Fire of tomatoes and spicy garlic. Ogonyok sauce for the winter (from tomatoes and peppers) - recipe with step-by-step photos

Tomatoes “Ogonyok” - a recipe for a fiery snack

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The spicy, thick preparation for the winter has the consistency of adjika and a sharp, aromatic taste. It goes amazingly with jellied meats and meat dishes. Thanks to essential oils, it is useful in the cold season as a cold prevention. We offer two recipes for preserving Ogonyok tomatoes, which will come in handy for the winter table.

Tomato preparation “Ogonyok” with horseradish addition

Tip: When grinding horseradish root in a meat grinder, you should put a thick plastic bag over the bell of the unit and secure it with an elastic band. This simple device will protect the mucous membranes of the eyes and nose from irritation.

Required products and their quantity:

• one kilogram of ripe tomatoes, you should take meatier varieties than for preparing tomato juice;
• 100 grams of horseradish root, use the thickest rhizomes from the bush for harvesting;
• 100 grams of garlic;
• one or two teaspoons of coarse table salt;
• one teaspoon of granulated sugar.

The method and subtleties of preparing a “thermonuclear” horseradish supplement to the diet:

1. Wash the tomatoes, remove spoiled areas and stems, cut into small pieces that are convenient for grinding in a meat grinder or blender.
2. Peel and wash the garlic.
3. Puree the tomatoes in any convenient way at the same time as the garlic cloves.
4. Wash the horseradish roots thoroughly with a brush and remove the top peel.
5. Grind the peeled roots in a meat grinder.
6. Mix garlic-tomato puree and horseradish mixture.
7. Season the sauce with salt and granulated sugar.
8. Mix thoroughly and place in dry-sterilized jars.
9. Seal tightly and store.

Note: The finished sauce does not need sterilization and the addition of vinegar due to the large amount of essential oils, however, after six months it can lose its aroma and pungency in significant quantities.

Required products and their proportions:

• five kilograms of overripe tomatoes of various sizes;
• one hundred grams of hot capsicum of varying degrees of maturity;
• two hundred grams of garlic;
• a glass of granulated sugar;
• ten level teaspoons of salt;
• five large spoons of vinegar.

Cooking method:

1. Wash the tomatoes, remove spoiled areas and stems, chop into pieces convenient for a meat grinder or food processor.
2. Wash the pepper thoroughly and dry on a towel.
3. Wear disposable rubber gloves and clean the pods from seeds and membranes. (Gloves will help avoid burns that may occur when working with hot peppers).
4. Peel the garlic cloves and rinse them under the tap.
5. It is best to grind all the vegetables mixed together so that the resulting sauce is homogeneous.
6. Add vinegar, granulated sugar and salt to the finished puree, stir thoroughly.
7. It is preferable to sterilize containers for preservation using a dry method, in the oven, and wait until the jars have cooled down, in order to avoid a sharp contrast between the hot dishes and the cool vegetable mass.
8. The finished sauce does not require additional heat treatment; it is poured into jars and sealed immediately.

The workpiece is stored for a long time in a cellar or basement without any signs of deterioration.

Thanks to the high concentration of essential oils, the dish is useful during the season of colds and viral infections.

Tomato salad “Ogonyok” with bell pepper for the winter

This version of the salad is more gentle and is suitable as a vitamin supplement to the diet even for the youngest members of the family, since it is prepared without horseradish.

Number of required products:

• one kilogram of ripe tomatoes, you can take substandard vegetables, that is, different in size and slightly crushed;
• one kilogram of sweet pepper;
• one head of garlic;
• two teaspoons of table salt.

Method for preparing Ogonyok preparation for the winter:

1. Wash the tomatoes, remove stems and spoiled areas, cut into small pieces.
2. Wash the pepper thoroughly, remove the seeds and internal membranes, and cut as desired.
3. Peel the garlic and rinse under the tap.
4. Grind the vegetables in a food processor or meat grinder, mixing together to obtain a more uniform consistency of the finished product.
5. Add salt to taste and place in prepared container.
6. Cover with plastic or screw caps.
7. Store in the refrigerator.

Winter salad has a variety of names. People call it different names. Some are a gorloder, others are a crap or a crap snack, others are familiar with the name adjika. But in all these variations, one thing remains unchanged - the spicy taste and ripe tomatoes as the main ingredient.

