Traditional recipes

Beetroot borscht

Beetroot borscht


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Peel a squash, grate it and chop finely.

Boil the beets in 2 liters of water together with the finely chopped onion and the finely chopped carrot.

After 20 minutes of cooking, add the diced potatoes.

After 15 minutes, when the potatoes are cooked, add the boiling borscht and the finely chopped greens.

Leave on the fire for another 2-3 minutes.

Meanwhile, beat the 2 eggs in a bowl and add them to the boiling borscht, stirring immediately so that it does not coagulate.

It can be served both cold and cold with cream.


Beetroot recipe preserved in vinegar

Ingredients

  • 1 kg of beets
  • 1 L vinegar
  • 2-3 pieces of horseradish
  • 125 grams of sugar
  • A few peppercorns
  • Big salt.

Method of preparation

The beets are washed and placed in a large pot of water. Boil for about 35 minutes, until soft. Remove from the water, allow to cool, then peel and cut into slices or cubes. Horseradish is cut into thin strips.

Put the vinegar, sugar, salt and peppercorns in a large saucepan and leave everything on the fire until the mixture reaches the boiling point. Remove from the heat and allow to cool for 2 hours.

Put the beets and horseradish in clean and sterilized jars, and the vinegar mixture with sugar is heated a little more, then poured into jars. Beetroot can be stored in a cool place and can be eaten 2 weeks after preparation or can be stored for up to 6 months.

Do you know how to make the best donuts in vinegar?

Pickled red beets

3 recipes with beets. Only good for the weekend

A healthy root, which you always find on the market, especially in the cold season. Beetroot can be prepared as a salad, borscht or stuffed. All 3 beetroot recipes are delicious.

Salată | VIDEO

Ingredient: two beets two tablespoons oil, a lemon, a clove of garlic, parsley, dill, two green onions, salt, pepper

Preparation: boil the peeled beetroot in plenty of salted water until the fork enters it lightly. Allow to cool, then cut into cubes. Crush the garlic. Sprinkle with a tablespoon of lemon juice and leave for 10 minutes. Add the oil and mix until it becomes an emulsion. Sprinkle the beets with salt and pepper. Pour the dressing and mix gently. Add the chopped onion, parsley and dill and squeeze the rest of the lemon juice. Mix lightly and match the spices. Let it sit for an hour to mix the tastes.

Ingredient: a small beetroot, two onions, two carrots, two potatoes, 1 liter of borscht, parsley, larch, two eggs, a tablespoon of sour cream.
Preparation: Peel a squash, grate it and boil it, then boil it in 2 liters of water together with the finely chopped onion and the sliced ​​carrot.
After 20 minutes of cooking, add the diced potatoes. After 15 minutes, when the potatoes have boiled, add the boiling borscht and finely chopped greens (keep a little for garnish). Leave it on the fire for another 2-3 minutes. Meanwhile, beat the two eggs in a bowl and add them to the boiling borscht, stirring immediately so that it does not coagulate. Serve with cream.

Ingredient: 6 red beets, 100 g couscous, a red onion, a capsicum, a slice of celery, 50 ml oil, 150 ml vegetable soup, salt, pepper

Preparation: fry the onion in oil and then the celery given through a grater, and after they have softened, add the vegetable soup, the chopped pepper and the couscous. Leave on low heat until the couscous is half cooked and add salt and pepper to taste. Peel a squash, grate it and squeeze the juice. Then place the beets in the pan, pour enough water to cover them halfway and keep on low heat until soft.

If you want to enjoy the benefits of beets, you can eat it fresh in the form of beetroot salad or you can put beetroot in a jar for the winter.


