Delicious blue for the winter: recipes and cooking tips

In Russia, these long, seemingly elongated fruits of violet color - varieties of eggplants, affectionately called in the people "blue", are very common. Actually, eggplants are round, white, striped, and even pink.

A bit of history

About this already written quite a lot, but people did not always know about the beneficial properties of these fruits. And many dishes from blue appeared only in the 18-19 centuries, when the cooks finally learned how to cook them correctly, and the villagers - to grow (for a long time blue plants were planted as ornamental plants). After all, with improper cultivation, aubergines can absorb some harmful substances, and when used cause poisoning and even - hallucinations. The native land of a vegetable is considered to be India and Burma, but in Europe (and after and in Russia) the eggplants have come, most likely, from the American continent.

About the benefits of eggplant

A few words I want to say about the benefits of blue. They contain a lot of usefulness: microelements and vitamins, necessary for the normal functioning of the entire human body. Vegetables affect the kidney work, the heart, improve blood circulation and strengthen the blood vessels. In prophylactic purposes eggplants are able to gently cleanse the body, freeing it from toxins and toxins. It is difficult, probably, to find such a vegetable that would, like blue, so complexly affect many organs with regular consumption of food. A delicious blue for the winter - a natural storehouse of vitamins and amino acids, which is so lacking in the cold season. By the way, in the season - the end of summer, the beginning-middle of autumn - they cost literally a penny. So you should not be lazy and close at least a few jars of this amazing useful and simultaneously tasty product. Moreover, it will be easy to do this, using the recipes listed below.

Delicious blue for the winter

Of course, every self-respecting landlady has in stock a recipe (and not one) of preparing conservation for the winter, for future use. Among all the variety, we selected the most popular recipes among the people. Some of them are very simple. Some - suggest the presence of certain skills. But in any case, there is plenty to choose from. So, we urgently go to the nearest market (or to the supermarket) to select the fruits for the blanks!

How to choose blue

It is necessary to take for conservation only fully ripened fruits, without green fragments, it is possible - with yellowness on one of the barrels. The color of eggplants should be violet steadily. The only exception is when the unripe vegetables are used in the recipe. Delicious blue for the winter to cook quite easily, since they are quite compatible with many other vegetables and fruits. But let's go to the dishes!

Blue for the winter. Recipes are very simple

If you are not too confident in your abilities, you can try to cook the most ordinary stewed eggplants with onions, peppers, tomatoes and spices, closing them afterwards in glass jars. Only you need to remember that eggplants containing solanine substance (which gives characteristic bitterness), it is necessary to soak it in salted water before cooking. Then the bitterness goes away, and you can safely continue cooking (at least advise experienced culinary experts). But in the case of extinguishing, you can do without this procedure.

We need: 2 kilos of blue, a kilo of tomatoes, a pound of sweet pepper, a pound of carrots, a pound of onions, one or two chili peppers, half a cup of lean oil, a third of a glass of sugar, spices and salt with pepper to taste.

Preparation

Delicious blue for the winter is prepared simply:

1. All the vegetables are properly washed and cleaned (eggplants can be left in the peel, but for those who love softer - we remove the skin from the fruit).
2. Cut all the ingredients in almost equal size cubes (carrots cut into circles).
3. On lean oil fry onions.
4. In the same pan, throw pepper, Bulgarian, carrots, hot peppers.
5. We stir and fry everything, but not too much.
6. Fold the fried ingredients in a pot for extinguishing - a sauté pan or a pan.
7. Above lay the cut aubergines. The last layer is tomatoes.
8. Stew on the weakest fire for about an hour, stirring with a wooden spatula. In the final, we introduce sugar and salt, the remains of lean oil, spices and pepper to taste and stew for just 5 minutes.
9. Hot mix is poured into jars, sterilized and rolled on traditional technology. Some add to the spoonfuls of vinegar, but in this recipe, there is no need for this: well-sterilized jars almost never explode - not like cucumbers!

