20.05.2020
13
Recipe information
Cooking:
1 hour
Complexity:
Easy
Calorie content:
915.54
Carbohydrates:
4.09
Fats:
99.91
Squirrels:
0.26
Water:
2.79
Smoked Salmon Sandwiches
views
: 85
date: 21.05.2020
Classic carpaccio
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: 89
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: 100
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Grilled eggplant on a wire rack
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: 52
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Sweet croutons rolls
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: 79
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Polish herring
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: 81
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Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Beet | 1 Kg |
| 2. | Bulb onions | 1 PC. |
| 3. | Bell pepper | 2 PC. |
| 4. | Tomatoes | 1 Art. |
| 5. | Sugar | 3 Tsp |
| 6. | Chilli | 0.5 Tsp |
| 7. | Garlic powder | 1 Tsp |
| 8. | Vegetable oil | 100 Ml |
| 9. | Water | 100 Ml |
| 10. | Vinegar 9% | 2 Tsp |
| 11. | Salt | taste |
| 12. | Black pepper | taste |
Cooking
1. Stage
Grate beets on a coarse grater or on a Korean carrot grater.
2. Stage
Cut the onion in half rings, sweet pepper in strips and add to the beets.
3. Stage
Add tomatoes, vegetable oil and all spices. Mix well.
4. Stage
Pour everything into a saucepan, add water and put on low heat for 40 minutes, stirring occasionally. At the end of cooking, pour the vinegar and hold on the fire for a couple more minutes.
5. Stage
The beetroot appetizer is ready, put it in sterile jars and roll it up.
6. Stage
Bon Appetit!!!
Smoked Salmon Sandwiches
views
: 85
date: 21.05.2020
Classic carpaccio
views
: 89
date: 21.05.2020
Pickled onions for winter
views
: 100
date: 21.05.2020
Grilled eggplant on a wire rack
views
: 52
date: 21.05.2020
Sweet croutons rolls
views
: 79
date: 21.05.2020
Polish herring
views
: 81
date: 21.05.2020