The side dish should only highlight the taste of the meat and in no case should it overwhelm it. In addition to ordinary and boring mashed potatoes, you can prepare delicious side dishes for meat , which have high nutritional value and are better absorbed by the body in combination with meat dishes. The article and video will tell you about such side dishes.

Delicious side dishes for meat

Many people are mistaken in thinking that side dish for meat limited to mashed potatoes, which are served along with fried meat. You can get enough, but it doesn’t look delicious, it looks far from appetizing, and such food is not at all dietary.

But in order to give the dish a spectacular look, cooks use a variety of vegetables, aromatic and colorful, or serving in shapes. The same puree can be placed on a plate with an original mold, decorated with vegetables, and look like this.

Of course, you shouldn’t forget about yourself side dish for meat . According to nutrition experts, the best choice for any meat is a mixture that includes lettuce and a small amount of vegetables, seasoned olive oil.

The appearance of such a side dish will refresh the plate and please the eye. And its composition will help the stomach cope better with protein fibers, and in itself it is dietary. But don’t forget about stewed vegetables, fried potatoes, rice, mushrooms and

Side dishes for pork

Pork is a fairly soft, light meat. The taste can be described as neutral (in relation to other types of meat), so they are best suited side dishes for meat with a sweet and sour taste. This could be sauerkraut, stewed vegetables, and onions. Doesn't go well with asparagus.

And the good old puree can sparkle in a completely new way if you add fried mushrooms or onions, pesto sauce, baked garlic or chopped herring to it. In general, a huge number of recipes have been invented based on potatoes, among which you can easily find something original and please your household or guests.

Side dishes for lamb

Lamb has a rather strong, aggressive taste, for this reason it needs a side dish to match it. The mild taste of broccoli or buckwheat is unlikely to be suitable. Again, you can by adding more garlic or onion to it. bell pepper with eggplants and tomatoes is what you need. Sauté vegetables with onions and garlic, or simply fry them - the choice is yours. Onions, moreover, are chemically compatible with lamb.

Very important point: remember that lamb fat solidifies at 40°C, and our temperature is 36.6°C. Therefore, use both and side dish for meat It should only be served hot, otherwise digestive problems may occur.

Do not serve lamb with side dishes containing pasta, cream or horseradish.

Side dishes for veal

Veal is considered one of the healthiest. The side dish served with this type of meat should have a mild taste, without a bold aroma, and in no case should it be sour.

Fried potatoes, mushrooms (champignons and white mushrooms work well), mashed potatoes with cream, yolk and blue cheese are good options. you can use green beans, Brussels sprouts, corn, carrots, zucchini, peas. However, the most suitable side dish for beef steak is considered to be creamed spinach and boiled asparagus.

But it is better not to serve pineapples, buckwheat and stewed cabbage with beef.

As you can see, nothing too complicated, just a little experience and knowledge. And you will surprise with original side dishes for meat everyone who happens to be at your table.

Lovers of tasty and healthy food will love these interesting recipes dishes.

Pasta for gravy, buckwheat or mashed potatoes for cutlets, rice for fish - standard side dishes that have lived in every home since the times of Soviet canteens and cookbooks.

All these options are certainly good - they cook quickly, are not expensive and the taste, as they say, is familiar from childhood.

But you must admit, sometimes you want something new to make it more interesting to cook, and to please your loved ones, and in an era of general concern about the waistline, many are looking for a more dietary option for fairly high-calorie side dishes. In a word, almost every housewife sooner or later asks the question “what could I cook?” And I don’t know about you, but my problem is usually not so much in actually doing it, but in figuring out what exactly to do. That is, when necessary, as luck would have it, nothing comes to mind.

Therefore, I decided to collect in one place all the options that came to my mind, and I ask you to add ideas that I did not mention in the comments.

Let's collectively create a useful “cheat sheet” for ourselves, which we can always look at if necessary!

By the way, any of these dishes can be not only a side dish, but also an independent dish. Why not?

I specifically give only ideas, because there can be more than a dozen recipes for each type of side dish.

So let's start with the classics.

1. Pasta. There is a huge variety of shapes and sizes, but as a side dish, pasta is most often prepared the same way - simply boiled. You can diversify your pasta side dish by using Asian noodles instead of the usual pasta. Rice noodles, funchose, buckwheat soba noodles, wheat udon noodles... All this can easily be found in any large supermarket in the section with goods for Asian cuisine. There you can also buy ready-made sauces for cooking, which, as a rule, have recipes.

2. Fig. Plain white boiled rice can be varied by frying it with vegetables and egg. If you've ever had fried rice at a Chinese restaurant, you'll know what I mean.

3. Buckwheat. Regular boiled buckwheat can, for example, be fried with onions and mushrooms.

4. Boiled, fried, baked potatoes, jacket potatoes, mashed potatoes. You can add various spices, herbs and seasonings to this, but this is unlikely to add much variety to the usual potatoes.

But potatoes are not the only root vegetable that makes delicious mashed potatoes. You can use the same principle to puree carrots, pumpkin, sweet potatoes, fennel, etc.

5. Good and, most importantly, very quick option- frozen vegetable mixtures with or without rice. You can fry, stew in broth, make similar mixtures yourself in the image and likeness immediately before cooking, or you can make a lot at once and freeze. Just freeze it better in portions, for each cooking in a separate bag, because you won’t get it as crumbly as in a store-bought package. Vegetables in production are subjected to shock freezing, but in your case they will most likely freeze into one lump. It will be cheaper than store-bought ones, and you can create the mixture yourself to your liking.

