I suggest preparing a tasty and aromatic seasoning for the winter – raw adjika with horseradish, which is quick to prepare and also quick to eat. Adjika according to this recipe does not need to be cooked, it contains only raw ingredients. Thanks to this, adjika will retain all its best qualities, will be enriched with a large number of vitamins. Therefore, having spent literally 30 minutes on its preparation, you will get a fantastically tasty source of a large number of nutrients.

I prepare adjika from tomatoes with horseradish and garlic every year. My whole family loves this snack. You can use it to prepare a sauce for meat or a tasty gravy. You can marinate chicken and meat in adjika from tomatoes. And just with a slice of fresh bread it is very tasty and healthy, especially during the cold season.

Ready adjika should be stored in the refrigerator. During the year, it does not lose its taste and useful properties. Adjika will turn out very beautiful and bright, piquantly hot and incredibly tasty. Spicy lovers will be delighted!

Ingredients for making raw adjika from tomatoes with horseradish and garlic:

Recipe for making raw adjika from tomatoes with horseradish and garlic

Step-by-step instructions:

1. Wash tomatoes, cut in half, remove stalks. Cut large vegetables into several pieces. Peel horseradish root and garlic. Wash bell and hot peppers, remove seed box, cut into large pieces. Grind all ingredients using a meat grinder with a fine grid.

2. Add salt.

3. Add sugar.

4. Pour 9% table vinegar into the vegetable mixture.

5. Mix the ingredients thoroughly until the salt and sugar are completely dissolved.

6. Transfer the finished adjika into clean glass jars. Close them tightly with lids. Put the raw tomato adjika in the refrigerator.

7. Serve the aromatic and moderately spicy adjika with borscht, meat, chicken or sausages.

Bon appetit!

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Pickled tomatoes with dry mustard in 4 days

Many people love lightly salted herring; this healthy, inexpensive fish has forever won the hearts of gourmets. You can cook an incredible number of delicious dishes from it. Salads, appetizers, and sandwiches with herring have long occupied a central place on the holiday table. Today we will prepare another interesting herring appetizer – pate with carrots and smoked cheese “False Caviar”.

A delicious and aromatic appetizer made from affordable products will be a great snack during the day, and will also decorate any holiday table. Its amazing taste will leave few people indifferent. Thanks to the smoked processed cheese, the pate turns out very tender, with a piquant hint of smoked meats. Fresh carrots make the appetizer bright and juicy.

Serve “False Caviar” in a separate bowl or spread it immediately on crispy bread.

Ingredients for making “False Caviar” from herring, carrots and smoked cheese:

Preparing “False Caviar” from herring, carrots and smoked cheese

Step-by-step instructions:

1. Clean the herring fillet from bones and skin, cut into small pieces, put into a blender bowl.

2. Wash the raw carrots, peel them, and cut them into thin half rings. Add the vegetables to the herring.

3. Peel the processed smoked cheese, cut it into small cubes. Add the cheese to the blender bowl with the rest of the ingredients. Add softened butter to the “False Caviar”. Season the appetizer with a small amount of ground black pepper and paprika to taste.

4. Grind the ingredients using a blender into a homogeneous pate. You can also grind the ingredients for the appetizer using a meat grinder with a fine grate.

5. Transfer the finished “False Caviar” pate to a glass container, seal it tightly with a lid and store in the refrigerator. Serve the herring appetizer “False Caviar” on slices of fresh bread. The pate can be spread on pancakes and thin pita bread or piped into waffle tartlets using a pastry bag with a shaped nozzle.

Bon appetit!

Try cooking:

Mackerel pate

Sprat pate with hard cheese and sautéed vegetables

A simple and delicious recipe for canned cucumbers for the winter, one of the most beloved in our family. Cucumbers are crispy and aromatic, perfect as an appetizer for hot dishes. They can be added to pickle soup or solyanka, made from them into a variety of salads and sauces.

The peculiarity of this recipe is that the preservation is prepared without vinegar, with the addition of citric acid and a slice of lemon. Vegetables are crispy and aromatic. Citrus fruits give cucumbers an original piquant note and a special taste. Thanks to citric acid, horseradish root and leaves, vegetables are well stored without vinegar all winter and do not lose their taste.

Choose pickling varieties of cucumbers for canning, preferably ground, small in size. The ingredients are calculated for 1 jar with a volume of 1 liter.

