Stewed beets: recipe with description. How else can you prepare this simple dish? Red beets - the best recipes for salads and snacks. Stewed beets with vegetables, in sour cream, fried with onions, baked in foil, stuffed, salad with garlic and

28.02.2024

Beets are an amazing product. It is not only rich in nutrients and vitamins, but is also able to preserve them during the cooking process. Beets will help cleanse blood vessels and remove toxins, rejuvenate the body, improve digestion and are simply irreplaceable in the fight against obesity. This wonderful root vegetable can be used in a variety of dishes: it can be pickled, baked with vegetables or meat, stuffed or made into pies. Salads with her participation turn out bright and juicy. Stewed beets are also delicious. The recipe for this dish will certainly delight you with its ease of preparation and pleasant taste. It is these affordable options that we focus on today.

Stewed beets in sour cream

Stewed beets are simply an irreplaceable storehouse of vitamins in winter. A recipe with the addition of sour cream allows you to prepare not just a tasty and bright side dish, but also an excellent independent dish.

You will need:

2-3 beets;
200 g sour cream;
1 onion and clove of garlic;
30 g butter and a little vegetable oil;
a tablespoon of flour;
salt and spices to taste.

How to cook:

Stewed beets in a slow cooker will turn out very tasty. Recipes can be supplemented and changed at your discretion, starting from the basics. But if you don’t have a multicooker in your home, don’t worry, an ordinary deep saucepan will do just fine.

Cut the beets into cubes, garlic and onions finely.

Pour a couple of tablespoons of vegetable oil into a saucepan, add a piece of butter, and sprinkle vegetables on top. Salt and add some of your favorite spices. Pour in water so that it only half covers the beets. Cover with a lid and simmer on the fire. Stir occasionally.

As soon as the beets are almost ready, add sour cream and flour to it. Stir and leave on the stove for another 10 minutes. The dish is ready.

Beetroot with prunes

Your loved ones will definitely love stewed beets with prunes. The recipe for its preparation is completely simple.

You will need:

2-3 medium beets;
200 g prunes;
a little vegetable oil;
sugar and salt to taste.

How to cook:

You need to remove the pits from the prunes and cut them into several pieces. We clean the beets and grate them on a coarse grater. Let it simmer a little in a frying pan, adding a couple of tablespoons of oil.

Then add prunes and leave to simmer for half an hour over low heat. Don't forget to stir. Add a little sugar and salt to taste. Make sure that the vegetables do not dry out; add water as needed.

All you have to do is wait for all the ingredients to simmer evenly and become soft. It is then that our culinary creation will be ready - stewed beets. The recipe will take about an hour, but the dish itself will turn out excellent.

Beetroot "Bourguignon"

This is a great summer option. Try to choose medium-sized vegetables, so they will look harmonious in the dish. If there are none, just cut the large ones into pieces.

You will need:

6-7 small beets;
5 small carrots;
2 medium onions;
3-4 cloves of garlic;
a dozen champignons (or any other mushrooms);
a glass of red wine;
2.5 cups broth or water;
2 tbsp. l tomato paste (or fresh tomatoes);
bay leaf, thyme, black pepper, salt.

How to cook:

In a large, thick-bottomed saucepan (or Dutch oven), fry chopped garlic and 1 onion in oil, then add beets, carrots, herbs and simmer for another 5 minutes. Now pour wine, broth with tomato paste into the vegetables and leave to simmer over low heat. within 20 minutes.

Meanwhile, fry the mushrooms and onions in a frying pan until golden brown. Season with salt and spices. Let's leave it aside for a while.

Let's wait until the carrots and stewed beets become soft. The recipe tells us that it's time to add mushrooms and onions to them. Leave on the fire for another 10 minutes. Add salt or your favorite spices to the dish to taste. Ready.

Stewed beets “French style”

How else to prepare stewed beets. You will find the recipe with a photo and description of the “foreigner” below. This is how the famous French chef Eric Gonzalez recommends preparing it. These beets can be served as a side dish or used in salads.

You will need:

2-3 small beets;
3 tbsp. l olive oil;
a glass of strained chicken broth;
2 words l sherry or wine vinegar;
pepper and salt.

How to cook:

Peel the beets and cut into large slices. Let's fry in oil in a saucepan or deep frying pan for 2-3 minutes. Don't forget to add salt and pepper.

