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Beetroot in meat broth

0
857
Kitchen Eastern European
Calorie content 94.4 kcal
Portions 8 port.
Cooking time 60 minutes
Proteins * 1.8 gr.
Fats * 0.3 g
Carbohydrates* 21.6 gr.
* per 100 gr. product
Beetroot in meat broth
Content

An excellent beetroot can be cooked hot and in broth. It is advisable to take lean beef from meat. It must be pre-cooked for an hour and a half. You can supplement the beetroot with sour cream and boiled eggs.

Ingredients

Cooking process

step 1 out of 6
Peel the beets and carrots, wash and grind them into a coarse grater.
step 2 out of 6
Peel the onion and cut into small cubes.
step 3 out of 6
Peel the potatoes, rinse and cut into cubes of any size.
step 4 out of 6
Heat some vegetable oil in a skillet and fry the chopped onion in it first. Then add the carrots and fry for another 2-3 minutes. Then put the grated beets in a skillet and simmer them for a few minutes with the rest of the vegetables. By the end of stewing, add tomato paste to the vegetables, add salt, black pepper and sugar to your taste, stir and simmer for 1-2 minutes over low heat.
step 5 out of 6
Pour the beef broth into a pot for cooking beetroot, put the chopped potatoes into it and cook until cooked.
step 6 out of 6
Then transfer the vegetable frying to the broth, add laurel leaves, mix and cook for 5 minutes. Taste the beetroot. Then let it brew for a while. Sprinkle the cooked hot beetroot in meat broth with finely chopped parsley and serve with sour cream.

Bon Appetit!

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