Beetroot is a tasty, bright and healthy vegetable that normalizes metabolism and removes toxins from the body.
From this wonderful vegetable you can make a lot of delicious and rich in vitamins and trace elements dishes.
In addition to hot and cold dishes, salads and canned beetroot prepare a variety of delicious snacks.
For example, delicious beets, cooked with the addition of various ingredients in Georgian.
Georgian beets and other snacks - general principles of cooking
The snack is very interesting both in taste and in appearance and is ideal not only for an ordinary table, but even for a festive feast.
Cooking Georgian beets is very simple, based on vegetables, herbs, spices and pickles. Garlic, chilli pepper give the spiciness to the dish, beetroot itself is a beautiful rich color, and the rest of the products complement and emphasize the taste of each other.
Georgian beet recipes in a lot. In some, vegetables are pre-boiled, in others they are used raw. Prepared vegetables are rubbed, cut into large or small pieces or twisted in a meat grinder, then poured with brine, which usually consists of water, salt and sugar.
Beet is prepared in Georgian, depending on the recipe, from 10-15 minutes to 3 days. Store this product in a cold place, serving as a snack or an original side dish.
Recipe 1. Georgian beet “Quickly”
The easiest recipe for cooking beets in Georgian. Does not require much time, effort, the set of products is minimal. Such a snack can be prepared in a hurry to any hot dish.
Ingredients:
• three beets;
• large red onion;
• two cloves of garlic;
• 3 tbsp. l tkemali sauce;
• 3 tbsp. l vegetable oils; • to taste greens;
• black pepper, salt.
Cooking Method:
1. Rinse the beets well, put the vegetables in a saucepan with water. Boil until cooked.
2. As soon as the beets soften, remove the pan from the heat, drain the boiling water. Pour cold water, leave the beets to cool directly in the water.
3. Remove the cooled vegetables from the pan, remove the peel. Cut the beets into thin slices. Put the mugs in a large bowl.
4. Rinse the selected greens. Usually for such a number of beets take 10 sprigs of parsley, cilantro, dill. Chop the prepared greens and place them in a beetroot container.
5. Peel the onion and garlic. Cut onion into thin half rings, chop garlic. Put both ingredients to the rest.
6. Add sauce, salt, pepper to vegetables and herbs. Mix everything thoroughly.
7. Fill beets with vegetable oil.
8. Before serving, let the salad stand for 15-20 minutes.
Recipe 2. Georgian beets with “Three-day” spices
Ingredients:
• kilo of beets;
• one and a half liters of water;
• 4 tbsp. l sugar sand;
• 1 tbsp. l salts;
• 5 pieces. laurel leaves;
• black pepper peas;
• four cloves of garlic;
• a bunch of fresh coriander;
• ground red pepper;
• on a tablespoon of ucho-suneli, ground coriander, saffron;
• 4 tbsp. l apple cider vinegar.
Cooking Method:
1. Put laurel leaves and black peppercorns in a small saucepan, cover with water, boil for 5 minutes after boiling. Add salt and sugar, mix. Boil for another 1-2 minutes, pour in vinegar and immediately remove the pan from the heat.
2. Rinse beets, boil until tender. Cool, clean. Cut into slices no more than half a centimeter thick.
3. Peel and chop the garlic in a mortar so that the slurry turns out.
4. Rinse greens and shred.
5. Mix in a plate red pepper, ground coriander, ucho-suneli, saffron.
6. Place laurel leaves and peppercorns out of the marinade in a sterile jar or any glass container. 7. From above lay one layer of chopped beets. Spread over a piece of garlic, herbs, sprinkle everything with spices.
8. Continue tamping down the ingredients in layers until all the products have run out.
9. Pour the Georgian beetroot in a cool marinade.
10. Hermetically cover the container with a lid, put the salad in a refrigerator for 3 days.
Recipe 3. Georgian Beet and Cabbage Pkhali
Ingredients:
• kilogram of cabbage;
• 300 grams of beets;
• one chili pepper;
• 100 grams of walnut kernels;
• onion;
• bunch of cilantro;
• 3-4 cloves of garlic;
• a tablespoon of wine vinegar;
• ground coriander, salt, hops-suneli - to taste.
Cooking Method:
1. Remove the top leaves from the cabbage, chop the vegetable into large chunks, put it into boiling water. Boil the cabbage until cooked, without overcooking it.
2. Boil the beets or in the uniform, or cut into pieces of arbitrary size.
3. Twist the cabbage through a fine sieve of the meat grinder, squeeze out the liquid coming out of it, otherwise the phali will turn out watery.
4. Also mince beets, garlic, walnuts and chili.
5. Chop the peeled onion, chop up the greens.
6. Mix the twisted vegetables with herbs and onions.
7. Add spices, salt, wine vinegar. Stir.
8. Pkhali from Georgian beets can already be served on the table, but the snack will be more aromatic and richer if you keep it in the refrigerator for a couple of hours.
Recipe 4. Georgian-style beetroot and spinach
Ingredients:
• half a kilo of beets;
• half a kilo of spinach;
• a glass of crushed walnut;
• white onion;
• a third cup of chopped parsley;
• on a pinch of ground fenugreek and coriander;
• a tablespoon of grape vinegar;
• three or four garlic cloves;
• a quarter cup of water;
• polvina kernels of a large pomegranate.
