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➠ Salads for the winter
➠ Tomato, pepper and carrot salad
➠ Adjika from beets and carrots

Adjika from beets and carrots

1320

Kitchen Caucasian

Calorie content 35 kcal

Portions 1 port.

Cooking time 1 d.

Proteins * 13 gr.

Fats * 2.8 gr.

Carbohydrates* 4.3 gr.

Content

Let's move away from the classic version of cooking adjika. If you replace the main ingredient with beets, you get an unusual, but very tasty sauce, which can be served as a salad and added to the soup instead of dressing.

Ingredients

Cooking process

Wash the peppers and cut out the seed box. Cut it into large pieces. Wash the tomatoes, cut into slices, cutting out the stalk. Peel the rest of the vegetables, wash and cut into large pieces. Grind all vegetables in groups through a meat grinder.

Pour oil into a cauldron and fry the onion. After 3 minutes, add the carrots and stir. Reduce the fire to small.

After 3 minutes, put the beets in the cauldron.

Then add peppers: both sweet and bitter.

Finally, pour in the tomato puree, shift the chopped garlic, stir and cook, stirring the adjika, for 30 minutes.

Add salt and pepper to the cauldron along with chopped herbs. You can use only dill or only parsley, as you wish. When the mass boils again, turn it off.

Distribute adjika into sterile and dry jars and seal with lids. Turn the container over, cover with a blanket and leave in a secluded place for a day.

Bon Appetit!