Mushrooms in tomato sauce: TOP-6 recipes for every taste

Tomatoes and onions are the most popular combination when it comes to pickling vegetables and forest products. Let's cook mushrooms in tomato sauce for the winter. The recipes are proven and very tasty - with photos and step-by-step explanations.

And here is a convenient collection for mushroom caviar with carrots and 5 recipes for aromatic caviar made from porcini mushrooms.

Forest gifts can be preserved for the winter in different ways in tomato sauce. In minimalism and in the best ensembles with vegetables. Eggplants and beans are very tasty paired with mushrooms. They add an almost meaty richness to the preserved mushrooms.

You will also love pickled salads with beans for the winter. And what fabulously delicious tomatoes in jelly can be sealed in just 1 hour!

We use budget products. Almost all algorithms are fast - without sterilization. Cut, simmer and place the hot mixture in sterile jars for sealing.

Original recipe for delicious mushrooms in tomato sauce

And even if mushrooms are not the head of everything, they definitely occupy not the last place on our table.
They can always be found on it in one variation or another. Mushrooms are one of the most popular foods among Russians. And not only because it is easily accessible, because most often the majority of the population stores it in forests and on their plots on their own. We love mushrooms primarily for their unique taste. And in each dish, depending on the cooking recipe, it reveals itself completely differently. The number of ways does not limit our imagination - they are fried, steamed, pickled, salted, dried, baked. they are stuffed with them.

And there are so many different complex and simple recipes for dishes with them - salads, snacks, soups, side dishes, cutlets, julienne, pies, pies, casseroles. They are used to play games, make sauces, gravies and even seasonings. Mushrooms are served as independent dishes , as well as as an addition to meat, chicken, and fish. Pairs well with seafood, potatoes, cereals, pasta and vegetables.

Benefit

This product is a real miracle of nature, the generous gifts of the forest. Well, how can you pass by? And how many useful things they contain! Despite the generally accepted opinion that mushrooms, like sponges, pull out harmful substances from the soil and air and accumulate them, when collected in environmentally friendly and unpolluted places, they represent a whole storehouse of benefits.

Mushrooms are nutritious because they contain a large amount of proteins. Especially in dried form, they can be a real competitor to meat in terms of protein content. In addition to protein, mushrooms contain:

Potassium salts deserve special attention, because they strengthen the muscles of the heart and improve its functioning. With all these advantages, it is a low-calorie product and helps reduce weight and blood cholesterol levels.

If you are a big fan of mushrooms, then this recipe for an original preparation in tomato sauce will appeal to you and will add to your culinary repository of recipes.

Evaluation of taste qualities, medicinal properties, benefits and possible harm

Many lovers of quiet hunting wonder: is the greenfinch mushroom edible or not?
This species is classified as a conditionally edible variety of fruiting bodies. If you properly process green grass, it is not only very tasty, but also has healing properties.

Greenfinch can provide invaluable benefits if consumed in moderation. Nutritional composition of green row:

• proteins - 47%, fats - 5% and carbohydrates - 48%;
• vitamins B, D and P;
• micro- and macroelements - iron, iodine, potassium, calcium, magnesium, copper, sodium, selenium, phosphorus, zinc;
• amino acids;
• glucose;
• fructose;
• cellulose.

Green mushrooms: benefits and harms:

1. The special substances that make up brilliant green help actively fight staphylococcus. When consuming the mushroom, the state of the microflora is normalized and the immune system is strengthened.
2. Purifying the blood, stabilizing sugar and cholesterol levels, which is extremely important for people suffering from diabetes of all types.
3. Normalization of the cardiovascular system, prevention of arrhythmia, angina pectoris, hypertension and hypotension.
4. When consuming mushrooms, muscle mass increases faster and weight decreases. Athletes and people who work out in gyms should pay attention to this property of greenworts.
5. Stabilizes the gastrointestinal tract, improves peristalsis, promotes the absorption of essential macro- and microelements and normalizes microflora.
6. Promotes the removal of heavy metal salts, toxins and waste.
7. With moderate consumption of green row, chronic fatigue disappears, sleep improves and infectious and viral agents are destroyed.
8. Selenium contained in green grass normalizes the condition of the skin, smooths out wrinkles and makes hair smooth and shiny.

Despite the huge presence of useful, irreplaceable properties, there are also some contraindications that you should pay attention to.

