/ / Pickled vegetables. The best recipes

Pickled vegetables. The best recipes

1. Prepare the pickle. To do this, in 0.5 liters of warm water dissolve sugar and salt, add vinegar and bay leaf. Boil. 2. Cucumbers are well washed, dried and densely packed in a jar, add garlic, bell pepper, chopped onion, pour boiling brine and sterilize for 10 minutes. 3. Roll the bank and immediately cool it. Turn the jar over, put a rag on top and pour it first warm and then, gradually lowering the temperature, - with cold water (for 30 minutes until completely cooled). Keep cucumbers in a cool dark place. Cooking time: 30 min.</ P>

Pepper stuffed with vegetables with carrots and tomatoes

On 3 liters:

  • 1 kg of pepper
  • 700 g of tomatoes
  • 3 onions
  • 300 g carrots
  • Parsley root
  • Parsley greens
  • 12 table. Spoons of vegetable oil
  • 1 table. Spoon of salt
  • 3 table. Spoons of sugar
  • 2 table. Spoons of 9% vinegar
  • 6 pcs. Peppercorns

Cooking recipes:

1. Pepper is washed, cut off the tops with the base of the peduncles and remove the seeds. 2. Make a stuffing: chop the onion and fry it on 1 table, a spoonful of butter. Carrots and parsley root cleaned, cut into strips and fry in 2 tablespoons of oil. Mix with onion and chopped herbs. 3. Scald tomatoes and peel. Puree the pulp. Boil and cook for 10 minutes, adding salt, sugar, bell pepper. 4. The remaining oil should be calcined, cooled and poured into 3 tables, spoons in cans. Pepper stuffed with vegetables, put in jars. Pour the tomato sauce. Sterilize 1 hour. Cooking time: 30 min.

Tomatoes in own juice

On 3 liters:

  • 1.7 kg of tomatoes
  • 2-3 small bulbs
  • 500 g of sweet pepper
  • Umbrellas of dill
  • Black peppercorns
  • A small pod of bitter pepper.

For marinade:

  • 1.5 table. Tablespoons of salt
  • 1.5 table. Spoons of sugar
  • 1.5 table. Spoons of 9% vinegar

Cooking recipes:

1. Clean the bow and wash it. Wash and dry tomatoes well. About 300 grams of tomatoes are scrolled through a meat grinder. The bank should be sterilized for about 20 minutes. 2. Wash the sweet pepper, remove the stem, peel it of seeds, cut into slices. At the bottom of the jar, put some of the dill umbrellas, black peppercorns, chopped onions, chopped sweet peppers, black peppercorns and, if desired, bitter pepper. 3. On top you need to lay out the washed tomatoes, sweet pepper and the remaining dill. Pour steep boiling water, cover with a plastic lid, let stand for 15-20 minutes. 4. Then drain the liquid from the can through the polyethylene cover with holes. 5. Pour salt, sugar and vinegar into the jar, pour tomato juice. Tighten tightly with a lid, turn over several times to a jar to dissolve the ingredients. Cooking time: 40 min.

Vegetables "Polyana"

  • 1 kg of sweet pepper
  • 1 kg of cabbage
  • 500 grams of red onion
  • Black peppercorns
  • 3 horseradish leaves
  • Parsley root
  • 5-6 cloves of garlic.

For marinade:

  • 2.5 table. L. Sahara
  • 1 table. L. Salt
  • 10 g of citric acid
  • 1 liter of water

Cooking recipes:

1. Wash the vegetables thoroughly. Banks sterilize about half an hour. The root of parsley is washed and cleaned. 2. Wash cabbage, remove the upper leaves. The remaining shall be finely chopped. 3. Sweet Bulgarian pepper to wash, remove the stems and cleanse the seeds. Pepper cut into thin rings. 4. Peel onion, wash and cut into thin rings. 5. Wash tomatoes, gently remove the peduncle. Cut the flesh into thin rings. 6. At the bottom of the cans lay the horseradish leaves, half of the parsley root. 7. Top with layers of sliced ​​peppers - tomatoes - chopped cabbage - onion rings. 8. For marinade: add salt, sugar and citric acid to the boiling water (if desired, you can replace it with lemon juice in a ratio of 10 g citric acid to 1 teaspoon lemon juice). 9. Allow the ingredients to dissolve completely. Pour marinade cans and postirilizovat 20 minutes. 10. Roll the bank, turn it upside down, put it on the lid in a dark place. Cooking time: 40 min.

