1. Main Page
  2. National cuisine
  3. Adjika with carrots and onions

Adjika with Carrots and Onions

A tasty preserve to put up for winter. It works with all kinds of dishes — you can even use it as a sauce for grilled meats. Enjoy!

Bunny 260188Author avatar
Recipe author
Adjika with carrots and onions
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
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
70 kcal
GI: 86 / 0 / 14
  • Cut the bell peppers into pieces, grate the carrots on a fine grater, and slice the onions into half-rings. Combine them with the vegetable oil and set over high heat. Once it comes to a boil, reduce to medium and simmer for 20 minutes. Add the puréed tomatoes, salt, sugar, garlic, and peppercorns. Stir until smooth. Bring back to a boil and simmer another 20 minutes. Stir in the vinegar and simmer 5 minutes more. Ladle the finished adjika into jars right away.
  • Unless the author notes otherwise, the vinegar in these recipes is assumed to be 9% (distilled white vinegar works well).

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  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
  • Black pepper peas - 255  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g

Similar recipes

Related and additional categories: