Adjika with apples and carrots
3 servings
120 minutes
Adjika with apples and carrots is a vivid example of the culinary traditions of Russian cuisine, embodying the harmony of sweet and spicy notes. This aromatic sauce is made by chopping and slow-cooking the ingredients and has gained recognition for its rich flavor and piquant texture. Apples and carrots add tenderness and a light fruity-vegetable sweetness to the adjika, while chili pepper and parsnip provide sharpness and depth of taste. Due to its rich composition, adjika can be used as a seasoning for meat, fish, and side dishes, as well as a base for sauces and marinades. Traditionally prepared for winter to warm cold evenings with the rich taste of ripe vegetables and fruits.
1
Pass all components through the meat grinder.
- Tomatoes: 2 kg
- Chili pepper: 1 piece
- Red sweet pepper: 500 g
- Apple: 2 pieces
- Carrot: 200 g
- Parsnip root: 1 piece
- Dill: to taste
2
Boil the tomatoes and strain them through a sieve, separating the pulp from the skin.
- Tomatoes: 2 kg
3
Mix everything and cook for 2.5–3 hours.
- Tomatoes: 2 kg
- Chili pepper: 1 piece
- Red sweet pepper: 500 g
- Apple: 2 pieces
- Carrot: 200 g
- Parsnip root: 1 piece
- Dill: to taste
4
Pack hot into jars and seal tightly.