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➠ Beet adjika without tomato

Beet adjika without tomato

964

Kitchen Caucasian

Calorie content 64.4 kcal

Portions 0.7 l.

Cooking time 70 minutes

Proteins * 0.9 gr.

Fats * 0.1 g

Carbohydrates* 10.3 g

Content

Have you ever tried beet adjika? If not, it's time to give it a try. Hot spice is a great substitute for ketchup or other sauce. Beet adjika goes well with fish or poultry, and adjika can also be spread on fresh aromatic bread.

Ingredients

Beet (boiled) 1 kg Horseradish root 400 gr. Coarse salt 1 tbsp Garlic 180 g Granulated sugar 3 tbsp Table vinegar 9% 25 ml

Cooking process

Boil the beets until half cooked, after washing them out. Cool completely and then peel. Rinse horseradish root thoroughly and peel with a vegetable peeler. Peel the garlic and rinse under running cold water.

Mince the peeled beets and garlic, or chop with a food processor, or you can use a blender. Then put the mass in a metal dish with a thick bottom, in which you will cook adjika beetroot.

Cut the horseradish root into several pieces, put in a blender bowl and chop until smooth.

Put the container with the beetroot mass on low heat and bring to a boil. Prepare the seaming jars, wash them thoroughly and sterilize them in the microwave, water bath, or oven. Boil the lids in a saucepan or pour over boiling water.

Add chopped horseradish root to the beetroot mass and mix well.

Then add the required amount of granulated sugar, rock salt and table vinegar. Stir the beet adjika thoroughly and bring to a boil again. Then immediately remove from heat.

Gently, so as not to burn yourself, spread the hot beet adjika in sterile jars. Screw on with sterile caps or roll up with a seaming machine. Turn hot jars of adjika upside down. Wrap in a warm blanket and leave to cool completely for 12 hours. Then turn the jars over and move them to a cool, dark place for storage.

Bon Appetit!