Chicken soup with borscht and beetroot

& Icirc & # 539i must:
1 chicken
500 g sfecl & # 259 ro & # 537ie
1 & # 539elin & # 259
2 leeks
3 carrots
1 r & # 259d & # 259cin & # 259 p & # 259trunjel
1/2 varz & # 259
2 matching onions
3 tablespoons butter & # 259
1 tbsp & # 259 f & # 259in & # 259
4 ro & # 537ii f & # 259r & # 259 coaj & # 259 & # 537i semin & # 539e, m & # 259run & # 539ite
1 bay leaf
1 leg & # 259tur & # 259 oregano
1 can & # 259 bor & # 537
salt pepper
1 tbsp & # 539 & # 259 vegetable spice
1 glass sm & acircnt & acircn & # 259
Preg & # 259te & # 537ti a & # 537a:
Cut the vegetables into cubes and cut the cabbage faithfully. C & # 259le & # 537ti legumele & icircn gr & # 259simea & icircncins & # 259. Add 3 liters of hot water, minced meat and vegetables, vegetable spice and salt.
Boil over low heat. Sm & acircnt & acircna, mixed with a spoonful of flour, roasted and a cup of boron, add the pot on the fire. Then add the beets on the large grater and cook until the meat becomes soft. Add finely chopped oregano and serve with smoked cheese.

Preparation: 40 minutes Boiling: 60-70 minutes
Re & # 539et & # 259 by Constantina Zidariu, Craiova, Cluj County

To find out the recipe for a delicious bor & # 537, go here.


Borscht is a sour juice prepared from bran (wheat, rye, etc.) fermented in water. Traditional borscht (sour juice) is prepared from bran, corn, black bread, water and, optionally, to speed up fermentation, brewer's yeast.

A faster method is to use hues (fermented bran that remains in the bottom of the pot with borscht after its sourness). According to a well-known popular expression, borscht is not made, but made fill. Ancient Moldovan housewives said that borscht it's filling only on Tuesdays and Thursdays, but provided that no major religious holiday falls then.


Traditional borscht from bran

The necessary ones: 300 gr wheat bran, 150 gr corn (country, not grilled commercially), spoonful of fresh brewer's yeast, 3 l clean water (spring or flat, not from the tap - contains chlorine!) , optional, for aromas, thyme, larch or slices of beets.

Matching acrylics: Put the cornmeal, yeast and bran in a large jar of at least 5 liters, then add a little lukewarm water. Cover and set aside for about half an hour to swell a little. Fermentation is done quickly. Now add the larch and thyme, if you have any. Then, put hot water, boiled and cooled, but not boiling, so as not to "kill" the yeast. Fill the jar and mix everything well with a wooden spoon (never a metal spoon!). Cover the pot and leave to warm. The warmer it is, the faster the fermentation takes place. Stir several times a day with a wooden spoon. The borscht increases in two to three days, sometimes even after a single day. Strain when it is sour enough (taste!) And put in bottles in the pantry. It is completed again with hot water, boiled and cooled to the temperature of the human body. The borscht can be refilled two or three times. The second time, the borscht can be much more sour than the first time. The cups for the next time are kept in a jar, in a cool place: in the refrigerator or in the pantry. (Recipe and advice received from Gina Bradea)

Also by borscht is meant, by metonymy, the soup prepared with sour juice - bran borsch or other sourness.

Borscht with meat

The necessary ones: 0.5 kg pork with bone, 1 kg sauerkraut, 4 potatoes, 1 onion, 2 carrots, 2 beets, 200 gr boiled beans, 2 tablespoons lard, 2 tablespoons oil, 2 tablespoons broth, 100 ml sour cream, greens , salt, pepper, bay leaves.

Match the stew: The meat, cleaned and cut into small pieces, is boiled over a low heat, cleaning it with foam as many times as needed. When the meat is almost cooked, put the peeled potatoes and cut into cubes. Fry the onion in 2 tablespoons of oil, then add the carrot and grated beets and cook, further, all together with the broth and finely chopped sauerkraut. Then mix the frying with the meat and the almost boiled potatoes. Add the beans, then simmer for another 15-20 minutes. Add the bay leaves, salt and pepper to taste, and finally add the fresh greens, immediately after the pot has been removed from the heat. Serve with sour cream and hot, red or green peppers, fresh or pickled.

Borsch with the door nail

The necessities and the match of the stew: “Borscht with the door nail is an irony for bitter women, who say they also make borscht with stones. A villager from Zorleni-Tutova told me that this borscht is made like this: you take borscht, put greens in it, two or three nails, boil the borscht until the vegetables boil, put salt and chip in it, straighten it with a cake , with an egg or cream, and the food is ready. In Bucovina, it is called ax borscht. That's how borscht is made with the nail on the door and the village doesn't know what I'm eating, because the belly doesn't have a mirror " (From the Romanian peasant's kitchen).

Borscht with groats

The necessities and the match of the stew: “This kind of borscht is made like this: put in a croup pot - finely crushed corn kernels - washed in two or three waters, to clean the hoes and bran, put water on the wings and place the pot on fire, letting it boil well. When the croups have boiled, pour borscht over them, matching the acrimony, add the onion cake and the food is ready ”(From the Romanian peasant's kitchen).

Borscht of turkeys

The necessities and the match of the stew: “Curpenii, called by some villagers and chitici, or forest fish, are only the young and tender tops of the wild hops, which grow in meadows and at the foot of forests. Collected, they are cleaned of the sheets they have on them and are used to make borscht. When the stalks are boiled, the borscht is drained aside, and the stalks are placed in a bowl, sprinkled with salt, stirring, by sautéing them to one side, and it can be placed over them and the borscht is boiled with a cake. a handful of rice, poultry or groats, is straightened with a cake, placed on the table, the borscht being eaten separately and the stalks apart, as two kinds of dishes ”(From the Romanian peasant's kitchen).

White bean borscht

The necessities and the match of the stew: „On the eve, we wash ¼ kg of white beans and soak it in cold water. The next day, we set it on fire with that water. Let's have hot water on hand. After the beans have boiled a little, drain the water and put it on a hot fire with a little oil. After an hour, add the vegetables as for the potato soup. Separately, boil 1 liter of borscht with an onion cut in half for ½ hour. We take the too sour borscht cut with water. We put it, boiled, in soft beans, once with 2 tablespoons of tomato broth. Let it boil a little longer. Set aside, put a little chopped larch and keep it on the edge of the cooking machine for 5 minutes. Bean soup is made in the same way, but without borscht, souring it only with tomatoes ”(Simona Racoviță - Menus…)

Caviar borscht

The necessities and the match of the stew: “Many villagers, during Lent, buy stewed fish eggs from the fair or from the shops. Borscht is made from it, preparing it like fish borscht, and putting pieces of caviar tongues in it, which have been placed in lukewarm water, so that the salt can come out. The borscht is straightened with an oil cake ”(From the Romanian peasant's kitchen).

Lamb borscht

The necessities and the match of the stew: “The whole head and the front half of the chest, cut into suitable pieces, boil them with cold water and add salt when it starts to boil. After we take the foam, we put over the meat to boil a cleaned and notched onion and a little vegetable (parsley, parsnip and carrot) cut thinly. Separately, boil the borscht with a cleaned and notched onion, and when the meat is almost cooked, add the boiled borscht. Let it boil a little together and add larch to taste. In the end, we straighten it with cream or egg ”(George Teodorescu-Borca - Temelia gospodăriei, 1946).

Fish borscht Lipovan

The necessities and the match of the stew: “Lipovan fish borscht is made from several varieties of fish: pike, catfish, carp, crucian. A good borsch comes out of several fish heads and larger pieces of fish. The fish that is being prepared for cooking is kept in the evening with a pinch of salt. In a 10 liter kettle, which is preferable to be boiled over a wood fire, use 4-5 onions, 3-4 bell peppers, 3-4 tomatoes, larch, salt, oil and vinegar. When the vegetables are almost cooked, we put the fish starting with the largest, because it boils harder. Add 1-2 tablespoons of salt, the fish draws the salt, and when it boils, put 2-3 tablespoons of vinegar. You will see that the juice will turn white immediately. Here's the secret, you need to know when to put salt and vinegar. Always add vinegar and salt and taste. The fish is boiled, when the wings come off easily. When the borscht is ready, we throw a handful of chopped larch in the cauldron, take it off the heat and put the lid on. Be very careful, while boiling, do not put the lid on, because the borscht will taste like raw fish. Once it is ready, take the fish out separately on the plates and eat it with horseradish. We do not eat garlic, it is too heavy for the stomach. My husband used to make a kind of zamorzac / sarmuzac /, as he called it, he put hot pepper vinegar and salt, beat them and soaked the fish there and ate them. The juice is drunk separately. Fish soup is made very quickly. Vegetables boil in half an hour and fish in 10 minutes ", explained, in 2015, Anastasia, a housewife from the Lipovan Russian community in Brăila.

