6 delicious drinks that you can prepare right in the country

No one will deny themselves the pleasure of quenching their thirst with cool drinks or cheering up with homemade wine while at their summer cottage. All of them are natural, rich in vitamins, and most importantly, they are prepared from fruits and berries grown by you personally.

Strawberry lemonade

Strawberries are frozen, compotes are boiled, jam and, of course, eaten raw. Cool strawberry lemonade during the summer heat. For him you will need: 120 g of sugar, 3 liters of water, 300 g of strawberries, 2 lemons and 7 mint leaves. The berries must be thoroughly washed and covered with granulated sugar, then mashed from the resulting mass. Then add lemon juice, pour 1 liter of boiling water, let cool and put in the refrigerator. Before serving into the workpiece from the refrigerator, add another 1.5-2 liters of water and sugar to taste. Lemonade is served with ice cubes and mint leaves.

Berry juice

Good both in summer heat and during colds, because it is rich in vitamins and good for health. But the fruit drink does not have to be cranberry, because in the country there are enough other berries suitable for cooking. For example, viburnum fruit drink perfectly refreshes. We need: 400 g of viburnum, 300 g of sugar and 0.5 l of water. Rinse the Kalina thoroughly, make mashed potatoes from it, passing through a sieve. Transfer the resulting mass to a saucepan, add water and add sugar. Mix thoroughly, then boil until bubbles begin to appear on the surface, then remove the saucepan from the stove. Strain the finished fruit drink through cheesecloth into any container convenient for you and cool.


Compote can serve as both a preparation for the winter and an excellent drink that quenches your thirst on sunny summer days. You can make compote from apples with the addition of berries. For it you will need: 1 kg of apples, 3 liters of water, 400 g of granulated sugar, cherries and currants to taste. Pour water into a saucepan and bring to a boil, then add sugar. We wash the fruits and berries thoroughly. We cut the apples into slices, add to the syrup, and send the berries there. Bring the mass to a boil and cook for ten minutes. Then let the drink brew and serve.

Apple cider

Cider came to us from European expanses. Its taste is quite soft and pleasant, reminiscent of compote. The ingredients are as follows: 1 kg of apples and 150 g of sugar. Do not wash the apples, lay them out on any flat surface and place them in a cool dark room for 3 days. During this time, accumulations of fruit sugar will appear on them, from which you need to get rid of. Rinse the container with soda and scald with boiling water. We make mashed potatoes from the fruits using a blender. Transfer the resulting mass to dried jars. Apple gruel should not occupy more than 2/3 of the entire vessel, since the drink will ferment and it needs free space. Then fill it with sugar and stir. We tie the opening of the jar with a thick towel, put it in a warm place for 5 days, remembering to shake it every day. When the fermentation odor appears, the cider should be poured into separate jars through a clean, tight cloth. We put on a medical glove on the neck of each container, pre-piercing one finger on each so that the cider does not turn into vinegar. We put the jars in a warm place again and keep them for 50 days. If there is sediment at the bottom of the can and the cider itself has lightened, you can bottle it and store it in a cool, dark place for three months.


Homemade wine is not as difficult to prepare as it might seem at first glance. For example, you can use black currant. The recipe for such a wine is as follows: 2 kg of black currant, 3 liters of water and 1 kg of sugar. You do not need to wash the currants, just sort them out carefully, getting rid of the bad ones. Then crush with a crush. Put the resulting mixture in jars, pouring half of the water in which sugar has already been dissolved. The container can be filled with liquid only 2/3, leaving a place for fermentation. Cover the openings of the containers with gauze and put in a dark place for 5-7 days. When the wort ferments, you need to separate it from the other mass and bottle it. A rubber glove is put on their neck and insisted for another week. Then the wort needs to be tasted to see if it has enough sugar. If not, add it to taste; in total, the drink should ferment for about three weeks. Next, the sediment is removed from the wine and again poured into clean bottles, installing water seals on them for slow fermentation. They need to be stored in a cool place, a cellar will do. There it will brighten and get its own special taste. Drain off sediment every 2-3 weeks. During this period, you can adjust the sweetness of the drink, depending on what kind of wine you want to get: dry, semi-sweet or sweet. After 3 months, it can be bottled and stored for a year.

