Every housewife in Soviet times had a culinary notebook. The recipe for the Bulgarian salad was certainly kept there. It was trendy and of course delicious. I want to share a recipe from such a notebook.
Bulgarian salad is characterized by pronounced sweetness, and this is what the female half always liked. You can also add different spices to taste.
Main Ingredient: Vegetables / Bell Pepper
Dish: Blanks / Preservation
- Tomatoes - 500 Grams
- Bulgarian pepper - 250 Gram
- Bulb onion - 250 Grams
- Carrots - 250 Grams
- Dill - To taste
- Basil - To taste (fresh)
- Salt - 1/4 Art. spoons
- Sugar - 3 Tbsp. spoons
- Vinegar essence 70% - 1/2 Teaspoon
- Vegetable oil - 100 Milliliters
- Black pepper - To taste (freshly ground)
How to cook "Bulgarian salad for the winter"
Prepare the required ingredients. Cut the peeled carrots into washers or halves of washers, onion into half rings. Transfer vegetables to a heavy-bottomed saucepan. Add 50 ml. vegetable oil. Fry over medium heat until half cooked. Cut the pepper and tomatoes into slices. Transfer vegetables to sautéed carrots and onions. Add 50 ml. vegetable oil, salt, sugar, black pepper. Put on fire slightly below average and after boiling, cook for 25 minutes, stirring occasionally. Finely chop the dill and basil.