Braised beets with vinegar. How to cook beetroot stew

If the traditional side dish for meat in the form of mashed potatoes has already set the teeth on edge, you can think of root crops for the sake of variety and economy. Stewed beets in sour cream sauce or “in company” with carrots will be most welcome, because it’s easy to cook and incredibly delicious! It can be put on bread as caviar, and served as a separate dish, garnished with greens, and as a filling for pies on fasting days will come down.

Beetroot in own juice

A quick and simple recipe for stewed beets, so to speak, “from wheels”. It can be used when there is little time for cooking, but you want to diversify a family dinner with something.

Ingredients

Medium-sized beets - 4-5 pcs.;
Fresh tomato - 1 pc.;
Sunflower oil - 2-3 table. l.;
Small bulbs - 2 pcs.;
Garlic - 1 large clove;
Pepper mixture - 1/3 tsp. l.;
Salt - 1/3 tsp. l.

Cooking

Naturally, you need to start with cleaning.
Now let's grind our beets. You can use an ordinary grater with large holes or the one on which we grind carrots for pickling in Korean.
Pour oil into a well-heated frying pan and throw the peeled and chopped onion for passaging.
We also clean the clove of garlic, chop it with a knife or on a grater and add to the onion. We only fry for a couple of minutes. If you do this more, all their unique smell will go away.
Next - the turn of beets. We put it in a pan, and after it we send a diced tomato. By the way, in the absence of it, you can limit yourself to tomato paste. 1-2 tablespoons will be enough.
How much to stew beets depends on the desired consistency. If, for example, we want to get a slightly crispy product, 10 minutes on low heat will be enough, and to get soft stewed beets, it will take a little more time, and even a couple of minutes - in order to let the dish brew already without fire, but under the lid. Thus, it takes a total of 10-15 minutes to stew beets.

You can serve the finished dish hot and already cooled as a vegetable addition to fried or stewed meat.

This is one of the universal recipes that will come in handy both on fasting and ordinary days. These root crops are "friendly" both in the garden and on the plate. There is nothing easier than cooking stewed beets with carrots in such a simple way.

Ingredients

Salad type beets - 0.5 kg;
Carrot - 200 g;
Bulb large - 1 pc.;
Tomato (sauce or juice) - about half a glass;
Vegetable oil (olive or any other) - 3 tbsp. l.;
Salt and black pepper (ground) - 1/3 tsp. l.

Cooking

We wash, clean, rub our roots on a coarse grater.
Heat the oil in a frying pan, put the main ingredients there. It takes 20 minutes to stew beets with carrots under the lid. If you make the fire stronger, then the total is less.
About five minutes before we finish stewing our dish, you should add an onion. It can be cut into rings or half rings. At the same time, add the tomato.
If the vegetables lack moisture, you can add a spoon or two of water.
At the end, we add our stewed beets, and also pepper.

We serve a dish prepared according to this simple recipe, decorated with sprigs of fresh parsley or dill.

* Cook's advice
If our tomato is too sour, you can reduce the sharpness of the taste with sugar. Add it to taste, like pepper. As a result, we should get a pleasant taste with a slight sourness.

Ingredients

- 0.5 kg + -
- 0.5 kg + -
- 1 glass + -
- 2 tbsp. l. + -
- 1 tbsp. l. + -

Beetroot is a bright ingredient for making delicious salads. Recipes for original dishes are listed in this article.

Every adult person at least partially remembers the menu that the kindergarten offered him. An obligatory dish in such a menu was stewed beets.

Its taste was quite simple, but at the same time very much loved. Most often, beets were served with meat cutlets or buckwheat porridge. Cook beets "like in kindergarten" possible after many years.

