- tomatoes - 2,5 Kilogram
- onions - 0.5 Kilogram
- carrots - 0.5 Kilogram
- sweet pepper - 0,5 Kilogram
- apples - 0.5 Kilogram
- garlic - 300 grams
- bitter pepper - 1 piece
- a bunch of parsley - 1 Piece
- celery - 1 Piece
- vegetable oil - 1 glass
- salt and pepper - - To taste
1. Peel the carrots and onions. Thoroughly rinse the tomatoes, apples and peppers. Remove the core from apples and peppers. Cut vegetables in small pieces, pass through a meat grinder. You can also use a blender for grinding. 2. Transfer the "vegetable mashed potatoes" into a saucepan. Add salt and pepper, pour with vegetable oil. Cook on low heat for 3 hours, stirring occasionally. 3. Thoroughly rinse and cut all the greens. Peel the garlic and crumble. Add chopped garlic and greens in vegetable puree. Continue to cook for another 15 minutes. Spread the vegetable eggs on sterile jars. Seal with lids and wait for complete cooling. Remove the jars in a dark cool place.
Servings: 3