Potatoes with beetroot stew
Composition / ingredients
4
servings:
Cooking method
In a frying pan in sunflower oil, simmer beets, onions and carrots, cut into cubes, until the beets are soft (about 20-30 minutes), add a spoonful of vinegar (optional). at the same time, boil the potatoes.When it is cooked, drain the water so that it covers half of the potatoes. Add the cooked toasting from the pan (beets, carrots, onions). Stir and cook, stirring constantly over low heat for another 5-7 minutes. At the end of cooking, you can add grated garlic. The dish is ready.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
