Description
. This recipe I learned many years ago. In this "intense" time, there was no Internet and cooking shows, where the "stars", sometimes not knowing which side to step up to the plate to share their experience with us. But every self-respecting hostess, was a cherished notebook in which you can find a lot of interesting things. Sometimes, these notebooks were written several generations. A recipe from a notebook shared with me a friend. In my estimation it was recorded in the late 19th or early 20th century. I think it is very relevant in the early 21st. This dish will complement the menu of those who fast and will save time for those who are very busy.
Ingredients
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Beets
1 kg
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Pickled cucumber
250 g
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Tomato paste
1 Tbsp
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Sunflower oil
2 Tbsp
Cooking
Peel the beets and grate on a coarse grater. To cook better in a saucepan. I use a saucepan with a thick bottom. On the bottom, pour vegetable oil, put the beets and put the divider on a small fire. Carcass under the lid, stirring occasionally. I think that was originally cooked in the pot that was put in the cooling oven.
When the beets reach the half-cooked, add grated on a coarse grater pickles and stew until ready. Add tomato paste and simmer 5 min., I add 1 tablespoon of unrefined oil. I like the smell of sunflower seeds.
Prepare jars as for canning, spread them hot beets and close the lids. When cool, store in the fridge. To one month is not spoiled, that's for sure. I have usually eaten faster. If you're going to eat for the week, suitable and conventional plastic containers.
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