It is worth noting that most fire recipes do not require much time to prepare, and the enormous benefits and hint of spiciness will make it indispensable in your home!

The only important tool for preparing this delicacy is a meat grinder (or blender). After all, it is thanks to it that the flame turns out to be homogeneous and pleasant to the taste.

When choosing between a mechanical meat grinder and an electric one, you should understand their features. In an electric meat grinder, the food will be cut, but in a mechanical grinder, it will be ground. And when preparing a fire, it is preferable, of course, to grind vegetables.

How to prepare Ogonyok salad for the winter - 15 varieties

There is nothing unusual or complicated in this recipe, but with a minimum of time and effort a wonderful appetizer will appear on your table.

Ingredients:

• Tomatoes - 4 kg.
• Bell pepper - 2.5 kg.
• Hot pepper - 150-200 gr.
• Garlic - 900 gr.
• Salt, sugar, vinegar to taste

Preparation:

Prepare all ingredients and grind them in a meat grinder. Finally, mix everything well.

It is better to twist the vegetables one by one so that they mix directly themselves.

For lovers of unusual tastes, you can add nuts to the flame.

Ingredients:

• Tomatoes - 1 kg.
• Walnuts - 100 gr.
• Hot pepper - 2 pcs.
• Bell pepper - 5 pcs.
• Garlic - 250 gr.
• Dill and parsley to taste
• Vinegar 1-2 tbsp. spoons
• Sunflower oil - 2 tbsp. spoons
• Salt - 1 teaspoon
• Sugar - 2 tbsp. spoons

Preparation:

We pass all the components of our recipe through a meat grinder. Then add salt, sugar, vinegar and vegetable oil. Place into jars.

If the flame turns out to be very sharp, then when serving, you can mix it with sour cream.

Bell pepper is an important ingredient in winter preparations. And adding it to the flame will add brightness to the dish.

Ingredients:

• Tomatoes - 1 kg.
• Bell pepper - 1 kg.
• Garlic - 100 gr.
• Salt - 2-3 teaspoons

Preparation:

Grind the pre-peeled vegetables in a meat grinder and add salt. The seasoning in a jar should only be stored in the refrigerator, since this recipe contains no preservatives.

Another type of fire is the presence of eggplants in it, which undoubtedly add tenderness to the dish.

Ingredients:

• Eggplant - 1.5 kg.
• Sweet pepper - 0.5 kg.
• Hot pepper - 1 pc.
• Garlic - 150 g.
• Sugar - 80 g.
• Vinegar - 9% - 6 tsp.
• Salt - 1 tbsp. l.
• Vegetable oil - to taste

Preparation:

Cut the eggplants into slices (about 7mm). Fry them in oil until soft. Pass bell pepper, garlic and hot pepper through a meat grinder. Then add salt, sugar and mix. Place eggplants and pepper-garlic mixture in layers in jars. Add 2 teaspoons of vinegar on top. Close the jars with sterilized lids and place them in a saucepan (with a thin cloth on the bottom) with cold water.

Water should not reach the lids so that it does not get inside when boiling.

Cook everything for 10 minutes after the water boils.

Ogonyok, like any dish, can be rich in flavor additives. Adding various spices to a seemingly ordinary recipe will help with this.

Ingredients:

• Tomatoes - 10 kg.
• Garlic - 3-4 cloves
• Onion - 0.5 kg.
• Vinegar - 300 ml.
• Sugar - 750 gr.
• Salt - 100 gr.
• Cinnamon, cloves, black and allspice - 0.01 gr.
• Mustard - 0.5 gr.

Preparation:

Place the tomatoes in a saucepan and pour boiling water over them. Next, cool under running water, remove the skin and cut into wedges. Cut the onion into rings. Place tomatoes and onions in a saucepan and cook until reduced in volume. Grind the garlic with salt. Place cinnamon, cloves, ground pepper, and mustard in cheesecloth and throw into boiling water. Add salt, sugar and crushed garlic for 15 minutes. until the end of cooking. Pour the hot mixture into jars and sterilize.

For those who are concerned that the preparations may not last until winter, a fermented recipe should be used. During cooking, excess gases escape and then you can safely roll up the jars without fear that they will swell.

