Composition / ingredients
Cooking method
1. Peel the beets, three on a coarse grater. Peel the onion, cut thinly into strips.
2. Fry the onion in vegetable oil until transparent, then add the beets and fry for 10 minutes.
3. My tomato, three on a grater, the pulp is rubbed, and the skin remains in the palm.
4. Bulgarian pepper is cleaned from seeds and partitions, washed, cut into small cubes.
5. Put the tomato pulp and pepper to the beetroot, mix, simmer on low heat for about 7-10 minutes.
6. Garlic is cleaned, passed through a press, spread to the rest of the ingredients and at the same time add salt and sugar, pour vinegar. Simmer for 2-3 minutes.
7. We lay out the vegetables in pre-sterilized jars, hermetically roll up with tin lids.
You need to store the blanks in the cellar.
Let winter not be harsh!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Sweet pepper - 27 kcal/100g
- Garlic - 143 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
