In winter, when it is not always possible to purchase fresh and tasty vegetables, it is more pleasant than ever to get a jar of salad prepared in the fall from the bins. There are hundreds of recipes for such salads. Someone cooks, relying on the advice of the older generation, and someone, drawing on the experience of Web users. But when the question arises of what to cook for the winter, then Ukrainian salad is the first and easiest answer. This spin does not require much time and expense.
Ukrainian salad
There are many variations in the preparation of this salad. But unchanged products remain bell pepper and tomatoes. Mistresses already add cabbage and other vegetables at their discretion. Onions, gogoshary, parsley, bay leaves and other spices are added depending on individual preferences. Ukrainian salad for the winter can be prepared with or without preservation.
Salad greatly facilitates cooking in the winter, when fresh vegetables are not always at hand. Billets can be used as the basis for a delicious soup or borsch. Salad will also be an excellent side dish for potatoes and other dishes.
Ingredients
You need to prepare certain products. It:
- six hundred grams of carrots;
- four hundred grams of white onion;
- one and a half kilograms of bell pepper;
- six hundred grams of red hard tomato;
- one hundred grams of parsley root;
- parsley leaves about fifty grams;
- oil - two tablespoons per can;
- sugar;
- three teaspoons of salt;
- three middle bay leaves;
- one bitter red pepper;
- two tablespoons of vinegar.
Practical part
In order to prepare Ukrainian salad, you need to peel and rinse onions. Next, cut it into rings and fry until golden brown in a large pan. Rinse the tomatoes, rinse with boiling water and peel off the film. Then pass them through a meat grinder. Parsley root and carrots thoroughly cleaned from dirt and dust, then rid them of the peel. Chop the carrots into strips, and chop the parsley on a grater. Wash bell pepper, remove the insides and cut into large cubes.
In a pan with fried onions, pour the tomatoes passed through the meat grinder, chopped carrots, grated parsley root and chopped bell pepper into large cubes. Then add red pepper, chopped parsley, bay leaf, vinegar, sugar and salt. Put the frying pan on a slow fire and simmer, stirring occasionally, twenty-five to thirty minutes.
At the time, while stewing vegetables, you need to prepare jars. Once the salad is ready, immediately put it in jars. Put the jars in a bowl with very hot water, put on fire, wait for the boil and sterilize the jars of half a liter over low heat for about one hour. Turn off the fire, get the cans and immediately roll them up. Put on the table with the lids down and allow to cool. Ukrainian salad cooked according to this recipe for the winter can be both a main course and a side dish. It is very tasty.
Ukrainian salad for the winter with cabbage
Diversifying the winter diet with healthy food is quite difficult. Vegetables and fruits often do not differ in freshness, and in their composition there are too many additives harmful to organisms. Salvation in the cold season puts spins harvested since summer and autumn.
Favorite fruits fall on the table in the form of jam, jam and compote. Cucumbers and tomatoes - in the form of pickles. But swirls can be not only one-component. A variety of vegetable salads are perfect for boring winter dishes.
One of the simplest, but nonetheless delicious, was and remains Ukrainian salad. Recipes differ only in the amount of vegetables. However, the classic recipe can be diluted with additional ingredients, such as cabbage.
Ingredients and Cooking
Prepare the products:
- two kilograms of red tomato;
- one and a half kilograms of bell pepper;
- one and a half kilograms of onions;
- three kilograms of cabbage;
- one kilogram of carrots;
- three pieces of gogosharov;
- one hundred and fifty grams of garlic;
- salt - four spoons without a hill;
- two bunches of parsley;
- three tablespoons of sugar;
- two hundred milliliters of six percent vinegar;
- two hundred grams of unrefined oil;
- Bay leaf;
- black pepper peas.
For the salad you will need a large dish. First finely chop the cabbage on a special grater. You need to salt and cabbage. Onions must be peeled, cut in half and chopped into thin rings. Pour it into a bowl of cabbage and mix well. Next, peel the carrots. Rinse it well under running water and chop on a coarse grater. Add carrots to cabbage and onions. Then, thoroughly wash the bell pepper, remove the seeds and cut into small strips. Chopped pepper mixed with other vegetables and mix.
Last prepare tomatoes. They must be washed, removed the core, cut into medium-sized pieces and pour into a container with the remaining vegetables. It remains to add finely chopped parsley and mix all the ingredients well.
Add spices to vegetables to taste. At the bottom of the cans lay one bay leaf and eight to ten peas of black pepper. Fill the jars with the vegetable mixture, pour in two tablespoons of vegetable oil and sterilize for twenty-five to thirty minutes. After that, we pour one tablespoon of vinegar into each jar and roll the jars. Salad ready.