Готовлю БУРАЧКИ по книге 1944 года — СВЕКЛА с МОЛОКОМ?! Проверка старинного РЕЦЕПТА от Лазерсона

beetroot

🥗Healthier: sweet potatoes

💰Cheaper: carrots

Sweet potatoes provide a similar sweetness and texture.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers a healthier alternative with similar creaminess.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil adds healthy fats while being versatile.

yeast

🥗Healthier: baking powder

💰Cheaper: self-rising flour

Baking powder can simplify the leavening process.

Wash the beetroot without peeling.

Bake the beetroot in foil at 170°C for 1 hour until soft.

Grate the baked beetroot instead of chopping or using a meat grinder.

Heat a skillet.

Add the grated beetroot to the skillet and warm it up until it sizzles.

Sprinkle flour over the warmed beetroot and mix well.

Add some sugar and salt to the mixture.

Pour in the milk and stir to combine, ensuring the milk is stabilized with the flour before adding vinegar.

Add vinegar to the mixture after the milk is combined to prevent curdling.

Taste the mixture and adjust with more salt if needed.

Serve the beetroot mixture, which will thicken as it cools.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens