Vegetable caviar with anchovies

Description

Canned vegetable salad with anchovies.

Ingredients

Tomato

4 kg
Carrots

2 kg
Beets

0.5 kg
Onion

1 kg
Sprat

2 kg
Pepper

0.5 kg
Sugar

15 Tbsp
Salt

3 Tbsp
Bay leaf

10 piece
Allspice
Vegetable oil

0.25 l
Vinegar essence

1 cup

Cooking

Cut tomatoes into large chunks, add to the pot. Cook over medium heat until tender (about 5 minutes). Grind tomatoes in a blender. Cook over low heat for 20 minutes.

Onions to chop, to extinguish in vegetable oil.

Pepper cut, fry.

Carrots also fry.

And beets.

Add all the fried vegetables to the pan with tomato juice and simmer for 30 minutes.

Then add the cleaned anchovies. Simmer for another 30 minutes. Add spices, salt, sugar, vinegar and simmer for 10 minutes. Hot eggs to put in sterilized jars. Banks to turn over and wrap.

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