Burak, also known as beets, contains vitamins that are preserved even after heat treatment. Therefore, in the cold season, boiled beets will be an excellent source of fiber and other nutrients.
It is necessary
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- Pan;
- beet;
- table vinegar.
Instructions
Step 1
Before boiling beetroot, thoroughly rinse the root crops from the remnants of the earth. Use a brush for this. It is best to take beets of the same size, so they cook at the same time.
Step 2
Take a pan, preferably enamel or glass, as the aluminum one will have to be cleaned after boiling the beets. The size of the pot depends on the amount of root vegetables; the beets in it must be completely covered with water.
Step 3
Before boiling beets, peeling and trimming their tails is not required, otherwise all the juices will simply go into the water. For the same reason, the root vegetables are not cut, but boiled whole, although chopping can shorten the cooking time.
Step 4
To preserve the bright color of the beets, add white vinegar to the water, a tablespoon over the entire pan. Citric acid has similar properties, but you need to put very little of it on the tip of a knife. Since the beets are boiled in the skin, there is no need to salt the water. Salt is added to the finished beetroot dish.
Step 5
Put a pot of water and root vegetables on fire and bring the liquid to a boil, then cook the beets over low heat for at least an hour. Coarse beets will take longer to cook. If water boils away during the cooking process, then it must be topped up to its original volume.
Step 6
It is very simple to check whether the boiled beet is ready: just pierce it with a knife. In this case, the blade should pass through the beets easily, if they are not soft enough, you need to cook more.
Step 7
After the end of cooking, soak the beets in ice water for a few minutes, this will facilitate the process of cleaning the root vegetables.
