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Fast and tasty
Roast for borscht

Borscht Sauté (Beet-Carrot Base)

A fragrant sauté that deepens the flavor of any borscht! Quick and easy to put together. It's a great base — stir it into boiled potatoes with meat and broth and you've got soup ready to go. I also toss in whatever seasonings I'm in the mood for.

Galina

Recipe author

Composition / ingredients

Servings:

Beet

Carrot

Onion

Ketchup

Sour cream

200

Sunflower oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 2 g

Fats 47 % 9 g

Carbohydrates 42 % 8 g

121 kcal

GI: 50 / 0 / 50

Cooking method

Cooking time: 15 min

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Peel the beet and grate it on the large holes of a box grater. Peel the carrot and grate it the same way. Peel the onion and cut it into small dice. Put everything in a skillet with sunflower oil and fry. Add the ketchup, fry for about 3 minutes, then stir in the sour cream and cook a little longer. That's it — the sauté is ready.