Borscht, Pickle and 3 Vegetable Salads (Blank Recipes)

Many people know that food preservation exists thanks to the invention of the Frenchman Nicolas François Upper. In 1809, it was he who suggested filling the jars with vegetables or meat, sealing them and boiling them for some time. The French army immediately stocked up on a huge amount canned foodthat could have been stored for a long time. The French people liked the invention so much that a year later the creator received an award and monetary reward personally from the hands of Napoleon Bonaparte.

Borsch

Borscht is a favorite dish of many people. Despite the fact that the “roots” of the food go back to the Ukrainian hinterlands, some historians strongly disagree with this. Still, it is believed that borscht was first cooked in Kievan Rus in the XIV century.

According to historians, Empress Catherine II had borscht as her favorite dish, and she even kept a separate chef at the court to prepare it.

Experts suggest that the name of the dish comes from the words "boron" (translated as "red") and "shcha" (meaning the presence of cabbage in the soup, as in cabbage soup). Others argue that the name is directly derived from the hogweed plant, which was considered an essential ingredient in the peasant's recipe for red soup.

Borsch is mentioned in some works of famous writers and poets, in which Mikhail Bulgakov, Vladimir Mayakovsky and others were treated to this soup. Be that as it may, the recipe for this wonderful dish has come down to us.

• tomatoes - 2 kg
• beets - 2 kg
• vegetable oil - 1 cup (slightly less)
• cabbage - 2 kg
• carrots - 1 kg
• onions - 1 kg
• sugar - 1 tablespoon
• salt - 3 tablespoons
• bay leaf - 6-7 pcs.
• peppercorns - 15 pcs.
• vinegar - to taste (weaker / stronger)

Preparation:

Step 1. Pass the tomatoes through meat grinder, cut the beets into strips.

Step 2. Combine tomatoes, beets, vegetable oil. Cook for 45 minutes.

Step 3. Cut the cabbage into strips, the onion into medium cubes, grate the carrots.

Step 4. Combine all ingredients (except vinegar), cook for another 40 minutes.

Step 5. Check vegetables for readiness, salt, sugar.

Step 6. Add vinegar. After boiling, pour the ready-made borscht into the jars, having previously sterilized them. Roll up.

Step 7. Put the finished jars in a dark, warm place upside down. After complete cooling, remove to storage.

Rassolnik

If many nationalities (Ukraine, Russia, Poland ...) are attributed to the origin of borscht, then with rassolnik everything is more or less clear. This is a primordially Russian dish that has been quite popular in Russia for many centuries. But do not confuse the pickle soup with the "namesake" - our ancestors called the chicken pie a pickle, consisting of buckwheat, eggs and pickle.

Since the traditional pickle is prepared in brine from pickled cucumbers, this is where the name of the soup comes from, which has survived to this day. So, pickle recipe.

• cucumbers - 1.5 kg
• carrots - 0.5 kg
• onions - 0.5 kg
• tomato paste - 300 g (or take 150 grams of tomato pasta + 150 grams of tomato sauce)
• vegetable oil - 150 g
• salt - 2 tablespoons (no slide)
• sugar - 100 g
• vinegar 9% - 100 g (if 76% - incomplete tablespoon)
• boiled pearl barley - 200 g
• greens to taste (parsley, dill ...)

Preparation:

Step 1. Cut cucumbers into strips, onions - medium cubes, grate carrots.

Step 2. Combine all ingredients (except barley, vinegar), put on fire. From the moment of boiling, cook for 30 minutes.

Step 3. Add barley. From the moment of boiling, cook for another 20 minutes.

Step 4. Pour in vinegar and boil for 10 minutes.

Step 5. Razlpour the resulting pickle in the banks, having previously sterilized them. Roll up.

Step 6. Put the finished jars in a dark, warm place upside down. After complete cooling, remove to storage.

How to choose the volume of a can for swirling?

This question seems insignificant at first glance. But it needs to be approached from a practical point of view. After all, a can with a gas station, which was not opened and used completely, in refrigerator stored for no more than a week. Then the product deteriorates - mold appears. Correct food storage - a guarantee of the preservation of vitamins.

To avoid troubles in the form of throwing away food and wasting their nerves, housewives recommend preparing pickles and borscht in 0.5 or 0.7 liters. This is enough to make soup for one pot.

Spicy cabbage salad

White cabbage is the leader among vegetables in terms of the amount of vitamins, minerals and fiber. It contains vitamins A, B1, B2, B5, B9 (folic acid), as well as macro- and microelements: potassium, calcium, magnesium, zinc, manganese, iron, sulfur, iodine, phosphorus ...

