Try to imagine the most versatile vegetable stock for the winter and the first to your mind will come a vegetable halophyte. A jar of such saltwort can be served as a cold salad, used for filling soups , served to any side dish and filled with baked goods. It is the recipes of such a multifunctional billet that we decided to devote this material.
Vegetable hodgepodge for the winter - recipe
The basis of the saltwort can go anywhere, but the only invariable ingredient of the dish is always white cabbage.
Ingredients:
- white cabbage - 490 g;
- onion - 465 g;
- string beans - 730 g;
- tomato sauce - 330 ml;
- laurel leaves - 5 pcs .;
- garlic teeth - 3 pieces;
- carrots - 290 g;
- vegetable oil - 420 ml.
Preparation
The whole preparation for cooking consists only in grinding the necessary ingredients. In order to reproach the process, for this purpose it is better to use a special shredder.
First, clean the cabbage head from the coarsened leaves, and then finely chop. Rinsed beans cut into three, chop onions in half rings, and grate carrots on a regular large grater or one that is meant for cooking carrots in Korean.
In three different dishes, let the carrots with onions, beans and shredded cabbage. Combine the half-finished ingredients together, season with tomato sauce, garlic crushed, add laurel and leave to languish on fire for no more than 20 minutes - it is necessary that the vegetables keep their shape and crunch on their teeth. Now the stewed vegetable hodgepodge can be spread over sterile jars and rolled up. After the container has completely cooled down and its contents, the hodgepodge is placed in a cool place for storage.
Vegetable hodgepodge with mushrooms
In the mushroom harvest, the saltwort also helps out, as it helps to stock some of the collected mushrooms for further use immediately with several purposes.
Ingredients:
- Forest mushrooms - 1.6 kg;
- cabbage - 1,3 kg;
- tomatoes - 680 g;
- carrots - 530 g;
- vinegar - 25 ml;
- onion - 490 g;
- tomato paste - 95 g;
- laurel leaves - 2 pcs.
Preparation
Rinse the mushrooms thoroughly and cook for 10 minutes, then cool and optionally cut. Separately fry the shredded cabbage leaves, onions with carrots and mushrooms. Half-finished ingredients are mixed in one brazier, season with tomato paste, add tomatoes, laurel and vinegar, and then simmer the vegetable hodgepodge of fresh cabbage for about half an hour.