Ingredients for making pickled cucumbers for the winter with lemon without vinegar:

Recipe for making pickled cucumbers for the winter with lemon without vinegar

Step-by-step instructions:

1. Sterilize liter jars and metal lids for canning in a convenient way. Put horseradish, bay leaves, black currant, apple and cherry leaves in each jar. Add a piece of peeled horseradish root, garlic cloves, an umbrella of dill and a lemon circle. For flavor, add allspice, a mixture of peppercorns, mustard seeds and coriander.

2. Sort out the cucumbers, wash them, put them in a deep bowl and fill with cold water. Leave the vegetables for 2 hours, thanks to this, the canned cucumbers will be crispy and will be stored well. Put the vegetables in jars with spices and herbs.

3. Fill the jars to the top with cucumbers, tamping them tightly.

4. Bring water to a boil at a rate of 500 ml per 1 liter jar. Pour boiling water over the cucumbers in the jars. Cover them with a towel and leave for 20 minutes so that the cucumbers can infuse.

5. Drain the water from the jars with vegetables back into the pan.

6. Add citric acid to it.

7. Pour in coarse rock salt.

8. Add sugar.

9. Stir the marinade so that the dry ingredients dissolve. Bring it to a boil and pour the marinade over the cucumbers in the jars. Cover the jars with metal lids and roll them up using a machine. Turn the jars upside down. Wrap them in a warm blanket and leave until completely cooled for several days.

10. For storage, transfer the preparations to a cool, dark place. Cucumbers prepared according to this recipe are stored perfectly and remain tasty for a long time.

Bon appetit!

Try to cook:

Zucchini caviar for the winter without sterilization

I am in a hurry to share with you a new interesting recipe. Today we will cook a spicy Korean dish – herring he. You can cook different types of fish according to this recipe. Silver carp, mackerel, pike perch and any red fish will do.

The appetizer turns out very tasty, satisfying and aromatic, moderately spicy. It is perfect for a festive table. From my own experience, I can say that Korean-style herring is one of the first to disappear from the table.

Herring he is prepared quickly, the longest process is preparing the fish. The finished appetizer can be stored in the refrigerator for quite a long time, so it can be prepared for future use.

Ingredients for preparing Homemade Herring He:

Recipe for making Homemade Herring He

Step-by-step instructions:

1. Defrost fresh-frozen herring in advance at room temperature so that it thaws completely. Wash the fish, cut off the head, tail and fins. Cut the belly of the herring. Remove the roe or milt (they can be salted separately). Remove the entrails, rinse the fish. Carefully remove the skin from the herring. Separate the fillet from the spine, remove all large bones. Cut the herring fillet into 2 cm thick portions and place in a deep bowl.

2. Peel the onion, cut into half rings and add to the fish.

3. Wash the carrots, peel them and cut them into thin strips using a grater for preparing Korean vegetables. If you don’t have such a device, chop the carrots on a coarse grater or cut them into strips. Add the chopped vegetables to the bowl with the fish.

4. Mix the mixture thoroughly. Add salt and ground spices. The amount of red and black pepper can be changed according to your taste preferences. You can also add ground coriander, smoked paprika or nutmeg.

5. Combine the refined oil and tomato paste in a frying pan. Stirring, let the mixture simmer over low heat for 3 minutes. Then cool the tomato mixture to room temperature.

6. Pour the cooled tomato mixture into the bowl with fish and vegetables. Add 6% apple cider vinegar.

7. Mix the ingredients thoroughly. Cover the bowl with the snack with a lid or cling film. Put the herring he in the refrigerator for 12 hours.

8. After the specified time, the fish will be marinated and ready to eat. Serve the herring he as a cold appetizer, garnished with fresh herbs.

Bon appetit!

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Eggplant appetizer with sweet pepper, garlic and greens is very tasty and aromatic. In the process of pickling, vegetables acquire a piquant sweet-sour note, giving the dish a special original taste.

Eggplants for the recipe will be fried in several stages, since the vegetables must be laid out in a pan in one layer so that they are fried, and not stewed in their own juice. A mixture of bell pepper, garlic and greens must be laid out in layers on the still hot eggplants. Thanks to this, the sweet pepper releases its juice, and the garlic and parsley reveal their aroma better.

The snack turns out to be incredibly tasty, very aromatic and juicy. It is perfect with meat, chicken or potato side dish. If you like spicy, add finely chopped chili peppers, cleaned of seeds, to the snack.

