; the result is a sweet and sour liquid with a pleasant color and aroma; the drink can be given to both children and adults.

Compote of barberries and apples for the winter

To prepare several jars you will need a kilogram of apples, a liter of water, a glass of barberry and one and a half glasses of sugar.

We wash the apples, cut them into slices and peel them from seeds and membranes; for compote, it is better to take sweet varieties of fruit so that the barberry gives the necessary sourness.

We clean the jars well, you can even sterilize them over steam or boiling water, put apple slices and barberries in there. In a separate pan, boil water with sugar, waiting for the crystals to dissolve.

Pour the syrup into jars of fruit and sterilize them for 15 minutes (applies to half-liter jars), if the container is liter, the duration of sterilization is 25 minutes. That’s it, roll up the containers with clean lids and let the compote cool, then put it away for storage.

Barberry compote for the winter

You can make compote from one barberry. To prepare, you will need the main ingredient, water and sugar (for each liter you need to take 2 glasses).

We wash the barberries well and dry them on a towel, wash the jars and dry them, then lay the barberries there up to the hangers.

Boil water in a saucepan and add the required amount of sugar, wait for the crystals to dissolve, pour the hot syrup into jars with barberry. Place the container in a large container and boil for 10 minutes (half-liter containers), if the container is liter, the boiling time is 15 minutes.

We roll up the finished jars with lids, turn them over and wrap them. We store it for no more than a year so that the fruit in the compote does not fall apart.

Compote of pears and barberries for the winter

To prepare, take a kilogram of barberry and pears, 650 grams of sugar and a liter of water.

Wash the pears and cut them into slices, discarding the seed pods. Wash and sterilize jars. Place pears and barberries in jars in layers.

Boil water and dissolve sugar in it, pour boiling syrup over the ingredients in jars and boil the container in a pan of water for at least 18 minutes. Then roll up the jars and leave to cool.

In addition to pears and apples, barberries can be combined with any fruit; the result is always tasty and aromatic. You can add cinnamon, star anise or vanilla for an interesting smell and to spice up the drink.

Barberry is a unique berry with a pleasant sour taste, from which you can prepare a huge number of different dishes. It produces extremely aromatic sauces, which are usually served with meat, as well as jams, sorbets, jellies and syrups. Today we propose making another very tasty preparation - barberry compote for the winter. This drink perfectly refreshes, tones and...

Best Recipes

To begin with, it should be noted that for barberry compote, it is advisable to pick well-ripened, but not overripe, fruits. At the same time, it is important to carefully sort through them and immediately remove spoiled ones - this way you are guaranteed to get a very tasty drink that can be stored until the next harvest. Any cool place is suitable for storing it - a cellar or basement.

Classic recipe

The simplest recipe for barberry compote includes a kilo of fresh berries, 1.2 kg of granulated sugar and 2 liters of water. Let's start cooking.

1. We sort out the fresh fruits and wash them in several waters, discarding the plant debris. The bones do not need to be removed. Transfer the barberries to a colander and leave to drain the excess water.
2. In the meantime, we are preparing the syrup. Pour the amount of water specified in the recipe into the pan and add sugar. Place on the fire and bring to a boil. Make sure that the sugar is completely dissolved.
3. Pour barberry into the jars and carefully pour hot sugar syrup, which should be slightly above the level of the fruit. Cover the jars with lids.
4. Pour water into a wide container and heat it to a temperature of 60°. We place the jars with the future compote in this container and sterilize for several minutes. Upon completion of sterilization, we take out the jars and immediately seal them for the winter.

Without sterilization

It is quite possible to prepare barberry compote for the winter without sterilization. But only in this case it is necessary to sort the berries with special diligence so that not a single spoiled fruit gets into the jar. To prepare this drink, you should prepare a kilo of barberry, 800 g of sugar and water.

1. Wash the berries and leave them in a colander over the sink for a few minutes.
2. We sterilize three-liter jars over steam for about a quarter of an hour, and boil the metal lids for 10 minutes. We dry everything.
3. Place the prepared berries in jars, filling them about 1/3 full.
4. Boil water in a saucepan and fill the jars with barberry with it. Cover with lids and leave for 20 minutes.
5. After the specified time, using a special lid with holes, pour the water back into the pan, add the specified amount of sugar and bring everything to a boil.
6. After the sugar has completely dispersed, pour the hot syrup into the jars again, immediately roll them up and turn them upside down.
7. Wrap them in a blanket and leave them until they cool completely. We lower the finished compote into the cellar or basement.

With hawthorn

Compote of hawthorn and barberry has special benefits. Hawthorn itself contains ursolic acid, which is known for its powerful anti-inflammatory, antitumor, antimicrobial and diuretic properties. In addition, hawthorn is one of those berries that have virtually no contraindications.

Barberry, in turn, is rich in ascorbic acid and berberine, which improves the functioning of the heart muscle and has a positive effect on the process of bile secretion. Thus, these two berries can significantly improve the functioning of our body as a whole, and the drink also turns out to be very tasty. To prepare it, you should take 650 g of barberry, a glass of hawthorn fruit, 1.2 kg of sugar, 0.5 teaspoon of citric acid and 2 liters of water.