Spicy pepper

On 0,5 liters:

  • 0.5 kg of colored bitter pepper
  • 0,5 table, spoons of sugar
  • 2 table. Tablespoons of salt
  • 0.5 cups of sunflower oil
  • 0.5 cups of 9% vinegar

Cooking recipes:

1. Pepper and wash for 5-7 minutes into the water 80-90 ° (do not boil!). 2. Prepare marinade: boil the sunflower oil with vinegar, add sugar and salt, mix. 3. Bake the can for 10 minutes in the oven at 200 °. Peppers must be dried and densely packed into a jar, alternating pods of different colors. Pour the marinade to the brim and close with a screw cap. Cooking time: 20 min.

Burnt pepper with tomato

Per 1 liter:

  • 400 g of sweet pepper
  • 200 g of bitter pepper
  • 1 kg of ripe tomatoes
  • 2 table. spoons of sugar
  • 1 table. Spoonful of vinegar
  • 100 ml of a plant. Oils
  • 2 table. Tablespoons of salt

Cooking recipes:

1. Wash the peppers, cut the tails at a distance of 1 cm from the base of the stem. Gently remove the seeds, spread the flesh on a baking tray and bake for 10 minutes in the oven at 180 °. 2. Wash tomatoes, beat with boiling water and peel. Flesh rub through the colander. The resulting mashed potatoes to bring to a boil and cook, stirring, 20 minutes over low heat. Then add the sugar, vegetable oil and salt, vinegar, stir until the dissolution of the spices and remove from heat. 3. Baked peppers in a hot marinade and leave for 10 minutes. Then carefully pour the mixture over the jars and roll them right away. Banks with pickled peppers turn down lids and leave in this form until completely cooled. Cooking time: 30 min.

Pickled onion

  • 1 kg of small onions
  • 2 cloves of garlic
  • 8 peas of pepper
  • 0.5 tea. tablespoons of citric acid
  • 4 table. Spoons of sugar
  • 1 table. Spoon of salt
  • 0.5 cup vinegar

Cooking recipes:

1. Bulbs cleaned, washed and put into a saucepan. Dissolve citric acid in 1 liter of water, fill the bulbs. Heat on low heat until boiling, then remove from fire, throw onion into a colander. 2. Prepare marinade: bring to a boil 1 liter of water with garlic, pepper, sugar, citric acid and vinegar. Add onions in cans, pour hot marinade and roll. Cooking time: 25 minutes.

Spicy assortment without vinegar

  • 1 kg of cucumbers
  • 1.3 kg of tomatoes
  • 2 apples
  • 1 pod of sweet and bitter peppers
  • 5 cloves of garlic.

For brine:

  • 2 table. Tablespoons of salt
  • 3 table. Spoons of sugar
  • 200 ml of apple juice without pulp
  • 3 sprigs of parsley, dill and laurel leaves
  • 7 peas of black pepper

Cooking recipes:

1. Soak cucumbers in cold water for 3 hours. Sweet peppers and apples peeled off the seeds. Cut apples into slices, sweet peppers into rings. Bitter pepper - slices. Boil 1.25 liters of water. 2. At the bottom of the pots lay out: cucumbers, dill, parsley, hot pepper, cloves of garlic, apples, tomatoes and sweet peppers. 3. Pour the can to the brim with boiling water. Cover, leave for 20 minutes. Then pour the water into a saucepan, boil, pour it back into the jar and leave again for 20 minutes. Again, pour the water into a saucepan and pour 1 cup of water. Add apple juice, salt and sugar, boil, pour the assorted and roll up the lid. Cooking time: 30 min.

