TOP 3 recipes for preparing Hungarian winter snacks with peppers and carrots

On store shelves you can find a variety of delicacies that in ordinary life are either very difficult or impossible to make on your own. With the growth of urbanization, people began to abandon such activities as conservation. Many people still make preparations, especially those who have a country house or dacha. But ordinary city residents prefer to shop in stores. A new brand of canned food - "Uncle Vanya" - has become very popular. All products are incredibly tasty, so women begin to look for recipes to please their loved ones with a delicious homemade delicacy. One of them is the Hungarian appetizer “Uncle Vanya,” the recipe for which will be presented below.

Ingredients

To prepare a Hungarian snack for the winter you need to take:

• Carrots – 0.5 kg;
• Tomatoes – 3 kg;
• Bell pepper – 2 kg;
• Onion – 2 pcs;
• Garlic – 4-5 cloves;
• Sunflower oil – 5 tbsp. l.;
• Salt, pepper - to taste;
• Sugar – 150 g;
• Vinegar 9% - 2 tbsp. l.

If desired, you can add more sugar, depending on the desired result. Many people like snacks with sourness, so this crumble is added to a minimum.

Bell pepper is included in the Hungarian snack “Uncle Vanya” not only to add flavor, but also as a decoration. Therefore, it is better if all the vegetables are multi-colored, then the “lecho” in jars will become very beautiful.

The list indicates that vinegar should be 9%, but in the absence of exactly that, apple or other aromatic vinegar is quite suitable. If the product is regular, but with a lower percentage, you need to add a little more, but not too much, otherwise the snack will be spoiled.

Onions and garlic are vegetables that cannot spoil any recipe for canning for the winter, so if you add not 5, but 6 cloves (or more), the result will be more spicy. But the main thing is not to overdo it.

Peculiarities

If you carefully read the composition of the snack, you can conclude that this is nothing more than an ordinary Russian lecho. A loud name adds demand to a product, which is why people buy it more often.

Before preparing the Hungarian snack “Uncle Vanya” according to the recipe, you need to read the ingredients on the jar. And although there is only one manufacturer, the product found in different regions may differ. The classic recipe requires the presence of bell peppers, tomatoes, carrots, garlic, onions and auxiliary additives. What to pay attention to when choosing components will be discussed in the next paragraph.

Ingredients for preparing “Bulgarian style”

• pepper, ripe, dense, thick-walled;
• carrots, sweet and juicy;
• onion, hot or semi-hot varieties;
• sunflower oil;
• tomato juice or tomato sauce diluted in water;
• spices according to your taste traditions.

To get delicious stuffed peppers, the “Bulgarian Style” recipe for the winter can be made the way your taste dictates. Taking the listed ingredients as a basis, then be guided solely by your taste buds, and the cooking technology is as follows:

1. Pepper preparation. Pour water into the pan, add a little salt and place on a heating surface. When the water boils, add prepared, seedless peppers of the same maturity and size. The blanching process lasts 3-4 minutes. Using a colander or slotted spoon, remove the vegetables and cool slightly;
2. Grate the carrots and chop the onion. You can take the proportions at your discretion. Place the vegetables in a heated frying pan with vegetable oil and simmer until half cooked;
3. Add salt and sugar to the finished minced meat, and, if desired, grated garlic, chopped parsley or dill, ground hot or allspice. Mix the minced meat and taste to see if there is enough sweetness and salt;
4. Place the minced meat gently and carefully into the peppers;
5. Place the peppers in liter jars so that the minced meat “looks” up;
6. Bring tomato juice to a boil and pour it over the peppers. If you don’t have it, you can prepare it with tomato sauce or paste, diluting them in water and adding salt and sugar to taste;
7. Place the jars in a container with hot water and sterilize for 40-45 minutes;
8. At the end of the process, we roll up the container and send it for cooling.

Stuffed peppers for the winter in tomato juice turn out tender, juicy, piquant, and the sauce can be used to make borscht.

Desserts and drink

Not only pickles are prepared from carrots, but also sweet preparations, for example, jam, jam, candied fruits, thirst-quenching juice and even halva. The cost of such sweets is low, and the taste is not inferior to traditional and familiar strawberry or raspberry preparations. It’s not difficult to prepare them, and the benefits of homemade sweets, which consist only of natural ingredients, are greater than store-bought ones. Children will be delighted with healthy treats!

Carrot jam

A nice bonus is that carrot jam is not only tasty and healthy, but also very cheap in terms of food costs. To cook it, take carrots and sugar - 2 kg each, 110 ml of water and ½ tsp. citric acid.