Pregnant and lactating women, children under 12 years of age, people suffering from kidney and liver diseases, and during exacerbations of chronic ailments should not eat greens.

Important! Under no circumstances should you collect or eat any mushrooms that grow along major roads, highways, or near factories. If the first symptoms of poisoning appear, you should immediately consult a doctor.

Recipe for original preparation in tomato sauce

So, the recipe is extremely simple ! We will need:

1. 2.5 kg of mushrooms (mushrooms, mushrooms, boletus, russula, boletus, any to your taste)
2. 1 kg onions
3. 250 ml tomato sauce (can)
4. table salt
5. pinch of black pepper
6. a pinch of dry minced garlic
7. 2 tablespoons vinegar
8. vegetable oil
9. several laurel leaves
10. pinch of sugar (optional)

Cooking sequence

Consistently following the recipe, take the mushrooms, wash them, clean them of debris, leaves, and specks. Small mushrooms in jars can be especially beautiful; we leave them as is. Large, fleshy mushrooms are best divided into several parts. Dip them in lightly salted water and cook them for 40 minutes . Place the boiled mushrooms in a colander and allow the water to drain completely.

At this time, put the frying pan on the fire, pour in vegetable oil. Let it warm up. Cut the onion into half rings and fry in vegetable oil. Add spices - salt, pepper, chopped garlic. When the onions are browned, add the mushrooms. Mix well so that the spices and onions are evenly distributed with the mushrooms. Fry for 10-12 minutes. Add a can of tomato sauce (if you don’t have it on hand, you can make your own tomato sauce).

If the mixture with tomato sauce is too thick, adjust the recipe a little by adding water. We wait until the mixture boils. Then cover the pan with a lid and simmer over low heat for about 40 minutes , depending on the volume of the mixture. For such a volume of mushrooms as in this recipe, you will need a large frying pan. You can prepare the dish in several batches. At the same time, distribute the amount of onion, tomato sauce and spices evenly to the mushrooms. About 15 minutes before cooking, add bay leaves to the dish.

For a more interesting and piquant taste, you can add a pinch of sugar. This is optional for the recipe, but will make your dish taste more interesting.

When the mushrooms and tomato sauce with spices and onions are cooked, we proceed to the second stage of the preparation recipe. We prepare the jars. In order for the dish to be stored in them for a long time and safely, the jars must be well sterilized. Don't forget about the lids - they also need to be boiled. Before pouring the dish into jars, they need to be dried. Carefully wipe the inside of the jar with napkins . Lay out the finished dish, roll up the jars tightly and place the lid down in the far corner, covering with a towel. When our preserved food has cooled down, it can be consumed or removed and hidden with other preparations until the right time.

Honey mushrooms in marinade for the winter - step-by-step recipe with photos

These honey mushrooms in a marinade for the winter conquered everyone who tried them. Be sure to try to cook them, and our step-by-step description with photos will help you do it right!

Honey mushrooms are probably the most favorite mushrooms among lovers of “quiet” hunting.

https://www.youtube.com/watch?v=AU32F6Xtd6g

There are never enough of such mushrooms: once you come across a mushroom place, you definitely won’t be left without trophies.

In one place you can collect a whole bucket, and sometimes even more.

Cooks also love honey mushrooms.

They are not difficult to process; just cut off the stem from the mycelium, if this was not done in the forest, and then rinse well.

At the moment of washing, both the debris and the lower “skirt” of mature mushrooms will be removed from the mushrooms.

Before marinating, honey mushrooms, like other mushrooms, need to be boiled and then simmered a little in the marinade.

Honey mushrooms in marinade for the winter

Honey mushrooms are quite delicate mushrooms. They break and crumble very easily, so we will handle the mushrooms with the utmost care. We will reject wormy mushrooms if we have any.

For 1 half-liter jar:

• about 1 kilogram of fresh mushrooms,
• glass of water,
• 4-5 pcs. allspice and peppercorns,
• laurel leaf,
• one and a half tablespoons of table vinegar,
• table spoon of sugar,
• 2 pieces of cloves,
• a small spoon of salt.

Cooking sequence

Gently but thoroughly wash the mushrooms using a large container. You need to rinse several times, draining the water and filling the bowl with new water. If there are a lot of mushrooms, then it is advisable to use a basin.

