Sea buckthorn recipes are versatile and healthy. Here, we give step-by-step instructions for a vegan vegetable soup with sea buckthorn, and provide more recipe ideas for self-collected sea buckthorn.
Sea buckthorn, also known as red sloe, sandberry, dune thorn, or willow thorn, belongs to the Willow family. Sea buckthorn bushes reach a height of up to 6 meters. Orange fruits measuring 3 to 8 mm in size ripen between August and early December.
Sea buckthorn is rich in vitamins and is also known for its anti-inflammatory active properties. Although the berries are very sour when eaten raw, they can be used in many ways in the kitchen. I will show you sea buckthorn vegetable soup recipes and give you inspiration for other sea buckthorn recipes. You will also learn what to consider when collecting sea buckthorn.
Prepare sea buckthorn recipes using food. organic seal: There are no chemical compounds. Pesticide Support ecologically sustainable agriculture. Besides, you can local food purchase. Locally grown products are climate-friendly because they have shorter transport routes. By favoring them, you CO2-footprint.
Sea Buckthorn Recipe: Sea Buckthorn Vegetable Soup
(Picture: CC0 / Pixabay / Silvia Rita)
Sea Buckthorn Vegetable Soup
- Ready: about 10 minutes
- Cooking/Bake Time: about 20 minutes
- crowd: 4 servings
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200g
sea buckthorn fruit
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piece
chives
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250g
carrot
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250g
Hokkaido Pumpkin
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150g
potatoes
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3 tablespoons
olive oil
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700ml
water
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2 teaspoons
salt
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1 teaspoon
apple or pear syrup
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2 teaspoons
decorative pumpkin seeds
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Wash sea buckthorn berries and puree with a little water in a food processor or hand blender.
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Drain the liquid from the hair strainer. Sprinkle the marks on the sieve and grab the mass from the juice.
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Wash the leek and chop it finely.
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Peel the carrots and cut into cubes. Organic carrots do not need to be peeled.
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Hokkaido pumpkins do not need to be washed and peeled.
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Cut the pumpkin in half and remove the seeds. Cut the pulp into medium-sized cubes.
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Potatoes are also peeled and cut into cubes.
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Heat the olive oil in a large pot and fry the green onions. Keep stirring so that the green onions do not burn.
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Add the diced carrots and zucchini and fry briefly, stirring constantly.
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Now add the potatoes and immediately pour water over the vegetables.
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Season the soup with salt and simmer gently for 15 minutes, until vegetables are tender.
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Puree the cooked vegetables and now add the buckthorn puree.
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Add 1 teaspoon of concentrated apple or pear juice to the vegetable soup. Alternatively, you can use a little sugar. Precautions: Sea buckthorn berries have a strong sour taste. The thick juice softens the acidity of the sea buckthorn puree.
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Serve vegetable soup with sea buckthorn without boiling again. Sprinkle pumpkin seeds in sea buckthorn soup.
Use instead of waste: sea buckthorn dregs
Do not throw away the remaining sea buckthorn in the colander. It is a shame to waste valuable materials.
- For example, you can pour oil over the residue and use it for skin care.
- If you mix the by-products with yogurt, it becomes a refreshing mask pack.
More Sea Buckthorn Recipes
(Photo: CC0 / Pixabay / Azalinka)
The fruits of the sea buckthorn bush are very popular due to their healthy ingredients. Sea buckthorn berries can be used in a variety of ways in the kitchen. You can find more recipe ideas here.
Harvesting sea buckthorn: this is how you do it
You probably won’t be able to buy fresh sea buckthorn berries in the supermarket. This is because the peel of the fruit breaks easily, making it difficult to transport the fruit. The easiest way is to collect sea buckthorn berries yourself, since they are wild fruits. Sea buckthorn thickets can be found mainly in the Alps or on the sand dunes of coastal areas. When harvesting, however, be aware that sea buckthorn bushes are protected in many parts of Europe, so harvesting of the berries is not permitted at times.
Depending on the variety, buckthorn fruits begin to ripen between mid-August and early October. Ripe sea buckthorn fruits can be distinguished by color, from orange-yellow to orange-red, depending on the variety. Unharvested berries stick well to the branches until winter and can still be eaten after frost. Sea buckthorn berries are relatively easy to harvest if you shake them directly from the bushes on a frosty night and collect them on sheets.
Precautions: Sea buckthorn bushes have sharp thorns. Be sure to wear thick gloves when harvesting!
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