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Vegetable stew for the winter

Vegetable stew for the winter

First of all, prepare the vegetables.

Put water in a saucepan and transfer it to the fire.

When it boils, release the washed tomatoes and cook for 5 minutes.

Take them out with a spatula in a bowl, let them cool, then peel them and remove the stalks.

Give them through the robot until you get a paste.

Peel an onion, wash it and finely chop it.

Peel a squash, grate it and squeeze the juice.

Wash the donuts and peppers, clean them of stalks, all the seeds and pass them through the robot, but do not make a paste for them, but leave them in smaller pieces.

In a large pot of tuci, pour the oil.

When it has heated up, put the onion and simmer it on the right heat for 10 minutes, stirring occasionally.

After adding the carrot, let it simmer a little.

Now is the time to add chopped peppers and donuts.

From now on, boil everything over the right heat and stir from time to time in the pot.

When about a quarter of the composition decreases, after about 3-4 hours of cooking, add the tomato juice.

When it has dropped quite well and started to thicken, wash the rice well, add it to the stew, about half an hour before closing it.

Sprinkle with large salt to taste, a few peppercorns and 4-5 bay leaves broken into small pieces.

Boil until the rice is completely penetrated, and the oil begins to rise on top.

We boil it for about 6-7 hours, but if you have a wider pan, it may drop a little faster.

Close the stove and leave the stew until the 2nd day or if you finish the day, leave it for about 4-5 hours.

On the 2nd day, wash the jars with hot water and let them drain.


Place the stew in jars, but do not put them full.


Close the lids tightly, wrap them in paper, place them in a larger pan, put water to cover the jars 3/4 full, and a kitchen towel on top.

Put them to sterilize for about 30-40 minutes, from the moment the water starts to boil in the pan.

When they are ready, take them out and cover them with a thick blanket until the 2nd day, then keep them cold.



Pots, vegetable stew recipe, with peppers and eggplant

Fasting vegetable stew, recipe by Reka & # 8211 Recipes Cookpad cookpad. We add a little salt and temper a few. Preparation for vegetable stew: Wash and clean the vegetables, then cut the onion and carrot, grate them, put them to harden. Now we will go further and, with today's recipe for winter vegetable stew with rice, we will move on to canned food. Vegetable stew for winter: with eggplant, peppers, zucchini, flavorful and spicy. I really like to preserve my favorite vegetables and fruits by different methods, that's why every year I test new recipes. Visit the recipes in the chapter. This vegetable stew is used as a consumption in winter or summer but I generally use it to prepare various soups, stews. Prepare your family a delicious vegetable stew, a delicious combination of ingredients that will be.

Cut the pepper and donut into thin slices, then place them over the carrot and. At my mother's house, we called it pots, and that's how it stayed. As good, however, it is consumed immediately or as a garnish for other dishes. Lust recipe with Gina Bradea.

This stew is prepared for preservation in a jar. Canned recipe for winter. How to cook vegetable stew.

Wash the vegetables, cut into large pieces peppers, eggplant, zucchini and tomatoes.


Winter vegetable stew with rice & # 8211 the most popular recipe this season!

Team Bucătarul.eu gives you an original recipe for canned food for the winter. & # 8220Vegetable stew with rice & # 8221 is a delicious snack that is very simple to prepare and incredibly tasty. In the jars are gathered all the autumn vegetables, which are combined with rice and flavored garlic for a rich and colorful taste. In winter you will enjoy this delicious snack!

INGREDIENTS

-250 ml of oil (sunflower)

METHOD OF PREPARATION

1. Wash the zucchini, peel them, if they are ripe, remove the seeds and cut them into cubes.

2. Wash the carrots and grate them.

3. Wash the ripe tomatoes, wipe them and cut them into cubes.

5. Wash the peppers, clean them of stems and seeds and cut them into strips or semi-rounds.

6. Cut the hot pepper along, remove the seeds and cut them into small pieces.

7. Put all the chopped vegetables in a large saucepan, pour the oil, add salt and sugar, mix and put the pan on the fire.

8. Bring the vegetables to a boil, and in the meantime choose the rice and wash it well in a small sieve.

9. As soon as the vegetables start to boil, add the rice, stir and cook for an hour until the stew is ready.

10. Then pour the vinegar and add the crushed garlic. Stir and place the hot stew quickly in the sterilized jars.

11. Staple the jars, turn them upside down, cover them with a duvet and let them cool completely for a few days. Put the jars in a cool place.


Winter vegetable stew with rice & # 8211 the most popular recipe this season!

Team Bucătarul.eu gives you an original recipe for canned food for the winter. & # 8220Vegetable rice stew & # 8221 is a delicious snack that is very simple to prepare and incredibly tasty. In the jars are gathered all the autumn vegetables, which are combined with rice and flavored garlic for a rich and colorful taste. In winter you will enjoy this delicious snack!

