Ingredients: 150 g of beetroot 50 g of pickled cucumbers 20 g of bulb onion 10 g of sunflower oil 150 ml of pickle (cucumber) 10 g of horseradish roots 2 pickled cucumbers Cooking Peel beetroots and cut them in the form a ring. Boil the beetroot and filter the emerged broth. Dice cucumbers finely. Combine the boiled beetroot, grated horseradish, chopped onion, sunflower oil, and the pickle dissolved in the beetroot broth. Mix the ingredients properly and put in a fridge for twenty-four hours. Enjoy your meal!
Pickled cucumbers
Ingredients: for 10 jars – 0.5 liter each jar 3.3 kg of cucumbers (cornichon) 15 g of parsley 50 g of dill 30 g of celery 30 g of horseradish leaves 3 g of mint leaves 15 g of garlic 3.5 g of bitter chilli 1 tsp allspice 7 bay leaves 2 l (liter) of water (for marinade) 100-120 g of salt 25 g of vinegar (80%)/ 400 g of vinegar (5%) Cooking Wash cucumbers thoroughly and soak them in cold water for 6-8 hours. Over a period you should change water two...