I was looking on the Internet for new recipes for preparing zucchini, and accidentally came across this one, for green tomatoes. While I was reading the recipe, I almost choked on my saliva! I quickly ran to the greenhouse to collect unripe tomatoes. I picked up three kilograms of green ones that were already a little red, so that I could have more ( I'm greedy). I present the recipe in the original, since I slightly changed it to my taste. Instead of celery, I put basil, I have a lot of it growing. I love it very much, especially with tomatoes! Ingredients: Green tomatoes - 1 kg Salt - 1 tbsp. l. Sugar - 1 tbsp. l. Vinegar 9% - 70 ml Garlic - 5-7 cloves Hot pepper (chili) - 1-2 pieces Parsley and celery
We prepare washed vegetables and herbs: cut the tomatoes into slices, finely chop the greens, pass the garlic through a garlic press, finely chop the hot chili pepper. Mix everything with salt, sugar, vinegar and spices.
Do not add water! To cover with a lid. Let it stay warm for a day. The tomatoes will settle and release juice, put them in jars. Then into the refrigerator.
After a week you can eat. That’s what it says in the recipe, but when I tried what happened (before putting it in jars), I couldn’t stop. I gobbled it up right away!
How delicious it is! It lives up to its name “Obzhorka”!
I'll make another portion, there are still tomatoes.
When I put it in jars and poured the marinade to the top, there was still more left. It was a pity to pour out this wealth and I decided to marinate the zucchini in it. It turned out very tasty. We ate everything!
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Hearty meat salads are very popular. One option is the “Obzhorka” salad. This appetizer is just as tasty as the beloved “Olivier”, which is why “Obzhorka” is often prepared for the holiday. However, the salad can also decorate an ordinary family dinner or friendly party. There are many options for preparing “Obzhorka”.
Cooking rules
There are several options for the Obzhorka salad recipe. Since this is a meat salad, the main ingredient is meat. It can be boiled beef or fried pork. Perfect for cooking liver or chicken fillet. A simplified version is prepared with sausage.
The rest of the salad ingredients also vary. As a rule, the list of ingredients includes carrots, pickled or fresh cucumbers, cheese, and mushrooms. The parts are added with crackers (preferably homemade) and prunes.
The salad can be mixed, but some home cooks prefer to layer the ingredients, layering the layers with dressing. Mayonnaise is used for dressing. And to make the salad less calorie, you can mix mayonnaise with sour cream.
You can also make a sauce based on natural yogurt. To prepare, mustard, lemon juice, salt and seasonings are added to the yogurt. You can add finely chopped herbs. This sauce will significantly reduce the calorie content of the salad.
Interesting facts: the “Obzhorka” salad was invented in Soviet times. Back then it was not always possible to buy the necessary products, so many versions of the popular snack were created.
Classic version of “Obzhorka” salad with chicken
First, you should try the classic salad recipe. We will cook it with chicken. Chicken fillet is ideal for cooking.
- 400 gr. already prepared fillet (raw fillet will require 500-550 g);
- 2 onions;
- 2 carrots;
- 3-4 pickled cucumbers;
- 3-4 tablespoons of mayonnaise;
- 1-2 cloves of garlic (optional);
- vegetable oil for frying;
- salt, ground black pepper to taste.
First you need to cook the fillet. To do this, you need to put it in salted boiling water and cook for 30-35 minutes with the addition of spices (bay leaf, allspice, etc.). Cool the finished fillet. You can also use pan-fried or oven-baked fillets. To do this, rub the meat with spices and salt and fry it in vegetable oil until tender or bake it in the oven.
Peel the onions and carrots. Chop the onion into thin half rings and grate the carrot into long strips. It is best to use a grater for Korean salads. Place the onions and carrots in a frying pan with oil and fry until soft. If desired, add 1-2 cloves of garlic, chopped into small cubes, to the vegetables. At the end of frying the vegetables, add salt and pepper. Cool the prepared vegetables.
Using two forks, separate the chicken fillet into fibers or cut it into small cubes. Cut the pickled cucumbers into short strips. Mix chicken meat with cucumbers and fried vegetables, season the salad with mayonnaise.
Green tomato salad | 101 Cook
Every summer resident and gardener has a problem from year to year - what to do with unripe tomatoes before the onset of cold weather, especially small ones?!! Some roll it with garlic, some with pepper. I liked the recipe for making green tomato salad. Everything is quite simple and does not require any special wisdom. I call it “recycling of leftovers”, since in this recipe it’s the remains of not only green tomatoes, but also not quite ripe peppers that are very pity to throw away before the oncoming frost.
