Russian-style stuffed beetroot

Ingredients for 4 servings:

• 4 m.-large beetroot
• 200 g minced beef
• 100 g mushrooms
• 2 m.-sized onion(s)
• 100 g butter
• 3 tbsp oil
• 1 tbsp vinegar
• Salt and pepper, from the mill

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 45 minutes

Farshirovannaja svyokla

Peel the beetroot. Place it in a pot of cold water, add the vinegar, and cook for about 45 minutes. Remove and drain. Clean and finely chop the mushrooms. Peel and finely dice the onions. Heat half of the butter in a pot and fry the mushrooms and onions for about 10 minutes. Mix the minced meat with the mushroom and onion mixture and season with salt and pepper. Cut a lid off each beetroot and scoop out the insides with a spoon. Fill the beetroot with the minced meat mixture, put the lid on, and place the beetroot in a roasting tin with 100 ml of water and the oil. Sprinkle the remaining butter on top. Cover the beetroot and cook on the middle rack of a preheated oven at 220°C (top/bottom heat) for about 55 minutes.