You will need:

beet- 3 large root crops (be sure to wash thoroughly from dirt).
onion- 1 large onion (onion or white)
garlic- 5 cloves (their number can be adjusted independently, depending on the size and sharpness of the cloves).
vegetable oil- a small amount for frying onions (any oil can be used, but sunflower oil is best)

Stewed beets, a simple recipe

Cooking:

Washed beets must be boiled. If you have large beets, then the cooking process can take a long time. In addition, the cooked beets will need to be cooled.
Approximately it will take you an hour and a half to fully cook three large beets. You can check its readiness with a knife. If it gently enters the beets and is ready to go through, the beets are ready.
Cool the cooked beets. While it is cooling, you can fry one finely chopped onion in a minimum amount of oil.
The cooled beets are rubbed on a coarse grater. The entire beet mass is sent to the pan to the fried onions.
Turn on a moderate fire and start extinguishing. Finely chopped garlic must be added to the beets.
Despite the fact that the beets are already cooked, they need to be stewed for about forty minutes until the juice is completely evaporated.
Try to mix the beet mass as often as possible so that it does not burn.
When serving, it is recommended to decorate the finished dish with fresh chopped herbs.

Recipe for beets "like in a garden"

Stewed beets in sour cream with garlic: recipe

Stewed beets in sour cream is an unusual recipe for a very tasty dish with a spicy aroma and a pleasant creamy taste. It is in perfect harmony with cereals, pasta, cutlets and fried meat.

You will need:

Beet - 1 piece (large root vegetable)
Garlic - 3 cloves (depending on size and spiciness, adjust the amount of garlic yourself).
Sour cream - 100 g (you can use sour cream of any fat content)
Green onion - a few feathers for a beautiful presentation of the dish
Spices to taste

How to cook stewed beets in sour cream?

Cooking:

To prepare this dish, not boiled, but fresh beets are used.
The beets are rubbed on a coarse grater and sent to the pan with a minimum amount of oil.
Stew the beets for about 10 minutes over moderate heat. During this time, its moisture should evaporate almost completely.
Beets should be salted to taste, you can pepper or add your favorite spice.
In a separate bowl, mix sour cream with crushed garlic.
The entire amount of sour cream is poured into the pan on top of the beets and mixed thoroughly.
It takes about 10 minutes to simmer the beets in sour cream over moderate heat. All this time it should be mixed.
Stewed beets should be transferred to a serving bowl and sprinkled with chopped green onions.

The advantage of the dish is that it can be served both hot and cold with vegetable and meat dishes, potatoes.

Delicious dish: beets stewed in sour cream

Beetroot stew with carrots and onions: recipe

This recipe is a classic way to stew beets.

You will need:

Beet- 1 piece (one large or two medium-sized root crops).
Carrot– 1 piece (large size)
Onion– 1 piece (medium or large size)
Butter- for frying, vegetable (small amount).
Tomato juice or tomato paste (juice - two spoons, paste - one).
Salt and favorite spices

Cooking:

Vegetables are peeled and washed thoroughly
The onion is finely chopped with a knife and sent to the pan, where it has to be fried until golden brown.
The carrot is rubbed on a coarse grater, added to the onion and fried for a few more minutes.
During this time, grate the beets on a coarse grater and add it to the rest of the vegetables.
The pan is covered with a lid. Vegetables should simmer over low heat for about forty minutes. It is desirable to mix the mass every ten minutes.
After twenty minutes of stewing, tomato juice or paste, favorite spices and garlic are added if desired.
You can serve stewed beets with carrots by decorating with chopped fresh herbs.

Delicious recipe: stewed beets with carrots

How to bake whole beets in the microwave?

Microwave- modern kitchen appliances that allow you to quickly cook food. Including "cook" beets. To do this, you need the usual heating mode.

"Cook" beets in the microwave should be from ten to twenty minutes. The cooking time of the root crop depends only on what size it is: small and large.

How to microwave beets:

Wash beets thoroughly to remove dirt.
Remove too large petiole.
Put the beets on a glass dish.
Turn on the "warm up" mode for ten minutes.
After cooking, pierce the beets with a knife to check if they are done. If the knife goes through smoothly, the beets are ready. If not, set the “heating” mode for another ten minutes.
After cooking the beets, it should be cooled.

Cooking beets in the microwave

How to bake beets in foil in the oven?

If you don't have a microwave, you can use the oven. To prevent the beets from fried, but baked, food foil is used.

