Description
Under the beetroot often mean cold option. I'm home often make it hot. It's quick, easy, and most importantly - delicious!
Ingredients
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Chicken
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Beets
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Carrots
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Potatoes
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Greens
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Mustard
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Bay leaf
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Black pepper
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A bouillon cube
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Vinegar
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Sour cream
Cooking
Cook the broth. I had a chicken soup set. As the saying goes: "the rich..."
Carrots three on a coarse grater
Onions cut is not very large
Carrots and onions fry in vegetable oil and put into the broth
Potatoes cut into cubes and there - in the broth
Beets grate on a coarse grater
Take vinegar. I use "Baltimore"
In a pan fry the beets with vinegar. When vinegar is evaporated, put the beets in the broth.
Add the chopped greens
Put a Bay leaf and pepper peas
Instead of salt, and all spices I add a couple of bouillon cubes
Take the ready-made mustard
And add 1-2 teaspoons of mustard to the pan. This will give the beetroot flavor. Diminish the fire and cook all for 15-20 minutes. Then turn off the heat, close the pan with a lid and give the beetroot a little stew.
Directly in a bowl add sour cream. Bon appetit!
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