All about beets. Beetroot Beetroot another name

Beetroot(Not beet; lat. Béta vulgáris) is an annual, biennial or perennial herbaceous plant; genus species Beet family Amaranthaceae (previously the genus belonged to the Chenopodiaceae family). Cultivated over large areas everywhere.

In the southwestern regions of Russia, Belarus and Ukraine, the plant is called beetroot, or beet.

Story [ | ]

Before domestication, wild beets were used as food. In the 2nd millennium BC. e. Swiss chard was introduced into cultivation (presumably on the islands of the Mediterranean Sea) as a medicinal and vegetable plant. The first root forms appeared (according to Theophrastus) and were well known by the 4th century BC. e.. To the beginning of AD. e. cultural forms of ordinary root beet appeared; in the X-XI centuries they were known in Kievan Rus, in the XIII-XIV centuries - in the countries of Western Europe. In the 16th-17th centuries, it was differentiated into table and fodder forms; in the 18th century, sugar beets emerged from the hybrid forms of fodder beets. From the end of the 19th century into the 20th century, culture spread to all continents. Folk legends say that the widespread consumption of beets by the peoples of the Balkans and Eastern Europe prevented the development of medieval plague epidemics [ ] .

Botanical description[ | ]

The root of wild and leaf beets is taprooted, woody, and completely immersed in the soil. The wild form has a thin root; annual plant. In the cultivated variety, the root is fleshy and juicy, thick (root crop), in most varieties it protrudes above the soil surface; biennial plant.

Wild species: ( C.Sm. Hornem.), ( Steven), ( Fisch. & C.A.Mey.), ( Waldst. & Kit.), ( Aiton) and others.

In the first year, it develops only the root and rosette of basal bare large, ovoid, obtuse, slightly heart-shaped at the base, wavy leaves on long petioles along the edge; in the second year, and sometimes by the end of the first year, a leafy stem appears on the fleshy root from the middle of the leaf rosette, reaching 0.5 and even 1.25 meters in height.

The stem is herbaceous, erect, strongly branched, grooved-grained; the leaves on it are alternate small, almost sessile, oblong or lanceolate; in the axils of the upper leaves, bunches (2-3) of small, dim sessile flowers appear, forming complex long leafy spikes. The flowers are bisexual, consisting of a green or whitish cup-shaped five-lobed perianth, five stamens attached to a fleshy ring surrounding the ovary, and a pistil with a semi-inferior single-lobed ovary and two stigmas. Cross-pollination - by small insects.

Beetroot, red, vegetable, in the first year of life it forms a root crop weighing 0.4-0.9 kg of spherical-flattened, spherical-oval or flattened shape, having dark red, burgundy, red-violet pulp (the red color is due to the content, firstly turn, a yellow tint -) and a rosette of green leaves with red veins or red leaves. Root vegetables are used as food (contains 13-20% dry matter, including 9-16% sugar, 1.8-3% protein, up to 0.5% organic acids, 0.7-1.4% fiber, 0. 8-1.3% mineral salts, vitamins C, B, P, PP) and young plants. Distributed on all continents. In the USSR, table beets were cultivated in all agricultural zones; in 1973, its crops occupied about 50 thousand hectares, the yield was 400-500 centners per hectare (up to 1000 centners). In 1974, 21 varieties were zoned, the best: Bordeaux 237, Incomparable A-463, Gribovskaya Ploskaya A-473, Podzimnyaya A-474, etc. In crop rotation, the crop is placed after cabbage, tomato, and cucumber. For autumn plowing, humus is added (at least 30 t/ha), and on acidic soils - lime (5-10 t/ha). Table beets are sown in spring or autumn (pre-winter sowing), in two-line ribbons or in wide rows (row spacing 33 cm). The seed sowing rate is 16-20 kg/ha, seeding depth is 2-3 cm. Care of crops: destruction of weeds with herbicides (spraying), double thinning, fertilizing, loosening and watering (in hot summers and in areas of irrigated agriculture). Root crops are harvested using beet lifters and, after trimming the leaves, they are stored in vegetable stores. [ ] Varieties of table beets, depending on the shape of the root crops, are grouped into four varieties:
Egyptian(rounded-flat), Bordeaux(round-oval), Eclipse(round, oval-cylindrical), Erfurt(conical). Signs of a botanical beet variety are the shape and color of the root pulp, ringiness, consistency, and ripening time. According to the ripening period, all beet varieties are divided into early-ripening (vegetation period up to 100 days), mid-ripening (up to 130 days) and late-ripening (over 130 days).