Cooking beets:

Thoroughly wash the root crop from dirt.
Cut off the thin tail and petiole from the tops.
Wrap the beets in one layer of foil so that there are no gaps.
Send the beets to the oven on a baking sheet or on a grid.
Preheat oven to 160 degrees.
Send the beets to the oven.
At a temperature of 160 degrees, beets should be baked for twenty minutes.
Reduce the temperature to 120 degrees after half an hour of baking and “simmer” the beets for another half hour.
After that, check the readiness of the beets. If the vegetable is not yet soft, cook the beets for another fifteen minutes.

Cooking beets in foil in the oven

Fried beets with onions: recipe

Roasted Beets with Onions is a quick and tasty recipe that pairs well with potatoes or meat dishes.

You will need:

Beet- 1 piece (large fruit or two medium-sized ones)
Onion– 2 pcs (medium size)
Garlic– 3 cloves (the amount of garlic can be adjusted independently).
Parsley- fresh, one or two tablespoons
frying oil(you can use any vegetable).

Cooking:

The peeled onion should be very finely chopped and sent to the pan with vegetable oil. Fry the onion for about five minutes over low heat so that it acquires transparency and a golden sheen.
Beets are washed from dirt, peeled
Beets should be grated on a coarse grater.
Beet mass is sent to the pan to the onion
All vegetables are mixed, the pan is covered with a lid.
In this state, the beets should be stewed for about twenty minutes over low heat.
After twenty minutes, add your favorite spices and crushed garlic.
Stew the beets for another fifteen minutes and serve, sprinkled generously with chopped parsley.

Cooking beets with onions

Stuffed Beets: Recipe

Stuffed beetroot is an unusual recipe for an original and tasty dish for a festive or weekday dinner. You can stuff beets with vegetables, eggs or meat.

You will need:

Beet- 2 pcs (two medium-sized root crops)
Chicken fillet- 1 piece (one large breast)
Cheese- 100 g (you can use any: Russian, mozzarella, gouda).
Onion - 1 piece (large or two small)
Vegetable oil for frying onions and spices to taste
Sour cream- two small spoons (can be replaced with mayonnaise).

Cooking:

Beets should be pre-boiled. You can do this until done or half done. Ready beets will reduce the cooking time in the oven.
Boiled and cooled beets should be cooled and peeled.
While the root crop is cooling, it is necessary to finely chop the onion and cut the fillet into very small cubes.
Put a frying pan on the fire, heat a small amount of oil in it and fry the onion until transparent. After that, throw the fillet to the onion.
Fillets cook quickly. Five minutes will be enough. Throughout the frying time, the onion and fillet should be actively mixed.
In the cooled beets with a knife and a teaspoon, you need to make a hole.
In each hole, you need to put half the mass of fried onions with fillet. A spoonful of sour cream is placed on top and the beets are sprinkled with cheese.
Beets are laid out on a baking sheet and sent to the oven for baking.
The oven must be at least 180 degrees
Beets should be baked for thirty minutes. Once the cheese is golden brown, the dish can be removed from the oven.

Stuffed beets

Beetroot stew with vegetables: recipe

This is a simple recipe for a very tasty and healthy dish. It can be prepared very quickly with simple ingredients.

You will need:

Beet- 3 pcs (three large root crops)
Pepper- 2 pcs (necessarily sweet, large)
Tomato- 2 pieces (ripe, large)
Onion– 2 pcs (medium size)
Vegetable oil for frying(you can use any).
Garlic– 3 cloves (can be adjusted independently).
Favorite spices

Cooking:

The beets are washed from the remnants of the earth, the petiole is removed and the skin is removed. Beets should be grated.
Oil is poured into the pan, chopped onion is sent there and fried until golden brown.
Grated beets, chopped peppers and diced tomatoes are added to the onions.
Over high heat, vegetables are fried for about five minutes, after which the pan is covered with a lid.
The dish should languish for twenty minutes on low heat under a closed lid.
After ten minutes of languor, garlic and favorite spices are added.

Beetroot stew with vegetables

Beets with cottage cheese: recipe

Salad made from cottage cheese and beets is a classic recipe for a simple but very tasty dish that can be prepared in a few minutes.

