Beetroot with rhubarb

Beetroot with rhubarb

Category: First meal

Ingredients
Potato	4 things.
beet	1-2 pcs.
carrot	1 PC.
onion	0.5-1 pcs
rhubarb	6-8 stems
sour cream, eggs, herbs, seasonings	optional

Cooking method

• Rhubarb is one of the plant species of the Buckwheat family, which is widespread in Asia and Europe. One of its main features is that it is a perennial plant that can germinate for several years in the same place, growing more and more and giving new shoots from root buds. Separately, it should be said about the beneficial properties of this plant, which contains a huge amount of various vitamins and other trace elements. So, in terms of its content of vitamins, it can easily compete with the same apples (and even surpasses them in some aspects). Therefore, let's try to cook today one of the most beloved (and practically national) dishes, which are given special flavoring notes by fresh tasty rhubarb stalks!
• Fill the diced potatoes with boiling water, bring to half-readiness. Next, add the beets and carrots cut into thin strips, rhubarb chopped quite finely, and finely chopped onions. I did not fry, but you can pre-fry the vegetables, whoever loves. Cook until the potatoes are ready. At the end, salt, pepper, season with your favorite seasoning, herbs and bay leaf.
• Let it brew. Serve cold with egg and sour cream.

Time for preparing:

30 minutes.

Cooking program:

plate

[kolobashka]

kolobashka, Barbarahow ruby ​​you have it! Handsome beetroot!

Eh, today I processed all the rhubarb in an ice cream compote. Never mind, now is the season, I will definitely do it! I'm sure it's super tasty ... And if you insist on giving, yes, cold, wow!

Thanks for the recipe!

To your health!
Yes very. Even the shallow 2 plates dwindled.
I forgot, there in the recipe it was suggested to pre-extinguish the rhubarb in oil and wipe it, but I was too lazy.

I forgot, there in the recipe it was suggested to pre-extinguish the rhubarb in oil and wipe it, but I was too lazy.

I also love this lazy approach. If rhubarb is fresh and not old, it is absolutely unnecessary ... Why kill vitamins and lose half of your fiber?

By the way, don't throw out the leaves, I put them in the soup too

What are the leaves? I bought rhubarb in the store, there were no leaves, only petioles. And I read somewhere that his leaves are poisonous, although I doubt it very much.

[Barbara]

Barbara, I have my own rhubarb, because there are more leaves than petioles and I attach them the same ... From the point of view of danger: rhubarb contains much less oxalic acid, which is considered dangerous than sorrel. Its leaves contain even less than rhubarb stalks.

Long-term use of sorrel can harm the kidneys due to its high content of oxalic acid, which combines with calcium to form a sediment in the form of stones.