Remove the skins from the root vegetables, wash and cut them into medium cubes. Mix chopped carrots with sugar and leave to soak for 24 hours. After a day, add water to the mixture and cook in an enamel pan until thickened. At the end of cooking, add citric acid, mix the jam well, place in sterile jars and roll up.

Orange jam

Another sweet preparation in carrot jars for the winter is amazing jam, the recipe of which also includes a healthy orange fruit - orange. Thanks to its composition, it will fill the body of adults and children with vitamin C, and also strengthen the immune system. To make jam, take 2 kg of carrots, 4 oranges, 160 g of sugar and a pinch of cinnamon.

Grind peeled and washed root vegetables through a meat grinder. Remove the zest from the orange and mix with carrots, and squeeze in the citrus juice. Add sugar and cinnamon to the resulting mass. Instead of cinnamon, you can use other spices, such as ginger, cloves or cardamom. If the mixture is too thick, add a little water and cook for 1 hour after boiling over low heat. Pour the finished jam into sterilized jars.

Candied root vegetables and unusual halva

Skillful housewives can prepare not only salads, caviar and jam from orange vegetables, but also other sweets, such as candied fruits. The composition of the products is minimal: 6 large carrots, 9 tens. l. sugar and 140 ml water.

Peel the root vegetables, wash and cut into thin slices. Pour the sugar water solution over the carrots and cook on the stove, reducing the heat from boiling to medium. After 10 minutes, increase the heat and cook, stirring occasionally, until the syrup thickens. If the syrup is still too liquid, add more sugar.

When the carrots become translucent, remove them from the container and place them on parchment paper to dry. After the candied fruits are dry, roll them in powdered sugar, put them in a tight box and store at room temperature.

The usual halva is made from sunflower seeds, and only a few are familiar with the recipe for a delicious carrot delicacy. Making halva is another way to prepare a brightly colored root vegetable.

Peel, wash and coarsely grind a kilo of carrots. Place it in a fireproof container and put it on fire. After softening the vegetable, add 110 g of sugar, one grated lemon, 50 g of corn oil, stir and cook until tender. If the mass begins to separate from the spoon while stirring, it’s time to turn off the stove.

Add a dessert spoon of cumin seeds to the resulting mixture, mix, form a rectangle, wrap in parchment paper and place under pressure. Instead of cumin, you can add raisins, peanuts or any nuts. After 3 days, the halva will be ready to eat.

Healthy drink

It’s easy and simple to make tasty and healthy carrot juice from a sunny vegetable at home, which will help improve the digestion process. Therefore, it is recommended to drink it half an hour before meals.

Take a juicer in your hands and use it to squeeze the juice out of 1 kg of peeled carrots. Add a little lemon juice to the carrot juice, which will act as a preservative, pour the drink into a jar and sterilize it if you need to make preparations for the winter.

Delicious recipes

Carrots also make an excellent puree and even those children who do not like vegetables will enjoy eating it. List of ingredients: 1.1 kg of carrots, 1.1 kg of sour apples and 210 g of sugar.

This canning recipe uses boiled vegetables, strained through a fine sieve. Apples need to be peeled and chopped in a food processor. Combine all ingredients and cook over high heat until boiling. Transfer the finished puree into clean jars and sterilize for 20 minutes.

If you have a rich harvest of orange root vegetables at your dacha and there is no place to store them, it’s time to use these recipes. Household members and guests will be happy to enjoy delicious and healthy preparations made from ordinary carrots!

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How to keep carrots fresh in winter at home

Keeping carrots fresh and fragrant all winter is not difficult at home. And we are talking not only about private houses, where there are cellars and basements, but also about apartments. The main thing is to create the right conditions for storing this root vegetable and then you can enjoy fresh carrots all year round. Our simple tips will tell you how to keep carrots fresh in winter at home:

• choose the right and voluminous containers: boxes, buckets, large pans
• lay out vegetables so that the root vegetables do not touch each other
• store vegetables by sprinkling them with sand, sawdust or soil, and covering them with plastic wrap
• washed carrots are best stored chopped in the freezer
• store root vegetables in sand or soil in the basement or on the balcony at a temperature not lower than 2 and not higher than 10 degrees

Storage tips

Not all conservation lovers have a basement for storing jars, so they are looking for ways to save them in the apartment.

Almost all high-rise buildings have balconies, so you can display conservation there. However, first you need to equip the place. To protect the workpieces from frost, line the shelves (entire cabinet, etc.) with polystyrene foam. It maintains internal temperature and keeps cold air out. If it is not possible to purchase the material, cover the jars with several warm blankets.

