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<p>Ingrediente:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>sfecla rosie &#8211; 4 manunchiuri</p>
<p>marar &#8211; 1 manunchi</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>usturoi &#8211; 1,5 catei</p>
<p>apa &#8211; 3 litri</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>zahar &#8211; 3 linguri</p>
<p>sare &#8211; 3 linguri</p>
<p>otet &#8211; 80 ml</p>
<p>Mod de preparare:</p>
<p>Pregatiti mai multe borcane mari si sterilizati bine prin fierbere si/sau folosind un amestec de apa si bicarbonat de sodiu.</p>
<p>Taiati tulpina din sfecla si spalati si uscati bine frunzele si tuberculii.</p>
<p>Curatati sfecla de coaja dupa cum este necesar si taiati-o in cuburi mai mari.</p>
<p>Impartiti-le in borcane astfel incat sa ajunga la aproximativ o treime din inaltimea lor.</p>
<p>Apoi taiati si tulpinile si frunzele in bucati mai mici si umpleti borcanele cu ele.</p>
<p><img class="alignnone size-full wp-image-24378" src="https://bucatarianoastra.online/wp-content/uploads/2024/09/sfecla.png" alt="" width="890" height="498" /></p>
<p>Apoi adaugati 1 pana la 2 catei de usturoi curatati si taiati felii in fiecare borcan.</p>
<p>Clatiti mararul sub jet de apa, taiati-l marunt si impartiti-l in recipiente, astfel incat fiecare sa contina aproximativ 1 &#8211; 2 linguri de marar.</p>
<p>Turnati apa intr-o cratita si adaugati zahar, sare si otet.</p>
<p>Se incalzeste totul si se amesteca bine pentru a dizolva zaharul si sarea.</p>
<p>Apoi turnati acest amestec peste sfecla din borcane si inchideti bine capacele.</p>
<p>Intoarceti-le de cateva ori cu capul in jos pentru a va asigura ca capacele sunt stranse si puneti toate recipientele intr-o oala mare, umpleti-o cu apa pana la jumatate din borcane si acoperiti.</p>
<p>Aduceti apa la fiert si gatiti aproximativ 15 minute.</p>
<p>Apoi opriti focul, scoateti cu grija borcanele din oala si intoarceti-le cu susul in jos.</p>
<p><img class="alignnone size-full wp-image-24379" src="https://bucatarianoastra.online/wp-content/uploads/2024/09/salata-de-sfecla.png" alt="" width="892" height="495" /></p>
<p>Acoperiti-le cu un prosop si lasati-le sa se raceasca incet.</p>
<p>Apoi mutati borcanele intr-o pivnita sau camara intunecata si racoroasa.</p>

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