Winter Salad Ingredients
- Carrot 1 kg
- Bulgarian pepper 1 kilogram
- Onion 500 grams
- Cauliflower 1 kg
- Fresh mushrooms (oyster mushrooms or champignons) 500 kilograms
- Boiled beans 2-3 cups
- Tomatoes 4 kilograms
- Vegetable oil 300 grams
- Greens (fresh or dried) to taste (optional)
- Salt to taste
- Sugar to taste (only if the tomatoes are sour)
- Main ingredients: Beans, Cabbage, Onions, Carrots, Peppers, Tomato, Mushrooms
Saucepan, kitchen knife, cutting board, wooden spatula, soup ladle, glass jar, tablespoon, colander, knife for cleaning vegetables, meat grinder or blender.
Cooking a winter snack salad:
Step 1: prepare the carrots.
First, rinse the carrots thoroughly with running water, then remove the skin from the root crops, rinse them with cool water again. Clean carrots need to be cut into thin sticks or strips, as you prefer.
Step 2: prepare the pepper.
Divide the bell peppers into halves, take out the ponytails, clean the seeds from the core, cutting off the whitish partitions with them. Rinse the vegetables, dry slightly, and then cut into cubes or thin cubes.
Step 3: prepare onions.
Peel onions, rinse with cool water, and then cut into medium-sized cubes or thin feathers.
Step 4: prepare the cauliflower.
Peel a cabbage of cauliflower from green leaves, and then use a knife to cut into inflorescences, cutting off thick stems. Put cabbage inflorescences separated from each other in a colander and rinse thoroughly, wait until excess moisture drains, and then divide each of the inflorescences into another 2-4 parts.
Step 5: prepare the mushrooms.
Sort out the mushrooms, especially if they are forest, rather than purchased, thoroughly rinse and clean. After cleaning, separate the caps from the legs. Cut the legs into circles, and the caps into thin slices. If the mushrooms are small, then you can simply divide each of them into quarters, cut with a knife crosswise.
Step 6: prepare the beans.
Beans need to be prepared in advance. From the night it needs to be soaked, while in the process it is better to change the water several times, and then boil for 20-30 minutes without salt.
Just in case, I’ll draw your attention to the fact that the ingredients indicate the weight of boiled beans, not raw.
Step 7: prepare the tomatoes.
Rinse the tomatoes, remove the seals and pass through the meat grinder. You can also use a blender, for this you should first cut the tomatoes into smaller pieces so that they easily fit into the appliance bowl. One way or another, as a result, you should get a thick tomato puree.
Step 8: prepare a salad appetizer.
Pour vegetable oil first into a large pan, then tomato puree, and then put there carrots, bell peppers, mushrooms and onions. Put everything on fire and bring to a boil, and then cook for another 40 minutes.
Add salt and, if the tomatoes are quite acidic, granulated sugar. Adjust the amount of spices yourself, to taste. I write “to taste”, because this very “taste” is different for everyone, for example, I always add a little salt, even to vegetables, so try it yourself.
Per 15 minutes until ready, add chopped cauliflower to a salad appetizer. And a little later, already for 10 minutes until ready, add the beans along with greens. Try the salad again by checking for salt before putting it in the cans.
Step 9: preserve the salad appetizer for the winter.
Place a hot appetizer, without removing from the heat, in sterilized jars. Before this, the container is best heated using an oven. Then just take out the hot jar from the oven, fill it with salad, close it tightly with a lid and repeat the same thing again until the jars and salad are over.
After you put the salad appetizer in the jars and close everything tightly, you will need to wrap the workpiece in towels or a thin blanket and leave it until it cools completely. When the prepared salad appetizer cools down, it will be possible to unroll it and put it in the pantry or kitchen cabinet, where you have other preparations for the winter.
Step 10: serve the appetizer.
Serving a salad appetizer can be very different. You can warm it and add to boiled pasta, potatoes or even meat, although with the latter it will still be difficult, but here someone loves it. In the cold, this is an excellent snack, which looks great not only on the ordinary, but also on the festive table. And for those who fast, this salad is simply indispensable, especially in winter, when it is very difficult to find something wholesome, tasty and not containing animal products.
Enjoy your meal!
- Instead of cauliflower, lettuce can be added to the salad, in which case it will need to be washed, cut into smaller pieces and put in a saucepan at the same time as other vegetables.
- Instead of a tomato, scrolled in a meat grinder, you can use tomato paste or tomato juice.
- If it seems to you that the salad is so tasty and satisfying, you can choose to exclude mushrooms or beans from it.