Description
It's versatile and very tasty preparation. Preparing easy, sterilization is not required. I use it for cooking pizza, various meats, as a seasoning in the soup and as a snack or a salad on the table when all of a sudden you want something delivered, and the time to make a salad there. She always helps me.
Ingredients
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Tomato juice
3 l
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Pepper
1.5 kg
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Carrots
300 g
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Celery root
50 g
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Garlic
12 tooth
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Greens
2 coup
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Vegetable oil
200 ml
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Salt
50 g
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Sugar
50 g
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Vinegar
50 ml
Cooking
Prepare the vegetables, wash them and clean. Celery, if not root, you can take and petiolate, but with a root it turns out more fragrant and tastier.
Carrots to chop thin straws or to RUB on a large grater, celery cut into thin slices (if root, do the same as with carrots). Garlic clean. Finely chop the greens.
Pepper cut into wide noodles. All vegetables except garlic and herbs folded into a large bowl.
For the preparation of blanks will need 3 liters of tomato juice. You can get it ready, but good quality, can be diluted with water of a good tomato paste, and can be prepared from ripe tomatoes. To do this, slice tomatoes, mince, and then through a colander to separate the seeds, if they confuse you. If you are not confused, you can through the colander not to miss.
But you can finely chop the ripe tomatoes, to heat with constant stirring almost to boiling,
then wipe through a colander.
Then put the juice on a small fire and cook, stirring and removing the foam 30 minutes.
After 30 minutes of boiling add the prepared vegetables, except the garlic and herbs and vegetable oil, sugar, and salt. Bring to a boil and cook over low heat for 15 minutes.
Then add the garlic, parsley and 50 ml of 9% strength vinegar and boil for another 5 minutes. Pour into sterilized banks, roll, flip and a good wrap to cool.
The blank is finished. Yield: 9 cans of 0.5 ml (in a total of 4.5 liters of the finished part).
To cook any meat in the sauce, it should be cut into pieces, fry until Golden brown, season with salt and pepper. I cooked chicken thighs.
Pour sauce and stew until tender.
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