Cooking Method:
1. Rinse the spinach, put it in a bowl, pour it with salted boiling water for 10 minutes. 2. Peel the beets, cut into several pieces, boil until tender.
3. Squeeze out the blanched spinach, chop.
4. Boil the boiled and cooled beets on a small segment of the grater.
5. Pass the peeled garlic through the press, chop the onion into small cubes.
6. Combine all the vegetables in a bowl of the right size, mix.
7. Grind walnuts in a mortar into flour.
8. Put the nut mix, salt, spices to the vegetables. Pour in water and vinegar, mix.
9. Put the spicy vegetable mass in the refrigerator for 30-60 minutes.
10. At the end of time, form small-sized balls with slightly wet hands and place them on a dish.
11. Sprinkle the finished pkhali with pomegranate seeds.
Recipe 5. Georgian cabbage with beets
Ingredients:
• two kilograms of white cabbage;
• two medium-sized beets;
• 10 cloves of garlic;
• 6-8 leaves of laurel;
• five peas each, clove and black pepper;
• a teaspoon of dill, cilantro, fennel seeds;
• two and a half tablespoons of salt;
• a glass of sugar;
• 150 ml of apple cider vinegar;
• ground black pepper.
Cooking Method:
1. Cut the large forks of cabbage into four pieces, cut off the stalk.
2. Cut each part of the fork into several pieces so that you get cabbage squares or diamonds.
3. Rinse the beets, peel and grate on the coarse side of the grater.
4. Peel and chop the garlic.
5. Lay in a glass, ceramic or enameled dish in layers all prepared vegetables in the following sequence: cabbage, beet, garlic. Laying each layer, it must be slightly tamped.
6. Now you need to pour the cabbage with beet pickle. To do this, bring two liters of water to a boil, add sugar, salt, cloves, laurel leaves and peppercorns.
7. Boil the brine over low heat for 5 minutes, then pour in the vinegar, leave for another minute on the fire and turn off the gas. 8. Cool the brine to 20 degrees, fill them with cabbage and beets to the top.
9. Remove the snack for a day in the fridge, covering the container with a lid. After the allotted time, top up the brine.
10. Put the oppression, remove the cabbage and beets for 5 days in the old cold place.
11. Next, the snack can already be consumed or rolled up in sterile jars.
12. If you decide to cook cabbage in Georgian with beets for the winter, add a glass of vegetable oil on the 3rd day of infusion, this will increase the shelf life of the snack.
Recipe 6. Georgian beet tops
Ingredients:
• kilogram of beet tops with stems;
• 200 grams of peeled walnuts;
• bunch of cilantro;
• a bunch of parsley;
• a teaspoon of ucho-suneli, dried cilantro, red pepper;
• two cloves of garlic;
• onion;
• a tablespoon of vinegar;
• salt.
Cooking Method:
1. Thoroughly wash the beet tops, separate the branches from the leaves.
2. Boil water in a saucepan, lay out the twigs. Boil for 2-3 minutes, then put the leaves.
3. Boil everything together for about 3 minutes, fold the tops to a colander.
4. After the excess liquid has drained and the tops have cooled down, squeeze it out with your hands and twist it in the meat grinder.
5. Peel the onions and greens, rinse and chop finely.
6. Chop the garlic in a mortar or skip through the garlic press.
7. Grind walnuts in a meat grinder.
8. Combine all the ingredients: beet tops, garlic, onions, nuts.
9. Add salt to taste, add spices, pour in vinegar and mix thoroughly.
10. Georgian beet tops can be served in the form of a salad by molding balls or cakes from the mass immediately after cooking.
Recipe 7. Cabbage with beets in Georgian for the winter
Ingredients:
• kilogram of cabbage;
• large beets;
• carrot;
• 4-6 cloves of garlic;
• litere of water;
• a glass of vinegar;
• two Art. l salts;
• half a cup of sugar; • a teaspoon of red pepper.
Cooking Method:
1. Peel all vegetables, cut beets into thin semi-circles, cabbage with medium-sized squares, and grate carrots on a coarse grater.
2. Mix the prepared vegetables in one deep container.
3. Add chopped garlic, red pepper.
4. Boil a liter of water in a small saucepan, dissolve salt and sugar in liquid, simmer for 2-3 minutes over low heat.
5. Pour in the vinegar, remove the marinade from the heat.
6. Put the vegetables in sterile jars, pour the marinade.
7. Tighten the jars with lids, cool them upside down at room temperature for 24 hours, then store them in a cool, dark place.
Beet, cabbage, pkhali in Georgian - secrets and tricks
• If you cooked beets in Georgian in large quantities, do not remove the excess from the brine, this will shorten its shelf life. Staying in liquid and in hermetically sealed packaging, the beets can be stored in the refrigerator for up to a year, if vinegar and vegetable oil were added, up to 6 months - vinegar, up to 1 month - if these ingredients were not added.
• If you are using vinegar, give preference to natural products: wine, grape, apple cider vinegar.
• If you do not like or do not tolerate vinegar, replace it with pomegranate juice.