Dry borsch (without meat) with vegetables

The necessary ones and the fit of the stew: “This dish is made every season and every time I put in the pan what I know and what vegetables I have at hand. It can be seasoned with sour cream and sour with lemon juice or sour homemade borscht ”. Ingredients for 4 l of water: 300 gr potatoes, 2 carrots, 2 medium peppers, 1 large tomato, 1-2 tablespoons tomato paste, 400 gr cabbage, 150 ml oil, 2 onions, 250 gr boiled beans, greens, sour borscht or lemon juice to taste, salt to taste, 3 bay leaves, a few hot peppercorns, a few aromatic peppercorns. Matching the boil: “Put water to boil. Meanwhile, we prepare the vegetables. We cut the potatoes into cubes, we cut the carrot into rounds or cubes, we cut the tomatoes and peppers into small cubes, we chop the cabbage with a knife. Put the finely chopped onion in a frying pan and harden with oil. If we can't stand the small onion in the borscht, then we put the whole one in boiling water, then we will take it out. After hardening the onion, add the cabbage, pepper, tomato paste and tomato in turn. Mix well and let it cook for about 10 minutes over medium heat. After the vegetables have hardened slightly, add them to the pan in which the water boils. Put the carrots, potatoes and boiled beans here. Let everything boil until the potatoes are ready. Add the spices, sour borscht or lemon juice and salt to taste, but let the borscht boil for another 2 minutes. We put the greens and put out the fire. The pan is left covered with a lid for another quarter of an hour ", says a housewife from Bessarabia.

Beet borscht

The necessities and the match of the stew: “We clean a chosen, good beet, we wash it well, we cut it into squares, but it is better to cut it with sticks. We put oil to heat in which we put a teaspoon of sugar to burn, but not at all, over which we then add the beets to fry a little. Before frying the beets, put about a liter of water (according to how many beets we have) in a pot to boil. In this water, we put parsley leaves, an onion sauce quenched with paprika and we add the fried beets but not to boil. When the beets have boiled, add salt, pepper and borscht as much as we want to be sour, bring to a boil and the beet borscht is ready ”(Household foundation).

News bag

Borscht

The necessities and the match of the stew: "Holster borscht, lad's borscht, it's made like this: match the sour borscht, lengthening it with water, put in it only a little onion, salt and cypress, boil a few boils and eat it with fried and cold polenta" ( From the kitchen of the Romanian peasant).


The healthiest beetroot borscht, for all liver and gall bladder diseases

The active substances in beetroot have the quality of helping to eliminate (through the colon, sweating and diuresis) toxins from food, air, water, various packaging, detergents, etc., accumulated in the body and which can cause diseases from more diverse, from allergies, to rheumatism, and from decreased immunity, to Alzheimer's.

Beetroot borscht - Recipe

Beetroot borscht cleanses and strengthens the internal organs, being recommended in all liver and iron problems. Ingredient 1 kg. sliced ​​beets 1 bunch of parsley 1 bunch of dill 1 bunch of larch 1 head of garlic 1 teaspoon yeast or a handful of corn Preparation

Put all the ingredients in a jar or clay pot, cover with water and leave to soak in a cool place away from light. When the liquid is sour, it is filtered and the vessel is refilled with water. The borsch that results the second time is weaker, but just as healthy.

Administration

From the first beet borscht obtained, 2 glasses per day are administered, and from the borscht obtained the second time, 4 glasses per day are administered. Beets treat liver and iron diseases Do you have problems with manhood? Here's a clever way to solve the problem! Even the deepest wrinkles disappear in just 3 days. In parallel with this beetroot borscht cure, people with hepatitis are advised to consume 2 glasses of tea obtained daily from marigold flowers and armory seeds.

Beet borscht can be consumed throughout the year, being recommended as a general cleanser of the body, as well as to prevent liver and iron diseases. It can be stored for several days in the refrigerator in tightly closed bottles.

