This amazing plant is distinguished by pronounced antioxidant properties and is used for the prevention of cancer. Also, if you are going to prepare caviar from vegetable physalis for the winter, you can say goodbye to problems associated with the digestive tract, and high cholesterol . An additional bonus is the usefulness of the dish in the treatment of hypertension.
Tasty salad from physalis for the winter
Since for our hostess the product is rather exotic, not everyone knows how to cook it correctly. We suggest you try one of the simplest recipes for spawn from the Physalis for the winter.
Ingredients:
- sugar - 20 g;
- fizalis vegetable - 1 kg;
- ground black pepper - 5 g;
- onion - 0.5 kg;
- salt - 20 g;
- carrots - 550 g;
- garlic - 3 teeth;
- greens of parsley, dill and celery - 50 g;
- sunflower oil - 200 ml;
- vinegar 9% - 20 ml.
Preparation
We go through and my physalis, remove the skin and about 5 minutes immerse in a pot of boiling water. A little dried and cut into small pieces. Chop the onion as small as possible, and grind the carrot using a large grater. All vegetables must be individually fried in sunflower oil and turned into a puree in the bowl of the blender. Mix all the products and simmer on medium heat for about 20 minutes. Finely chop the greens and add it to the mixture, salt, pour sugar and continue to stew for about 5 minutes. Garlic press under the press and send it to a saucepan, salt, pour vinegar, mix everything well and remove from heat. We spread the snack on pre-sterilized jars and roll them. We store in the coolest possible place.
Caviar from fizalis and zucchini for the winter
Zucchini will give such a preparation a pleasant fresh taste, allowing it to be served to any porridge, mashed potatoes or meat dishes.
Ingredients:
- zucchini - 2 kg;
- sunflower oil - 0.5 cup;
- carrots - 0,5 kg;
- Physalis - 0,7 kg;
- salt and sugar - to taste;
- vinegar 9% - 15 ml;
- garlic - 4 teeth;
- onions - 4 pcs. medium size;
- black pepper - 0,5 tsp.
Preparation
This caviar from the physalis is very simple to prepare in a multivariate. Peel garlic, onions, carrots, zucchini and physalis. From zucchini, remove the seeds, and grate the carrots using a large grater. Cut the onion into small slices. Similarly, do with physalysis. In the bowl of the multivarka, pour in the oil and put the carrots with onion, adding finely chopped garlic to them. Close the lid and run the "Frying" mode for 20 minutes. Stir constantly, and then put into the bowl cubes of physalis and zucchini. We turn on the "Quenching" program for about 80 minutes. Pass the vegetable mixture through a blender or meat grinder, season with salt, pour sugar and pepper and pour vinegar. Then, once again, start the "Quenching" program for 1 hour and 20 minutes. After that, we spread the workpiece into sterilized dry jars and roll it up.