Home billet allows you to save time and budget. Today you will learn how to make beetroot for the winter for a popular first course.
Recipe for beetroot for the winter
Ingredients:
- onion - 120-140 g;
- carrots - 480-500 g;
- tomatoes - 480-500 g;
- beet - 880-900 g;
- fresh chili pepper - 20 g;
- sugar - 80-90 g;
- oil - 120 ml;
- acetic essence - 3 tsp.
- salt - 2 tbsp. spoons;
- garlic - 50-60 g.
Preparation
Carrots with beets are crushed. It's easier to use a food processor for this. Manually grate or cut straws so many vegetables is difficult. Tomatoes, along with onions and garlic, we rub. We put all the prepared ingredients in a saucepan, salt, sweeten and cook for 1.5 hours. We pour in the oil and vinegar, we report the last component - the chili pepper in a crushed form and leave it on the stove for another 10 minutes. All the time of heat treatment you need to stir the mass, because it periodically burns. We plug the beetroot in sterile jars and cool it.
Lettuce "Beetroot" for the winter
Ingredients:
- beet - 1450-1500 g;
- honey - 5 tbsp. spoons;
- salt - 2 teaspoons;
- horseradish root - 75-80 g;
- apple vinegar - 10 tbsp. spoons.
Preparation
In a clean beet, make a few punctures and set to bake. Time is 40 minutes. You can replace the oven with a microwave oven. Then the heat treatment will take 25 minutes: 10 minutes - at maximum power, 5 minutes - break and 10 minutes - at medium power. We clean this vegetable, grind it large and send it to a combine with a large grate. Horseradish is peeled from the peel and dark places and rubbed. We send to the beet horseradish, honey, salt, apple cider vinegar. After mixing, distribute the jars that have been sterilized.
Harvesting beetroot for the winter
Ingredients:
- tomatoes - 1,4-1,5 kg;
- beet - 4-4.5 kg;
- onion - 430-450 g;
- garlic - 180-200 g;
- salt - 110-120 g;
- sugar - 190-200 g;
- sweet pepper - 480-500 g;
- vegetable oil - 0.5 cup;
- vinegar - 180-200 ml.
Preparation
At tomatoes we remove a skin after scalding with boiled water and we rub them on a grater together with pepper. Chop onion and fry. Beetroot rubs large. Put all these ingredients in a large saucepan. Combine with crushed garlic, salt, sugar, vinegar, butter and cook for 30 minutes. To prevent burning - stir. We distribute the ready mass to sterile jars and roll them up.
Beetroot with beans - a recipe for harvesting for the winter
Ingredients:
- onion - 450 g;
- carrots - 450 g;
- sweet pepper - 450 g;
- beets - 3 kg;
- tomatoes - 800 g;
- acetic essence - 6 teaspoons;
- garlic - 120 g;
- sunflower oil - 370 ml;
- sugar - 35 g;
- red beans - 700 g;
- salt - 75 g.
Preparation
Beans after the night soak cook and recline for cooling and draining the liquid to a colander. Carrots and beets are rubbed. Pepper cut straws, onions - half-rope. Tomatoes are cooked using convenient kitchen appliances. We combine all the vegetables in a saucepan and simmer in vegetable oil. After 20 minutes, pour the beans, garlic crushed, sugar, salt, pour the essence. After 15 minutes, roll in the cans that have been sterilized.
Preparation of beetroot soup with cabbage for the winter
Ingredients:
- cabbage - 1250 g;
- onion - 180 g;
- carrots - 150 g;
- citric acid - 1 teaspoon;
- mustard dry - 1 teaspoon;
- beet - 750 g;
- salt - 1 tbsp. a spoon;
- vegetable oil - 90 ml;
- sugar - 2 tsp.
Preparation
Cabbage shred and grind together with salt - must appear juice. We cut beets with straws. Bow shinkem to thin semirings. Carrots grind on a grater. We mix these ingredients, adding them with dry mustard, sugar, salt, oil and acid. We trim the beetroot into sterile jars and close them with lids.