Do you want to have a snack in your cellar that will go well with salted herring, bread and lard, and meat and potatoes?
Then write down the recipe for beetroot adjika. This delicious preparation is something between vegetable caviar and adjika.
To prepare beetroot adjika, in addition to 2.5 kg of beets, you will need:
- 2 heads of garlic;
- 250 g bell pepper;
- 1 pod of hot pepper;
- 200 g onion;
- 800 g tomatoes;
- 250 ml of water;
- 250 g vegetable oil;
- 100 g sugar;
- 1 tablespoon salt;
- 1.5 tablespoons of 70% vinegar essence.
The list is impressive, but the cooking process itself is not particularly difficult.
All vegetables (except garlic) should be minced, with the exception of onions - they should be cut into cubes and fried with the addition of a small amount of vegetable oil.
Mix vegetables and onions in a saucepan, add salt and sugar, and pour in water and vegetable oil.
Now put the resulting mixture on low heat and simmer for about 40 minutes after it boils, stirring occasionally.
Add vinegar and chopped garlic 10 minutes before it is ready. Put the still hot adjika into sterilized jars and close with lids. After the preparations have cooled under a blanket, you can take them to a permanent storage place.