You will need:

Beet- 1 piece (large fruit)
Cottage cheese– 200 g (must be soft)
green onion- a few feathers, chopped or finely chopped (you can try replacing with cilantro).
Garlic- taste
Favorite spices to taste

Cooking:

Beets are boiled until tender. It should be cooled and grated on a medium or fine grater.
Beets are laid out in serving dishes, soft cottage cheese is added to it.
If your cottage cheese is not soft, you can add a large spoonful of sour cream of any fat content to it.
The salad is tossed and seasoned to taste.
Squeeze the garlic and add chopped green onions to the salad. Stir the salad before serving.

Beetroot with cottage cheese

Beets with garlic and mayonnaise: salad recipe

This salad is the easiest recipe for a delicious everyday and festive dish. Mayonnaise adds a pleasant fat content to beets. Depending on your preferences, you can use diet mayonnaise or regular Provence.

You will need:

Beet- 1 piece (large size fruit)
Mayonnaise- 50 g (can be mixed with sour cream)
Garlic- 2 cloves (focus on spiciness)
Salt and favorite spices

Cooking:

Beets are boiled until cooked and cooled
Garlic is squeezed into beet mass
Beets are salted and seasoned with spices to taste
Mayonnaise is added to the salad, the salad is thoroughly mixed
You can serve it with chopped herbs.

Beet salad with mayonnaise

Beets with cheese and garlic: recipe

Beetroot salad is perfectly complemented by the taste of creamy processed cheese. This salad is perfect for the holiday table.

You will need:

Beet- 1 piece (large root crop)
Processed cheese- 3 pcs (soft creamy, high fat).
Egg- 3 pcs (boiled chicken eggs)
Garlic- 2 cloves (adjust the spiciness yourself).
Mayonnaise– 80 g (high fat)
Salt and favorite spices

Cooking:

The beets are boiled until cooked, the cooled beets are rubbed on a coarse grater (you can also grate on a fine grater if you want to get a pasty mass).
Processed cheese is rubbed on the same grater as beets. The cheese is added to the beets.
The boiled egg is rubbed on the same grater as the rest of the ingredients.
Garlic is squeezed into the salad.
The salad is seasoned to taste and dressed with mayonnaise. The main condition for serving this salad is to let it stand for a couple of hours so that it becomes all pink.
The finished salad should be sprinkled with fresh herbs before serving.

Salad with beets and raw

Beet salad with prunes and walnuts: a delicious recipe

This is a classic recipe for a simple holiday salad with an original smoked taste.

You will need:

Beet- 1 piece (large fruit)
Prunes– 100 g (steamed, soft)
Walnut- 150 g (chopped with a knife or crushed with a rolling pin).
Mayonnaise– 50 g (high fat)
Salt and favorite spices

Cooking:

The beets are boiled until cooked and rubbed on a coarse grater, folded into a salad bowl.
Prunes are steamed in boiling water and only after softening are finely chopped with a knife.
The nut is chopped or wrinkled, added to the salad
Salad should be seasoned to taste and seasoned with mayonnaise, mix thoroughly.

Salad with beets, prunes and walnuts

Salad beets, carrots, cabbage: recipe

One of the freshest and healthiest salads is a recipe with fresh beets and apples.

You will need:

Beet– 1 piece (medium or small size)
Carrot– 1 piece (medium size)
Apple- 1 piece (sour or sweet and sour)
Cabbage- 150 g (white head)
Vinegar- a few drops
Vegetable oil for dressing (any), spices

Preparations:

The beets are peeled and rubbed raw on a coarse grater.
Carrots are peeled and raw are also rubbed on a grater
Cabbage is chopped finely and added to the salad.
The apple should be peeled off. It must be finely chopped with a knife or grated on a coarse grater.
All ingredients are mixed. Seasoned with salt, sugar and pepper.
Salad should be sprinkled with vinegar and vegetable oil.

Fresh salad with beets and vegetables

Beet salad with apple: recipe

Beet salad with an apple is often called "Vitaminka" because it is saturated with a mass of useful substances and is very easy to digest.