Ingredients:

• Tomatoes - 5 kg.
• Garlic - 8 heads
• Bell pepper - 20 pcs.
• Hot pepper - 6 pods
• Horseradish root (grated) - 1 cup
• Salt to taste

Preparation:

Salt the vegetables minced through a meat grinder and leave in an enamel pan for 10 days of fermentation. Stir twice a day. After 10 days, pour into jars.

Those who do not have time to wait 10 days for fermentation can use this recipe, in which the waiting time is only a few hours.

Ingredients:

• Tomatoes - 3 kg
• Peeled garlic - 1 cup
• Hot bitter pepper - 2 pods
• Sugar - 1 glass
• Salt - 2-2.5 tbsp. spoons
• Vinegar 9% - 1 glass

Preparation:

Chop tomatoes for convenience.

It is better to drain the released juice so that the flame does not peel off.

Mix all ingredients. Add sugar, salt and vinegar. Leave for 3 hours.

As you know, the more time we spend on a dish, the tastier it turns out. Therefore, this recipe for a sparkle justifies the time investment and turns out to be simply unusually tasty.

Ingredients:

• Tomatoes - 2.5 kg.
• Carrots - 1 kg.
• Apples - 1 kg.
• Sweet pepper - 1 kg.
• Garlic 200 gr.
• Sunflower oil - 2 cups
• Vinegar - 0.5 cups
• Ground pepper - 1 tbsp. spoon
• Salt - 0.25 cups
• Sugar - glass

Preparation:

Peel the tomatoes by pouring boiling water over them. Grate the carrots, place in a saucepan and cook over low heat. Grind bell peppers, tomatoes and apples and add to carrots. Add salt, black pepper, sugar, and vegetable oil. Grind the garlic and hot pepper and add after 100 minutes from the start of boiling. Then add vinegar and continue cooking. In general, boil for 2 hours 30 minutes. Pour the hot preparation into jars and roll up the lids.

This version of the light turns out to be very gentle and is suitable even for the smallest ones, as it has an appetizing aroma and is almost not spicy in taste.

Ingredients:

• Tomatoes - 1 kg.
• Sweet pepper - 1 kg.
• Garlic - 1 head
• Salt to taste

Preparation:

Prepare vegetables and grind them in a meat grinder. Pour the resulting mass into bottles.

To keep our light longer, it is better to bottle it with narrow necks and sprinkle salt on top.

Ogonyok salad for the winter - horseradish

Those who like spicier recipes are advised to use horseradish when preparing fire.

Ingredients:

• Tomatoes - 1 kg.
• Garlic - 100 gr.
• Horseradish root - 100 gr.
• Salt - 1 tbsp. spoon;
• Sugar - 1 tbsp. spoon.

Preparation:

Cut everything for grinding in a meat grinder.

Skip the horseradish first and collect it in a bag so that its aroma does not evaporate and does not cause tears.

Mix everything and leave for 30-40 minutes and pour into jars.

If, in addition to a spicy dressing, you want to prepare a hearty snack, then adding vegetables would be quite appropriate.

Ingredients:

• Tomatoes - 3.5 kg.
• Carrots - 1 kg.
• Sweet pepper - 3 pcs.
• Hot pepper - 2-4 pcs.
• Garlic - 3 heads
• Parsley and dill - 1 bunch each
• Sugar - 1 glass
• Vegetable oil - 1 glass
• Salt to taste

Preparation:

Grind and mix all the ingredients prepared for the fire. Then transfer to a saucepan and bring to a boil. This preparation is simmered over low heat for about 50 minutes. Finally, the light is poured into sterilized jars and rolled up.

If you like to experiment, then this recipe is worthy of your attention. After all, not everyone dares to add sweet to spicy. But the original taste is worth it. This preparation is not very spicy and has a pleasant fruit aroma.

Ingredients:

• Tomatoes - 3.5 kg.
• Carrots - 1 kg.
• Bell pepper - 1 kg.
• Apples - 1 kg.
• Onion - 1 kg.
• Plums - 1 kg.
• Garlic - 100 gr.
• Sunflower oil - 100 gr.
• Salt and pepper to taste

Preparation:

Prepare vegetables and fruits. Grind everything in a meat grinder. Pour sunflower oil into the pan. Place our mixture there and bring to a boil. Then simmer over low heat for 15-20 minutes. After this, add crushed garlic, salt and pepper. Pour the hot mixture into jars.

In winter, you always want some fresh greenery, which is why adding it to the fire will help fulfill this desire.

