Description
I want to share with you a recipe for beet caviar from my beloved Granny. She was Ukrainian and VERY well prepared. A few of the recipes I got from her inheritance. Them she invented herself. Who loves beets, grab this delicious recipe! It can be cooked to eat, but you can prepare for the winter.
Ingredients
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Beets
2 kg
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Pepper
10 piece
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Carrots
8 piece
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Onion
6 piece
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Tomato juice
1 l
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Tomato paste
3 Tbsp
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Chili
3 piece
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Vinegar
3 Tbsp
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Vegetable oil
800 ml
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Salt
2 Tbsp
Cooking
Beetroot mince with shallow bars. To shift the mass in a deep bowl with a thick bottom. Simmer with vegetable oil (100g) and 3 tbsp vinegar for 30 minutes. Carrots grate on a coarse grater. Fry.
Bell pepper cut into cubes. Fry.
Onion cut into cubes and fry separately.
All the vegetables are fried separately to add to the beets and mix well.
Pour tomato juice and add tomato paste. Add salt and stir. Simmer over low heat for 30 minutes. Beat with a blender until smooth.
Hot peppers minced in a blender and add the eggs 10 minutes before the end of readiness.
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