Pouring from berries

Pouring from berries is very popular among lovers of home feasts. You can cook from any berries growing in your garden. Let's take blackcurrant liqueur as an example. We need: berries (to taste), 1 liter of vodka, 100 ml of water, 200 g of sugar. In a three-liter jar, previously sterilized, pour the berries, then fill them with vodka and close the lid. Place the container in a sunny place and leave for 3 months. After the expiration date, the drink must be filtered, the berries must be squeezed out. Then mix the sugar with water and boil the syrup, which you need to fill the liqueur and mix the resulting liquid thoroughly. Pour the drink into clean bottles and place in the cellar, letting it brew. The finished liqueur can be stored at home, for example, in a buffet. Necessarily in a cool room.

Tiger shrimps 1 kg.
Olive oil 1/3 cup
Tomato sauce 1/4 cup
Wine vinegar 2 tablespoon
Fresh basil, finely chopped 2 tablespoon
Cloves of garlic 3 pcs.
Salt 1/2 teaspoon
Red pepper, ground 1 pinch

Since stores offer customers frozen seafood, proper defrosting is the key to the success of the prepared dish. For this, the semi-finished product should be placed in a sieve for gradual thawing, avoiding immersion in the resulting water. You can also put the shrimp in a special bag for freezing food, and immerse it in slightly warmed up water. At the same time, you need to constantly monitor that the melt water from the shrimp does not accumulate inside the bag, periodically draining it.

  1. To preserve the juiciness and appetizing appearance of tiger prawns, they are fried in their shells. So let's prepare the marinade first.
  2. For the marinade, in a sufficiently large bowl, mix wine vinegar, olive oil, tomato sauce, finely chopped garlic and basil. Add pepper and salt.
  3. Pour the prepared marinade over the shrimps and leave in this form in the refrigerator for about one hour. It is worth covering the bowl with cling film or a lid in order to avoid extraneous odors.
  4. To avoid sunburning wooden skewers when frying seafood, they must be placed in water half an hour before preparing the treat.
  5. For frying, you need to do the following. Remove the thawed semi-finished product from the refrigerator and string it on a skewer, threading the tail first, then the head.
  6. Skilled chefs advise greasing the shrimp before cooking with ordinary olive oil. It will give the finished dish an appetizing look.
  7. Place the shrimp skewers on a greased wire rack and grill on both sides. When cooked peeled, shrimps lose their inherent transparency, then you need to remove them from heat. The red color of the shell will tell you about the readiness of the delicacy in unpeeled form.
  8. Now you need to peel the shrimp and remove the black intestinal vein by making an incision along the back. If shrimp are cooked peeled, then this procedure is performed before marinating!
  9. You can remove the cut shell yourself, or serve it in this form - it depends on the table setting and personal preferences.
Grilled cooked tiger prawns

The magical taste of tiger or royal crustaceans from the deep sea, especially if they are grilled, will not leave anyone indifferent. Thanks to the speed of preparation and the preservation of useful microelements in full, this dish will forever be remembered by those who have tried it.

DIY bbq maker

Detailed instructions for making a barbecue can be found on the Internet or ask a master stove-maker. It is important to properly design the structure. It is necessary that the outgoing smoke is directed vertically and does not create inconvenience during cooking. To do this, follow the rules when forming the combustion chamber, use 3 components:

  • brick niches
  • metal shelves, steel plates from an old stove
  • slabs for the base of paving slabs or pouring it in the form of a foundation with formwork and cement.

A brick barbecue is built quickly, see photos and video examples. The manufacturing process is not complicated, no special tools are required.

Related video: DIY brick barbecue step by step

Barbecue grill made of bricks, photo

Metal barbecue structure

It is not as easy to assemble a metal barbecue in the country with your own hands as a brick one. To process a metal surface you will need:

  • grinder with disc
  • drill with bolts, nuts and washers
  • welding works.

A barrel in which the oil was stored is suitable as a metal case for a barbecue. The construction procedure itself is not long.

