Pickled Beets
A traditional fermented preserve for borscht and salads
Ingredienti
- barbabietola1000 g
- acqua1000 ml
- sale25 g
- aglio3 spicchi
- foglia di alloro2 pz
- pepe in grani6 pz
Istruzioni
Wash, peel, and slice the beets into wedges or sticks.
Place them in a clean jar together with garlic, bay leaf, and pepper.
Dissolve the salt in cold boiled water.
Pour the brine over the beets so they are completely submerged.
Cover with cheesecloth and leave at room temperature for 5–7 days.
Once the flavor becomes pleasantly sour, transfer to the refrigerator.
Altre ricette
Borscht
Traditional Ukrainian beet soup with pork, cabbage, and a rich savory broth.
Kyiv Borscht
An aromatic Kyiv-style borscht with beef, lamb, beans, and sweet-tart apples.
Lviv Borscht
Lviv-style borscht with smoked sausages, beets, and a tomato vegetable base.
Poltava Borscht with Dumplings
Poltava-style poultry borscht finished with small wheat dumplings.