I really loved this appetizer of beets! Cook often, in different ways, experimenting with spices and additives. Today, with soy sauce, cumin and raisins.
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Raw beets grate on a coarse or "Korean" grater
Onions cut into half rings. In frying pan, rascality oil, fry onions and beets over very high heat for about 7-8 minutes until the aroma of fried onions
Cumin seeds, grind in a mortar. Mix the vinegar, soy sauce, honey, cumin, and pour this mixture to the beets. Pour the same water. Reduce heat, cover and simmer for 20-25 minutes until the beets are tender
Raisins sort and rinse. Add it to the beetroot and simmer for another 5 minutes.
Remove from heat and try for salt. I was a little doselevel. You decide according to your taste.
Beet marinade should completely cool and let it brew for a day in the fridge - then it will be tastier.
This appetizer is stored in the refrigerator in a jar up to 1 week.