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  4. ➠ Beetroot, tomato and bell pepper salad for the winter

Beetroot, tomato and bell pepper salad for the winter

0
1938
Kitchen Eastern European
Calorie content 64.8 kcal
Portions 1.5 l.
Cooking time 90 minutes
Proteins * 0.8 gr.
Fats * 3 gr.
Carbohydrates* 15.3 g
* per 100 gr. product
Beetroot, tomato and bell pepper salad for the winter
Content

Recently I discovered a useful find for myself, and I want to share this wonderful recipe with you. Beetroot, tomato and bell pepper salad for the winter can be used as a dressing for flavorful rich borscht.

Ingredients

Cooking process

step 1 out of 11
Wash the bell pepper thoroughly, dry it, and then cut it in half, remove the seeds and rinse it again.
step 2 out of 11
Rinse carrots and beets thoroughly under water, then peel the vegetables with a vegetable peeler or sharp knife. Peel the onions and garlic, then rinse in cold water.
step 3 out of 11
Pass the peeled carrots and beets through a food processor or grate on a coarse grater. I use an electric meat grinder with a coarse grater attachment.
step 4 out of 11
Bell peppers and onions can be cut into thin strips or half rings. But the way I use an electric meat grinder, I skip vegetables on it.
step 5 out of 11
Put all prepared vegetables in a deep metal container with a thick bottom, add the required amount of granulated sugar, salt, vegetable oil and table vinegar. Stir well and place the saucepan over medium heat. Bring to a boil and then reduce heat. Cook, stirring occasionally, for 30-40 minutes.
step 6 out of 11
In the meantime, rinse the tomatoes thoroughly, remove the stalk and pass through an electric meat grinder.
step 7 out of 11
Then add chopped tomatoes to the vegetable mass.
step 8 out of 11
Bring the vegetables to a boil again. Pass the garlic through a press and add to the vegetables. Cook the salad for another 10-15 minutes.
step 9 out of 11
Wash the jars thoroughly in warm water, and then sterilize in a water bath, oven or microwave. Pour boiling water over the lids or boil.
step 10 out of 11
Spread the vegetable salad in sterile jars, and then roll up with a seamer or screw well with screw caps.
step 11 out of 11
Turn hot jars of bright salad upside down and wrap them in a warm blanket, then leave for about 12 hours to cool completely. After the jars are completely cool, move them to a cool, dark place for storage.

Bon Appetit!

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