Alenka salad recipe for the winter. The most popular and easy-to-prepare beetroot salad for the winter is, of course, Alenka. It is prepared from the simplest seasonal vegetables: beets, tomatoes, sweet and hot peppers, onions and carrots. By the way, about carrots, according to this recipe, they are not added to the salad, but not because they forgot or were not at hand, not on purpose. In the classic version, a little carrots are put in the salad, but it seems to me (and after reading most of the reviews, it’s probably not just me) that this ingredient is superfluous here. Of course, a matter of taste, but without carrots, the salad really turns out to be tender, even softer. Sugar and apple cider vinegar added in moderation give the salad a sweet and sour flavor.

Alenka salad goes very well with boiled mashed potatoes, some meat and vegetable dishes. Garnish with fresh herbs, sesame seeds, chopped walnuts, or canned peas before serving.

Required Ingredients:

• 2 kg. beets;
• 700 g of tomatoes;
• 500 g sweet pepper;
• 250 g of onions;
• 250 g carrots (optional);
• 2 heads of garlic;
• 1 large chili pod
• 1/2 cup vegetable oil
• 100 g of sugar (4 tablespoons);
• 1.5 - 2 tbsp. tablespoons of salt (salted);
• 130 ml. apple cider vinegar 6% or 100 ml. vinegar 9%.

How to cook:

For the preparation of Alenka beetroot salad for the winter, take fresh vegetables without signs of rot. Rinse vegetables in warm water and pat dry with a towel. Peel and grate the beets on a coarse grater for Korean salads, of course, this is not fundamentally just the salad looks neater and more beautiful when served.
Halve a large chilli pod, remove the seeds, chop into large pieces. Cut ripe, juicy tomatoes into large slices and remove the stalk.
Next, the prepared tomatoes and chili need to be mashed (chopped). The most convenient way to do this is with a hand blender, but you can skip it through a meat grinder.
Divide the sweet pepper (Bulgarian) into four parts, remove the seeds, cut the pulp into strips.
Peel the onions, chop into small cubes.
Peel the chives, grate on a fine grater or pass through a press.
So, the ingredients are ready, you can start stewing.

Put a large saucepan on the stove, pour in vegetable oil, heat over high heat and add the onion cubes.
Simmer the onion for literally 5 minutes and add a straw of bell pepper.
Continue stewing the vegetables for another 5 to 7 minutes, stir the mixture and add the chopped tomatoes and chili, then add all the beets, garlic, salt and sugar.
Stir the vegetables gently with a large wooden spoon and continue simmering over high heat for 40 minutes. During cooking, stir the mass periodically and monitor the temperature; if the boil is too strong, the salad will sprinkle a little on the sides.

While the Alenka salad is boiling down, prepare the jars. From this amount of ingredients, I got 2.2 liters, plus a small cup about half a glass (everything that happened in the photo). Choose a suitable volume of jars, rinse them and sterilize in any way. Don't forget to boil the lids.

After the time has passed, pour vinegar into the salad and boil for another 5 minutes. I most often use apple cider vinegar 6% for preservation, it seems to me that the blanks are more delicate and aromatic. But this is not important, you can use either a ready-made dining room, or prepare a solution from vinegar essence.
Fill prepared dry jars to the very edges with hot salad and roll up the lids with a key. If you are using screw caps, just tighten as tight as possible. Turn the jars upside down and wrap them with a blanket. Leave in this form until it cools completely, and then transfer to the cellar for further storage.
Alenka beetroot salad for the winter is ready. Such a salad can be used not only for its intended purpose, for example, many housewives use it to dress borscht.

Few make preparations from red beets for the winter, but if you make a delicious winter salad "Alenka", then change your attitude. Each of the proposed recipes claims to be correct. But whichever you choose, I guarantee the beetroot snack will be delicious. The salad is served as an independent appetizer, put in borsch instead of dressing.

Alenka beetroot salad - the secrets of the right recipe

The basis of the salad is always red beet, it is always taken more. There are no strict requirements for the rest of the components. The proportions of ingredients indicated in the recipes are not dogma. It is permissible to change them at your discretion, choosing the perfect combination for you personally.

