Donskoy salad for the winter - 5 step by step recipes

The original Cossack recipe uses exactly green tomatoes, since the Don region is rich in these fruits. However, many housewives practice adding red tomatoes, which does not spoil the salad at all. You won't find a better snack in winter.

The classic recipe for Donskoy salad without sterilization for the winter

Salad is a traditional Cossack dish. Its recipe has been passed down from generation to generation for many years and has overgrown with a large number of various minor changes.

Cooking time - 1 h. 50 min.

Cooking time - 50 min.

Servings amount - 5-6.

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  First, wash the vegetables - peppers, green and red tomatoes. Cut off the top layer from the carrots, and then thoroughly rinse off the dirt with water.
• 
  Remove the core from red tomatoes. Grate carrots and tomatoes coarsely.
• 
  We clean the peppers and onions from excess parts. Remove the stalk of the pepper and the inner part - the seed box.
• 
  We remove the husk from the onion. Cut both ingredients into half rings.
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  And finally, green tomatoes. They should also be cut into half rings after all the places where the stalks were attached have been removed.
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  The vegetables are sliced. We proceed to the next stage. Place the ingredients in a large saucepan. First, mix them, and then simmer on the stove for 60 minutes. During the stewing process, when the salad boils, salt and sugar should be added.
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  We mark 45 minutes from the beginning of stewing the salad. At the appointed time, add sunflower oil to the mass and mix it with vegetables.
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  Salad ready. We lay it out in jars, which we clean and sterilize in advance. We roll up the containers with lids. Let the salad jars cool upside down under a warm blanket. Then they must be stored in the cellar.

Bon Appetit!

Donskoy salad for the winter with red tomatoes and cucumbers

Try this vitamin salad made from fresh vegetables. This appetizer is indispensable in winter and when you need to quickly prepare a light dinner or lunch. The salad goes well with any side dish.

Cooking time - 1 hour 55 minutes.

Cooking time - 1 h. 5 min.

Servings amount - 10-12.

Ingredients:

• Tomato - 3 kg.
• Bulgarian sweet pepper - 1 kg.
• Onions - 1 kg.
• Cucumber - 1 kg.
• Salt to taste.
• Allspice peas - to taste.
• Bay leaf to taste.
• Vegetable oil - 10-12 tablespoons
• Vinegar 9% - 10-12 tablespoons

Cooking process:

1. We wash all the vegetables. After they dry out, we start processing them. Cut into 4 pieces to make slices. Cut off the dense part. Cut the cucumbers into thin slices.
2. Pepper must first be peeled from the stalks, and then cut to make it easier to remove the box with seeds and film. To prepare the salad, cut the pepper into strips.
3. Now it's the turn of the bow. Remove the husks from the bulbs. Then we cut each of them into two parts and cut into half rings.
4. Now we mix all the vegetables in one large container - a saucepan or a basin. Sprinkle vegetables with salt. Mix the ingredients again. It will be ideal if you manage to slightly oversalt the salad, because after sterilization it will become moderately salty.
5. Now we put the salad in jars, which should be rinsed in advance and heat treated.We fill the containers to the very neck and add peppercorns (5-6 pieces in each jar), as well as one bay leaf.
6. Cover the bottom of the pan with a towel. We put banks on it. Pour water into a saucepan and bring to a boil. Then we sterilize the salad containers for 40 minutes and pour one tablespoon of warmed oil and vinegar into each jar. We roll up the salad.

Bon Appetit!

Donskoy salad in layers in jars for the winter

It is better to choose denser tomatoes for the Don salad so that they do not boil over during processing. Peppers can be used in any color. There is no need to mix the ingredients, we will lay them out in layers.

Cooking time is 3 days. 1 hour 20 minutes

Cooking time - 1 hour.

Servings Per Container - 6.

Ingredients:

• Tomato - 1 kg.
• Cucumber - 1 kg.
• White cabbage - 1 kg.
• Carrots - 1 kg.
• Bulgarian sweet pepper - 2 kg.
• Onions - 1 kg.
• Dill - 50 gr.
• Parsley - 50 gr.
• Horseradish leaves - 2-3 pcs.
• Salt - 200 gr.
• Water - 3 liters.

