Description
Very tasty piece. Whether salad, or sauce... eat as a snack, carcass with him meat or chicken, and also use as a sauce on pizza.
Ingredients
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Tomato juice
3 l
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Pepper
1.5 kg
-
Carrots
300 g
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Celery root
100 g
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Garlic
12 tooth
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Parsley
1 coup
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Dill
1 coup
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Vegetable oil
200 g
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Sugar
50 g
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Salt
50 g
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Vinegar
50 ml
Cooking
Ripe tomatoes should prepare 3 liters of tomato juice. Cut the tomatoes into,
Put on fire and heat until boiling.
Then RUB through a sieve. Get the juice with pulp. Bring juice to a boil and cook over low heat for 30 minutes. You can use ready-made juice, but only of very good quality. Turns out not so good.
Pepper wash, remove seeds. Weight vegetables already given in brushed form.
Prepare other vegetables.
Banks to wash, place in cold oven and set temperature to 120 ° C. When oven is hot, reduce the temperature to 100*C and a little later to 80*C.
While cooking the juice, chop julienne carrots and celery. Cut into wide noodles pepper.
Chop the greens and slice the garlic.
Measure sugar, salt, oil and vinegar.
So, at the bottom of a large basin to pour oil, then pour tomato juice.
Add carrots and celery.
Add pepper.
Add sugar and salt. Bring to a boil and cook over low heat for 10 minutes.
Add greens and garlic, pour the vinegar. Again bring to a boil and cook for another 5 minutes.
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