Stuffed beets. Preparation of stuffed beets.

Today I want to bring to your attention a very tasty, very useful in terms of its vitamin composition, very easy to prepare and at the same time quite beautiful dish that can decorate any table, both everyday and festive.

medium beet – 4 pcs.;
mixed minced meat – 300 g;
medium onion – 2 pcs.;
fresh carrot – 1 pc.;
mushrooms – 100 g;
butter – 70 g;
sour cream – 120 g;
hard cheese – 100 g;
salt and spices – to taste.

Preparation of stuffed beets.

You and I will need to prepare beets first. For these purposes, you need to choose several medium-sized beets, wash them, clean them from the top layer.

Then, before making them into edible containers for stuffing, the beets must be pre-baked in the oven at a temperature of 180 degrees for twenty minutes. Thus, the inner space of beets is quite easily removed with the help of an ordinary tablespoon. And you need to bake beets in order to preserve both the bright beet color, as well as the pleasant taste and the presence of all vitamins available in beets, which are mostly lost during cooking (if the beets are not baked, but boiled in water, for example).

Next, while the beetroot is baking, you need to prepare what we will stuff the beetroot with, i.e. prepackaged minced meat. And the first thing we do is prepare the mushrooms. For these purposes, you need to take noble mushrooms, such as, for example, boletus, boletus, or, as I have this time, small champignons.

Since they are noble, you can even not boil them, but simply cut them into small pieces and fry them in a small amount of oil (it is better for mushrooms if it is normal butter. This way, the mushrooms become more fragrant and tastier) until fully cooked, and exactly to such a golden color.

Here, in parallel with the preparation of mushrooms, we prepare the main minced meat. I usually take homemade minced meat, namely beef with the addition of pork or pork lard. This way, the minced meat turns out to be juicier and tastier. Add one medium-sized carrot to this minced meat, finely grated onion, cut as finely as possible.

After vegetables have been added to the minced meat, it should be mixed and fried until half-cooked in a pan – it will be fully cooked during further cooking. And do not forget to salt this minced meat to taste and season it with your favorite spices. Just don’t get too excited about it, so as not to overpower the main taste. Everything should be in moderation!

By this time, the beets are ready and you and I will need to fill them and stuff them with minced meat. We sprinkle a little salt on the bottom of the container, but not much, since the minced meat and cheese are already salty, and we put a small piece of butter, for greater saturation and adding a creamy taste to the dish. And fill three-quarters with minced meat and vegetables.

We fill the rest of the containers from above with cooked mushrooms. You can fill them almost to the top, as the filling will still settle a little during the cooking process.

We cover everything with sour cream on top (mayonnaise, of course, it turns out a little tastier, but lately, for personal reasons, I prefer to use sour cream for these purposes) and bake it in the oven for about twenty-five minutes until fully cooked.

And immediately after cooking the dish, while it is still hot, sprinkle grated hard cheese so that it has time to melt. So it does not lose its pleasant cheesy taste, but manages to add its exquisite aroma and taste to the dish.

We decorate each pot with fresh vegetables and herbs and serve as a separate independent dish to the table.

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