Sauerkraut with beets: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The mixture of beets and cabbage is harmonious in pickles: cabbage in the marinade is painted in a bright raspberry shade from beets, it becomes crispy and sweet. It is easy and short to harvest such cabbage for the future. This made it a favorite way to cook cabbage with beets: various pickles, quick salads. And the taste and aroma of these vegetables are clearly manifested in hot dishes, the most popular is borscht.

Quick cabbage and beetroot salads

Similar methods of cooking cabbage with beets are very popular and loved for many reasons: these salads are cooked for a very short time, and there is no need to engage in a difficult and lengthy canning procedure. This quick appetizer will always please guests and diversify the daily homemade menu.

Spell with beets

"Pelyustka" is translated from Ukrainian as "petals". So called sauerkraut with beets in large pieces. Cut a whole fork, notremoving or only slightly cutting out the stalk. Marinated in chunks, with garlic and pepper, it acquires a raspberry hue from beet juice.

Components:

• 1 cabbage head;
• beets of small size;
• garlic head;
• 1/2 cup vegetable oil;
• 1 liter of water;
• peppercorns - 6 pieces;
• 100 grams of granulated sugar;
• vinegar - 150 grams;
• 1 large carrot;
• 1 tbsp a spoonful of s alt.

Sauerkraut with beets in large chunks:

• Cut the washed fork into eight pieces. The stalk is removed.
• Then chop the beets and carrots into thin strips. The garlic is cut into pieces.
• From water, garlic, sugar, pepper, vinegar, oil and s alt, boil the marinade for five minutes.
• Spread layers of cabbage into a container, alternating with chopped beets and carrots.
• Pour the marinade into the container. Keep in a warm place for two days and put in the refrigerator.

Korean

Korean-style sauerkraut with beets is no longer a secret, and resourceful housewives have figured it out and improved it. In addition, classic pickles and marinades are also made according to the oriental method. Korean Red Cabbage is a delicious, spicy and crunchy snack.

Components:

• 1 cabbage forks;
• 2 tablespoons of s alt;
• beets - 2 pieces;
• garlic - 4 cloves;
• 1/2 cup butter;
• 1 onion;
• 1 liter of water;
• 1/2cups of granulated sugar;
• bay leaf - 2 pieces;
• 1/3 tbsp. vinegar;
• peppercorns - 6 pieces.

Korean sauerkraut with beets:

• Marinade is cooked from water with s alt and spices. Boil it for 10 minutes and mix with vinegar.
• The forks are washed, disassembled into sheets, cut into squares the size of a matchbox.
• Wash and peel the beets, cut into thin strips.
• Cut the onion into half rings, chop the garlic.
• Vegetables are mixed, poured with marinade. Leave the mass to marinate in heat for eight hours. Put away in the fridge.
• After 16 hours, the Korean salad is ready.

Georgian

Georgian sauerkraut with beets is very appetizing. It is cooked in large pieces with garlic and herbs. This dish of Caucasian cuisine is called Armenian salad. It is kept for only three days, and then stored in the refrigerator.

Required components:

• 3 medium cabbages;
• 3 small beets;
• 1 garlic head;
• parsley;
• dill greens;
• black peppercorns - 10 pieces;
• sweet peppercorns - 10 pieces;
• celery greens;
• 1/2 cup granulated sugar;
• cilantro greens;
• 2 and a half tbsp. water;
• 1, 25 st. vinegar;
• 1 tbsp l. coarse s alt;
• 1 bay leaf.

Georgian sauerkraut with beets:

• Peel off fork tops, wash, pat dry with paper towel, cut into quarters.
• The beets are washed, peeled and cut into thin semicircles.
• Green herbs and garlic are washed, dried with a towel.
• Spread cabbage in layers in a container, alternating each layer with herbs, garlic cloves and beet slices.
• Brine is boiled from water with spices, sugar, vinegar, s alt. Boiling marinade is poured into a container, covered with a towel and kept for three days.

Cabbage with beets and horseradish

This is sauerkraut with beets without vinegar. It is made with apples, carrots, lingonberries and cranberries, pepper or garlic, herbs or bay leaf are added. This is an unusual way to cook spicy cabbage with beets and horseradish. The salad has a sweet and sour taste, is spicy and vigorous.

For 5 kilos of cabbage you will need the following ingredients:

• beets - 300 grams;
• parsley roots - 100 grams;
• garlic - 100 grams;
• horseradish root - 100 grams;
• water - 150 grams;
• s alt - 100 grams;
• 2/3 st. granulated sugar.