• Slicing vegetables does not affect the taste, but the appearance of the snack can make a significant difference. Alenka will look very appetizing if you grate the beets on a Korean grater.
• If you love spicy foods, add more pepper.
• If you love sour, add acetic acid.
• Do not let the beets boil violently, they will lose their natural color and turn pale.
• If you want to preserve the vibrant color of the root vegetable, put a few drops of vinegar into the pot at the very beginning of cooking. As a rule, this moment is skipped in the recipe, according to the rules, the acid is put into the workpiece at the end of cooking. I recommend breaking this rule by splashing a little bit at the beginning of cooking.

Spicy beet salad "Alyonka" - a delicious recipe

Delicious beetroot salad, which can sometimes be used as. The original states that the beets are rubbed into shavings; if desired, it is permissible to cut the root crop into strips.

Would need:

• Beets - 2 kg.
• Tomatoes - 1.5 kg.
• Bulgarian pepper - 500 gr.
• Onions - 1 kg.
• Garlic cloves - 100 gr.
• Hot pepper is a pod.
• Table vinegar - 50 ml.
• Salt - 30 gr.
• Sunflower oil - 100 ml.
• Sugar - 75 gr.
• Ground pepper if desired.

Recipe with photo

Do your vegetable prep work. Pass the tomatoes through a meat grinder, crushing them in mashed potatoes.

Cut the bell peppers into strips. Divide the sharp pod into small rings. If you like savory snacks, don't throw away the seeds.

Divide the onion in half rings.

Grate the beets on a coarse grater.

Finely chop the garlic cloves.

Place the beets in a saucepan.

Add the straws of pepper.

Send onions, then garlic.

Pour in tomato puree.

Pour in oil immediately, add granulated sugar, salt.

Heat the vegetables at low power. Bring the contents to a simmer slowly. Simmer for 40 minutes.

If you think of adding black pepper for spice, put it shortly before the end of cooking. Pour in the vinegar 5 minutes before the end. Stir the mass of lettuce.

Fill sterile jars, roll up. Let Alenka cool by turning over and wrapping.

Beet salad "Alyonka" - recipe with bell pepper

The classic, most common recipe for winter salad with pepper. Thanks to the verified combination of components, it turns out a great appetizer, worthy of inclusion in the festive menu.

Take:

• Red beets - 2 kg.
• Sweet pepper - 250 gr.
• Onions - the same amount.
• Tomatoes - 800 gr.
• Garlic - 100 gr.
• Acetic acid 6% - 70 ml.
• Granulated sugar - 75 gr.
• Salt - 25 gr.
• A bunch of parsley.
• Sunflower oil - 100 ml.

How to prepare for the winter:

1. Prepare root vegetables for processing - wash, peel. Rub it coarsely.
2. Divide the tomatoes into halves, punch with a blender, or chop with a meat grinder.
3. Chop the peeled garlic and onion into small cubes.
4. Remove the seed portion from the peppers. Chop into strips. Chop the parsley.
5. Heat the oil in a thick-walled saucepan. Roll the onion cubes. Pass until transparent.
6. Add tomato puree, salt and sweeten. Fill in the pepper strips. Stir the mass.
7. Wait for the salad to boil, reduce the heat, cook for 10 minutes.
8. Send beetroot shavings, garlic to cook. Stir, let it boil. Simmer at low simmer for 30 minutes.
9. Pour in the vinegar. Let the contents boil vigorously, turn off the burner.
10. Distribute to banks, twist. Refrigerate by turning upside down and wrapping. The workpiece is perfectly stored in apartment conditions.

How to prepare Alenka salad - the correct recipe with carrots

Another variation of a delicious beetroot preparation.

You will need:

• Tomatoes - 800 gr.
• Onions - 250 gr.
• Beets - 2 kg.
• Sweet pepper - 300 gr.
• Carrots - 250 gr.
• Hot pepper pod.
• Garlic is the head.
• Vinegar 9% - 50 ml.
• Sugar - 50 gr.
• Salt - 30 gr.

