Vitamin Adjika: a recipe for health

As a rule, diligent housewives, intending to work on preparations for the winter, take care not only of the amount of conservation, but also of its quality, the ability to make up the vitamin deficiency in winter, and the availability of nutrients in the harvest.

How abundant is the small cellar or the cellar of a good housewife! Here you have sauerkraut and tomatoes, salted crispy cucumbers and sharp eggplants, ketchups and compotes, jams and jams, pickled peppers and stewed beans, pickled and salted mushrooms, and, of course, the queen of spices - adzhika.

The recipe for preparation of Adzhika from each owner is different, and the opportunity to decorate a bouquet of taste with herbs and spices, plums and apples, hot peppers and garlic gives the imagination an extraordinary space. The recipe for home-grown Adjika can include not only tomatoes and bell peppers, as the main ingredients of this dish, but also paprika, horseradish, cherry plum or plum, sour apples and garlic, coriander and dill, cumin seeds and nutmeg. After all, in the preparation of this seasoning the result depends on how subtly the hostess can determine the harmonious combination of products, skilfully combine the necessary proportions and add some zest by some original spice.

The most important point in the preparations for the winter is the opportunity to maximally preserve the value of vegetables and fruits, without destroying the high temperatures of vitamins, without subjecting them to long-term heat treatment. Therefore, the recipe for raw Adjika is a storehouse of vitamins and trace elements, and can be used as a multivitamin dish or seasoning for meat and fish throughout the winter, until the appearance of the first spring greens.

In the composition of crude Adzhika in equal proportions are tomatoes, Bulgarian pepper, and raw onion. To sharpen the dish, red pepper and black ground pepper , horseradish root, salt, sugar, garlic and vinegar are added to it. For those who prefer apple cider vinegar, this recipe can be a full replacement. And if this apple cider vinegar is made at home, then the price will not be your adjika: after all, apple cider vinegar itself has unique healing properties, and in combination with the set of products used to make Adzhika, you will be provided with vitamins throughout the winter. So, we grind all the raw ingredients in a raw meat grinder, pour it on cans and cover with lids. Adjika, the recipe of which contains vinegar, horseradish, salt and sugar (as in our case), does not need thermal treatment or special storage conditions. It will be perfectly stored even at room temperature, thanks to natural preservatives, which are the above ingredients.

In addition to crude Adzhika, of course you can use a proven recipe with heat treatment. Adjika, the recipe of which provides long digestion, contains tomatoes, apples, onions, carrots, salt, sugar and garlic. All components are passed through a meat grinder, or crushed on a combine, and cook for 30-40 minutes over low heat. Hot Adzhika is poured into sterilized jars and rolled up with lids. After this, turning upside down for air cooling, the cans are left until completely cooled.

Winter will test your abilities and will conduct a revision of the vitamin blanks on your table. You do not have to run to the pharmacy for multivitamins for the whole family, if in your diet there will always be sauerkraut, baked Bulgarian pepper with garlic and apple cider vinegar, salted eggplants with walnuts and greens, and, of course, adzhika, whose cooking recipe gives an opportunity Show your culinary skills, put a little bit of soul into this process and experiment with the ingredients for this unique dish.