Place the washed mushrooms in a saucepan, fill with water and add salt. If there are a lot of mushrooms, at first they may have difficulty fitting into the pan. But literally after the water boils, the volume of the mushrooms will decrease. After boiling, cook the mushrooms for 50 minutes over low heat.

Let's prepare the spices for the marinade.

Pour water into the pan. We calculate something like this: for a half-liter jar we need about a glass of water, one and a half tablespoons of vinegar, 1 large spoon of sugar and 1 small spoon of salt.

Usually I make the marinade to taste: I focus on the above proportions, but then I taste the marinade and can also add the listed ingredients if I deem it necessary.

For a half-liter jar I take 2 pieces of cloves (not worth any more), 1-2 laurel leaves, 5 pieces of peppercorns and 4 pieces of allspice.

Add mushrooms to this marinade and boil for 5 minutes.

We sterilize the jars with steam. Boil the lids.

Place the mushrooms in sterile jars.

Cover the jars with lids (don’t screw them on yet).

Place the jars of honey mushrooms in warm water in a pan on a stand and sterilize for 10 minutes. We count the time from the beginning of boiling.

After this, we take out the jars, tighten the lids, and turn the jars over.

Serve pickled mushrooms with sunflower oil and onions. You can add dill if you wish. It is recommended to store preserved mushrooms in the refrigerator, no more than until the next season.

Prepare honey mushrooms in marinade for the winter according to our recipe and bon appetit!!!

Source: https://pro-sousi.ru/opyata-v-marinade-na-zimu/

Mushrooms in tomato sauce: TOP-6 recipes for every taste

Tomatoes and onions are perhaps the most popular combination when it comes to pickling vegetables and forest products. Let's cook mushrooms in tomato sauce for the winter. We have selected recipes that are proven and very tasty. Photos, step-by-step explanations and important details for composition and preparation await you. We have prepared the same convenient selection for delicious mushroom caviar with carrots and five versions of porcini mushrooms.

Today we suggest preparing forest gifts in different ways. In strict minimalism and in the best ensembles of mushrooms and vegetables. Particularly interesting are blue beans and beans, which we already love in canned salads. New ingredients add an almost meaty richness and solidity to the preserved mushrooms.

We will need budget products. And in terms of effort, almost all algorithms are ideal - even without sterilization! Cut, simmer and place the hot mixture into clean jars for sealing.

• If you already know what mushrooms you want to make in tomatoes, look at the table of contents. We hope you find what you need here.

Quick navigation through the article:

PS Life hacks: what to cook from different forest products

Without a doubt, every housewife can easily handle mushrooms without regard to famous chefs. And yet, it’s also worth listening to the advice of chefs. Below we publish a useful reminder for you. The mushroom season is not that long. We wish you inspiration in finding the best solutions for the winter!

What to put in jars and what to dry for spectacular photos with mushroom garlands.

Remember to be careful. Use only those gifts of the forest that you know well. And may your mushroom preparations turn out excellent year after year!

Well, have you already decided which option to prepare? Mushrooms in tomato sauce for the winter are almost mandatory recipes for a friendly family. Use algorithms with photos, and if something is not clear, write questions in the comments.

How to cook mushrooms in tomato sauce for the winter

The simplest and most beautiful preparation with onions. And even the no-hassle sauce is a store-bought favorite. Try a mushroom appetizer without distracting competitors!

• Mushrooms (already cooked) -1 kg
• White onion - 1 kg (cut into half rings)
• Tomato sauce - 500 g (store-bought)
• Vegetable oil (odorless) - 100 ml
• Table vinegar (9%) – 80-100 ml
• Sugar - 80-100 g
• Salt - optional, we spend about 1 tbsp. spoons without a slide
• Black peppercorns - 5-6 peas or to taste
• Bay leaf - 2 leaves or to taste

• The yield of blanks is up to 2.8 liters.
• For our taste, saffron milk caps, milk mushrooms, honey mushrooms, chanterelles, white and Polish mushrooms are especially good in solo-suns.
• We like our sauces spicier, so we often modify mild store-bought ones by crumbling chili pepper to taste. And the classic choice is Krasnodar or Georgian according to Soviet GOST.

We will boil the well-washed gifts of the forest in advance. How long to keep at a moderate boil depends on the type.