Varieties [ | ]

As a result of selection, various varieties of cultivated beets have been developed: biennial - leaf beet, or chard (Beta vulgaris var. cicla), and common root beet (Beta vulgaris var. vulgaris), divided into European (groups of varieties of table, fodder and sugar beets) and Asian (usually uncultivated groups of varieties with poorly developed root crops) subspecies.

Agricultural technology [ | ]

Sugar beets are usually placed in crop rotation after winter wheat, sown on perennial grasses, clean and occupied fallows.

Sugar beet seed production in the USSR was carried out by selection and experimental stations (originators of varieties), special elite seed-growing and seed-growing state farms; the latter grow factory seeds and transfer them to beet-growing farms.

Chemical composition and nutritional value[ | ]

The root vegetables of beets contain sugars, proteins, organic acids, mineral salts (

Beet- a genus of one-, two- and perennial herbaceous plants of the Amaranthaceae family.

The most famous representatives are: common beet, sugar beet, fodder beet. In everyday life, they all have a common name - beets. In the southwestern regions of Russia and most of Ukraine, the plant is called beetroot or beetroot (also in Belarus - beetroot). Found on all continents except Antarctica.

Table beets are characterized by a dark red color of leaf petioles, peel and pulp of the root crop. Their shape ranges from round to elongated conical. The pulp is juicy, sugary, dark red, with light rings on the cut. In the second year, tall (50-100 cm) and branched stems develop from the planted root crop, bearing regular oblong leaves with a sharp end. The basal leaves are entire, heart-shaped - ovate, petiolate. At the top of the stem the leaves are lanceolate. It ends in a paniculate inflorescence of long spikelets of peduncles. The flowers are numerous, small, inconspicuous, green or whitish, five-membered, regular. When ripe, the perianth forms infructescences consisting of 2 - 4 fruits - acute-seeded nuts.

The nutritional value of beets is very rich. The beneficial properties of beets are contained in root vegetables: sugars - glucose, fructose and sucrose; organic acids - citric, oxalic, malic; various proteins; vitamins BB, B, C, P, PP, carotenoids, pantothenic, folic acids, pectin, pigments, significant amounts of iron salts, manganese, potassium, cobalt, magnesium, iodine. As well as fiber, amino acids (lysine, valine, arginine, histidine, etc.). In addition, microelements such as cobalt, rubidium, cesium, copper, zinc, iron, chlorine, potassium, phosphorus, sulfur, magnesium, iodine were found in beets. Many of them regulate hematopoietic processes, and people who regularly consume beets almost do not suffer from anemia.

All modern types of beets come from wild beets growing in the Far East and India, which have been used as food since time immemorial. The first mentions of beets date back to the Mediterranean and Babylon, where they were used as a medicinal and vegetable plant. Initially, only its leaves were eaten, and the roots were used for medicinal purposes.

Beets were highly valued by the ancient Greeks, who sacrificed beets to the god Apollo. The first root forms appeared and were well known by the 4th century BC.

By the beginning of the century e. cultural forms of ordinary root beets appeared; in the X-XI centuries they were known in Kievan Rus, in the XIII-XIV centuries - in the countries of Western Europe. In the 14th century, beets began to be grown in northern Europe.

Fodder beet was developed only in the 16th century in Germany. Complete differentiation of beets into table and fodder forms occurred in the 16th-17th centuries, and already in the 18th century this vegetable quickly spread throughout Europe. Fodder beets differ little in chemical composition from other types of beets, but their root vegetables contain a large amount of fiber and fiber.

Sugar beet appeared as a result of intensive work by breeders, which began in 1747, when Andreas Marggraf discovered that the sugar, which had previously been obtained from sugar cane, was also contained in beets. At that time, the scientist was able to establish that the sugar content in fodder beets was 1.3%, while in root crops of currently existing varieties bred by breeders it exceeds 20%. Marggraf's discovery was first appreciated and practically used only by his student Franz Karl Achard, who devoted his life to the problem of obtaining beet sugar and in 1801 equipped a factory in Lower Silesia where sugar was produced from beets. Since then, sugar beets have spread and are now the second source of sugar after sugar cane.

In addition to the famous borscht and vinaigrette, many other dishes are prepared from beets. Beets are baked, stewed, fried and even added raw to dishes.