Let's get to the recipe:
– 3 kg of green tomatoes – 1 kg of onions – 1 kg of carrots – 0.5 kg of sweet pepper – 0.5 l of tomato sauce – 0.5 l of sunflower oil – 2 tbsp. spoons of salt - 7 tbsp. tablespoons sugar – Black peppercorns to taste
At the end of the vegetable season, just before the frost, we, as always, collect the entire unripe tomato crop. We put the larger fruits to ripen, and put the very small ones in the salad.
Preparation:
Wash the green tomatoes thoroughly in running water and leave them to drain.
Cut the tomatoes into slices. If the fruits are large, you can cut the rings into halves and quarters. Place everything in an 8 liter pan or basin.
Peel the onion and cut it into quarter rings. If it is small, then you can do it in half.
You can grate carrots on a coarse grater, but I prefer using a Korean carrot grater to create sticks - then the salad looks very beautiful and can be used for the holiday table.
We free the pepper from the core and cut it into quarter rings. I use not quite ripe peppers because they also need to be “placed” somewhere - well, a very convenient recipe! You can use red peppers, then the traffic light colors will predominate in our salad.
Mix all the vegetables, add salt and let it brew for three hours. I even left it overnight and there wasn’t much of a difference. At this time, sterilize the jars and lids.
Krasnodarsky the most in terms of taste ), sugar, sunflower oil and peppercorns. I put half as much oil as indicated in the recipe; I find it very oily.
Mix everything well, bring to a boil and place in prepared jars. We roll it up, turn it upside down and wrap it in a fur coat. Leave to cool at room temperature until the next morning. That’s it – our very tasty and unusual salad is ready.
Bon appetit! Author of the material: o_p_koval
101povar.ru
Recipe with beef and pickles
Another version of the classic recipe is with beef. Like chicken salad, it is prepared with onions, carrots and pickles.
- 400 gr. boiled beef;
- 1 onion;
- 2 carrots;
- 2 pickled cucumbers;
- 5 tablespoons of mayonnaise;
- vegetable oil for frying;
- salt, ground pepper, herbs to taste.
First of all, you need to cook the meat. To make the beef juicy, you need to boil the meat in a large piece and put it in boiling water. Add salt at the end of cooking. Cool the finished meat.
Peel the onions and carrots and rinse well. Chop the onion into halves of rings, grate the carrots or cut them into thin cubes. Fry vegetables in vegetable oil until soft. Salt and pepper the prepared vegetables.
Cut the pickled cucumbers into thin slices, and cut the meat across the grain into small cubes. Mix beef with cucumbers and completely cooled vegetables. Season with mayonnaise.
Green tomato salad glutton - About Food
User comments Everything I love 03/07/2018 - 12:38 Your channel is excellent!
Like12 and Subscribed! I hope for reciprocity and invite you to visit))) Marina Mir 03/09/2018 - 12:11 Glad to have friends)))) Kemerovo residents are twins, we are friends)))
Family channel Asina Balyasina 03/08/2018 — 19:47
I do this, the tomatoes turn out like pickled ones, the deliciousness is simply indescribable! I have little space in the refrigerator and I make two jars of these tomatoes. I recommend it to everyone, the recipe is fantastic!
Marina Mir 03/11/2018 - 14:04 Nastya, they are stored not in the refrigerator, but in the closet.)))) Raisa Kulikova 03/10/2018 - 03:07
Thanks for the recipe! Like!
Svetlana Bazhan 03.13.2018 — 02:33
Thank you, Marinochka, for the recipe and for the advice, so necessary and useful! Like 8.
Marina Mir 03/14/2018 - 07:37 Thank you Svetik! OH AND TASTY 03/15/2018 — 05:33
INTERESTING OPTION. I haven’t tried it with carrot tops yet. I put 1 salt, 2 sugar and 1 teaspoon of essence in a 3hl jar. I’ll have to try your version
Marina Mir 03/17/2018 — 02:14
Try Albina. Even the brine is drunk))))
Mommy on maternity leave 03/18/2018 - 04:12
very interesting, thanks for the recipe, come and visit us)))))
Roxy and company 03/19/2018 - 20:23
The recipe is great!
FAMILY CHANNEL Tasipushka bead and mom Eva 03.22.2018 - 19:41
delicious love you like
Maria Sobolevski 03.23.2018 — 23:19
Thank you, Marina, an interesting recipe with carrot tops. Like4
Home Kitchen 03.25.2018 — 17:48
Great recipe.
Everything ingenious is simple 03/28/2018 - 05:45 We’ll try it. Thanks for the recipe. Come visit us for some cucumbers. JkFam 03/31/2018 — 04:43
Great recipe. Let's try.
Anna Derks 04/03/2018 — 04:20
Thank you for the simple but very good way of cooking! Thank you! I really liked it!
Marina Mir 04/05/2018 — 03:43
Thank you! Glad you liked.
STARAY 04/05/2018 — 08:30
