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Beetroot "Jolie" F1
Red beet "Jolie" F1.
Medium early, fertile hybrid variety. The variety is appreciated for the high quality of tubers characterised with very good taste, rich colour, and beautiful shape.
Pulp is bright red, juicy, without ring inserts of hardened fiber. Beetroot should be eaten fresh, used for preserves and long storage. Harvested in 108-112 days after germination.
Grow in fertile, medium heavy, deeply tilled, permeable soil. Beetroot is sown directly into soil or seedlings are planted. During growth, beetroot is fertilised with complex fertiliser.
3,0 g contains about 180-270 seeds. 3 g of seeds will cover the area of 1-1.5 m2 The tuber harvest depends on the density of seeding forecasted yield is 20–40 kg.
Medium early, fertile hybrid variety. The variety is appreciated for the high quality of tubers characterised with very good taste, rich colour, and beautiful shape.
Pulp is bright red, juicy, without ring inserts of hardened fiber. Beetroot should be eaten fresh, used for preserves and long storage. Harvested in 108-112 days after germination.
Grow in fertile, medium heavy, deeply tilled, permeable soil. Beetroot is sown directly into soil or seedlings are planted. During growth, beetroot is fertilised with complex fertiliser.
3,0 g contains about 180-270 seeds. 3 g of seeds will cover the area of 1-1.5 m2 The tuber harvest depends on the density of seeding forecasted yield is 20–40 kg.
* Pickled beetroot.
Peel the root vegetables from thin roots and root hairs, remove the remaining tops, cut off the tops of the roots, cut out damaged areas, wash thoroughly.
Blanch in boiling water: small root vegetables for 20-25 minutes, medium ones for 30-40 minutes, cut large ones in half before blanching. Cool immediately in cold water, peel and cut into circles or cubes, which are placed in glass containers or wooden barrels and poured with marinade.
(When making slightly acidic marinades, the composition of the filling includes 5-6% table salt, the same amount of sugar and 1-1.75% vinegar essence. The filling for sour marinades should contain 2.5% vinegar essence, 6-9% sugar and 5-6% salt). Pasteurize in boiling water: 0.5 l jars - 7-8 minutes, liter jars - 10-12 minutes, then roll up immediately. Spicy marinades are prepared in wooden or enamel containers (without enamel defects). The filling should contain 4.7-5.3% vinegar essence, 9-10% sugar and 6% table salt.
* Summer borscht.
Cut a bunch of beets, separate the leaves and stems. Cut the peeled beets into strips or slices, cut the stems into short sticks and, adding carrots, put in a saucepan, pour boiling water or mushroom broth and cook for 10-15 minutes. After that, add chopped and scalded beet leaves, peeled zucchini, tomatoes, potatoes, green onions, celery greens, salt, pepper, cloves, bay leaf and cook the borscht until fully cooked. When serving, add sour cream, boiled milk or yogurt to the borscht.
A bunch of beets, 3-4 potatoes, 1 carrot, 1 celery branch, 200 g zucchini, 1-2 tomatoes, 50-75 g green onions, salt, pepper, cloves, bay leaf - to taste.
* Beetroot drink.
Wash the beets in cold water, peel, chop into strips and cook, adding a little lemon juice. Then keep in a cool place for several hours, strain through a sieve or cheesecloth, add lemon juice and sugar to taste and serve. Put a piece of ice in each glass.
2-3 medium beets, 3-4 glasses of water, 2 tablespoons of lemon juice, 1/2 glass of sugar.
* Beet kvass.
Wash the beets with a brush, peel, rinse, chop into slices or on a coarse grater, put in a clay pot or in a glass jar. Pour in the prepared boiled warm water. Put in pieces of bread with the crust, cover with a clean cloth napkin and put in a warm room (+18+20°C). After a few days, when the kvass becomes sour, pour into bottles, cork and store in a cool place.
1 kg of beets, 2 l of water, 50 g of rye bread.
