Sweet and sour beetroot
3 servings
60 minutes
The recipe is taken from the book "Cuisines of the world. Jewish cuisine.
Calories270kcal
Proteins5.2grams
Fats12.3grams
Carbohydrates36.6grams
Beetroot
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
1
Wash the beetroot very well (using a brush) and place it in a pot.
- Beetroot: 1 kg
2
Pour cold water just to cover it and boil for 30-40 minutes until cooked.
- Beetroot: 1 kg
3
Save 1 cup of broth.
- Beetroot: 1 kg
4
Cool the beetroot, peel it, and slice it into medium-thick pieces.
- Beetroot: 1 kg
5
Return the beet broth to the pot and bring to a boil.
- Beetroot: 1 kg
6
Add salt, sugar, lemon juice, and vegetable oil.
- 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.
- 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.
- Beetroot: 1 kg
10
The dish can be served hot or cold.
- Ground black pepper: to taste
