Beet Caviar with Garlic

1. 1 Beetroot≈ $2.50 за кг 280 г
2. 2 Carrots≈ $1.50 за кг 60 г
3. 3 Onions≈ $1.60 за кг 60 г
4. 4 Tomato pasteупаковка 140 г ≈ $1.00 30 г
5. 5 Garlic≈ $10.00 за кг 6 г
6. 6 Sunflower oilупаковка 900 мл ≈ $3.50 30 мл
7. 7 Sugar 10 г
8. 8 Salt 7 г
9. 9 Vinegar 9% 15 мл

Сірим позначено сіль, спеції та те, чого в банку йде менше 30 г: це зазвичай є вдома, у ціну банки не входить. Цукор, оцет і олію від 30 г у ціні враховано.

Спосіб приготування

1. Peel the beets¹ and carrots² and grate them on a coarse grater, finely dice the onion³, and mince the garlic⁵.

2. In a saucepan, sauté the onion³ in oil for 3 minutes, add the carrot², and cook for 5 minutes.

3. Add the beets¹, tomato⁴ paste, sugar, salt, and 100 ml water, stir, and simmer covered over low heat for 35 minutes.

4. Add the garlic⁵, pour in the vinegar, and heat through for 2 minutes.

5. Sterilize a 0,5 l jar over steam for 10 minutes and boil the lid for 5 minutes.

6. Pack the hot beet¹ caviar tightly into the jar, cover with the lid, and sterilize in a saucepan of hot water for 15 minutes from the moment it comes to a boil. Seal immediately.

7. Turn the jar upside down and wrap it until cool. Store in a cool, dark place for up to 12 months, and keep an opened jar in the refrigerator for up to 7 days.