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Alenka beetroot salad classic recipe

0
1689
Kitchen Eastern European
Calorie content 101.6 kcal
Portions 4 p.
Cooking time 110 minutes
Proteins * 1.4 gr.
Fats * 4.9 gr.
Carbohydrates* 24 gr.
* per 100 gr. product
Alenka beetroot salad classic recipe
Content

Alenka beetroot salad according to the classic recipe is a fairly common preparation for the winter. This salad is served in winter as a stand-alone snack or used to make aromatic borscht. The blank contains a large amount of useful vitamins, as it is prepared from a large number of tasty and juicy vegetables.

Ingredients

Cooking process

step 1 out of 10
Wash carrots, tomatoes and bell peppers thoroughly. Peel the carrots with a peeler and then grate on a coarse grater or use a Korean carrot grater. Peel the onions, rinse and cut into small cubes. Cut the tomatoes into small cubes, after removing the stalk. Cut the bell pepper into strips, after removing the core with the seeds.
step 2 out of 10
Wash the beets thoroughly and then peel them with a vegetable peeler.
step 3 out of 10
Grate the peeled beets on a coarse grater or use a Korean carrot grater.
step 4 out of 10
Pour the required amount of vegetable oil into a deep frying pan, put on medium heat and heat well, then put onions and cook over low heat, stirring occasionally until the color changes.
step 5 out of 10
Then add the grated carrots and, stirring constantly, cook for 5-7 minutes.
step 6 out of 10
Then add the chopped bell pepper and mix well.
step 7 out of 10
Then add the grated beets. Add the required amount of vinegar. Stir and cook for about 15-20 minutes without a lid.
step 8 out of 10
Place the chopped tomatoes last. Stir well, cover the vegetable mass and cook for about 30-40 minutes, stirring occasionally.
step 9 out of 10
Then add the required amount of salt and granulated sugar, mix thoroughly. Prepare the jars, rinse them thoroughly in warm water, and then sterilize in the microwave or oven. You can also use the water bath. Pour boiling water over the lids or boil.
step 10 out of 10
Spread the hot workpiece in sterile jars and screw it well with sterile lids, then wrap the jars with snacks in a warm blanket. Leave in this position to cool completely for about 12 hours, then turn the jars over and store them in a cool, dark place.

Bon Appetit!

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