Ingredients for making an eggplant snack with sweet pepper and garlic:

Eggplant appetizer recipe with sweet pepper and garlic

Step-by-step instructions:

1. Wash the eggplants, cut off the tails. Peel the vegetables, cut them into strips.

2. Wash the sweet pepper, cut it in half, remove the core and seeds. Cut the vegetables into thin strips.

3. Wash parsley and dill greens, dry them from excess moisture, and finely chop them. Peel the garlic cloves.

4. In a deep dish, mix crushed sweet pepper, finely chopped greens and cloves of garlic passed through a press. Mix the ingredients.

5. Place the eggplants cut into strips in a single layer on a pan with heated oil. While stirring, fry the vegetables over medium heat until golden.

6. Transfer the eggplants to a deep salad bowl, add salt and ground black pepper to taste. Fry the next batch of vegetables.

7. Spread a portion of the vegetable mixture of sweet pepper, garlic, and greens on the hot eggplants.

8. Alternate layers, put all the vegetables in a salad bowl.

9. Prepare the marinade for the salad. Mix apple cider vinegar and sugar in a ladle. Stirring, bring the mixture to a boil.

10. Pour the hot marinade over the eggplant snack. Leave it for 30 minutes at room temperature, then cover the salad bowl with a lid or cling film and put it in the refrigerator.

11. After 4 hours, the snack will be marinated and ready to eat. A delicious cold appetizer will perfectly complement juicy shish kebab, baked chicken or steamed cutlets.

Bon appetit!

Try to cook:

Eggplants baked with tomatoes, boiled sausage and hard cheese in the oven

Chicken stew with eggplant and pepper

Today we will prepare delicious pickled tomatoes according to an original recipe. During the pickling process, lactic acid is formed, which has a preservative effect on the products, giving the tomatoes a special taste and aroma. As a result, we get aromatic and moderately salty tomatoes with a pleasant sourness, which is perfect as an appetizer for meat dishes, baked poultry or sausages. Mustard prevents mold from forming on the surface of the brine and gives the vegetables a piquant note.

You can use any variety of tomatoes for the recipe. The main thing is that the fruits are ripe and the same size, then they will cook at the same time. I used plum tomatoes, they are fleshy and well suited for pickling. Be sure to try to repeat this recipe to enjoy the most delicious summer treat with your family. A piquant marinade with spices gives vegetables an amazing taste and aroma!

Ingredients for making pickled tomatoes with dry mustard in 4 days:

Recipe for making pickled tomatoes with dry mustard in 4 days

Step-by-step instructions:

1. Put horseradish, bay leaf and black currant leaves, sprigs of fresh herbs, and dill umbrellas on the bottom of a clean three-liter jar. Add peeled garlic cloves for flavor and a few rings of hot pepper, cleared of seeds.

2. Wash the tomatoes, use a toothpick to pierce the skin around the stalk in several places. Fill the jar with prepared vegetables.

3. I alternated tomatoes with herbs and garlic so that the snack looked appetizing in the jar.

4. In a ladle or small saucepan, mix table rock salt, sugar and mustard powder. For flavor, add black allspice, a mixture of peppercorns, coriander grains and a few clove buds. Pour 1.5 liters of purified cold water over the ingredients. Stirring until the dry ingredients are completely dissolved, bring the marinade to a boil.

5. Pour boiling marinade over the vegetables in the jar. The liquid should completely cover all the ingredients.

6. Tie the jar with vegetables with gauze or a clean cloth. Leave the tomatoes at room temperature for 4 days.

7. After the specified time, the pickled tomatoes with mustard will be ready. The marinade will become slightly cloudy during the pickling process, this is normal. Close the jar with a nylon lid and put it in the refrigerator for storage.

Bon appetit!

Try to cook:

Eggplants baked with tomatoes, boiled sausage and hard cheese in the oven

You can make many delicious and healthy recipes from eggplants. Today I suggest making a delicious hot appetizer from them, which is perfect for both an everyday dinner and a festive table.

Eggplant slices baked in the oven with tomatoes, boiled sausage and hard cheese turn out very tasty, juicy and aromatic. Appetizing appearance, unique taste and portioned serving make this appetizer very popular among guests.

If desired, boiled sausage can be replaced with boiled or smoked chicken fillet, it will turn out no less tasty and healthy.