Baked beets can be supplemented with other vegetables - celery, potatoes, carrots, fennel, green beans, you get a delicious side dish for meat, fish or chicken.

You should eat not only the root vegetable, but also the tops of beets when they are still quite young and fresh. Beet tops can be added to any summer salads, and you can use them to prepare soups, okroshkas, casseroles, and pies. Beetroot cabbage rolls are very tasty, easier to prepare than cabbage cabbage rolls - after all, it is more convenient to wrap minced meat in beet leaves.

In ancient times, beets were used against anemia, fever, diseases of the digestive organs and lymphatic vessels, and for the treatment of putrefactive and malignant ulcers. Nowadays, it is also used as a diuretic, anti-inflammatory, analgesic, and mild laxative. Honey of different varieties enhances the medicinal qualities of beets.

For chronic constipation, digestive disorders, liver and biliary tract diseases, it is recommended to consume 100-150 g of boiled beets. Its effect is enhanced by honey (in equal parts). Beetroot decoction is used for constipation in the form of enemas.

They are especially widely used for medicinal purposes. beet juice. In Tibetan medicine, fresh juice is used to treat sore throat. Grate the beets, squeeze out a glass of juice, add 1 tablespoon of vinegar and 1 teaspoon of linden honey. Gargle with this solution 6 times a day, taking one sip orally. Continue rinsing for a long time.

In Russian folk medicine, chronic tonsillitis is treated with a decoction of unpeeled beets. To do this, wash 1 kg of unpeeled root vegetables well, add 2 liters of cold water and cook over low heat until tender, adding 2-3 g of finely chopped propolis. Gargle with warm broth at night every day for a month. The broth is stored in the refrigerator for no more than 3-4 days, diluting with a small amount of hot water before each procedure.

Doctors note the healing effect of beet juice for pneumonia, pleurisy, bronchitis, and kidney disease. It is prescribed 1/2 glass 2 times a day before meals. A mixture of beet juice in equal parts with carrot and radish juice is used for anemia, to improve metabolism, as a general tonic.

The juice mixed in equal parts with honey is used to treat hypertension, 1/2 cup 3-4 times a day before meals for 4 days. You can also use pure juice for these purposes, 1 glass 3 times a day before meals.

In Russian folk medicine, cotton wool moistened with beet juice was placed in the ear for migraines. Freshly grated beets (or beet leaves) were applied to the affected areas for poorly healing ulcers, inflammatory skin diseases, bruises, tumors, and burns.

The effect of red beets on cancer cells is known. Scientists have found that only freshly prepared juice has a healing effect, which is 3 times more active than stale juice. Boiled beets and boiled juice do not have such properties. Improvement in the patients' condition was observed 2-4 weeks after the start of treatment.

People suffering from urolithiasis and other metabolic disorders (various diseases of the kidneys and bladder) should limit the consumption of beets due to the oxalic acid content in it.

Name: Table beets.

Other names: Common beetroot.

Latin name: Beta vulgaris L.

Family: Chenopodiaceae (Chenopodiaceae)

Lifespan: Biennial. In the first year of life it forms a leaf rosette and a root crop. In the second year, leafy branched stems develop with numerous flowers, green or whitish, collected in paniculate inflorescences.

Plant type: Herbaceous plant.

Height: Up to 50 cm.

Flowers, inflorescences: Several flowers together.

Flowering time: July – September.

Fruit: The fruits grow together to form infructescences (glomeruli).

History of the plant: The homeland of beets is considered to be the Mediterranean, where they have been widely cultivated since ancient times. It penetrated into Kievan Rus from Byzantium in the 10th century and immediately became the most popular vegetable and famous medicinal product. Beetroot became a common garden crop in the 14th century, and its subspecies began to be used as a source of sugar only towards the end of the 18th century.

Spreading: Cultivated in all agricultural regions of Russia and Ukraine as a vegetable plant.

Garden care: Beet seeds are sown in early May under film, after soaking them for 2-3 days in warm water. In the phase of 2-3 true leaves, thin out and feed 2-3 times per season. By autumn, the root crop grows, which, depending on the variety, can be burgundy, purple, and so on, usually weighing from 200 to 500 grams. In the fall, they cut off the leaves and store the root crops in the basement, using healing raw materials throughout the long Russian winter.

Medicinal parts: Roots and leaves. Root vegetables retain their nutrients and medicinal properties almost until the next harvest.

