Creamy sugar beet stew

Open in Receptnaptár — serving calculator, cook mode, save

Method

Tap a step once you've finished it.

1. Peel the sugar beet and grate it on the coarse side of a grater.
2. Add it to boiling salted water and cook until tender (about 15-20 minutes). ⏱ Timer: 15 min
3. Meanwhile, in another pot, cook the bacon or pork in the sauerkraut juice until tender (about 30-40 minutes). ⏱ Timer: 30 min
4. Remove the cooked meat and dice it; set the cooking liquid (the sauerkraut juice) aside.
5. Scoop the beet out of its water with a slotted spoon and set aside.
6. In a saucepan, fry the onion in the lard until translucent, add the flour, and fry to a light pink, then stir in the paprika.
7. Pour the roux into the meaty sauerkraut juice, stir out any lumps, and boil for 5 minutes. ⏱ Timer: 5 min
8. Add the beet and the diced meat, bring back to a boil, and season with salt.
9. Off the heat, stir in a generous amount of sour cream.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

Similar recipes

• Schupfnudeln mit Sauerkraut (potato noodles with sauerkraut and bacon) · German
• Balkan stuffed sauerkraut rolls (sarma) · South Slavic
• Hungarian stuffed cabbage (töltött káposzta) · Hungarian
• Kimchi bokkeumbap (kimchi fried rice) · Korean
• Soupe de pois cassés (French split pea soup with smoked pork) · French
• Creamy savoy cabbage stew with bacon · Hungarian

More hungarian ideas

• Creamy green bean stew with meat patties
• Marrow stew with dill
• Creamy spinach stew with boiled eggs
• Savoy cabbage stew
• Creamy sorrel stew (sóska főzelék)
• Creamy green pea stew with meat patties
• Lentil stew with frankfurters
• Yellow split pea purée with fried onions

How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings

Language: Magyar · Español · Deutsch