You will need:

Beet- 1 piece (small fruit)
Apple– 1 piece (green, sour)
Dressing oil(linen or sesame)
Salt, sugar

Cooking:

Raw beets are peeled and grated
The skin is removed from the apple, it also rubs on a grater
The mass is sprinkled with a pinch of salt and sugar
The salad is dressed with oil and mixed thoroughly

Salad with beetroot and apple

Beets with cheese: salad recipe

This salad recipe will surprise you with its simplicity and rich, pleasant taste of the ingredients. It is easy to prepare for every day or for a holiday.

You will need:

Beet
Brynza- 150 g (can be replaced with feta or suluguni cheese).
Arugula- 20 g of leaves (can be replaced with lettuce leaves or the green part of Chinese cabbage).
Vegetable oil- 10 g (preferably linseed oil)
Honey- 5 g (for dressing)
boiled egg- 1 piece (chicken)
Sea salt and Italian herb mix (dry herbs, seasoning).

Cooking:

Beets are boiled until soft and must be cooled.
Boiled beet pulp cut into slices
Arugula is laid out in a salad bowl, seasoned with oil and honey, salt. Arugula leaves are thoroughly mixed. Lay out in a heap on a serving platter.
Cheese is cut into slices in the size of beetroot pieces
Alternately place pieces of beets and cheese on a pillow of arugula.
From above, the salad is poured with a spoonful of vegetable oil with honey, sprinkled with a mixture of herbs.
In the center of the salad or around its main part, slices of boiled and cut into four parts of the egg are laid out.

Salad with beets and cheese

Beetroot with ginger: recipe

This salad has a pleasant sweetness and spiciness at the same time. In addition, it is considered vitamin and healthy.

You will need:

Beet– 1 piece (medium size)
Ginger- 20 g (fresh root)
Linseed oil- 20 g (for dressing)
Honey- 5 g (for dressing sauce)

Cooking:

Beets are peeled and rubbed on a coarse grater
Ginger is peeled and rubbed on a fine grater
Oil and liquid honey are added to the salad bowl
Lettuce is thoroughly mixed.

Salad with beets and ginger

Beetroot with Vinegar - Salad: Recipe

Vinegar will add a pleasant sourness to a salad of sweet-tasting beets.

You will need:

Beet- 1 piece (medium-sized root crop)
Onion– 1 piece (large size)
Carrot– 1 piece (small size)
Vinegar– 5 g
Vegetable oil- a couple of tablespoons
Parsley- beam
Spices to taste, salt

Cooking:

Fresh beets are peeled and rubbed on a coarse grater along with carrots.
The onion is finely chopped and added to the grated vegetables
A bunch of parsley should be chopped and added to vegetables
The salad is seasoned with vinegar and vegetable oil, salt and spices are added.

Video: "Beet salad with eggs"

Beets are an amazing product. It is not only rich in useful substances and vitamins, but also able to preserve them during the cooking process. Beetroot will help cleanse blood vessels and remove toxins, rejuvenate the body, improve digestion and is simply indispensable in the fight against obesity. This wonderful root vegetable can be used in a variety of dishes: it can be marinated, baked with vegetables or meat, stuffed or made into fillings for pies. Salads with her participation are bright and juicy. And the stewed beets are also delicious. The recipe for this dish will certainly please you with its simplicity of preparation and pleasant taste. It is on these available options that we focus our attention today.

Braised beets in sour cream

Just an indispensable storehouse of vitamins in the winter - stewed beets. The recipe with the addition of sour cream allows you to cook not only a tasty and bright side dish, but also an excellent independent dish.

You will need:

2-3 beets;
200 g sour cream;
1 onion and garlic clove;
30 g butter and a little vegetable;
a tablespoon of flour;
salt and spices to taste.

How to cook:

Beetroot stewed in a slow cooker will turn out very tasty. Recipes can be supplemented and changed at your discretion, starting from the main one. But if there is no multicooker in your house - do not be discouraged, an ordinary deep pan is quite suitable.

We cut the beets into cubes, garlic and onions - finely.

