Beet Stew
Beet stew - This dish is not only delicious, but also very beautiful!
Nutritional values
(Percentage of daily recommendation)
| Calorie | 270 cal. | (13 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.9 g | (26 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 139 μg | (46 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 1,164 mg | (29 %) | ||
| Calcium | 102 mg | (10 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 59 mg | |||
| Cholesterol | 12 mg |
Ingredients
- Ingredients
- 500 grams Beets
- 1 onion
- 2 Tbsps sunflower oil
- 1 l Vegetable broth
- 1 bay leaf
- 5 peppercorns
- 3 Juniper berries
- 1 tsp allspice
- salt
- peppers
- 250 grams waxy potatoes
- 250 grams carrots
- 50 grams fresh Horseradish
- 1 tsp lemon juice
- 100 grams Crème fraiche
- white peppers
- ½ bunch Chives
- 1 pinch sugar
- 1 splash White vinegar
Preparation steps
Peel beets and cut into chunks. Peel onion and cut into small cubes.
Heat oil in a large saucepan and saute onion until translucent. Add beets, vegetable broth and bay leaf. Place peppercorns, juniper berries and allspice in a spice bag and add to the pan. Bring to a boil and season with salt and pepper. Reduce heat and simmer for about 30 minutes.
Rinse and peel potatoes and carrots, cut into large pieces.
Add potatoes and carrots to the pan and simmer for 15 minutes more.
Rinse and peel horseradish, grate finely. Combine with lemon juice and sour cream and season with salt and white pepper. Rinse and shake dry chives, cut into rings.
At the the end of cooking, remove bay leaf and spice bag. Season stew with salt, pepper, 1 pinch of sugar and 1 splash of vinegar.
Place stew into 4 bowls, top with horseradish cream on and garnish with chives. Serve.
