Beetroot stewed in sour cream
4 servings
80 minutes
Beetroot stewed in sour cream is a bright and aromatic dish of Ukrainian cuisine that combines the sweetness of the root vegetable with the tenderness of sour cream. It is believed that in traditional Ukrainian cuisine, beetroot was widely used for making borscht and salads, but over time recipes for stewing it emerged to highlight its depth of flavor. Stewed in sour cream, beetroot takes on a rich creamy hue with a slight tang from vinegar and sweetness from carrots and sugar. Bay leaf adds a refined spicy aftertaste to the dish. It is served as a side dish to meat or fish dishes but can also be a standalone warm salad. This simple yet sophisticated dish warms you up and offers the cozy taste of home cooking.
1
Clean and rinse the beetroot. Wash and peel the carrot. Cut the vegetables into strips, add finely chopped parsley or celery root. Place the vegetables in a pot, add vegetable oil and vinegar, pour in a little water, and mix. Cover the pot with a lid and simmer the vegetables for 45-60 minutes, stirring occasionally and ensuring they don't burn.
- Beetroot: 500 g
- Carrot: 1 piece
- Parsley root: 1 piece
- Vegetable oil: 2 tablespoons
- Vinegar: 1 teaspoon
2
When the vegetables are ready, add flour to the pot, mix, then add sour cream, sugar, and bay leaf. Salt the vegetables and mix again. Then boil for another 10 minutes.
- Wheat flour: 1 tablespoon
- Sour cream: 1 jar
- Sugar: 1 teaspoon
- Salt: to taste
