Eggs marinated with beets

4 servings

30 minutes

Pickled eggs with beetroot are a classic dish of Russian cuisine, characterized by their bright color and rich flavor. The history of this recipe dates back to preservation traditions when foods were stored in vinegar for long-lasting freshness. Beetroot gives the eggs a beautiful ruby hue and a slight sweetness, while the vinegar marinade adds zest. The taste of the dish is multifaceted: it starts with a light tanginess, followed by the natural sweetness of beetroot, and finishes with the dense texture of the eggs and the richness of the marinade. These eggs are often served as an appetizer on festive tables, garnished with herbs or spices, and are also used in salads and sandwiches to add interesting color and flavor. They can be prepared in advance to enjoy their special aroma after fully absorbing the marinade.

Energy value per serving

• Calories: 241.7
• Proteins: 8.4g
• Fats: 6.6g
• Carbohydrates: 41.6g

Ingredients

• White vinegar: 4 glass
• Sugar: 0.5 glass
• Coarse salt: 1 tbsp
• Beet: 1 pc
• Chicken egg: 4 pc

Cooking steps

1. In a large deep skillet, bring vinegar, sugar, salt, and 2½ cups of water to a boil.

   Required ingredients:

   • White vinegar: 4 glasss
   • Sugar: 0.5 glass
   • Coarse salt: 1 tablespoon

2. Stir the mixture to dissolve the sugar and salt. Add the beet, reduce the heat, and simmer the mixture until the beet is tender, about 25-30 minutes. Let it cool, then strain the marinade into a glass jar.

   Required ingredients:

   • Beet: 1 piece

3. Place the eggs in the marinade; set aside the beetroot for other dishes. Chill the eggs in the marinade for at least 2 hours before serving.

   Required ingredients:

   • Chicken egg: 4 pieces

4. Can be prepared in advance: eggs can be marinated 2 days before serving. Store in the refrigerator.