Ingredients:

• Tomatoes - 1 kg.
• Garlic - 1 head
• Hot pepper - 1 pc.
• Greens to taste

Preparation:

Grind tomatoes, peppers, garlic and herbs in a blender or meat grinder.

For a brighter taste, let the fire brew for a couple of days.

If the tomato harvest is not going well, but you still want to make a light, then this light recipe is for you.

Ingredients:

• Hot pepper - 0.5 kg.
• Walnuts - 150 gr.
• Garlic - 300 gr.
• Seasoning "Khmeli-suneli" - packaging
• Tomato paste - 0.5 kg.
• Salt - 70 gr.

Preparation:

Twist hot peppers, nuts, garlic. Add suneli hops and tomato paste. Add salt and mix the mixture. Divide into jars.

Eggplant Ogonyok for the winter: an old recipe

In my notebook he is listed as blue in Georgian. This is a spicy snack. The blue dressing is prepared without heat treatment. The dish turns out very aromatic and tasty. It’s just wonderful with potatoes, but I also love this twist with salted lard for a bite.

Fire in Georgian

Products for cooking:

• 3 kg blue ones;
• 1 kg of bell red pepper;
• 250 grams of garlic;
• 150 grams of hot red pepper;
• 1 glass of vinegar;
• Sunflower oil for frying.

First, let's prepare the sauce. Wash the pepper, remove the seeds, peel the garlic. Grind the vegetables in a meat grinder, pour vinegar, salt to taste, stir.

On a note! The pepper must be very hot. It will prevent the fermentation process along with salt.

Cut the blue ones into circles about a centimeter thick. To remove bitterness, mix with salt and leave for 2 hours. After the time has passed, rinse the blue ones with water, squeeze, and fry in vegetable oil.

Let's start collecting our snack. Place a couple of spoons of seasoning into prepared half-liter jars. Next, lay out a layer of fried eggplants. Top with seasoning. So fill all the jars, pour the remaining sauce.

Reference! When laying vegetables, press them down with a spoon so that the placement is dense, without voids. Store in a cool place.

Seal with lids. For this blank, I prefer twist-on ones.

Eggplant “Ogonyok”: a recipe for the winter without sterilization

I suggest trying one more recipe. It's less spicy. The sauce is cooked. This salad has taken root perfectly in our family.

"Ogonyok" is not spicy

• Eggplants - 2 kg;
• Red roundunda pepper - 6 pieces;
• Garlic - 3 heads;
• Red hot pepper - 2 pieces;
• Vinegar - 150 ml;
• Vegetable oil - 200 ml;
• Salt.

How to cook:

1. Cut the eggplants into slices, sprinkle with salt, leave for 2 hours so that the bitterness goes away.
2. Meanwhile, prepare the remaining vegetables. Wash the hot pepper, remove the seeds. We peel the garlic. We pass the finished products through a meat grinder.

Advice! Time is up, rinse the blue ones, squeeze them out, and fry them. Try not to overcook so that they don't become dry.

Now we prepare the filling:

1. Add vegetable oil to the twisted mixture and place on the stove.
2. Five minutes after boiling, set the pan aside, add vinegar, salt to taste, and stir.
3. We put them in fried jars tightly, in layers, alternating blue ones with filling. There should be sauce on the bottom and top.
4. Roll up and store.

“Spark” without frying vegetables

This salad will appeal to people who like it spicy. Usually, when making such a preparation, the eggplants need to be overcooked; this process is monotonous and tedious. This time I made blue Ogonyok without frying the vegetables. The appetizer turned out no worse than before, but I saved time.

In order to start cooking, we need the following products:

• 10 kilograms of eggplants;
• 15 pieces of bell pepper;
• 12 pieces of hot pepper;
• 0.5 kilograms of garlic;
• 2 kilograms of tomatoes;
• 2 cups vegetable oil;
• 2 cups vinegar;
• Salt.

Wash the blue ones, remove the tails, cut them into half a centimeter thick circles. Place the chopped vegetables in a cup, add salt and forget about them for an hour. During this time, the blue ones should release juice.

Preparing the filling:

1. Wash the remaining vegetables, remove the seeds from the peppers, and cut them lengthwise into four pieces.
2. Cut small tomatoes in half and peel the garlic.
3. Twist the prepared vegetables.
4. To boil eggplants, we need to boil 4 liters of water with 4 tablespoons of salt.
5. Place the blue ones, washed from salt, into boiling water and cook for 5 minutes.
6. Place in a bowl and cover with a lid.

