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Vegetable for the winter

Vegetable for the winter


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donuts, yellow peppers and kapia peppers are washed well under running water.

we clean their stalks and all their seeds.

We cut them one by one into small cubes (or bigger ... I like the vegetables cut as small as possible).

the onion is cleaned, washed and chopped.

grate the carrot, wash it and put it on the grater with small meshes.

wash the parsley and celery leaves then chop them finely.

clean the parsnip, wash it and try to cut it as small as possible.

in a large bowl, mix all the chopped vegetables.

put high salt on top (I put 1 bag of large salt on 5 kg of vegetables).

leave it in the basin for about an hour to leave the juice.

after this time wash a large jar (or smaller jars), take a handful of vegetables, squeeze it and then put it in the jar.

do the same with all the vegetables.

put a little preservative on top, cover the jar in your mouth and put it in a cool place.

it is very good in cirbe, soups, stews .....


Tomatoes are finely chopped with a robot knife.

Vegetables are cleaned, washed and grated or diced.
Cut the parsley and celery leaves.
Put all the vegetables in a large bowl and add 1-2 tablespoons of pickling salt.

The vegetables are put in sterilized jars.

The jars are put in the cold oven, set at 150 degrees. Hold for 30-40 minutes.

Leave to cool in the oven until the next day. They can be covered with a blanket to cool even more slowly.


Vegetable soup for the winter

1. Peel the roots, peppers and celery, wash them and pass them through the mincer, omitting the celery leaves.

2. Peel the tomatoes and put them in the mincer or cut them into cubes (if time allows and be patient).

3. Mix all the ingredients well and simmer, matching the salt.

4. When the vegetable soup drops enough (it becomes a thick paste similar to tomato paste), remove from the heat and add the finely chopped celery leaves.

5. Put the vegetables in clean 800 gram jars, leaving 3-4 cm to the edge of the jar.

6. Sterilize them in a saucepan with water (up to the level of the filling in the jar) and let them boil for an hour.

7. Vegetable soup for the winter can also be baked, but there is the possibility to change its taste a little.

8. Allow the jars to cool completely in the water in which they were boiled, then wipe them and store them in the pantry.


Ingredients Vegetable for the winter

1 kg of parsley root with leaves
1/2 kg parsley leaves
1 kg carrots
1/2 kg gulii
1/2 kg cauliflower
1/2 kg celery root with leaves
1 kg red bell pepper
1 kg onion
1 cabbage
high salt (quantity is determined during preparation)

Preparation Vegetable for the winter

  1. Chop all the vegetables in the meat grinder or in the food processor. Weigh the result and add 200 gr of salt to each kg.
  2. Leave everything until the next day, then put in well-washed and dried jars, trying to cram as much vegetable pulp in each jar. Thread them well. Keep cool.

1. Vegetable with salt in a jar


Vegetable for soups

Vegetables for soups-

Vegetable for soups-Ingredients

6 kg tomatoes
4 kg of yellow and red bell peppers
2 kg carrots
2 celery roots
500 gr parsnips
5 legumes of parsley
3 celery bindings
3 bindings
10 tablespoons coarse salt never
1 tablespoon salicylic or preservative (optional * see note at the end of the recipe)

Vegetable for soups-Preparation

Wash vegetables and greens well.
Finely chopped peppers are finely chopped. Do the same with the tomatoes.
Peeled carrots are grated through an apple grater and celery and parsnips through a lemon grater.
The greens are finely chopped.


All the vegetables and greens are mixed in a large bowl, over them put the salt and salicyl or preservative.
Mix well until the salt melts and then put in sterilized jars.
Put the lids on and place them in the pantry in a cool place.
It is used in winter for soups, borscht.

Vegetable for preserves without preservatives

Note: If you do not want to put preservatives, then put the vegetables in jars, staple and boil the jars in a water bath for 20 minutes from the moment the water starts to boil in the pot. In this case, reduce the amount of salt used. Maybe even half.

Carefully place a kitchen towel on the bottom of the pot, and the water should cover the jars close to the lid. Leave to cool in pots but they can be removed as soon as they have boiled and put in beds.


Vegetable soup for winter (no preservative)

Vegetable soup recipe for winter (no preservative). It is a simple and preservative-free recipe that can be made in several ways. It comes out very fragrant and is ideal for soup or soups. The quantities of vegetables can vary depending on the taste and preferences of each one.

ingredients
 5 kg tomatoes
 2 kg of pepper (I used fat and capia)
 1 kg carrots
 500 g celery root
 500 g parsley and parsnip root
 3 bundles
 3 parsley bindings
 2 bundles of celery leaves
 8 tablespoons salt for pickles

Preparation of vegetable soup for winter (without preservative):

First wash the vegetables and greens well, then let them drain well.

Cut the tomatoes into cubes and partially remove the spine and peel.

After removing the stalks and seeds from the peppers, chop them finely.

Carrots are cleaned and put on the grater with large holes.

The other roots are cleaned and washed, then put on a small grater.

After cleaning, I had 7 kg of vegetables left.

Put all the vegetables in a large bowl. Sprinkle with salt over them and mix well.

Leave them for about an hour, stirring occasionally.

Fill 750 ml jars (with the juice they leave), writes bucataria-universala.com.

Screw the lids of the jars and put them in a pan on the bottom of which you placed paper (sheets for writing).

Pour enough cold water over the neck of the jars and put the pan on the right heat.

When the water starts to boil, reduce the flame and let it boil for 50 minutes.

