7 unique old recipes of Sokolnikov

BEETROOT FOR THE BEETROOT BROTH. BEETROOT ON WHITE RYE (or bread) KVASS. BEETROOT FOR BEET KVASS. BEETROOT SOUP ON KEFIR (SOUR MILK). RECIPE BEETROOT FOR the RADETSKY 1852 the recipe for the BEETROOT AT the SIMONENKO 1892



 

BEETROOT HOT

After cooking the beetroot to cool and it easily goes into the category of COLD. This beetroot outrageously simple and you can eat it cold after it cools down. Favorite authors post ). Universal

Beetroot – 1-2pcs (about 400 g), cleaned and cut into strips.

Carrots (preferably young) – 2 pieces (about 200g), cut into strips.

Pickles or salted – 3-5pcs – clear, remove the core, seeds if large and cut into strips.

Potatoes – 2, cut into strips. Put the potatoes in the beetroot soup in that case, if someone very well, not enough potatoes – there are such people)) .

A young onion with stalks (small size onion) (Fig.7) — 5-7 PCs, cut into rings.

Dill – 50g, chop finely.

The beet tops with the stalks (or chard leaves with stalks ) or only the stalks – 100-150g, cut into

In a pan capacity of 2.5-3l, put prepared as described above beets, add a little cucumber pickle (about ½ — 2/3 Cup), bring to boil, put carrots and allow to simmer 5-10 minutes at an average intensity of the boil, add pickles and potatoes, season with salt to taste and cook . You can add ground black pepper to taste.

After 10 minutes, place in a pot of boiling beetroot, beet tops (chard) stalks and onions. Cook for another 15 minutes (until cooked potatoes ). Then add the dill.

When serving add to each bowl and chopped hard-boiled eggs at the rate of 1яйцо in a bowl and 1-2 tablespoons of sour cream.

The authors prefer to do this without the beetroot the green part of the leaves, with petioles of beets or chard (leaf beet). Mangold was tested by the authors in the beetroot recently and, according to the authors, it is very good in beetroot, especially the petioles)





BEETROOT IN BEETROOT BROTH

Beets (young) – 500 g (3-4pcs a young beet tops to separate and delay), thoroughly wash the roots with a brush and boil until tender, adding the wine vinegar or Apple (6%) – 1tbsp scoop (or juice ½ lemon) in the pot with a volume of 2.5-3 l strain the Broth, salt ( you can add a tablespoon of sugar, but usually the broth beet already has a certain sweetness without sugar and better to do ..) , to cool and place in the refrigerator for further cooling.

The tops with the stalks, wash, slice crosswise and boil (stew) in a few (!!) salted water until soft, drain in a colander and drain off the water. Cool.

Cucumbers – 400-500g, remove skin, cut into strips or circles.

Green onions – 150 g , chopped finely.

Dill – 100g, finely chop.

Eggs – 5-6pcs, boil hard boiled and chopped .

Place the prepared cucumbers, eggs, onion, fennel tops in a saucepan and cover okhlazhdeniem beet broth (beet broth should be 2, and preferably 2, 5 l), salt if necessary.

Serve with sour cream. It is possible for fans to file separately chopped cooked beef or chicken . You can also submit separately, for the fans, boiled in their skins and diced potatoes.

Beet broth for the beetroot can be cooked a little differently and, according to the authors of the post, this version is much better : we need to prepare a decoction of chopped beets (beetroots 500g) with the addition of vinegar (6%) or lemon juice, beetroot same which was aterials do not use beetroot and cook for another beetroot the beet (unpeeled) above previously. This will complicate the matter, but the broth will be richer and that, if it is better in our opinion .

In any case, beet broth can be prepared in advance (in the evening) and it will be easier and better in the end.


Tags

See also

New and interesting