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Beetroot with cabbage

0
1277
Kitchen Russian
Calorie content 52 kcal
Portions 10 port.
Cooking time 75 minutes
Proteins * 1.7 gr.
Fats * 1.7 gr.
Carbohydrates* 9.2 g
* per 100 gr. product
Beetroot with cabbage
Content

You can find various options for cooking bright and aromatic beetroot. I want to suggest an unusual recipe for beetroot with sauerkraut. She will give the beetroot an unforgettable interesting taste and special aroma.

Ingredients

Cooking process

step 1 out of 8
Wash the potatoes thoroughly and peel them with a vegetable peeler. Cut into medium sized cubes. Pour about three liters of drinking water into a heavy-bottomed saucepan. Place over medium heat and bring to a boil. Then lay out the sliced ​​potatoes.
step 2 out of 8
While the potatoes are boiling, wash the beets and carrots and peel them with a vegetable peeler. Cut into small cubes or, using a coarse grater, grate. Peel the onions and chop finely.
step 3 out of 8
Heat a frying pan over high heat, add a small amount of vegetable oil, reduce heat to medium, put prepared vegetables and fry for 5-7 minutes, stirring occasionally.
step 4 out of 8
Add tomato paste or tomato sauce, or you can use tomatoes in your own juice. Stir and simmer over low heat for about 7-10 minutes.
step 5 out of 8
Put the dressing in a saucepan with the potatoes, mix well. Salt and add black pepper to taste, add a few leaves of bay leaves, after pouring boiling water over it.
step 6 out of 8
Bring to a boil and add sauerkraut. Stir the beetroot.
step 7 out of 8
Add dried parsley or any other dried herbs to taste. Bring to a boil again.
step 8 out of 8
Remove from heat and let the first dish brew under the lid for about 10-15 minutes. Serve hot beetroot on the table in portions with sour cream and black bread, grated with garlic.

Bon Appetit!

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