How to cook a beet stew;

Braised beets in sour cream

– 500 g beets;
– glass sour cream;
– 1 carrot, parsley root;
– 50 g oil;
– 1 tbsp sugar, flour, lemon juice;
– salt.

Cut the carrots, beetroot and parsley with straws, fold into a saucepan, splash with lemon juice, put out under the lid for 40 minutes. Sometimes pour the oil and stir the beetroot.

On a frying pan, fry the flour with butter, add salt, sugar, flour. Simmer for 2 minutes. Season with this sour cream sauce ready vegetables.

Braised beetroot in oil

– 3 beets;
– 1 celery root, carrot;
– 2 tbsp butter;
– 1 tbsp flour;
– 1 tbsp vinegar;
– sugar, salt, laurel.

Peel the vegetables, cut the beetroot, celery and carrots with straws, fold in a saucepan, add the vinegar, butter and a small amount of water. Mix, put out until cooked vegetables.

Add flour to the finished vegetables, stir, add sugar and salt to taste, put a bay leaf, stir, boil for another 10 minutes. Serve hot.

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