Beet “Olenka” for Winter
“Olenka” is a thick beet-and-vegetable preserve that families put up by the sackful in late August, when the beets have deepened in color and bell peppers are cheapest. What sets it apart from ordinary beets-in-tomato is the ratio: four kilos of beets are balanced by a kilo and a half of tomatoes and half a kilo of peppers, so it tastes balanced rather than cloyingly sweet, with a clear tang of vinegar and the scent of fresh parsley. The generous 200 g of garlic (nearly a cup) is intentional — with the vinegar it acts as a natural preservative and gives the jar its signature bite.
In winter it earns its keep several ways: a spoonful stirred into borscht as a ready-made base, spread on dark rye, or served beside potatoes and buckwheat.
Cooking tips
- Grate the beets on a coarse grater rather than running them through a grinder — that way the shreds keep their shape instead of turning to puree over 45 minutes of simmering.
- Stir more often near the end; the thick mixture scorches easily, and even a hint of burnt will spoil the whole batch.
- Add the vinegar and garlic early, with the tomato, so they melt into the flavor rather than tasting harsh.
Part of Ukrainian cuisine — 287 more recipes in the section.
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Ingredients
Instructions
Heat the oil in a wide pot, add the chopped onion, and sauté for about 10 minutes until it turns translucent.
Pour in the ground tomatoes and vinegar, then add the minced garlic, chopped parsley, salt, sugar, and sliced bell peppers. Mix well.
Add the grated beets, stir again, and simmer over low heat for 45 minutes, stirring often and keeping the lid partly on.
Quickly pack the hot mixture into clean jars, seal with lids, turn upside down, and wrap up until fully cooled.
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