Beetroot in soured cream recipe
information
Beetroot in soured cream is popular throughout Eastern Europe. Serve with any grilled or roasted meat.
ingredients
Butter for frying
4 medium-sized beetroot, cooked and sliced
1/2 tsp ground allspice (Jamaican pepper)
Salt and freshly ground black pepper
141 g. carton soured cream, at room temperature Snipped chives to finish
4 medium-sized beetroot, cooked and sliced
1/2 tsp ground allspice (Jamaican pepper)
Salt and freshly ground black pepper
141 g. carton soured cream, at room temperature Snipped chives to finish
method
1. Melt a knob of butter in a large heavy-based saucepan. Add the sliced beetroot, sprinkle with the allspice, and salt and pepper to taste, and fry lightly until hot.
2. Turn off the heat and stir in the soured cream.
3. Transfer to a hot serving dish and sprinkle with snipped chives.
2. Turn off the heat and stir in the soured cream.
3. Transfer to a hot serving dish and sprinkle with snipped chives.
serving amount
serves 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
