Hot vegetable snack
Composition / ingredients
20
Servings:
Step-by-step cooking
Step 1:
Photos of all ingredients.
Step 2:
All ingredients are cut in any shape, I like it better when everything is straws, thin, then it is better stewed.It is folded into a saucepan (if large portions, then into a container for extinguishing, so that it is convenient to interfere). I put all the vegetables at the same time, and put them on for 40-45 minutes. for extinguishing.
Step 3:
5 minutes before the end of extinguishing, add ginger oil. I always take ginger, because it gives an unusual taste to the dish and reminds me of my childhood. I prefer the South of Russia – I like the quality.
Step 4:
If you cook for storage in winter, then at the end of stewing, add 1 tsp vinegar to 5 liters. Salt and pepper to taste. Roll it up hot. Enjoy your meal.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Green cabbage - 46 kcal/100g
- Fresh frozen green cabbage in a package - 45 kcal/100g
- Tomatoes - 23 kcal/100g
- Fresh cucumbers - 15 kcal/100g
- Zucchini - 23 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
