Good housewives always have a lot of blanks in stock - from frozen vegetable mixtures, soups, mushrooms to marinades and pickles. It will not be difficult for them to prepare, for example, such a spicy dish of Russian cuisine as pickled beetroot borscht.
Cold borscht can be cooked on one of the bases such as dairy products like kefir or yogurt, on beet broth or juice, on kvass, sourdough, water or broth. The Slavs called such borscht beetroot or cold beetroot.
To prepare borscht from pickled beets, you need to prepare it in advance. If there is no such blank in stock, you can make it a day before preparing the dish. It turns out to be a wonderful cold soup with a spicy taste.
How to cook pickled beets
Root vegetables should be washed, blanched in boiling water for 20-40 minutes, or simply baked in the oven. Rinse the beets with cold water, peel them off.
Cut the root vegetable into slices or pieces. Put everything in a jar or jars, it is advisable to sterilize them first, even if the workpiece is not planned to be stored for a long time. Lay the beets, sprinkling with apple pieces or chopped horseradish.
Pour hot marinade over everything. To prepare it, mix 30 grams of salt, 100 grams of sugar, 1 liter of water, 1 gram of vinegar, cinnamon, allspice, cloves.
Cover the marinade-drenched beets with parchment. Tie well and set in a cold place for about a day.
You can cook pickled beets in another way. Beets must be washed, boiled and peeled. Having cut into slices, the beets are laid out in jars, while it should be sprinkled with grated horseradish. Pour all together with cold marinade, which is prepared from water, half a glass of six percent vinegar, salt, bay leaf, cloves and peppercorns - per 1 kg of beets.
How to cook borsch from pickled beets
Ingredients for cooking borscht: 500 g of pickled beets, 5 boiled eggs, 2 fresh cucumbers, 1, 5 l. kefir, salt, dill, green onions.
Pickled beets should be grated or chopped with a knife. Also grate cucumbers on a grater. Put everything in a saucepan.
Wash and dry the greens. It must also be chopped and added to the pan. Pour kefir there, mix everything. Add chopped eggs, salt. Stir everything again, refrigerate for half an hour so that all the ingredients are properly soaked.
Serving borscht on the table, you can fill it with sour cream. If you don't really want to waste time harvesting beets, you can buy them in the store, but homemade ones will be much tastier. Pickled beet borscht cooks much faster than usual, and its taste is excellent.
