I love crispy sauerkraut with beetroot, because it has a bright sweet and sour taste and adds originality to other dishes. Naturally, it can be served independently. In addition, this recipe is very simple and quick to prepare, and the workpiece is stored all winter.
Ingredients
- Cabbage - 2.5 kg
- Beetroot - 600 g
- Garlic - 2-3 heads
- Water - 1 l
- Vinegar - 4 art.l.
- Vegetable oil - 150 ml
- Sugar - 100 g
- Salt - 2 art.l.
- Bay leaf - 3 pieces
- A mixture of peppers with peas - 7 g
Step-by-step cooking recipe
Boil the beets until tender.
Randomly chop, grate or chop beets and cabbage.
Cut the garlic into plates and put everything in sterilized jars.
Boil the water with the remaining ingredients. Boil for 2-3 minutes.
Pour the marinade over the vegetables and sterilize the jars for 10 minutes.
Roll them up for the winter.
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