This beetroot stew is very easy and quick to make and is usually enjoyed by everyone. I assure you that having tried it once, you will definitely cook it more than once. I love that these beets can be used in different ways - they can be a snack, a warm salad, a stand-alone dish, or a great vegetable side dish. In any role, it remains very aromatic, tender, juicy and very tasty. Like any other stewed vegetables, these beets are perfect for fasting or fasting days.

Ingredients:

• 800 - 900 gr beets
• 2 medium carrots
• 2 large onions
• 1 head of garlic
• 1 - 2 tablespoons of apple cider or 9% table vinegar
• 40 - 50 ml tomato paste
• 40 - 50 ml of vegetable oil
• salt, pepper, spices to taste

Cooking method

Peel the beets, chop them into thin strips (I used a Korean grater) and start cooking in a preheated deep frying pan or saucepan with vegetable oil. After 10 minutes, add chopped carrots and thinly chopped onions to it, continue stewing under the lid for about 15 - 20 minutes, occasionally stirring vegetables. Next, lay in tomato paste, salt, pepper, spices, pour in vinegar and add coarsely chopped garlic. We simmer everything together, stirring occasionally, without a lid for about 10 minutes, until the dish is completely cooked and soft. Serve the food hot or let it cool completely. Enjoy your meal.

Step-by-step recipe for stewed beets with carrots and onions with photo.

• National cuisine: home kitchen
• Type of dish: Hot meals
• Complexity of the recipe: Simple recipe
• Features: Lean recipe

• Prep time: 10 minutes
• Time for preparing: 1 h
• Servings: 5 servings
• Calorie count: 51 kcal
• Occasion: For lunch

Nowadays, many people have given up eating meat. Well, well, that's their full right! For vegetarians, there is a wonderful recipe for a vegetable dish made from beets, carrots, onions and apples. Try it!

I would like to bring to your attention a classic recipe for stewed beets with carrots and onions. The dish turns out to be very rich, with a pleasant sourness (if you use a sour apple). Stewed beets with vegetables are served cold. Good luck!

Servings: 5-6

Ingredients for 5 servings

• Beets - 4 Pieces
• Onion - 1 Piece
• Carrots - 1 Piece
• Apple - 1 Piece
• Tomato paste - 2 Tbsp. spoons
• Sugar - 2 Tbsp. spoons
• Salt - 1 Teaspoon
• Water - 500 Milliliters
• Vegetable oil - To taste

Step by step

1. Heat vegetable oil in a skillet. Peel all vegetables, rinse and grate, except onions, chop them. Saute vegetables over medium heat for 10 minutes.
2. Add tomato paste, sugar and salt. Pour in water to cover the vegetables. Stir and simmer for 1 hour.
3. Add the grated apple 15 minutes before cooking. Stir.
4. Remove the finished dish from heat, cool completely and place in the refrigerator. Serve cold. Enjoy your meal!

Which provides raw materials for the sugar industry. The amount of sugar in these fruits depends on how many clear sunny days there will be in August-October, this vegetable grows especially well on fertile black earth soil. Beetroot is rich in vitamins, bioflavonoids and minerals such as iodine, calcium, iron, magnesium, etc. Due to its pronounced healing properties, it is widely used in folk medicine, improves digestion and accelerates metabolic processes in the body, and also has a tonic and tonic effect. In addition, this root vegetable has a vasodilating, anti-sclerotic and sedative effect.

But, despite its usefulness, which can be purchased in stores and markets throughout the calendar year, it is used extremely rarely, mainly in soups, borscht and salads. One of the simplest, most delicious and healthy dishes from this vegetable is stewed beets. It can be varied at will, you can get a spicy dish with garlic, slightly sour with tomato, spicy with herbs, spicy with prunes.

Beetroot stew: recipe

Ingredients: ripe sugar beets - 3 fruits, allspice - 1-2 peas,
vinegar - 1 tbsp. the spoon.

Additionally (to taste):

to get you need a head of garlic and one medium onion;
for sweet and sour - tomato paste or sauce 2-3 tbsp. spoons;
for spicy beets - two bunches of dill, parsley and cilantro;
For a savory dish with prunes - a handful of soaked pitted prunes.

Beetroot stew in all variants can be served as a hot appetizer, as a side dish for meat dishes, as a main course and as an addition to boiled potatoes.

Wash, peel and cut the root vegetable into slices, cubes or cubes (cutting method depends on personal aesthetic preferences). Put the beets in a deep frying pan or a saucepan with vegetable oil, stir, salt and pepper. Fry vegetables over moderate heat for five minutes, stirring constantly to avoid scorching. Add 50-90 grams of water and simmer the beets (covered) over 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 your wishes (garlic, tomato, herbs or prunes) and stew hot beets - 5-6 minutes, sour - a couple of minutes, spicy 5-7 minutes, with prunes - 8-10 minutes.

