Berry honeysuckle: useful properties and recipe

The berries ripen on the bush is not at the same time that allows you to collect her almost to the end of the month. These blue "jugs" store and vitamin B1, which allows to support the tired after the spring of the nervous system, vitamin B2 is required for hematopoietic system and, of course, vitamin C helps maintain the immune system, promotes the absorption of iron, which is in itself honeysuckle.
Coating berries due to the presence of natural dye - anthocyanin, which has a powerful antioxidant effect. So, and my mother and grandmother honeysuckle will be useful for preserving youth and beauty!

What to cook?

Honeysuckle can be cooked pies and compotes, fruit drinks. It is well tolerated freezing (you must sprinkle it in a single layer on a tray and freeze. Frozen berries folded into packages for storage in the freezer. From frozen honeysuckle obtained amazing dumplings and sauces for pancakes and casseroles. Yes, keep so difficult, but do not overeat! Otherwise it may be a result of an upset stomach.

Dumplings with honeysuckle

Ingredients: 2.5 cups flour, 150 ml of water, 1 egg, 0.5 tsp salt, 2 cups of fresh honeysuckle, sugar to taste

Preparation: Sift the flour into a bowl, make a recess in the middle of the hill, sprinkle in the salt into it, break the egg. Pouring a little water, knead a smooth elastic dough. You may need a little more water. Cover the dough with a towel or cloth and let it stand for about 30 minutes, during this time will have time to swell the best gluten flour making the dough more elastic.
At this time, prepare honeysuckle berries. Wash them, fold in a colander and then another and place on a paper towel so that it absorbed the excess moisture. Fold obsushennye berries in a bowl and next to put a bowl with sugar, which will be added to the filling directly into the process of molding, to avoid premature release of juice.
Shape dough roll, cut it into equal pieces. Of each piece of dough, roll the cake, put a little in the middle of berries and sprinkle sugar on top and blind dumplings.
Lower portions dumplings in boiling salted water, stirring skimmer not to stuck to the bottom. Cook over medium heat until the ascent, and then for 3-5 minutes until vigorous boiling with dumplings.
Remove the dumplings with a slotted spoon, fold in a deep bowl, add the butter, so they do not stick together. Serve with sour cream or natural yogurt.

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