ReceptnaptárBeetroot Sauce
Beetroot sauce is a bright pink, sweet-and-sour sauce made in the old Hungarian kitchen to go with cold boiled meats. The tartness of the pickled beetroot and the creaminess of the sour cream strike a special balance. It is ready in half an hour and brightens up boiled beef or boiled eggs.
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Ingredients
Method
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- Heat the lard or oil in a small saucepan over medium heat, add the flour, and stir for 2-3 minutes to make a light golden roux.
- Add the finely chopped onion and cook for 1-2 minutes until softened.
- Add the diced beetroot and the bay leaf, and pour in the hot broth. Whisk to avoid lumps.
- Simmer on low heat for 8-10 minutes, stirring occasionally. Add the beetroot brine and the sugar.
- Remove the bay leaf. For a smoother sauce, blend with a stick blender.
- Take off the heat, stir in the sour cream, and season with salt and pepper. Serve warm with boiled beef, boiled eggs or roast meats.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Blended with a stick blender it is creamy and beautifully colored.
- Always add the sour cream at the end.
- It can also be made with fresh beetroot: boil, grate, and add a little vinegar.
- Seasoned with horseradish it becomes even more piquant.
Frequently asked questions
How long does it keep?
3 days in the fridge, reheated.
What do we serve it with?
Boiled beef, boiled eggs, potatoes.
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