Useful content: Root vegetables contain sucrose, glucose, fructose, pectin, fiber, organic acids, proteins, amino acids, minerals - potassium, calcium, iron, manganese, cobalt, phosphorus salts. Beetroot is very rich in vitamins B1, B2, B6, C, P, PP, pantothenic and folic acids, and in terms of iodine content it is one of the vegetables richest in this element. As a food product, it has a high calorie content. Beet tops are much richer than root vegetables in vitamin C and folic acid, but poorer in fiber.
Although the actual iron content of red beets is low, their high quality makes them an excellent food for red blood cells. The most positive property of the chemical elements in beets is that they contain more than 50% sodium and only 5% calcium. As a result, the solubility of the latter is maintained, and this is very important when, due to the consumption of large amounts of boiled food, inorganic calcium has accumulated in the blood vessels - with the expansion and hardening of veins or thickening of the blood, causing hypertension and other disorders of the cardiovascular system.
The 20% potassium content in beets is valuable for all body functions, while the 8% chlorine content makes it an excellent cleanser for the liver, kidneys and gallbladder, also stimulating lymphatic activity throughout the body.
Beet cobalt is used to form vitamin B12, which is synthesized in the body by intestinal microflora. In turn, folic acid and vitamin B12 are involved in the formation of proprietary blood elements - red blood cells.
Thanks to the presence of betaine and betanin, beets help strengthen capillaries, lower blood pressure, remove cholesterol from the body, improve fat metabolism, and activate the liver. Beets enhance intestinal motility and effectively help with constipation and obesity.
Pectic substances and organic acids in beets help to increase intestinal motility, which is why beets are used to treat spastic inflammation of the colon and liver diseases.
A complex of vitamins in combination with iron, cobalt, folic acid and amino acids allows it to be used as a remedy for the treatment of anemia, as an anti-sclerotic and anti-arrhythmic agent.

Actions: Beet juice has antispasmodic, diuretic and anti-sclerotic effects. It stimulates hematopoiesis, gastric secretion and intestinal motility, delays the development of microorganisms in the intestines, promotes the elimination of cholesterol, improves the condition of blood vessels, relieves vascular spasms, exhibits antitumor properties, regulates metabolism in the body, has a positive effect on the function of the sex glands, and improves vision. The anti-inflammatory and wound-healing properties of beetroot juice are also known.
Beetroot is successfully used in the treatment of spastic colitis, atherosclerosis, thyrotoxicosis, arrhythmia, hypertension, liver diseases, intestinal atony, chronic constipation. Raw and soaked beets are an effective remedy for treating scurvy. Grated beets can be applied to wounds, and the juice can be instilled into the nose for a runny nose.
If the microflora in the large intestine is healthy, then beet juice does not stain the urine. If the anti-cancer protection is somehow impaired, then beet juice will turn the urine red!

Restrictions on use: CONSUMPTION OF BEET IN LARGE QUANTITIES IS CONTRAINDICATED IN UROLITIC DISEASE (primarily OXALURIA) AND OTHER METABOLISM DISORDERS. DO NOT DRINK FRESHLY SQUEEZED BEET JUICE, IT CAUSES HEART RHYTHM DISORDERS. BEFORE USING IT SHOULD BE KEPT IN AN OPEN CONTAINER FOR AT LEAST HALF AN HOUR.

Medicinal recipes:

Beet juice It is very useful for women if you drink it at least 0.5 liters per day mixed with carrot juice. It is especially useful during the menstrual cycle if taken 50 ml 2-3 times a day. This technique is especially effective during menopause, when it helps better than any medicine.
Beetroot juice can be obtained from both root vegetables and young tops. But if you drink only beet juice, it may cause slight dizziness or nausea. Therefore, at the beginning of treatment, it is better to use a mixture where carrot juice predominates, and then gradually increase the dose of beet juice, first 1/5-1/4 cup per 1 glass of water or other juice and increase to 1/3 cup, but no more until the body will not get used to its beneficial cleansing effect. Usually 1 glass of beet juice per day is enough.
It must be remembered that when drinking fresh beet juice, a strong spasm of blood vessels occurs. Therefore, freshly squeezed juice should be allowed to stand for 2-3 hours, preferably in the refrigerator, to separate volatile, harmful fractions. Remove the foam and after this procedure apply without restrictions.

The plant is called beetroot, or beet.

Story

Before domestication, wild beets were used as food. In the 2nd millennium BC. 

