Preparations for winter
26.04.2023
Beetroot adjika for winter through a meat grinder
55 min.
3 servings
Today we will cook beetroot adjika for the winter. For convenience, we will pass the vegetables through a meat grinder. So the structure of the sauce will turn out to be ideal in consistency. If you want to make it more creamy, after boiling, additionally puree with a blender.
Ingredients
- Beetroot - 1 kg
- Bell pepper - 300 g
- Tomatoes - 200 g
- Garlic - 50 g
- Hot red pepper - 2 pod
- Vinegar - 60 ml
- Vegetable oil - 120 ml
- Hops-suneli - 1 tsp.
- Sugar - 1 tbsp.l.
- Salt - 1 art.l.
Step-by-step cooking recipe
Pass tomatoes through a meat grinder and rub through a sieve to get rid of seeds and peel.
Chop the peeled beetroot, bell pepper, garlic and hot pepper with a meat grinder.
Mix all the blanks in a large saucepan, add sugar, salt, suneli hops and butter.
Boil for 40 minutes over low heat, stirring occasionally.
Pour in the vinegar, simmer for another 1 minute and remove from the stove.
Fill the sterilized jars with hot adjika and roll them up.
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