Summer-autumn period - the time of harvesting for the winter of all sorts of sweet and salty twists. Since there are practically no fresh vitamins in winter, it is worth taking care of them in the summer. Skilful mistresses have learned to roll almost all in cans, and in the late autumn they stock up on root crops - carrots and beets.
Stewed beetroot with carrots for the winter
Stewed beetroot and carrot sticks are a very simple and at the same time delicious dish of beautiful ruby color. Salad has a pleasant sweet and sour note, garlic flavor and piquant bitter taste.
- beets dining room - 4 kg;
- carrots - 500 g;
- tomatoes - 1500 g;
- garlic - 200 g;
- sweet pepper - 0,6 kg;
- hot pepper - 1 pod;
- ray - 500 g;
- sunflower oil - 1.5 items;
- table vinegar( 9%) - 200 ml;
- common salt - 50 g;
- granulated sugar - 200 g.
Perhaps the longest and most laborious process is the preparation and grinding of vegetables. All the ve
Beets are peeled and three on a medium grater. Of course, rubbing 4 kg of hard beet by hand is not an easy task, so we invite helpers or use a food processor or another device with a grater function.
With carrots also peel and rub it. To give the salad an attractive appearance, you can grate carrots on a casserole for a Korean carrot. Clean and dry tomatoes are cut into large slices and scrolled through a meat grinder or turned into a puree using a submersible or stationary blender. We release the sweet pepper from seeds and pedicels, and cut the flesh into thin strips. With onion heads we remove the husks and cut them into medium cubes. Garlic is cleaned and squeezed through a special press.
In a capacious pan with a thick bottom pour out all the sunflower oil and pour the chopped onion into the heated oil. Passeruyu luchok to a clear state and, adding carrot with pepper, we put out a couple of minutes. The next ingredient will be beetroot, mix vegetables thoroughly and stew under the lid for about five minutes. Now add all the other vegetables and spices, mix and cover with a lid, stew for 40-45 minutes on medium heat.
We unfold the workpiece in sterile jars and roll it up. We store in a cellar or cellar. Bon Appetit!