Beetroot home
Hot summer is the perfect time to cook and taste homemade beetroot. It is slightly different from the traditional ones, at least in that fresh tomato puree is added to it. It is worth noting that such a move is quite justified: it makes the texture of the dish very pleasant, velvety, and the taste is quite refined and soft. Well, the rest of the ingredients do not cause questions: all the same cucumbers, radishes, beets and greens! Beetroot is seasoned with homemade sour cream mixed with yolk. It turns out very tasty, try it!
Ingredients
Servings 4 servings- egg - 1 pc.
- beets - 800 g
- tomatoes - 2 pcs.
- drinking water - 1 l
- fresh cucumbers - 2 pcs.
- radish - 8 pcs.
- green onions - 50 g
- dill - 2 sprigs
- sour cream - 100 g
- salt
- freshly ground black pepper
Cooking
Step 1
Prepare the ingredients for homemade beetroot. First, hard-boil the egg: place it in a ladle, cover with cold water and bring to a boil. Boil 10 minutes. Cool with running water and clean.
Step 2
Wash the beets thoroughly, peel and chop or grate on a coarse grater. Cut the tomato crosswise and lower for 1 minute in boiling water. Then remove with a slotted spoon, peel and grind in a blender.
Step 3
Place beetroot and tomato for beetroot in a saucepan. Pour in 200 ml of water and simmer over medium heat, gradually adding the remaining water for 40 minutes. Remove from heat and let cool.
Step 4
Wash cucumbers, radishes, green onions and dill for beetroot and dry well. Cut radishes and cucumbers into thin strips. Finely chop the green onion and dill.
Step 5
Separate the yolk from the protein and rub with sour cream until a mass of a homogeneous consistency is obtained. Salt and pepper a little. Transfer to a gravy boat.
Step 6
Chop the squirrels, then, together with cucumbers, radishes, onions and dill, add to the beet-tomato mass. Stir, season to taste and serve homemade beetroot on the table with creamy yolk sauce.