- Beet - 1 Kilogram
- Carrots - 300 Grams
- Onions - 300 Grams
- Pickled cucumbers - 3-4 pieces
- Garlic - 3-4 teeth
- Tomato paste - 2 items. spoons
- Salt - 0.5 teaspoons (to taste)
- Pepper black ground - 1-2 Pinch
- Bay leaf - 1-2 pieces
- Vegetable oil - 2 items. spoons
1. Mine and clean all the vegetables. 2. We rub into separate containers on a grater beets, cucumbers and carrots. Onions finely shred. 3. Lightly fry carrots and onions in a deep frying pan on vegetable oil. About 5 minutes. 4. Add grated beets and cucumbers. Stir and cover with a lid. Stew on medium heat for 20-30 minutes. Time depends on what degree of readiness you like vegetables. 5. Add tomato paste, pepper, bay leaf and salt to the vegetables. With salt, be careful - after all, salted cucumbers and so add a dish of salt. So - do not forget to try! If there is a lot of juice in your cavia - stew without a lid. 6. Stew about 5 minutes and add crushed garlic. Turn it off.
Servings: 5-6