Beetroot in Sour Cream

5 from 8 votes
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 509 kcal


  • 500 g Beetroot
  • 2 Carrots
  • 1 Parsley root
  • 3 tablespoon Butter
  • 1 tablespoon Raspberry vinegar
  • 200 g Sour cream
  • Salt
  • 1 teaspoon Sugar
  • 1 Bay leaf
  • 1 tablespoon Flour


  • Peel the cleaned, washed vegetables and cut into thin sticks. It is advisable to wear disposable gloves for beetroot.
  • Mix the vegetables in a saucepan with melted butter, vinegar and a little water. Then simmer for about 35 minutes over low heat. Stir repeatedly and add a little hot water or broth if necessary.
  • Pour in the sour cream, add salt and sugar to taste. Add the bay leaf and let it steep for another 10 minutes on a low flame.
  • Stir in the flour, whisked in a little water or stock, and bring to the boil a few times.
  • These vegetables go well with mashed potatoes with bratwurst. But also with schnitzel, meatballs or breaded fish.


Serving: 100gCalories: 509kcalCarbohydrates: 21.2gProtein: 2.3gFat: 46.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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