When the water in the pan drops, add it to another boil.

Allow the jars to cool slowly in boiling water, covered with a thick blanket.

From the quantities mentioned above, I got 11 jars. It is a perfect vegetable for soups or broths and keeps well for several years.

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.


Vegetable for soup in a jar!

With this vegetable at hand, in winter you will quickly prepare the tastiest soups. We recommend that you prepare it now, from vegetables full of vitamins, taste and aroma!

INGREDIENT:

-200-250 ml of refined sunflower oil

-a teaspoon of lemon salt.

From these ingredients we obtained 6 jars of 500 ml of vegetables.

METHOD OF PREPARATION:

1.Wash and clean all vegetables.

2.Cut the tomatoes, onions, hot peppers and sweet peppers into pieces. Pass them through the meat grinder (we recommend chopping the hot peppers before the sweet ones, to avoid skin lesions while washing the meat grinder). Transfer them to a large saucepan with a thick bottom (preferably aluminum or stainless steel).

3.Put the carrots and beets through the large grater. We used the food processor for this purpose. Add them to the pan with the other ingredients.

4. Mix the vegetables very well.

5.Add the oil. Stir.

6. Put the pan on the fire and bring the vegetables to the boil. Then reduce the flame to a minimum and, stirring periodically, boil it for 60 minutes. You do not have to cover it with a lid.

7. Chop the greens (we used dill, parsley and basil). Add them to the vegetables after the first 30 minutes of boiling.

8. 10 minutes before the end of cooking time, add salt, sugar and lemon salt.

9. Transfer the boiling vegetables to sterilized jars. Cover them immediately with sterilized lids and close them tightly.

10.Turn the cans with the lids down and let them cool. You don't have to wrap them!


Vegetable soup for winter (no preservative)

Vegetable soup recipe for winter (no preservative). It is a simple and preservative-free recipe that can be made in several ways. It comes out very fragrant and is ideal for soup or soups. The quantities of vegetables can vary depending on the taste and preferences of each one.

ingredients
 5 kg tomatoes
 2 kg of pepper (I used fat and capia)
 1 kg carrots
 500 g celery root
 500 g parsley and parsnip root
 3 bundles
 3 parsley bindings
 2 bundles of celery leaves
 8 tablespoons salt for pickles

Preparation of vegetable soup for winter (without preservative):

First wash the vegetables and greens well, then let them drain well.

Cut the tomatoes into cubes and partially remove the spine and peel.

After removing the stalks and seeds from the peppers, chop them finely.

Carrots are cleaned and put on the grater with large holes.

The other roots are cleaned and washed, then put on a small grater.

After cleaning, I had 7 kg of vegetables left.

Put all the vegetables in a large bowl. Sprinkle with salt over them and mix well.

Leave them for about an hour, stirring occasionally.

Fill 750 ml jars (with the juice they leave), writes bucataria-universala.com.

Screw the lids of the jars and put them in a pan on the bottom of which you placed paper (sheets for writing).

Pour enough cold water over the neck of the jars and put the pan on the right heat.

When the water starts to boil, reduce the flame and let it boil for 50 minutes.

When the water in the pan drops, add more to the boil.

Allow the jars to cool slowly in boiling water, covered with a thick blanket.

From the quantities mentioned above, I got 11 jars. It is a perfect vegetable for soups or broths and keeps well for several years.

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.


Vegetable soup for the winter

1. Peel the roots, peppers and celery, wash them and pass them through the mincer, omitting the celery leaves.

2. Peel the tomatoes and cut them in a mincer or cut them into cubes (if time allows and be patient).

3. Mix all the ingredients well and simmer, matching the salt.

4. When the vegetable soup drops enough (it becomes a thick paste similar to tomato paste), remove from the heat and add the finely chopped celery leaves.

5. Put the vegetables in clean 800 gram jars, leaving 3-4 cm to the edge of the jar.

6. Sterilize them in a saucepan with water (up to the level of the filling in the jar) and let them boil for an hour.

7. Vegetable soup for the winter can also be baked, but there is the possibility to change its taste a little.

8. Allow the jars to cool completely in the water in which they were boiled, then wipe them and store them in the pantry.


Vegetable for the winter

Thank you very much! I think many of us are inspired by the internet when it comes to recipes!

I use a lot of recipes on the internet

Rocsi (Chef), August 18, 2014

Geri Sorin, August 17, 2014

if you are a grandmother, you have been doing it for a long time ((((

Boc Maria, August 17, 2014

and I have been making this recipe for a long time, the food has a special flavor

Rocsy Ciobanu, August 30, 2013

if you are a grandmother, you have been doing it for a long time ((((

Rocsy Ciobanu, August 30, 2013

if you are a grandmother, you have been doing it for a long time ((((

Rocsi (Chef de cuisine), August 30, 2013

Thanks for appreciation. You can put less salt, but as far as I know, salt helps preserve vegetables, to keep better for the winter. You can try to put less. I put this amount of salt in 10 grams of vegetables. I say it's not much!

Mircea PELEA, August 30, 2013

I retained the recipe but it seems to me about 1 kg of salt. Doesn't a kind of brine form? Anyway, I know that salt also has its purpose in dishes and everyone will dose the salt as they like.

Ifrim Felicia, August 28, 2013

Gabriela Stefan, August 27, 2013

if you are a grandmother, you have been doing it for a long time ((((

Ioana Rosu, August 27, 2013

Ioana Lupu, August 26, 2013

I've been making this recipe for years, but I also put sliced ​​tomatoes bigger!