Beets Stewed in Sour Cream
by Editorial Staff
Beets stewed in sour cream are very simple and easy to cook. The result is a very tasty and healthy dish. After a short stewing, sweet beets are tender, oily, and slightly crispy. Beets are perfectly stored all winter and spring, so you can cook such a dish all year round.
Ingredients
- Beets – 300 g
- Sour cream 15-20% – 100 g
- Bulb onions – 1 pc.
- Garlic – 1-2 cloves
- Vegetable oil – 2 tbsp
- Salt – 1/3 teaspoon
- Ground black pepper – to taste
- Fresh parsley (for serving) – to taste
Directions
- Prepare all ingredients.
- Cut onions into small cubes and place in a pan with heated vegetable oil.
- Fry the onion over medium heat for 3-5 minutes, stirring occasionally, until transparent and light golden brown.
- Peel the beets and cut them into thin cubes. You can also grate the beets on a coarse or Korean style carrot grater.
- Add chopped beets to onions and stir. Fry over low heat for about 10 minutes, stirring occasionally.
- Mix sour cream with 2-3 tablespoon. tablespoons of water and add to the pan. Stir, cover and simmer the beets in sour cream for 15-20 minutes, until soft.
- Peel the garlic, chop finely and add to the beets at the end of cooking. Season with salt and pepper.
- Stir and cover the skillet with a lid. Turn off the heat and let the beets stewed in sour cream brew for 5-7 minutes.
- Garnish the stewed beets in sour cream with parsley and serve as a side dish with meat, chicken or fish.
- Juicy and healthy vegetables will appeal to everyone at the table!
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