1. We sterilize jars and lids for compote and dry them on a clean towel.
2. We carefully sort the berries, rinse them in plenty of water and discard them in a colander.
3. Fill clean and dry jars with prepared berries approximately 1/3 full.
4. Bring water to a boil in a saucepan and pour it over the berries, cover with lids and leave for half an hour.
5. After the specified time, pour the water into a deep saucepan, add sugar and citric acid, and boil.
6. Pour the boiling syrup over the berries in the jars again, immediately seal them, turn them upside down, wrap them in a blanket and leave until they cool completely.

With apples

And the last preparation for today is a compote of apples with barberries. For two kilograms of juicy apples you need to take 400 g of barberry, about 800 g of granulated sugar and a couple of liters of water.

Winter preparations are always very exciting, tasty and aromatic. The main thing is to approach the process itself with a positive attitude and then everything will definitely work out. The barberry compotes that were presented to your attention today are the most convenient and practical for home preparation and have already earned enormous popularity among many housewives. Bon appetit and be healthy!

All materials on the website are presented for informational purposes only. Before using any product, consultation with a doctor is MANDATORY!

Barberry syrup
Collect ripe fruits, peel, wash, grind with a spoon, add a little water, put in a bag to drain the juice. On the second day, when the juice has drained, it is boiled, filtered, sugar is added, allowed to boil again, filtered and packaged.
Product consumption: for 5 glasses of juice - 1 kg of sugar.

Barberry jelly
Take ripe berries, peel them, crush them, pour over a small amount of water and boil. Then the mass is thrown onto a sieve to drain the juice. When the juice has settled, add an equal amount of granulated sugar to it and boil until tender.

Barberry marmalade
Ripe berries are peeled, washed, filled with water and boiled, after which the mass is thrown into a sieve. When the water has drained, the mass is rubbed through a sieve, mixed with sugar (750 g of sugar per 1 kg of mass) and boiled until tender.

Barberry marshmallow
Peeled barberries, boiled in water, are rubbed through a sieve, the mass is mixed with half the volume of granulated sugar, whipped until thick foam, placed in a saucepan and steamed. The mass, evaporated to the proper thickness, is transferred to molds and placed in the oven. After drying, the marshmallow is sprinkled with powdered sugar.

Barberry jam
Thanks to its pleasant sour, refreshing taste, barberry jam is highly valued. Moreover, it retains all its qualities for a long time.
The peeled berries are poured with water (slightly warm) and left for 8-10 hours, then the seeds are removed (but you don’t need to remove them). Prepare a syrup from 1.5-2 kg of sugar and 6 glasses of water per 1 kg of berries, pour it over the berries and cook for 30 minutes until the berries become soft. In this case, the syrup should float off the spoon in the form of a drop.
Barberry jam is also prepared in another way. Large berries are selected, washed in cold water, placed in a glass jar and poured with boiled but cooled syrup made from 1.5 kg of sugar and 5 glasses of water per 1 kg of peeled berries. After a day, the syrup is drained, boiled, allowed to cool, poured over the berries and left for another day. On the third day, the berries drenched in syrup are covered with granulated sugar (200-300 g) and cooked until tender.

Salted barberry
In late autumn, barberries are collected with whole branches, placed in jars, and filled with cooled salt water. The jars are closed and tied. Served as a side dish for dishes, and also with pickles for roast. If there is mold on the jars, drain the water and refill with fresh water.
Take 100 g of salt for 3 glasses of water.

Dried barberry
Dry barberry berries in the sun, spread out in a thin layer on mats, or in the oven on baking sheets at a temperature of 30-35 degrees.

These are all winter preparations. But many everyday dishes can be prepared from barberry. Here are a few of them.

Shchi made from barberry leaves with croutons (Russian cuisine)
Simmer young barberry leaves (50% normal), rub through a sieve, put in boiling broth, add sautéed vegetables and cook for 15-20 minutes. 5-10 minutes before the end of cooking, add the remaining barberry leaves, each cut into 2-3 parts, salt, spices (bay leaf, pepper). Separately prepare a mixture of egg yolks and milk.
The egg-milk mixture is prepared as follows: raw egg yolks are stirred with a paddle or spoon and, while stirring, hot milk is gradually added, after which the mixture is simmered over low heat (without boiling) so that the mixture thickens somewhat. Then it is filtered and poured into the cabbage soup.
Boil eggs hard or in a bag. Make small croutons from white bread.
When serving, place half a peeled hard-boiled egg on a plate, pour in cabbage soup, egg-milk mixture, add croutons and sprinkle with herbs. Croutons can be served separately.
Product consumption: barberry leaves - 150 g. parsley - 5 g, onion - 10 g, table margarine - 10 g, milk - 50 g, eggs - 3/4 pcs., wheat bread - 30 g, bay leaf, pepper, herbs, salt to taste.

