A variety of recipes for sauerkraut with beets were known in the Russian culinary tradition in the 13th century. The combination of two vegetables with unique properties allows you to enjoy not only a delicious dish, but also provide the body with important trace elements. In the process of pickling or pickling, valuable minerals, organic amino acids are preserved in cabbage and beets.
Pick your recipe
You will need
- - cabbage (2-3 kg);
- - beets (350-370 g);
- - garlic (1-2 heads);
- Sugar (70 g);
- -dill;
- - salt (70 g);
- –Water (1-1.5 l);
- - parsley (3-5 leaves);
- –– black pepper (4–8 peas);
- - Acetus to taste (9%).
Instruction manual
1
Take a head of cabbage and cut into large pieces into 5-8 parts. The stump can be cut separately up and down. Place the prepared vegetable in a deep saucepan and pour water 2-3 cm above the cabbage layer. Wait for the water to boil and turn off the hotplate. Leave on for 2-4 minutes, and then pour the cabbage over with cold water.
2
Put peeled garlic heads and salt in a metal scoop. Next, add water, boil. Pour the water out of the bucket, and set aside the garlic and let it cool completely.
3
Prepare the beets in parallel. To do this, peel the vegetable and cut into slices with a thickness of not more than 4 mm. Mix bay leaf, pepper and dill separately. In a clean jar, start spreading cabbage, spices, and beets in layers. Fill the jar to the brim.
4
Prepare the fill by pouring water into the pan and adding vinegar and salt to taste. Wait until the brine is warm, and then fill the jar with cabbage and beets. Close tightly with a plastic lid and leave at room temperature for 2-3 days. When the snack is ready, you should keep the jar in the cold.
note
If you want to make cabbage with beets more spicy and crispy, then you can additionally add chili peppers, paprika, currant, oak and cherry leaves.
Useful advice
When choosing a head of cabbage for a recipe, pay attention to the color of the leaves and stalks. Fresh cabbage will be crispy and dense.