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Beetroot "Kestrel" F1
Beta vulgaris var. conditiva Alef.
1.46€
Ex Tax: 1.20€
Ex Tax: 1.20€
Red beet "Kestrel" F1.
High-yielding, mid-late hybrid variety: the period from germination to mass harvest is 105-117 days. Root crops are round, smooth, well leveled. The pulp is dark red, dense, without ringiness, excellent taste, juicy.
Recommended for all types of culinary processing, canning, excellent for winter storage. The variety is cold-resistant, resistant to blooming and cracking of root crops. Sowing seeds in open ground to a depth of 2 cm. Seedlings are usually thinned out in two steps. The first time - with the development of the first two pairs of true leaves. The second thinning is carried out when the roots reach a diameter of 2-3 cm. Plants need regular watering, weeding, loosening and feeding.
High-yielding, mid-late hybrid variety: the period from germination to mass harvest is 105-117 days. Root crops are round, smooth, well leveled. The pulp is dark red, dense, without ringiness, excellent taste, juicy.
Recommended for all types of culinary processing, canning, excellent for winter storage. The variety is cold-resistant, resistant to blooming and cracking of root crops. Sowing seeds in open ground to a depth of 2 cm. Seedlings are usually thinned out in two steps. The first time - with the development of the first two pairs of true leaves. The second thinning is carried out when the roots reach a diameter of 2-3 cm. Plants need regular watering, weeding, loosening and feeding.
* Beetroot puree-soup.
You will need:
2 large beets
1/3 celery root
1 onion
1 clove of garlic
2 tbsp. spoons of vegetable oil
1 incomplete table. spoon of sugar
2 tbsp. spoons of lemon juice
200 ml cream 10% fat
70 g green onions
100 g cheese
salt, ground black pepper.
Preparation:
Wash the beets and celery thoroughly with warm running water using a brush, then peel and cut into small cubes. Peel the onion and garlic and chop finely.
Heat vegetable oil in a saucepan, add prepared onions and garlic and fry until light golden brown. Add beets and celery, stirring, keep on fire for 3 minutes.
Add sugar to the fried vegetables, lemon juice and 150 ml of warm water (you can use broth). Then bring to a boil and simmer over low heat, covering with a lid, for about 15 minutes.
Remove the pan from the heat, let the vegetables cool slightly and grind with a blender along with the liquid. Then rub through a fine sieve to obtain a smooth mass of uniform consistency.
Pour hot cream into the resulting vegetable puree, add salt and pepper to taste. Place the pan back on the heat and quickly bring to a boil while stirring constantly.
Sort the onion, wash, dry well on a paper towel and chop coarsely. Crumble the cheese. Pour the soup into bowls, sprinkle with feta cheese, garnish with onions and serve.
