Borscht beet (Вorschevaya beta vulgaris) is a high-yielding, undemanding crop with excellent taste. The root crop is excellent for making salads and borscht, it is well stored, suitable for winter planting. And its benefits for human health have been known since the time of Hippocrates.
Borsch beet contains many vitamins and has healing properties
Description of the beet variety Borshchevaya
Mature root crops of the variety have a weight of 300 to 450 g. The vegetable has a good presentation, most of the specimens are free from defects. The shape of the beet is smooth and round. The fruits are burgundy in color, the skin is smooth, the pulp is sweet and juicy. On the cut beet borscht is dark red with pinkish rings. The leaf rosette is neat, pressed in shape, consists of green low leaves with veins.
This table variety is used for preparations for the winter, added to first courses and salads, and consumed fresh.
Characteristics of borsch beet
The variety is ranked among mid-season crops. The ripening period of borshchivaya beets is approximately 85-100 days from the moment of planting. The yield per hectare ranges from 53-56 tons. Since the roots of the plant penetrate deeply into the soil, it is actively saturated with nutrients, which is why it has good immunity and is able to withstand many diseases. Borsch beets are not afraid of flowers, they are moderately resistant to cold, they show themselves well when sown before winter. The variety perfectly tolerates transportation over long distances, is subject to long-term storage.
Culture seeds germinate even at a temperature of +4 0С
Difference between borscht and vinaigrette beets
Mainly borsch beet differs from vinaigrette by alternating pink and white rings. There is also a slight difference in taste. If you add it to borscht, it will turn out to be more rich. At the same time, the variety does not strongly stain the broth, and the dish does not come out overly red.
Benefit and harm
Beet Borshchivaya has a rich mineral composition. It is considered the leader in iron content among all fruit and berry and vegetable crops, has a high concentration of potassium, copper, magnesium, includes iodine, calcium, trace elements. Regular consumption of the root vegetable is beneficial for blood formation, helps to normalize the work of the heart muscle, strengthens bone tissue, and protects the thyroid gland. Beet borscht helps to increase visual acuity, has a beneficial effect on the functions of the gonads, enhances potency, regulates blood pressure, and is able to increase the level of hemoglobin. Thanks to the biologically active substances in the vegetable, its use relieves vasospasm, strengthens the walls of the capillaries. In addition, borscht beet helps to remove toxins from the body, stimulates liver regeneration, has antimicrobial, anti-inflammatory, laxative, diuretic and restorative effects.
Despite the enormous benefits, there are some contraindications to the use of the vegetable. It should not be used for indigestion, acute gastrointestinal diseases, stomach ulcers, flatulence. The product should be limited to people suffering from gastritis with high acidity. Beet borsch is contraindicated in oxaluria and renal failure. Its freshly squeezed juice can provoke nausea and vomiting, spasm of blood vessels. It should be consumed no earlier than three hours after spinning.
To get a good result, you should follow the agrotechnical rules when planting Borshchevaya beets. Adhere to the sowing time, properly prepare the site, plant a crop according to the laws of crop rotation. Place the seeds on the garden bed in accordance with the scheme indicated on the package.
Beet borscht shows the best results in the beds after cucumbers, legumes, tomatoes, onions
The planting material of the culture can be sown in spring or before winter. Usually, work begins in the first days of May or when the soil warms up to + 10 ° C at a depth of 10 cm.When planting in winter, the procedure is performed at the end of October or early November, so that the Borshchevaya beets ripen by the end of June.
A place for planting a culture is chosen sunny, protected from draft and wind. The soil should be moist and fertile, with a pH of 6 to 7. Borscht beet reacts well to sandy loam, nutrient-rich loam or black soil with a fine lumpy structure. It is undesirable to place plantings on heavy or acidic soil with a close occurrence of groundwater. If the soil is fertile, then at the time of digging the beds, mineral fertilizers are applied. In the case when the soil is infertile, it is mixed with organic matter (in the spring - compost or humus, in the fall - manure). If the soil has a high level of acidity, it is fertilized with slaked lime.
A root crop planted in a shaded area will lag behind in development
In spring, planting material is sown on a flat surface, deepening it by 2-3 cm. Before winter, seeds are planted in beds to a depth of 3-4 cm, after which they are mulched with humus or peat. For landing, choose one of three acceptable methods:
- Private. The width between the rows is from 25 to 70 cm.
- Tape. The gap between the furrows is 15-20 cm.
- Broadband. The interval between the center of the stripes is 45 cm.
Important! Before and after sowing, the beds are rolled.
Borsch beet is an unpretentious culture, but like any plant, it needs timely implementation of such activities as watering, loosening, weeding, protection from insects and diseases. The root crop loves moisture, so the beds with plantings should be watered regularly and make sure that the soil moisture at the stage of its formation does not fall below 75% at a depth of up to 30 cm. During the period of beet growth, the frequency of watering may be slightly reduced. Moisturizing the soil should be stopped 14 days before harvesting. Throughout the entire period of planting growth, it is recommended to weed, loosen the ground between the rows. In addition, when a pair of true leaves appears, the Borshchivaya beet is thinned out to a distance of 4 cm. In the five-leaf phase, the procedure is repeated, leaving the gaps between the roots of 7-8 cm. At least twice a season, the culture is fertilized. For this, nitrogen fertilization is used after the first thinning and potassium-phosphorus fertilization at the stage of root crop formation.
Advice! It is necessary to row beds with beets on a cloudy day on damp ground.
It is best to use the drip method while watering the crop.
Protection against diseases and pests
Beet borscht is considered a fairly hardy plant, but if agricultural technology is violated or unfavorable conditions, it can be susceptible to diseases such as powdery mildew, spotting, phomosis, gray rot, and pests can also attack it: beet flea, nematode, shitonoske, aphid.
To protect the culture, it is necessary to carry out a number of preventive procedures:
- process the soil before planting;
- follow the rules of crop rotation;
- carry out processing with chemicals;
- get rid of weeds.
As soon as the petioles of the Borshchevaya variety begin to turn yellow and become dry, it means that the time has come for harvesting. This is a kind of signal that the roots are ripe and fit for human consumption. To remove them from the site, you should dig each specimen and pull it out of the soil, then shake off the remnants of the earth, dry it in the sun and store it.
In the cellar, the beetroot Borshchivaya should lie, sprinkled with sand
Borsch beet is a mid-season crop variety that, with proper care and adherence to planting rules, yields a good harvest. The roots of the plant are tasty, have the same even shape and size. Ideal for adding to borscht or preparing salads. The great advantage of the variety is its long shelf life.
Reviews about borsch beet
Elizarov Dmitry, Rostov
The beet variety Borshchevaya delighted me with its marketable qualities and good keeping quality. The tubers are perfectly preserved in the cellar until spring. The taste of the vegetable is moderately sweet, pleasant. The wife notes that the variety is ideal for cooking Ukrainian borscht.
Sudarikova Tatiana, Zhirnovsk
Beet borscht is to my taste. I have been growing it for several years. I use it not only for adding to borscht, but also for making salads. The pulp of the root vegetable has an interesting color with pink-white rings, a delicate structure and good taste.