Pickled Beetroot (ترشی چغندر یا لبو )

When you walk on the streets of Tehran, during Autumn and Winter seasons, you can see some vendors with barrows are selling sweet boiled beetroots. In cold weather it is so good to get a portion of ‘ Labou’ or boiled beetroot and eat it.
Nowadays, you can get ready cooked beetroots from supermarkets but taste of those beetroots is something else.

My mother used to make pickled beetroot as well. This kind of pickle instantly is ready to serve. For preparing this sweet/sour pickle you do not need too much ingredients. It’s very refreshing and light. You can serve it with sandwiches such as: tuna sandwich, hamburger, egg sandwich, etc ……….

Ingredient

1 medium beetroot
A cup of sugar
A cup of white grape vinegar

How to make it
Peel beetroot before cooking. Chop it to small pieces. Place it in a pot with some water and let it cook. Grind it and put it aside afterwards.

In a big bowl blend sugar with vinegar. Add ground beetroot to the mixture. Pour pickle into the jar and keep it in the fridge.Your pickle is ready now.

ترشی لبو یا چغندر
در فصل پاییز و زمستان که در خیابانهای تهران قدم می زنید لبو فروشی ها را در خیابانها میشه دید . در هوای سرد خوردن لبو خیلی مزه دارد.
امروزه در سوپرمارکت ها چغندر پخته یا همان لبو رو میشه پیدا کرد ولی مزه ی لبو هایی که در چرخ های دستی می فروشند رو نمی ده.
مادرم یادش بخیر در زمستون ترشی لبو هم درست می کرد. این ترشی ترش و شیرین احتیاج به مواد زیادی نداره و بعد از تهیه میتونید اونو میل کنید. ترشی خیلی سبکی هست و میشه در کنارخورشت ها و یا با انواع ساندویچ تن ماهی / مرغ / تخم مرغ /……… سرو کرد.

مواد لازم

یک عدد لبو یا چغندر

یک پیمانه شکر سفید

یک پیمانه سرکه

طرز تهیه
پوست چغندر رو جدا کرده و به تکه های کوچیک خرد کنید ودر داخل قابلمه ریخته با کمی آب بگذارید نرم بپزه. وقتی پخته شد چغندر رو رنده کنید. در یک پیاله ی بزرگ سرکه و شکر رو خوب مخلوط کنید. بعدچغندر رنده شده رو به مایع شکر و سرکه اضافه کنید. ترشی الان آماده هست. اون رو داخل ظرف موردنظرتون بریزید و در یخچال
نکه دارید. نوش جان

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Pickled beetroot

Ingredient

1 medium beetroot
A cup of sugar
A cup of white grape vinegar

How to make it
Peel beetroot before cooking. Chop it to small pieces. Place it in a pot with some water and let it cook. Grind it and put it aside. In a big bowl blend sugar with vinegar. Add ground beetroot to the mixture. Pour pickle into the jar and keep it in the fridge.Your pickle is ready now.

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website. View more posts

4 thoughts on “Pickled Beetroot (ترشی چغندر یا لبو )”

I love it 💕

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rozinaspersiankitchen says:

February 24, 2019 at 10:27 am

Thanks dear. Yes it is one of my favourites too.

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Is it a must to use white grape vinegar, Ms. Rozina?
Can I use any ordinary white vinegar? I don’t think I’ll find grape vinegar in my small area 😪
Thank you for all your wonderful recipes! 🙏💗🌹

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rozinaspersiankitchen says:

March 1, 2019 at 12:29 am

Hi Gigi, No it is not a must, and you can use any other ordinary vinegar. And you are very welcome to my page .

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