In the apartment itself you can only store snacks that contain vinegar. You can select a place for preservation in the back of the kitchen cabinet or in another secluded corner.

Carrots with garlic

A winter salad of tomatoes, peppers, onions and carrots can be made moderately spicy. If you add garlic, the appetizer becomes piquant and tasty.

Required ingredients:

• carrots – 1 kg;
• tomatoes – 2 kg;
• onion (white or red) – 1 kg;
• sweet pepper – 2 kg;
• garlic – 1 large head;
• granulated sugar - glass;
• salt – 50 gr.;
• table vinegar 9% – 80 ml;
• unrefined oil – 280 ml.

Preparing a salad for the winter from tomatoes, peppers, onions and carrots:

1. Rinse the tomatoes under water and puree in a blender.
2. The garlic needs to be chopped, mixed with salt, sugar and butter. Boil all ingredients together with tomatoes.
3. Pass the carrots through a meat grinder to obtain medium-sized pieces.
4. Cut the pepper and onion into cubes.
5. Combine all ingredients together, add vinegar. Simmer for about ten minutes more.
6. Immediately pour into jars and screw on the lids.

Place the cooled salad in a cool place for further storage. Housewives advise using small jars so that the snack is eaten immediately after opening.

How to prepare “Hungarian salad”

1. Wash the Chinese cabbage thoroughly under running water, then shake it off and cut it thinly. I wash the lettuce leaves and chop them finely, just like the cabbage.

2. I cut the bell pepper into 2 parts and clean out the seeds, use only one half, cut it into thin slices.

3. I cut the sausage (you can also use ham) into the same slices as the pepper.

4. Mix all the chopped ingredients in a bowl, squeeze the garlic through a press, add canned corn and season everything with yogurt, mix. Serve with boiled quail eggs. Bon appetit!

National dishes of Hungarian cuisine

Let's get started with the best of them. For convenience, we decided to compile a rating list of national Hungarian dishes. So, the top 7 includes the following titles:

1. Beef Goulash. If you have never tried this dish of Hungarian cuisine, you will be surprised when you realize that it is both a soup and a main dish.
2. Pork stewed with bell pepper. Be sure to take the recipe into account, because the meat turns out very aromatic and tender.
3. Potato Gombovites.
4. Lecho. Another popular national Hungarian dish. There are many varieties of it, we suggest trying to prepare the classic version.
5. Cheesecake. This incredibly tasty and delicate dessert will delight your loved ones.
6. Fried pears with caramel sauce.
7. Cherry soup. It can be served not only hot, but also cold. And among the ingredients is dry wine.

Next, we invite you to get acquainted with the recipes of Hungarian dishes that we mentioned in the top 7.

How does it taste? Great!

The recipe for this preparation is simple - you know, I don’t like intricate preservation, which requires a lot of time and effort. No, this treatment will not cause you any difficulties, but I promise you an excellent result in the end! This lecho can be not only an appetizer, but also an excellent vegetable side dish for meat dishes in the cold season.

Top 3 recipes for preparing Hungarian winter snacks with peppers and carrots

Residents of megacities are accustomed to buying pickled tomatoes, baked eggplants, and sauerkraut in stores. Owners of dachas and vegetable gardens can preserve vegetables and process fruits.

Women make vitamin-rich salads from fresh produce and serve Hungarian appetizers for the winter. In local cuisine recipes, chili peppers, paprika, cottage cheese, tomatoes, beans are used in large quantities, and many spices are added.

In some dishes, vegetable oil is replaced with lard.

Features of preparing the Hungarian snack “Uncle Vanya” for the winter

To please your family with lecho, you need to choose juicy vegetables; the basis of the dish is multi-colored peppers, cut into slices. Tomatoes add a pleasant sourness to the Hungarian appetizer, while carrots make it piquant.

During the cooking process, vegetables retain minerals and organic acids and do not lose vitamins, which reduce vascular permeability and increase immunity.

The Hungarian snack is eaten with meat, fish, mashed potatoes and pasta.

How to select and prepare ingredients

To make the salad beautiful, use peppers of different colors. You will need ripe and fleshy tomatoes. Many appetizer recipes in Hungarian cuisine include carrots. The functions of a preservative are performed by vinegar - table, wine, apple. Vegetables are washed with cool water and chopped. The tomatoes are scalded with boiling water and the skins are removed.

Preparing containers

Before making a snack, select small glass jars without chips, nicks or cracks. Containers are washed from dust and dirt with soda, mustard powder, and disinfected:

• by boiling;
• in a steamer;
• in the oven;
• in a microwave oven.