Ingredients for cooking eggplants baked with tomatoes, cooked sausage and hard cheese in the oven:

Recipe for cooking eggplants baked with tomatoes, boiled sausage and hard cheese in the oven

Step-by-step instructions:

1. Wash the eggplants, cut off the ends, cut the vegetables into 1 cm thick circles. Transfer the eggplant circles to a deep bowl. Fill the vegetables with cold water and leave for 20 minutes to remove excess bitterness.

2. Dry the eggplant circles on paper towels. Place the vegetables on a baking sheet covered with silicone parchment paper.

3. Salt the eggplants to taste, season with black ground pepper.

4. Wash fresh tomatoes, cut into 5 mm thick circles. Place tomato circles on each eggplant slice.

5. Sprinkle the vegetables with dried garlic and smoked paprika for flavor.

6. Grease the vegetables with a small amount of mayonnaise. If desired, the sauce can be replaced with thick sour cream or natural yogurt.

7. Peel the cooked sausage and grate it on a fine grater. Spread the grated sausage evenly over the vegetables.

8. Grate the hard cheese into small shavings. Place the grated cheese on top of the sausage.

9. Place the eggplants with tomatoes, cooked sausage and hard cheese in an oven preheated to 180 degrees for 25-30 minutes. During this time, the eggplants will be completely baked and become soft, and the hard cheese will melt and brown.

10. Serve the finished appetizer hot, garnished with fresh dill. Bon appetit!

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A delicious, tender, low-calorie preparation for the whole family. Zucchini caviar with carrots, onions and tomato paste for the winter is a godsend for caring housewives who will not miss the chance to stock up on homemade pickles during the vegetable season.

The preserves turn out very tasty and appetizing. The delicate texture, unique aroma and piquant taste make this preparation the most popular in the family menu. Zucchini caviar for the winter according to this recipe is moderately spicy, the amount of ground black pepper can be adjusted to taste. During the cooking process, the caviar does not necessarily have to be pureed with a blender, in the form of pieces it is no less tasty and tender.

The finished preserves are perfectly stored throughout the winter without losing their taste. If you are using large ripe zucchini, peel them first and remove the core with seeds.

Ingredients for making zucchini caviar for the winter without sterilization:

Recipe for making zucchini caviar for the winter without sterilization

Step-by-step instructions:

1. Peel the onion, cut into medium-sized cubes.

2. Place the chopped vegetables in a deep saucepan with heated vegetable oil. Stir occasionally and sauté the onion over medium heat until lightly golden.

3. Wash the carrots, peel them, and cut into quarter rings.

4. Add the chopped carrots to the onions. Mix and continue frying the ingredients together for 3-4 minutes. Using a slotted spoon, remove the sautéed vegetables from the pan and transfer them to a separate bowl.

5. Wash the zucchini, cut off the ends, and peel the vegetables if necessary. Cut the zucchini into medium-sized cubes.

6. Place the chopped zucchini in the pan in which the vegetables were sautéed. Add a little more vegetable oil if necessary. Stir occasionally and fry the zucchini over medium heat without a lid for 10 minutes.

7. Add the sautéed vegetables to the fried zucchini and stir. Cover the pan with a lid and simmer the vegetables over low heat for 15 minutes. During this time, the zucchini will release juice, and all the vegetables will simmer in the liquid. If there is not enough vegetable juice, add a little hot water to the pan.

8. After the specified time, the vegetables will become soft and fully cooked. Grind the contents of the pan with an immersion blender into a homogeneous thick puree. If desired, you can skip this step.

9. Add tomato paste, sugar, salt and spices to taste to the zucchini caviar. Stir, continue simmering the zucchini caviar under a lid over low heat for another 15 minutes.

10. Add the garlic cloves passed through a press and 9% vinegar to the zucchini caviar 5 minutes before the end of cooking. Stir.

11. Let’s taste the finished squash caviar. If necessary, add a little more sugar, salt or ground black pepper. Transfer the boiling squash caviar into sterilized glass jars.

12. Screw the jars with sterilized lids or roll them up using a machine. Turn the jars with the preparations upside down, wrap them in a blanket and leave for one day until completely cooled. Store the finished squash caviar in a cool, dark place. The specified amount of ingredients makes 1 liter of squash caviar.

Bon appetit!

