The recipe for everyone’s favorite beetroot in a new interpretation – with cabbage and canned beans! Beetroot turns out to be hearty and nutritious, since in addition to cabbage and beans, it contains beef and potatoes. The dish looks incredibly appetizing on a plate due to its attractive brightness. If you don’t know what to cook for lunch as the first one, be sure to use this recipe!

Summary

Ingredients

• Beef brisket – 500 g
• Beets – 2 pcs.
• Canned beans in tomato – 200 g
• White cabbage – 150 g
• Potatoes – 2-3 pcs.
• Carrots – 1 pc.
• Tomato – 1 pc.
• Bulb onions – 1 pc.
• Sunflower oil – 50 ml
• Table vinegar – 0.5 tbsp
• Bay leaf – 3 pcs.
• Salt to taste
• Ground black pepper – to taste
• Water – 2 l

Print Recipe Pin Recipe

Instructions

1. Prepare the required ingredients. Peel potatoes, beets and carrots. Wash the beef brisket.

   

2. Place the beets and brisket in a saucepan.
3. Pour meat and beets with clean cold water and bring to a boil over high heat.
4. Remove foam, reduce heat to low, and simmer for 40-45 minutes.
5. Cut the peeled potatoes into cubes or free-form pieces.
6. When the meat and beets are cooked, remove them from the pan. Cut the meat off the bone and transfer it back to the broth.

   

7. Transfer the potatoes to the pot after the meat. Bring the broth to a boil again and simmer for 15 minutes.
8. Cut the cabbage into small cubes.
9. Peel and cut onions into cubes, and grate the peeled carrots on a coarse grater.
10. Heat the sunflower oil in a frying pan and fry the onions and carrots in it over high heat for about 4 minutes.
11. Cut the tomato into cubes.
12. Add the chopped tomato to the skillet with the onions and carrots and fry for another 2-3 minutes.
13. Grate the boiled beets on a coarse grater.
14. Add beets to the skillet with sauteed vegetables. Pour in vinegar.
15. Continue to simmer the vegetable fry for another 2-3 minutes over high heat, stirring occasionally.
16. Then add the canned beans in the tomato juice (along with the liquid).

    

17. Stir, heat the vegetable mixture for another 1 minute and remove the pan from the stove.
18. When the potatoes have boiled for 15 minutes, season with salt and cabbage.
19. Bring to a boil and cook for 5-7 minutes until cabbage and potatoes are tender.
20. Then transfer the vegetable fry with beans to a saucepan and add bay leaves.
21. Bring the beetroot to a boil again, reduce heat and cook for 5-7 minutes.
22. Pepper the finished beetroot to taste and remove the pan from the stove.
23. Beetroot with cabbage and canned beans is ready.

    

         Enjoy your meal!