Delicious homemade billets: beets for borsch for the winter

Roots (turnips and rutabaga, carrots and beets) we try to stock up for the winter in fresh and in the required quantity. But in addition to raw supplies can be made and preserved, very tasty, preserving all the useful properties and great facilitating the work of the hostess in the kitchen. It's about red beetroot.

Beetroot under marinade

Marinated beet on a borsch for the winter is, perhaps, the most popular kind of canning of a useful root crop. I would like to note that beets can be served both as a side dish and as a snack for meat, fish dishes and stewed vegetables, etc. The huge advantage of the recipe is the ease of cooking. Stores are stored perfectly: you can not be afraid that the product will deteriorate. How is the beet harvested? On borsch (for the winter), it is preserved as follows: root crops are cleaned, well washed and shredded with thin straws. They spread out to the banks. Now prepare the pouring: for each 1 liter of water comes 100 grams of fruit vinegar (best - apple, for lack of the last - grape), 25-30 grams of salt. To taste and flavor your beet for borscht for the winter, put a few peas of sweet and bitter pepper, on a cut slice of garlic, on 2-3 cloves of a carnation. If you want a snack more spicy, add another piece of chilli pepper. Marinade should cover the vegetable approximately on the finger. Filled cans sterilize as follows: half-liter - 10-12 minutes, liter - 20 minutes. Then roll up. Store beets cooked in this way for borscht for the winter can be right in the kitchen, under the table or in the cupboards. You can rest assured that the jars will not be covered with dust!

Beet, canned with onions

We offer another very useful product-semi-finished product, which, by the way, is useful at any time of the year. This is a dressing for beetroot borsch . Its components: a burak (that is, beets), a common onion, spices. Marinade refueling is useful for acidifying the first dishes, it is very mouth-watering! So, peel and cut the beets into thin slices, fold them into an enamel pot and pour into the dressing. For it is required for each 1 liter of water for 100 g of vinegar (fruit), as much honey (natural, the grade does not matter, but better without a pronounced specific smell), salt (15 g), pepper, coriander, other seasonings Your taste). Put the saucepan on the gas, let it boil and hold it for 3-5 minutes. Slice the onion rings. Lay out the layers of hot beets and onions and pour boiling marinade. Preserve beets for borscht continue sterilization: half-liter cans - 15 minutes, liter - 20 minutes. Roll up the lids, turn the tanks upside down, cover and leave so for a day. Then store in a cool and dry place.

Dressing from beet tops

Another tasty and convenient borsch refueling is obtained from canned beet tops. You can use it as a side dish or a salad. The product retains almost all the vitamins that are contained in the greens. The composition of canned food: leaves - 1 kg, garlic - half of the head, dill - twigs or umbrellas, currant leaves, fragrant and bitter pepper. Soly is consumed 20-25 g. We make the workpiece as follows: the tops of the beetroot are thoroughly washed, cut quite large. In the prepared container (pot, barrel) lay the tops, shifting it with chopped garlic, dill and currant, pea peppers. Sprinkle each layer with salt. Top with a clean cloth and squeeze it. For a few days let the tops stand in the kitchen. Then move it to a cool place, as you would do with sauerkraut.

Delicious and successful work!