Beetroot stuffed with apples, rice and raisins
4 servings
30 minutes
Beetroot stuffed with apples, rice, and raisins is a bright and original dish of Russian cuisine filled with the natural sweetness of fruits and spicy notes of cinnamon. In Russian tradition, beetroot is often used in various variations, but this recipe surprises with its unusual filling. Tender baked beetroot pairs wonderfully with sweet-sour apples, fluffy rice, and sweet raisins, creating a harmonious and balanced flavor. Baking in sour cream gives the dish a creamy texture and a slight tanginess. This dish is perfect for both everyday meals and festive gatherings. It can be served as a standalone treat or as a sweet side dish to main courses. The original presentation makes it not only delicious but also aesthetically appealing.
1
Boil or bake the beetroot, peel it, and use a spoon to remove the core, giving the beetroot a cup shape.
- Beet: 150 g
2
Cook loose rice porridge, mix it with sugar, raisins, and finely chopped apples, then add 10 g of melted butter and cinnamon, mix everything, stuff the beets, pour 20 g of sour cream, and bake. Serve with sour cream.
- Rice: 15 g
- Sugar: 5 g
- Raisin: 25 g
- Apple: 75 g
- Butter: 15 g
- Cinnamon: 0 g
- Beet: 150 g
- Sour cream: 50 g