Composition / ingredients
Cooking method
1. Peel the onion and garlic. Cut the onion into feathers, garlic into plates, put it in a deep frying pan with a thick bottom, pour vegetable oil, fry over low heat.
2. Wash the tomatoes, pour boiling water over them, remove the skin (it will quickly separate), cut the pulp into cubes, send it to the onion and garlic. Add ground red pepper, smoked paprika, simmer over medium heat for 10 minutes.
3. Meanwhile, peel the carrots and celery, mine. Carrots are cut into thick circles, celery - cubes. Put it in a frying pan, fry for another 15 minutes.
4. Chop the cabbage (not too thinly, about 0.5 cm) spread it with the rest of the vegetables, salt, pour sugar, simmer on low heat for 15 minutes.
5. 5 minutes before the end of cooking, add the bay leaf and pepper peas.
6. Lay out the workpiece on dry sterile jars, tamp it with a spoon, and pour hot vegetable oil on top of each jar (the layer should be at least 0.5 cm).
7. We sterilize the blanks by placing them in a deep pan with hot water (the water should reach the hangers of the jar) for 5 minutes half-liter cans and 15 minutes liter cans.
The last stage, as usual, is a day under the blanket until it cools down completely.
It is better to store in a dark, cool place, the cellar is the ideal place)
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Ground red pepper - 318 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
- Paprika - 289 kcal/100g
- Celery stalk - 12 kcal/100g
