Tripe soup is served with garlic and cold cucumber soup with dill! The right spices are what make the dish perfect and therefore they cannot and should not be compromised.
Dill is one of the most used fresh green spices and many cooks have wondered how to store fresh dill when they have larger quantities of it on hand.
One of the easiest ways to store fresh dill is to wrap it first in a newspaper, then in a plastic bag and place it in the bottom of the refrigerator. This will ensure that its aroma will be preserved as much as possible.
Another idea to keep dill fresh is to put it in a jar of water. It is important to change the water in which the dill is stored every day, as well as to remove the leaves.
If you still have too much fresh dill, it's a good idea to freeze it. After washing and draining it very well, cut it into small pieces and put it in ice cube trays.
Add a little water and freeze them. So, when you need fresh dill, you can just take out 1-2 cubes and add it to the dish. You can also store dill in plastic bags directly in the freezer.
Some chefs prefer to preserve dill in salt. After washing it, the dill is finely chopped and placed in a glass container, e.g. jar, and cover with plenty of salt.
The ratio is approximately 7 oz (200 g) of salt per 2.2 lb (1 kg) of fresh dill. This way, dill can be stored for a long time in the refrigerator.
Other ways to store dill are by pouring olive oil or vinegar over it. In both cases, the spice is cut very finely and covered with a little olive oil or vinegar, then placed in airtight jars.
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