INGREDIENTS

-250 ml of oil (sunflower)

METHOD OF PREPARATION

1. Wash the zucchini, peel them, if they are ripe, remove the seeds and cut them into cubes.

2. Wash the carrots and grate them.

3. Wash the ripe tomatoes, wipe them and cut them into cubes.

5. Wash the peppers, clean them of stems and seeds and cut them into strips or semi-rounds.

6. Cut the hot pepper along, remove the seeds and cut them into small pieces.

7. Put all the chopped vegetables in a large saucepan, pour the oil, add salt and sugar, mix and put the pan on the fire.

8. Bring the vegetables to a boil, and in the meantime choose the rice and wash it well in a small sieve.

9. As soon as the vegetables start to boil, add the rice, stir and cook for an hour until the stew is ready.

10. Then pour the vinegar and add the crushed garlic. Stir and place the hot stew quickly in the sterilized jars.

11. Staple the jars, turn them upside down, cover them with a duvet and let them cool completely for a few days. Put the jars in a cool place.


The rice is boiled with 2 parts of water and when it is almost ready it is taken off the heat, the bowl is covered and it is left to cool. Peel the onion and finely chop it (I put it on the Borner grater. Put the carrot on the large grater. Heat the oil and add the chopped onion and the grated carrot and a teaspoon of salt once. small and stir periodically, until the vegetables are soft. Meanwhile, the peppers and donuts are cut into small pieces. When the onion and carrot have softened, add the peppers.

Stir and cook the stew and continue to soften. Add the baked peppers, peeled and seeded, and cut into pieces. The tomatoes are scalded and made into a paste like here. Add the tomato paste and cook the stew for about half an hour, then add the boiled rice. Season with salt, add pepper, a few bay leaves and a few bay leaves. Boil for another 10-15 minutes, then pour (without stopping the fire) into sterilized jars, put the lids on and place on the lid for 5 minutes, then place the jars between the blankets to cool and sterilize. . When they have cooled down, sit in the pantry. It is an excellent appetizer and a special snack during fasting periods.


Vegetable stew for the winter

We peel the carrot, wash it and put it on the grater with small meshes.

We clean the donuts and peppers from all the seeds and put them on the meat grinder.

Put the oil in a large pot of tuci.

When it has warmed up, put the onion to soften over low heat.

Then add the carrot and let it soften a bit.

I did these operations then put the chopped peppers and donuts.

From now on, boil everything over the right heat and always stir in the pot (don't leave and forget the stew on the fire).

When it has dropped quite well, wash the rice and boil it halfway.

So half cooked, put it in the stew pot.

Let it start to boil again, add the broth, large salt to taste, a few peppercorns and 4-5 bay leaves broken into small pieces.

Boil until the rice is completely penetrated.

Close the stove and leave the stew until the 2nd day.

On the 2nd day we wash the jars with hot water and let them drain.

We put the stew in jars, but don't put them full.

Close them tightly, wrap them in paper, place them in a larger pan, put water to cover the jars, put a kitchen towel on top and put them to sterilize for about 40 minutes.

Then take them out and cover them with a thick blanket until the 2nd day and then put them in the cold.


  1. First of all, clean and wash well the vegetables you are going to use
  2. Next, put the carrots on a large grater and cut the onion into scales. At the same time, chop the peppers and gogonele according to size, according to preference
  3. In a large saucepan with a double bottom, put the oil and onion to harden. When the onion has softened well, add the two tablespoons of vinegar, the sugar and the teaspoon of salt.
  4. Mix well, then add the grated carrot, chopped gogonelles and peppers. Incorporate all the ingredients so that the flavors blend together.
  5. Let the stew of the gogonele boil for a few minutes, until the vegetables are cooked and the resulting liquid evaporates. Be sure to stir constantly to help the vegetables cook evenly and to avoid sticking to the bottom of the pan. You can also add a few peppercorns, which will accentuate the taste of the dish.
  6. After the gogonele stew is ready, put it in sterilized jars, which you wrap in a blanket and let cool slowly overnight.

Put the stew jars in the pantry and serve them with gusto in the coming winter days :)!

From the amount of ingredients presented above will result approximately 6 jars of 350g each. You can double the amount of ingredients in case you want a larger portion of gogonele stew!


5 zacusca recipes that you should try

1. Eggplant zacusca for the winter (see the recipe here)

It is a classic, traditional recipe, made with eggplant, baked peppers, carrots and onions. A recipe that I know from my grandmother and that we make every year to have in the pantry, in winter, a few jars of eggplant zacusca.

Well, this zacusca is my favorite. I like this combination with beans not necessarily for taste (not different from the classic one) but for the different texture that the beans give. Slightly stronger than the rest of the ingredients. I used canned red beans but you can very well use another type of beans, obviously boiled beforehand.

3. Zacusca with zucchini and mushrooms & # 8211 see the recipe HERE

This zacusca is a tasty and simple one to make. This time, it does not have eggplant as ingredients but pumpkins predominate. In combination with mushrooms, zacusca is a delight.

4. Zacusca with green onions and mushrooms & # 8211 see HERE the recipe

You can find more canned recipes for winter in video format
and on the Youtube channel. See the list below!

Don't forget to subscribe to be up to date with the latest video recipes!