Beetroot stew is served both naturally and with cream or sour cream. Spicy, tangy, and sour varieties can be used as a backing for A variant can be garnished with pine nuts or walnuts. You can vary this dish depending on your family's taste preferences.

Stewed beets in sour cream: a recipe.

Ingredients: beets - 500 grams, carrots - 200 grams, onions - 1 pc., Sour cream - 200 grams, vegetable oil (can be replaced with olive oil) and ketchup (tomato sauce) - 3 tbsp each. spoons, ground black pepper, parsley, sugar, salt.

Wash the onion, peel and cut into half rings. Wash beets and carrots thoroughly, peel and grate. Heat the oil in a deep frying pan or saucepan, put the beets and carrots there, mix thoroughly and add a little hot water. Continue simmering, covered for 25-30 minutes, stirring regularly. Add tomato and chopped onion, stir, season with salt and 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 has completely evaporated. Add sour cream and herbs, mix, simmer for another 5-7 minutes.

Beetroot stew with sour cream can be served as a stand-alone dish or garnished with mashed potatoes, and the next day it can be served as a salad.

If the traditional garnish for meat in the form of mashed potatoes has already set the teeth on edge, you can recall the variety and economy for the sake of remembering root crops. Beets stewed in sour cream gravy or "in the company" with carrots will be very useful, because cooking it is as easy as shelling pears, and incredible delicious food! It can be put on bread as well as caviar, and served as a separate dish, garnished with herbs, and as a filling for pies on fasting days it will do.

Beetroot in its own juice

A quick and unpretentious recipe for stewed beets, so to speak, “off the wheels”. It can be used when there is little time for cooking, but you want to diversify your family dinner with something.

Ingredients

• Medium-sized beets - 4-5 pcs.;
• Fresh tomato - 1 pc .;
• Sunflower oil - 2-3 tablespoons. l .;
• Small bulbs - 2 pcs.;
• Garlic - 1 large clove;
• Pepper mixture - 1/3 teaspoon l .;
• Salt - 1/3 tsp l.

Preparation

1. Naturally, you need to start with cleaning.
2. Now we will grind our beets. You can use a regular grater with large holes, or the one on which we grind carrots for salting in Korean.
3. Pour the oil into a well-heated frying pan and throw in the peeled and chopped onion for sautéing.
4. We also peel the clove of garlic, with a fine knife or grater and add to the onion. We fry for just a couple of minutes. If you do it more, all their unique smell will go away.
5. Next is the turn of the beets. We put it in the pan, and after it we send the tomato cut into cubes. By the way, in the absence of it, you can limit yourself to tomato paste. 1-2 tablespoons will be enough.
6. How much to stew beets depends on the desired consistency. If, for example, we want to get a slightly crispy product, 10 minutes will be enough on low heat, and to get soft stewed beets, it will take a little more time, and even a couple of minutes - in order to let the dish brew without heat, but under the lid. Thus, stewing beets takes a total of 10-15 minutes.

You can serve the finished dish hot and already cooled down as a vegetable addition to fried or stewed meat.

This is one of the universal recipes that will come in handy on both fast and ordinary days. These root crops are "friends" both in the garden and on the plate. There is nothing easier how to cook stewed beetroot along with carrots in such a simple way.

Ingredients

• Salad type beets - 0.5 kg;
• Carrots - 200 g;
• Large onion - 1 pc.;
• Tomato (sauce or juice) - about half a glass;
• Vegetable oil (olive or any other) - 3 tbsp. l .;
• Black salt and pepper (ground) - 1/3 tsp. l.

Preparation

1. We wash, clean, rub our roots on a coarse grater.
2. We heat the oil in a frying pan, put the main ingredients there. It takes 20 minutes to stew beets with carrots under the lid. If you make the fire stronger, then the total is less.
3. About five minutes before we finish stewing our dish, add the onion. It can be cut into rings or half rings. At the same time, pour in the tomato.
4. If the vegetables lack moisture, you can add a spoon or two of water.
5. At the end, add our stewed beetroot, and also pepper.

Serve a dish prepared according to this simple recipe, decorated with sprigs of fresh parsley or dill.

* Cook's Tip
If our tomato is too sour, you can reduce the sharpness of taste with sugar. We add it to taste, like the pepper. As a result, we should get a pleasant taste with a slight sourness.

Ingredients

• - 0.5 kg + -
• - 0.5 kg + -
• - 1 glass + -
• - 2 tbsp. l. + -
• - 1 tbsp. l. + -