Ingredients:
1kg of beetroot (about medium size)
1 tsp ground cumin
50g sugar
1 tsp sea salt
2-3 whole cloves
4 allspice berries
2 bay leaves
1 tsp caraway seeds
1 cinnamon quill
3-4 tbsp 9% vinegar
1l water
Method:
Scrub the beetroot clean then boil in a pan of lightly-salted water until tender. Drain then set aside until they can be handled. Peel the beetroot then either slice roughly or grate coarsely.
Add the 1l to a pot along with all the spices except the vinegar and cumin. Bring to a boil and cook for five to ten minutes. Strain through a sieve, then add the vinegar.
Place the grated beetroot in jars, sprinkle with cumin, and fill to 1cm of the brim with the hot brine. Cover the jars with vinegar-proof lids, seal well, and invert for one hour. The beetroot will keep for many weeks (especially if you’ve cleaned and sterilized) but they will also be ready to use for the preparation of Aukstā Zupa within a few hours.
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