Kupaty with barberry (Georgian cuisine)
Pass the raw pork through a meat grinder once, add barberries, chopped onions and spices: garlic, cinnamon, cloves, cumin and pepper. Stuff the intestines with this minced meat, tie the ends of the intestines with thread and shape them into a horseshoe, then fry over burning coals (without flame). Serve two pieces per serving.
Product consumption: fatty pork -260 g, barberry beans -15 g, onions -25 g, garlic -2 g, dry pork intestines -5 g, salt and spices to taste.

Dried and powdered barberry berries (sumac) are very widely used in Azerbaijani cuisine. The powder is introduced into foods either during cooking, or served separately in sockets as a seasoning for ready-made meat and fish dishes. Natural oriental meatballs, national dishes jiz-byz (fried lamb offal with fried potatoes), tas-kebab pilaf and, of course, all kinds of kebabs are certainly prepared with barberry.

Amateur shashlik with barberry
Lamb from the rib loin is cut into 5-6 pieces along with the rib bones. When putting on the cleaning rod, the outer side of the pieces of meat should be facing the same direction. Shish kebab is fried on a grill with hot coals burning without flame.
When serving, garnish with onions and parsley.

Powdered barberry is served separately.
Product consumption: lamb -330 g, onion -60 g, green onion -40 g, parsley -10 g, barberry -5 g, salt and pepper to taste.
Barberry powder is also used to prepare sour sauces. By boiling it with red pepper and salt, they make a spicy seasoning for meat dishes - the so-called satsibel.
Whole barberry fruits are also used as a seasoning for meat. They are also added to dough, and spicy jelly and compotes are prepared from them, which quench thirst very well and soften cough.
Young barberry leaves have a pleasant sour taste and are also used in cooking. They not only replace sorrel in various traditional first courses, but also serve as an independent product for preparing marinades and especially spring salads.

...And in Kyiv the guy...

Its botanical portrait is as follows: a shrub or tree up to six meters high. The leaves are opposite, pinnate and have an unpleasant odor. The flowers are small, white, fragrant, collected in large multi-flowered corymbs. The fruits are black-purple berries with three seeds, the pulp of the berries is dark red. It grows in grove forests, among bushes, in gardens, near homes. It is especially common in the western regions of the region, in the area of ​​Kalitva and the Donetsk Ridge.
This plant has many popular names: baz, buz, buznik, buzok, elderflower, etc. And on the Don, elderberry is called differently: iron ore, pishchalnik, edible elderberry (in contrast to red elderberry, which is not eaten). The Latin name for the elderberry genus is Sambucus.
The etymology of this word is unclear. Either it is derived from the name of a triangular musical instrument common in the Ancient East - sambuca, which was made from planks of elder wood, or the musical instrument got its name from the name of the plant. In both cases, our “edible elderberry” is directly related to this.
The black elderberry was very unlucky. No songs are sung about her, no fairy tales are told. It’s not that nightingales don’t nest on it—even goats avoid it—the Cinderella of the forest. And what do you and I know about her, besides the comic saying: “there is an elderberry in the garden, and there is a man in Kyiv”? Is it just that this plant does not have a very pleasant smell...
Yes, the smell of elderberry is really “not very good”.

