Beetroot Hot
by Editorial Staff
Hot beetroot is a healthy, tasty and aromatic first course.
Cook 30 mins
Servings 6
Ingredients
- Beets – 250-350 g (2 pcs.)
- Carrots – 150-200 g (1-2 pcs.)
- Potatoes – 200 g (2 pcs.)
- Tomatoes – 400 g (4-5 pcs.)
- Onions – 70-90 g (1 pc.)
- Salt 1.5 teaspoon
- Sour cream – 100-200 g
- Greens – 0.5 bunch
- Citric acid (optional) – a pinch
- Sugar (optional) – 0.25 teaspoon
Directions
- Prepare food for cooking hot beetroot.
- Peel carrots, wash, chop finely.
- Peel, wash, cut the beets into strips.
- Peel the onion, wash, chop finely.
- Peel potatoes, wash, cut into slices.
- Boil water (1-1.5 l)
- Put 1 carrot, onion, potato in boiling water.
- Add one and a half beets, cut into strips. Cover with a lid and simmer.
- Melt the butter in a frying pan.
- The remaining 0.5 beets, put carrots in melted butter, stir. Saute in butter, stirring occasionally. You need to fry the roots over medium heat for 5-7 minutes.
- Scald the tomatoes with boiling water, remove the skin.
- Finely chop the tomatoes.
- Add the tomatoes to the roots, mix, simmer for another 5-7 minutes (the tomatoes should be completely softened).
- Pour into a saucepan with boiling vegetables.
- Season to taste with salt. Cover, cook for another 5 minutes. Then turn off the beetroot. You can adjust the taste by adding sugar and citric acid to the beetroot. The hot beetroot is ready.
- When serving hot beetroot, season with herbs and sour cream.
Bon appetit!
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