Yellow lyutenitsa with yellow vegetables
Ingredients for 4 jars of 180 ml:
1 kg yellow peppers
150 g yellow beets (about ½ head)
500 g of yellow cherry tomatoes
250 g of yellow carrots (2 pieces)
80 ml oil
½ teaspoon cumin, black pepper, dried thyme and savory
Salt and sugar to taste
Preparation:
Roast, peel and seed the peppers. Cook the peeled carrots and beet in salted boiling water. Grind all the vegetables in a meat grinder on medium tip, including the cherry tomatoes.
Mix all vegetables in a large deep saucepan and bring to a boil over medium heat (they have to simmer at small bubbles all the time). Constantly monitor the density of the lyutenitsa and add a little boiling water if it turns too thick. In about an hour of cooking, sugar and salt to taste.
Continue cooking until the sauce thickens (a wooden spatula must draw a path on the bottom of the pan). It takes about 80-90 minutes.
In the end, season the sauce with cumin, savory, thyme and black pepper. Pour in the oil, heated to very hot. Mix well and remove from heat.
Until the luyténitsa is hot, pour it in clean dry jars. Stir to remove the air bubbles. Immediately seal with their lids.
Sterilization:
Cover the bottom of a large pot with a cloth. Place the jars inside (uprighted). Fill with water until they are covered with a centimeter. Sterilize for 10 minutes counted from the boiling point.