So, milk mushrooms will need up to 20 minutes, and honey mushrooms and Polish ones - up to 40. White mushrooms are also not cooked for long - from 30 minutes, and chanterelles and boletuses - up to 20 minutes. Russulas, boletus mushrooms, moss mushrooms, morels - 30-40 minutes.

You can navigate this way: while the mushrooms float, cook some more. Once you have settled to the bottom, it means you are completely ready.

We need approximately identical mushroom pieces, as in the photo below. If the forest gifts are very different in size, we will cut the large ones, adjusting them to the medium ones from the batch.

Fry the onion in half rings in oil in a deep frying pan with a thick bottom. This will protect against burning. We only need to soften the onion, and not gild it.

We put our minimum set of ingredients in a deep saucepan, pour in the sauce and let it boil on the stove. Turn the heat up to medium: this way the future deliciousness will simmer for another 30 minutes.

Place the hot mixture directly from the pan into jars. Convenient for containers up to 1 liter.

Close the packaged salad hermetically and let it cool slowly under a blanket. We store it in an apartment, away from the warmest rooms.

“Brilliant simplicity” with tomato paste

You don't even need to go to the store for a large package of ketchup or Krasnodar. This simple recipe has the most neutral taste. It will easily decorate sautés, stews and purees in any kitchen.

• Mushrooms (we have honey mushrooms, fresh) - 1 kg
• Tomato paste - 200 g
• Vegetable oil - 3 tbsp. spoons
• Water - ½ cup + as needed
• Vinegar (9%) - 2 tbsp. spoons
• Salt - 1 tbsp. spoon
• Sugar - 2 tbsp. spoons
• Bay leaf - 1 pc.
• Pepper (black, peas) - 4 pcs.
• Cloves - 3 pcs.

• The preservation yield is up to 1.3 liters.
• We take fresh tomato paste, domestically produced, without extra E-sheks.
• You can do without spices or, conversely, add to taste. Think of rolling as making ketchup. If you have already found your signature set of spices for tomato fillings, put the exclusive one to work.
• In the average case, the gifts of the forest will be decorated with garlic, onion, parsley, dill, cloves, black and allspice, nutmeg and the Italian trio (thyme, oregano, rosemary - dried and without fanaticism).

Just as easy as the recipe above. We boil the main characters of the dish. Using a knife, adjust the pieces to medium size.

Place the ingredients in a saucepan without spices. Stir and simmer over medium heat for 40 minutes.

The “low simmer” state is what we need. Stir regularly. If the water evaporates, add little by little.

Pickled honey mushrooms

The recipe for pickled mushrooms may differ for each housewife, but the fundamental principles of preparation are the same for everyone. The difference can be spices and fillers (you can cook honey mushrooms in tomato juice, with onions).

Ingredients

• — Jars (preferably half-liter), — honey mushrooms (1 kg boiled), — water (1 tbsp.), — salt (1 tbsp.), — sugar (1 tsp.), — vinegar (partial tbsp.) l.), - spices (cloves, pepper, bay leaf).

Preparation

Fill the mushrooms with water and bring to a boil. Skim off the foam if necessary. We drain the water. Without washing the mushrooms, pour a glass of boiling water, add spices, salt and cook over low heat for about half an hour - 40 minutes. At the end of cooking, you need to add vinegar (acetic essence - a little less than a teaspoon).

Sterilize the jars and dry them. Place the mushrooms with the prepared marinade in jars. Twist or roll up. Place in a warm place overnight. Then store in a cool place.

Before serving

Rinse the mushrooms and let the water drain. Add onion, you can sprinkle with vinegar and pour over vegetable oil.  

1. 12 Sep 2012 ...
   Instant pickled mushrooms The easiest recipe for pickling mushrooms. Learn how to pickle honey mushrooms for the winter.
2. Marinated honey mushrooms
   are the most popular appetizer for mushroom lovers.
   For all lovers of pickled mushrooms,
   we present the most popular...
3. Honey
   mushrooms are our whole family’s favorite mushrooms; first we collect them, small, beautiful ones, then wash them and marinate them. I offer you the most...
4. Pickled honey mushrooms
   . Pour boiling water again into the saucepan with mushrooms - 1 liter. This will already be a marinade. Add salt, sugar, garlic,...
5. How to make pickled mushrooms
   is simple. Wash the mushrooms thoroughly, pour a glass of boiling water, bring to a boil, simmer for 20 minutes over low heat...
6. Honey mushrooms
   are at least one position inferior in nutritional value to milk mushrooms and porcini mushrooms, but it is still worth pickling them for the winter.
   Marinating again
   ...
7. Marinated honey mushrooms
   in tomato sauce for the winter. The juicy taste of mushrooms in a spicy tomato sauce with aromatic spices... yes to a glass of vodka...
8. 10 Oct 2014 ...
   How to cook
   pickled honey mushrooms
   : a recipe for preparations for the winter, a quick snack option and the subtleties of pickling, look on the website ...
9. Step-by-step recipe for pickling honey mushrooms with
   photographs.
10. Pickled honey mushrooms
    - not a single feast is complete without them. They are easy to prepare with your own hands. Here is a favorite recipe for delicious, mouth-watering...