We prepare the barrel for use, we clean it from paint using a grinder with a metal brush. We cut the barrel in two with a grinder, clean the surface from the inside with a metal brush. Remove the remaining oil with gasoline. We fix the grill on top with welding and bots. Choose a grid that is convenient to cook on.

We fix the stand of two welded perches or metal tubes, the legs should be of the optimal size (120 cm) so that the cooking process is comfortable.
Next, the barbecue is required to burn with firewood for 4 hours. The metal structure must be strong so that a fire does not occur during use.

Related video: DIY metal barbecue

Photo of barbecues made of metal

Also read a lot of useful information in the heading DIY country furniture

Energy from the sun - ideal for heating water

Using a black plastic tank, you can quickly heat up a small amount of water for a summer shower. But this is often not enough for a large family. Stainless steel tanks with a volume of 30 liters or more heat up for a very long time, even in constant sunny weather, as they reflect the sun's rays well. At the same time, painting in black is not aesthetically pleasing.

Solar panels are used to efficiently heat water in large tanks.

Solar collector on outdoor shower

But in this case, it is more efficient to use ready-made solar heating systems with collectors.

Solar water heating system

Modern technology makes it possible to use solar energy as an instantaneous heater, as one example is the solar-powered shower from Arkema.

Solar-powered water heating system

Nettle dishes. Three recipes for cooking in the country

Nettle dishes for summer cottages

Spring lunch of young nettles: three delicious recipes for cooking. From a city dweller spring lunch with nettle dishes will cause bewilderment - how you can cook a delicious weed dish. But one has only to taste the dish, and it will be impossible to tear yourself away from the quickly emptying plate.

Nettle it is not an easy weed - if in early spring you use young shoots to prepare first courses, salads, snacks, then you can very quickly replenish the depleted supply of vitamins and trace elements in the body.

There is only one rule - to collect shoots only in proven places, remote from highways and not within the city limits. But the weed from your own garden at the summer cottage is quite suitable in order to diversify the diet at the weekend.

First course. Nettle soup

By tradition, let's start with the first course, it can be cooked in meat or chicken broth. The broth will serve as the basis for cooking nettle soup, and the meat can be used to prepare the second course.

The lean version of the soup is no less tasty, and you can also use other ingredients for cooking: smoked sausages, homemade stew.

For the soup you will need:

  • Meat (vegetable) broth - 2.5 liters
  • Carrots - 1 pc.
  • Garlic to taste
  • Potatoes - 3 pcs.
  • Oil - 50 ml
  • Dill and parsley to taste
  • Sorrel and young shoots of nettles - to taste
  • Drain and tender leaves of beet tops - to taste
  • Onions - 1 pc.
  • Salt and freshly ground pepper to taste
  • Condiments and spices to taste.


Step 1. Cut the root vegetables (carrots and potatoes) into cubes, finely chop the onion.

Step 2. Dip the potatoes in the boiling broth, and fry the onions and carrots a little in vegetable oil until golden brown.

Step 3. Add the fried vegetables to the potatoes.

Step 4. Rinse all greens well in running water. Pour boiling water over nettles, dry and chop very finely.

Step 5. Once the vegetables are ready in the broth, season the soup with salt and spices and add the chopped herbs. Turn off the heat, and cover the pan with a lid, but loosely. Let the dish brew a little.

For serving, garlic, boiled eggs (quail), sour cream and a little fresh parsley and dill, green onions are used.

Advice! Instead of potatoes, you can use thin noodles, or thicken the soup with beaten eggs, adding them to the broth a couple of minutes before the soup is ready, along with herbs.

For summer cottage dishes, a blank of onions and carrots fried in oil can be prepared at home, frozen or transferred to an airtight container. The cooking time will be reduced, and there will be more clean dishes.

Snack. Eggs stuffed with nettle and sorrel

An incredibly simple snack that can be “assembled” to the table in a matter of minutes.