Dishes with barberry

For many insects it is even fatal. Two centuries ago, in 1785, the magazine “Economic Store”, the same one whose author-publisher was the first Russian agronomist A.T. Bolotov, informed its readers: “If you spray the rooms with water in which elderberry leaves are boiled, "This drives away flies, and water boiled with young shoots kills fleas. Elder leaves are also used to relieve pain from mosquito bites."
Useful advice.
But elderberry not only “kills fleas” and helps against “mosquito bites.” The same author, A. T. Bolotov, a little later in his famous “Notes,” left the most interesting information about the phytoncidal properties of black elderberry (however, the world did not yet know the word “phytoncide”; it was invented in our time by the Soviet scientist B. P. Tokin ): "...It happened not on purpose that one housewife brought elderberry blossom (black elderberry flowers) into the hut in order to dry it for medicinal purposes. In the housewife's hut there were a huge number of black cockroaches. Before the cockroaches had time to hear the elderberry spirit, the whole crowd went out of the hut and straight to the stables.
The hostess, noticing this, was a little surprised and guessed that the cockroaches did not like the elderberry spirit. Out of curiosity, the clever housewife quickly moved the elderberry flowers to the stable where the cockroaches had moved. And then the housewife was finally convinced that the elderberry blossom, or more specifically the smell of it, drove the cockroaches out of there, forcing them to move into the neighbor’s house. Whether this is fair or not, I don’t know, but it would not be superfluous to test it in those places where there is a lot of elderberry growing.”
The phytoncidal properties of this plant are truly unique. Elderberry stems are tied around the trunks of garden trees, and this protects them from mice. If granaries are thickly lined with elderberries, neither mice nor even rats will settle in them. I.V. Michurin usually stuck a branch of black elderberry into each gooseberry bush that grew in his garden, and this saved the berry bush from the invasion of moths.
But fish seem to like the specific smell of elderberry. On the Don, amateur fishermen use the berries of this plant as bait and, they say, this ensures a good bite.
There is another interesting property of elderberries: they can be used to wash your hands well, even those stained with industrial oils. True, such “soap” does not produce the usual foam, but is it worth neglecting it because of this, especially if there are no other detergents at hand?
Elderberry in the garden...
We wish we had more of it in our vegetable gardens and orchards. Take a closer look at this plant - it’s beautiful! Among its other advantages, elderberry is a harbinger of spring. She is the first to generously and selflessly respond to the warmth of the sun and, earlier than all other trees, opens her buds - our first spring joys and therefore the most dear and desirable.
With a different attitude towards the black elderberry, it could have long ago found its rightful place on the table in each of our homes, because the fruits, flowers, and even young shoots of the plant are used for food. The berries are used to make juices, confitures, amazing jams, marshmallows, marmalades, marmalades, jelly, alcoholic and non-alcoholic drinks, excellent vinegar, ketchup and much more. And every elderberry dish is also a medicine. For example, berry juice, which, according to doctors, is harmless even with the most severe diet, is drunk for medicinal purposes for kidney disease, diabetes (diabetes), sciatica, and intestinal ulcers. This juice contains vitamins A and C, mineral salts, iodine, a hormone-like substance that accelerates wound healing. Therefore, they drink it not so much to quench thirst, but as a healing drink.
Kissel made from boiled and pureed berries (dry and fresh) is both a tasty nutritious dish and a delicate laxative for chronic constipation. Berries boiled in honey are a delicacy, but at the same time they are also a proven remedy for overwork. It is not surprising, therefore, that in the Middle Ages people stubbornly believed that if elderberries were eaten daily, it would prolong a person’s life.

But even today elderberry is held in high esteem. In France, its fruits are an integral part of the popular “health tea” in this country, and in Czechoslovakia it is a mass-produced “lemonade”. And in our country in the North Caucasus, elderberry jelly and porridge are dishes of therapeutic and dietary nutrition. In addition, elderberries are already beginning to help a person fight his emotional overload. As the Far Eastern Scientist magazine reported, “... elderberry extract has anti-stress properties. Tests of a new drug have been carried out, and they are encouraging.”
Elderberry flowers are also popular in nutrition. They are used to make jam that is excellent in taste. The flowers, which have a delicate aroma, are baked in dough (for example, in pancakes, pancakes), they are added to grape wine during its fermentation to impart a muscat smell and improve the taste. For the same purpose, flowers are mixed into dough when baking bread.
A great connoisseur of domestic flora, M. Neustadt, wrote: “By mixing one part by weight of dried black elderberry flowers with three parts of standard tea, an excellent tea is obtained, close in bouquet to the best varieties of tea.”
True, no less excellent tea is prepared from elderberry flowers alone, which have been found to contain essential oil, vitamins C and P, a steroid hormone that stimulates the endocrine glands, many organic acids, tannins and other valuable substances. Elderberry flower tea, in addition to its high taste, helps well with all kinds of colds, inflammation of the kidneys and bladder, and generally increases the overall resistance of the body.
Young shoots (this year) are also edible. They are peeled from the green bark, boiled in salted water or pickled like a regular vegetable.

Barberry - recipes

Barberry is called a “tasty medicine” for all diseases. Do you know why? It prolongs the youth of the body and heals wounds. Many eastern peoples use these berries in preparing delicious and very healthy dishes. We will be happy to share with you some recipes for barberry dishes.

Barberry sauce recipe

Ingredients:

• barberry berries – 200 g;
• water;
• mint – 3 leaves;
• adjika – 50 g;
• spices.

Preparation

Wash the barberry berries thoroughly, sort them, pour them into a saucepan and add a glass of water. Then put the dishes on the stove, bring to a boil and cook for 7-10 minutes. After this, throw in a few fresh mint leaves, let it boil for a few more minutes, remove from the stove and leave until it cools completely. Next, we rub the berries through a strainer and add adjika to the resulting barberry puree. Mix everything thoroughly and serve the sauce with any meat dish.

Barberry compote recipe

Ingredients:

• barberry berries – 200 g;
• apples – 1 kg;
• sugar – 350 g;
• filtered water – 1 l.

Preparation

We wash the sweet apples, wipe them, cut them into slices and carefully remove the seeds. Then we lay out the prepared fruits and barberries in layers in clean jars, fill them with hot sugar syrup and sterilize them in boiling water for 15-20 minutes, depending on the volume of the jar. Next, roll up the compote with lids and leave until completely cool.

Barberry wine recipe

A drink made from barberry is an excellent choleretic and anti-inflammatory agent for various diseases of the liver and biliary tract. Let's look at how to prepare it.

Ingredients:

• barberry berries – 3 kg;
• sugar – 2 kg;
• filtered water – 12 l.

Preparation

We sort out the barberry berries, wash them and pour them into a clean 20-liter bottle.

