Pickled potatoes

It seems that any hostess has in stock more than one time-tested "quick" recipe for cooking potatoes, which repeatedly helps out in difficult moments. And in fact, it often happens when in a limited time it is necessary to prepare a full dinner or lunch, in order to then deliciously and heartily sweat guests or their relatives. Moreover, if you ask what side dish is to the taste of almost everyone, the overwhelming majority will undoubtedly answer that potatoes are in any form.

Pickling potatoes is considered one of the fastest, simplest and most expensive methods of cooking this root vegetable. Moreover, in pickled form, the entire taste palette of this vegetable can be most clearly manifested.

Pickled potatoes are most popular, which are pre-boiled and then canned. It can subsequently be served with butter butter, fried onions or fresh herbs, as well as sausage and meat products. Boil for the subsequent preparation of pickled potatoes can be both peeled and peeled. By the way, according to nutritionists, the benefits of boiled pickled potatoes are much greater when processed "in a uniform" than after preliminary cleaning of the product.

It is worth saying that special sweet varieties of potatoes, for example, such as yams or yams, are advised to boil exclusively in the skin. So, it is believed that only after this method of treatment will pickled potatoes be especially tasty and useful. The chemical composition of pickled potatoes, which was boiled before, is enriched with many useful substances - vitamins and mineral salts. For example, pickled potatoes contain copper, magnesium, choline, selenium, zinc, potassium and calcium.

The nutritional value of pickled potatoes is at a fairly low level and amounts to about 86 kcal per hundred grams of finished product. Such a low calorie level of pickled potatoes, along with its vitamin-mineral composition, gives reason to classify this product as relatively dietary.

Pickled potatoes are considered a versatile food that serves not only as the main full dish or nutritious side dish, but also as an excellent component of salads, filling for pies and other types of baking. Nevertheless, to get a healthy and tasty product, you need to remember some rules that contribute to the preparation of excellent pickled potatoes.

First of all, it is better to cook raw potatoes first over low heat so that the vegetable is evenly cooked. Secondly, young root crops are advised to be lowered into boiling water, and old fruits into cold. In addition, you do not need to digest them or boil them again, since pickled potatoes in this form will look unappetizing.