Tomatoes with garlic

Per 1 liter:

  • 1 kg of tomatoes
  • 1-2 cloves of garlic
  • 1-2 bay leaves
  • 2 table. Tablespoons of salt
  • 1 table. a spoonful of parsley or celery
  • 3-4 peas of black pepper
  • 1 teaspoonful. spoon of acetic essence (70%)

Cooking recipes:

1. Wash tomatoes, dry, cut into halves. Put into sterilized cans with cuts down, along with chopped herbs, garlic, bay leaf and pepper. 2. In a saucepan bring to a boil 1 liter of water with salt. 3. Carefully pour the tomatoes with a slightly cooled brine, put the jars in hot water (the water and brine temperature should be the same), cover and sterilize for 15 minutes. 4. Add the essence, tightly close the jars with lids and put upside down for 5 minutes. Then turn the jars several times to "break up" the vinegar. Store in a cool place. Cooking time: 30 min.

Cucumber salad

For 5 liters:

  • 4 kg of cucumbers
  • 1 cup of sugar
  • 1 cup vegetable oil odorless
  • 1 glass of 9% vinegar
  • 1/3 cup of large salt
  • 1 tbsp. l. ground black pepper
  • 1 tbsp. l. dry mustard
  • 1 medium head of garlic
  • 1 bunch of parsley
  • a few peas of black pepper

Cooking recipes:

1. Cucumbers are well washed, dried and cut into cubes or circles. Sprinkle with sugar, then pour with vegetable oil and vinegar, let stand for about 5 minutes. 2. After that, add salt, ground black pepper, bell pepper and mustard. Mix thoroughly and leave for 6 hours (stirring occasionally). 3. Garlic clean and chop, parsley greens also wash and finely chopped. Garlic and parsley to combine with cucumbers and mix well. 4. Banks sterilize within 30 minutes. Cucumbers put on cans, roll up the banks. Store in a cool place. Cooking time: 35 min.

Puree from tomatoes

Per 2 liters:

  • 3 kg of ripe red tomatoes
  • 2 table. spoons of sugar
  • 2 table. Tablespoons of salt
  • Dill greens
  • ground black pepper
  • garlic head

Cooking recipes:

1. Wash tomatoes, pour boiling water, cook for 10 minutes on medium heat. Tomatoes tossed in a colander, lowered under cold water. Peel off the skin. Flesh cut and folded into a blender. Pure. 2. Pour the mashed potatoes in a saucepan, season. Add salt and sugar at a rate of 1 table, spoonful per liter of puree. Boil for about 10 minutes without a lid. 3. Peel the garlic, pass through the press. Dill should be washed and finely chopped. Mix, add to tomato puree and cook for about 20 minutes, so that the mass boiled in a half to two times. 4. Pour into prepared cans, sterilize 20 minutes, roll up, turn over and leave until cooling. Store in a cool place. Cooking time: 30 min.

Snack with sweet pepper

At 4 liters:

  • 2 kg aubergines
  • 1 kg of sweet pepper
  • 300 g carrots
  • 1 kg of onion
  • 200 ml of vegetable oil
  • Parsley and dill greens
  • spice
  • vinegar
  • salt
  • vegetable oil

Cooking recipes:

1. Eggplant wash, soak in cold water for 30 minutes, so that the bitterness has gone. 2. If desired, in water, you can dissolve a tablespoon of vinegar and salt. Eggplant washed, cut into thin slices and fry in vegetable oil until browned. 3. Peel onions, peppers and carrots, wash and finely chop. Stir and pour the lemon juice. 4. Extinguish in a heated frying pan in vegetable oil until cooked for 7-8 minutes. Salt and season to taste. 5. At the bottom of the sterilized jars lay the fried eggplants, on top - a layer of stewed vegetables. Sterilize for 30 minutes. Roll and cool at room temperature. Cooking time: 30 min.

