Baked meat with garnish. Delicious recipes: how to choose a side dish for meat? Side dishes for potato meat

The choice of the "right" side dish for meat is a lot of room for culinary experiments. It will brighten up the main course and make it more nutritious. Accidental combinations of products are not allowed here, since a wrongly selected side dish will only "spoil" the meat so carefully cooked. What are their unique ones that can be combined with lamb, pork, beef, chicken and rabbit?

Fatty pork, regardless of how it is cooked, is in perfect harmony with sweet and sour side dishes. A juicy steak will "sparkle" with a completely different flavor if you complement it with spicy sauerkraut, grilled pineapple and mango.

If you do not want to waste time preparing delicious side dishes, serve buckwheat, any stewed or mushrooms with the meat. The only things to avoid are pasta and potatoes. They also go well with pork in taste, but such a dinner will turn out to be very "heavy". Whatever side dish you cook, be sure to supplement it with spices, since pork itself has a rather "uncomplicated" taste. It can be garlic, wasabi, marjoram, thyme, ginger.

And any pork dish can be supplemented with a sweet and sour berry sauce. This is the best solution when in doubt about the gravy to serve the main course. To prepare the sauce, sour berries are taken - cranberries, lingonberries, red currants. They can be complemented with aromatic cherries or raspberries.

Lamb: vegetables with "strong" spices

Lamb has a bright, rich taste. It is difficult to prepare it, and it is even more difficult to choose the right side dish for the dish. Ideally, it should be as "expressive" as the lamb itself.

The easiest option is to serve vegetables with lamb. First of all, these are eggplants, red bell peppers, onions and tomatoes. They can be stewed, baked in the oven, or grilled. Garnish with your favorite spices and always garlic.

Rice, potatoes, buckwheat are quite "simple" products for lamb. Against the background of the rich aroma of meat, these side dishes will simply be lost. But if you decided to cook just them today, be sure to supplement the recipe with "strong" spices - barberry, cumin, marjoram, black or white pepper, cilantro. It is not for nothing that in the process of preparing "real" pilaf, a whole set of seasonings is added to its composition along with lamb to enhance the taste of the finished dish.

Experienced chefs advise against serving cold salads with lamb. Fat in meat hardens already at 40 ° C. Eating lamb that has already cooled down with a cold snack is not only tasteless, but also harmful to digestion.

Beef: side dishes with a delicate, mild flavor

The taste of beef is very delicate, delicate, unobtrusive. The recipe for the side dish should be exactly the same - not spicy, not sour, not too salty! Intense aromas will simply overpower the taste of beef.

Combine meat with vegetables. These include corn, squash, broccoli, cauliflower and Brussels sprouts. They can be roasted on a home grill or open fire. Sprinkle vegetables with olive oil and sprinkle with Provencal herbs - it will be delicious. If you are trying to stick to a low-calorie diet, serve stewed spinach with tofu or asparagus with the meat. Delicate mashed potatoes or squash with cream are also suitable.

You don't need to serve beef sauce separately. Simmer the side dish in it to make it more juicy. Culinary experts advise to give preference to soft creamy sauces with a light, slightly spicy aroma. In particular, this can be done with mushrooms, which will be an excellent side dish for beef. First, fry the mushrooms or honey mushrooms with onions, add cream or sour cream, spices and herbs to taste, sweat a little under a closed lid. The finished garnish can be sprinkled with any fresh herbs and immediately served with meat.

Poultry meat cannot be called too expressive. Therefore, chicken and turkey can be safely supplemented with side dishes with various spices and herbs. This is a "universal" meat, it is served with any vegetables and cereals.

But forget about the “classic of the genre, mashed potatoes,” for a while. Choose more original side dishes. This can be green beans fried with garlic and topped with sour cream sauce. Best paired with chicken and turkey is a stew made from sweet peppers, zucchini and tomatoes. For a more satisfying dinner, serve stewed beans, mushrooms, or aromatic rice with the meat.

Garnish with a meat dish can be served with a sauce. Let it be based on sour berries sweetened with honey. Also creamy and cheese sauces are in harmony with chicken and turkey. Often, poultry meat is complemented with apple gravy - this is a sweet and sour fruit puree with butter, balsamic vinegar, black pepper, cardamom and cloves.