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Creamy zucchini soup with chicken broth

Potato pancakes with zucchini

Let’s prepare a very tasty and original snack for the holiday table. Thin liver pancakes are soft and tender, they go well with a juicy filling of Korean carrots, processed cheese and boiled eggs. Despite the simple combination of products, the snack turns out incredibly tasty, satisfying and moderately spicy.

In addition to Korean carrots and processed cheese with boiled eggs, you can use sautéed vegetables, mushrooms fried with onions, hard cheese or cottage cheese with fresh herbs for the filling. As you can see, there is a lot of room for culinary experiments here.

For the recipe, I used chicken liver, it is more tender. If desired, you can take turkey or rabbit liver. To make the snack even tastier and more aromatic, use homemade Korean carrots. On the website you can find a detailed step-by-step recipe on how to cook juicy Korean carrots at home.

Ingredients for making liver pancake rolls with Korean carrots:

Recipe for making liver pancake rolls with Korean carrots

Step-by-step instructions:

1. Wash the chicken liver, dry off excess moisture with paper towels. Clean the offal from veins and films, put in a deep bowl. Add 2 chicken eggs and 2 tablespoons of sour cream to the chicken liver.

2. Add sifted wheat flour, salt and ground coriander for flavor.

3. Using an immersion blender, beat the ingredients until smooth. If you do not have a blender, grind the chicken liver through a meat grinder with a fine grate, then add all the other ingredients to it and mix until smooth.

4. Pour a small amount of liver dough into a hot frying pan greased with vegetable oil. Rotate the pan in a circular motion to evenly distribute the dough around its entire perimeter.

5. Fry the liver pancakes over medium heat until lightly golden on both sides.

6. Cool the finished liver pancakes to room temperature.

7. Boil the remaining 2 chicken eggs hard, cool in cold water, peel, and grate on a coarse grater. Grind the processed cheese in the same way and add it to the boiled eggs. Season the filling with a small amount of mayonnaise and salt to taste. Mix the filling until smooth.

8. Place a small amount of the processed cheese and egg filling on each liver pancake. Spread it evenly around the entire perimeter of the pancake. Sprinkle the filling with finely chopped dill. Place Korean carrots on one edge of the pancake.

9. Roll the liver pancakes with filling into tight rolls. Cover the products with cling film and put them in the refrigerator for 1 hour so that the snack is soaked.

10. Cut the finished rolls of liver pancakes with Korean carrots into portions and serve as a cold appetizer on the festive table.

Bon appetit!

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Young potatoes with dill and butter, fresh bread with lard and lightly salted cucumbers – this is what the most delicious summer lunch looks like. Let’s make crispy, aromatic and very tasty lightly salted cucumbers in a jar! It is impossible to tear yourself away from them, the vegetables will serve as an excellent snack for any table. There is simply no one who is indifferent! The advantage of this recipe is that the vegetables can be stored in brine in a jar for quite a long time, while they retain their taste and do not become more salty. Lightly salted cucumbers using the hot method are very quick and easy to prepare, even an inexperienced cook can handle it.

Spicy spices, fresh herbs and young garlic give cucumbers an amazing taste and aroma. Fragrant cucumbers according to this simple recipe will be ready the next day. Stock up on young fresh cucumbers to fully enjoy the crispy texture and impeccable taste.

Advice! If the cucumbers have been lying in the sun for a while, soak them in cold water for an hour, this will make them more elastic and crispy.

Ingredients for making lightly salted cucumbers in a jar using the hot method:

Recipe for making lightly salted cucumbers in a jar using the hot method

Step-by-step instructions:

1. Wash the cucumbers, cut off the ends. Peel the garlic cloves.

2. Wash the horseradish leaf and dill sprigs, chop coarsely, and place on the bottom of a two-liter jar. You can also add cherry or blackcurrant leaves. Add garlic cloves and spices.

3. Tightly pack fresh cucumbers into the jar.

4. Mix salt and sugar in a ladle or small saucepan. Pour in 1 liter of purified water. Stirring until the salt and sugar are completely dissolved, bring the brine to a boil.

5. Pour the boiling brine over the cucumbers in the jar. The liquid should completely cover the vegetables. Lightly cover the jar with a lid, leave the cucumbers to cool to room temperature. Then tightly close the jar with lightly salted cucumbers with a nylon lid and put in the refrigerator for 24 hours.

6. After the specified time, the lightly salted cucumbers will be ready.

7. We take them out of the jar, cut them into portions and serve with fried potatoes, baked chicken or shashlik.

Bon appetit!

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Korean carrots