Category: Recipes with mushrooms.

Source: https://gribochik.ru/recepty/recepty-s-gribami/2472-marinovannye-opjata.html

Mushrooms in tomato sauce with onions and carrots for the winter

One of the richest mushroom compositions with a smooth and distinctly sweet taste. Even picky teenagers love it!

• Any mushrooms (boiled) - 2.5-3 kg (this is the weight of ready-made mushrooms!)
• Onions – 1 kg
• Carrots – 1 kg
• Tomato paste (fresh) – 500 ml
• Sugar - 180-200 g
• Table vinegar (9%) – 230-250 ml
• Salt - 2 tbsp. spoons

• The yield of the blanks is about 5 liters. For smaller quantities, count the ingredients proportionally.
• In our opinion, this is one of the best compositions for a mushroom mixture.

If necessary, cut the boiled forest beauties into medium sizes. Bite size pieces are fine.

Chop carrots and onions into your favorite size - like for a soup fry or a layered holiday salad. In this recipe, medium-sized cutting is only a plus.

Simmer a mixture of vegetables in oil in a deep frying pan. First add the onion, stir for a couple of minutes and add the carrots. We don't need any burns or crusts. Just soften the texture and combine the flavors.

Transfer the ingredients into a large saucepan. Put the vinegar, as they say, according to your faith. :)

Many experienced cooks believe that it is better to put it at the very end - 5-7 minutes before readiness. We sometimes follow this advice, sometimes we don’t... We didn’t notice any difference in shelf life or taste. But if you are very afraid that the acid will evaporate, then use vinegar in your preparations only in the last 5 minutes of cooking.

You need to simmer the mushroom salad with carrots for 40 minutes. Low simmer and stirring is required. Everything is very similar to what we have already done above.

Our recipes are extremely simple: we will again do without sterilization. Hot mix in jars, cover, wait for cooling and transfer to storage.

Mushrooms in tomato and pepper sauce

Sweet pepper, preferably red, is the main difference between this option. We offer you a concise video - presentation based on photos. Just a minute and a half of watching and the pickled mushrooms are ready!

• Fresh mushrooms – 1 kg
• Tomatoes – 2 kg
• Sweet pepper (red) - 2 pcs. (+/-200 g)
• Garlic - 2 heads (each the size of a chicken egg)
• Khmeli-suneli seasoning – 1 sachet
• Sugar - 100 g
• Salt - 2 tbsp. spoons, perhaps heaped (try it!)
• Vinegar - 50 ml

Beans with mushrooms in tomato

The only recipe with sterilization. There will also be more hassle because of the beans. You need to boil the beans by soaking them in cold water overnight. But as a result, you will get a hearty winter side dish or a luxurious addition to stewed cabbage, soup, or even vinaigrette. It’s so easy for this roll to find a place on the family menu!

• Oyster mushrooms (others are possible) - 500 g
• White beans - 200 g (dried)
• Onions - 2 pcs. (average)
• Garlic - 4 cloves or to taste
• Tomatoes - 200-250 g
• Vegetable oil - 150 ml
• Sugar - 1 tbsp. spoon
• Salt - 1.5 tbsp. spoons, we don’t have a slide, but try it!

The yield of preservation is about 1 liter.

Soak the beans in cold water the night before. In the morning, boil until almost done.

Boil the oyster mushrooms and cut them into small sizes - close to the size of one or two beans.

Chop the onion into small cubes and fry for 2-3 minutes until translucent. Add sliced ​​mushrooms to it and simmer everything together for another 5 minutes over medium heat, stirring.

