Caviar from beet monastery
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Simple but tasty appetizer of vegetables will perfectly complement Your dinner or lunch! You can submit both warm and chilled.
Ingredients for Caviar from beet monastery
- Beets - 250 g
- Sauerkraut - 250 g
- Onion - 1 piece
- Tomato paste - 1 tbsp
- Vegetable oil - 4 tbsp
- Salt - 0.5 tsp.
- Sugar - 1 tbsp
- Spices - 0.5 tsp.
- Lemon - 1 lomt.
Step by step instruction of cooking Caviar from beet monastery
Шаг 1
Boiled (or baked) beets cut into strips, I used a grater for Korean carrot. Cut onion into quarter rings
Шаг 2
In skillet, heat 2 tbsp oil and fry first the onions on a medium heat, not allowing it roasted. Rather then onion until transparent, then add to pan with beets.
Шаг 3
Increase the heat and fry all together for about 5 minutes In the process add salt and pepper, add chopped pickled lemon (about 1 tsp), it gives an incredible aroma, the taste is bright, salty and sour. Harvesting of beetroot is ready.
Шаг 4
Kvashenuyu cabbage (this time I have a fuck) drain in a sieve to remove excess brine. If your cabbage tastes too salty and vigorous, then rinse under running water and squeeze
Шаг 5
In another frying pan, heat the remaining 2 tbsp oil and fry the cabbage for 3-5 minutes, stirring occasionally. Then add the tomato paste, sugar (all at once not to pour, add a little, then podkorrektirovatj) stir and simmer with the lid on, stirring, another 5-7 minutes. If dry, you can pour a couple Tbsp. L. water.