A beetroot dish and also a traditional Romanian recipe is this beet borscht: Traditional beet borscht - Recipe Beet borscht prepared according to the following recipe is successfully recommended for convalescents, after colds, the weak or with chest diseases, as well as for waking up from a hangover.

Method of preparation

A small red beet, about 200 grams, is cut in half. One of the halves is cut into small pieces and boiled together with the onion, the carrot, the parsley, the potato and the chopped celery root. After an hour of boiling, finely chop the other half of the beets, which are boiled separately, just enough to boil, in a cup of bran borscht.

After boiling the beets in borscht for a very short time, a liquid of an intense color is obtained, which is filtered and added to the vegetables that are already boiling. Turn off the heat, add salt and oil to taste, and finely chopped greens. Thus, a sour beet borscht is obtained, of an intense red color, very rich in betalaine and other pigments with exceptional healing effects.


Recipe: Beetroot borscht

Beetroot is recognized for its benefits on the body and on health, both physical and mental. Consumed in moderate quantities and prepared according to the instructions given by specialists, beetroot is truly a wonder food.

Shari

Andra Mitu 0 comments

Beetroot is recognized for its benefits on the body and on health, both physical and mental. Consumed in moderate amounts and prepared according to the instructions given by specialists, beetroot is truly a wonder food.

Canadian Living magazine suggests that during the cold season we prepare an extremely tasty beet borscht.

Ingredient preparation time: 35 minutes

Total cooking time: one hour and 15 minutes

Ingredients: 30 ml vegetable oil an onion three cloves garlic 1-2 teaspoon cumin 680 gr beets, peeled and diced green cabbage two white potatoes celery a carrot two bay leaves salt pepper a cup of tomato paste a tablespoon of sugar brown 10 cups water 3 tablespoons vinegar.

Heat the oil, together with the onion, garlic and cumin, and chew for about four minutes, until the onion turns golden. Then add the beets, cabbage, potatoes, celery, carrots, bay leaves, salt and pepper. Boil the ingredients over medium heat for about 10 minutes, until the beets soften. Add the tomato paste and brown sugar. & Icircn all this time, keep stirring. Then add water, reduce heat and simmer for 40 minutes. Finally, when the beets become tender, add the vinegar and remove the bay leaves.


Beetroot & # 8211 Cold Season Pharmacy

Easy to digest and with a sweet taste (cooked beets taste better than boiled beets), beets can enter the menu of our children immediately after reaching the age of 10 months. It is easy to digest, rich in water, sugars and fiber. The pigment that gives the root its red-purple color has a strong antioxidant action, and due to its rich content in iron and vitamin C, beets help fight anemia in the cold season, favoring an increase in hemoglobin levels in the blood.

The microelements found in appreciable quantities in beetroot help to detoxify the body and strengthen immunity, very important procedures especially now, on the eve of the cold season. Daily consumption of beets stabilizes the pH of the body and automatically strengthens immunity. A diet represented by daily consumption of beets helps prevent extremely serious diseases, such as leukemia, lung cancer, colon cancer or gastric cancer.

Seasonal recipes with beets

Vegetable borsch and beetroot (from 1 year)

1 slice of red bell pepper

1 slice of baked beetroot

1 cup of homemade tomato broth

1 cup of homemade borscht

2 sprigs of green larch

Cut all the vegetables into cubes and put the cooked beets on the grater.

Boil them and leave them until all the juice thickens.

Add the finely washed and chopped larch, then the broth and bring to a boil.

At the end, turn down the heat, add the borscht and leave for another 10 minutes.

You can serve this borscht with a teaspoon of yogurt.

Baked vegetable finger food (from 8 months)

5 beetroot sticks

5 sweet potato sticks

Clean, wash, wipe well and cut the vegetables into sticks the thickness of your little finger.

Place them on baking paper in the oven tray, which you will place on the top row (190 ° C, with ventilation, preheated oven).

Spray on vegetables oil and sprinkle on them the favorite herbs of spices (thyme, cinnamon, etc.) and put them in the oven.

Be careful that the cooking time of these vegetables is different, so you have to be very careful not to burn them. They are ready when they have softened on the inside and got a fine crust on the outside.


Beetroot borscht & # 8211 Treats viruses, tuberculosis and improves immunity

Beetroot is a nutritious food and is also a drug with multiple therapeutic applications.