Botanical description

The root of wild and leaf beets is taprooted, woody, and completely immersed in the soil. The wild form has a thin root; annual plant. In the cultivated variety, the root is fleshy and juicy, thick (root crop), in most varieties it protrudes above the soil surface; biennial plant.

e. Swiss chard was introduced into culture (presumably on the islands of the Mediterranean) as a medicinal and vegetable plant. The first root forms appeared (according to Theophrastus) and were well known by the 4th century BC. e.. To the beginning of AD. e. cultural forms of ordinary root beet appeared; in the X-XI centuries they were known in Kievan Rus, in the XIII-XIV centuries - in the countries of Western Europe. In the 16th-17th centuries, it was differentiated into table and fodder forms; in the 18th century, sugar beets emerged from the hybrid forms of fodder beets. From the end of the 19th century into the 20th century, culture spread to all continents. Wild species: Creeping beet ( C.Sm. Hornem. Beta procumbens ), large root beet ( Steven Beta macrorhiza ), Beetroot ( Fisch. & C.A.Mey. Beta lomatogona ), Three-column beets ( Waldst. & Kit. Beta trigyna ), Spreading beetroot ( Aiton) and others.

Beta patula

The stem is herbaceous, erect, strongly branched, grooved-grained; the leaves on it are alternate small, almost sessile, oblong or lanceolate; in the axils of the upper leaves, bunches (2-3) of small, dim sessile flowers appear, forming complex long leafy spikes. The flowers are bisexual, consisting of a green or whitish cup-shaped five-lobed perianth, five stamens attached to a fleshy ring surrounding the ovary, and a pistil with a semi-inferior single-lobed ovary and two stigmas. Cross-pollination - by small insects.

Beetroot, red, vegetable, in the first year of life it forms a root crop weighing 0.4-0.9 kg of spherical-flattened, spherical-oval or flattened shape, having dark red, burgundy, red-violet pulp (the red color is due to the content of betacyanins, in primarily betanin, and the yellow tint - betaxanthin) and a rosette of green leaves with red veins or red leaves. Root vegetables are used as food (contains 13-20% dry matter, including 9-16% sugar, 1.8-3% protein, up to 0.5% organic acids, 0.7-1.4% fiber, 0. 8-1.3% mineral salts, vitamins C, B, P, PP) and young plants. Distributed on all continents. In the USSR, table beets were cultivated in all agricultural zones; in 1973, its crops occupied about 50 thousand hectares, the yield was 400-500 centners per hectare (up to 1000 centners). In 1974, 21 varieties were zoned, the best: Bordeaux 237, Incomparable A-463, Gribovskaya Ploskaya A-473, Podzimnyaya A-474, etc. In crop rotation, the crop is placed after cabbage, tomato, and cucumber. For autumn plowing, humus is added (at least 30 t/ha), and on acidic soils - lime (5-10 t/ha). Table beets are sown in spring or autumn (pre-winter sowing), in two-line ribbons or in wide rows (row spacing 33 cm). The seed sowing rate is 16-20 kg/ha, seeding depth is 2-3 cm. Care of crops: destruction of weeds with herbicides (spraying with pyramin), double thinning, fertilizing, loosening and watering (in hot summers and in areas of irrigated agriculture). Root crops are harvested using beet lifters and, after trimming the leaves, they are stored in vegetable stores. [ ] Varieties of table beets, depending on the shape of the root crops, are grouped into four varieties:
Egyptian(rounded-flat), Bordeaux(round-oval), Eclipse(round, oval-cylindrical), Erfurt(conical). Signs of a botanical beet variety are the shape and color of the root pulp, ringiness, consistency, and ripening time. According to the ripening period, all beet varieties are divided into early-ripening (vegetation period up to 100 days), mid-ripening (up to 130 days) and late-ripening (over 130 days).

Varieties

Sugar beet (beetroot)- a group of varieties of ordinary root beets (lat. Beta vulgaris); a commercial crop whose roots contain a lot of sucrose.

Story

Sugar beets appeared as a result of the work of breeders. In 1747, Andreas Marggraf discovered that sugar, which had previously been obtained from sugar cane, was also found in beets. At that time, the scientist was able to establish that the sugar content in fodder beets was 1.3%. In current sugar beet varieties bred by breeders, it exceeds 20%.

Marggraf's discovery was appreciated and practically used for the first time by his student Franz Karl Achard, who devoted his life to obtaining beet sugar and in 1801 equipped a factory in Lower Silesia where sugar was produced from beets.

