Home preparations are a troublesome business, but very useful. And in the winter, when it's time to open the jar for a jar, all these salads, adzhiki, pickles and marinades not only decorate the table great, make it diverse, but also make it easier for the hostess to stay in the kitchen. Especially, if preparing the first dishes, it uses canned dressings.
Refueling of beets and cabbage
This filling of beetroot for borscht - for the winter a real find. On the one hand, it contains all the necessary ingredients for this dish. On the other - it can be offered as a full-fledged salad. Or cook on the basis of a twist vegetable stew. A wonderful thing, by the way! This beetroot is prepared from beet for borsch for the winter from such products: tomatoes - 3,5-4 kg, onions - 1-1,5 kg, carrots - 2 kg, cabbage - 2 kg, Bulgarian pepper - 2 kg, red beets - 2 kg, tomato sauce - 500 g, sunflower oil - 1.5, water - 200 g, salt, sugar, pepper - to taste, spices - too.
Stages of preparation: carrots and beets need to be cleaned and thinly cut with brusochkami. Cabbage and chop onion. Pepper brush and cut into strips, and onions - ringlets, tomatoes - slices. The second stage of the process, when beetroot dressing is prepared for borsch for the winter, is as follows: place vegetables in a pot, pour in tomato sauce (or juice), put spices, salt, pepper, add sugar and vegetable oil. Cover the lid, and let the billet stand, the vegetables soak with each other's juices. After half an hour put on the fire, let the stock boil. Then for an hour refueling from beets (for borscht for the winter) should be cooked on medium heat. If it turns dense, pour in water. Remove the scale, try the workpiece. If you do not have enough salt or sweets, add more ingredients. Ready refueling, without removing from heat, pack on sterile jars and roll them in sterile lids.
Dressing with beets with garlic and carrots
Another original dish, tasty in itself, and as a dressing of beets for the winter - with garlic and other vegetables. It contains vitamins, minerals and many other useful components, and therefore have such a preparation in your pantry for any mistress - the first thing. What is required for this? Beets - about 3 kg, carrots - 2-2,5 kg, Bulgarian pepper - 1,5 kg, onions - half a kilo, sunflower oil - from 150-200 g, garlic - 3-4 heads. Includes carrot and beet dressing, also hot pepper (2-3 pods or to taste), vinegar - from 1 spoon of dining room, salt - about 100 g or to taste, water - 200-250 ml. Vegetables cut into small pieces, chop garlic finely. Put into a pan, add the remaining ingredients and simmer for about 2-2.5 hours at low heat. In a hot form, place the dressing in sterile jars and roll it up.
Carrot and beet dressing
And another very appetizing dressing, consisting of beets and carrots. These are its main components. For the preparation of canned food you need: the main vegetable - 3 kg, carrots - 2 kg, water - about a liter, sugar - 100 grams, salt - 30-40 grams and to taste citric acid. Wash vegetables and place in the oven to soften them. Then clean, chop small cubes. Make marinade, boiling water and dissolving salt, citric acid, sugar. Spread the vegetables on sterile jars, pour in a hot marinade. Boil the spin for about 10 minutes and roll.
Dressing with sauerkraut with beets
Refueling can be done not only from pickled vegetables, but also pickled. It is produced in large quantities. For example, cabbage for one portion is about 10 kg, beets - 3-4 kg, water - up to 2 liters, salt - just over half a kilogram, caraway, sweet pepper, bitter pepper, cloves - 5 grams. As the spin is prepared: beets You need to bake or boil, then peel and cut into thin circles. Cabbage should be removed from the upper leaves, and the heads chopped. Transfer cabbage to a wide bowl or bowl, sprinkle with salt, mix spices. Let this stand for about 2 hours. After the specified time, the juice should be drained, add the beetroot, put into a container, in which salting will occur. In water, dissolve the remains of salt and pour the brine vegetables. Put the oppression, leave for a week in a warm place, then transfer to a cool place and store the refueling there.
Such delicious refueling can be prepared by having good recipes in stock!