Beetroot is a tasty, bright and healthy vegetable that normalizes metabolism and removes toxins from the body.
From this wonderful vegetable, you can cook many delicious and rich in vitamins and minerals dishes.
In addition to hot and cold dishes, salads and canned beets, a wide variety of delicious snacks are prepared.
For example, delicious beets cooked with the addition of various ingredients in Georgian.
Georgian beets and other snacks - general principles of preparation
The appetizer is very interesting both in taste and in appearance and is ideal not only for an ordinary table, but even for a festive feast.
To cook beets in Georgian is very simple, it is based on vegetables, herbs, spices and marinade. The sharpness of the dish is given to garlic, chili pepper, a beautiful saturated color - the beets themselves, and the remaining products complement and emphasize the taste of each other.
There are a lot of Georgian beet recipes. 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, and then poured with brine, which usually consists of water, salt and sugar.
Beets are cooked in Georgian, depending on the recipe, from 10-15 minutes to 3 days. Store this product in a cool place, serving as a snack or original side dish.
Recipe 1. Georgian Beets "Quickly"
The simplest Georgian beetroot recipe. It does not require much time, effort, the set of products is minimal. This appetizer can be whipped up to any hot dish.
Ingredients:
• three beets;
• large red onion;
• two cloves of garlic;
• 3 tbsp. l tkemali sauce;
• 3 tbsp. l vegetable oil;
• to taste greens;
• black pepper, salt.
Cooking method:
1. Rinse the beets thoroughly, put the vegetables in a pot of water. Cook 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 beets into thin slices. Put the mugs in a large bowl.
4. Rinse the selected greens. Usually, for such a number of beets, 10 branches of parsley, cilantro, dill are taken. Chop the prepared greens and put in a bowl with beets.
5. Peel the onion and garlic. Cut the onion into thin half rings, chop the garlic. Put both ingredients to the rest.
6. Add sauce, salt, pepper to vegetables and herbs. Mix everything thoroughly.
7. Season the beets with vegetable oil.
8. Before serving, let the salad brew for 15-20 minutes.
Recipe 2. Georgian beets with spices "Three-day"
Ingredients:
• kilogram of beets;
• one and a half liters of water;
• 4 tbsp. l granulated sugar;
• 1 tbsp. l salts;
• 5 pieces. laurel leaves;
• black pepper peas;
• four cloves of garlic;
• a bunch of fresh coriander;
• ground red pepper;
• a tablespoon of ucho-suneli, ground coriander, saffron;
• 4 tbsp. l apple cider vinegar.
Cooking method:
1. Put the leaves of laurel and peppercorns in a small saucepan, cover with water, cook for 5 minutes after boiling. Add salt and sugar, mix. Boil for another 1-2 minutes, pour in the vinegar and immediately remove the pan from the heat.
2. Rinse the beets, boil until cooked. Cool, clean. Cut into slices no more than half a centimeter thick.
3. Peel and chop the garlic in a mortar so that gruel is obtained.
4. Rinse and chop greens.
5. Mix in a plate red pepper, ground coriander, uzo-suneli, saffron.
6. Put bay leaves and peppercorns removed from the marinade in a sterile jar or any glass container.
7. On top, lay the chopped beets in one layer. On top, distribute a portion of garlic, herbs, sprinkle everything with spices.
8. Continue tamping the ingredients in layers until all products are complete.
9. Pour the Georgian beets with the cooled marinade.
10. Seal the container tightly with a lid, put the salad for 3 days in the refrigerator.
Recipe 3. Georgian Beet and Cabbage Phali
Ingredients:
• kilogram of cabbage;
• 300 grams of beets;
• one chili pepper;
• 100 grams of walnut kernels;
• onion;
• a 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, cut the vegetable into large pieces, put in boiling water. Boil the cabbage until cooked, without digesting it.
2. Boil the beets in their skins or cut into pieces of arbitrary size.
3. Twist the cabbage through a fine sieve of the meat grinder, squeeze the liquid coming out of it, otherwise the phali will turn out to be watery.
4. Also mince beets, garlic, walnuts, and chili peppers.
5. Chop the peeled onion, chop the greens.
6. Mix twisted vegetables with herbs and onions.
7. Add spices, salt, wine vinegar. Shuffle.
8. Beetroot phali in Georgian can already be served, but the appetizer will turn out to be more aromatic and rich if you keep it in the refrigerator for a couple of hours.