Rabbit: vegetable and cereal side dishes with a delicate taste

It is better to choose the same side dishes for tender rabbit meat as for beef - with a delicate, mild taste. The sauces that you put on the table should also be "unobtrusive". Their purpose is to emphasize the exquisite taste of meat.

The best vegetables for rabbit meat are bell peppers, cabbage, tomatoes. But don't limit your menu to just these foods. Make a vegetable stew by combining coarsely chopped carrots, bell peppers, and broccoli. The garnish will "sparkle" with taste and aroma if you season it with soy sauce and Provencal herbs. You can also roast Brussels sprouts - cut them in half and sprinkle with allspice and thyme. Marinating your rabbit in spices for a richer flavor? Then add a garnish of beets to the hot dish. To do this, coarsely grate the vegetables, sprinkle with lemon juice and wine vinegar, stew, and when serving, sprinkle with sesame seeds and finely chopped fresh herbs. Whatever vegetable recipes you choose, you can cook them separately or bake them right with a hot dish. If you prefer to cook cereals for meat, supplement the rabbit with boiled rice mixed with green peas and corn kernels. Buckwheat, wheat and millet porridge are also suitable.

Photo materials from Shutterstock used

Meat dishes with a side dish are the most popular and favorite food of many people. At least the male part of the population will certainly not refuse such a hearty and tasty dish. Although women do not mind trying a juicy chop with potatoes or cabbage. Both side dishes and meat have all kinds of cooking combinations, so the number of recipes is unrealistic to count. This is great, because everyone can find what they like.

What side dishes are served with meat

How to prepare a suitable side dish for meat, and in general, why is it needed? In fact, the role of the side dish is simply invaluable. Even the most delicious and juicy meat without a side dish will seem not so appetizing, but on the contrary - bland and ordinary. Garnish is an important part of any dish. The garnish increases the nutritional value of the dish, brings variety to the range of tastes, makes the dish attractive and appetizing, which, by the way, increases the digestibility of the eaten food.

Ingredients that can be used to prepare a side dish are cereals, legumes, potatoes, vegetables, pasta. They can be fried, stewed, steamed or simmered. It all depends on personal preference and the desired result. In addition to meat and side dishes, you can prepare vegetable salads from cucumbers, cabbage, herbs, as well as from any canned or fresh fruits or vegetables.

How to cook popular side dishes for meat

Let's look at the most favorite and popular recipes for cooking side dishes for meat:

1. Side dishes from cereals

The most common cereal side dishes are rice and buckwheat. In addition to these cereals, pearl barley, oatmeal, wheat and oatmeal porridge are perfect as a side dish.

Cooking methods for these cereals can be found in any cookbook, but almost all cereals are boiled in salted water. And so that the cereal is crumbly, butter is added to it, but you can use any other oil to your liking.

Now cereals have appeared, already packaged in bags for instant cooking, this is very convenient, since you do not need to calculate the amount of water for cooking.

2. Side dishes of pasta

Thanks to the large assortment of pasta, you can cook all kinds of dishes from them, which brings variety to the diet. For chops or cutlets, you can serve spaghetti, "horns", "shells", "nests", "spirals" and much more.

The pasta itself is pretty bland. Therefore, after boiling, you can prepare a gravy of vegetables or add butter (olive, corn, sesame) oil to them.

3. Side dishes for potato meat

Potatoes are a favorite dish of many people, especially in the former USSR. The options for preparing potato garnish are varied: you can make potato croquettes or pancakes, make mashed potatoes, cook stewed potatoes, or simply boil or fry them.

4. Vegetable side dishes for meat

Vegetable side dishes are not only delicious, but also nutritious, healthy and rich in vitamins. The most common vegetables that are served as a side dish for meat are: beets, cabbage, carrots and zucchini. It seems that the list is small, but how many dishes can be prepared from them:

• Stewed beets; beets in sour cream; beetroot puree.
• Stewed cabbage with tomato; cabbage with prunes; in sour cream; with carrots in milk; cabbage with apples; salads with fresh or sauerkraut.
• Squash puree; stewed zucchini; zucchini in milk sauce; zucchini with tomatoes; fried zucchini.
• Stewed carrots in sour cream; carrot puree; carrots with green peas; carrots in milk sauce; with apples; carrots with prunes.

And these are dishes of only 4 basic vegetables, and you shouldn't forget about eggplant, pumpkin, green peas and others. Vegetable side dishes for meat are simply inexhaustible! And if you don't know what to choose with such an abundance, perhaps the most delicious and simple option would be a stew made from a mixture of various vegetables.