5. Zacusca de gogonele si gogosari & # 8211 see HERE the recipe

6. Zacusca with lentils & # 8211 see HERE the recipe

7. Zacusca with eggplant and donuts & # 8211 see HERE the recipe

8. Zacusca with mushrooms and eggplant & # 8211 see HERE the recipe

Vegetable stew recipes

1. Vegetable stew & # 8211 see HERE the recipe

2. Pumpkin stew with rice & # 8211 see HERE the recipe

3. Mushroom stew for winter & # 8211 see HERE the recipe

4. Vegetable stew for winter, with rice & # 8211 see HERE the recipe

What other kinds of zacusca or stew have you made this year? Do you have a favorite recipe?


Cook vegetables in a brine jar for the winter

Preparation time
Servings

Ingredients

Method of preparation

I will not give quantities to vegetables, because they are not really relevant.

First of all, we need to have enough jars, from the big ones of 800 gr, or even 1 kg, and to make sure that the lids fit snugly.

We will wash the jars well and sterilize them.

Then we deal with vegetables. The pumpkins, if they don't have a hard skin, we don't peel them, we chop them into cubes. Also, if the seeds are not large, mature, we do not remove them. It is good to use raw pumpkin.

The peas are cleaned and only healthy grains are chosen, we rinse it well in several waters.

We wash the bean pods well and break their heads, then, if they are long, we break them into smaller pieces.

When we have all the vegetables ready, we put them in jars, separately.

We fill with them 3/4 of the capacity of the jars. We put in each jar a teaspoon of pickle salt, preferably never.

We put the teaspoon on top. Then fill with water to the thread of the jars.

We screw the lids and place the jars in the pans, at the base of which we put a kitchen towel.

Then we put enough water in the pans to reach the thread of the jars, or close to it.

Put the pots with the jars on the fire and let them boil for 30 minutes from the moment the water starts to boil.

Then, turn off the heat and leave the jars in hot water, in saucepans, until they cool down permanently.


2. Vegetable stew for traditional winter

This classic and consistent dish suitable for the cold period, shines with color and attractive aromas. You will see that the aroma of lemon, added over warm vegetables, releases its fresh taste, and adds a new note to this traditional dish. It goes great with lettuce and homemade crispy bread. Yummy!

Cooking time: 2 hours

Number of servings: 6

Nutritional information
: 240 calories / serving, 7 grams fat, 39 grams carbohydrates, 6 grams fiber, 5 grams protein, 10 grams sugars, 940 milligrams sodium

ingredients
: 4 tablespoons olive oil, 1 large white onion, finely chopped, 2 celery roots, finely chopped, 10 cloves crushed garlic, 2 tablespoons tomato paste, & frac12 cup cherry drink, & frac12 cup vegetable or chicken soup, 1 teaspoon red wine vinegar, 1 zucchini, 3 parsnip roots, 3 large carrots, 1 teaspoon dried tarragon, juice from a lemon and grated peel, 1 bunch finely chopped sorrel leaves, salt and pepper to taste

Method of preparation:
In a large frying pan, heat over medium heat, put 2 tablespoons of olive oil. Add onion and celery and sauté for about 6 minutes, until soft, brown. Add the garlic and tomato paste and mix for 1 minute. Then pour the Cherry drink, the soup and the red wine vinegar, stirring constantly so that it doesn't stick. Then move the entire contents into a saucepan and turn the heat to low.

Peel a squash, grate it and slice the carrots and parsnips. Add them to the pan, season with tarragon, salt and pepper, and mix well. Cover the pan with a lid and simmer for about an hour, until the vegetables are tender.

Finally, add the lemon juice to the stew, according to your own taste. For a splash of flavor, serve the traditional winter vegetable stew in suitable bowls, with a few drops of the remaining olive oil, the sorrel leaves sprinkled on top and a knife tip of grated lemon peel. A delight!


Stewed vegetable stew & # 8211 recipe for winter

You have prepared your pantry for the winter. Today we recommend you try this vegetable stew recipe.

Necessary ingredients:

  • 250 g rice
  • 4-5 carrot Maric
  • 2 kg red capsicums
  • 3 onions right
  • 500 ml oil / 350 ml oil
  • 2 kg tomatoes
  • 3 puppies garlic
  • parsley leaves and celery (1 link from each)
  • pepper
  • salt

Method of preparation:

1. Heat the oil in a bowl and simmer with a few spoons with chopped water, onion and carrot. Leave for about 5 minutes, then add the finely chopped pepper. Mix well, and put the tomatoes that you put in the robot beforehand. Add salt and pepper to taste, then bring to a boil.
2. Meanwhile, let the rice boil for a few minutes, then rinse with cold water. When the vegetables are cooked, add the rice, and let it cook for another 10 minutes, mixing the rice with all the flavors in the bowl, stirring constantly so as not to let the rice stick to the bottom of the bowl. Then add the finely chopped garlic and freshly chopped greens.
3. Put hot stew in the jars you have already prepared (washed and dried), then put them in a bowl in which you place a towel, pour water and boil them in a bain-marie for an hour after boiling water.
4. Leave to cool in the same water until the next day, then store in the pantry.

When serving, you can consume hot stew or cold, spread on bread.