Eggplant caviar

At 4 liters:

  • 1 kg of aubergines
  • 400 g carrots
  • 500 g of sweet pepper
  • 1 kg of onions
  • 450 g of tomatoes
  • olive or sesame oil
  • Salt and black pepper to taste
  • 1 teaspoonful. Spoon of lemon juice

Cooking recipes:

1. Eggplant wash, soak in salted water for about 15 minutes to get bitter. Rinse and finely cut into cubes. 2. Carrots clean, wash and cut into thin strips or grate. Peel onion, wash, dry and cut into thin half rings, sprinkle with lemon juice and let stand for 5 minutes. Pepper wash, remove the base of the peduncles, cleanse of seeds and cut into rings or semirings. 3. Fry all the ingredients in preheated olive or sesame oil until almost half cooked. Tomatoes scald, peel off, remove the bases of the peduncles, salt, pepper and boil. 4. Put all the vegetables in one pan, pour tomato puree, mix, season and taste, stirring occasionally, about 25-35 minutes until the vegetables are ready. 5. Lay the eggs in sterilized jars and roll them up. Cool at room temperature. Cooking time: 30 min.

Hot horseradish sauce

Per 1 liter:

  • 4 horseradish roots
  • 2 medium beets
  • 1/3 c. tablespoons of citric acid
  • 250 ml of water
  • 2 table. Tablespoons of salt
  • 1 table. A spoonful of sugar
  • 1 table. spoonful of 9% vinegar

Cooking recipes:

1. The root of the horse radish is washed, cleaned. On the meat grinder put the bag in the place where the ground mass comes out. This should be done in order to get rid of the pungent odor of horseradish. 2. Horseradish through the meat grinder. It can also be crushed in a combine or grated. 3. Wash beets, cut into slices and grate on a large grater. Add half of the sugar, collect the juice. 4. Grate the beetroot in a frying pan for about five minutes, pour in beet juice. 5. To the beet did not lose color, you need to add a pinch of citric acid. Cool it down. 6. Mix the grated horseradish with the beet mass, add the vinegar. Mix well. 7. Boil water, dissolve in it the remaining sugar and 2 table. spoons of salt, stir. Cool slightly. 8. Transfer horseradish to prepared cans, cover with a lid and sterilize for about 30-40 minutes. 9. Then roll up. Keep preferably in the refrigerator. Cooking time: 40 min.

Lecho in Russian

  • 1 kg of sweet pepper
  • 1 kg of onion
  • 1 kg of carrots
  • 1 kg of ripe tomatoes
  • 4 cloves of garlic
  • ground black pepper
  • 50 ml of dry wine
  • 4 table. spoons of lemon juice
  • 1/3 cup of salt
  • 0.5 liters of vegetable oil

Cooking recipes:

1. Carrots should be washed, peeled, cut into thin circles or grated on a large grater. 2. Wash tomatoes and peppers. Pepper should be peeled from the pedicels and seeds, cut into pieces. 3. Put the tomatoes down for 30 seconds in boiling water, drain the water, chop the tomatoes and remove the skin from them. 4. Peel the garlic, pass through a press or finely chop it. 5. Carrots, tomatoes, pepper, combine, salt and mix well. Leave for 12 hours. Then add the vegetable oil, sugar, ground black pepper, dry wine, lemon juice and again mix thoroughly. 6. Bring to a boil, gently stirring, so that the vegetables do not lose shape. Cook on low heat for about 20 minutes. 7. Banks sterilize over steam or in a heated to 180-200 ° oven. Prepared vegetables put in jars. 8. Each jar with vegetables should be sterilized for 30-40 minutes. 9. Roll with covers. Turn over the cans, cover with a blanket and leave until completely cooled. Keep lecho better in a cool place. Cooking time: 40 min.