Like mushrooms

Blue, like mushrooms, for the winter - a great piece, which also has a very original taste. Sometimes even the visitors come can not tell what is it: aubergines or mushrooms?

To prepare blue mushrooms for the winter, you need to take: 5 kilograms eggplant, a packet (50 g) pepper black peas, two heads of garlic, laurel, a bottle of wine or apple cider vinegar.

1. Remember that the blue must be pre-soaked in a brine or simply cut into circles or triangles with salt and leave for a few hours to release their bitterness.
2. Next, after soaking, juice and water are drained into a colander, and blue mushrooms for winter leave there - drain
3. Next, we make marinade from the calculation: 1 liter of water per kilogram of blue. In the water, add (per liter) half a glass of vinegar: that is, if there were initially 5 kilograms of vegetables, then we take 2.5 cups of apple or grape vinegar.
4. In a pan with marinade immerse the soaked blue and cook for 5-10 minutes, no more.
5. Immediately place the product on the banks, putting in each container 3-4 cloves of garlic, 10 peas of pepper, a couple of lavras. Fill with marinade and sterilize. We roll it up and put it away for storage, first wrapping it in a blanket and turning it over to check for a leak. Then you can store in a dark cool place or underneath the refrigerator, even until spring. But usually such a valuable product is eaten for the New Year holidays.
6. Serve to the table can be with a small onion, sliced thin semirings, flavored with lean oil. And indeed, it turns out a taste that is practically indistinguishable from mushroom.

In Korean

Such an "eastern" dish, like blue in Korean for the winter, is also prepared with the use of vinegar, like many others. It is advisable not to overdo with this ingredient, and instead of acetic essence 70% take natural grape or apple 9% (therefore, it will need almost 8 times more).

To prepare blue in Korean for the winter, you need to take: 4 kg of eggplants, 1 kg of onions, carrots and sweet pepper, 100 grams of garlic, 2 small spoons of ground red pepper, 2 large spoons of acetic essence (70%). Or take an appropriate amount of 9% vinegar - just over a glass.

Preparation

1. Blue eggplants for my winter and peeled (sometimes cooked and with it). We cut straws or cubes - to whom as much as possible. Sprinkle with salt rather generously and soak for 3-5 hours - from them must come out bitterness.
2. Carrots rub on a special grater, so that long strands (or chop a thin long straw) come out.
3. Pepper sweet is scrubbed from seeds and chopped strips.
4. Onion - a semicircle, garlic - finely chopped.
5. All the vegetables (except blue) are mixed in a deep bowl and crushed with pepper ground, watered with vinegar and marinate for about 5-6 hours in a warm place. If you do not like too much or you, for example, are not recommended by doctors, then the amount of ground pepper can be reduced or even excluded from the formula.
6. Next, a salad of blue for the winter in Korean style is as follows. Blue we throw back on a colander - juice with bitterness and water should descend properly. Fry eggplants in vegetable oil until half cooked. And then also stew under the lid, adding half a cup of water (10 minutes will be enough). Aubergines are combined with the rest of the ingredients, gently stirring, so as not to disturb the shape of the vegetables.
7. The mass is spread over the cans and sterilized for 25 minutes in boiling water in the open state. After that we roll the lids blue in Korean. The recipe for winter is quite simple in execution, but it is very tasty, when on banks for the long holidays, cans are opened one by one - to the table. As a rule, not a single container "survives" until the end of winter!

In Georgian

Blue in Georgian for the winter - another dish, familiar, probably, many housewives. It's quite easy to cook it: for half an hour with a certain skill it is possible to cope. You can eat almost immediately, but you can roll in jars and enjoy the food in the cold winter evenings. Especially good are blue in adzhika for the winter (as they are also called) with strong alcohol, like a spicy hot appetizer, pleasing gastronomic taste.

