Composition / ingredients
Cooking method
1. Peel the carrots, remove the upper leaves from the cabbage, chop not too large. Bulgarian pepper is cleaned from seeds and partitions, washed, cut into cubes not large.
2. Fry the vegetables in vegetable oil for 10 minutes (we use half a serving of oil).
3. Peel onions, cut into cubes together with pre-washed oyster mushrooms.
4. Boil the mushrooms in boiling salted water for 7 minutes, then discard them in a colander to drain the excess liquid.
5. Fry oyster mushrooms with onions in the remaining vegetable oil until the onion is transparent, it will take about 5 minutes.
6. Combine the fried vegetables with mushrooms, pour sugar and salt, add bay leaf and allspice, as well as tomato paste. Mix the ingredients, add a little water and simmer the hodgepodge for half an hour under a closed lid.
7. After the specified time, pour the vinegar, let it boil for 3-4 minutes and put it in pre-sterilized jars. We close the blanks hermetically, store them in a cool place.
Inspiration to you and delicious preparations!
Caloric content of the products possible in the composition of the dish
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Pickled oyster mushrooms - 23 kcal/100g
- Oyster mushrooms are fresh - 38 kcal/100g
- Bay leaf - 313 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
- Allspice - 263 kcal/100g
