Adjika with Horseradish and Zucchini
A horseradish adjika recipe that's been tried and true for years! This relish really bails me out. Boil up some potatoes or pasta in the winter, open a jar of adjika, and dinner is ready. It's wonderful with meat and fish dishes, and you can stir it into soups and mains too. Definitely make this adjika — it's a winter pantry hero!
lika7
Recipe author
Adjika with Horseradish and Zucchini
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 8 %
1 g
Fats 42 %
5 g
Carbohydrates 50 %
6 g
64 kcal
GI:
100
/
0
/
0
- It's best to choose young zucchini — then you can leave the skin on. If the skin is tough, peel it and scoop out the seeds. Cut into cubes small enough to grind easily. 2. Run the vegetables through a meat grinder and transfer to a saucepan. I use a heavy-bottomed one, so the mixture cooks evenly and doesn't scorch. Add the vegetable oil. Stir in the tomato paste, season with salt, and add spices to taste — khmeli-suneli (a Georgian herb blend) and dried coriander work beautifully. Simmer the mixture for 1 hour, then pour in the vinegar. 3. Peel the remaining ingredients and run them through the meat grinder as well. Stir them into the adjika and cook over low heat for another 15 minutes. 4. Immediately spoon the adjika into sterilized jars and seal tightly with the lids.
Caloric content of the products possible in the composition of the dish
- Zucchini - 23 kcal/100g
- Garlic - 143 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
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Horseradish Root - 59 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
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