Stew with Beetroot
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 750 g beetroot, raw, none fully cooked
- 750 g carrot (s)
- 750 g celery
- 1 bunch celery (optional)
- 1 leek
- 4 medium potato (s)
- 3 parsley root (s) or parsnips (optional 820; if you want)
- 2 liters chicken stock or beef stock or vegetable stock
- 3 dashes Crema di Balsamico light or any mild vinegar to taste, a touch acidity
- 2 tablespoon soup vegetables, salted, see my recipe 80;Soup stick81;
- Salt and pepper (salt carefully, the soup stick brings plenty salt)
- Caraway seed
- 2 bay leaves
- 2 cups crème fraîche, sour cream or sour cream, 10% Greek yogurt or similar.
Print Recipe
Pin Recipe Instructions
- Clean and wash all the vegetables, cut into cubes, strips or slices.
- Heat the stock and first cook the beetroot cubes. These take the longest and should pre-cook for a quarter of an hour. Then add the celery and simmer all the other ingredients, finally add the diced potatoes. Let the stew simmer for about 40 minutes, season with the spices, and finally add balsamic vinegar to taste.
- After serving, add a good whiff of crème fraîche, sour cream or similar on the plate. put in the middle. Good Appetite.
- This recipe can be made vegetarian or vegan or with meat from which the bouillon was cooked, or with sausages, as desired.
- It is relatively low in fat and vegetable-heavy. It is also good as a base soup.
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