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➠ Adjika beetroot with tomatoes for the winter

Adjika beetroot with tomatoes for the winter

1042

Kitchen Caucasian

Calorie content 59.6 kcal

Portions 2 p.

Cooking time 1 d.

Proteins * 0.7 g

Fats * 2.7 gr.

Carbohydrates* 14.2 g

Adjika beetroot with tomatoes for the winter

Content

Adjika can be prepared from such a seemingly uncharacteristic vegetable like beets. The appetizer turns out to be moderately spicy, sweetish and quite satisfying, harmoniously combined with dishes from red and white meat, fish.

Ingredients

Beet 1 kg Fresh tomatoes 3 Kg Granulated sugar 1 tbsp. Vegetable oil 1 tbsp. Bell pepper (Red) 7 pcs. Salt 2 tbsp Chilli 5 - 6 pcs. Garlic 16 tooth. Apples (sour) 4 things.

Cooking process

Wash the beets in running water, remove the peel and rinse again. Cut the root vegetables in such pieces that it is convenient to scroll through the meat grinder.

Select fleshy tomatoes, wash and cut the skin crosswise. Put them in a saucepan, pour boiling water over and hold for about 20 seconds, then pour boiling water and rinse with cold water. Peel the tomatoes and cut them in half.

Wash sweet and hot peppers, remove stalks, seed boxes and partitions. Cut the peppers in half and rinse again with water.

Wash the apples, peel and core. Grate apples on a fine grater.

Peel the garlic, rinse and pass through a press.

Separately mince the beets, tomatoes and peppers. Put the beets in a saucepan, add sugar, salt, pour in vegetable oil. Stir well with a spoon. Put the mass on fire, cook over medium heat for half an hour with occasional stirring. Add the tomatoes, cook for another half hour, not forgetting to stir. Put a mixture of peppers in the mass, simmer for another 20 minutes. Then add chopped apples and garlic. Stir everything and cook for 10 minutes. Remove adjika from heat, pack in sterilized jars and roll up. Allow to cool completely and can be stored in the cellar.

Bon Appetit!