The table beet variety Borshchevaya Prima is a mid-early variety and is characterized by a vegetation period of 85 to 110 days. The root crops have a rounded, slightly flattened shape, with an average weight ranging from 300 to 500 grams. The skin of the beet is smooth and dark red in color, while the flesh is juicy and sweet with visible rings in the cross-section. This variety is distinguished by good storability and transportability, as well as moderate resistance to cold, drought, and bolting, making it versatile for cultivation in various climatic conditions and on any soil types. Borshchevaya Prima was specifically bred for preparing hot and cold first courses, imparting them a rich red color and a sweet, pleasant taste. In addition to culinary use, fresh beet juice is widely used in folk medicine thanks to its antiseptic and anti-inflammatory properties, as well as its high vitamin C content. The juice also serves as a natural food colorant, for example, when making pink marshmallow or homemade sausage. Roasted root crops contribute to increased hemoglobin levels and have no contraindications during pregnancy. For successful cultivation of the Borshchevaya Prima variety, an air temperature in the range of 15-23 °C is optimal. Seeds begin to germinate at a temperature of 5-6 °C, however, seedlings may suffer from frosts around 4 °C, while dug-out root crops — at 2 °C. Beets are demanding to light and require regular watering, while it is important to avoid soil drying out. Sowing is recommended to be carried out from March to June, with rowspacing of 20-25 cm and seed depth of 2-3 cm, which ensures good growth and high yield.
