Beet Adjika for Winter
Original, unusual, and spicy, made from simple ingredients! Beet adjika for winter turns out bright, tasty, and aromatic. The sweetness of vegetables and sugar pairs wonderfully with the heat of garlic and chili peppers. This appetizer is perfect with meat, chicken, and other dishes. Try it!
Updated : 17 September, 2025
Easy
About 30 min.
Ingredients
600 grams
Beetroot
300 grams
Carrot
300 grams
Bell pepper
250 grams
Tomato
100 grams
Garlic
20 grams
Chili pepper
2
Laurel leaf
50 grams
Sugar
10 grams
Salt
50 milliliters
Vegetable oil
5 milliliters
Vinegar essence
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
I used young fresh vegetables and weighed them on kitchen scales. Rinse the vegetables under cold running water, scrubbing root crops well with a brush.
Step 2
Peel carrots and beets, wash and dry them.
Step 3
Cut carrots and beets into small pieces.
Step 4
Chop the vegetables in a convenient way - using a coarse grater, meat grinder, or food processor.
Step 5
Place the chopped vegetables into a deep bowl. Add salt, sugar, and vegetable oil.
Step 6
Mix everything well and leave for 10 minutes to let the vegetables release juice. If they are not juicy enough, you may later need more tomatoes or tomato juice than stated.
Step 7
Remove seeds and stems from the bell pepper. Cut it into small pieces. Also chop the tomatoes.
Step 8
Grind the bell pepper and tomatoes using a meat grinder, grater, or blender. Instead of fresh tomatoes, you may use about ¾ cup (200 ml) of ready-made tomato juice.
Step 9
Peel and wash the garlic. Cut off the stem from the chili pepper and remove the seeds. Chop garlic with a knife or press, and finely dice the chili. The amount of garlic and chili will determine the final taste of your adjika. Adjust the spiciness by reducing or increasing their amounts to your liking.
Step 10
Transfer the carrots and beets to a deep skillet. Add half of the tomato juice. Cover with a lid and simmer on low heat for about 20 minutes, stirring occasionally. If necessary, add more tomato juice gradually to prevent burning.
Step 11
Add the ground bell pepper and the remaining tomato juice. Mix well.
Step 12
Add garlic, bay leaf, and chili pepper.
Step 13
Simmer covered on low heat for 30-40 minutes, stirring occasionally. When the vegetables are well cooked, taste the adjika and adjust salt or pepper if needed. Then add vinegar essence (or strong vinegar) and mix well. Optionally, blend the adjika with an immersion blender until smooth, first removing the bay leaf.
Step 14
Wash jars and sterilize them in a way convenient for you (microwave, oven at about 250°F (120°C), or boiling water on the stove). Transfer the hot adjika into jars, seal with lids, and let cool at room temperature. Store in a cool place.