Sastojci: 5 kg paradajza, 250g crnog luka, pola glavice belog luka, 3 sargarepe, 3 korena persuna, ¼ korena celera, pola veze lista persuna, 25g soli.
Priprema:
1) Paradajz oljustiti. Crni I beli luk oljustiti I sitno iseckati. Sargarepu I koren persuna oljustiti I iseckati na kocke. Koren celera oljustiti I iseci na vece komade.
2) Staviti sve u serpu I kuvati dok ne se povrce ne skuva.
3) Zatim propasirati sve osim korena celera koji treba izvaditi iz serpe. Kuvati dok sve ne postane gusto.
4) Sipati u oprane I ciste tegle. Zaviti tegle u ciste kuhinjske krpe I kuvati u serpi oko 20 minuta. Ostaviti da se ohladi.
5) Kada se tegle ohladi cuvati na suvo, tamno I hladno mesto.
Ingredients: 5 kg of tomatoes, 250g of onion, half a head of garlic, 3 carrots, 3 parsley roots, 1/4 celery root, half a bunch of parsley leaf, 25g salt.
Preparation:
1) Peel tomatoes. Peel onions and garlic and chop. Peel the carrot and parsley root and chop it. Peel the celery root and cut into larger pieces.
2) Put everything in the pot and cook until the vegetables are cooked (soft).
3) Then mash all but the celery root. Remove celery root from pot. Cook until everything is thick.
4) Pour into washed and clean jars. Wrap jars in clean kitchen towels and cook in pot for about 20 minutes. Allow to cool.
5) When the jars are cooled, store in a dry, dark and cool place.
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