Svyokla v tomatnom souse

Yield: 8 servings

Measure Ingredient
2 cups Russian tomato sauce
1 each Onion onion lg.
1 pounds Carrots, peeled
1 pounds Beets, fresh & peeled
6 tablespoons Olive oil
2 teaspoons Sugar
1 tablespoon Red wine vinegar

Grate the bbets, carrpts and onions together. Heat the olive oil in a large skillet. Add the sgredded vegetables and saute' over medium heat for 10 minutes. Stir in the tomato sauce, vinegar, & sugar.

Continue to cook over medium heat5 srirring until the moisture evaporates, 20 minutes approx. be sure to continue to stir so it won't stick and burn. Remove from heat, allow to cool to room temp then refrigerate for 3-6 hours. Origin: Irina Bayalov, Astrakhan-CIS, circa, 1993 Submitted By DON HOUSTON On 05-03-95

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