Tops for the winter - 4 cooking recipes

You can prepare beet or carrot tops for the winter in different ways. The most common are pickling and freezing. Some housewives practice pickling: the leaves are chopped into pieces, then laid out in layers in a dry jar, interspersed with salt. This preparation is stored in a cool, dry place and is used mainly in borscht. However, you can remove excess salt by rinsing the leaves in water through a colander. Then beet tops can be used as a filling in pies and pies.

The beetroot can be boiled for a few minutes before rolling. Individual pieces look more beautiful: “tops” and “roots”. The denser stems are separated from the soft leaves and twisted into other jars. If the stems are tender and juicy, you don’t need to do anything with them - you can put them in jars and pour hot marinade over them. It is advisable to pour boiling water over the tougher stems for three minutes. You should also pour boiling water over too dirty tops.

Carrot tops are harvested for the winter for medicinal purposes and for use in other preserves or dishes. In the first case, it is better to dry it, store it in tight, dry jars, and then brew decoctions and tea with it. In the second case, the tops can be salted and added instead of salt. It's also a good idea to store it frozen. All you need for this is clean plastic bags and a freezer.

Tips and tricks: