Georgian sauerkraut with beets - two simple recipes

Please remind me how Georgian sauerkraut with beets is made? Once upon a time it was cooked by my grandmother, we all loved this dish very much. So I decided to do it myself, but the taste was not the same. And my cabbage broke up into leaves.

Georgian chefs prepare the best meat dishes in the world, but they are not indifferent to vegetables either. For example, you can hardly find a person who would not like Georgian sauerkraut with beets. Juicy, crunchy, beautiful burgundy color with a pungent spicy taste, fragrant with the aroma of spices ... Let us also cook such a delicious treat.

There are many cabbage and beetroot recipes and they all have almost the same ingredients. The only difference is in spices and cooking methods. You can quickly pickle cabbage and feast on it the very next day. Or let it thoroughly soak in the marinade, or even prepare it for the winter.

For cooking, it is better to choose small heads of cabbage. They should hold their shape after cutting and not crumble.

The classic recipe for cabbage with beets

Cut 3 kg of cabbage into small pieces. First, divide the head of cabbage into two parts, then - in slices about 3 cm thick. Peel the beets (1.5 kg). Cut into slices, you can arbitrary shape, but so that they are not thick. Also cut 8 chives, peeled, into slices and 3 hot red peppers into rings. Wash 50g leaf celery.

Prepare the brine:

• boil 2 liters of water;
• put 1 tbsp. l. vinegar (9%) and salt.

The brine should cool completely.

Now lay out the beets and cabbage in layers, sprinkling with pepper and garlic. Celery cover up the cabbage layers. Fill everything with brine and leave for 5 days.

Georgian sauerkraut with beets - winter harvesting

The general cooking technology is the same as in the previous recipe. The nuances relate to the amount of products, marinade and the need to sterilize the workpiece.

For 2 bottles with a capacity of 3 liters you will need:

• cabbage - 2 kg;
• beets - 0.5 kg;
• a small head of garlic;
• hot pepper - 2 pods;
• 8 lavrushkas;
• black pepper - 0.5 tbsp. l. (peas);
• dried dill - 4 umbrellas for each jar.

Cut the vegetables and fill the jars in layers. The first layer should be beets.

Now prepare the marinade: bring 3 liters of water to a boil. Add equal amounts of vinegar, salt and sugar (4 tablespoons each). Pour the hot marinade over the vegetables immediately so that the liquid completely covers them. Sterilize 15 minutes and roll up.

How to make sauerkraut with beets in Georgian style