Autumn salad for the winter
10 servings
60 minutes
The 'Autumn Winter' salad is a true gift of Russian cuisine, embodying the vibrant colors of autumn. This fragrant and rich vegetable salad is prepared at the height of the season to preserve the taste of fresh vegetables for winter feasts. Cabbage, carrots, sweet peppers, onions, and juicy tomatoes create a harmonious palette of flavors enhanced by a light sweetness and delicate buttery accent. Infused with autumn aromas, this salad makes a wonderful addition to meat dishes, side dishes or as an independent snack. Easy to prepare and convenient to store, it fills winter days with memories of warm autumn evenings when the freshness of vegetables delights the palate and brings comfort. It's not just a preparation – it's a piece of autumn that can be opened anytime.
1
Prepare all the ingredients.
2
Peel the onion and carrot. Slice the onion into half rings and the carrot into sticks.
- Onion: 500 g
- Carrot: 500 g
3
Remove seeds and stem from the pepper. Cut into strips.
- Bell pepper: 500 g
4
Cut the cabbage into wide strips.
- White cabbage: 500 g
5
Cut the tomatoes into four to six pieces.
- Tomatoes: 500 g
6
Put the vegetables in the pot. Add vegetable oil, salt, and sugar.
- Vegetable oil: 150 ml
- Salt: 0.5 tablespoon
- Sugar: 1 tablespoon
7
Bring to a boil and simmer for 30 minutes until the vegetables are soft.
8
Sterilize jars and lids over steam for 15-20 minutes.
9
Transfer the vegetables to sterilized jars. Screw on the lids and cover the jars with a blanket until they cool down.
10
Store in a dark, cool place.