Assorted Vegetables and Fruits

Per 2 liters:

  • 400 g of cucumber
  • 400 g of tomatoes
  • garlic
  • 1 apple
  • 2 Bulgarian peppers
  • 1 onion
  • Horseradish root
  • greenery
  • 100 g of grapes

For marinade:

  • 1 table. l. vinegar on the 10 table. l. water

Cooking recipes:

1. Wash cucumbers and tomatoes. Pepper cut in half, remove the stems with seeds, wash and cut each half along into 3 parts. 2. Wash grapes. Peel the onion and cut into slices. Garlic is divided into denticles and cleaned. 3. Wash the apple, remove the core with seeds and cut into slices. Wash the greens. 4. For marinade, combine water with vinegar and bring to a boil. If desired, you can add a little cinnamon. Cook for about 3-5 minutes. 5. At the bottom of the sterilized jar, put a little greens, grated horseradish root. 6. To lay out the prepared vegetables with an apple, from above - the remaining greens. 7. Pour the marinade and seal it tightly. Cooking time: 30 min.

Grape leaves

Per 1 liter:

  • 400 g of grape leaves
  • ground black pepper

For marinade:

  • on 1/2 cay. spoons of citric acid and salt
  • 60 ml white dry wine
  • Umbrellas of dill
  • 700 ml of water

Cooking recipes:

1. Vine leaves to sort out, cut off thickenings, it is good to wash and dry. 2. Pour the pepper into boiling water, blanch the grape leaves to make them elastic, but not more than 4-5 minutes: until darkened. 3. Leaves cool, roll into a tube and put it tightly in a sterilized jar. 4. Prepare the marinade and quickly pour into a jar, roll up, turn over and leave until completely cooled. Cooking time: 30 min.

Assorted tomatoes

Per 2 liters:

  • 300 g of yellow and red tomatoes
  • 4 cloves of garlic
  • Dill umbrellas

For marinade per 1 liter of water:

  • 1 table. L. Salt
  • 1.5 table. l. vinegar

Cooking recipes:

1. At the bottom of a sterilized jar put "umbrellas" of dill and cloves of garlic. 2. On top put washed yellow and red tomatoes. 3. If desired, put the sweetened pepper on top of the tomatoes, peeled of seeds, cut into medium slices. 4. Pour the prepared marinade. Tighten with a sterilized lid. Cooking time: 30 min.

Cauliflower

On 3 liters:

  • 2 kg cauliflower
  • 2 sweet peppers
  • 1 pod of bitter pepper
  • 3 bay leaves
  • 200 g carrots

For marinade per 1 liter of water:

  • 4 table. tablespoons of salt
  • 4 table. Spoons of sugar
  • 50 ml table vinegar

Cooking recipes:

1. Wash cauliflower, divide into inflorescences and boil in salted boiling water for 3-5 minutes. Then throw in a colander and cool it. Peppers wash, remove the peduncles, cut, cleanse the seeds. Pepper cut into large slices. 2. Peel the carrots, wash and cut into slices. 3. For marinade in boiling water add salt, sugar, vinegar and cook for 5 minutes. 4. Put the bay leaf, cauliflower, sweet and bitter pepper, carrots and marinade into sterilized jars. Hermetically roll up. Cooking time: 40 min.

Vegetable "salsa"

Per 2 liters:

  • 0,7 kg of aubergines
  • 200 deaf
  • 400 g of tomatoes
  • 200g carrots
  • 1 head of garlic
  • 2 Bulgarian peppers
  • 1 teaspoonful. a spoonful of sugar
  • 0,5 glasses of a plant. oils
  • 3-4 tsp. salt
  • parsley
  • black pepper

Cooking recipes:

1. Eggplant wash, cut into cubes and soak in salt water for about 15 minutes to get bitter. Put into a saucepan, pour with vegetable oil and let it sit until softened. Onions and carrots clean. Onion cut into strips, grate the carrots on a medium grater. 2. Onions and carrots together fry. Add chopped green parsley, ground black pepper and mix well. 3. Tomatoes pour boiling water for 30 seconds, peel off, pour the flesh separately. 4. All vegetables, combine, add salt, sugar, stir and cook for 5 minutes. 5. Expand on sterilized jars. Sterilize for 20 minutes, roll up and turn over until cooling. Cooking time: 40 min.

