Summer

In winter, when our body really feels the lack of vitamins, such a frozen preparation will greatly diversify your table.

In this recipe, the beneficial properties of spinach are added to the medicinal properties of nettle. This preparation for the winter includes vitamins, microelements, proteins and carotene. The combination of nettle and spinach increases hemoglobin, and the vitamin E present is very beneficial for the skin.

This canned nettle is perfect for a vitamin supplement in winter borscht and soups. It will make them more tasty and original. In addition, young stinging nettle is a source of nutrients that we so lack in winter.

The herb stinging nettle is a very common plant. The stems of the plant are erect, their height is from 60 to 150 cm. The leaves of nettle are dark green, covered with thick hairs, which, when touched, can cause a skin burn.

Not only sorrel, but also beet tops have many beneficial properties. When canning it together with sorrel, in winter you will receive an additional portion of vitamins. With this filling you get excellent pies, pies and pies.

Having prepared sorrel for the winter according to this recipe, you will be able to enjoy not only the smell of fresh herbs all winter long, but also the vitamins preserved in the preparation when preparing your favorite dishes.

This method has been used to prepare sorrel in Rus' since ancient times. If there is really a lot of sorrel, but you don’t really want to wash the jars, then you can use a barrel, tub or bucket to pickle the sorrel for the winter.

If you want to prepare salted sorrel for the winter, then preparing homemade sorrel according to this recipe will not take you much time, and sorrel prepared in this way is ideal for preparing a wide variety of soups.

By closing the sorrel for the winter according to this recipe, you will prepare a puree that is a unique concentration of beneficial acids, vitamins and tannins.Sorrel puree has a rather sour taste, take this into account when preparing dishes.

According to this recipe, canned sorrel is prepared at home without the use of salt or other additives. So to speak, in its own juice. With this method of preservation it is possible to obtain a taste of the finished product that is as close as possible to fresh.

There are 120 species of sorrel found in nature. As a food product, sour sorrel is the most widespread - a perennial herbaceous plant used for canning, preparing cabbage soup, salads and other dishes.

Dried apples, or simply drying, are a favorite winter treat for many not only children, but also adults. They, alone or in combination with other dried fruits, are used to prepare wonderful aromatic compotes (called uzvar) and jelly in the winter. And craftsmen even prepare kvass.

Pickled beets are good in winter as an independent snack, as a base for soup, or for adding to vinaigrette and other salads.

Autumn has arrived, beets are ripening en masse - it’s time to make beet preparations for the winter. We offer a delicious and quick beet salad recipe. Beets prepared according to this recipe can be used in winter both as a salad and as a dressing for borscht.

Korean pickled cabbage with carrots is so tasty and easy to prepare that once you try it, you will come back to this recipe again and again.

Cabbage is one of the main foods on our table almost all year round. When fresh, when pickled, when stewed, when pickled... in form. You can’t remember all the ways we eat cabbage right away. We suggest you try to prepare a very tasty recipe “Georgian marinated cabbage with beets”.

Pickled cabbage, unlike sauerkraut, reaches the stage of readiness in a much shorter period of time due to the use of vinegar and sugar in the marinade. Therefore, if using vinegar does not harm your health in any way, but you want to try sour cabbage as soon as possible, then this recipe for instant pickled cabbage is for you.

Real adjika, Abkhazian, is made from hot hot pepper. Moreover, both from red, already ripe, and from still green. This is the so-called raw adjika, without cooking. Adjika in Abkhazian style is made for the whole family, because... this preparation for the winter is seasonal, and in Abkhazia it is customary to prepare adjika for the winter; by our standards, there is a lot of it and one person cannot cope with it. Abkhazians are very proud of their adjika and defend their authorship to Georgia.

Adjika is a paste-like aromatic and spicy Abkhazian and Georgian seasoning made from red pepper, salt, garlic and many aromatic, spicy herbs and spices. Each Caucasian housewife has her own set of such spices.

Tkemali plum sauce is one of the many culinary masterpieces of Georgian cuisine. Tkemali sauce prepared for the winter according to this recipe has a sour-spicy or maybe hot-sour taste, depending on your taste. But, in any case, this Georgian plum sauce has an unusually tasty bouquet. What do you eat Tkemali sauce with? - you ask. Yes, for barbecue or other meat, in winter, you can’t imagine anything tastier.