Adjika from beet: step by step recipe

Beet contains a large number of different vitamins and trace elements. Therefore, it is very useful for the human body. To date, in cooking, there are many dishes, in which the present root vegetable is present. From it do salads, dressings and soups. However, adzhika from beet for the winter enjoys special popularity among domestic housewives . Recipes of this appetizer will be presented in today's article.

Chili version

This recipe produces a very tasty savory snack. It can simply be spread on crispy fresh breads, served with meat and fish dishes as a sauce or used as a dressing for soups. In order for you to get a universal adzhika from beet, you need to stock up in advance with all the required components. This time you will need:

• Six hundred grams of raw beet.
• Two pods of chili peppers.
• One hundred grams of garlic.
• Two bay leaves.
• A quarter of a glass of any vegetable oil.
• Liter of ready tomato juice.
• Three hundred grams of carrots and sweet Bulgarian pepper.
• Half a tablespoon of table salt.
• A quarter of a glass of sugar.
• Teaspoon of vinegar essence.

Process description

Carrots are peeled, thoroughly washed under cool water and processed with a small grater. After that, it is seasoned with salt and sugar. In a separate clean bowl, mix beetroot shredded with a blender and quality vegetable oil.

After about ten minutes, half of the tomato juice is poured into a deep frying pan. There, too, place vegetable oil, carrots and beets. All the well mixed, sent to the stove and stewed over low heat. Twenty minutes later, the garlic, chopped peppers and the remaining tomato juice are sent to the same vessel. All this is extinguished under the lid for about half an hour.

When carrots and beets are softened sufficiently, vinegar and bay leaves are added to them. After that, the frying pan is removed from the plate, and its contents are processed once again with a blender. Now, when the beetroot adzhika is completely ready for winter, it is transferred to sterile cans, clogged with metal lids and sent for further storage.

Option with fresh tomatoes

It should be noted that the following amount of products will result in only five hundred milliliters of juicy adzhika. Therefore, if you want your family throughout the winter to enjoy the taste of this sharpened snack, it is desirable to increase the recommended proportions. In order not to interrupt the cooking process, the total duration of which is not more than one and a half hours, you must advance in advance all the required components. To make you get a delicious Adzhika from beetroots (spicy), you will need:

• One hundred and fifty grams of ripe tomatoes.
• One medium carrot.
• Two hundred grams of raw beet.
• Sweet Bulgarian pepper.
• The head of garlic. A tablespoon of vinegar.
• A couple of chili peppers.
• Half a teaspoon of table salt.

Sequencing

To make you really delicious Adzhika from beet spicy for the winter, you need to clearly adhere to the recommended ratio of products. Otherwise, you can break the balance and make a very different snack. First you should do tomatoes. They are thoroughly washed in cold water and passed through a juicer.

Then you can do other vegetables. They are peeled, rinsed under cool running water and cut into not too large pieces. The products prepared in this way are sent to the bowl of the blender and mixed until a uniform consistency is obtained.

The resulting vegetable puree is transferred to a suitable volumetric pan, tomato juice and table salt are added there. All mixed well and placed on a plate. Within the first thirty minutes, the future adjika from beets will be cooked on medium heat, and the next fifteen at minimum. After that, another hot snack is laid out in a pre-sterilized jar, rolled up and stored for storage.

Variant with apple

Adjika, cooked according to this recipe, will be an excellent addition to fish, meat or mashed potatoes. In addition, it turns out so tasty and fragrant that it can simply be spread on fresh bread. Before you stand at the stove, be sure to check if you have all the necessary products. In this case, in your pantry should be:

• Kilogram of raw beet.
• A glass of sugar and sunflower oil.
• A couple tablespoons of salt.
• Three kilograms of ripe tomatoes.
• Four middle heads of garlic.
• Seven sweet bell peppers.
• Four ripe sour apples.

To get a sharp adzhika from beet, you need to prepare a bitter pepper. Its number varies from four to six pods and is calculated taking into account the taste preferences of the chef himself and his family members.

Technology of preparation

It should be noted that the total boiling time of this dish should be about one and a half hours. Therefore, you need to plan your day so that you can do everything that was planned earlier.

At the initial stage, the main ingredient should be taken up. Beets are thoroughly washed, peeled off, grinded in a meat grinder and spread into a suitable saucepan. There also send salt, sugar and quality vegetable oil. After that, the contents of the dishes are thoroughly mixed and put on the stove.

Half an hour later tomato juice is poured into the boiling beetroot, squeezed out of fresh tomatoes, boiled for another thirty minutes. At the end of this time, sweet and bitter pepper is passed through the meat grinder into the resulting mass. After twenty minutes, the mixture is sent grated apples and chopped garlic. All mix well and continue to cook at minimum heat. After ten minutes, the beetroot adzhika is completely ready. It is laid out on sterile banks, clogged and put away for storage.