We crush the tomatoes in a blender. You can do it directly with the skin. Or pre-clean for maximum tenderness of the pour.

Combine boiled beans, onion-mushroom mixture and tomato puree in a saucepan. Add salt, sugar and mix. Simmer over low heat under the lid for 20 minutes. At the end, add the garlic (pass through a press).

We transfer the hot snack into jars and cover with lids. All that remains is to sterilize in a saucepan with water. Place a towel on the bottom, warm water up to the hangers of the cans. Sterilization time:

• 500 ml - 25 minutes
• 1 liter - 35 minutes

Roll up tightly and let cool. We store it in the apartment.

Mushroom salad with eggplant

The last recipe is both piquant and tasty, and without sterilization. Blue fans will love it!

• Blue - 2 kg
• Mushrooms – 1 kg
• Onion – 500 g
• Tomatoes – 1 kg
• Garlic - 2 heads (medium, i.e. like a chicken egg)
• Red pepper (ground) - ½ tbsp. spoons
• Salt - 1 tbsp. spoon, try it, but most likely it will be heaped
• Sugar 1-2 tbsp. spoons
• Table vinegar (9%) - 2.5 tbsp. spoons

Cooking - in the video from an experienced housewife.

PS Important rules in mushroom cooking

This is the case when the safety of raw materials is extremely important in kitchen chores. Just one toadstool in a batch and severe poisoning is inevitable. It is often fatal.

• For some time we trusted a mushroom picker we knew from the market and the onion test. When cooking mushrooms, add the head of the onion. If it turns blue, it means there is a poisonous sample in the mixture. And if not, then you can put the reserves to work.
• But this test is insufficient and inaccurate! Never rely on it.
• Protect yourself by purchasing or collecting only familiar mushrooms. And ruthlessly throw out of the basket everything that is even slightly embarrassing.

Milk mushrooms in tomato: key nuances in preparation

If you decide to prepare milk mushrooms for the winter, you need to be responsible when choosing mushrooms. Young specimens are perfect for preserving and salting for the winter season. If you have milk mushrooms with broken caps, not whole, spotted and quite old specimens, then it is better to refuse to use them. Wormy samples are absolutely not suitable for blanks.

Before using milk mushrooms, they must be cleaned as thoroughly as possible with a coarse brush and rinsed with a sponge. It is recommended to put clean mushrooms that will be sorted into oak barrels, glassware or any enamel container.

Often during the cooking process, many housewives are faced with the fact that they taste a little bitter. To get rid of the bitter taste, you must first perform the process of soaking them. This may take at least 12 hours, but no more than 3 days. In this case, you need to make sure that the water is changed to clean water every three hours. Completing this process will make it possible in the future to make the milk mushrooms in the tomato not bitter, but to give them a delicate taste.

Ingredients for “Canned mushrooms in tomato”:

• Mushrooms (any kind, raw. I used Polish) - 1.5 kg
• Onions (about 1 kg) - 5 pcs.
• Tomato sauce (any, not very concentrated) - 0.5 l
• Vegetable oil (for frying onions) - 100 ml
• Vinegar (9% to taste) - 50 ml
• Sugar (to taste. It all depends on the acidity of the tomato sauce) - 100 g
• Salt (to taste + 4 tsp for boiling mushrooms) - 1 tbsp. l.
• Spices (I used bay leaf and black peppercorns) - to taste
• Water (for boiling mushrooms) - 2 l
• Citric acid (for boiling mushrooms) - 2 tsp.

Cooking milk mushrooms in tomato: what needs to be prepared?

If you take various cooking recipes, you will notice that they all differ mainly in what additional components will be put in the jar: herbs, vegetables and spices. Cooks and specialists who have been working with this type of mushroom for a long time put the following well-known spices in jars for twisting:

• carnation;
• peppercorns;
• dill;
• Chile;
• Bay leaf;
• different types of dried herbs.

Among the additional components that can also be used, fairly budget and affordable products are most often chosen. Milk mushrooms in tomato can be additionally prepared using various herbs, vegetables and even legumes. Many people often ask what is the secret of the meaty taste of already cooked mushrooms. Everything here is very simple, since it is enough to combine components such as eggplants and legumes. In addition, the following vegetables are often found in the preserved food presented:

• onion;
• tomatoes;
• garlic;
• carrot;
• horseradish;
• pepper.