Pickled beetroot beetroot with kefir

Category: First meal
Pickled beetroot beetroot with kefir

Ingredients

Pickled beets with marinade 1 can (600g)
Kefir 600 ml
Boiled egg 3 pcs.
Fresh cucumber 3 pcs.
Dill, parsley, green onion large bundle
Horseradish (grated, ready in cans) 1 tbsp. l.
Mustard 1 tbsp. l.
Salt taste
Boiled water (cold) 1,5L

Cooking method

  • Small digression
  • As far back as I can remember, my grandmothers, my mother and, of course, I, always cooked beetroot only from pickled beets, moreover, their own preparation (I roll up in the fall). But a few years ago I saw on TV how the beetroot was cooked by the great actress and wonderful woman Olga Aleksandrovna Aroseva, and I was very surprised by the option of such a preparation, namely the addition of kefir, horseradish and mustard, and even in such an amount !!! Having cooked, I realized how delicious it is! Thanks to Olga Aleksandrovna Aroseva for the science! As a result, we have a new version of the beetroot, which I offer as this recipe with my changes for our family.
  • Preparation
  • Finely chop the beets, eggs, cucumbers, greens. Pour in the marinade from the beetroot, in which it was pickled (I marinate with an increased amount of vinegar, so that during the preparation of the beetroot it is not added there). Put mustard, horseradish. Pour in water, kefir. Add salt to taste and mix well. The beetroot is very tasty and has a very pleasant aftertaste. A wonderful cold soup for a hot day and not only, a great addition to which will be hot boiled potatoes with butter
  • Pickled beetroot beetroot with kefir


Trishka
galchonok, Galina, thanks for the interesting summer recipe!
And you can catch up with a recipe for marines. beets, for completeness
Anatolyevna
galchonok, First recipe for pickled beets please. Then we will do the beetroot.
Rada-dms
Oh, another option with horseradish and mustard at the same time! This is delicious, just tried it last week! Thanks for the recipe with pickled beets - for us an excellent option for winter and late summer-autumn, when the beets are not so tasty and bright! And summer beets can be acidified without pickling, for example, with apple cider vinegar or lemon juice. It is very tasty to use tan or ayran, then you can not dilute it with water. We also love kefir. Although a recipe is a recipe, and for me there are not many recipes for okroshka or cold cakes.
She herself tried to combine horseradish and kefir, literally last week, she even put the recipe up for competition. Yes, I liked it very much, especially the men! The pungency complements the sweetness and softness of the beets very well.
Tell me, did Arosyeva offer to mix greens and salt? For cold soups, this is very important - the greens give off all their aromas and combine with the rest of the ingredients. Then let stand for an hour in the refrigerator. And sprinkle with your favorite herbs on top.
Forgive me for dashed off so much, I am out of the best intentions, but we "ate the dog" in the cold rooms, I collect recipes directly, because I eat them in the summer.
Thanks for the recipe! Now namarin for future use beets!
GuGu
Girls, galchonok, Rada-dms, and please share your recipes for pickled beets
galchonok
Trishka Ksyusha, to your health! Thanks to you, too !
Quote: Trishka
And you can catch up with a recipe for marines. beetroot
Quote: Anatolyevna
First recipe for pickled beets please
Ksyusha, Antonina, Here is the prescription
Boil the beets (I take small ones) in their uniforms until tender (I cooked in a pressure cooker for 15 minutes, you can use the microwave), peel and put in sterile jars.
Prepare the marinade
1 liter of water, 1 tbsp. l. with a slide of coarse salt, 2 tbsp. l. sugar - bring to a boil, add 280 ml of 9% vinegar - bring to a boil, turn off. Pour over the beets. Cover with lids, sterilize for 8 minutes. Roll up lids, turn over. Cover with a blanket until it cools completely. I store it in a regular kitchen. closet.
Rada-dms
Quote: GuGu

Girls, galchonok, Rada-dms, and please share your recipes for pickled beets
I do it by eye, only exclusively with natural vinegar, but their strength is different, so I do not exhibit it. I pour the grated or diced beets with marinade directly into a sterile jar (marinade - salt, sugar, allspice and cloves, you can have a pinch of cinnamon or lavrushka, boil, taste, season, pour boiling beets, you can twice, if the beets are very hard, twist , turn over and wrap until cool.)
GuGu
galchonok, Rada-dms, Thank you!
galchonok
Rada-dms, thank you too for additional information!
Quote: Rada-dms
I myself tried to combine horseradish and kefir, literally last week,
And for several years now we have been addicted to this combination.
Quote: Rada-dms
Tell me, did Arosyeva offer to mix greens and salt?
Aroseva, no, she didn't offer ..., but my grandmother always rubbed the herbs with salt, and if there were extra cucumber flowers (a good year !!!), then they, along with herbs and salt, are the aroma from such an action to the beetroot or provided a fridge
Quote: Rada-dms
Forgive me for dashed off so much, I have the best intentions, but we "ate the dog" in the cold rooms, I collect recipes directly, because I eat them in the summer.
What are you, on the contrary, thank you!
Quote: Rada-dms
Thanks for the recipe!
To your health!
GuGu, Natalia, already wrote
Rada-dms
galchonok, for the flowers, a special thank you, even though I have enough of them, but I'll try to add!
Trishka
galchonok, thanks, boom to try!
Trishka
Rada-dms, I am glad and thank you for the valuable information!
Mikhaska
Eh! Good beetroot! If only the summer was set!
galchonok
Ksyusha, to your health! Hope you like it.
Irina, Thank you !
Gata
Quote: Rada-dms
I do it by eye, only with natural vinegar,
Can you tell us more about natural vinegar? Are you buying it? Which one can you recommend?

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