Beetroot salad with zucchini

Category: Blanks
Beetroot salad with zucchini

Ingredients

beet 2 Kg
squash 2 Kg
bulb onions 1 kg
dill 2 bundles
sugar 4st. spoons
salt 2st. spoons
vinegar 9% 200ml
refined sunflower oil 200ml
ground black pepper 1h the spoon

Cooking method

  • Peel the onion, cut into half rings and fry in a little oil until golden brown.
  • Peel the beets and zucchini, grate (I used Berner's fine cutting from the kit), add the onion, sugar, salt, oil and simmer for 30-40 minutes, stirring, so as not to burn. Finely chop the dill, add to the beetroot mass, also add ground pepper and vinegar and simmer for another 10-15 minutes.
  • Arrange in hot sterilized jars, roll up and wrap until cool. Store in a dark place. The amount of vinegar can be reduced if desired, and oils can be added if necessary.

The dish is designed for

output 4.5 liters

Time for preparing:

1-1.5 hours.

Cooking program:

plate

Note

I found the recipe in a magazine, made such a salad for the first time, tried it yesterday - very tasty. It can be eaten as a salad or added to borscht. Try it !!

natushka
steolin, an interesting recipe, I'll try to make it, thanks.
steolin
Natushka, I hope you like it

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