Composition / ingredients
Cooking method
1. Beets are washed well and, if necessary, cleaned with a brush.We put it in a saucepan in which we will cook and pour cold water. It is better to cook tubers of approximately the same size, so that all the beets are well cooked. Cook on low heat until the root vegetables are ready, until they become soft.
2. Wash the onion, peel off the scales and finely chop. Preheat the pan, pour sunflower oil and fry well until golden brown.
3. As the beet cools down, peel it and grate it for Korean carrots. We put beets and onions in a saucepan, salt and add spices, vinegar and sugar. Cook for 15-20 minutes.
4. We shift the finished beets into sterilized jars and roll up the lids. Cover with a warm blanket and let the snack cool down. After that, we put it away for storage in a cool place.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Ground black pepper - 255 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Paprika - 289 kcal/100g
