Take a pot in which we will prepare beetroot (I cook everything "by eye", I think, there will be a liter of 3-4), put the cleaned and washed beets, pour water full pot (water do not regret, if left, nothing, but if not enough, it is not) and cook until ready. I cook for a long time, about 3 hours.As the beet is cooked, we take it out and cool it, we do not pour water from the beet on it, we will make beetroot - we cool the broth.While the beets were cooking I boiled potatoes, eggs and heart.
When everything has cooled down we begin to form our beetroot.
Cutting should get 3/4 of the pan.
Take the same volume of the pan and cut into a cube of beets.
A fat-free heart. (Heart I clean after cooking, I feel so comfortable. The broth can be left something on it to cook).
When everything is cut, pour a little beet broth (if it is dark, not red - this is how it should be, I always have this) and mix - so convenient, well, and then fill a full pan.And most importantly. First, you need to salt to taste, and then add a little citric acid and bring to taste. If you overdo it with salt-it does not matter, beetroot stand and vegetables will take salt and acid. I, after infusion, then add salt and citric acid.