beetroot stewed in sour cream

So much has been said about the benefits of beets that it is not worth repeating. Tasty and healthy! Today we are preparing beets stewed in sour cream. Excellent hot side dish tasty snack in the cold.

Compound

• 1 kg beets
• 2 onions
• 3-4 garlic cloves
• 100-150 g sour cream
• salt, vegetable oil

Cooking

Thoroughly wash the beets and boil or bake in the oven until tender in the skin. Ready beet peel and cut into small cubes or grate on a coarse grater. Peel the onion, cut into cubes and fry in a deep frying pan for vegetable oil to a light golden color.

Add beets to the onion, mix, simmer on low heat for 5-7 minutes, add sour cream, finely chopped garlic, salt (half a teaspoon),

stir and simmer for another 10 minutes. Very tasty with cutlets, fried meat.

Note

As I said, a cold dish can be served as a salad or as an addition to the main side dish. Perfect for a snack on its own. Sufficiently satisfying, low in calories and healthy. There are almost no contraindications to this vegetable. It is recommended to limit consumption in case of osteoporosis (beetroot reduces the absorption of calcium), diabetes mellitus (there are a lot of carbohydrates in it), urolithiasis (there are a lot of aggressive salts in beetroot, which provoke the growth of kidney stones and bladder). But you, probably, are not going to eat this useful root crop in kilograms ?!
Bon Appetit!

So familiar in our latitudes, an obligatory attribute of borscht, vinaigrettes and beetroots, beets were brought to us in the days of Kievan Rus from Byzantium. Already ancient researchers of healthy food appreciated medicinal properties beets as exceptional. Modern scientists not only confirmed the observations of their predecessors, but also proved: beets are a unique vegetable and cannot be replaced by any other in the human diet!!!

Beets are useful in that they contain the lipotropic substance betaine, which regulates fat metabolism. Magnesium, contained in abundance in beets, contributes to the treatment of atherosclerosis, hypertension. Beets have a diuretic, laxative effect. It anesthetizes, has an anti-inflammatory effect, promotes recovery, helps the body fight depression and is an excellent hangover cure as part of meat borscht.

Beets are useful for healthy blood formation. It contains trace elements responsible for these processes. People whose diet contains beets rarely suffer from anemia. Beets are essential for pregnant women. Folic acid, which is part of it, is vital at the stage of planning a child and at the beginning of pregnancy, since without it a healthy nervous system small. In addition, beets are a low-calorie product.

Here is our wonderful miracle beet vegetable !!!

I wish you lightness and good mood!!!

Description

Braised beets It will be an excellent side dish for absolutely any meat dish or even act as an independent one. And if you know how to cook it correctly and tasty, then it will replenish your diet with a wide variety of beneficial vitamins and minerals. Beets have a positive effect on the efficiency of the food system, on the work of the heart, and also strengthens the bones in every possible way.

At home, you can cook a lot of beets from beets. different dishes, but today we will stew our root crop in a hearty sour cream sauce. By the way, we will also prepare it ourselves, using a simple step by step recipe with photo. Delicious beets stewed with onions will be saturated with milky taste and become even more tender and juicy. Garlic can also be used in place of onions, and if desired, add your favorite dried herbs or other spices to the recipe. Such a delicious side dish will not leave you indifferent and you will easily figure out how to cook beetroot stew yourself.

Ingredients

• 
  (200 g)
• 
  (10 g)
• 
  (25 g)
• 
  (100 g)
• 
  (10 g)
• 
  (pinch)
• 
  (10 g)
• 
  (taste)

Cooking steps

Before stewing, we need to thoroughly rinse and boil the beets. After that, you need to clean it and cut it into neat small cubes as shown in the photo.



We clean the indicated amount of onions and cut them very finely.



We heat a small piece of animal fat in a pan and then pour chopped onion onto it. Stirring, fry the onion until golden brown.



Add diced boiled beets to the pan to the fried onion, mix the ingredients.



In addition, we are preparing a special sour cream sauce. To do this, we heat a clean frying pan on the next burner, pour flour on it and lightly fry.





Thoroughly mix the ingredients and heat the sauce.



Pour the beets and onions with the resulting sauce in the indicated amount, mix the ingredients and simmer them over medium heat for 15-20 minutes.



