Dressing for borscht, or beet appetizer

Description

Inherited from mother-in-law went to culinary notebook. Among her recipes was this one, which as before we spent HURRAH!!! One of the first jars with beets and end. This stock can be used as a separate dish as an appetizer or as a dressing for soup - just add meat and potatoes. Son personally asked me to make more of this yummy.

Ingredients

Beets

4 kg
Pepper

0.5 kg
Eggplant

0.5 kg
Onion

1 kg
Carrots

0.5 kg
Garlic

200 g
Sunflower oil

0.5 l
Salt

2 Tbsp
Sugar

200 g
Vinegar

100 g

Cooking

Just say - according to the recipe, used a large grater beets, carrots, other vegetable knife. I use nicer diser various tips for all the vegetables including the garlic. In this regard, the process of cooking was reduced by approximately 40 minutes. We prepare all of our vegetables. Peeled beets.

Skoblin carrots. I clean with tops. For it is more convenient to keep the vegetable and peel with a vegetable peeler.

Stripping off the onion. This is the most unpleasant process in the recipe. 1 kg of onions to clean - however, the mask is needed ))).

The same with the garlic. 200 grams is about a Cup.

Eggplant remains with skin, cut into small cubes, approximately 1.5 by 1.5 cm, spread on a frying pan and fry for about 5 minutes.

Carrots and beets RUB on a coarse grater, pepper cut into cubes 1.5 to 1.5 cm, as small as you can cut the onion. All booooooooooo fall asleep in a pan, add 2 tablespoons of salt, 0.5 liters of oil, mix everything and put on the fire. After boiling, slow fire boil 45 minutes. Then add sugar, garlic, vinegar and cook for another 15 minutes.

Spread ready-made food products in sterilized jars, cover with lids (or roll up), roll over and under the blanket. Can be stored at home in an apartment for example. Will not deteriorate and will not explode.