So, let's start with the beets... the Beets thoroughly wash. The top of the spine before cooking trim in no event it is impossible, otherwise the beets will give your juice to the broth, and she will become pale and tasteless. I bought the beets with the already-cut spine (apparently, it still cut at harvest), but the cut is well dried. Beets put in a pot and fill with cold or warm water. Bring to a boil. And now, most importantly - from the moment of boiling medium and large beets cook for 1 hour, and small – 40 minutes. After this time, the pot with the beets put in cold water, wait until water stops "heat" from the internal temperature of the beets. In cold water, leave the beets for 10 minutes. After that, you can use it on purpose... Welded so the beet will always remain sweet and bright.

Cut onion into small cubes and fry in vegetable oil until slightly Golden. Much to fry is not necessary.

In fried onions, add grated on a coarse grater boiled beets. Fry all together for about 5 minutes. Add tomato paste, pickle and canned tomatoes (as I already wrote, it is not necessary, but it is tastier...). Season with salt and pepper, add a pinch of sugar and citric acid. The amount of these ingredients not precisely specify, as it all depends on the acid of tomato paste and pickle juice (I taste sweet and sour, and you can be more sour (salty), then add less acid (salt)). Approximately a pinch.

All. Allow the eggs to cool. You can if you want, add herbs, mayonnaise... Used as a side dish...

Or put on bread...

Daughter wanted so...