Sweet and sour beetroot

3 servings

60 minutes

The recipe is taken from the book "Cuisines of the world. Jewish cuisine.

Energy value per serving

• Calories: 270
• Proteins: 5.2g
• Fats: 12.3g
• Carbohydrates: 36.6g

Ingredients

• Beet: 1 kg
• Salt: 1 tsp
• Sugar: 0.5 tbsp
• Lemon juice: 3 tbsp
• Vegetable oil: 2 tbsp
• Potato starch: 1 tbsp
• Ground black pepper: to taste

Cooking steps

1. Wash the beetroot very well (using a brush) and place it in a pot.

   Required ingredients:

   • Beet: 1 kg

2. Pour cold water just to cover it and boil for 30-40 minutes until cooked.

   Required ingredients:

   • Beet: 1 kg

3. Save 1 cup of broth.

   Required ingredients:

   • Beet: 1 kg

4. Cool the beetroot, peel it, and slice it into medium-thick pieces.

   Required ingredients:

   • Beet: 1 kg

5. Return the beet broth to the pot and bring to a boil.

   Required ingredients:

   • Beet: 1 kg

6. Add salt, sugar, lemon juice, and vegetable oil.

   Required ingredients:

   • Salt: 1 teaspoon
   • Sugar: 0.5 tablespoon
   • Lemon juice: 3 tablespoons
   • Vegetable oil: 2 tablespoons

7. Dissolve the starch in a small amount of cold water, then pour it into the boiling sauce in a thin stream while constantly stirring.

   Required ingredients:

   • Potato starch: 1 tablespoon

8. Simmer the sauce on low heat for 2-3 minutes.

9. Add beetroot to it, boil for another 2-3 minutes, then let it steep a little.

   Required ingredients:

   • Beet: 1 kg

10. The dish can be served hot or cold.

    Required ingredients:

    • Ground black pepper:  to taste