in Eastern Europe

Russian beetroot

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Ingredients for 2 servings:

  • 500 g beetroot
  • 1 large onion(s)
  • 1 bay leaf
  • 2 tbsp oil
  • Salt
  • pepper
  • 1 pinch(s) of sugar
  • 125 g sour cream
  • 1 bunch of dill

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the beets and cook in salted water with the bay leaf. Peel and slice. Chop the onion and sauté in oil until golden. Add the beet slices and season with salt, pepper, and sugar. Pour the sour cream over the beets and sauté for about 10 minutes. Wash, chop, and stir in the dill.

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Written by John Myers

Professional Chef with 29 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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