Various recipes for barberry preparations for the winter

Then add sugar and fill with the required amount of boiled and cooled water. We close the container with a stopper, pierce a hole in it with a hot nail and tightly insert a tube into it, the end of which is lowered into a bottle filled with water. In about 20 days, barberry wine will be ready. In terms of its taste, it is in no way inferior to Moldavian and Georgian wines, and it is also very healthy.

Recipe for pilaf with barberry

Ingredients:

• lamb pulp – 600 g;
• long grain rice – 2.5 tbsp.;
• onion – 2 pcs.;
• carrots – 2 pcs.;
• garlic – 1 head;
• vegetable oil;
• chili pepper, curry - to taste;
• barberry – 5 g;
• ground ginger - to taste;
• spices.

Preparation

Pour vegetable oil into a cauldron, put it on the fire and heat it up. During this time, we peel the onion and put it whole in a casserole, frying until it turns black, and then throw it away. Now we clean the remaining vegetables and chop them into cubes. After that, we send them to vegetable oil and sauté until transparent. We wash the meat, cut it into small pieces and throw it in too in a cauldron. Mix everything well, cover with a lid and leave to simmer until the lamb is ready. Then add salt to taste, season with spices, barberries and pour in the pre-prepared and washed rice.

Pour in water so that the rice is about a few fingers lower and cook over low heat, covering with a lid. When the liquid is completely absorbed, add the peeled garlic cloves, lightly pressing them deep into the pilaf. Continue cooking the dish for another 15 minutes, adding a little hot water if necessary into the indentations made in the rice with a spoon. When the pilaf is completely ready, mix it thoroughly and place it on a dish.

Dry or freeze barberry preparations

Berberis vulgaris L.
The barberry family is Berberidaceae.
Common name: berberis, sourweed, oxalis, sourthorn.

Description

Deciduous, highly branched thorny shrub, up to 3 m in height, with a powerful superficial root system. The bark of old branches is gray and cracking; on young stems it is furrowed, yellow-brown or yellowish-gray. The branches are yellowish-gray, thin, directed upward, with large simple and tripartite spines (modified leaves), in the axils of which there are buds. Shortened branches with a bunch of leaves develop from them. The length of the spines is up to 2 cm. The leaves are alternate, oblong-obovate, finely serrated at the edges, leathery with hard spiny cilia, up to 4 cm long, arranged in tufts. The flowers are small with a strong odor, light yellow, on peduncles, collected in 15–25 pieces in axillary drooping racemes. The sepals are six, petal-shaped, yellow, and there are six corolla petals. There are six stamens, a pistil with a superior ovary. The fruit is an oblong, dark red, juicy, very sour edible berry with 2–3 seeds. The seeds are finely wrinkled, oblong, dark brown, somewhat flattened. Propagated by seeds and vegetatively. There are 175 known species of barberry.

Spreading

Grows in almost all European countries. In the European part of the former USSR, it is distributed from the Baltic states to the Crimea and the Caucasus. Amur barberry is found in broad-leaved and cedar-spruce forests, along forest edges, clearings and banks of mountain rivers in the Primorsky and southern parts of the Khabarovsk Territory.

Habitat

In gardens and parks, barberry is grown as an ornamental plant. Does not bear fruit when shaded. It lives in dry, sunny areas, prefers limestone, grassy slopes, shrubs, and heat-loving oak forests.

Flowering time

It blooms in May–June, the fruits ripen in September–October.

Collection time

The roots are harvested in April or October–November. Collection of barberry roots is allowed throughout the growing season. The bark is collected during the period of sap movement - in April–May. Barberry leaves are harvested in the budding and flowering phase, in May–June. The fruits are harvested in September–October. Unripe fruits contain strong alkaloids and are not suitable for food during this period. If you pick berries in late autumn after the first frost, the acidity and bitterness in them decrease.

Harvesting method

The dug up roots are carefully shaken off soil and other impurities, while removing blackened and rotten parts. The most valuable part of the root is the bark; it easily peels off when cutting the roots. In order not to lose valuable raw materials, burlap is placed when cutting. Washing in water is not allowed, since berberine (the main medicinal substance) is highly soluble in water and is therefore lost during washing. The roots are dried in a well-ventilated area, under canopies or in dryers at a temperature of 45–50°C. The color of the dried roots when broken is lemon-yellow. The taste of the raw material is bitter, the smell is weak and peculiar.

The bark is collected during the period of sap movement, when it is easily removed. Make circular cuts with a knife, at a distance of 10–15 cm from one another, connect longitudinally and remove the bark.

Barberry leaves are harvested in the budding and flowering phase, then dried. Collecting damaged or rusty leaves is not allowed. The smell of the leaves is peculiar, the taste is sour.

Shelf life of leaves is 2 years, roots are 3 years.

