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All herbs are rich in vitamins. It is not for nothing that in many countries there is a tradition of eating them at every meal, and always fresh. Among all representatives of greens, parsley holds the record for beneficial properties. The unique vitamin and mineral composition of this spicy herb makes it simply irreplaceable in the daily menu. Low calorie content and the presence of almost all vitamins in considerable quantities are its main advantages. It contains 3 times more vitamin C than lemons, and much more vitamin A than carrots. The very high content of potassium and calcium makes it very useful for swelling of any nature and problems with teeth. Only women in an interesting position should treat it with caution. It increases the tone of the uterus.
This beneficial herb should be consumed daily. There are no problems with this in spring, summer and autumn. Of course, in the cold season you can buy parsley in the store. But will it be useful? To grow greens indoors, they are thoroughly fed with fertilizers, which contributes to the accumulation of harmful nitrates. And the price for it in winter bites. Therefore, the best way is to prepare it at the height of the season. Many 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 as part of adjika. This dish, traditional for the Caucasus, has taken root among us. There are a lot of recipes for parsley adjika for the winter. The main ingredients are herbs, hot peppers, garlic. Any additive makes this dish original and can greatly change its taste.
Green adjika
This is almost a classic recipe. Adding bell pepper makes the preparation even more vitamin-packed. And the paste-like state will allow this dish to be used both as 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 through and wash the greens.
Place the finely chopped greens into a blender bowl and chop well. Remove the washed bell peppers from seeds, cut them, add them to the greens, and continue chopping. Prepare garlic and hot pepper.
Grind the greens along with garlic and hot pepper until pureed. Now the adjika needs to be seasoned with vinegar, salt and sugar. After thorough mixing, place the adjika into dry, sterile jars. It is better to store rolled jars in the refrigerator.
The following recipe uses quite a bit of celery leaves.And horseradish leaves will not only add spice, but will also allow you to preserve parsley adjika for a long time.
Adjika with horseradish leaves
Not everyone likes the specific smell and taste of celery. But the benefits from it are enormous. Combined with the spicy taste of horseradish leaves and a lot of garlic, as well as hot pepper, 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;
- hot pepper – 600 g;
- garlic – 200 g;
- dill – 200 g;
- horseradish leaves – 20 pcs.;
Season with salt and 9% vinegar to taste.
Grind the thoroughly washed greens using a meat grinder or blender.
Prepare garlic and hot pepper. Grind in a blender and add to the greens.
To prepare such a quantity of hot pepper, you will have to wear rubber gloves, otherwise you can simply burn your hands.
Season the greens with salt and mix well. Make a hole in it, add vinegar little by little, mix and be sure to taste it. If it suits us, after infusion, the jars of herbs can be rolled up for winter consumption or put in the refrigerator and eaten immediately after cooking. Store the workpiece in a cool place.
The following recipe uses horseradish roots rather than leaves. In this case, the spiciness of the seasoning increases and the preservation improves. Sweet peppers and tomatoes added to parsley adjika for the winter significantly expand its scope of application. This sauce can be served not only with meat, but also with vegetables, pasta, buckwheat, and rice.
Adjika with tomatoes and horseradish
To prepare we will 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 each. spoons.
Vinegar is added to taste. Its quantity depends on the ripeness and sweetness of the tomatoes.
Wash the greens and horseradish well, dry them, and grind them through a meat grinder with a fine nozzle.
We peel the garlic and both types of peppers, and also grind them using a meat grinder. We do the same with tomatoes. Mix all the vegetables, add salt, sugar, season with vinegar to taste and package in dry, sterile jars. They can be covered with plastic covers. This parsley adjika should be stored in the refrigerator.
If you can’t use tomatoes for some reason, you can easily make this preparation with tomato paste. It will have a richer taste.
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 spoil.
To prepare this preparation we will 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 the greens, peeled garlic and bell pepper. Grind vegetables in a meat grinder or using a blender. Add all other ingredients and mix well. Place this adjika in sterile jars and seal with plastic lids. The product should only be stored in the refrigerator.
Tasty and healthy adjika made from parsley with various additives will enrich your menu. In winter, it will help cope with vitamin deficiency. And the unique aroma of greenery will remind you of warm summer days.