How to twist:

1. Prepare vegetables for processing. In the previous recipes, I explained how to cut them. But I want to say that this is just a suggestion, you can choose any shape and methods of cutting. The only advice: turn the tomatoes in mashed potatoes, in Alenka the rest of the vegetables are boiled in tomato sauce - this is the secret of a delicious preparation.
2. Pour oil into a saucepan, warm it up a bit. Cast the onion first. When the rings become transparent, send the carrots next.
3. Pour over the tomato puree. Cook the sauce for 5 minutes.
4. Add the rest of the vegetables one at a time. Start with the beets, stir, and after a few minutes add the peppers.
5. Add loose spices. Stir the salad. cook for 10-15 minutes.
6. Check the appetizer for salt at this step. Adjust the amount. Simmer for about 20 minutes, add chopped garlic. Pour in acetic acid.
7. Simmer over low heat for 10 minutes. Remove from the burner, distribute Alenka among the banks.
8. Let the rolled up jars cool under a towel. Place for winter storage in a cellar, cold storage room.

Delicious video recipe for Alenka salad

Video recipe for a delicious beetroot salad with the beautiful name Alenka. Successful blanks.

We are used to the fact that usually sausage, ham and cheese are bought exclusively for cutting on the table. Now sausage is added to many hot dishes, snacks and even side dishes. Today we have prepared for you a version of the Alyonushka ham salad - it turns out to be very light and at the same time satisfying, but it is prepared quickly and simply.

Ingredients for 5 servings:

• Ham 450 g
• Egg 3 pcs.
• Cucumbers 1 pc.
• Bell pepper 1 pc.
• Canned corn 350 g
• Mayonnaise 4 tbsp l.
• Dill to taste
• Salt to taste
• Black pepper (ground) to taste.

A step-by-step recipe for making Alyonushka salad:

1. Hard-boiled eggs, cool, peel and cut into small cubes.
2. Cut the bell pepper and ham into long strips, and the cucumber into slices. Chop the greens with a knife.
3. Mix all the ingredients in a deep salad bowl, season with mayonnaise, add spices, herbs and mix everything well.

Serve the prepared salad immediately. If you wish, you can replace corn in it with green peas, and fresh cucumber with salted - this way the dish will turn out to be more spicy and piquant. This salad is perfect for both an evening snack and a festive table. Cook with pleasure and be sure to share new recipes with your friends!

Alenka salad is one of the most popular for the winter, it is famous for the content of nutrients, the main ingredient is beets. A useful root vegetable is rich in an extraordinary set of vitamins A, B, C, PP, E, trace elements and amino acids. They are also preserved in Alenka salads. Valuable folic acid gives beauty and youth to the body. The beautiful ruby ​​color of the salad is already appetizing by its appearance.

Beets go well with juicy aromatic vegetables - bell peppers, tomatoes, carrots, cabbage and garlic, these are the most common ingredients in Alenka salads.

The salad can be sweet and sour, spicy and salty. Its taste largely depends on the spices and spices used.

Salads are used as a side dish for meat or fish, for boiled potatoes. They are used to make borscht, they are great with fresh crunchy bread. In winter, they enrich the body with useful substances and delight with their excellent taste and appearance.

For the salad, you should choose only fresh and high-quality products. Beets should be juicy, sweet varieties of dark burgundy color. It should not have dark spots, streaks and light rings. They indicate damage to the root crop. Put the salad in pre-sterilized jars directly boiling, roll up with boiled lids. Store salads in a cool place.

How to cook alenka salad for the winter - 7 varieties

Alenka salad with spicy taste of garlic and bitterness of Chili pepper.

Ingredients:

• Beets - 800 g
• Tomatoes - 500 g
• Garlic - 2 pcs.
• Salt - 2 tbsp. l.
• Onions - 3 pcs.
• Bulgarian pepper. - 4 things.
• Chili pepper - 1 pc.
• Sugar - 3 tbsp. l.
• The oil grows. - 1 tbsp.
• Vinegar 9% - 3 tbsp l.
• Parsley

You can add 2 tablespoons instead of tomatoes. tomato paste. The salad will taste more intense.

Preparation:

Grate the beets, cut the large peppers into strips, chili peppers - very small pieces, onions - half rings. Chop the tomatoes and garlic in a blender.

Fry the onions, add the beets, simmer for seven minutes. Add tomatoes, garlic, peppers, salt, sugar, vinegar and simmer for about 45 minutes and for 10 minutes. add chopped parsley before cooking. Divide the salad into jars and roll up.

