Pickled beets are a real vitamin bomb. And because it’s beet season, we will tell you about their amazing properties and encourage you to make borscht.
Why pickled beets?
First of all, they are less caloric than raw ones and they contain also more nutrients. Second, the list of pickled beets’ health benefits is very long.
They strengthen immunity thanks to the high content of vitamin C, which also slows down the ageing process of the skin. They contain a big amount of B6 and B12 vitamins which help to cure skin diseases, prevent anaemia, depression and insomnia, as well as painful muscle cramps.
In addition, they are rich in iron, magnesium and potassium, ensuring proper functioning of the nervous system. The process of pickling makes them gain probiotic properties, thanks to which their consumption positively influences the bacterial flora of the digestive system. We shouldn’t forget about two other important properties of beets: they help to overcome anaemia and they are recommended for people struggling with anaemia and support the work of our liver.
Preparing pickled beets
You will need:
- a container for pickling, preferably a glass jar with a capacity of 3 litres,
- 1 kg of beets,
- 2l of boiled water,
- 3-5 garlic cloves,
- 1 teaspoon of salt,
- bay leaf and allspice,
- a slice of bread
Cut previously peeled beetroots into smaller pieces and put them in a jar with garlic and spices. Fill everything with warm water and salt and throw in a slice of bread. Cover the jar with a dishcloth and leave it for 2 days in a room with ambient temperature. After 2 days, remove the bread (you will avoid moulding) and keep going with pickling. The sign that beets are pickled is a foam on top. Then you can either eat them right away or close the jar with a lid and put it in the fridge.
A simple recipe for borscht
With pickled beets, you can prepare a salad or juice (great for breakfast). Us, however, already absorbed in a festive atmosphere, we recommend you a very simple recipe for borscht (traditional soup from Slavic countries served often for Christmas)
1 kg of beets, sets of vegetables for a soup, 0.5 l of beetroot leaven, 10 g of dried mushrooms, bay leaf, allspice, garlic, salt and black pepper, marjoram
Cover mushrooms with water and leave for a night. Put peeled and chopped beets in a large pot and pour three litres of cold water, add bay leaves, allspice, garlic cloves, mushrooms with water in which they soaked and leave it on a low fire until the vegetables will soften. Then add the leaven and the rest of the spices to the borscht! Bon Appetit!