How to cook "Ukrainian" salad for the winter?

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

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, relying 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 twist does not require much time and expense.

Ukrainian salad

There are many variations of this salad. But bell peppers and tomatoes remain unchanged products. Housewives add cabbage and other vegetables at their discretion. Onion, gogoshary, parsley, bay leaf and other spices are added depending on individual preferences. Ukrainian salad for the winter can be prepared with or without preservation.

Salad makes cooking much easier in winter, when fresh vegetables are not always on hand. The blanks can be used as the basis for a delicious soup orborscht. The salad also makes a great side dish for potatoes and other dishes.

Ingredients

You need to prepare certain foods. This is:

• 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 tomatoes;
• one hundred grams of parsley root;
• parsley leaves about fifty grams;
• oil - two spoons per jar;
• sugar;
• three teaspoons of s alt;
• three medium bay leaves;
• one hot red pepper;
• two tablespoons of vinegar.

Practical part

In order to prepare the salad "Ukrainian", it is necessary to clean and wash the onions. Next, cut it into rings and fry until golden brown in a large frying pan. Rinse the tomatoes, pour over boiling water and peel the film. Then pass them through a meat grinder. Thoroughly clean the parsley root and carrots from dirt and dust, then rid them of the peel. Chop the carrots into strips, and chop the parsley on a grater. Wash the bell pepper, remove the insides and cut into large cubes.

Into a frying pan with fried onions, add minced tomatoes, chopped carrots, grated parsley root and diced bell pepper. Then add red pepper, chopped parsley, bay leaf, vinegar, sugar and s alt. Put the pan on a slow fire and simmerstirring occasionally, twenty-five to thirty minutes.

While the vegetables are stewing, you need to prepare the jars. After the salad is ready, it is immediately laid out in jars. Put the jars in a bowl with very hot water, put on fire, wait for the boil and sterilize the jars with a volume of half a liter over low heat for about one hour. Turn off the fire, take out the cans and immediately roll them up. Lay on the table with the lids down and let cool. A Ukrainian salad prepared according to this recipe for the winter can become both a main dish and a side dish. It's delicious.

Ukrainian salad for the winter with cabbage

Diversifying the winter diet with he althy food is quite difficult. Vegetables and fruits are often not fresh, and they contain too many additives harmful to organisms. Salvation in the cold season are twists prepared since summer and autumn.

Favorite fruits get on the table in the form of jam, marmalade and compote. Cucumbers and tomatoes - in the form of pickles. But twists can be not only one-component. A variety of vegetable salads are perfect for boring winter meals.

One of the simplest, but, nevertheless, delicious was and remains Ukrainian salad. Recipes differ only in the number of vegetables. However, the classic recipe can be diluted with additional ingredients, such as cabbage.

Ingredients and preparation

Prepare food:

• two kilograms of red tomatoes;
• one and a halfkilograms of bell pepper;
• one and a half kilograms of onions;
• three kilos of cabbage;
• one kilo of carrots;
• three pieces of gogoballs;
• one hundred and fifty grams of garlic;
• s alt - four spoons without a slide;
• two bunches of parsley;
• three tablespoons of sugar;
• two hundred milliliters of 6% vinegar;
• two hundred grams of unrefined oil;
• bay leaf;
• black peppercorns.

For the salad, you will need a large dish. First, finely chop the cabbage on a special grater. Cabbage should be s alted and mashed. Onions must be peeled, cut in half and chopped into thin rings. Pour it into a container with cabbage and mix well. Next, peel the carrots. We wash it well under running water and chop it on a coarse grater. Add carrots to cabbage and onions. Then carefully wash the bell pepper, remove the seeds and cut into small strips. Mix the chopped pepper with the rest of the vegetables and mix.

Last prepare the tomatoes. They must be washed, core removed, cut into medium-sized pieces and poured into a container with the rest of the vegetables. It remains to add finely chopped parsley and mix all the ingredients well.

Add spices to the vegetables to taste. Put one bay leaf and eight to ten black peppercorns on the bottom of the jars. Fill the jars with a vegetable mixture, pour in two tablespoons of vegetable oil and sterilize for twenty-five to thirty minutes. After that, pour one tablespoon of vinegar into each jar and roll up the jars. Salad is ready.