- Cabbage - 3 Kilogram
- Beets - 1 Kilogram
- Water - 1 Liter
- Salt - 2 items. spoons
- Vinegar - 1 Glass
- Pepper fragrant peas - 10 pieces
- Bay Leaf - 3 Pieces
- Sugar - 1 Art. a spoon
- Carnation - 6 pieces
Cabbage should be freed from the upper damaged leaves and cut into small squares approximately 2 x 2 centimeters. My beet, clean. Cut into thin slices. In a large saucepan or basin mix cabbage with beet. In boiling water, add spices, salt and sugar, boil for 5-10 minutes, and then pour in the vinegar. Stir and remove from heat. We spread cabbage and beets on sterilized jars and pour marinade. Roll the cans or cover with plastic covers. Sauerkraut with beets can be served as a cold snack, salad or even a garnish. Season it with sunflower oil, stir and eat!
Servings: 6