Chemical composition

Barberry fruits contain 10–500 mg% ascorbic acid; 70–7500 mg% P-active vascular strengthening substances; up to 140 mg% provitamin A - carotene; 3.9–7.9% carbohydrates; 5–6.7% organic acids; 0.4–7% pectin substances; 0.6–0.8% tannins and dyes. The fruits contain sugars, organic acids, mainly malic, citric, tartaric, choline-like substances, dyes, mineral salts and vitamins. Unripe fruits, leaves, roots and bark contain alkaloids: berberine, oxyacanthin, berbamine, leontine and a number of others. Vitamin E (tocopherol) and essential oil were found in the leaves during the fruiting period. The active alkaloid in the leaves is berberine.

Applicable part

The leaves, fruits, bark and roots of the plant are used for medicinal purposes. In Russian medicine, common barberry and Amur barberry are used.

Application

In folk medicine, barberry preparations are used:

• For the treatment of liver diseases;
• For diseases of the gallbladder and cholelithiasis;
• For cholecystitis;
• For hepatocholecystitis;
• For the treatment of dysentery and stomach diseases;
• As an antipyretic and diaphoretic;
• For fever;
• For malaria;
• For eye diseases;
• For diseases of the oral cavity;
• For scurvy;
• For tuberculosis;
• With pleurisy;
• To increase appetite;
• For kidney diseases and kidney stones;
• For gout;
• For rheumatism;
• When shooting;
• As a laxative;
• As an antiseptic;
• As a tonic;
• For liver tumors, stomach and throat cancer;
• During labor hemorrhages;
• For atonic and hypotonic uterine bleeding in the postpartum period;
• With subinvolution of the uterus;
• For bleeding associated with inflammatory processes in the uterus;
• For pain in the heart area;
• For diseases of the spleen, stomach cramps;
• For hemorrhoids;
• For hypertension;
• For the treatment of diabetes mellitus;
• With vomiting in pregnant women;
• As a mild laxative;
• And many other diseases.

Contraindications

Barberry tinctures are contraindicated when membranes and parts of the baby's place are retained in the uterus. Barberry berries are contraindicated for people with high acidity of gastric juice, patients with thrombophlebitis, and those in a pre-infarction state.

Other uses

• The roots are used for dyeing leather, yarn, fabrics, and in carpet production. The bark of the roots dyes wool, silk and leather yellow. The fruits give a purple color; with alum, wool, flax, and cotton are colored pink.
• The wood is used for crafts and decorative work, for the manufacture of small turning products, shoe nails. Young leaves are suitable for salads.
• The fruits can be used for making drinks, in confectionery and liquor production. Crushed dry barberry fruits are used as a favorite seasoning for meat dishes in the Caucasus and Central Asia.

Mode of application

Roots: used to treat dysentery and stomach diseases. For colds, scurvy; used as an antipyretic and diaphoretic. For fever, eye and oral diseases; for tuberculosis, pleurisy, to increase appetite. Tincture - for kidney stones, gout, rheumatism, lumbago, as a laxative, antiseptic, as a tonic.

Root bark: used for liver tumors, stomach and throat cancer. Infusions - for hemorrhoids, gall bladder diseases, for the treatment of metabolic disorders, kidney diseases, gout and similar to tinctures from the roots.

Branch bark: used for medicinal purposes similar to the roots and for birth hemorrhages.

Leaves: The tincture causes contraction of the smooth muscles of the uterus and constriction of blood vessels, and somewhat accelerates blood clotting. Has a moderate choleretic effect. In obstetric and gynecological practice - for atonic and hypotonic uterine bleeding in the postpartum period and with subinvolution of the uterus, as well as for bleeding associated with inflammatory processes.

Recipes for barberry jam for the winter

For internal bleeding, and also as a choleretic and anti-inflammatory agent for diseases of the liver and biliary tract, for scurvy, diarrhea, dysentery.

Flowers: decoction - for pain in the heart, hypertension, hepatocholecystitis and fever.

Fruit: The tincture is used as an antibacterial, hypotensive and sedative, as an antifever, and bactericidal. For diseases of the spleen, stomach cramps. To stimulate digestion and prevent diseases of the gastrointestinal tract, for the treatment of diabetes. For hypertension, as a diuretic, against malaria.

Juice: at elevated temperatures; as a dietary remedy for digestive disorders and lack of appetite; with vomiting in pregnant women; for acute gastrointestinal diseases and diabetes mellitus. It is also used as a mild laxative, diuretic and antimalarial.

Infusion

Leaf infusion: A tablespoon of crushed raw materials is placed in an enamel bowl, poured with 200 ml of hot boiled water, covered with a lid and heated in a water bath for 15 minutes, cooled at room temperature for 45 minutes, filtered, and squeezed. The volume of the resulting infusion is brought to 200 ml with boiled water. The prepared infusion is stored in a cool place for no more than 2 days. Take 1 tablespoon 3-4 times a day as an anti-inflammatory and choleretic agent for diseases of the liver and biliary tract.

Infusion of dry root bark: Infuse 1 teaspoon of dry barberry root bark in 2 cups of boiled water for 4 hours, strain. Drink in several sips throughout the day.

Bark infusion: 25 g of bark are infused in 400 ml of boiling water for 4 hours in a thermos, then filtered. Take 1/2 cup 4 times a day for 4–6 weeks.

Tincture

5% alcohol tincture of leaves: infused in 40% alcohol, taken orally 30–40 drops with water 2–3 times a day as a choleretic agent. The course of treatment is 2–3 weeks.

20% alcohol tincture of leaves: infused in 40% alcohol, taken orally 25 drops with water 2-3 times a day for 2-3 weeks as a hemostatic agent.

Decoction

Decoction of roots and bark: 10 g of barberry bark and 15 g of barberry roots are poured into 300 ml of cold water and heated in a water bath for 30 minutes, then cooled, filtered and brought to the original volume with boiled water. Take 1/4 cup 3 times a day.

Flower decoction: 25 g of raw material is boiled over low heat in 300 ml of water for 10 minutes, left for 2 hours, then filtered. Take 2 teaspoons 2-3 times a day.

Decoction of root bark: Pour 20 g of barberry root bark into two glasses of boiling water. Boil for 10–15 minutes, let it brew for 3–4 hours, strain and bring the volume of the decoction with boiled water to 500 ml. Take 1/4 cup 3 times a day for bleeding. For heavy bleeding, it is recommended to drink 1-2 tablespoons every hour.

Juice

Barberry juice is prepared in the fall from fresh bright red fruits. Take 1 tablespoon with an equal amount of honey 3-4 times a day before meals.

Goodies

Barberry sauce

Ingredients: barberry - 1 kg; sugar - 250 g; cinnamon; carnation; ginger - to taste.

Preparation: Place the barberries in a saucepan, add water level with the fruits and cook until soft, rub through a sieve. Add sugar, add cinnamon, cloves, ginger powder, mix well, put on fire and bring to a boil. Cook with constant stirring until the puree thickens, reducing in volume by about 1/5 (you must be careful that the mass does not darken by the end of boiling). Pack the hot sauce into prepared glass jars and pasteurize in boiling water: half-liter jars - 15 minutes, liter jars - 20 minutes.

Barberry jam (1 option)

Ingredients: barberry - 1 kg; sugar - 1.5 kg; water - 400–600 ml.

Preparation: Pour the washed fruits with warm water and leave for 8–10 hours. Then drain the water and prepare sugar syrup with it. Bring the syrup to a boil and pour it over the fruits. Cook the jam until tender (30–40 minutes). Pour the finished jam into sterilized jars and seal. Store in a cool place. The jam should have a pleasant sweet and sour taste and a light aroma.

Barberry jam (2 option)

Ingredients: barberry - 1 kg; sugar - 700 g, 300 g; water - 250 ml.

Preparation: Pour sugar syrup over the fruits (700 g sugar per 250 ml water). After a day, drain the syrup, boil, cool and pour it over the fruit again for a day. On the third day, add 300 g of sugar and cook until tender (30–40 minutes).

Barberry syrup

Ingredients: barberry fruit juice - 1 l; sugar - 1 kg.

Preparation: Grind the ripe fruits, squeeze out the juice, add sugar, boil for a few minutes, then pour into glass jars and pasteurize. Seal the jars.

Compote of barberry fruits

Ingredients: barberry, sugar - 1.5 kg; water - 1 l.

Preparation: Wash the ripe fruits, remove the stalks, place them in glass jars and pour hot sugar syrup. Pasteurize the jars in boiling water for 10–15 minutes.

Barberry juice

Ingredients: barberry.

Preparation: Wash the ripe fruits and blanch them in boiling water for 2–3 minutes. Drain the water and pass the fruits through a juicer. Pour the juice into clean, dry jars, pasteurize and seal.

Barberry juice with sugar

Ingredients: barberry - 1 kg; sugar - 250 g; cinnamon, cloves, ginger - to taste.

Preparation: Extract the juice from ripe fruits, add sugar to taste, seal in bottles or jars and pasteurize. Drink like a vitamin drink.

Drink made from barberry leaves

Ingredients: barberry leaves - 100 g; water - 1 l; sugar or honey - to taste.

Preparation: Boil the leaves in water for 5 minutes, strain, add sugar or honey. Drink like a vitamin drink.

Barberry fruit jelly

Ingredients: barberry - 1 kg; sugar - 1 kg; water - 200 ml.

Preparation: Place the sorted and washed fruits in an enamel pan, add water and put on fire. Heat with constant stirring until softened, rub through a sieve, add sugar. Boil until desired thickness. When hot, pour into prepared sterilized jars, close them tightly and store in a cool place.

Barberry marmalade

Ingredients: barberry - 1 kg; sugar - 750 g; water - 200 ml.

Preparation: Boil ripe fruits in water and place in a sieve. After the water has drained, add sugar, stir and simmer over low heat until smooth and thick. Air dry the marmalade, cut into pieces, sprinkle with sugar.

Barberry marshmallow

Ingredients: barberry - 1 kg; sugar - 800 g; water - 300 ml; powdered sugar - 30 g.

