Beetroot stew with cumin cheese

Name: beetroot stew with cumin cheese
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1,2 kg potatoes crumbly; 1 Scale boiled beets (500 g), peeled; 25 g butter; 2 onions shredded; 3 el raisins bag of 250 g; 150 ml semi skimmed milk; 1 cup sour cream 125 ml; 200 g cumin cheese 30, in cubes

A tasty recipe. The main course contains the following ingredients: potatoes (floury), cooked beet ((500 g), peeled), butter, onions (chopped), raisins (bag 250 g), semi-skimmed milk, sour cream (125 ml), cumin cheese (30 and in cubes).

Ingredients

Kitchen Stuff

puree tamper

Directions

Peel the potatoes and cut them into pieces. Boil in water with salt in 20 min. Until done.
Meanwhile, cut the beetroot into small cubes. Heat the butter in a frying pan and fry the onion for 3 minutes. Add the beetroot and raisins and heat for 5 minutes on low heat.
Heat the milk in a saucepan. Mash the potatoes and milk with the puree mash. Put the beetroot mixture, the sour cream and cheese through. Season with salt and pepper. Delicious with small sweet sour pickles (jar 340 ml).