Cabbage is very useful for gout, kidney disease, cholelithiasis, coronary heart disease. At the same time, this vegetable is not recommended for use by people with diseases of the gastrointestinal tract, for example, with gastritis with high acidity.

• fresh cabbage - 3 kg
• tomatoes - 4 kg
• onions - 1 kg
• carrots - 1 kg
• sunflower oil - 500 g
• salt - 1 glass
• bell pepper - to taste
• bitter pepper - to taste
• vinegar 76% - one division (tablespoon, as much as possible)

Preparation:

Step 1. Chop the cabbage on a special grater or with a knife, cut the tomatoes into small cubes, bell peppers - into small strips, onions - in half rings, carrots - into strips or on a coarse grater.

Step 2. Mix all the ingredients, put in liter jars, sterilize (pour cold water into a saucepan, put a rag on the bottom, boil for 25-30 minutes after boiling).

Step 3. Roll up the cans, put them upside down in a dark, warm place! After complete cooling, remove to storage.

Royal Suite Vegetable Salad

Bell peppers are rich in vitamin C, regardless of their color. Even after heat treatment, the pepper contains a significant amount of this vitamin. In addition to the well-known vitamin C, bell pepper contains B6, the spectrum of usefulness of which is simply off scale. But few people know that due to the content in vegetables of a large amount of potassium and a small amount of sodium, it has a natural diuretic property.

Did you know that the color of a pepper indicates a different amount of nutrients in its composition? Red peppers are rich in beta-carotene (vitamin A), while green peppers are rich in vitamin B9 (folic acid).

Let's surprise with another discovery of scientists from Italy: the sweetest is red pepper, in second place is yellow, despite the fact that according to the poll, the yellow vegetable won.

• tomatoes - 3 kg
• bulgarian pepper - 2 kg
• carrots - 1 kg
• zucchini - 1 kg
• cauliflower - 1 kg
• parsley - 250 g
• garlic - 3-4 large heads
• peppercorns - 10-15 pcs.

Marinade:

• vegetable oil - 0.5 liters
• vinegar 9% - 150 g
• citric acid - 0.5 teaspoon (diluted in 0.5 cups of water)
• sugar - 200 g
• salt - 2 tablespoons

Combine all marinade ingredients in a saucepan and bring to a boil.

Preparation:

Step 1. Cut the tomatoes, zucchini into cubes, bell peppers - half rings, carrots - into slices, disassemble the cauliflower into small inflorescences.

Step 2. When the marinade boils, add the carrots - cook for 40 minutes, then the cauliflower and cook another 10 min, bell pepper and peas - cook for 10 minutes, zucchini - cook for 10 minutes, tomatoes - another 10 min. Then add greens, boil for 5 minutes. Before turning off, add garlic, boil for 2-3 minutes.

Step 4. Arrange the resulting salad in sterilized jars, roll up, put in a dark warm place upside down. After complete cooling, remove to storage.

Lecho

The lecho recipe originated, according to various sources, in Hungary, Bulgaria, Germany or Austria. And in these countries, the taste and composition of the preparation is radically different: from spicy in Germany, to sweet in Hungary, as well as with the addition of sausages or sausages.

In traditional lecho, the main ingredients are sweet bell peppers, onions and tomatoes. There are recipes with the addition of rice, zucchini... Consider the preparation of lecho for the winter in a classic version.

• tomatoes - 3 kg
• carrots - 3 medium
• sugar - 1 glass
• tomato paste - 1 glass
• sunflower oil - 1 glass
• bell pepper - 15-20 pcs.
• bitter pepper - 2 pcs. (can be replaced with ground)
• garlic - 2-3 cloves
• salt - 2 tablespoons
• vinegar 76% - 1 tablespoon

Preparation:

Step 1. Pass the tomatoes through a meat grinder, cut the carrots into strips.

Step 2. Combine tomatoes, carrots, sugar, tomato paste, sunflower oil, bring to a boil, cook for 25 minutes.

Step 3. Cut the Bulgarian pepper into medium pieces, hot pepper into small pieces.

Step 4. Add peppers, salt, garlic to a saucepan, cook for 15 minutes.

Step 5. Add vinegar, after boiling, remove from heat. Pour lecho into sterilized jars, roll up. Put the finished jars in a warm, dark place upside down. After complete cooling, remove to storage.

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