John Myers
Beetroot in Sour Cream
The perfect beetroot in sour cream recipe with a picture and simple step-by-step instructions.
- 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.
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