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➠ Assorted vegetable salad for the winter
➠ Beet and onion salad for the winter

Beet and onion salad for the winter

857

Kitchen Russian

Calorie content 73.4 kcal

Portions 12 port.

Cooking time 1 d.

Proteins * 0.9 gr.

Fats * 4.1 gr.

Carbohydrates* 17.7 g

Content

The classic combination of beet and onion flavors makes such a preparation truly versatile in preparing a variety of homemade dishes. The mass can be used as a ready-made cold salad, added to soups, vinaigrettes, vegetable side dishes.

Ingredients

Beet 4 Kg Fresh tomatoes 1.5KG Bell pepper (green) 0.5KG Onion 0.5KG Granulated sugar 200 gr. Salt 60 gr. Garlic 200 gr. Table vinegar 9% 200 ml. Vegetable oil 500 ml

Cooking process

Wash all vegetables thoroughly. Peel and rub the beets on a coarse grater. For tomatoes, remove the dense white core from the inside and cut them into cubes. Cut the seed boxes out of the green pepper, cut the flesh itself into strips. Peel the onion and cut into half rings. Peel the garlic and chop finely.

Heat vegetable oil in a thick-walled saucepan, put onions.

Stirring occasionally, fry the onion until transparent for about 10 minutes.

Add tomatoes, simmer for another 5 minutes.

Then put chopped green pepper into a saucepan. It cannot be replaced with red bell pepper, otherwise you will get a completely different taste.

When the mass comes to a boil, pour in vinegar, add granulated sugar, salt, add beets and mix.

Simmer salad for 40 minutes. over low heat. From time to time, the mass needs to be stirred with a wooden spatula to prevent it from sticking to the bottom. In 10 minutes. before the end of cooking add chopped garlic, mix.

Arrange the boiling mass in sterilized jars and roll up with boiled lids. Cool under a blanket with the lids down and put in the basement or closet for storage.

Bon Appetit!