Take 6 medium aubergines (if you want - take more, then increase the other ingredients proportionally), 6 sweet Bulgarian peppers, 4 pieces of hot chili pepper, 200 grams of garlic, half a glass of vinegar, half a cup of lean oil, a glass of sugar, 2 large tablespoons of salt .

Preparation

Blue in Georgian for the winter is prepared as follows:

1. Eggplants are traditionally sliced or mugs, or cubes, fall asleep with salt. We set it aside for several hours so that the juice is let out, and the bitterness is gone.
2. And at this time we will prepare sauce. With a blender, this procedure turns into a real pleasure. Pepper bitter and sweet together with garlic is brought to the consistency of a homogeneous mass.
3. Add the spicy mixture, poured into a saucepan, sugar, lean oil and vinegar. We mix and give a boil.
4. Blue we throw to the colander and let the juice drain (it needs to be poured). And then separately boil the eggplant 5-10 minutes after boiling. Place boiled vegetables in sauce and simmer for another 5 minutes on the smallest fire, stirring with a wooden spatula, so as not to burn.
5. We pour hot dish into cans and sterilize for 15-25 minutes. We cover with blue covers for the winter. Recipes of such dishes are sometimes supplemented with tomatoes: red or green. Then it is necessary to cut a pound of tomato in the preparation phase of the sauce-adzhika sauce and place in a blender together with peppers and garlic. It turns out quite tasty and piquant.

In Georgian, but without sterilization

You can close blue for winter without sterilization, as they are cooked in Georgia. Take 2 kg of blue, a pound of onions, 200 grams of garlic, one and a half glasses of lean sunflower oil, a glass of wine or apple cider vinegar, a glass of water. From spices we take a teaspoon of hops-suneli, as much coriander dried, a pinch of saffron in the Caucasus, a little dried paprika.

Preparation

1. Eggplants are pre-prepared, as in the previous recipe.
2. We make refueling: onions rings, garlic with thin plates, add other spices, mix thoroughly.
3. We prepare the marinade: half a liter of water, lean oil, vinegar - everything is mixed and brought to a boil. Cool it to a slightly warm temperature.
4. In a separate pan of eggplant, which has already released bitterness, boil for 10 minutes. We pull them out with a noise and put them into the pan where our gas station is located. Stir gently, so as not to break the shape of the blue (can be hand).
5. We lay out in jars and pour marinade so that from above there was an original shutter from oil, water and vinegar.
6. We close the plastic covers and send the refrigerator down. It will be more correct to open the first jar in December - not earlier, so that the product is properly brewed. But if you can not stand it, then you can and earlier. And usually all the same it is impossible - such vkusnotischa!

Ogonyok

Very similar to the taste of the previous food and these blue. "Ogonek" for the winter is prepared simply. Snack is obtained spicy and spicy at the expense of garlic and pepper fire (hence the name) contained in the recipe.

For 5 kilograms of eggplant, take 10 peppers of fiery chili, 250 grams of garlic, 10-12 sweet peppers, 1 kilo of tomatoes, a glass of apple cider vinegar (9%), 2 cups lean oil, salt to taste.

1. Blue is prepared, as usual, by cutting into circles (about 5 mm thick), adding salt and leaving to release bitterness.
2. Peppers, tomatoes, garlic are loaded into a blender or a meat grinder and we make a puree sauce.
3. Sauce in a saucepan, bring to a boil. We introduce vinegar and boil for 5 minutes on the smallest fire, stirring.
4. Eggplants fry in boiling lean oil.
5. In the banks lay out a layer of blue, pour a thick sauce. Then another layer - and fill it. And so to the top of the can.
6. Sterilize for 30-40 minutes and roll up the covers.

In the tomato

If you do not tolerate a sharp one for some reason, you can cook blue in tomato for the winter. For these purposes, we take the same ingredients, just remove the bitter pepper, and tomatoes need 2 times more. We prepare the tomato mild and fill it with fried blue in jars. Rolled after sterilization. We store in a dark cool place.