Cooking process:

1. We wash all the vegetables. When they are dry, we start processing. Cut off the ends of the cucumbers on both sides, and get rid of the dense parts of the tomatoes. Cut vegetables into slices.
2. White cabbage should be chopped with a sharp knife. Then, with the same knife, remove the top layer of carrots. After thorough rinsing, grate the vegetable.
3. It remains to peel the peppers and onions. When the husk is removed, and the pepper is cleaned from the box with seeds and stalks, they should be cut into half rings.
4. Let's start laying out the ingredients in the jars. We wash the dill, parsley and horseradish. We give them time to dry and put them on the bottom of the cans. Then we begin to place vegetables in layers in layers.
5. Cook the brine. Pour the required amount of water into the pan. Bring to a boil and dissolve the salt. After 5 minutes, pour vegetables with hot brine. We cover the jars with lids. The appetizer needs to be infused in this form for 3 days. Then the brine must be poured into a saucepan and the procedure repeated. Then pour it back into the jars and roll up the lids.

Bon Appetit!

Delicious Donskoy salad with cabbage for the winter

The salad will turn out to be very juicy and rich. The taste will be quite unusual thanks to the addition of fresh apples to the salad. In general, preparing such a salad is not difficult, since the ingredients for it are available to all housewives.

Cooking time - 2 hours 35 minutes.

Cooking time - 1 h. 5 min.

Servings Per Container - 8.

Ingredients:

• Tomato - 2 kg.
• Cucumber - 2 kg.
• Green apple - 1.5 kg.
• White cabbage - 1 kg.
• Onions - 1 kg.
• Bulgarian sweet pepper - 1 kg.
• Chili pepper - 2 pcs.
• Sunflower oil - 1 l.
• Salt to taste.
• Sugar to taste.
• Ground black pepper - to taste.
• Dill - 1 bunch.

Cooking process:

1. Put the vegetables and apples in the sink. Before processing, all ingredients should be rinsed first. We remove apples and tomatoes from the core. We cut them into slices.
2. Cut the cucumbers into slices, removing their ends. Chop the cabbage. Cut the peeled onions into rings.
3. First, we get rid of the stalks of the Bulgarian pepper and chili: this way it will be much more convenient to cut the seed box. Cut the sweet pepper into rings. Chili should be chopped into cubes.
4. We send all the vegetables into a large container and fill them with sunflower oil. When all the ingredients are mixed, put the pan on the stove and simmer the salad for an hour and a half. Towards the end of stewing, add salt, pepper and sugar to the salad.
5. Mix the finished hot mass and put it in jars. They should be prepared in advance (cleaned and placed in the oven for sterilization). We roll up the salad with lids. After cooling, we store the snack in the pantry.

Bon Appetit!

Donskoy salad for the winter with green tomatoes

In order to prepare a salad, you will need fresh vegetables, the composition of which can be changed depending on taste preferences. The mixture of vegetables secretes juice and is stewed in it until fully cooked.

Cooking time - 2 h. 5 min.

Cooking time - 40 minutes.

Servings Per Container - 4-5.

Ingredients:

• Green tomatoes - 500 gr.
• Sweet Bulgarian pepper - 2 pcs.
• Onions - 2 pcs.
• Salt - ½ tablespoon
• Sugar - 1 tablespoon
• Vinegar 6% - 1 tbsp
• Vegetable oil - 3 tablespoons
• Hot pepper - 2 pcs.
• Garlic - 2 teeth

Cooking process:

1. Before chopping vegetables - peppers and tomatoes - rinse. We peel the onion skins, remove the core from the tomatoes. Cut off the stalk of the peppers, remove the seeds along with the films. Cut the tomatoes into large pieces, the peppers into strips. Grind the onions in half rings.
2. Put all the ingredients in a saucepan and mix thoroughly. Add free-flowing ingredients - salt and sugar. Mix the food again.
3. Pour oil into the mixture of vegetables. Stir the mixture and cover the pan with a lid. We give the vegetables half an hour so that they have time to start up the juice.
4. Prepare garlic and pepper for stewing. After cleaning, cut the garlic into small pieces and the pepper into rings. Simmer vegetables over the fire, stirring occasionally, until boiling. Then we cover the dishes with a lid and continue stewing for another 40 minutes. Add chili and garlic. Simmer vegetables for 5 minutes.
5. Add a spoonful of vinegar. Simmer vegetables, stirring, for two minutes. We put them in sterilized jars and roll them up with lids.

Bon Appetit!