6. Great side dish - simple fresh vegetables, greens and lettuce leaves. Spinach, iceberg lettuce, arugula, tomatoes, bell peppers, etc., any variation of what is in the refrigerator and available depending on the season. Chop coarsely, sprinkle with vegetable oil, balsamic, lemon juice or any other sauce you like.

7. My favorite side dish is baked vegetables. Cut the vegetables into fairly large pieces, rub with vegetable oil, salt and add herbs and spices to taste. Very tasty, healthy, aesthetically beautiful and dietary. This way you can bake almost anything - eggplants, zucchini, bell peppers, pumpkin, parsnips, turnips, apples, carrots, mushrooms, sweet potatoes, etc.

8. Canned beans from jars. It is usually sold in various sauces and is an excellent side dish just as it is. But something can be done on this basis. Mix, for example, with couscous and herbs or add garlic and finely chopped tomatoes. Imagine! Instead of beans, you can use canned corn or peas.

9. All the same cereals, but less “hackneyed”. My favorites are chickpeas and couscous. They are good either on their own or with the addition of vegetables, sauces, in salads, etc. An excellent alternative if, say, you are tired of buckwheat porridge. This also includes lentils, bulgur, quinoa, as well as brown rice, which is not fundamentally different in taste, but is much healthier.

10. Boiled or steamed vegetables - green beans, broccoli, cauliflower, kohlrabi, asparagus. Add any dressing and a delicious and healthy side dish is ready!

That's where my ideas ended. What are your favorite side dishes?

Anyone can prepare a delicious side dish. But you need to try to make it original and simple. We found the optimal solution to this culinary problem

1. Mashed potatoes with green sauce

You will need:

For puree:

• Potatoes – 2 kg
• Salt - to taste
• Ground white pepper - to taste
• Butter - to taste

For the sauce:

• Fresh cucumbers – 5 pcs.
• Light mayonnaise – 7 tbsp. l.
• Fresh dill – 2 bunches
• Dried garlic – 3 tsp.
• Water – 1 tbsp. l.
• Ground hot pepper - to taste

Preparation:

Peel the potatoes and cut them into cubes. Next, place the potatoes in cold water and cook over medium heat for 20 minutes. After the water boils, you need to cook the tubers for another 10 minutes. After checking the readiness, drain the water, but not completely, leaving a little liquid in the vessel. We turn the finished potatoes and water into a homogeneous mass: you can use a masher - and then the puree will turn out thicker, or a blender, which perfectly neutralizes lumps.

Add salt, spices and butter to the resulting mass to taste. The puree is ready, and you can start preparing the sauce. To do this, peel the cucumbers and cut them into small cubes or triangles. Wash the prepared greens, dry them and chop them finely. Place all the ingredients in a bowl, add spices, garlic, mayonnaise and water and mix. Cover the finished sauce with a lid and put it in the refrigerator, letting it brew.

The side dish is ready! When serving, the sauce can be served either directly with mashed potatoes or as a separate appetizer.

2. Green beans with pine nuts

You will need:

• Green beans – 700 g
• Olive oil – 2 tbsp. l.
• Garlic – 2 cloves
• Pine nuts – 5 tbsp. l.
• Salt – 1 pinch
• Ground black pepper - to taste

Preparation:

Place the beans in boiling salted water, having previously cut off the ends, and cook for about 3-5 minutes. Heat olive oil in a frying pan and fry the garlic for a minute. Then add pine nuts to it and leave on the fire for at least three more minutes.

Drain the water from the finished beans, then transfer them to the frying pan, mixing with the nut-garlic mixture. Sprinkle the beans with salt and black pepper and fry for a few minutes. If desired, you can garnish the garnish with fresh mint. Serve to the table, complementing the main course.

3. Baked tomatoes with thyme

You will need:

• Plum tomatoes – 900 g (about 12 pcs.)
• Olive oil – 1 tbsp. l.
• Fresh thyme leaves – 1 tbsp. l.

Preparation:

Preheat the oven to 120 degrees Celsius. Cut the prepared tomatoes (about 12 pieces) lengthwise and place them on a baking sheet, which must first be covered with parchment paper.

Drizzle the tomato halves with olive oil, sprinkle with fresh thyme leaves and add a little salt. Bake the vegetables for 2–2.5 hours - checking them from time to time so as not to end up with a tomato crust. Serve the finished tomatoes with meat or as a separate appetizer.

4. Brown rice with sweet peppers

You will need (for 4–6 servings):

• Bulbs – 1–2 pcs.
• Sweet pepper (medium size) – 1 pc.
• Brown (brown) rice – 200 gr.
• Water – 450 ml.
• Garlic – 2–3 cloves
• Zest – ½ lemon
• Green basil - to taste
• Salt and pepper - to taste

Preparation:

Cut the sweet pepper into cubes, finely chop the onion. In a saucepan set to medium heat, heat vegetable oil(three tablespoons). Place the onion in the bowl and fry, stirring, for 2-3 minutes. Then, adding pepper, fry the mixture for about 5 minutes. Add rice, stir and keep on fire for another 1 minute.

After this, add water and bring the rice to a boil. As soon as the water boils, add salt, reduce the heat to low and leave covered until the rice is completely cooked (about 40 minutes). If necessary, add water during the process.

There are a few final touches left: after the specified time, add grated lemon zest, chopped basil and finely chopped garlic into a saucepan. Turn off the stove, let the rice stand covered for 5 minutes, stir and serve.