Recipes

Beet Ajika

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For any housewife, especially a beginner, cooking adzhika is a kind of test of skill. After all adjika, by virtue of its sharpness, is considered a sauce for a strong half of humanity. And if the men in your family like your workpiece, the recipe must be preserved, and then experiment with it endlessly, ensuring that the taste of adzhika becomes universal and would like everyone without exceptions.

Although adjika is considered a primordially Caucasian seasoning, this article focuses on a dish with unusual ingredients. Indeed, in Russia it is common to call adzhika any spicy seasoning of chopped vegetables and herbs. And adjika beet for the winter will be able to decorate your holiday table as well as serve as an indispensable seasoning for the daily menu.

Caucasian recipe

Paying tribute to the traditions, try to cook first the beetroot adjika according to the traditional Caucasian recipe, which is a bit like a snack beet salad, often used on festive tables.

For him you will need:

  • Beet medium size - 2 pieces;
  • Garlic - 2 cloves;
  • Walnuts - 150 grams;
  • Cilantro - 50 grams;
  • Hot peppers - 1 pod;
  • Ground black pepper - 5 g;
  • Cumin (Zira) - 5 g;
  • Balsamic vinegar - 50 ml;
  • Salt rock - 60 grams.

Beets are washed, peeled from a vegetable cutter and ground on a grater. Cilantro is washed and finely chopped. Garlic is peeled and minced. Hot pepper is freed from tails and seeds and finely minced.

Walnuts are pounded and crushed.

To start, beetroot must be stewed in a frying pan with the addition of a spoon of water and vegetable oil, as well as salt, cumin and black pepper for 25 minutes.

Comment! Without cooling the mixture, add nuts, cilantro and hot pepper to it.

Well stir, cool and scroll through a meat grinder or grind blender.

All frayed components are reheated again, brought to a boil and heated for another 10 minutes. After that, balsamic vinegar is added to the almost finished adjika, everything is brought to a boil again and is also heated in a sterilized jar. After rolling the adjika should be placed in a cool and dark place.

Russian recipe

Since this recipe was invented in Russia, its traditional use is as a dressing for borscht. However, since the beetroot adjika is incredibly tasty and beautiful, it is also quite suitable for a festive table.

What do you need?

  • Beets - 2 kg;
  • Tomatoes - 2 kg;
  • Bulgarian sweet pepper - 0.5 kg;
  • Garlic - 1 head;
  • Carrots - 0.5 kg;
  • Hot pepper - 2 pods;
  • Herbs to your taste - 100 grams;
  • Salt - 60 grams;
  • Vinegar - 3 tbsp. spoons;
  • Refined vegetable oil - 4 tablespoons;
  • Granulated sugar - 60 grams;
  • Curry - 1 tsp.

At first, vegetables and herbs are washed and cleaned. Then they are cut into such pieces so that they are convenient to pass through a meat grinder. At the next stage, it is the process of grinding all ingredients using a meat grinder.

Attention! But each vegetable is twisted separately and laid aside in its capacity.

First, oil is poured into the thick-walled pot, brought to the overheated state, when barely noticeable smoke starts to rise from it. Crushed beets are fried first in a pan for about 30 minutes. Then tomatoes and carrots are put into the pan and all together they are boiled for another 20 minutes.

At the next stage, sweet pepper is added, and the whole vegetable mass is heated for 10 minutes. Finally, spicy pepper, garlic and herbs are added to the adjika. Everything is heated for another 15 minutes. At the very end, salt, sugar, spices are put into the pan and the required amount of vinegar is poured. After the adjika boils again, it can be laid out in sterile jars and rolled up.

Adjika with beets, cooked according to this recipe, can be stored even in a regular room, but preferably without light, for example, in a kitchen cabinet.

Adjika with apples

This adjika, despite its rather rich composition, is prepared extremely simply, so it is definitely worth a try. All the main ingredients are taken in the same composition and quantity as for the previous recipe. But instead of vinegar here you will use about one kilogram of sour apples. From spices, 1 teaspoon of coriander is added to the same amount of vegetables, and more sugar is taken - 150 grams.

All prepared vegetables are twisted through a meat grinder, laid out in a saucepan, vegetable mass with apples is brought to a boil and cooked over low heat for about one hour with occasional stirring. At the end of the quenching, oil, salt, sugar and spices are added. Delicious and very healthy seasoning - the appetizer is ready.

Be sure to try cooking beetroot adjika according to one of the above recipes, and as a result not only your relatives, but also guests at the festive table will be pleasantly surprised.

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