Eggplants in a country style

Per 2 liters:

  • 500 g aubergines
  • 500 g of tomatoes
  • 500 g of onion
  • 2 pods of bitter pepper
  • 500 g carrots
  • flour
  • salt
  • bouillon cube
  • vegetable oil

Cooking recipes:

1. Eggplant wash, cut into slices and soak in salt water for 15 minutes. 2. Fold in a colander and rinse under running water. Carrots and onion peeled, cut into strips. Wash tomatoes and cut into cubes. 3. Eggplant roll in flour and fry in preheated oil until cooked. 4. Separately in the oil fry the vegetables and crumble them in a broth cube. Add eggplants, knead. 5. Immediately place the hot vegetables in prepared cans and pour boiling water to the top. Hermetically roll up. Store in a cool place. Cooking time: 40 min.

Cabbage salad

On 3 liters:

  • 2.5 kg of cabbage
  • 500 grams of red onion
  • 500 g of sweet pepper
  • 500 g carrots
  • 150 ml of vinegar
  • 0.5 cups of sugar
  • 2 table. Tablespoons of salt
  • 250 ml of plant. oils

Cooking recipes:

1. Wash cabbage, cut in half, cut out a stump, chop leaves and rub from 1 teaspoonful. spoon of salt. Peel onion, cut into halves and cut into half rings. 2. Cut the pods of sweet pepper into halves, peel off the seeds and white partitions, cut the pulp with straw. Carrots should be washed, peeled and grated on a large grater. Prepared vegetables combine with the chopped cabbage, add the vinegar, sugar and the remaining salt. 3. Mix the vegetables with vegetable oil and spread it over the jars. Leave for 3 days at room temperature, then close with plastic covers. Keep refrigerated. Cooking time: 40 min.

Pickled honey fungus

On 3 liters:

  • 2 kg of alcohol
  • 2 table. spoons of sugar
  • 4 tea. tablespoons of salt
  • 3 bay leaves
  • 6 peas of black pepper
  • 4 carnations
  • 3 cinnamon sticks
  • 3 teas. spoonful of acetic essence

Cooking recipes:

1. Prepare the marinade. Bring to a boil 1 liter of water, add bay leaf, pepper, cloves, salt and sugar. Boil for 3 minutes. Then pour the vinegar, stir, let the marinade boil and remove the pan from the fire. 2. Clean the mushrooms, put them in a colander, rinse thoroughly and allow the water to drain completely. In large mushrooms cut off the legs at a distance of 0.5 cm from the cap and cut them into pieces about 2 cm in length. 3. Fill the mushrooms with cold water, bring to a boil and drain the water. Again pour the mushrooms with cold water, add salt and bring to a boil. Carefully remove all foam with a noise. 4. Give 15-20 minutes. Mushrooms will be ready when they begin to settle on the bottom of the pan. Remove the saucepan from the heat and allow to cool completely. Put the mushrooms in the prepared cans with a jumper for 2/3 of the height. 5. Pour the mushrooms with the marinade until the neck, close with screw caps. Turn the cans upside down. When cool, put in the refrigerator. After a while, the mushrooms should occupy the entire volume of the can. Cooking time: 50 min.

Fast pie with a surprise

  • 2 canned aubergines
  • vegetable oil
  • 4 onions
  • Salt
  • Ground black pepper
  • Parsley and dill greens
  • 500 g of potatoes
  • 1 egg
  • 3-4 table. spoons of flour
  • tomato sauce

Cooking recipes:

1. Eggplant washed and cut along a sharp knife slices approximately 1-2 cm thick. Salt, pepper, put under a press to stack the juice, then roll in flour and fry in vegetable oil. 2. Add the pre-peeled and chopped onions. 3. Wash potatoes, peel, boil until cooked. Cool and mash in a mash. Stir in the beaten egg and flour. Knead the steep dough, divide it into 2 parts and thinly roll it out. 4. Put one layer of dough on a greased baking sheet. Top with eggplant and fried onion, pour with tomato sauce and sprinkle with sliced ​​greens. 5. Cover with a second layer of dough and bake in the oven at 160 ° until golden brown for about 25-30 minutes. Preparation time: 30 minutes In one portion 257 kcal Proteins -17 g, fats - 16 g, carbohydrates - 33 g.

Cabbage with shrimps

For 6 servings:

  • 1 small onion
  • 1 teaspoonful. A spoonful of butter
  • 500 grams of sauerkraut
  • 1 table. A spoonful of sugar
  • 200 ml of dry champagne type brut
  • 6 frozen large shrimps
  • 100 g fatty sour cream
  • 100 ml cream
  • 1 bunch of parsley

Cooking recipes:

1. Peel onion, wash and cut into cubes. Slightly let in butter on a saucepan. Sour cabbage to a colander. 2. Put the sauerkraut to the fried onion and sprinkle it with sugar. Pour the champagne, cover and simmer 10 minutes on low heat. 3. Put boiled water in boiling water and bring to a boil. Cook on low heat for 3 minutes without covering the lid. 4. Mix sour cream in a saucepan with cream and lightly boil. Wash and dry the parsley. Cut the leaves, chop, add to the sauce. Beat thoroughly. 5. Put the sauerkraut sauce on the plates, pour the sauce over it and lay the shrimps on it. Preparation time: 30 minutes In one serving 150 kcal Proteins -12 g, fats - 7 g, carbohydrates - 28 g.

Stewed vegetables with garlic

  • 1 sprig of rosemary
  • 1 table. A spoonful of sugar
  • 4 large cloves of garlic
  • 1 pod of yellow sweet pepper
  • 1 small eggplant
  • 250 grams of canned cherry tomatoes
  • 400 g of beans
  • on 2 table. tablespoons olive oil and vinegar

Cooking recipes:

1. Melt the sugar in a frying pan. Add leaves of rosemary, caramelize them and lay them out for cooling on aluminum foil. Garlic clean. Pepper, removing seeds and septa, cut into large pieces. Eggplant cut into cubes. Wash and dry the tomatoes. Beans soak in water for 2 hours and boil until cooked in the same water. 2. Eggplant together with pepper to put in a frying pan and fry in olive oil. Add garlic, beans and tomatoes. Stew all together 5 min. Season with salt, pepper and vinegar to taste. Before serving, sprinkle with caramelized rosemary. Preparation time: 30 minutes In one portion 260 kcal Proteins - 23 g fat - 10 g, carbohydrates - 34 g.

Cabbage in mushroom sauce

  • 1 average head of cabbage 500 g of various mushrooms (frozen or canned)
  • 1 onion
  • 1 table. A spoon of vegetable oil
  • 200 g sour cream
  • salt
  • pepper
  • greenery
  • 1 table. Spoon of flour

Cooking recipes:

1. Remove the top leaves from the cabbage, wash the rest and cut the head into 8 parts. Put in boiling salted water, cook for about 8 minutes, then remove from the plate and discarded in a colander. Heat oven to 200 °. Mushrooms washed and coarsely chopped. Peel onion and finely chop. Heat vegetable oil in a frying pan, put mushrooms with onions and fry 10 minutes. 2. Sprinkle mushrooms with onion flour, brown, add sour cream, salt, pepper, cover. Stew for 10 more minutes on a small fire. 3. Lubricate the baking sheet with oil. Put cabbage in it in an even layer and pour the mushroom sauce. Bake in the oven for 15 minutes. Decorate with chopped herbs and serve to the table. Preparation time: 40 minutes In one serving 225 kcal Proteins - 23 g, fats - 37 g, carbohydrates -16 g.

You have learned a lot about pickled vegetables, the best recipes and their preparation. It's time to try everything by ourselves, we wish good luck.

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