If you order a dish in a restaurant or canteen, then usually you are offered complex side dishes for meat, including combinations of ingredients from 3 or more different products. Depending on the characteristics of your own taste and the proposed menu, these combinations can be very diverse. It is only important that these ingredients are combined to taste, complementing each other. But in terms of color, the ingredients in a complex garnish should be contrasting. An example is a side dish of mashed potatoes and beetroot, as well as a side dish of stewed cabbage and mashed potatoes. An unsuccessful combination would be potatoes with boiled rice or noodles with buckwheat.

Here are some delicious and very harmonious complex vegetable side dishes for meat:

• potatoes (mashed potatoes, boiled, fried) and stewed cabbage (or beets);
• potatoes (mashed potatoes, fried) and green peas;
• potatoes (fried) and carrots with milk sauce;
• green peas and boiled beets (carrots);
• potatoes (mashed potatoes, boiled) and stewed carrots with prunes and apples;
• green peas and mashed carrots or beets;
• poached carrots and buckwheat porridge;
• poached beets or carrots, baked apples and green peas.

Thanks to such a variety, you will definitely prepare such a side dish for a meat dish that will appeal to all members of your family and will make the meat even more appetizing!

If you serve glamorous asparagus with plain pork, serve beef steak with rice with fried pineapples, and combine courageous lamb with tender pasta in a creamy sauce, the lunch will be ruined. Because each type of meat needs its own side dish, which will not overwhelm, but emphasize its taste and aroma.

Some people believe that the side dish is exclusively puree, rice, buckwheat or pasta, which they serve on a plate along with a cutlet or a piece of fried meat. It turns out satisfying, but by no means appetizing, ugly and non-dietary. It is also historically incorrect. After all, the word "side dish" is of French origin, which means decoration and addition to meat. To give the dish a spectacular appearance, chefs use colorful products or serve it using molds - even banal mashed potatoes and rice with vegetables, lined with a pinnacle, will look amazing on a plate. However, for the external shine, do not forget about the side dish itself. According to the general opinion of nutritionists and chefs, the ideal addition to any meat is a mix of lettuce leaves with a small amount of vegetables under olive oil - the color scheme of this side dish refreshes the plate and pleases the eye, the chemical composition helps to digest protein fibers faster, and the low calorie content makes it a dietary one. ... However, you will not feed your household with "grass" day after day. And don't do that. After all, there are also stewed and fried vegetables, potatoes, cabbage, mushrooms, rice.

Mutton: rice, eggplant, onion

Lamb has a rather strong, aggressive taste, so the side dish for it should be no less powerful. Tender steamed broccoli or buckwheat will definitely not cope with such a task. A potato will do, but you'll need to add more onion and garlic to make it play brighter. If cooking rice, add carrots with cumin and barberry. If you are afraid to cook the wrong side dish, just remember the classic Caucasian foods served with lamb - eggplants, tomatoes, bell peppers. Vegetables can be sautéed or sauteed with garlic and onions. By the way, the latter is considered an excellent companion for lamb, not only because of the compatibility of their tastes, but also due to chemical compatibility. Juicy onions filled with boiling water, pomegranate or lemon juice are served with kebabs, kebabs and pilaf to neutralize and break down fat. Moreover, it is desirable that not only meat, but also a side dish with drinks be hot or at room temperature. Lamb fat is the most refractory: the temperature of our body is + 36.6 º C, and it hardens already at + 40 º C. If a cooled piece of meat is seized with a cold snack and washed down with an ice cocktail, the fat will freeze in the intestines, and very serious health problems will arise.

Prepare the secret eggplant garnish. To do this, cut young seedless fruits into strips and fry on one side. Then place a circle of tomato on the browned part and brush it with a mixture of salt, crushed garlic and chopped cilantro (can be substituted with parsley). Then fold the eggplant slice so that the tomato remains inside, and fry it on both sides. For each portion of lamb, you need to prepare 3-4 "secrets".