Attention! While the eggplants are cooking, put the filling on the second burner and bring it to a boil. After boiling, reduce the heat, but do not turn off the stove.

During the cooking process we find time for jars. They need to be washed with detergent, rinsed well, and doused with boiling water. Boil the lids.

Pour a couple of spoons of sauce into the bottom of the jar and add a layer of blue sauce. We alternate in this order until the jar is full. Cover with a lid.

We set it to sterilize. Cover the bottom of the pan with a cloth, pour in water, and place on the stove. You can immerse the jars in hot water; the water should cover them up to their shoulders. After the water boils, sterilize the salad for 25 minutes, at a low boil. After this time, roll up the jars. Cover with a warm blanket and leave covered for a day.

On a note! The finished salad yields 14 liters. The next day, we put the cooled twists away for storage.

Light without sterilization for 5 kilograms

Another great recipe for making spicy eggplants. It won’t be difficult to make, but you’ll have to sweat a little near the stove, overcooking 5 kilograms of blue ones. But there is no need to sterilize.

Blue in garlic marinade

We will need:

• 5 kilograms of blue;
• 0.5 liters of sunflower oil;
• 450 grams of vinegar;
• 8 tablespoons sugar;
• 3 tablespoons of salt + for salting the blue ones;
• A glass of peeled garlic;
• 4 pieces of sweet pepper;
• 2 pieces of hot pepper.

In order not to waste time on jars in the future, I try to prepare them in advance. In the evening or before preparation. For this amount of blue ones, you need to wash 6 half-liter jars and fry them.

When the jars are ready, we start preparing the salad. Cut the blue ones into circles, no thicker than 1 centimeter. Place them in a large bowl in layers, sprinkle each layer with salt. The little blue ones must stand for 2 hours to release the juice.

At this time we make the marinade. Grind the peeled peppers and garlic in a meat grinder, add salt and vinegar, bring to a boil, cook for 5 minutes.

On a note! Despite the small amount of marinade, you should not cook it in a small saucepan; when boiling, the mixture foams a lot.

After the eggplants have released their juice, you can begin to fry them. We immerse the first batch of fried eggplants in the marinade and fry the next blue ones. While they are frying, put the already marinated ones in a jar. We fill all the jars in this manner, and then roll them up.

Video "Lazy Light"

I tried to describe in detail the recipe for eggplant “Ogonyok” without sterilization, which I close for the winter, but at the same time I recommend not only reading, but also watching the video.

I'm sure you will like these recipes. In the future, you will prepare Ogonyok eggplants for the winter not only according to the old recipe, but you will also find something new for yourself.

A classic recipe for fire with hot and sweet peppers.

Ingredients:

Tomatoes - 1 kilogram;
Garlic - 300 grams;
Chili pepper - 400 grams;
Bulgarian red pepper - 1 kilogram;
Salt - 1 tablespoon;

Option 2

Raw spicy seasoning made from tomatoes, peppers and garlic “Ogonyok”

Ingredients:

for 6 kg of fresh tomatoes:

10-12 pcs. red bell pepper;

Garlic - 2 cups minced/10 heads of garlic/;

8-10 red hot peppers/orground red, hot pepper - 2 teaspoons/;

1 cup sugar;

1 glass of vinegar;

I end up with six quarts of raw, sweet and tangy tomato relish.

Cooking "Spark" from tomatoes without cooking

Wash the tomatoes thoroughly.

If the fruits have cracks, dents or other signs of being “unhealthy,” be sure to cut them off. Any rotten piece that gets into the workpiece can ruin your entire work. Therefore, be careful.

Cut the washed tomatoes in half or into quarters. How many pieces to cut into depends on the size of the fruit and the inlet hole in the meat grinder. Pass the cut tomatoes through this “miracle machine” and pour the mixture into a large saucepan.

Wash the bell pepper, remove the core, cut in half, grind in a meat grinder and add to the ground tomatoes.

Wash the red hot pepper. Remove the tail from each pod using a knife and pass through a meat grinder. It is this hot pepper that is the main component that gives our “Ogonyok” its fiery taste.

WARNING: Be careful when handling hot peppers. Avoid touching your face and eyes. If it suddenly happens that you rub your eyes, then quickly rinse them with cold running water.

