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All herbs are rich in vitamins. No wonder in many countries there is a tradition to use them at every meal, and always fresh. Among all the representatives of greens – parsley is the champion in useful properties. The unique vitamin and mineral composition of this spicy herb makes it simply indispensable in the daily menu. A small calorie content and the presence of almost all vitamins in a considerable amount are its main advantages. Vitamin C in it is 3 times more than in lemons, and vitamin A is much more than in carrots. The very high content of potassium and calcium makes it very useful for edema of any nature and problems with the teeth. Only women in an interesting position should be treated with caution. It increases the tone of the uterus.
Such a useful herb should be consumed daily. In spring, summer and autumn, this is not a problem. Of course, in the cold season, parsley can be bought at the store. But will it be useful? To grow greens in closed ground, it is thoroughly fed with fertilizers, which contributes to the accumulation of harmful nitrates. Yes, and the price of it in the winter bites. Therefore, the best way out is to prepare it at the height of the season. Many people dry parsley for the winter. It is good for seasoning first courses and as a spicy addition to second courses, but in winter you want fresh herbs. It is in this form that it can be preserved. It is perfectly preserved in the composition of adjika. This dish, traditional for the Caucasus, has taken root with us. There are a lot of recipes for parsley adjika for the winter. The main components are herbs, hot peppers, garlic. Any addition makes this dish original and can greatly change its taste.
Green adjika
This is almost a classic recipe. The addition of bell pepper makes the preparation even more vitamin. And the pasty state will allow you to use such a dish both in the form of a sauce for meat or fish, and as a spread on sandwiches.
To prepare it you will need:
- parsley – 1 kg;
- dill greens – 400 g;
- sweet pepper – 2 kg;
- hot pepper – 16 pcs.;
- garlic – 400 g;
- vinegar 9% – 200 ml;
- salt – 4 tbsp. spoons;
- sugar – 8 tbsp. spoons.
The process of preparing this delicious seasoning is quite simple. We sort, wash the greens.
Finely chopped greens are sent to the blender bowl, chop well. We free the washed sweet pepper from the seeds, cut it, add it to the greens, and continue to chop. Prepare garlic and hot peppers.
Grind the greens together with garlic and hot pepper until mashed. Now adjika needs to be seasoned with vinegar, salt, add sugar. After thorough mixing, we lay out the adjika in dry sterile jars. Rolled jars are best stored in the refrigerator.
The following recipe contains quite a lot of celery leaves. And horseradish leaves will not only add spice, but also allow you to keep adjika from parsley for a long time.
Adjika with horseradish leaves
Not everyone likes the specific smell and taste of celery. But the benefits are huge. Combined with the spicy taste of horseradish leaves and lots of garlic and hot peppers, this spicy seasoning is perfect for meat.
To prepare it you will need:
- parsley and celery leaves – 1 kg each, petioles are not used in this recipe;
- žgučego perca – 600 g;
- garlic – 200 g;
- dill – 200 g;
- horseradish leaves – 20 pcs.;
Season with salt and 9% vinegar to taste.
Grind thoroughly washed greens with a meat grinder or blender.
Cooking garlic and hot peppers. Grind with a blender and add to the greens.
To prepare this amount of hot peppers, you will have to wear rubber gloves, otherwise you can just burn your hands.
Season the greens with salt, mix well. We make a recess in it, add a little vinegar, mix and be sure to taste it. If it suits us, after insisting, jars of greens can be rolled up for winter consumption or put in the refrigerator and eaten immediately after preparation. Store the workpiece in a cool place.
The following recipe does not use horseradish leaves, but horseradish roots. The sharpness of the seasoning in this case increases, and the preservation improves. Sweet peppers and tomatoes added to parsley adjika for the winter significantly expand its scope. This sauce can be served not only with meat, but also with vegetables, pasta, buckwheat, rice.
Adjika with tomatoes and horseradish
For the preparation we need:
- sprigs of parsley and dill – 4 large bunches each;
- garlic – 480 g;
- horseradish root – 6 pcs.;
- bell pepper – 20 pcs.;
- hot pepper – 40 pcs.;
- red tomatoes – 4 kg;
- salt and cane sugar – 8 tbsp. spoons.
Vinegar is added to taste. Its amount depends on the ripeness and sweetness of the tomatoes.
Wash greens and horseradish well, dry, scroll through a meat grinder with a fine nozzle.
We clean the garlic and both types of peppers, also grind them with a meat grinder. We do the same with tomatoes. We mix all the vegetables, add salt, sugar, flavor with vinegar to taste and pack in dry sterile jars. They can be closed with polyethylene lids. This parsley adjika should be stored in the refrigerator.
If for some reason it is impossible to use tomatoes, such a preparation can also be made with tomato paste. It will have a richer flavor.
Parsley adjika with tomato paste
A lot of sugar and tomato paste will provide it with a pronounced taste, and a considerable amount of garlic will not allow it to deteriorate.
To prepare this blank we need:
- parsley – 0,5 kg;
- garlic – 225 g;
- bell pepper – 0,5 kg;
- thick tomato paste – 1 kg;
- vegetable oil – 300 ml;
- sugar – 90 g;
- salt – 100 g;
- ground hot pepper – 3 teaspoons.
Wash greens, peeled garlic and bell pepper. Grind vegetables in a meat grinder or with a blender. Add all other ingredients and mix well. Lay out such adjika in sterile jars and cork with plastic lids. The product should only be stored in the refrigerator.
Tasty and healthy adjika from parsley with a variety of additives will enrich your menu. In winter, it will help to cope with vitamin deficiencies. And the unique aroma of greenery will remind you of warm summer days.
