Various recipes for sauerkraut with beets were known in the Russian culinary tradition as far back as 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 and organic amino acids are preserved in cabbage and beets.
It is necessary
- - cabbage (2-3 kg);
- –Beets (350-370 g);
- - garlic (1-2 heads);
- –Sugar (70 g);
- -dill;
- –Salt (70 g);
- –Water (1-1.5 l);
- –Stavrushka (3-5 leaves);
- - black pepper (4-8 peas);
- –A vinegar to taste (9%).
Instructions
Step 1
Take a head of cabbage and cut into large pieces into 5-8 pieces. The stump can be cut up and down separately. 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. Let it sit for 2-4 minutes and then pour cold water over the cabbage.
Step 2
Put the peeled heads of garlic and salt in a metal bowl. Then add water, boil. Pour the water out of the scoop and set the garlic aside to cool completely.
Step 3
Prepare the beets in parallel. To do this, peel the vegetable and cut into slices no more than 4 mm thick. Mix together bay leaf, pepper and dill separately. In a clean jar, begin to lay out cabbage, spices, beets in layers. Fill the jar to the brim.
Step 4
Prepare the pot by pouring water into a saucepan 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, keep the jar cold.