Pork: cabbage, potatoes

Unlike lamb, pork has a relatively neutral taste of light meat (in this it is similar to chicken), to which sweet and sour side dishes are best suited. It is not for nothing that in Germany and the Czech Republic, stewed sauerkraut is served with the knuckle, and in China - spicy fruit and vegetable chutney, which is most often prepared from mango or pineapple. On the other hand, pork is a simple meat, no frills, therefore it is better to choose a side dish for it of the same level. For example, rice or buckwheat with carrots and onions, stewed vegetables and potatoes in all their forms. Just don't get hung up on fries and banal mashed potatoes - the latter can be turned into a real culinary masterpiece. To do this, simply add any filler to the finished potato mass: pesto sauce, fried mushrooms or onions, baked garlic, wasabi, truffle paste, chopped salted herring, blue cheese. In Spain, for example, they love to make mashed potatoes with crushed young green onions.

Serve the potato side dish in the tuber halves. To do this, take large fruits of the correct oval shape, wash them thoroughly, cut them in half and boil them in their uniform. Then scrape off the cores, leaving as thin a layer as possible near the skin and fill them with the filling. To do this, turn the pulp into mashed potatoes and mix with garlic, parsley, dill, cheese and an egg (you can crush any vegetables). Put the filled potato halves in the oven for half an hour and serve with the baked pork.

Beef: asparagus, carrots, mushrooms

Beef is called Rolls-Royce in the world of meat, which means that the side dish for it must be high-quality, but very delicate: no daring tastes, aggressive aromas and sourness. For example, if we are making complex mashed potatoes, give up bright fillers - only cream, yolk and, if desired, a little blue cheese. Fried potatoes, porcini mushrooms and champignons are also well suited to beef, as well as vegetables: green beans, carrots, corn, zucchini, peas, Brussels sprouts. But the ideal side dishes for a good steak are boiled asparagus and spinach, which can first be fried and then darkened in cream until creamy.

Garnish with dwarf vegetable kebabs. To do this, string mini-fruits of corn, cherry tomatoes, carrots and asparagus on separate skewers and fry them in olive oil with the addition of Provencal herbs. Finally, season with salt and pepper and place on a platter along with the steak.

Expert opinion

Martynenko Kirill

Chef and Managing Partner of Torro Grill Restaurant

I would not recommend using pasta as a side dish for meat. This is the lot of inexpensive eateries, and in all decent restaurants they are a separate dish and are called pasta. Rice with buckwheat can be served with meat, but before that it is advisable to diversify them with the help of spices, herbs and vegetables. For example, buckwheat goes well with porcini mushrooms, fried onions or soy sauce, only it is better to serve it with light neutral pork or veal.

Do not match!

Beef: pineapple, stewed cabbage, buckwheat

Pork: asparagus

Mutton: horseradish, cream, pasta.

How to choose the right side dish for different dishes? How to choose the perfect tasty side dish for meat and meat products? What are the recipes for delicious side dishes to cook for meat? And also in the article there is video recipe for the step-by-step preparation of a delicious side dish! Read about this further in our article!

Recipes for preparing delicious side dishes for meat

How to choose the right side dish for various meat dishes?

Each meat dish needs its own side dish. The right combination of garnish and meat gives the dish a finishing touch. Different types of cereals or vegetables are suitable for different types of meat.

Many people think that side dish is mashed potatoes, buckwheat, rice or pasta.

Serve on a flat plate such a side dish with a piece of fried or baked meat, or cutlets. Looks simple and straightforward. The main thing is tasty and satisfying.

The very meaning of the word garnish translated from French means a beautiful decoration, filling and addition to fish or meat.

French chefs use colorful vegetables and even dyes for this. Lay out all possible figures, turrets, slides and other forms.

But the side dish is not only the beauty of the dish, but also its taste and nutritional complements.

Most chefs and nutritionists believe that the right side dish for meat dishes is a vegetable salad seasoned with olive oil. A bright combination of colors of fresh juicy vegetables, lettuce leaves and herbs will decorate any piece of meat. The composition of the vegetable salad helps digest faster fatty meat, and the low calorie content of vegetables makes the dish almost dietary.

However, not everyone agrees to dine or dine with an herb side dish. First of all, men and children will protest. No matter how useful all the vegetables are, everyone will get tired of them every day. Diversify the home menu and feed everyone hearty fried and stewed vegetables, baked potatoes, stewed cabbage, mushroom frying, aromatic boiled rice and more will help.

Combination of types of meat with side dishes

Boiled rice, stewed or baked eggplants and fried onions are most suitable for lamb dishes.

