recipe delicious stew boiled beet (Russian) with saffron
The boiled beet stew is originally a Russian dish, but it is very popular in northern Iran and many people prepare it. This colorful and glazed stew can be a new food on your food list.
ingredients :
- Salt and pepper = the amount needed
- Saffron mixed with hot water = 3 tablespoons
- Butter = 1 soup spoon
- Sugar = 1-2 tablespoons
- Vinegar = 1 tbsp
- Tomatoes = 2 pcs
- Parsley (chopped) = 3 tbsp
- Carrots = 2 pcs
- Onion = 2 pcs
- Garlic = 2 clove
- Tomato paste French = 2 tbsp
- Potatoes = 2 pcs
- boiled beet = 3 pcs
- Meat (stew) = 300 grams
Instruction :
First, grate the onions and fry half of it in a half-fried pot. Wash the meat and chop it into stews Add to the onion and fry well until it changes color. Add pepper, 1 tablespoon of saffron and some turmeric to the meat and let Cook with 3 to 4 glasses of water.
Peel a squash, grate it and squeeze the juice. Pour the vinegar and some oil into the pan and cook for a few minutes Then add sugar and tomato paste and fry, After the lips are soft, remove from the heat and set aside.
Pour the butter, the rest of the onion and some oil into the pan and put it on a low heat and fry. To soften the onion, then peel and grate the carrots and add to the ingredients Roast for a few more minutes until the carrots are soft.
After 1 to 2 hours, peel the mashed potatoes and chop finely And add to the meat, wait 15 minutes Then add the pre-roasted ingredients to the meat until the potatoes are soft.
Put the tomatoes in boiling water to soften the skin. Then chop finely and after 15 minutes with chopped parsley, Add grated garlic, the rest of the saffron, salt and pepper to the stew. Allow the stew to boil and set for another 15 minutes on low heat.
boiled beet stew tips:
-Serve this stew with bread and sour cream or high-fat yogurt.
-To peel a tomato, put it in hot water for 30 seconds, then put it in a bowl of cold water and easily peel the tomato skin with a knife.
-If you want, use more vinegar or sugar.
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