Traditional recipes

Winter stew

Winter stew

From the category: what else did my mother cook :)) Of course with my help, it's just that .. someone has to clean and eat all the vegetables: P
I only managed to take a few pictures with the phone ... unfortunately not very successful

  • 3 kg gogosari
  • 1 kg white onion
  • 0.5 kg of carrots
  • 400 g tomato paste
  • 500 ml of sunflower oil
  • 200 g of rice
  • 2 tablespoons sugar
  • salt to taste

Servings: -

Preparation time: less than 120 minutes

RECIPE PREPARATION Winter stew:

Wash the vegetables and chop them into suitable pieces. Boil the rice in half.

The chopped vegetables are hardened in oil. When they have changed their color a little, add the rice, and when they are almost ready, add the tomato paste. Boil as needed (here we talked and .. I do not know how much).

When the stew is ready, put it in sealing jars, then put it in an oven tray. Let it "boil" for 10 minutes on low heat. We left them in the closed oven until the next day, to cool gradually, then ... we stored them wherever they could.


Winter stew with chicken

Heat the oil over medium heat in a flame-retardant saucepan. Roll the chicken pieces in flour and keep the remaining flour. Put the chicken in the casserole and fry, in slices, for 4 minutes on each side or until browned. Transfer the pieces of meat to a plate.

Preheat the oven to 180 ° C. Put the carrots and garlic cut into quarters in the casserole and sauté for 5 minutes or until lightly colored. Add the potatoes cut into quarters, Brussels sprouts, base soup, salt, sage and bring to a boil.

Bring the chicken back into the bowl and bring the composition back to the boil. Cover the casserole, put in the oven and bake the ingredients for 45 minutes or until the meat is done and the potatoes are tender.

Remove the casserole from the oven. With a whisk, transfer the chicken pieces to the serving dish. In a small bowl, mix the preserved flour with 125 ml of liquid from the pan. Incorporate the flour mixture into the vegetable stew. Bring the stew to a boil on the stove and cook for another 1 minute or until the sauce has thickened a little.


Method of preparation

Vegetable stew with rice for the winter

The vegetables are cleaned and then washed. Cut the onion into juliennes, the carrots, the parsley and the celery

Vegetable stew for the winter

First of all we prepare the vegetables. Peel an onion, wash it and finely chop it. We grate the carrot


washing mushrooms, eventually we clean them of peel, then we put them to boil in a pan with 1 l of water (the mushrooms leave more water) and a pinch of salt, for approx. 20 minutes.

Drain into a colander, cut bbigger ones (they still melt when cooked and we want them to be visible in the food), then we leave them in a waiting bowl.

Kapia peppers and donuts bake on a grill with embers (or in the oven from the stove), steam in a covered bowl and sprinkle with salt until cool, then cleaned of skin, seeds and stalks, cut narrower or wider strips to taste, put separately from the mushrooms in another bowl.

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Tomatoes will burn for approx Ten minutes in boiling water, then they are cleaned of the skin and cut into small cubes (or given by the tomato machine, obtaining tomato juice).

In this recipe, the tomatoes were cut into cubes in the mushroom stew.

Onion, cleaned and cut fish, we put it to melt in a double-bottomed stainless steel pan (or a cast iron kettle) in hot oil. When onion it melted (not quality), add carrot grated on a large grater, stirring until slightly softened.

After 20 minutes add tomatoes cut into cubes (to boil and drain from the liquid), following peppery cut into strips, stirring constantly approx 15 minutes.

Towards the end we add mushrooms, sliced ​​garlic, bay leaf, peppercorns sugar and season the stew to taste with salt, pepper.

Let the vegetables boil together for a while 30 minutes (during this time mix the composition with a spatula, so as not to stick to the bottom of the pan and get a bitter taste), adding and broth paste (to intensifies the appetizing color of the stew and the taste)

When mushroom stew it will drop well (when you see the oil on the edge), it will come down from the fire, leave approx. 20 minutes to rest and cool a little, to be put in clean and stapled jars.

jars will be sterilized approx 30-35 minutes (after the water will be boiled), are left to cool in boiling water, removed after cooling, wiped off with water, labeled with the name and year, cooled in the pantry.

