Recipe of Speedy Beetroot and sour cream salad

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The ingredients needed to make Beetroot and sour cream salad:

1. Take 2 Beetroot – medium sized
2. Prepare 2 nos Cloves –
3. Get 2 nos Bay leaf –
4. Take 2 nos Star Anise –
5. Prepare 1 ½ teaspoons Vinegar Fruit –
6. Get to taste Pepper – season
7. Prepare 3 cups Water –
8. Get 1 teaspoon Butter –
9. Make ready 1 cup Curd –
10. Make ready 1 Cucumber small - sized
11. Make ready 8 - 10 nos Pistachio –
12. Take to taste Salt

Everything just goes together so well and the combin. I would make no changes to it; however, my husband asked for less of the sour cream mixture next time, so I will prepare his separately from now on. This beetroot soup may be served in two ways: traditionally, the vegetables are strained out and the bright pink broth accompanies mushroom and cabbage pierogies (dumplings), especially at. Vinaigrette, another Russian-style salad, is based on boiled beetroot diced.

Steps to make Beetroot and sour cream salad:

1. Boil water, add the spices and vinegar. On boil add 1 teaspoon salt and immerse the beetroots. Slow cook for 15min with lid on.&nbsp;
2. After the beetroot has cooled remove them from the water and allow the excess water to simmer down to a sauce. Once the quantity has reduced to ¾ of the total quantity remove the spices and add the butter and keep stirring the sauce to get a thick consistency sauce.
3. Hang the curd in a muslin cloth for 20 min to remove the excess water. Chop the cucumbers and add them to the curd. Season the curd and cucumber with salt and pepper.
4. Cut the beetroot into thin round slices and arrange them as you wish. Add the cucumber and curd mixture in the center, pour the sauce on the beetroot and curd and garnish with toasted pistachios.
5. Tastes best when served chilled. You can make the sour cream tastier by adding fresh dill leaves/ olive oil/adding paprika instead of pepper.

This beetroot soup may be served in two ways: traditionally, the vegetables are strained out and the bright pink broth accompanies mushroom and cabbage pierogies (dumplings), especially at. Vinaigrette, another Russian-style salad, is based on boiled beetroot diced. They are made of wheat, buckwheat or millet and served with black and red caviar, cream butter, lightly-salted fish and sour cream. Beetroot salad with sweet and sour dressing. Pomegranate is the tangy foil to the earthy flavour of beetroot here, while crisp witlof and crunchy hazelnuts take this salad up another notch.

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