This easy vegetarian beetroot stew is sure to please those who want to make something out of beets, but is still learning to appreciate their sweet and earthy taste.
Cooking vegetables with mint and spices almost completely changes the taste of boiled beets. Serve this stew as an appetizer, a side dish, or a light dinner.
Preparation time: 40 minutes to 1 hour
What you need:
3-4 large beets (3" in diameter)
2 medium-size carrots
5-6 dried mushrooms
1-2 onions, finely chopped
¾ cup sour cream
8 cloves of garlic, minced
3 whole bay leaves
8 black peppercorns
½ teaspoon red pepper
½-1 teaspoons chopped mint
1 teaspoon salt
What to do:
Wash and peel the beets and carrots.
Cut vegetables into large pieces of approximately the same size (small beets in half, medium into quarters, large into 6-8 pieces), then place in a heavy stew pot and add cold water to just cover the vegetables. Add dry mushrooms and bring to a boil.
When the liquid starts boiling, take the mushrooms out, cut into strips and then throw back in the saucepan. Add salt and finely chopped onion and reduce heat to very low.
Leave the stew to simmer until almost all the water has evaporated, 30-40 minutes.
Add black pepper, mint, lemon peel, half the garlic and bay leaf and simmer for another 3-4 minutes, then stir up everything and simmer for a few minutes (maximum 5) longer. In the meantime, combine sour cream with garlic and red pepper, and mix thoroughly.
Turning off, squeeze the lemon juice into the stew and allow one or two minutes to soak. Taste and adjust the seasoning if necessary. Serve hot or warm with sour cream sauce, cutting vegetables into smaller pieces if desired.