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Russian Dishes with Beetroots

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Beetroots are extremely common in Russian cuisine and not just because of their attractive color but also because of their exceptional taste qualities. Plus they've been proven to be healthy.

There is a wide variety of Russian dishes made from beetroots but here we will present you 3 of the most popular Russian recipes in Russia and its surroundings which simply wouldn't come together without beetroots.

Traditional Russian Borscht

Ingredients: 2 heads of beetroots, 9 oz cabbage, 2 carrots, 2 onion heads, 1 parsley root, 1 tbsp tomato paste, 2 tbsp oil, 3.5 oz salo, 1 tbsp vinegar, 1 tbsp sugar, 2/3 cup sour cream, 2 garlic cloves, several grains black pepper, salt to taste.

Preparation: Saute the beetroots in the oil along with the carrots, onions, parsley root, tomato paste, vinegar and sugar. Boil the chopped cabbage in as much water as is necessary.

Once it's ready, add the sauteed vegetables to it, as well as the garlic rubbed with the salo and season everything with salt and black pepper. Let it simmer on low heat about 10 min. Serve thus prepared borscht with several spoons of sour cream.

Garnish of Borscht and Apples

Ingredients: 19.5 oz beetroots, 2 green apples, 2 oz smoked salo, 2 cups red wine, 1 cup apple juice, a pinch of cinnamon and cloves, juice of 1/2 a lemon, salt and sugar to taste.

Beetroot Salad

Preparation: Peel the beetroots and apples, grate them and saute them in the salo. To them add the spices, lemon juice and apple juice and saute everything on low heat until the products soften.

Pour in the wine 15 min. before you take it off the stove. Stir everything well and serve.

Sauteed Beetroots

Ingredients: 19.5 oz beetroots, 1 parsley root, 1 carrot, 1 cup cream, 1 tbsp lemon juice, 1/5 cup butter, 2 tbsp flour, sugar, salt and black pepper to taste.

Preparation: Peel the beetroots, parsley root and carrot and cut them into strips, then sprinkle them with lemon juice, add 3 tbsp butter, water and saute everything for about 50 min. until the vegetables soften.

Separately, braise the flour in the remaining butter. To this mixture add the cream, sugar, salt and black pepper. Let it simmer for 3 min. and pour this sauce over the prepared vegetables.