Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Mushrooms1.5 kg(slippery jacks)
- Tomatoes1 kg
- Onion0.5 kg
- Bell pepper0.5 kg
- Carrot700 g
- Sugar150 g
- Salt50 g
- Vinegar100 ml(9%)
- Vegetable oil300 g
Nutrition
per 100 g
- Calories
- 90 kcal
- Protein
- 2 g
- Fat
- 7 g
- Carbohydrates
- 7 g
Instructions
Gather the necessary ingredients. Slippery jacks work well for this salad, as do porcini, birch boletes, aspen boletes, or honey mushrooms.
Clean the mushrooms, cut into small pieces and rinse well in plenty of water. Place them in a pot, cover with water and bring to a boil, then drain and rinse the mushrooms. Cover again with clean water, bring to a boil, skim off the foam and cook for 20 minutes. Rinse with cold water and let them drain. Put the mushrooms in a frying pan with a little oil and fry until the liquid evaporates.
Wash the tomatoes and pepper in cold running water and pat dry with paper towels. Remove the seeds, white membranes, and stem from the pepper. Grind the vegetables in a meat grinder or blender, place over heat and stew over low heat for 5 minutes, then add the vegetable oil.
Wash the carrot, peel, rinse, pat dry and grate on a coarse grater. Add to the tomatoes and stir.
Peel and wash the onion, pat it dry. Cut into half-rings and add to the vegetables, stir. Add the mushrooms, salt, sugar, stir and cook everything together over low heat for 45–50 minutes. Then add the vinegar and cook for another 5 minutes.
Wash the jars and lids with baking soda, sterilize and dry completely. Ladle the hot salad into jars, seal, turn upside down and wrap until completely cool.