Add chicken broth to the beets, cover with a lid and simmer over low heat for about 20 minutes. Stir occasionally.

When the vegetables are soft, add sherry or wine vinegar. Let's simmer for a few more minutes. The dish is ready.

Variety of flavors

Beets themselves have a rich sweetish taste and bright color. It can be an excellent platform for selling a wide variety of dishes. Try experimenting. It will be delicious stewed with wine and spices, will add pleasant notes to aromatic meat and will become a decoration for any table. We hope that the options we offer will complement your family recipe collection. Enjoy your meal!

Stewed beets are a popular dish for me every spring, firstly, because I need to quickly finish up the vegetable reserves in the basement, and secondly, in the spring I wake up, and this is a terrible family thing (my regular readers are aware).

My recipe for stewed beets is very simple, somewhat reminiscent of the recipe for beet caviar, only you don’t need a grater. Such beets are suitable hot as a side dish, and when cold they can completely replace a salad; in both cases, I personally find it very, very tasty.

The specified quantity of products is enough for three immodest servings.

To create stewed beets, we need: mail: :

600 g beets
300 g onion
4 cloves garlic
3 tbsp olive oil
2 tbsp apple cider vinegar
2 cups boiling water

Stewed beets, recipe:

We cut the garlic cloves into thin circles, the onion into half rings, and the beets into long thin strips with a diameter of no more than 5 mm, if possible.
Heat the olive oil in a frying pan, add the garlic and after half a minute the onion. Fry over medium heat for a few minutes until soft, stirring frequently.
Add the beets to the onions and garlic, mix thoroughly so that the oil covers the beet straws as best as possible.
Add salt, vinegar, hot water, mix, cover with a lid. Reduce heat and simmer for 40-50 minutes. The added water should be enough for this time, but still keep an eye - if the water has managed to boil away completely, add a little more.

Stewed beets are ready! You can sprinkle it with chopped herbs for extra vitamin content. It’s a very easy dish to prepare, for which I respect it very much. Good both for Lent and just for the soul. Of course, it is not forbidden, if you wish, to complicate the beets in any way at the end of stewing with bell peppers and/or tomatoes, and even a small amount of pickles, not to mention your favorite seasonings. I gave you the main thing you can’t do without.

May the process be easy and the result successful.

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 soil. Beetroot is rich in vitamins, bioflavonoids and minerals, such as iodine, calcium, iron, magnesium, etc. Due to its pronounced medicinal properties, it is widely used in folk medicine, improves digestion and accelerates metabolic processes in the body, and also has a tonic and restorative effect. In addition, this root vegetable has a vasodilating, anti-sclerotic and soothing 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 made from this vegetable is stewed beets. It can be varied if desired, you can get a spicy dish with garlic, slightly sour with tomato, spicy with herbs, piquant with prunes.

Stewed beets: recipe

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

Additionally (to taste):

To obtain this you will 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, use a handful of soaked pitted prunes.

Stewed beets in all versions 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 (the cutting method depends on personal aesthetic preferences). Place the beets in a deep frying pan or saucepan with vegetable oil, stir, salt and pepper. Fry vegetables over moderate heat for five minutes, stirring constantly to avoid burning. 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 ready yet, you need to add more boiled water. Next, add ingredients depending on your wishes (garlic, tomato, herbs or prunes) and simmer spicy beets for 5-6 minutes, sour beets for a couple of minutes, spicy for 5-7 minutes, with prunes for 8-10 minutes.

Stewed beets are served either in their natural form or with cream or sour cream. Spicy, hot and sour versions can be used as a base for the And version can be decorated with pine or walnuts. You can vary this dish depending on your family's taste preferences.

Beets stewed in sour cream: recipe.

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

Wash, peel and cut the onion into half rings. Wash the beets and carrots thoroughly, peel and grate. Heat the oil in a deep frying pan or saucepan, add the beets and carrots, mix thoroughly and add a little hot water. Continue to simmer covered for 25-30 minutes with regular stirring. Add tomato and chopped onion, stir, 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, stir, simmer for another 5-7 minutes.

Stewed beets with sour cream can be served as a separate dish or with a side dish in the form of mashed potatoes, and the next day it can be served as a salad.

Bright, garlic-scented pieces of stewed beets are good both as a cold appetizer and straight from the frying pan. Sweet and sour tomato sauce with spices invariably stimulates an excellent appetite, and the dish never disappoints.

