Ingredients: 8 kg cabbage 100 g garlic 50 g horseradish parsley 300 g beetroot 500 gf carrot Pickle 4 l (liter) water 200 g salt 100 – 200 g sugar dill bay leaf black eyed peas Cooking Wash vegetables and peel them. Cut off the cabbage stump. Slice it into pieces (200 – 250 g each). Peel and cut the garlic finely. Slice the horseradish. Grate the carrot on a large grater. Cube the beetroot. Alternate the layer of cabbage, then the layer of carrot, garlic, beetroot, and horseradish in...
Red sweet pepper with olives
Ingredients: 900 g red Bulgarian pepper 2 tbsp olive oil 1 bulb onion 2 cloves of garlic 1/2 tsp paprika 1/4 g red ground pepper 2 tbsp wine vinegar 150 g black olives (without stones) fresh mint Cooking Boil Bulgarian peppers in the heated oven for 20 minutes. Place the peppers in the bowl, cover them. Cool the peppers and peel them. Cut each pepper along and in two. Heat olive oil over medium heat and fry the bulb onion. Then add the Bulgarian peppers, vinegar, black olives, salt, and...
Steamed mushrooms
Ingredients: 50 g carrot 50 g champignons 50 g bulb onion 50 g celery 100 g sour cream 4 lettuce leaves dill Cooking Slice carrot and champignons. Cube bulb onion and celery. Mix the vegetables and cook them in the steam cooker for 10-15 minutes. It is advisable to leave the vegetables in the steam cooker in order to keep them warm. Place washed lettuce leaves on a plate. Then put the vegetables above. Serve the dish with sour cream. Enjoy your meal!