During sterilization, microbes and fungi die, and the container does not explode, and the preserved food does not mold. Tin lids are disinfected in boiling water.

Lecho always contains peppers and tomatoes, spices and seasonings. The composition of additional ingredients varies depending on the selected recipe.

Classic method with carrots

To give the Hungarian appetizer a sweetish taste, housewives sprinkle the vegetables with a glass of sugar. In addition to 2 kg of multi-colored peppers, 3 kilograms of tomatoes, you need to take:

• 500 g carrots;
• 1.5 l. table vinegar;
• 1 onion;
• 0.5 cups sunflower oil;
• garlic.

Washed tomatoes are scalded in boiling water, peeled, and chopped into pieces. The carrots are peeled and passed through a coarse grater. The onion and garlic are peeled and cut into strips.

The seeds are removed from the pepper, the stalks are removed, and the vegetable is turned into half rings. Place tomatoes in a saucepan and add half a glass of water. After the liquid boils, add carrots to the tomatoes and boil for 5 or 6 minutes.

Add chopped onion, chopped garlic cloves, half rings of pepper to the vegetable mass, add salt, add sugar and butter, boil for another quarter of an hour, season with vinegar. The hot preparation is filled into jars and sealed with tin lids.

With hot pepper

Hungarian lecho acquires a piquant and spicy taste if you add a pod of bitter paprika to the vegetables at the end of cooking. The spicy appetizer goes well with meat, served with barbecue, and eaten as a separate dish with bread.

With bean pods

To prevent vegetables from losing their natural flavor, odorless sunflower oil is used. You can add cilantro, dill, and parsley to lecho. For variety, the appetizer is prepared from 500 g of green beans and the same amount of pepper.

A kilogram of tomatoes is crushed and placed in a saucepan on the fire. Cut the onion into slices, place in tomato puree, pour in oil, and add seeded pepper. The vegetable mass is stewed for half an hour, and then seasoned:

• garlic;
• bay leaf;
• cloves and chili.

The appetizer is mixed, salted, sugar is poured in, boiled for several minutes, combined with vinegar, and transferred to jars.

Together with the pepper, green beans ripen, which are combined with various vegetables and added to salads. Pink or yellow tomatoes do not produce bright juice.

Boiled beets give a rich, beautiful hue. The root vegetable is placed in lecho when the vegetables are stewed.

Storage tips

This Hungarian appetizer is used in winter in soups and borscht, since it is prepared with vinegar, sealed in sterile jars, and can be kept in the pantry.

In regions where in the summer the air warms up in the shade to 30–35 °C, it is better to store lecho in a cellar or basement with good ventilation.

The appetizer with pepper does not lose its taste throughout the year. An open jar should be placed in the refrigerator; the contents of the container should be eaten within a few days or used to season first courses.

“Ryzhik”

Carrot snack is a delicious treat for the whole family. It can be prepared to suit any taste – spicy, sweet and natural. Recipes for winter salads made from carrots and peppers are so varied that even children will like them.

Required Products:

• fresh carrots – 1 kg;
• pepper – 1 kg;
• 10 onion heads;
• vegetable oil – 250 ml;
• tomato paste – 300 grams;
• 1 tablespoon each of sugar and salt;
• vinegar essence – 1 tsp.

The process of preparing carrot and pepper salad for the winter:

1. Wash the root vegetables. To peel. Grate on a grater designed for making Korean salads.
2. Remove the seeds and stem from the pepper. Cut it into cubes about 1 cm.
3. Peel the onion and chop it very finely.
4. Place the carrots in a frying pan and simmer in vegetable oil for about ten minutes.
5. Add onion and pepper. Simmer all ingredients together for half an hour.
6. Add pasta, sugar and salt. After half an hour, pour in the vinegar essence.
7. Divide the resulting snack into jars and leave to cool.

The salad turns out very tasty. It can be served with hot dishes and meat.

Chefs advise

To make the salad have a unique and original taste, you can try adding your own ingredient, which, in your opinion, will give it a zest. But you should know that the result will be unpredictable. It is equally important to choose high-quality vegetables and only fresh meat for the salad. It is better not to buy ingredients from a dubious seller.

Hungarian snacks stand out for their brightness. Most recipes use seasonal vegetables, and bell peppers come first. Whatever you combine it with! Although, many different snacks are also made from other products in Hungary.

