7 step-by-step recipes for pickled beets for the winter

Our housewives know how and love to prepare a variety of first courses: delicious solyanka, borscht, rassolnik, and broth. But recently, cold soups have become increasingly popular. They are prepared using both fresh and canned vegetables. And pickled beets, preserved for the winter, make an excellent base for cold soup.

Pickled beets for cold soup: secrets and subtleties of preparation

To prepare a delicious cold soup, you need to know how to properly marinate beets, its main ingredient. In almost all cases, vinegar, sugar, and salt are added to the brine.

Preparatory work

To ensure your beetroot is nutritious and tasty, you need to know how to properly select and prepare it for cooking.

1. Choose table beets with rich flesh color, preferably medium-sized.
2. Root vegetables must be ripe, firm, not rotten or spoiled.
3. The green tops of the fruits are cut off and they are washed under cold running water.
4. To preserve vitamins and other beneficial substances, vegetables are boiled without peeling.
5. Particular attention should be paid to preparing the marinade, which should harmoniously combine sugar, vinegar, and table salt. Furthermore, adding various spices will only enhance the flavor.

The best recipes with step-by-step preparation

To prepare the most delicious cold soup, beets are prepared for the winter using the best, proven recipes.

Traditional winter preparations in jars

Beets are prepared quickly and easily using the classic recipe. To do this, wash them, boil them for 20 minutes, then peel and cut them into small cubes, which are then placed in jars. All the remaining ingredients are used to make the marinade. Bring it to a boil and pour it over the jars containing the chopped vegetables, then screw on the lids.

Components:

• beets – 1.5 kilograms;
• sugar – 50 grams;
• vinegar – 100 milliliters;
• clean water – 1 liter;
• table salt – 30 grams;
• black and allspice to taste.

Spicy Horseradish Dressing

This isn't just a dressing for spicy cold meats, it's also an excellent sauce for many meat and poultry dishes, and, most importantly, for jellied meat. You'll need the following ingredients:

• horseradish (root) – 200 grams;
• beetroot – 100 grams;
• table salt – 1 teaspoon (with a heap);
• vinegar – 3 tablespoons;
• sugar – 1 tablespoon;
• water – 1 glass.

Recipe with spices

The addition of spices adds a more piquant and vibrant flavor to the preparation. It's especially good as a side dish for any meat, potato, or pasta dish. It also makes an excellent addition to salads or as an appetizer for alcoholic beverages.

The following components are required:

• root vegetables – 3 kilograms;
• garlic – 6 cloves;
• table salt – 1 tablespoon;
• sugar – 150 grams;
• vinegar – 220 milliliters;
• bay leaf – 4 pieces;
• coriander – 1 teaspoon;
• pepper (allspice, peas) – 8 pieces;
• pepper (black, peas) – 4 pieces.

A quick way to prepare without sterilization

This preparation, despite its simplicity, has a brighter, more saturated color and richer flavor, and it retains most of its nutrients. To prepare the cold soup, the vegetables are washed and boiled for an hour, then cut into small cubes. All ingredients are then placed in jars (up to the shoulders) and covered with the marinade, which has cooled to room temperature.

Marinate beets with herbs

Beets can be pickled beautifully, healthily, and deliciously by adding a variety of herbs to the jars. Dill, cilantro, parsley, and basil are all suitable, depending on your taste preferences. To prepare, boil the beets in their skins, peel, and chop into small pieces. Then chop the herbs and garlic, then pour them into the jars along with the beets. Finally, pour a vinegar-salt brine over everything.

Recipe with onions and butter

To prepare the beetroot, grate it coarsely and chop the onion finely. Add oil to the pan and fry until golden brown. Add the grated beetroot to the onion and fry, stirring, for 20 minutes. Adding vinegar to the mixture enhances the flavor and brightens the color.

The following components are required:

• root vegetables – 3 kilograms;
• onion – 1 kilogram;
• sunflower oil (refined) – 1 cup;
• salt – 2 tablespoons;
• sugar – 100 grams;
• paprika (sweet) – 1 teaspoon;
• vinegar – 3 tablespoons.
• black pepper (ground) – 0.5 teaspoon.

Blank with cloves

Cloves imbue the preparation with a piquant aroma and enhance the flavor, making it even more interesting. Vegetables marinated in this way make an excellent addition to many salads and a side dish for potato dishes, poultry, red meat, and pasta.

After cooking How can beets be preserved for the winter?, and can be consumed fresh.

You need to take:

• beets – 5 kilograms;
• sweet pepper – 1 kilogram;
• onions – 1.5 kilograms;
• water – 500 milliliters;
• sunflower oil – 50 milliliters;
• sugar – 200 grams;
• vinegar – 2 tablespoons;
• table salt – 4 tablespoons;
• garlic – 5 cloves.

How to make a delicious and aromatic cold soup from pickled beets

This delicious, invigorating, and nutritious soup is very quick and easy to make. If you're making the cold soup with water, combine the following ingredients in a saucepan: pickled beets (cut into strips or small cubes), chopped or grated chicken eggs, cucumbers, and chopped herbs (dill, green onions, and parsley). Add salt and pepper to taste.

Then, pour cold water over everything and add the beetroot marinade left in the jars. Another version of kholodnik with kefir is to pour it into the pan instead of clean water.

To enhance the flavor, add a little mustard or horseradish.