Simple borscht recipe

This easy recipe for pickled beets and onions makes a great side dish or gift. Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer. 2,000 calories a day is used for general nutrition advice. Nutrition simple borscht recipe is calculated using an ingredient database and should be considered an estimate.

If you have a surplus of beets, pickling is the best way to retain their flavor and enjoy them for weeks to come. Bring a large pot of salted water to a rolling boil. Add beets, reduce heat, and simmer until tender, 12 to 15 minutes. When cool enough to handle, slip off the skin. Place beets in a nonreactive bowl and set aside.

In a small saucepan, combine onions, sugar, vinegar, salt, and water. Bring this mixture to a boil over high heat. Simmer 5 minutes and make sure that the sugar and salt are fully dissolved into the water. Pour the hot marinade over beets and then allow the beets to cool to room temperature. Cover the beets well and refrigerate for several hours, or ideally overnight, before serving.

If you prefer, divide the beet and onion mixture into individual jars for easy storage. Keep refrigerated for up to two weeks. If the stain already happened on fabric, don’t allow it to dry. Dip whatever got stained in a cup of water mixed with 1 tablespoon of bleach. Let it soak for a minute and wash it as you normally would. If the beets stained wooden surfaces like spoons or cutting boards, scrub them with a mixture of lemon juice and coarse salt.

Use half a lemon to scrub a generous amount of salt on the surface and then rinse and wash with dish soap as you’d normally do. If you have pinks hands, also use a half lemon to scrub them. Repeat as needed and rinse with warm water and hand soap. The Spruce Eats uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles.