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Pickled beetroot beetroot

1966

Kitchen Russian

Calorie content 55.2 kcal

Portions 6 port.

Cooking time 15 minutes.

Proteins * 3.2 gr.

Fats * 3 gr.

Carbohydrates* 4.9 gr.

Content

Pickled beetroot beetroot is ideal for satisfying hunger and thirst in the summer heat. No wonder this dish was very popular with our ancestors. To speed up the beetroot cooking process, it is best to use pickled beets.

Ingredients

Cooking process

Place the pickled beets in a medium-sized saucepan.

Fill the beets with kefir. You can use drinking water instead of kefir.

Rinse the cucumbers, cut them into small cubes and send them to the mass.

Rinse and chop the greens, and then also send to the total mass.

It remains to salt and pepper our beetroot and add chicken eggs cut into small cubes. If desired, the eggs can not be crushed, but simply cut in half. Before serving, let the beetroot steep in a cool place for at least half an hour.