It's time to peel the garlic. Grate the finished cloves on a fine grater.

You can add more or less garlic. It all depends on how spicy you like your seasonings.

Our preparation is almost ready. Add a glass of vinegar, sugar, salt and spices to the tomato mixture.

Stir the mixture until the salt and sugar are completely dissolved.

Don't be afraid to try. If you feel that your taste is missing something, then you can safely add the desired ingredient.

The recipe describes the basic proportions, but you can change them depending on your taste preferences.

The tomato fire is ready to eat!

The beauty of raw seasoning is that you don't need to cook it.Scatter the fire into the jars, and the whole dish is ready!Simply pour the preparation into pre-sterilized jars.

Don’t be surprised by the lack of heat treatment, this way you preserve the maximum amount of vitamins. However, remember that the jars must be stored in the refrigerator, otherwise the snack will spoil.

The “Spark” appetizer, the recipe for which will decorate any housewife’s cookbook, is the queen of the autumn season. It goes well with any meat and vegetable dishes, porridges. Read the recipe carefully and find out why this thick sauce got its name. Feel the magical power of fire and prepare a savory snack.

“Ogonyok” for the winter without cooking with aspirin

If you are looking for interesting options on how to preserve tomatoes for the winter, then we recommend trying the Ogonyok recipe. This is a unique dish that can be served both as an appetizer and as a sauce for dishes of meat, potatoes and cereals.

There are many options for the composition of this dish, as well as cooking methods. We recommend trying to make Ogonyok for the winter without cooking. To ensure long-term storage of such a sauce, you should know the secret ingredient - a preservative.

In the proposed recipe, pharmacy aspirin plays this role. To prepare Ogonyok for the winter from 3 kg of tomatoes, use:

• chili pepper - 2 large pods;
• garlic - 2 heads.

For this amount of ingredients you will need only 1 tsp. salt. We do not recommend using any additional spices, because the intense hot pepper and garlic literally burn the receptors and the taste of other additives is not felt. In addition, the aromas of other spices and seasonings are usually revealed only during heat treatment.

To know exactly how many aspirin tablets to add to the sauce, focus on this ratio: for every liter of finished product you need to add 1.5 tablets of acetylsalicylic acid. First crush the tablets in a mortar.

Preparing the sauce according to this recipe does not require complicated steps or a significant waste of time. Enough for the hostess:

1. Puree the washed tomatoes.
2. Grind chili pepper and garlic.

Note. First remove the stalk from the pepper and remove the peel from the garlic.

For these purposes, use your choice:

• blender;
• meat grinder;
• food processor.

Mix all the ingredients, add aspirin and salt, stir until the solids are completely dissolved and place in sterilized jars.

Store the snack prepared this way in the refrigerator.

How to make “Spark” from tomatoes for the winter with peppers and walnuts

The Ogonek appetizer, which contains sweet bell peppers and chopped walnuts, has a special taste. This seasoning is perfect for steaks, meat or potato casseroles. You can serve it with dumplings or spread it on black bread.

Prepare this piquant and spicy sauce from 1 kg of tomatoes. To achieve exceptional sweet, sour and spicy flavor, use:

• walnuts - 1 cup;
• red sweet pepper - 4 pcs.;
• horseradish root and garlic - 250 g each;
• chili pepper - 2 pcs.;
• greens (dill and parsley) - 10 branches each.

For snacks prepared from the presented products, a special dressing is required. It includes:

• vegetable oil - 30 g;
• vinegar - 60 ml;
• sugar - 30 g;
• salt - 10 g.

The cooking technology is identical to the previous version:

Wash vegetables and herbs.

1. Remove the stems from the peppers (sweet and hot), peel the garlic and horseradish.
2. Tomatoes, sweet peppers and chili peppers, herbs, horseradish, garlic, walnuts, mince or chop in a food processor.
3. Add salt and sugar to the mixture. Leave for 10 minutes. Add vegetable oil and vinegar, mix and pack in sterilized jars.

Store the finished product in a cool place at a temperature not exceeding 5 °C.

There are about ten Ogonyok recipes. All of them contain components that give special sharpness and piquancy to this sauce.

The proposed options are distinguished by ease of preparation and sophistication. Try making this snack for the winter. It will not only decorate any feast, but will also help digestion to quickly cope with a hearty meal.