With love for the product.
New product line
Healthy canning:
sugar-free vegetables
sugar-free vegetables
01/06
Catalogue
We cherish what we have raised
The «Care Mark» is our way to share with you the best that nature can give. Unchanged and with impeccable taste you fall in love with from the very first spoonful.
Therefore, when preserving, we use only salt, spices, sugar and water. No harm to health – only natural benefits in each can.
75
minutes
We pick fresh vegetables at the peak of maturity and after 75 minutes they go into the can
From an ecologically clean area of Russia
Belgorod land gives truly wholesome vegetables. They are full of vitamins, have a natural taste and a pleasant appearance.
You can be sure that you are choosing a healthy and fresh product.
Our products
Catalogue
Unique
palatable formulae
Vegetables have absorbed both the benefits of nature and our care to bring you an unforgettable taste experience
We have developed recipes in which each ingredient contributes its own unique note. Thanks to the well-coordinated work of professionals, fertile land and zeal, your dishes will sparkle with new flavors.
Coming soon to all stores of your city
Unique palatable formulae
Corn
"Sunflower" Salad
1 hour
6 servings
Ingredients:
-
Chicken fillet300 g
-
Corn "Care Mark"2 cans
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Chicken egg3 pcs
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Canned champignons200 g
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Carrots200 g
-
Onion1 pc
-
Olivesto taste
-
Salton the tip of the knife
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Corn chipsto taste
-
Mayonnaise1 jar
-
Vegetable oil1 spoon
Preparation:
- Boil the carrots until tender, let them cool down, peel.
- Finely chop the chicken fillet. Fry the fillets in vegetable oil until tender (about 10 minutes), add salt.
- Grate the carrots on a fine grater. Grate the eggs on a fine grater. Finely chop the mushrooms. Cut the onion into half rings.
- Put the fillets on the bottom of the plate, add a thin layer of mayonnaise. Put carrots on the fillet, add a thin layer of mayonnaise. Put mushrooms on carrots, add a thin layer of mayonnaise. Put the onion on the mushrooms. Put the eggs on the onion, add a thin layer of mayonnaise. Put the corn on the eggs.
- Stick chips in a circle. Decorate the salad.
Unique palatable formulae
Green peas
Olivier Salad with Ham
25 minutes
4 servings
Ingredients:
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Boiled potatoes4 pcs
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Carrot1 pc
-
Hard-boiled eggs4 pcs
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Ham300 g
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Fresh cucumbers4 pcs
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Green Peas "Care Mark"1 jar / 200 g
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Mayonnaise200-300 g
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Parsley and dill leavesto taste
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Saltto taste
-
Freshly ground black pepperto taste
Preparation:
- Cook carrots and potatoes.
- Cook hard-boiled eggs.
- Cut eggs, potatoes, ham, carrots into small cubes of equal size.
- Drain the peas and add into the chopped ingredients, chop the greens, mix with mayonnaise. Add salt and pepper. Put it in the refrigerator for 1 hour.
Unique palatable formulae
Kidneybeans
Mexican Vegetable Stew with Beans
2 hours
4 servings
Ingredients:
-
Beef600 g
-
Eggplant1 pc
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Onion2 pcs
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Carrots2 pcs
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Bell pepper2 pcs
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Beans "Care Mark"2 cans
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Tomatoes in their own juice
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Garlic4 cloves
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Fresh chili (to taste)1 pc
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Fresh parsley1 bunch
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Salt1 teaspoon
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Ground black pepper0.25 teaspoons
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Sugar1 tablespoon
Preparation:
- Wash beef, dry it and chop finely.
- Heat the oil in a saucepan, add the meat and fry it until browned.
- Pour in about 500 ml of water and simmer the meat until soft. About 1-1.5 hours.
- Peel the onion and carrot and cut into large cubes. Cut an eggplant and a bell pepper into large cubes.
- Add the vegetables to the nearly cooked meat, stir and simmer under the lid on a slow heat for about 20-30 minutes.
- Add tomatoes in their own juice, beans, salt, pepper, sugar, stir and simmer for another 10-15 minutes.
- Finely chop the garlic, chop the chili into thin rings, finely chop the greens. Add them at the very end of cooking, cover with a lid and leave the stew to rest for 10 minutes.
