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➠ Danube salad in accordance with GOST for the winter

Danube salad in accordance with GOST for the winter

2957

Kitchen Eastern European

Calorie content 103.4 kcal

Portions 2 p.

Cooking time 420 minutes

Proteins * 1.2 gr.

Fats * 5.1 gr.

Carbohydrates* 25.6 g

Danube salad in accordance with GOST for the winter

Content

Danube Salad is a salad made from fresh vegetables with the addition of spices. In order for the salad to be more juicy, after shredding it must be left for several hours so that the vegetables let the juice out and marinate a little in it. Thanks to the short heat treatment cycle that the salad undergoes, vegetables retain their beneficial properties and vitamins. You can adjust the amount of vegetable oil to your taste and add less to make the salad lighter.

Ingredients

Fresh tomatoes 2 Kg Bell pepper 1 kg Onion 1 kg Carrot 1 - 2 pcs. Granulated sugar 160 g Salt 2 tbsp Table vinegar 9% 100 ml Vegetable oil 300 ml.

Cooking process

We wash the bell pepper, put it on a kitchen towel and leave it for 15-20 minutes to dry from the water. Then we cut it in half lengthwise, remove the stalks and seeds, and then chop the pepper into thin strips.

Peel the onions, rinse and soak in cold water for 15-20 minutes so that they do not irritate the eyes when cutting. Chop the onion into small cubes.

We wash the tomatoes, put them on a kitchen towel and let them dry a little from the water. Then we cut each tomato in half and remove the stalks. Shred tomatoes into thin half rings.

Peel the carrots, wash and grate for Korean carrots or chop them into small strips.

We put all the vegetables in a large saucepan, mix and leave to infuse for 5-7 hours. During this time, the vegetables will start up the juice, and brew in it.

After the vegetables are infused, add salt and sugar, vinegar and vegetable oil to them, mix well and put on medium heat, bring to a boil, slightly reduce the heat and leave to cook for 30-35 minutes, not forgetting to stir the vegetables often. so that they do not burn to the bottom of the pan.

When ready, remove the salad from the heat and put it hot in sterilized jars. We tighten the jars with boiled lids and leave to cool completely at room temperature. Then we remove the salad for storage in a cool dark place.