An extraordinary aid to health, beets are easily digestible and have the ability to regulate liver function, being extremely effective in treating anemia, cancer, demineralization, viruses, tuberculosis, neurosis and low immunity.

The active substances in beetroot, through diuresis, colon and sweating, have the role of helping to eliminate toxins from food, water, air, detergents, various packaging, etc., accumulated in our body, which can cause diseases from the most diverse: allergy, decreased immunity, Alzheimer's or rheumatism.

Necessary ingredients:

One kilogram of beetroot cut into pieces
A bunch of dill
A bunch of parsley
A larch connection
A clove of garlic
A handful of corn or a teaspoon of yeast

Method of preparation:

All the above ingredients are put in a jar or clay pot, pour water over them to cover them, then leave to soak in a place away from light and cool.

When the liquid in the jar is sour, filter it, then refill the vessel with water. The resulting second borscht is weaker, but just as healthy.

From the first beet borscht obtained, two glasses are administered daily, and from the borscht obtained the second time, four glasses are administered daily.

This beetroot borscht has the role of cleansing and strengthening the internal organs and is recommended in absolutely all iron and liver problems.

It can be stored for several days in the refrigerator, in tightly closed bottles and can be consumed throughout the year, being recommended as a general cleanser of the body, preventing the appearance of liver and iron diseases.

In parallel with this cure for beet borscht, people suffering from hepatitis are advised to consume, daily, two glasses of tea from marigold flowers and locust bean seeds.

Here is another beet borscht recipe, traditionally Romanian

Method of preparation:

Cut in half a small beet of 200 grams. One of the halves is cut into small pieces, boiled together with parsley, carrot, onion, potato and celery root - all finely chopped.

After boiling for an hour, chop the remaining half of the beets and boil separately, just enough to boil, in a cup of borscht bran. A liquid of an intense color is thus obtained which is filtered and then added over the boiling vegetables. Stir, turn off the heat, add salt and oil to taste and chopped greens.

A sour beet borscht will be obtained, extremely rich in betalaine and other pigments with exceptional healing effects.

This borscht is recommended for colds, convalescents, people suffering from chest diseases, the weak and even for waking up from a hangover.


"Therapeutic" beet and red cabbage borscht

This is a Russian recipe for medicinal borscht made from beets and red cabbage. Of course, a similar borscht is prepared in our country, and in Ukraine and in other neighboring countries. It is ideal for the cold period, when our body needs to be revitalized with natural nutrients. Beets and red cabbage are two titans of healthy eating, with amazing medicinal properties.

Beet and Red Cabbage Borscht

Beet and red cabbage borscht: recipe

The combination of beets and red cabbage is a very attractive one, not only for the eyes - due to the shade of intense red, but also for taste and health.

ingredients

• 3-4 medium beets
• 1 cup grated red cabbage
• 1 onion
• a few sprigs of chopped parsley
• 1 tablespoon of lemon juice
• 1 cup of natural borscht
• 1 tablespoon butter
• 1 tablespoon of tomato juice or broth
• 1 nutmeg knife tip
• salt and pepper to taste
• cream (optional)
• the water

Melt the butter over low heat. Add finely chopped onions and finely chopped or grated beets, and simmer for 7-8 minutes, until soft. Then add salt and pepper and other prepared spices. Pour the water (depending on how much borscht you want to prepare), and let it boil for 20 minutes. Then add the grated cabbage, tomato juice and nutmeg and leave for a few minutes. Towards the end, add the borscht and finely chopped parsley. Beet and cabbage borscht can be served with sour cream. You can also add a little grated carrot and tomatoes to this soup, or other favorite vegetables.

If you are not a fan of sour soups or borscht, you can cook beets and cabbage differently: grated in salads, eaten in the form of juice, marinated with lemon juice or vinegar, olive oil and other herbs, or added to other dishes.

You can read more about the benefits of beets and red cabbage in these articles:



Comments:

  1. Tok

    This is some kind of urbanization

  2. Stanley

    the choice is complicated for you

  3. Preostcot

    And all the same it turns - Galileo

  4. Aler

    Really strange



Write a message