The task of any housewife is to feed her household members not only tasty, but also healthy. At the same time, a healthy dish is not necessarily prepared from super expensive products using a secret technology. For wholesome and healthy food, another principle is more appropriate - the simpler, the better. Beetroot hot in the best way it "fits" into the category of healthy and tasty dishes, besides, it is prepared simply and from available products.

Ingredients for cooking hot beetroot:

1. Beets (medium) 2-3 pcs.
2. Potatoes (medium) 4-5 pcs.
3. Carrots 1 pc
4. Onion 1 pc
5. Tomato paste 2 tablespoons
6. Broth 2.5 l
7. Salt to taste
8. Spices to taste
9. Sugar 1/2 tsp
10. Vinegar 1/2 tsp
11. Greenery for decoration
12. Hard boiled egg 2 pcs
13. Refined vegetable oil 2 tablespoons

Products not suitable? Choose a similar recipe from others!

Inventory:

1. Cutting board
2. Casserole - 3 L
3. Pan
4. Grater
5. Scapula
6. Table spoon
7. Small plate - 3 pieces

Cooking hot beetroot:

Step 1: Prepare the ingredients.

How is beetroot different from borscht? First of all, the lack of cabbage. In addition, for its preparation, you can use only beets, without potatoes and carrots, some businessmen do not even put onions. Without additional ingredients, the taste of beetroot will suffer noticeably.

It is very important to choose good red and juicy beets, then the dish will turn out delicious and beautiful.

If there is no desire to practice cutting vegetables, then we act simply: peel and grate the carrots and beets, peel the onion and cut into cubes or half rings.

Peel the potatoes and cut them into cubes, approximately the same size, so that they cook evenly. This completes the preparation of the ingredients.

Step 2: Cooking the beetroot hot.

We assume that you have ready-made broth in stock. If not, it's easy to cook, but in this case, the process of making the beetroot will take longer. Theoretically, you can cook it in vegetable broth, practically in water, the taste of course will not be the same as in broth. You can also add white roots (parsley, celery, parsnip) - and vegetable broth and meat broth, and the beetroot itself, will only benefit from this, but in general it is not necessary.

So, put the pot with broth on the fire, bring to a boil, put the potatoes and cook over low heat for about 10-15 minutes.

While the potatoes are boiling, let's do the dressing for the beetroot. Pour vegetable oil into a frying pan, put on medium heat, heat up. Put the prepared onion, fry over low heat - the onion should become soft and translucent. Add the carrots to the onion, mix and cook for about 5 minutes over low heat. Then add the beets, stir, sauté over low heat for about 5 minutes. Do not rush to add tomato paste - because of its acid, beets will take a long time to cook. When the beets become soft, add the tomato paste, stir, add sugar and vinegar, pour in half a glass of broth from the pan and cook for about 10 minutes more, stirring occasionally.

Transfer the finished vegetable dressing for beetroot to a saucepan with broth and potatoes. Stir, taste with salt, add spices to taste and cook until tender over low heat - determine readiness by vegetables, it will take about 15 minutes in time. Turn off the heat and let the beetroot steep for 10 minutes before serving.

Step 3: Serve the beetroot hot.

Pour the beetroot into plates, put half of the boiled eggs and herbs in each plate, you can add sour cream. All these manipulations are optional - serve the beetroot as you like best.

Bon Appetit!

If you decide to cook beetroot without potatoes and carrots, then the amount of beets must be increased - add another 2-3 pieces, depending on the size.

Instead of potatoes, beans can be added to the beetroot, pre-boiled or canned.