Mutton has a specific pronounced taste. Only a more specific side dish can interrupt and emphasize it.

Buckwheat, stewed cabbage or mashed potatoes simply won't do it. Only use potatoes as a side dish if fried with plenty of garlic, basil, or cilantro. If you have rice for a side dish, add stewed carrots, cumin and barberry to it.

Excellent side dishes will serve t pickled tomatoes with sweet bell peppers and onions... Garnish vegetables are stewed in vegetable oil, fried or baked in the oven or on the grill.

A good combination as a side dish would be baked eggplant with cheese and garlic... You can also serve eggplant rolls stuffed with vegetables. You can cook baked eggplants for lamb barbecue like this.

Cut the eggplants into longitudinal strips, fry. Place 1 clove of minced garlic, a slice of tomato and 1 teaspoon of cilantro on each strip. Fold in half, put in a baking dish. Bake in the oven. It is recommended to pour over tomato paste and cover with grated cheese. Salt and pepper the garnish to taste.

The most suitable side dishes for fatty pork are cabbage and potatoes.

Pork side dishes can actually be very varied. It can be stewed fresh or sauerkraut, boiled, fried or baked potatoes, boiled rice, buckwheat, stewed eggplant, stewed carrots or zucchini.

Delicious and unusual a side dish for pork gravy or frying can be various vegetable cutlets and cereal meatballs.

An exotic side dish is mashed avocado, mango or pineapple. Serve pork with stewed mushrooms tasty and our way. Cooking mushroom frying is as easy as shelling pears. Wash any mushrooms, boil until half cooked, chop and fry with onions. Add mayonnaise or sour cream to taste. Such a side dish will be very satisfying, since mushrooms are pure protein.

Try the Village Style Mushroom Gravy recipe

An interesting side dish can be mashed green onions or sorrel.

Mushrooms, stewed carrots or steamed asparagus will be an ideal side dish for beef.

Recipes on the topic of the article:

Beef is one of the most expensive and delicious types of meat... It is low in fat, the amazing gustatory and healthy value of beef dishes has always been considered a dish of high society. Beef does not tolerate sweet sour or too salty in sauces and side dishes.

Here you need special delicacy in the choice of side dishes. You can serve simple mashed potatoes with it, but it should be the simplest. Only butter and salt. You can also serve fried potatoes, stewed Brussels sprouts, carrot patties, baked zucchini with beef meat dishes.

If you are preparing beef in a planed manner, then in addition to mashed potatoes, boiled buckwheat is also suitable. An ideal side dish for a juicy beef steak is steamed asparagus without salt or puree of spinach with cream,

Grilled vegetable kebabs will be an excellent side dish. String cherry tomatoes, small onions, small young corn on wooden skewers. Grill. Serve with steaks and mustard sauce.

Which side dishes do not go well with which meat?

In no case these types of meat and side dishes are not combined What to cook for lunch

French is not an easy task. How to emphasize the flavor of the main course without overloading it? Check out our options!

Light fresh vegetable salad

With what side dish should the meat be served in French, if the main course includes potatoes? We believe that vegetable salad will be the best addition.

Ingredients:

• one fresh cucumber;
• two tomatoes;
• six radishes;
• half a small head of kohlrabi;
• two boiled eggs;
• two teaspoons of mustard;
• three tablespoons of olive oil;
• a teaspoon of brown sugar;
• vinegar and salt to taste.

So, we are preparing a side dish for meat in French. You will find a photo and a detailed recipe below.

Wash and chop the vegetables well. Cut the cucumber lengthwise and then cut it into very thin slices (use a special knife for this purpose). Cut the radish into rings and the tomatoes into small pieces. Grate kohlrabi or chop into strips. Chop the egg whites with a knife.

Make a sauce with mustard, boiled yolks, sugar, and olive oil. Add vinegar at the very end and rub the food with a fork.

Mix prepared vegetables, salt and place on plates. Garnish the salad with the sauce and serve.

Which side dish goes well with meat in French?

Another great option is a warm vegetable and cheese salad. In appearance, this dish resembles a stew and has a rich taste.

Products:

• eggplant;
• two sweet peppers;
• a quarter of a small onion;
• two tablespoons of suluguni;
• wine white vinegar, salt and oil to taste.

How to prepare a side dish for meat in French?

To do this, first process the vegetables, peel the eggplant and onions, and remove the core from the pepper. Then cut the food into strips and fry separately.

