Sauerkraut with beets.

Is there a Russian national cuisine? Many researchers believe that the dishes that we consider to be our age, are in fact borrowed from other peoples. And as a result, it turns out that beloved dumplings, which are always bored by a Russian person who has not been in China for a long time, is a Chinese invention, and borshch a la Rus came to us from Little Russia.

What can be said about sauerkraut, in huge quantities harvested in the average Russian family? Many foreigners will assure us with enthusiasm that it was invented in his country. The Pole will remember the Bigoise with sour cabbage, the German and the Austrian - about it with sausages. A Korean and a Chinese will be invited to taste a kimchi - a very hot dish with red pepper. Let's not argue with anyone, let everyone think that the palm tree is first. The thing is that such a useful and tasty vegetable preparation, like sauerkraut, could not but arise in principle.

And yet only Russians have a lot of variations of this food product, and each hostess has her own unique recipe. We cabbage never suck just like that, its taste is enriched by adding spicy herbs and various vegetables. Most often add bay leaf, caraway, carrots, cranberries and cranberries. The new ingredients help to diversify the appearance of the dish. And here all determine the personal preferences of the amateur cook.

Unfortunately, as a good supplement to sauerkraut, undeservedly forgotten beets. But this root vegetable, in addition to the delicious sweet taste, unique blood-purifying properties, gives it a nice pink-burgundy shade. We want to fill this gap and offer you some unusual recipes:

Sauerkraut with beets and basil.

Cabbage - 5kg, raw beets - 200g, basil - 200g, salt - 75g for long-term storage and 25g for fast consumption.

We prepare cabbage for souring, as usual: we clean out wilted and dirty places, mine, shinkoo. Beet and basil are also mine and finely chopped straw. All mixed with salt, densely packed and set under oppression. Cabbage is ready for 2-3 days.

Sauerkraut with beets and coriander.

Cabbage - 10kg, raw table beet - 2kg, seeds of coriander - 50g, salt - 200g.

Cabbage shred, beetroot rubbed on a large grater. Seeds of coriander need to be grinded, it can be done by hand or on a coffee grinder. All mixed with salt and put into a bowl under oppression in a cold place.

Sauerkraut with beets and horseradish.

Cabbage - 10kg, table beet - 1kg, horseradish - 300g, dill seeds - 100g, salt - 200g.

Cabbage finely shred, roots of horseradish and beets, carefully carefully washed, rubbed on a large grater. Add the dill, salt, mix and densely put in the dishes. We put under pressure and in a cold place.

Quick sauerkraut with beets and plums.

Cabbage - 3 kg, plums - 1 kg, beets - 200 g, cloves - 5 pieces., Cinnamon ground - 1 teaspoon, nutmeg ground - 1 teaspoon.

Plums are prepared for souring: mine, divide into halves and pull out bones. Raw beets are cleaned and cut into small strips. Cabbage is also cut into pieces, approximately equal to half of the plum. We prepare the pouring: for 1 liter of water we take 15 grams of salt and 100 grams of granulated sugar, bring to a boil and add all the spices listed in the recipe. Mix all the ingredients and fill with a boiling preservative solution, cover with an air-tight lid and put it in a cold place. After about two days, cabbage is ready.

If desired, you can ferment vegetables without cabbage. Kvasshennaya beet is made from young root crops with the addition of foliage on the same technological principles that are given in the recipes.

Probably, someone will have a question, how to store sauerkraut with beets. The main point: this product should not be frozen and be without a brine, otherwise it will lose its taste and color.