Beetroot Hot Lean
by Editorial Staff
I tried many different beetroot recipes, but I did not find anything like it. Its distinctive feature is that the beetroot soup is cooked without carrots and tomato paste. It is according to this recipe that I always get a beautiful rich red color, even if the beets are initially pale. This beetroot recipe always helps me out when I want to quickly cook a delicious first course.
Cook: 30 mins
Servings: 6
Ingredients
- Beets – 400 g
- Potatoes – 300 g
- Bulb onions – 1 pc.
- Sunflower oil – 1 tbsp
- Bay leaf – 2 pcs.
- Salt to taste
- Sugar – 1/4 teaspoon
- Vinegar – 1/2 teaspoon
Directions
- Cut the beets into large pieces and cook in a saucepan, in which the beetroot will then be cooked, in unsalted water, until tender.
- While the beets are boiling, finely chop the potatoes.
- Pour water into a small ladle, put potatoes there, salt, add bay leaf and cook until tender.
- At the same time, while the beets and potatoes are boiling, finely chop the onion.
- Put the onion in a frying pan, add vegetable oil and sauté the onion until golden brown.
- Beets, potatoes and onions are cooked all at once. The onions will be cooked first, then the potatoes, the beets will cook the longest. Check readiness periodically, the beets should be soft.
- The finished beets need to be removed and cooled slightly so that you can pick them up.
- Then grate the beets on a coarse grater and put back in the broth in which they were cooked. The broth is still pale in color.
- Now you need to add vinegar to the pan and mix well. The broth will turn red right before your eyes.
- Remove the bay leaf from the broth in which the potatoes were cooked and transfer the boiled potatoes along with the rest of the broth to a saucepan, add the sautéed onion and sugar there. Mix everything well, bring to a boil and let it simmer for another minute.
- Hot lean beetroot is ready! My daughter is very fond of such a beetroot. Maybe you will like it too? Bon appetit!
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