Salads for Beetroot Winter - photo cooking recipes

Beetroot salad for the winter - recipes

To prepare this dish you need the following products: beet - 3-4 kg, onions - one and a half to two kilograms, sweet pepper - 1,8-2 kg, tomatoes - about 2 kg, hot pepper (chili) - 1 pod.

How to cook:

1. Wash all vegetables well and then peel or peel. With sweet peppers, clean the core with the seeds.

2. Cut the peeled vegetables: make onions with semicircles, sweet pepper - with straw. Then mix the pepper and onions and fry a little on the sunflower oil.

3. Beet sugar, using a large grater, tomatoes are also processed in a meat grinder or a food processor. Then mix the tomatoes with the beetroot, add to the pan and simmer for about 55-60 minutes on low heat.

4. Then mix all the ingredients: onions, tomatoes, beets, pepper, and hot pepper. Minutes 9-10 cook in a saucepan with the lid closed.

5. Place a hot beet salad in pasteurized jars and tighten it tightly.

Salad "Beetroot with beans" for the winter

Products |:

• 1 kilogram of beet,


• 1 kilogram of tomatoes,


• 1 kilogram of onions,


• 1 kg of carrots,


• 2-2.5 cups of beans,


• half a cup of vegetable oil,


• 0.25 cups of edible salt,


• 70-80 ml of table vinegar and half a cup of sugar.

Preparation:

1. First of all, soak the beans, and after soaking, boil in a saucepan until half cooked (cook on low heat).

2. Wash and clean all vegetables, then mix and place the ingredients in a saucepan.

3. Stew the vegetables for about two hours. 12-15 minutes before the end, pour in the acetic acid and mix.

4. In the prepared jars, fold up the beetroot salad and tighten the lids. Place the cans in an inverted form and wrap them in a blanket.

Beetroot salad for the winter

1. Wash the beetroot (1 kg), pepper (150 g) and tomatoes (400 g). Peel and cut as follows: beet and pepper - straw, and tomatoes - cubes. Cut the onion into small pieces.

2. Fold all the vegetables in a saucepan or kazanok. Add a little garlic (40-50 grams), pre-crush it in the garlic. Also put in the vegetable mix salt and sugar - 2 tablespoons.

3. Thoroughly mix the ingredients and put the pan on the fire. Stew on a small fire for about 40-45 minutes. Add the vinegar (100 ml) before finishing to extinguish the vegetables.

4. Spread the salad over small sterilized jars and roll them up.

Beetroot salad for the winter. Recipe # 4

Composition of products:

• boiled beets or grated raw - 200-250 grams,


• salted cucumber - 50-70 grams,


• potatoes - 100-120 g,


• onion - 40-60 g,


• vegetable oil - 40-50 g,


• table vinegar 80% - a teaspoon,


• salt and sugar, greens,


• and also hops-suneli - 0,5-1 teaspoon.

Preparation:

1. Choose beets for salad with dark red pulp. Rinse thoroughly, and then add to a pot of hot boiled water, add vinegar and sugar. Cook with the lid closed until the beets are ready.

2. Cool the beet with cold tap water, peel, and cut into small pieces.

3. Peel the onions, rinse and cut into small pieces. Divide the cucumbers into small slices. Rinse the potatoes, peel and cook separately until ready.

4. Wash greens and cut finely. All the ingredients are put in a large bowl, mix, add salt, vinegar, hops-suneli, sugar.

5. Prepare a clean sterile can, pour out the oil on its bottom and lay the vegetable mixture. Cover and pasteurize for 30-35 minutes in a water bath.

6. Roll the jar and put it upside down, wrapped in a blanket.

Author: Katerina Sergeenko