Preparation: Boil the fruits in water, drain in a sieve or colander. Mix the broth with half the norm of sugar, beat, add the remaining sugar, beat again and cook over low heat until the consistency of marshmallow. Then transfer the mixture into molds, place in a warm oven to dry, and sprinkle with powdered sugar.

Barberry with sugar

Ingredients: barberry, sugar.

Preparation: For long-term storage, cover barberry fruits with sugar in a 1:1 ratio. Store in a glass container in a cool place.

Salted barberry

Ingredients: barberry; salt - 200 g; water - 1 l.

Preparation: To pickle, take barberry fruits on small branches, put them in jars and fill them with salted, chilled boiled water. Store in a cool place.

Dried barberry

Ingredients: barberry.

Preparation: sorted and washed fruits are dried in an oven or oven at a temperature not exceeding 45°C. Used all year round.

No matter how often we prepare this dish, on New Year’s Eve it must be in the center of the table in any version, because it is already a tradition!

And in our article today you will find not only an original Olivier recipe with crayfish tails, but also creative ideas for decorating a salad for the New Year’s table with photos and master classes.

With our tips, you will leave the classic menu item in the program, and add your own twist to it, offering your guests something new, and create true beauty on the table.

The very first version of Olivier was prepared with crayfish. And the composition of the salad and the cooking technique in general were somewhat different.

It wasn’t even a salad at all, but a full-fledged dish with hot dishes, side dishes and vegetables. But over its long history, the composition of Olivier has changed several times. And today we will try to resurrect that old version of the favorite treat with crayfish tails!

Olivier salad with crayfish tails

The traditional version of Soviet Olivier with notes of a pre-revolutionary recipe looks quite original and elegant!

Ingredients

• — 0.3 kg + -
• Canned crayfish necks— 360 g (two cans) + -
• - 3 pcs. + -
• Red caviar (can be imitation)- 1-2 tbsp. + -
• — 100 g + -
• - 4 things. + -
• — 350 g + -
• - 5 pieces. + -
• - 1 bunch + -
• — 100-150 g + -
• - taste + -

1. Boil the beef for 1-1.5 hours in salted water, then cool and chop into cubes.
2. Wash the potatoes and carrots and place them in a plastic bag. We seal the bag tightly and make 2 punctures in it. Now we put the package in the microwave and cook the vegetables for 8-15 minutes at maximum power. Periodically check the readiness of the root vegetables by piercing them with a knife.
3. Boil the eggs in salted water for 15 minutes, and then transfer them to a container with ice water and keep in it for 10 minutes, after which we peel and crumble them.
4. Cut the cucumbers and peeled root vegetables into 5x5 mm cubes. And chop the onion very finely.
5. Mix all the crushed ingredients and peas in a bowl, season with mayonnaise and salt.
6. Place the salad in a heap on a serving plate, place the caviar in the center and the crayfish tails along the edges.

If you have a talent for carving, then any of your salads and dishes can be turned into a real work of art! And anyone can learn this skill with our master classes:

Olivier "Imperial" with crayfish

This step-by-step recipe is a simplified version of the real Olivier, the same one that came out from under the knife of the author of this legendary dish! You can easily make it yourself at home, and all the components for it can be found in any supermarket.

Ingredients

• Chicken breast – 240 g;
• Quail eggs – 6 pcs.;
• Cancer necks – 170 g;
• Lettuce leaves – 4-6 pcs.;
• Potatoes – 2-3 tubers;
• Carrots – ½ pcs.;
• Fresh cucumber – 2 pcs.;
• Canned peas – ½ can;
• Green apple – ½ piece;
• Lemon – ½ piece;
• Onions (greens) – 6 feathers;
• Pickled cucumber – 1 pc.;
• Capers – 20 g;
• Mustard – 1 tbsp;
• Mayonnaise – 50 g;
• Salt - to taste.

How to cook Olivier with crayfish tails

1. Boil potatoes and carrots in their skins until tender. Then remove from the water, cool, clean and chop into 5x5 mm cubes.
2. Cut the chicken breast into small pieces, add salt and fry until golden brown for 10-15 minutes.
3. Boil the quail eggs for 6 minutes, then fill them with cold water and clean them.
4. Peel the green apple and cut it into 5x5 mm cubes together with fresh and pickled cucumber. Sprinkle apple slices with lemon juice.
5. Chop the capers and green onions very finely, then mix them with the peas and all the other chopped ingredients in a bowl.
6. To dress the salad we use a mixture of mustard and mayonnaise. Also, don’t forget to salt the salad to taste.
7. To serve, place 1-2 lettuce leaves on serving plates, use a culinary ring to make portion pyramids out of Olivier and decorate them with halves of quail eggs and crayfish tails.

You can get ideas for creative design of Olivier salad from our articles:

Olivier salad with crayfish tails is the best interpretation and adaptation of the original recipe in a modern way!

With the introduction of crayfish and some other components, the dish becomes refined and even more tasty, but at the same time the salad remains the fastest and easiest to prepare.