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Vegetable marinade with beetroot
1 serving
boil the beets in the peel, peel and cut into straws. cut carrots into straws, onion into rings or half rings, fry until cooked, put boiled beets, tomato puree, pour in some hot water or broth and simmer for 10 minutes. then add the vinegar, allspice, bay leaf, cloves, cinnamon and simmer for a further 10 - 15 minutes. brew the marinade with potato starch diluted in cold water, bring to a boil and cool. season with salt and sugar
boil the beets in the peel, peel and cut into straws. cut carrots into straws, onion into rings or half rings, fry until cooked, put boiled beets, tomato puree, pour in some hot water or broth and simmer for 10 minutes. then add the vinegar, allspice, bay leaf, cloves, cinnamon and simmer for a further 10 - 15 minutes. brew the marinade with potato starch diluted in cold water, bring to a boil and cool. season with salt and sugar
beets - 1 pc., Carrots - 1 pc., Tomato puree - 1 tbsp. spoon, vegetable oil - 2 tbsp. spoons, vinegar 3% - 0.5 cups, potato starch - 1 tsp, bay leaf - 2-3 pcs., allspice - 5 peas, cinnamon - 1 g, sugar to taste, salt to taste, onions - 2-3 pcs.
