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

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.