The simplicity of the recipe and the availability of products makes it extremely popular, especially in the summer, when you don’t want to be at the stove for a long time. For preparation, small root vegetables of sugar varieties are chosen.

Chilled, sweetish beets are the best side dish for fatty sea fish in crispy breading, crispy pork chops, and sliced sausage.

Ingredients

beets 2-3 pcs. (400-500 g)
tomato 1 pc.
onion 1 pc.
garlic 3-4 cloves
vegetable oil for frying
ground black pepper
Italian herbs 1 tsp.

Preparation

1. Peel the onion and rinse. Cut into thin half rings. Peel the garlic and cut into cubes.

2. Wash and peel the beets. Cut into thin strips.

3. Wash the tomatoes, remove the stem and, if desired, remove the skin. To do this, dip the tomatoes, slightly cut at the top, into hot water for 30-40 seconds, then remove with a slotted spoon, dip in cold water and remove the skin. Cut into small cubes.

4. Place the frying pan on the stove, add a little vegetable oil and leave to heat for 2-3 minutes. Add onion and garlic and fry over low heat for 5-7 minutes until half cooked. Stir the vegetables occasionally with a spatula and add oil if necessary.

5. Add chopped beets to the frying pan with the fried vegetables. Stir with a spatula, reduce heat. If necessary, add vegetable oil or boiled water. Simmer over low heat with the lid closed for 10-15 minutes.

6. Add chopped tomatoes to the vegetables. Stir, add a little boiled water and leave to simmer over low heat for 7-10 minutes with the lid closed.

If the traditional side dish for meat in the form of mashed potatoes has already set the teeth on edge, you can think about root vegetables for the sake of variety and economy. Stewed beets in sour cream sauce or “in company” with carrots will be most welcome, because preparing them is as easy as shelling pears, and incredibly delicious! You can put it on bread as caviar, or serve it as a separate dish, garnished with herbs, or as a filling for pies on fasting days.

A quick and simple recipe for stewed beets, so to speak, “from the wheels.” You can use it when there is little time to cook, but you want to add something to the family dinner.

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 teaspoon l.

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

The finished dish can be served hot or already cooled as a vegetable addition to fried or stewed meat.

This is one of the universal recipes that will come in handy on both fasting and regular days. These root vegetables are “friends” both in the garden and on the plate. There is nothing easier than preparing stewed beets along with carrots in such a simple way.

Salad 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.;
Salt and black pepper (ground) - 1/3 teaspoon each. l.

We wash, clean, and grate our roots on a coarse grater.
Heat the oil in a frying pan and add the main ingredients. It takes 20 minutes to stew the beets and carrots under the lid. If you make the fire stronger, the total will be less.
About five minutes before we finish stewing our dish, we should add the onion. It can be cut into rings or half rings. At the same time, add the tomato.
If the vegetables lack moisture, you can add a spoon or two of water.
At the end, add some salt to our stewed beets and pepper.

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

If our tomato is too sour, you can reduce the pungency of the taste with sugar. Add it to taste, just like pepper. As a result, we should get a pleasant taste with a slight sourness.

Beetroots – 0.5 kg + –
Milk – 0.5 kg + –
Richer sour cream – 1 cup + –
Unscented sunflower oil - 2 tbsp. l. + –
Wheat flour (any) - 1 tbsp. l. + –
Granulated sugar - 1 tbsp. l. + –
Parsley (celery) – bunch + –
Table vinegar (9%) - 1 tbsp. l. + –
Salt – 2 pinches + –

There is another rather interesting way to cook beets deliciously by stewing them - in sour cream.

Roots, wash greens, cut into small strips.
Before stewing vegetables, you need to heat the frying pan and pour oil into it.
We lay out the ingredients and cook them under the lid, not forgetting to stir. How much you need to cook, we look at the condition of the vegetables: as soon as they soften, add the frying.
It’s not difficult to make: fry the flour separately in vegetable oil until golden brown.
Add the fried flour to the vegetables and season with vinegar 5-10 minutes before the end of cooking.
Add the sour cream at the same time, mix everything well, add salt and sweeten.

Ordinary beets stewed in this way would not be a shame to serve as a side dish to the main meat dish - it will become a real treat for gourmets and a decoration for the holiday table.