Composition / ingredients
Step-by-step cooking
Step 1:
Ingredients.
Step 2:
Wash the beets.
Step 3:
Cook.
Step 4:
Clear.
Step 5:
Cut into plates.
Step 6:
Transfer to a bowl.
Step 7:
Chop the greens.
Step 8:
Add to the beetroot.
Step 9:
Chop the onion.
Step 10:
Add to the bowl.
Step 11:
Press down the 1st garlic.
Step 12:
Squeeze out the 2nd garlic.
Step 13:
Add to the bowl.
Step 14:
2 types of tkemali.
Step 15:
Add to the bowl.
Step 16:
Add rast.oil.
Step 17:
Add salt.
Step 18:
Pepper.
Step 19:
Pepper.
Step 20:
Mix.
Step 21:
Add pepper.
Step 22:
Serve separately...
Step 23:
Or as a side dish...
Step 24:
... for the 2nd course
Thoroughly wash the beets and boil.
Cut the beets into triangular and rectangular plates and put them in a bowl.
Add finely chopped greens.
Squeeze out one clove of garlic through a garlic chopper, the second - to give more flavor, press down with a knife, and then chop and add to the beetroot.
Divide the onion into quarters, cut into thin strips and add to a bowl.
Season the vegetables with vegetable oil, spicy and sweet and sour tkemali, salt, pepper and mix thoroughly. If desired, you can add a teaspoon of finely chopped fresh pepper.Serve an hour after refueling tkemali.
Beetroot in Georgian is served as a separate dish in the form of a salad, and can also be a side dish for second courses.
Caloric content of the products possible in the composition of the dish
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Sweet pepper - 27 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Ground red pepper - 318 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Tkemali - 418 kcal/100g
