Description
Well, again, the heat came and I want something light and cold. I have many years of cooked beetroot at the "separate" method, the hell with you and I want to share. It is in my opinion more practical and more flexible in terms of output of finished dishes. As we end up getting different variations of beetroot and "beets and garlic".
Ingredients
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Beets
5 шт
-
Potatoes
4 шт
-
Cucumber
3 шт
-
Chicken egg
5 шт
-
Green onions
1 пуч.
-
Dill
1 пуч.
-
Vinegar
7 ст. л.
-
Sugar
3 ст. л.
-
Salt
5 ч. л.
Cooking
Here's my method: Beetroot I consists of two parts. The first part is the base of beetroot, namely, pickled beets. Due to the fact that marinovna it is very well worth it in the refrigerator it can be done with the stock. The second part, the basis of, so to say "salad", salad you can every day to do, well within reason, with any components, and therefore, you will have always a little different beetroot. It is very convenient and most importantly delicious. Just ask, no need to quibble over terminology and names, and then sprat it will add, by the way, with salty anchovies and I really enjoyed it but Shhh.... We require that this set of products
Proceed to the production base, the heart, so to speak, of beetroot. To do this, carefully! My beet, with my sponge, and rough and soft side. This is to ensure that the broth did not get any sand as her cook in their skins and the broth we will need, we don't pour later. Washed beets put in a pan and into the fire
When it boils, pour a couple of tablespoons of vinegar. The vinegar we use here and below any natural.
When the beets will be ready to send to cool, I so cool. That impression quickly was. Readiness check with a toothpick. Should be easy to protectice. Yeah and you know it
While getting cold beets make basis, "salad", as we call it. For me classic here is a set of products. And for variation of taste, add what you want into it, depending on your current mood. Can and sausage and ham, radish, cilecca the salted herring... Well, I tell you, you know you love. Here's a basic kit, all IMHO of course
Not all cut coarsely, the process of cutting I, with your permission, miss. For corrosive – potatoes and boiled egg.
Well, after all the slicing in the saucepan, stir and put in refrigerator. Don't do a lot at once. Expect a maximum of a day or two, unlike the base of this salad should not be stored for long periods. It is necessary to cut as you desires. The benefit very quickly.
Well, the beet is cold. Proceed to the production of "long-playing" base. Peel and grate beets on a coarse grater
Introduce it back into the broth
And start to make a flavor base! For this salt.
Add the sugar. Yes, Yes, sugar, and you should not say that she is so sweet. We do balance. To balance its sweetness is not enough.
Add vinegar.
Stir repeatedly trying and adding this, that we can deduce the taste. The flavor should be salty sweet, not much of course and with enough sour... Hard to explain, add a little bit, you will feel when you enjoy. When brought a taste of the send database in the fridge, at least overnight, what would marinated the nice beet, huh? Spreading the base is in the fridge more than a week not a port.
To be clear about how much salt – sugar – vinegar I've recorded adding and leveling taste on a napkin, recorded in tablespoons. Salt in the tea, sugar and vinegar in the cafeterias. In the end it was: Salt – 5 teaspoons. Sugar – 3 tablespoons. Vinegar – 7 tablespoons.
Well, the next day, all married and ready. We're starting to harvest beetroot. Laying the groundwork "salad" in a bowl.
Added base volume optional of course.
Be sure the broth!
Add sour cream, for me it is necessary. And we get such a beauty. Stir and eat with black bread. But that's not all!
Caught a nice beet, huh no broth, small cut garlic, mayonnaise.
Join together and get a gorgeous appetizer, a sharpener, so to speak, pickled beets and garlic! Well, on the fan of course.
Well, that's all. All good Apatite and joy in your heart in this beautiful summer Friday!
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