Smoked Pork with Beetroot – Vegetables and Beans

5 from 2 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 87 kcal


Beetroot vegetables

  • 1 Freshly diced onion
  • 1 Diced garlic clove
  • 4 tbsp Sour cream
  • 0,125 L Vegetable broth
  • 4 Beetroot tubers
  • Salt
  • Caraway seeds
  • Butter
  • Parsely

green beans

  • 200 g Beans green fresh
  • 2 Savory stems
  • 1 tsp Salt
  • Fat for frying


  • Wash the beans, cut the ends and cut them in half, cook them with the savory in salted water until they are soft.
  • Wash the beetroot tubers and add salt and caraway seeds to the boiling water with the peel until soft. After boiling let cool down a bit and peel off the peel is very easy. Dice the beetroot.
  • Wash the meat, dry it and cut into strips. Heat a little fat in the pan, lightly roast the meat strips, add the onion and the toe and sweat. Pour in the broth and reduce by half, then stir in 4 tablespoons of sour cream and very lightly Simmer for 5 minutes, season with pepper, salt was not necessary, the Kasseler is naturally salty.
  • Now fry the beetroot in hot butter, stir in the chopped parsley.
  • Drain the beans and sauté lightly in butter.
  • Tip 6 ... if you leave the roots and some herbs on the beetroot, the beetroot won't bleed out. You can then finely chop the young leaves and stir them into the vegetables.


Serving: 100gCalories: 87kcalCarbohydrates: 3gProtein: 1.7gFat: 7.5g
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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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