My least favorite part in cooking any soups is frying. Very simple, but takes up extra time. That's why I really like to harvest it once for the future – in jars for the winter. Moreover, it is just possible to use young vegetables.
Ingredients
- Carrots - 900 g
- Onion - 600 g
- Bell pepper - 600 g
- Vegetable oil - 150 ml
- Salt - 3 tsp.
- Sugar - 3 tsp.
- Vinegar - 6 tbsp.l.
Step-by-step cooking recipe
Grate the carrots, finely chop the onion and pepper.
Fry the vegetables in oil for 15 minutes.
Turn down the heat and simmer them under the lid for another 20 minutes.
Add salt, sugar and vinegar. Simmer for another 10 minutes.
Roll the filling into sterilized jars.
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