Tasty and useful stewed beetroot

Beet is the most important technical culture that provides raw materials for the sugar industry. The amount of sugar in these fruits depends on how many clear sunny days will be in August-October, especially this vegetable grows on fertile chernozem soil. Beetroot is rich in vitamins, bioflavonoids and minerals such as iodine, calcium, iron, magnesium, etc. Due to its pronounced therapeutic 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 has a vasodilating, anti-sclerotic and soothing effect.

But, despite its usefulness, this root crop, which can be purchased in stores and markets throughout the calendar year, is used extremely rarely, mainly in soups, borsch and salads. One of the simplest, tasty and healthy dishes from this vegetable is stewed beetroot. It can be diversified at will, you can get an acute dish with garlic, slightly sour with tomato, spicy with herbs, spicy with prunes.

Beetroot: recipe

Ingredients: mature sugar beet - 3 fetuses, sweet pepper - 1-2 peas,
Vinegar - 1 tbsp. a spoon.

In addition (to taste):

To get an acute dish you need a head of garlic and one medium bulb;
For sweet and sour - tomato paste or sauce 2-3 tbsp. Spoons;
For spicy beet - two bunches of dill, parsley and cilantro;
For a spicy dish with prunes - a handful of soaked prunes without pits.

Stewed beet in all versions can be served as a hot appetizer, as a side dish to meat dishes, as the main dish and as an addition to boiled potatoes.

Root the fish, wash, clean and cut into slices, cubes or slabs (the method of cutting depends on personal aesthetic preferences). Put the beets in a deep frying pan or sauté pan with vegetable oil, mix, salt, pepper. Vegetables should be fried over moderate heat for five minutes, stirring constantly to avoid burning. Add 50-90 grams of water and simmer the beetroot (under the lid) on 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 the wishes (garlic, tomato, herbs or prunes) and put out the hot beets - 5-6 minutes, sour - a couple of minutes, spicy 5-7 minutes, with prunes - 8-10 minutes.

Stewed beet served as a natural, and with cream or sour cream. Spicy, spicy and sour options can be used as a substrate for fried beef. A version of beets with prunes can be decorated with cedar or walnuts. You can vary this dish depending on the taste preferences of your family.

Beetroot stewed in sour cream: recipe.

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

Onion, clean and cut into half rings. Beets and carrots should be thoroughly washed, peeled and grated. In a deep frying pan or a saucepan, heat the oil, put the beets and carrots there, mix thoroughly and add a little hot water. Continue to simmer under the lid for 25-30 minutes with regular stirring. Add tomato and chopped onions, 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 completely evaporates. Add the sour cream and greens, mix, and stew for another 5-7 minutes.

Stewed beets with sour cream can be served as an independent dish or with a garnish in the form of mashed potatoes, and the next day it can be served as a salad.