Alenka salad with tomato paste for the winter

Prepare all the ingredients you need. Wash the beets and carrots thoroughly and then peel them with a vegetable peeler. Peel the garlic and onions, rinse in cold running water. Grate the peeled beets on a coarse grater. Cut the carrots into half rings. Also cut the onions into thin half rings, rinse and dry the parsley thoroughly, and then chop with a sharp knife.

Place a deep saucepan with a thick bottom over medium heat and heat well. Pour in the required amount of vegetable oil, put the chopped onions and fry until softened.

Then add the chopped carrots and fry until half cooked.

Then lay out the grated beets.

Dissolve the tomato paste in warm water, approximately 2 glasses are required. Mix thoroughly until completely dissolved.

Pour into a pot of vegetables. Add the required amount of salt, granulated sugar and vinegar. Mix everything thoroughly. Cover the pot with a lid and cook over low heat for about 40-50 minutes.

Pass the peeled garlic through a press, grate on a fine grater or chop with a sharp knife.

Peel hot peppers from the core and seeds, and chop with a knife, after washing and drying it.

Add the prepared vegetables to the pan with the rest of the ingredients.

After about 10-15 minutes, add chopped parsley to a saucepan.

Stir the vegetable mixture thoroughly. Prepare the jars. Wash them well in warm water and baking soda. Rinse the lids, and then pour over boiling water or boil.

Remove the salad from heat.

Arrange the hot workpiece in sterile jars and tighten with sterile lids. Turn the snack jars upside down, then cover with a warm blanket or tea towel and leave in this position until they cool completely for about a day. Then store it in a cool place.

Ingredients

Cooking process

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