Opening a jar of lettuce in winter, you will surely enjoy a salad with a spicy taste of garlic and the aroma of parsley.

Ingredients:

• Beets - 1 kg
• Peppers and onions - 200 g each
• Tomatoes - 500 g
• Salt - 20 g
• The oil grows. - 100 ml
• Sugar - 50 g
• Vinegar 6% - 50 g
• Parsley

Preparation:

Rub the beets, chop the onion in half rings. Grind peppers, tomatoes, garlic in a blender.

Heat oil and sauté onion for about 5 minutes, add vegetables, sugar, vinegar, salt. Simmer the mixture, stirring frequently, for about half an hour. Add chopped parsley and stew vegetables for about 10 minutes, then put the salad in sterile jars prepared in advance, screw with lids (sterile).

The salad will be especially appreciated by lovers of spicy dishes. It has a spicy taste of garlic and a pungent pepper flavor.

Ingredients:

• Beets - 1 kg
• Tomatoes - 500 g
• Bulgarian pepper. - 250 g
• Onions and carrots - 150 g each
• Garlic - 50 g
• Hot pepper - half
• Sugar - 60 g
• Grows up. oil - 150 ml
• Salt - 20 g
• Vinegar 9% - 20 ml
• Parsley

Preparation:

Rub the beets on a coarse grater, the carrots and garlic on a fine grater. Grind the tomatoes until puree. Peel Bulgarian and hot peppers from seeds. Cut large peppers into strips, hot peppers into very small pieces, onions into small cubes.

Saute the onions in heated oil, add bell peppers, carrots and fry for a few minutes. Add beets, tomato puree, garlic, hot pepper, salt, sugar, vinegar. Simmer for about forty minutes. Wrap the jars of salad with a warm blanket and let it cool. In winter, the salad will be appreciated.

If you love delicious spicy food, then you will surely like the recipe for a spicy beetroot salad with garlic.

Ingredients:

• Carrots, beets - 1 kg each
• Sweet pepper - 0.5 kg
• Tomato juice (homemade) - 800 ml
• Garlic - 2 heads
• Hot pepper - 1 pc.
• Sugar - 125 g
• Grows up. oil - 125 ml
• Vinegar 9% - 125 ml
• Salt - 25 g
• Allspice - 5 peas.

Preparation:

Grind sweet and hot peppers in a meat grinder. Pour the homemade tomato juice into a saucepan and put on the stove, when it boils, add the pepper chopped in a meat grinder - boil under the lid for 15 minutes.

Grate the beets and carrots on a Korean grater.

Then add oil, sugar, vinegar to tomato juice. Add beets with carrots, salt - mix and boil for 25 minutes. Add squeezed garlic with peppercorns - mix, boil for 7-10 minutes.

Place the salad in boiled jars with lids.

The salad is delicious, soft, low-calorie. He prepares unusually quickly.

Ingredients:

• Beet -1 kg
• Onion and pepper are sweet. - 250 g each
• Tomatoes - 0.5 liters
• Garlic - 50 g
• Rust oil - 1/2 tbsp.
• Sugar and salt - 50 g each
• Vinegar 9% - 50 ml.

Preparation:

Rub the beetroot, finely chop the onion with garlic. Cut the pepper into small squares. Chop the tomatoes until puree.

In a saucepan in oil, sauté the onion for about seven minutes. Add tomato juice from a jar, tomatoes, sugar, salt. After 5 minutes add beets, pepper, garlic, vinegar. Simmer the mixture for about half an hour. Distribute the salad in jars, roll up with pre-boiled lids.

The peculiarity of the salad is cooking from boiled beets and using lemon juice, not vinegar.

Ingredients:

• Boiled beets - 1 kg
• Bulgarian. pepper - 250 g
• Lemon - 1 pc.
• The oil grows. - 4 tbsp. l.
• Sugar - 4 tbsp. l.
• Salt - 1 tsp

Preparation:

Rub the beets, chop the pepper into strips. Add sugar, oil, salt and lemon juice to the mixture. Simmer for about twenty minutes. Then spread the salad into boiled jars with lids.

Universal appetizer - Alenka salad for the winter

We suggest you make a universal salad for the winter, which can then be used to prepare salads with herring, as a dressing for borscht, or add to other fresh winter salads. This preparation is done very simply.