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Lean beetroot

0
1065
Kitchen Russian
Calorie content 57.7 kcal
Portions 6 port.
Cooking time 80 minutes
Proteins * 2.5 gr.
Fats * 1.7 gr.
Carbohydrates* 10.5 g
* per 100 gr. product
Lean beetroot
Content

Many people do not fast. In our family, we try to limit ourselves in the use of meat and dairy products during Lent. Lenten dishes are no worse than ordinary ones. I recommend that you cook a delicious lean beetroot.

Ingredients

Cooking process

step 1 out of 8
Boil the beets in advance and cool, peel them. Soak the beans overnight and boil. Wash potatoes and carrots thoroughly and peel them with a vegetable peeler. Peel the onions.
step 2 out of 8
Cut the peeled potatoes into medium-sized cubes or strips
step 3 out of 8
Cut the peeled carrots into thin strips or, using a coarse grater, grate. Cut the peeled onions from the husks into small cubes.
step 4 out of 8
Heat a frying pan over high heat, add a small amount of vegetable oil, reduce heat to medium, add chopped carrots and onions and fry for 5-7 minutes, stirring occasionally.
step 5 out of 8
Cut the peeled beets into thin strips and add to the pan, then add the tomato paste, pour in a small amount of drinking water, stirring constantly, simmer for about 5 minutes.
step 6 out of 8
Pour about two to two and a half liters of drinking water into a saucepan with a thick bottom. Place over medium heat and bring to a boil. Then lay out the sliced ​​potatoes. Cook for about 10-15 minutes.
step 7 out of 8
Then add the boiled beans and the contents of the pan, season with salt and pepper, add the bay leaf. Cover the pot with a lid and bring to a boil. Simmer for about 20 minutes.
step 8 out of 8
Remove from heat and let the colorful dish steep for about 10-15 minutes. Serve hot beetroot in portions with sour cream, garnish with fresh herbs.

Bon Appetit!

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