Ready meal can be put on plates and served at the table. Stewed beets with onions and sour cream is ready.



Bon Appetit!

Beetroot is a root crop rich in vitamins, micro- and macroelements. Dishes from it are useful for low hemoglobin, anemia. One of the most popular ways to cook beets is stewing. It allows you to save the maximum amount of nutrients contained in the product. And stewed beets in sour cream is one of the most exquisite and original dishes.

Beets stewed in sour cream: different recipes

Photo Shutterstock

Beets stewed in sour cream with spices

Braised beetroot is a great side dish for meat dishes, mashed potatoes, boiled rice. You will need: - 2 medium beets; - 1 medium carrot; - 1 small parsley root; - 2 tablespoons of vegetable oil; - 1 cup of sour cream; - 1 tablespoon of flour; - 1 teaspoon of sugar; - salt to taste; - 1 bay leaf; - 0.5 teaspoon of vinegar (6%).

Peel the beets, carrots, parsley and grate the root vegetables on a coarse grater. Put the vegetables in a saucepan with vegetable oil, sprinkle them with vinegar, add a couple of tablespoons of water and put on a small fire.

Stewed beets can be eaten cold and hot

Stew vegetables for 40 minutes, stirring constantly. Then add a tablespoon of flour to the dish and mix thoroughly. Now you need to fill the beets with sour cream, salt, put sugar, bay leaf, mix and simmer for another 10 minutes. From the finished beets, you need to remove the bay leaf so that bitterness does not appear.

To make the dish more fragrant, you can season it with a pinch of oregano.

Stew beets with garlic and sour cream

Fans of spicy food can please themselves with beets stewed with garlic. Cooking it is very simple, for this you will need: - 1 large beet; - 4 cloves of garlic; - 0.5 pods of hot pepper; - 100 grams of sour cream; - 2 green onion feathers; - salt to taste; - pepper to taste.

Peel large beets and grate on a coarse grater. Then fry it in hot vegetable oil for ten minutes. Garlic, onion feathers and hot pepper finely chop, mix them with sour cream. Put the mass in a pan with beets, pepper and salt, mix. Simmer the beets over low heat for five minutes.

INGREDIENTS

• peeled (!) boiled maroon beets, sweet 500 g
• sour cream 18-20% fat, medium density 110 g
• butter from natural cream 82.5% fat 20 g
• some zest of 1 small lemon (optional)

STEP-BY-STEP COOKING RECIPE

Wash, put in boiling water and boil over low heat until the beetroot is cooked in the skin (ready beetroot is easily pierced with a sharp knife). This may take 40-45 minutes. After boiling, drain the water and leave the beets in a saucepan to cool at room temperature(under a loosely closed lid) or move it to a cool place, for example, to a balcony, if the temperature there is above +5-6 °C.

Immediately before cooking the lemon, if you plan to use its zest in the recipe, wash the lemon with warm running water and soap and pour boiling water for 30-60 seconds to wash off the layer of preservatives from its surface, and then drain the water and dry the citrus with a paper towel.

Cut off the top and tail of each cooled beet, then peel it, cut it in half and cut into slices about 5 mm thick.

In an aluminum or any other frying pan you have available, Ø about 23 cm and 8 cm high, melt “until sizzling” over low heat the amount required by the recipe butter. Immediately put the pieces of beets in it and fry over low heat, stirring from time to time, until light golden and caramelized (color change to brighter) of its main mass.

Then add sour cream to the vegetables and stew them together a little, stirring constantly, so that the sour cream warms up, slightly curls (went “flakes”) and turns into a “beetroot” color, and each piece of vegetables is covered with it.

Cool the finished beets with sour cream to a warm state, without covering the pan with a lid, then arrange on portioned plates, sprinkling each serving with a small amount of grated lemon zest (optional), and serve. If you like a sweet-salty contrast in dishes, you can sprinkle the beetroot with a small amount (to taste) of Serbian bryndza when serving, or even warm it up a little with it (at the end of the cooking process in step 5), as my eldest daughter does.

The remains of beets can be stored in the refrigerator at a temperature of 0-6 ° C for no more than a day, and before use, let them warm up at room temperature or heat them up, for example, in a microwave. But still, it is better to eat this dish right away: it is good freshly prepared.