Preparation

1. Prepare the main ingredients: tomatoes, carrots, bell peppers. Pour boiling water over all tomatoes and remove skins. This action will help make the consistency of the future snack more tender and uniform. Cut them into slices. You don’t have to be so sophisticated, because during the cooking process they will still lose their shape.
2. Peel the carrots and grate them using a regular grater. There are also no exact instructions here, so you can chop it very finely or as for a “Korean-style carrot” salad. Wash the pepper, remove the inside, cut into strips or cubes, to taste.
3. Take a container of suitable size. Place the tomatoes and add a little water. Half a glass will be enough for the indicated amount. Cook until the contents boil.
4. Add the prepared carrots and peppers, stir, cook for about 5-10 minutes. Make sure that the mixture does not start to burn; stir constantly.
5. Peel and chop the onion and garlic. For the first, cutting into rings or half rings is suitable, but if you don’t like large pieces, you can finely chop. The same recommendations apply to the second product. Then send everything to the tomatoes.
6. Season the mixture with salt, sugar and other spices to taste. Pour in sunflower oil and cook the appetizer for about 10 minutes until it begins to bubble a little.
7. Add vinegar, mix everything well, cook for a couple of minutes and turn off.

That's the whole recipe for the Hungarian snack “Uncle Vanya”. All that remains is to pour the mixture into pre-prepared sterilized jars, roll it up and put it in a secluded place to cool.

Many housewives experiment and decorate the classic snack with additional ingredients. The best variations are described below.

How to choose products?

First, decide for yourself how much snack you should end up with. The quantity of products will depend on this. The article will provide a recipe for the Hungarian snack “Uncle Vanya” with minimal proportions, so if desired, they can be increased several times.

Secondly, the quantities of all ingredients should be approximately equal. If you prepare more tomatoes, the consistency will differ from the store-bought product. Also, with a large amount of pepper or carrots, the taste and appearance will change.

Thirdly, do not forget about quality. All ingredients must be strong and ripe. It is better to leave tomatoes that are not the first freshness for tomato juice. Give preference to either juicy vegetables or ripe and meaty ones. It is better to put unripe fruits aside, although they are also suitable in small quantities.

Canning bell pepper and carrot salad

Home page » Vegetables and mushrooms » Canning bell pepper and carrot salad

Salad with peppers and carrots is an excellent addition to buckwheat, rice and potatoes in any version. It is easy to prepare, the preparation has a pleasant sweet and sour taste, is eaten in one sitting, and instantly gains numerous fans of different ages. An excellent dish for those who like to preserve food for the winter.

Bell pepper salad recipe

Necessary ingredients for preparing a bright and juicy winter snack:

• one kg of large red bell peppers;
• two kg of very ripe tomatoes of any size;
• two kg of carrots;
• two kg of light onions;
• 200 milliliters of vegetable oil that does not have a characteristic odor;
• 200 grams of granulated sugar;
• 100 milliliters of vinegar 9%;
• three large tablespoons of table salt;
• ground black pepper to taste.

Cooking process and proportions of products:

1. Select dishes for stewing based on the entire mass of ingredients. If there is none on the farm, after mixing, divide the finished mass into two parts and simmer separately. In this case, you will have to divide the amount of vinegar accordingly.
2. Wash and remove seeds and membranes from the peppers, chop into medium cubes or short strips. Place in a container.
3. Wash the tomatoes and remove the stems from them.
4. Cut the tomatoes into slices, as for a summer salad, add to the pepper.
5. Wash the carrots with a brush, peel and chop into strips or grate on a grater with large holes, mix with the prepared vegetables.
6. Peel the onion, chop like pepper, pour into the salad.
7. Add salt, butter, ground pepper, granulated sugar to the container with the preparation, mix thoroughly with your hands and boil.
8. Reduce heat to low and simmer for about forty minutes.
9. The time varies depending on the degree of stewing of all ingredients - in the finished product, the vegetables should be “al dente”, that is, slightly undercooked.
10. Pour vinegar into the hot salad, mix and place in prepared jars.
11. Both the salad and the container for sealing must be hot, so you need to lay out the salad without removing the container with the preparation from the heat and be sure to immediately roll up each jar.
12. Cool the finished canned food upside down and store it in a basement or cellar for the winter.

With hot pepper

The composition of the main dish will not have to be changed, but the specified ingredient will need to be added to it. You shouldn’t put in a lot: one small pod is enough for the volume of vegetables in the recipe. If you really like spicy snacks, you can add a little more. This winter preservation recipe is very good for barbecue lovers. The spiciness will warm you up, and the aromatic vegetables will decorate the meat. An excellent substitute for store-bought ketchup.