Description

Sugar beets are a biennial root crop, cultivated primarily for sugar, but can also be cultivated for animal feed. In the first year, the plant forms a rosette of basal leaves and a thickened, fleshy root crop, in which the sucrose content usually ranges from 8 to 20% depending on growing conditions and variety.

Sugar beets love warmth, light and moisture. The optimal temperature for seed germination is 10-12 °C, growth and development is 20-22 °C. Seedlings are sensitive to frost (they die at −4, −5 °C). The amount of sugar in fruits depends on the number of sunny days in August-October. A particularly good harvest is harvested on chernozems.

Meaning and Application

Sugar beets are the most important industrial crop, providing raw materials for the sugar industry.

Waste production:

• pulp: used as livestock feed
• molasses: food product
• defecation mud: lime fertilizer.

In the 20th century, sugar beets were grown mainly in countries with temperate climates.

The highest sugar beet yields in the USSR were obtained in:

• Georgia (331)
• Ukraine (279).

Russia

In 2008, Russia produced 29.1 million tons of sugar beets.

In 2011, Russia harvested a record sugar beet harvest (46.2 million tons), thanks to which the country switched to exporting beet sugar in significant volumes (more than 200 thousand tons per year).

Sugar beet processing technology

• The beets are stored in a carbon dioxide storage facility, where they can be kept for up to 90 days;
• Root vegetables are washed and turned into shavings;
• Obtaining diffusion juice with hot water (+75 °C);
• The juice is purified in several stages using calcium hydroxide and carbon dioxide;
• The resulting juice is boiled to a syrup with a solids concentration of 55-65%, decolorized with sulfur oxide and filtered;
• From the syrup in the 1st stage vacuum apparatus, a massecuite of the 1st crystallization (7.5% water) is obtained, which is centrifuged, removing the “white” molasses. The crystals remaining on the centrifuge sieves are washed, dried and packaged.
• “White” molasses is again condensed in vacuum devices of the 2nd stage and, using centrifuges, most often continuous, is separated into “green” molasses and “yellow” sugar of the 2nd product, which, having previously been dissolved in clean water, is added to the syrup entering the 1st stage vacuum apparatus;
• For additional sugar extraction, a 3-stage boiling and desaccharification stage is sometimes used;
• The molasses obtained at the last stage of crystallization is molasses - a waste product of sugar production, which contains 40-50% sucrose and by weight makes up 4-5% of the weight of processed beets

Sugar beet producers

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• Chemistry and life [ ]

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Excerpt characterizing Sugar beet

Anatole left the room and a few minutes later returned in a fur coat belted with a silver belt and a sable hat, smartly placed on his side and suiting his handsome face very well. Looking in the mirror and in the same position that he took in front of the mirror, standing in front of Dolokhov, he took a glass of wine.
“Well, Fedya, goodbye, thank you for everything, goodbye,” said Anatole. “Well, comrades, friends... he thought about... - my youth... goodbye,” he turned to Makarin and the others.
Despite the fact that they were all traveling with him, Anatole apparently wanted to make something touching and solemn out of this address to his comrades. He spoke in a slow, loud voice and with his chest out, he swayed with one leg. - Everyone take glasses; and you, Balaga. Well, comrades, friends of my youth, we had a blast, we lived, we had a blast. A? Now, when will we meet? I'll go abroad. Long lived, goodbye guys. For health! Hurray!.. - he said, drank his glass and slammed it on the ground.
“Be healthy,” said Balaga, also drinking his glass and wiping himself with a handkerchief. Makarin hugged Anatole with tears in his eyes. “Eh, prince, how sad I am to part with you,” he said.
- Go, go! - Anatole shouted.
Balaga was about to leave the room.
“No, stop,” said Anatole. - Close the doors, I need to sit down. Like this. “They closed the doors and everyone sat down.
- Well, now march, guys! - Anatole said standing up.
Footman Joseph handed Anatoly a bag and a saber, and everyone went out into the hall.
-Where is the fur coat? - said Dolokhov. - Hey, Ignatka! Go to Matryona Matveevna, ask for a fur coat, a sable cloak. “I heard how they were taking away,” Dolokhov said with a wink. - After all, she will jump out neither alive nor dead, in what she was sitting at home; you hesitate a little, there are tears, and dad, and mom, and now she’s cold and back - and you immediately take him into a fur coat and carry him into the sleigh.