Russian beetroot stew with cabbage

Name: Russian beetroot stew with cabbage
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1,5 kg potatoes crumbly; 2 Eggs; 1 Scale boiled beets (500 g), peeled; 1 little pot Red cabbage with apple (330 g); 1 onion shredded; 1 cup sour cream 125 g; tray dill (a 15 g), finely chopped; 1 grill sausage (200 g), in slices

A tasty recipe. The main course contains the following ingredients: meat, potatoes (floury), eggs, boiled beet ((500 g), peeled), red cabbage (with apple (330 g)), onion (chopped), sour cream (125 g), dill ((a 15 g), chopped), grilled sausage ((200 g) and sliced).

Ingredients

1,5 kg potatoes crumbly
2 Eggs
1 Scale boiled beets (500 g), peeled
1 little pot Red cabbage with apple (330 g)

1 onion shredded
1 cup sour cream 125 g
Tray dill (a 15 g), finely chopped
1 grill sausage (200 g), in slices

Kitchen Stuff

puree tamper

Directions

Peel the potatoes and boil them in water with salt in 20 minutes until done. Boil the eggs hard in 8 minutes. Let scare under cold running water. Peel them and cut into pieces.
Meanwhile, cut the beet into cubes. Heat the red cabbage with the onion and beet over low heat without cooking.
Drain the potatoes. Add the sour cream and stamp with the puree mash into a coarse puree. Scoop the vegetables and dill through. Season with salt and pepper. Divide the stew over 4 plates and serve with the slices of sausage and egg.