Beetroot Stew with Mushrooms

Name: Beetroot Stew with Mushrooms
Prep time: 20 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Cuisine: German
Ingredients: 700 g beetroot; 300 g small onions; 3 cloves garlic; 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)

Prep: 20min

| Servings: 4 | Cook: 25min

The beetroot stew with mushrooms from Spoonsparrow is always delicious again and again.

Ingredients

700 g beetroot
300 g small onions
3 cloves garlic
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)

Instructions

1.
Peel the beetroot and cut into large pieces. Peel the onions and leave whole, halve or quarter as desired. Peel the garlic and chop finely. Clean the mushrooms. Wash the parsley, shake dry and roughly chop the leaves.
2.
Heat oil in a pot. Sauté the onions and garlic for 4 minutes over medium heat. Add beetroot and mushrooms and fry while turning for 3 minutes. Add orange juice and broth, season with salt, pepper, a pinch of allspice and parsley, cover and simmer on low heat for 20–25 minutes.
3.
Meanwhile wash the chives, shake dry and cut into rings. Serve the stew in bowls or shallow plates and garnish with sour cream and chive rings.