Your shopping cart is empty!
Sweet pepper "Etiuda"
Sweet pepper "Etude".
Medium early variety (from full germination to technical ripeness 75-80 days), intended for growing in open ground and film greenhouses. The plant is up to 70 cm high. Large glossy 3-4-chambered fruits of a beautiful orange color, elongated cuboid, with thick walls (5-7 mm), have tasty juicy pulp. Weight 130-190 g.
Medium early variety (from full germination to technical ripeness 75-80 days), intended for growing in open ground and film greenhouses. The plant is up to 70 cm high. Large glossy 3-4-chambered fruits of a beautiful orange color, elongated cuboid, with thick walls (5-7 mm), have tasty juicy pulp. Weight 130-190 g.
MONASTERY SALAD WITH BEANS FOR THE WINTER.
A very original, despite the simplicity of the composition and method of preparation, delicious bean snack for the winter.
This is a delicious vegetable salad with beans, similar in taste to lecho.
Thanks to the beans, this snack is very nutritious and satisfying, so it can be served as a separate dish,
complement it with a meat or fish dish, and also used to make soups.
INGREDIENTS:
Beans (dry) 500 g
Carrots 500 g
Onions 500 g
Bell pepper 1 kg
Tomatoes 1 kg
Garlic 5 cloves.
Vegetable oil 100 ml
Salt 2 tbsp.
Sugar 1.5 tbsp.
Peppercorns 5 pcs.
Table vinegar (9%) 2 tbsp.
You need to start cooking by preparing the beans: they need to be washed and soaked in cold water (ideally, leave the beans in the water overnight so that they swell well).
In the morning, the beans are washed again, filled with clean cold water and put on the fire. Bring to a boil, reduce the heat to medium, add a little salt and cook until half cooked - about 25 minutes (under no circumstances should it be allowed to overcook). Drain the water, rinse the beans with clean water.
Prepare the vegetables: wash the carrots, peel and grate on a medium grater or finely chop with a knife. Peel the onion and cut into cubes.
Wash the sweet pepper, remove the stalk with seeds. Cut the pepper into halves of rings or strips.
Wash the tomatoes, cut into quarters or cubes, cut out the place where the stalk is attached.
Pour vegetable oil into a frying pan or cauldron. Heat it up.
Put the prepared carrots and onions in the oil, fry over medium heat for about 5 minutes, until soft.
Transfer the fried vegetables to a saucepan, if you fried them in a cauldron, leave them in it.
Add the prepared bell pepper to the onions and carrots. Stir, simmer for about 5 minutes.
Add the tomatoes. Simmer all the vegetables for about 5 minutes. Add chopped garlic, sugar, salt, vegetable oil.
Stir, simmer for about 15 more minutes. Then add the beans and vinegar. Stir and simmer for about 5 more minutes.
Immediately place the salad in pre-sterilized jars. We roll them up with lids and leave them to cool under a “fur coat” in an inverted position.
We store the preparation in a cool place.