Stuffed eggs with nettles and sorrel

For cooking you will need:

  • Canned fish (pink salmon, saury or sprats) - 1 can
  • Chicken eggs - 6 pcs.
  • Fresh cucumber - 1 pc.
  • Radish - 3 pcs.
  • A bunch of nettles and sorrel
  • Sour cream or mayonnaise - to taste
  • A little salt and pepper.


Step 1. In a bowl, knead the canned fish with a fork, carefully selecting all the bones.

Step 2. Boil and cool chicken eggs.

Step 3. Carefully sort out and rinse fresh shoots of herbs and rinse with hot water. Chop very finely. For piquancy, you can add a little green onions or pickled arrows of garlic, wild garlic.

Step 4. Radishes and cucumbers can be grated and squeezed out, or very finely chopped.

Step 5. Peel the boiled eggs, cut in half, remove the yolk. Mix all the chopped ingredients, add the yolk and herbs.

Step 6. Season the filling with sour cream or mayonnaise and fill the halves of the proteins. Chill before serving.

Advice! The remaining mass can be used for sandwiches, it turns out especially tasty if you fry the bread a little in a dry frying pan.

Second course. Rice with fresh herbs and vegetables

If meat broth was used to prepare the first course, then part of the broth (300 ml) can be poured and left for preparing a side dish. Well, at the same time use the leftover meat for dinner.But usually barbecues, sausages and sausages are fried at the dacha in the evening, so we will prepare a quick, spring side dish with nettles for these sweets.

Rice with fresh herbs and vegetables

For cooking you will need:

  • Round rice - 2 cups
  • Meat broth - 300 ml
  • Half carrot
  • Sweet red pepper - 1 pc.
  • Bulb onions - 1 pc.
  • A little dry white wine (optional)
  • Salt and pepper to taste
  • Large bunch of nettles and sorrel
  • A little vegetable oil.


Step 1. Before cooking, it is recommended to soak rice in cold water, after rinsing it so that the water becomes clear. This will help the groats to cook faster, which is important in "country conditions".

Step 2. Fry the onions and carrots in a large frying pan, add the pepper, cut into small cubes.

Step 3. Once the vegetables are golden and tender, add the rice and pour in the wine. Mix well and let the liquid boil.

Step 4. Season vegetables and rice with salt and spices, and cook until soft, adding broth as it evaporates.

Step 5. A few minutes before cooking, add a large amount of washed and scalded greens to the dish.

Advice! Rice for this dish should be soft, and not fried during cooking. In the end, you should get an impromptu risotto, with an incredible spicy and vegetable taste, tender and delicate. The absence of cheese in the dish will be completely invisible due to the sourness from the sorrel and the aroma of nettle.

Finally: All three dishes can be easily prepared in 1.5 hours both in a city apartment and in a small country kitchen. As mentioned above, small blanks in the form of homemade semi-finished products will significantly save time.

General impressions of Serbian peppers

I can note that the peppers of the Serbian selection, I really showed high resistance to diseases, were very fruitful and tasty. The sweetest varieties seemed to me like "Dukat" and "Kurtovka", the most interesting in taste is "Somborka". But the "Elephant Ear" pepper had minimal sweetness, but this was offset by the highest yield.

Of the minuses of Serbian peppers, I can only note the thinness of most of them. Despite the descriptions of the producers about the meatiness and thickness of some varieties, none of the peppers I grow (except for "Palanichko Miracle") reached or even came close to my favorite varieties with walls one centimeter in section.

Nevertheless, in taste and sweetness, all massive "Serb" peppers were ahead of other cultivars. The only Serbian variety that combines thickness and sweet taste is Palanichko Miracle, which has remained my favorite for several years in a row.

Thanks to the wonderful taste and sweetness close to fruity, I could not even process the Serbian peppers. I wanted to use them fresh. On this basis, I plan to continue planting these varieties for addition to salads and sandwiches. An additional advantage is that these Serbian peppers are not hybrids, like many domestic novelties, but varieties, so I collected my seeds from the best fruits for further cultivation.

Watch the video: 25 REFRESHING DRINK RECIPES FOR HOT SUMMER DAYS. Yummy Beverages Youll Want to Try!

Previous Article


Next Article

Echeveria setosa var. deminuta (Firecracker Plant)