Beetroot for winter
Composition / ingredients
10
Servings:
Cooking method
Twist the washed and chopped tomatoes in a meat grinder by inserting a fine grate. Onions, herbs and garlic cloves finely chop. Beetroot and carrot root are coarsely rubbed. Pepper is cut into strips. In an enameled bowl, mix all of the above ingredients. Add salt, sugar, oil and vinegar. Let stand for 1.5 hours to extract the juice.
Pack in clean and dry jars. Cover with lids and put in a container with water. The water should reach the "shoulders" of the cans. Sterilize: 0.5 l – 20 minutes, 1 l – 30 minutes. Roll up the lids and turn over until completely cooled.
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
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 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
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
