Russian Vegetable Saute
Let us cook delicious and aromatic vegetable sauté. In the summer, I often cook it as a side dish for oven-baked meat, shashlik, turkey or homemade chicken. Saute vegetables in this recipe can be preserved for the winter. To do this, 5 minutes before the end of cooking sauté, you must add 50 ml of 9% table vinegar. After mixing and stewing the vegetables for 5 minutes, put them in sterilized glass jars, cover them with metal lids and roll them up using a typewriter. Wrap the blanks in a blanket and leave to cool. Ready preservation can be stored all winter in a cool dark place.