Pour a couple of tablespoons of vegetable oil into a saucepan, add a piece of butter, and pour vegetables on top. Salt and add some of your favorite spices. Pour water so that it only half covers the beets. Cover with a lid and poison the stew on the fire. We mix from time to time.

As soon as the beets are almost ready, add sour cream with flour to it. Mix and leave on the stove for another 10 minutes. The dish is ready.

Beets with prunes

Your loved ones will certainly enjoy stewed beets with prunes. The recipe for its preparation is quite simple.

You will need:

2-3 medium beets;
200 g prunes;
a little vegetable oil;
sugar and salt to taste.

How to cook:

It is necessary to get rid of the seeds of prunes and cut into several parts. We clean the beets, rub on a coarse grater. We put it out a little in a pan, adding a couple of tablespoons of oil.

Then add prunes and leave to simmer for half an hour over low heat. Don't forget to stir. Add some sugar and salt to taste. Make sure that the vegetables do not dry out, add water as needed.

It remains to wait until all the components are evenly stewed and become soft. It is then that our culinary creation will be ready - stewed beets. The recipe will take about an hour, but the dish itself will be excellent.

Beet "Bourguignon"

This is a great summer option. Try to choose medium-sized vegetables, so they will look harmonious in the dish. If there are none, just cut the big ones into pieces.

You will need:

6-7 small beets;
5 small carrots;
2 medium onions;
3-4 cloves of garlic;
a dozen champignons (or any other mushrooms);
a glass of red wine;
2.5 cups of broth or water;
2 tbsp. l tomato paste (or fresh tomatoes);
bay leaf, thyme, black pepper, salt.

How to cook:

In a large saucepan with a thick bottom (or brazier), fry chopped garlic and 1 onion in oil, then add beets, carrots, herbs and hold on fire for another 5 minutes. Now pour wine, broth with tomato paste to the vegetables and leave to stew over low heat within 20 minutes.

Meanwhile, fry mushrooms and onions in a pan until golden brown. Season with salt and spices. Let's put it aside for a while.

We will wait until the carrots and stewed beets become soft. The recipe tells us that it's time to add mushrooms and onions to them. Leave on fire for another 10 minutes. Add salt or your favorite spices to the dish to taste. Ready.

Stewed beets "in French"

How else is stewed beets prepared. You will find a recipe with a photo and a description of the "foreigner" below. So it is recommended to cook the famous French chef - Eric Gonzalez. These beets can be served as a side dish or used in salads.

You will need:

2-3 small beets;
3 art. l olive oil;
a glass of strained chicken broth;
2 sl. l sherry or wine vinegar;
pepper and salt.

How to cook:

Peel the beets and cut into large pieces. Send to fry in oil in a saucepan or deep frying pan for 2-3 minutes. Don't forget to salt and pepper.

Add chicken broth to the beets, cover with a lid and simmer over low heat for about 20 minutes. Stir occasionally.

When the vegetables are soft, add sherry or wine vinegar. Let's put it out for a few more minutes. The dish is ready.

Variety of flavors

Beetroot itself has a rich sweet taste and bright color. It can be an excellent platform for the implementation of a variety of dishes. Try experimenting. It will be delicious stewed with wine and spices, will add pleasant notes to fragrant meat and will be a decoration for any table. We hope that the options we have proposed will complement your family treasury of recipes. Good appetite!

Which provides raw materials for the sugar industry. The amount of sugar in these fruits depends on how many clear sunny days there are in August-October; this vegetable grows especially well on fertile black earth soil. Beetroot is rich in vitamins, bioflavonoids and minerals such as iodine, calcium, iron, magnesium, etc. Due to its pronounced medicinal properties, it is widely used in folk medicine, improves digestion and speeds up metabolic processes in the body, and also has a tonic and restorative effect. In addition, this root crop has a vasodilating, anti-sclerotic and soothing effect.

But, despite its usefulness, which can be purchased in stores and markets throughout the calendar year, it is used extremely rarely, mainly in soups, borscht and salads. One of the simplest, most delicious and healthy dishes from this vegetable is stewed beets. It can be varied at will, you can get a spicy dish with garlic, slightly sour with tomato, spicy with herbs, spicy with prunes.

