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Good housewives will make sure that among the preparations for the winter there are not only various salads, pickles, snacks and concentrates for preparing first and second courses, but also seasonings with which you can significantly diversify the table in winter and saturate it with much-needed spicy and spicy flavors.
One of the most famous and beloved by many spices is adjika. But the real Caucasian adjika is traditionally distinguished by such pungency, thanks to the use of different peppers, that not every Russian person will like it. But its spicy aroma cannot but attract the attention of gourmets. This problem has been resolved for quite some time. Russian chefs, inexhaustible for invention, came up with the idea of adding a lot of neutral components to adjika, which would soften the pungency and bitterness of the traditional seasoning. So, adjika from zucchini with apples for the winter was born. This blank has several varieties and this article will be devoted to this adjika.
Adjika: its composition and properties
Adjika, as a seasoning, appeared in the Caucasus in Abkhazia, and translated from the local language the word means "spicy salt" or "salt rubbed with spices."
There is a legend that adzhika was invented by shepherds who grazed flocks of sheep in the mountains. The sheep owners supplied them with salt, which was intended for the animals, so that they, in an attempt to quench their thirst, absorb more grass and thereby gain weight faster, bringing more benefits to their owners. Salt in those days was expensive, and so that the shepherds did not steal it, hot peppers and other spices were added to it, hoping by this to scare people away. But it turned out exactly the opposite - the shepherds added to salt and pepper an even greater amount of various grated dry herbs, and over time it turned into a seasoning called adjika, without which it is difficult to imagine the table of any representative of the Caucasian peoples at present.
Adjika traditionally includes many components, but the required components are coarse salt, red hot pepper, coriander seeds, dry garlic, dill and hops-suneli.
The color of adjika is determined by its composition and can be red, orange, brown or green, depending on the color of the pepper and other spices used. She is able to give dishes a special taste and aroma: spicy, spicy and bittersweet.
Attention! Interestingly, adjika is often used not only for gastronomic, but also for medicinal purposes, improving appetite, strengthening the body's defenses and improving blood supply to organs.
Traditional recipe for adjika zucchini with apples
This recipe is intended for lovers of classic adjika who, due to certain stomach problems, can no longer cope with its sharpness, or simply for lovers of spicy, but at the same time delicate dishes. In addition, the resulting dish can no longer be called a seasoning - rather, it turns into a light independent snack that carries all the aromas of the fragrant summer heat.
First, try to find, rinse well and dry the following ingredients:
- Zucchini - about 5 kg;
- Carrots, bell peppers and apples with sourness - 1 kg each;
- Garlic - 200 g
- Hot red pepper - 10-15 pieces;
- Greens to your taste, but it is desirable that at least 50 grams of dill, cilantro, basil, coriander seeds, parsley are present.
You must definitely find these components:
- Vegetable oil - 500 ml;
- Table (or better apple cider) vinegar - 200 ml;
- Granulated sugar - 200 ml;
- Coarse salt, preferably stone - 5 tbsp. spoons.
To prepare adjika for the winter, remove the skin from zucchini, apples and carrots. For sweet and hot peppers and apples, remove the core and tails additionally. Peel the carrots and garlic. Rinse and dry the greens well, removing all dry and spoiled parts.
Cut all prepared vegetables and apples into such pieces that it is convenient to pass them through a meat grinder. Beginning with the zucchini, grind all the pieces of vegetables with a meat grinder. Grind the zucchini in a separate bowl and while you pass the rest of the vegetables through the meat grinder, put the ground zucchini in a colander and let the excess juice drain a little. This technique will help make adjika more lush.
Chop the greens very finely with a sharp knife.
Advice! Resist the temptation to use a blender for this purpose.
It is the meat grinder that is able to create the most suitable consistency for adjika from vegetables and apples with occasional small pieces.
Mix the resulting vegetable mass with sugar, salt and butter, place over medium heat and bring to a boil. Then simmer for 30-40 minutes from time to time, stirring the mixture with a wooden spatula.
At the same time, at this point, start sterilizing the cans with lids.
Add vinegar to adjika and keep on low heat for at least five minutes.
Immediately put the hot adjika in small sterilized jars, roll up and, turning the jars upside down, wrap them with a blanket.
The ready-made seasoning can be stored for storage only the next day, protecting adjika, if possible, from exposure to bright light.
Adjika from zucchini with apples and tomatoes
The traditional Caucasian adjika never included tomatoes, and its red color was determined only by hot red and sometimes sweet peppers. In Russia, for many years, it has been customary to prepare adjika using tomatoes to soften its pungency and bitterness. Therefore, the recipe for adjika from zucchini with apples, which also includes tomatoes, is especially popular.
To make adjika using this recipe, prepare the following ingredients:
- Zucchini - 2 kg;
- Bulgarian pepper - 0.4 kg;
- Tomatoes - 0.5 kg;
- Carrots - 0.3 kg;
- Sour apples (Antonovka type) - 0.3 kg;
- Hot red pepper - 2 pieces;
- Garlic - one head;
- Cilantro, purple basil, dill and parsley - 50 grams of each herb;
- Granulated sugar - 2 large spoons;
- Salt - 3 teaspoons;
- Table vinegar 9% - 100 ml;
- Vegetable oil (preferably olive oil) - 100 ml;
- Optional - ground black pepper.
All vegetables, herbs and apples are thoroughly washed, dried, freed from excess parts and cut into pieces suitable for processing with a meat grinder.
To begin with, all cooked vegetables, herbs and apples are ground with a meat grinder.
Advice! As in the previous recipe, it is advisable to scroll the zucchini separately and let the juice drain from them a little before combining them with the rest of the vegetables.
All spices, salt, sugar and butter are added to chopped vegetables with apples.
In the future, adzhika according to this recipe can be cooked both in a cauldron with a thick bottom and in a slow cooker.
If you have a slow cooker, then all the products are transferred to the bowl, vinegar is added to them, everything mixes well. Then the lid is closed and the “Extinguishing” mode is switched on for 1 hour. After the sound signal sounds, the adjika is ready, it can be laid out in the banks.
If there is no multicooker, then the ground food is placed in a dish with a thick bottom and stewed for about 40-50 minutes. At the end, vinegar is added to them, and the whole mixture is heated for another 10 minutes.
Hot prepared adjika must be quickly spread out in sterilized jars, rolled up and wrapped. Adjika prepared according to this recipe can be stored even in an ordinary cupboard in the kitchen.
Try to cook adjika according to one of the recipes described above, and you cannot help but appreciate the combination of the neutral taste of zucchini with the pungency of pepper, the sourness of apples and the piquancy of green aromatic herbs. All this taken together creates an incomparable, amazing taste with which you can surprise not only your family members, but also guests at the festive table. Adjika goes especially well with fried meat and potatoes.