As you can see from the name itself, the recipe "Cabbage Peljushka with Buryak" assumes the obligatory presence of two ingredients - cabbage and beet. But why the pellet? Here the whole point is in the way of cutting cabbage - it needs to be shredded in large pieces, which outwardly will look like big petals. After all, in the translation from the Ukrainian language, "piebald" means "petal".And the taste of this dish will depend solely on the marinade, which will be filled with vegetables. So, we proceed.
Recipes of
The following selection of recipes is suitable for those who like sharpened. Today we will disassemble dishes such as pickled cabbage with Buryak, cabbage with Buryak in Korean style and Korean buryak.
Pellet with buryak
In general, sauerkraut with a boar is a recipe for quick cooking, so it is ideal for those who do not like to spend a lot of time cooking. But even with minimal time, the hostess gets an incredible dish, which is pleasant not only to taste, but also externally. In the process of preparation, the beet gives a part of its color to the cabbage, and as a result, Pelesty appears on the plate, painted in a pleasant crimson shade.
Main Ingredients:
- cabbage - forks for 1.4-1.5 kg;
- beet - 200 g;
- carrots - 100 g;
- garlic - 5-6 lobules.
Ingredients for marinade:
- water-liter;
- vegetable oil - 70-80 ml;
- 9% table vinegar - 200 ml;
- sugar - 100-110 g;
- salt - 2 tablespoons.
Recommendation! The amount of salt should be calculated according to its grinding - if you take "Extra", then in the spoon there should be no slides, if you use ordinary large salt, then the hill in the spoon should be minimal.
The cooking process.
- Preparation of pickled cabbage with Buryak begins with the marinade. To do this, you need to boil water, add salt and sugar to it. When they completely dissolve, remove the container from the plate, add vinegar, oil and leave at room temperature until complete cooling.
- Now we turn to the main ingredients. Cut cabbage into sheets and cut them into squares with a side of 4-5 cm.
Advice! This size is not mandatory. At your discretion, you can cut cabbage into larger or smaller squares. Some landladies prefer to completely lay the leaves entirely.
- Carrots and beets are peeled and shredded with thin straws.
- Garlic is cut into thin plates.
- Put the prepared ingredients in the jar with layers: cabbage, boar, carrot, garlic - layers repeat until the pot is filled to the top.
- When all the vegetables are laid, layers must be pressed.
- Next, pour the ingredients with a cooled marinade, cover the jars with lids and leave at room temperature for 48 hours.
- After this time, send the salad to the refrigerator for another day.
Beets in Korean
Buryak in Korean is a dish that can decorate even a festive table, especially since it will be somethingnew. After all, you will agree, the popularity of Korean carrots has gradually subsided. And a new snack will be very welcome.
This salad can be prepared very simply - using the already prepared seasoning for carrots in Korean. But it will be much more delicious when you make a marinade yourself! So, we proceed.
Prepare ingredients:
- beet - 500 g;
Tip! For this salad choose solid Buryaks, otherwise they will not be easy to grind!
- 9% table vinegar - 30-40 ml;
- salt - 0.5 teaspoon;
- sugar - 1.5 teaspoons;
- vegetable oil - 90-100 ml;
- garlic - 3 slices;
- ground black and red pepper - half teaspoon;
- ground coriander - 1 teaspoon.
The preparation process.
- Beets under my running water, peel and three on a grater for Korean carrots.
- Garlic is peeled off the husks and passed through the press.
- Mix the shredded beets with vinegar, salt, sugar, mix and leave for a few minutes until juice is allocated.
- The resulting juice is drained and we add garlic and spices - pepper and coriander, everything is thoroughly mixed.
Recommendation! The amount of spice specified in this recipe is not mandatory. Try to experiment with the taste, adding a little of this or that marinating ingredient. After all, each has its own taste - someone loves a messenger, another is more salty or peppery! Create your perfect dish!
- So, the harmonies in the spices have reached, now it is necessary to make our beets fragrant. To do this, we warm up the vegetable oil to the boiling point and water the boeryak, mix everything.
- An amazing snack is ready. We lay it on the banks and send it to the refrigerator.
Beets in Korean with cabbage
The following recipe is another variation of vegetables cooked in Korean, and this dish is called kale in Koreanwith a Buryak. As practice shows, this salad does not stagnate for a long time in the refrigerator, so you can spare no vegetables.
Main ingredients:
- fork cabbage forks - 1 pc.;
- beet - 2 pcs.;
- garlic - 4 lobules;Onion - 1 head.
Ingredients for marinade:
- sugar - half cup;
- salt - 2 tablespoons;
- water - 1 liter;
- vegetable oil - 100 ml;
- 9% table vinegar - 35-45 ml;
- bay leaf - 2 pieces;
- black pepper - 5 peas.
The cooking process.
- Rinse cabbage under running water, disassemble into leaves and cut them into squares with a side of 2 cm.
- Buryak is peeled and shredded - either with straw, or with a grater for Korean carrots.
- Release the garlic from the husks and cut into thin plates. Onions and onions are cleaned and shredded in small cubes.
- Add the vegetables to a bowl and mix.
- We turn to the preparation of marinade. To do this, in a separate container we combine salt, sugar, water, vegetable oil, pepper and bay leaves. Set the container on the fire and bring the mixture to a boil. Cook the marinade for 7 minutes, remove from heat and add the vinegar.
- Vegetables are transferred to cans, pressed and filled with marinade.
- Salad should stand at room temperature for about 8 hours, you can leave it overnight.
- We store the prepared dish in the refrigerator.
We examined several variants of home preparations using beets and cabbage. Cook with pleasure, experiment with tastes and create new recipes! Be healthy!