How to make
Pour the water into a suitable pot and after it boils, pour the vegetables - beets, pumpkin, carrots, onions and garlic, which we have previously peeled and cut into small pieces.
Boil, until they soften. Then strain them from the water (which you need to save for blending in a bit).
Pour them into the jug of the blender and add homemade tomato sauce, apple cider vinegar, Himalayan salt and brown granulated sugar.
Blend along with the water from the boiled vegetables into a fine mixture. Return it into the pot on the stove and let it simmer for another 25 minutes, so that it thickens slightly and the excess water evaporates.
While still hot, pour the delicious homemade ketchup into dry jars, close them tightly and after they cool down - store them in a cool place. Consume it fresh (it can last about 1 month in the refrigerator).
The aromatic homemade beetroot ketchup - can be used in a variety of recipes - pizza, spaghetti, vegetable patties, etc.
Wonderfully delicious!