Stewed beets: recipe

Ingredients: mature sugar beet - 3 fruits, allspice - 1-2 peas,
vinegar - 1 tbsp. a spoon.

Optional (to taste):

to get you need a head of garlic and one medium onion;
for sweet and sour - tomato paste or sauce 2-3 tbsp. spoons;
for spicy beets - two bunches of dill, parsley and cilantro;
For a savory dish with prunes - a handful of soaked pitted prunes.

Stewed beets in all variants can be served as a hot appetizer, as a side dish for meat dishes, as a main course and as an addition to boiled potatoes.

Wash, peel and cut the root crop into slices, cubes or sticks (the method of cutting depends on personal aesthetic preferences). Put the beets in a deep frying pan or stewpan with vegetable oil, mix, salt and pepper. Fry the vegetables over moderate heat for five minutes, stirring constantly to avoid burning. Add 50-90 grams of water and simmer the beets (covered) over low heat for about 40-45 minutes. If the liquid has evaporated, and the dish is not yet ready, you need to add more boiled water. Then add the ingredients depending on your wishes (garlic, tomato, herbs or prunes) and stew spicy beets - 5-6 minutes, sour - a couple of minutes, spicy 5-7 minutes, with prunes - 8-10 minutes.

Stewed beets are served both in their natural form and with cream or sour cream. The spicy, spicy, and sour varieties can be used as a base for a variant, which can be garnished with pine nuts or walnuts. You can vary this dish depending on the taste preferences of your family.

Beets stewed in sour cream: recipe.

Ingredients: beets - 500 grams, carrots - 200 grams, onions - 1 pc., Sour cream - 200 grams, vegetable oil (can be replaced with olive) and ketchup (tomato sauce) - 3 tbsp. spoons, ground black pepper, parsley, sugar, salt.

Wash the onion, peel and cut into half rings. Thoroughly wash beets and carrots, peel and grate. In a deep frying pan or saucepan, heat the oil, put the beets and carrots there, mix thoroughly and add a little hot water. Continue to simmer covered for 25-30 minutes with regular stirring. Add tomato and chopped onion, mix, salt, pepper, simmer for another 12-15 minutes. If necessary, you can add water, the main thing is that at the end of cooking this liquid has completely evaporated. Add sour cream and herbs, mix, simmer for another 5-7 minutes.

Beetroot stew with sour cream can be served on its own or with mashed potatoes as a side dish, and the next day it can be served as a salad.

Bright, garlic-scented pieces of stewed beets are good as a cold appetizer or straight from the pan. Sweet and sour tomato sauce with spices invariably stimulates a great appetite, and the dish never disappoints.

The simplicity of the recipe and the availability of products make it extremely popular, especially in the summer, when you don’t want to be at the stove for a long time. For cooking, choose small root crops of sugar varieties.

Chilled sweetish beetroot is the best side dish for oily sea fish in crispy breading, spicy pork chop, sausage cuts.

Ingredients

beets 2-3 pcs. (400-500 g)
tomato 1 pc.
onion 1 pc.
garlic 3-4 cloves
vegetable oil for frying
ground black pepper
Italian herbs 1 tsp

Cooking

1. Peel and rinse the onion. Cut into thin half rings. Peel the garlic and cut into chunks.

2. Rinse and clean the beets. Cut into thin strips.

3. Rinse the tomatoes, remove the stalk and, if desired, remove the skin. To do this, dip the tomatoes slightly cut at the top in hot water for 30-40 seconds, then remove with a slotted spoon, dip in cold water and remove the skin. Cut into small cubes.

4. Put the pan on the stove, add a little vegetable oil and leave to warm up for 2-3 minutes. Add onion and garlic and fry over low heat for 5-7 minutes until half cooked. Stir occasionally with a spatula and add more oil if needed.

5. Add chopped beets to the fried vegetables in a pan. Stir with a spatula, reduce heat. If necessary, add vegetable oil or boiled water. Simmer over low heat with the lid closed for 10-15 minutes.

6. Add chopped tomatoes to vegetables. Stir, add a little boiled water and leave to simmer on low heat for 7-10 minutes under a closed lid.