A dish such as beetroot with cream is traditionally served on the Jewish holiday of Sukkot.
It is necessary
- - beets - 3 pcs.
- - lemon juice - 1 tbsp.
- - cream - 1/3 cup
- - flour (or starch) - 1/4 cup
- - hot ground pepper, fresh garlic, salt - to taste
- - butter - 1 tsp
Instructions
Step 1
To cook beets with cream in a Jewish way, you must first boil the beets in the peel and cool. Then peel and grate the root vegetables.
Step 2
Immediately mix the prepared beets with lemon juice and set aside.
Now let's start making the sauce. To do this, in a saucepan, mix the usual liquid cream, with a fat content of up to 33%, you can even take fat milk if there is no cream. Gently, stirring constantly, add flour to cold cream (or milk).
The classic recipe uses potato flour to make creamy beets, but the taste of the finished dish will not be affected by replacing the potato flour with starch or regular wheat flour.
Step 3
Add red hot ground pepper. Put a saucepan with the mixture on low heat and heat with continuous stirring for five minutes.
Step 4
Add previously prepared beets, mix and heat for another five minutes, without stopping stirring.
At the end of cooking, add fresh garlic, finely grated or passed through a press, and a piece of butter. Stir again and remove from heat.