Recipe 4. Georgian Beetroot and Spinach Phali
Ingredients:
• a pound of beets;
• a pound of spinach;
• a glass of chopped walnut;
• white onion;
• a third glass of chopped parsley;
• a pinch of ground fenugreek and coriander;
• a tablespoon of grape vinegar;
• three to four cloves of garlic;
• a quarter glass of water;
• kernels of half a large pomegranate.
Cooking method:
1. Rinse the spinach, put it in a bowl, pour in salted boiling water for 10 minutes.
2. Peel the beets, cut into several parts, boil until cooked.
3. Squeeze blanched spinach, chop.
4. Grate boiled and cooled beets on a small segment of the grater.
5. Peeled garlic through a press, chop onion into small cubes.
6. Combine all vegetables in a suitable bowl, mix.
7. Grind walnuts in a mortar into flour.
8. Put the nut mixture, salt, spices to the vegetables. Pour in water and vinegar, mix.
9. Put the spiced vegetable mass in the refrigerator for 30-60 minutes.
10. After the time has passed, form small balls with slightly wet hands, put them on a dish.
11. Sprinkle the finished phali 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 laurel leaves;
• five peas of cloves 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 parts, cut the stalk.
2. Cut each part of the fork into several parts so that you get cabbage squares or rhombuses.
3. Rinse the beets, peel and grate on the large side of the grater.
4. Peel and slice the garlic.
5. Lay in a glass, ceramic or enameled glassware all prepared vegetables in layers in the following order: cabbage, beets, garlic. Laying each layer, it must be slightly tamped.
6. Now you need to pour the cabbage with beet brine. To do this, bring to a boil two liters of water, put sugar, salt, cloves, laurel leaves and peppercorns.
7. Simmer the brine for 5 minutes, then pour in the vinegar, let it stand for another minute on the fire and turn off the gas.
8. Cool the brine to 20 degrees, pour them cabbage with beets to the very top.
9. Put the snack for a day in the refrigerator, covering the container with a lid. After the allotted time, add brine.
10. Put oppression, remove the cabbage with beets for 5 days in the same cold place.
11. Further, the snack can already be consumed or rolled up in sterile jars.
12. If you decide to cook Georgian cabbage 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 stalks;
• 200 grams of peeled walnuts;
• a bunch of cilantro;
• a bunch of parsley;
• a teaspoon of uzo-suneli, dried cilantro, red pepper;
• two cloves of garlic;
• onion;
• tablespoon of vinegar;
• salt.
Cooking method:
1. Thoroughly rinse the beet tops, separate the branches from the leaves.
2. Boil water in a saucepan, lay out twigs. Boil for 2-3 minutes, then put the leaves.
3. Boil everything together for about 3 minutes, fold the leaves to a colander.
4. After the excess fluid drains and the tops have cooled, wring it out by hand and twist in a meat grinder.
5. Peel the onions and herbs, rinse and finely chop.
6. Grind the garlic in a mortar or by passing through a 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 vinegar and mix thoroughly.
10. Georgian beet tops can be served in the form of a salad by fashioning balls or cakes from the mass immediately after cooking.
Recipe 7. Georgian cabbage with beets for the winter
Ingredients:
• kilogram of cabbage;
• large beets;
• carrot;
• 4-6 cloves of garlic;
• litere of water;
• a glass of vinegar;
• two tbsp. l salts;
• half a glass of sugar;
• a teaspoon of red pepper.
Cooking method:
1. Peel all the vegetables, cut the beets into thick half-circles, cabbage with medium-sized squares, grate the carrots on a coarse grater.
2. Mix prepared vegetables in one deep bowl.
3. Add chopped garlic, ground red pepper.
4. Boil a liter of water in a small saucepan, dissolve salt and sugar in a liquid, simmer for 2–3 minutes.
5. Pour in the vinegar, remove the marinade from the heat.
6. Put the vegetables in sterile jars, pour the marinade.
7. Screw the lids on the jars, cool inverted at room temperature for 24 hours, then put them in a cool, dark place for storage.
Beets, cabbage, phali in Georgian - secrets and tricks
• If you cooked Georgian beets in large quantities, do not remove the excess from the brine, this will shorten its shelf life. Remaining 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 use vinegar, give preference to natural products: wine, grape, apple vinegar.
• If you do not like or tolerate vinegar, replace it with pomegranate juice.
