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🍲 Colorful Beetroot Stew with Mushrooms

196 kcal · 30 min · 4 raciones

Ingredientes

• 700 g beetroot
• 300 g small onions
• 3 garlic cloves
• 400 g mushrooms
• 10 g parsley (0.5 bunch)
• 1 tbsp olive oil
• 100 ml orange juice
• 500 ml vegetable broth
• salt
• pepper
• 1 pinch ground allspice
• 10 g chives (0.5 bunch)
• 80 g sour cream (4 tbsp; 10 % fat)

Preparación

1. 1. Peel the beetroot and cut it into coarse chunks.
2. 2. Peel the onions and halve or quarter them as you prefer.
3. 3. Peel the garlic cloves and chop them finely.
4. 4. Clean the mushrooms thoroughly.
5. 5. Wash the parsley, shake it dry, and chop the leaves coarsely.
6. 6. Heat some oil in a large pot.
7. 7. Sauté the onions and garlic for 4 minutes over medium heat.
8. 8. Add the beetroot and mushrooms.
9. 9. Fry everything for 3 minutes, turning occasionally.
10. 10. Pour the orange juice and broth into the pot.
11. 11. Season the stew with salt, pepper, a pinch of pimento, and the chopped parsley.
12. 12. Simmer the stew covered for 20 to 25 minutes over low heat.
13. 13. Wash the chives and shake them dry.
14. 14. Cut the chives into small rings.
15. 15. Divide the hot stew among deep plates or bowls.
16. 16. Top with a dollop of sour cream and the chive rings.

Nutrición por ración

• kcal: 196
• Protein: 9 g · Fett/Fat: 7 g · Carbs: 23 g