TRICKS AND IDEAS

When time presses, stewed vegetables can be given raw through the mincer, then cooked together in a stainless steel pan with heated oil (in this case you get a paste that is used as an appetizer or for sandwiches).


Ingredients

  • 3 ounces Gray Goose Vodka La Poire
  • 1/4 ounce The Bitter Truth pepper drama
  • 2 1/2 ounces freshly pressed apple cider
  • 1/2 ounce smoked cinnamon syrup *
  • 1/4 ounce lemon juice, freshly squeezed
  • Fever-Tree Ginger Beer, to the end
  • Garnish: slice of apple wheel
  • Garnish: cinnamon stick

Add pear vodka, paprika, apple cider, cinnamon syrup and lemon juice to a copper cup or Collins glass with ice and mix gently.


Winter recipes

Consult these winter recipes only good to put into practice. If you don't know what to cook during the cold season, follow these winter recipes and prepare delicious dishes with foods specific to this period.

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Winter stew with chicken

Heat the oil over medium heat in a flame-retardant saucepan. Roll the chicken pieces in flour and keep the remaining flour. Put the chicken in the pan and fry, in slices, for 4 minutes on each side or until browned. Transfer the pieces of meat to a plate.

Preheat the oven to 180 ° C. Put the carrots and garlic cut into quarters in the casserole and sauté for 5 minutes or until lightly colored. Add the potatoes cut into quarters, Brussels sprouts, base soup, salt, sage and bring to a boil.

Bring the chicken back into the bowl and bring the composition back to the boil. Cover the casserole, put in the oven and bake the ingredients for 45 minutes or until the meat is done and the potatoes are tender.

Remove the pan from the oven. With a whisk, transfer the chicken pieces to the serving dish. In a small bowl, mix the preserved flour with 125 ml of liquid from the pan. Incorporate the flour mixture into the vegetable stew. Bring the stew to a boil on the stove and cook for another 1 minute or until the sauce has thickened a little.


Prepare the ingredients.

Peel an onion and chop finely. Peel a squash, grate it and chop it finely.
Peel the peppers and cut them into cubes. Peel a squash, grate it and squeeze the juice. The tomatoes are mixed in a robot.

Prepare the rice. Boil salted water. Put the rice in a strainer and rinse until the water becomes clear.
When the water in the pot starts to boil, add the rice. When it starts to & # 8220dance & # 8221 in the pot, boil for another 5 minutes.
Remove to a strainer, rinse with cold water and allow to drain.

Cook the onion for 10 minutes, then add the carrots and cook for another 10 minutes.

Add the zucchini, salt, pepper and bay leaves and simmer for another 30 minutes.

Add the tomatoes and continue to simmer until the oil comes out on top.

Stir often so that it does not stick.
Add the rice.

Boil for another 10 minutes.

The composition is placed in sterilized jars. See here how to sterilize in the oven or in the microwave.

Put the jars in the oven for 30 minutes. Allow to cool in the oven.
The next day they can be stored in the pantry.
Good appetite!


Winter stew with beef and pork

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Potted vegetables in a jar - stew for the winter!

Although the most common vegetables are used, during the preparation, the tastes of the vegetables intertwine, forming a new taste and an unusual golden color. On cold winter evenings, spread a slice of bread with stew and enjoy the pleasure! Serve the pot as such or as a snack.

INGREDIENT:

METHOD OF PREPARATION:

1. Peel the eggplants and cut them into large cubes.

2. Pass the carrot through the large grater.

3.Cut the bell pepper into short, thick straws, and the onion into quarters.

4. Pass the tomatoes until you get a puree.

5. Pour oil into the pan, add the eggplant, sprinkle with salt and fry in 3 batches until golden brown.

6. Transfer the eggplant to a large bowl, trying to leave as much oil as possible in the pan.

7. Pour oil into the clean pan, add the carrot and fry it in 2 batches. Transfer it to the eggplant bowl.

8. Fry the bell pepper in the pan with oil and also add it to the bowl with the other vegetables.

9. Finally, fry the onion and transfer it to the vegetable bowl.

10. Put the bowl on the fire, pour the tomato puree, add salt and sugar. Mix, put the lid on and sauté the vegetables for 1 hour, stirring every 5 minutes.

11. Distribute the stew in sterilized jars and screw them with sterilized lids.