Beetroot Stew
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 kg beetroot
- 300 g minced beef
- 1 tablespoon oil
- 1 onion (s)
- 1 clove garlic
- 1 cup vegetable broth
- 1 cup sour cream
- salt
- sugar
- coriander
- vinegar
- pimento
- 1 bay leaf
Print Recipe
Pin Recipe Instructions
- Cover the beetroot with water and cook in the bowl for about 45 minutes until soft. Drain the water and let the beets cool down a little, then peel and grate coarsely. Dice the onion and cut the garlic very finely.
- Fry the ground beef in oil until it is crumbly, add onion and garlic and sweat until light yellow. Top with the grated beetroot. Add the vegetable stock and the spices and simmer for about 10 minutes. Finally add the sour cream and season to taste sweet and sour.
- Boiled potatoes go best with this.
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