Combine the prepared ingredients, salt them, add oil and vinegar to taste. Sprinkle the grated cheese over the salad and serve with the meat.

French meat garnish: recipe for mashed potatoes with cheese

If the main course consists of meat, cheese, vegetables and sauce, then it can be supplemented with a hearty side dish.

Ingredients:

• potatoes - one kilogram;
• egg yolk;
• grated cheese - 100 grams;
• nutmeg - one pinch;
• salt and ground pepper.

French-style potato side dish for meat is prepared as follows:

• Peel the potatoes first, and then boil them until tender (don't forget to add some salt to the water). After that, crush it into puree, mix with yolk, spices, cheese and salt.
• Transfer the warm side dish to the special attachment. Place the puree on top of the parchment, shaping it into a rose shape.

Bake the potatoes in a well-heated oven for about 20 minutes. When the puree is covered with a beautiful golden brown crust, you can put it on the plates with the meat.

and cheese

Which side dish for French meat is better to choose if you like a bright spicy taste? We offer you our own version:

• iceberg salad - 150 grams;
• fresh cucumber, bell pepper and tomato - 50 grams each;
• garlic powder, salt, white pepper - half a teaspoon each;
• ginger - 20 grams;
• olive oil - one tablespoon;
• chopped greens - half a bunch;
• feta cheese or any other soft cheese - 50 grams;
• olives - six pieces;
• lemon juice - one tablespoon.

It is very easy to prepare a light side dish for meat in French.

Tear the lettuce leaves into small pieces, and cut the cucumber and bell peppers into thin strips. Cut the tomato into half rings. Mix the foods in a salad bowl, add salt, garlic and herbs to them.

Prepare a dressing of their butter, lemon juice, ginger and sauce over the salad and stir. Add the rings of olives and finely diced cheese to the vegetables. Let the salad sit in the refrigerator for at least half an hour before serving.

Complex side dish

By this phrase, we do not mean at all a difficult dish to prepare, over which you will have to pore for a long time. On the contrary, such a side dish is easy and quick to prepare - see for yourself:

• Place half a serving of mashed potatoes, sliced ​​cucumbers and tomatoes, and two tablespoons of canned green peas on a plate of meat.
• Another simple option can be made with Korean carrots, boiled beans and fried potatoes.
• Do not forget that the garnish can also play the role of decoration. Therefore, serve with meat roses from tomatoes, and curly slices of fresh cucumber.
• Grilled vegetables - eggplant, sweet peppers of different colors, tomatoes, potatoes, onions.

If you understand our idea, you can easily create several more options on your own that will ideally complement the main course.

Stewed vegetables in oriental style

A side dish for French meat does not have to comply with the strict rules of European cuisine. Take this simple idea and try it out.

The composition of the dish:

• large eggplant;
• red, yellow and green peppers - one at a time;
• bulb;
• soy sauce - two tablespoons;
• some salt;
• sesame;
• vegetable oil.

Peel the eggplant and then cut into cubes. Wash the peppers, remove seeds and stalks, cut the pulp into medium-sized pieces. Remove the husk from the onion and chop it finely.

Preheat a skillet and fry the eggplant until half cooked. Add pepper and onion to it. Stir the food, cover and simmer for five minutes.

Pour soy sauce over the vegetables and sprinkle with sesame seeds. Season to taste with salt and stir. French meat garnish can be served both warm and cold.

Potato and Korean carrot salad

Here is a recipe for another one that goes well with baked meat. It will accompany the main dish not only during a family dinner, but will also look great on a festive table.

Ingredients:

• boiled potatoes (in their uniform) - 500 grams;
• Korean carrots - 250 grams;
• canned green peas - seven tablespoons;
• fresh dill - half a bunch;
• garlic - two large cloves;
• salt - half a teaspoon;
• vegetable oil - three tablespoons.

First, wash the potatoes well and boil until tender. To make the skin easier to peel off, immediately place the tubers in cold water. Next, the potatoes need to be peeled, cut into cubes, combined with carrots and peas.

Prepare a dressing. To do this, combine chopped dill, finely chopped garlic, salt and vegetable oil. You just need to mix the sauce with vegetables and transfer the prepared salad to the dish.

As you may have noticed, meat side dishes can be prepared from a wide variety of foods. Read our recipes and choose any dish to your liking.