Cooking:

• The stalk is pulled out from the cabbage forks, the leaves are cut into large pieces.
• The roots of herbs and garlic are crushed through a meat grinder or grater.
• Beets are peeled and cut into pieces.
• The water is boiled with s alt and granulated sugar, slightly cooled.
• Layers of beets, cabbage andspices.
• Tamp, pour marinade, cover, leave to sour for five days.
• Ready salad is stored in the refrigerator or cellar.

Cooking cabbage with beets in brine

Cabbage pickled in chunks with marinated beets and spices is a favorite snack. Cabbage fermented with garlic and horseradish turns out crispy and has a bright spicy aftertaste. And beets paint cabbage pieces in a bright pink tone. This makes the cabbage a decoration for a festive or everyday table.

For 8 kg of cabbage you will need:

• garlic - 100 grams;
• horseradish - 100 grams;
• parsley - 100 grams;
• beets - 300 grams;
• sweet pepper.

For the marinade you need:

• water - 4 liters;
• s alt - 200 grams;
• granulated sugar - 200 grams.

Appetizer with spices in marinade

• Stumps are cut out from cabbage heads. Cut into equal parts of 300 grams.
• Cabbage slices are placed in dense layers in an enameled bucket. The layers are packed tightly, filling each row with spices on top.
• Large whole cabbage leaves are placed on top, removed from cabbage forks ahead of time.
• Then make a pickle. To prepare the marinade, dissolve s alt and granulated sugar in water, boil, cool to a warm state.
• Pour rammed in a bucketmass with a little lukewarm brine, cover with a plate and press down with oppression.
• The container is kept in a warm place at 18 degrees for a couple of days to start fermentation. And after that put the bucket in a cool place. After only seven days, the cabbage is ready.
• For further use, put the appetizer in jars and pour marinade from a bucket, cover with plastic lids and put in the refrigerator or a cool place.

Quick pickle with beets

This cabbage is very tasty and bright. It is served for lunch or dinner with boiled or fried potatoes, meat, served on the festive table, taken to a picnic. Cabbage is ready in eight hours, but the more it pickles, the richer its taste.

Components:

• 2 kilos of cabbage;
• 1 beets;
• 4 garlic cloves;
• 3 bay leaves;
• 100 grams of sunflower oil;
• 3 tablespoons of s alt;
• 0, 5 cups granulated sugar;
• 0, 5 cups of vinegar;
• 1 liter of water.

Recipe for quick sauerkraut with beets:

• In a container (you can use a three-liter jar), cabbage, cut into small pieces, is laid in layers, beets, cut into thin semicircles, and chopped garlic are laid on it.
• Alternate layers until the ingredients run out. The container is filled to the very brim. Then refined sunflower oil is poured in.
• The marinade is being prepared. Pour a liter of water into the pan, add coarsely ground s alt, bay leaf, pour 1/2cups of granulated sugar. The liquid is brought to a boil, boil for five minutes. Then pour in table 9% vinegar, turn off the fire.
• Pour hot brine into cabbage and beets. They put a plate on top and press down with a small load. Leave cabbage at room temperature for eight hours.
• The snack will keep covered in the refrigerator for one month.

Appetizer with beets without vinegar

This cooking method will surprise and delight with its bright color and unusual taste. It will add variety to the usual menu, decorate the winter with bright colors. According to this method, cabbage is prepared without the addition of vinegar with beets, s alt and sugar.

Components:

• 900 grams of cabbage;
• 200 grams of beets;
• 1 tbsp a spoonful of s alt;
• 1 tablespoon of granulated sugar.

Sauerkraut with beets without vinegar:

• Choose a dense and juicy head of cabbage, chop it with a knife, put it in a deep bowl.
• Prepare ripe and sweet beets. Peel it and cut into strips or rub through a coarse grater.
• Place in a container, alternating layers: cabbage, then beets.
• Pour into a container with a mixture of vegetables granulated sugar and s alt.
• Pour drinking water in a narrow jet to cover the vegetable mass.
• Cover with a lid and leave for two days, occasionally piercing the mixture and releasing air.
• Cabbage without vinegar is kept in a warm place for two and a half days. Then put the finished sauerkraut with beets incold place or refrigerator.
• Spice with fragrant sunflower oil and serve with potatoes or buckwheat.

Because of the unusual taste and bright color, cabbage with beets is suitable for home feasts and festive tables, delighting guests and making the menu varied and tasty.