Cutlets with beets and potatoes. Swedish beet cutlets

Cooking time: 1 hour

Cost of 4 servings: 263 rubles

Cost of 1 portion: 66 rubles

Ingredients:

For cutlets:

Beetroot 1kg - 30 rubles

Onion 1pc - 3 rubles

Vegetable oil 30ml - 2 rubles

Butter 100g - 67 rubles

Milk 500ml - 25 rubles

Salt, to taste

Semolina 150g - 8 rubles

Egg 1pc - 6 rubles

For breading:

Flour 100g - 4 rubles

Egg 2pcs - 12 rubles

Milk 50ml - 3 rubles

Breadcrumbs 100g - 14 rubles

Vegetable oil 60ml - 4 rubles

For sauce:

Sour cream 200g - 50 rubles

Ground turmeric 15g - 35 rubles

Vinegar 1 teaspoon

Sugar 1 teaspoon

Cooking:

Beet cutlets:

Chef's tip:

Wear disposable gloves while handling the beets, otherwise it will be difficult to wash your hands of the red juice.

• Peel the beets and grate on a fine grater.

• onion cut large slices and punch in a blender, pouring in vegetable oil.
• Melt in a saucepan butter. Throw onion and quench a little. Add beets.
• Stirring constantly, bring the vegetables almost to readiness.
• Pour in milk. Continue simmering until beets are soft.

• Salt to taste.
• Add semolina and reduce heat. The mass will gradually thicken.
• Cook for about 7 minutes until the semolina is completely swollen. Then remove the beet mass from the heat and cool in the refrigerator.

Note from the boss:

It is important that the mass is dense and homogeneous: small grains of semolina should not be visible in the cutlets, so do not rush to remove the mixture from the heat ahead of time.

• Break 1 egg into the cooled mass, mix.
• For breading, prepare flour in separate bowls and breadcrumbs.
• In the third container, beat 2 eggs and 50 ml of milk.
• Divide the beet mass into 8 equal parts and make meatballs. Shape the patties into a droplet shape: form a sharp corner on one edge, and then press the patties down, making them flat (about 2 cm in height).

• Roll cutlets in flour, then in eggs and breadcrumbs.
• Lightly fry the cutlets in a pan with vegetable oil, without bringing the cutlets to full readiness.

Note from the boss:

It is important not to overexpose the cutlets in the pan, otherwise they will burn on the outside and remain raw on the inside.

• Put the cutlets on a baking sheet and put in the oven for 10 minutes at a temperature of 180 degrees.

Sauce:

• Add turmeric to sour cream and mix until smooth.
• Pour in the vinegar.
• Add sugar, mix again.

Serving:

• Serve beet cutlets with sour cream sauce.

Bon appetit!

What only there are no cutlets! With vegetables, potatoes, zucchini, apples, cottage cheese, cheese, eggs. And here is the recipe for Swedish cutlets with beets. I think lovers of this useful and delicious vegetable they will be to your liking. Slightly sweetish, moderately spicy from onions and garlic. The Swedes recommend as a side dish for these cutlets salted cucumbers and fried onion. But it is also possible mashed potatoes, pasta, fresh vegetables.

We take such products: any minced meat, boiled beets, onions, garlic, breadcrumbs, sunflower oil for frying, salt and pepper to taste.

Boil medium-sized beets (approximately 150 grams) until soft.

Mince the onion and garlic. Add to minced meat, put breadcrumbs, which can be replaced with a white bun. I have minced pork and beef. Salt and pepper to taste. Mix well.

Three beets on a grater and put in minced meat.

Mix the beets with minced meat, onions, breadcrumbs, garlic. We get such a cheerful minced meat for cutlets.

On the hot pan pour sunflower oil and spread the cutlets. Fry on one side.

And on the other hand.

So we do with the rest of the minced meat.

Swedish cutlets with amazing raspberry-colored beets are ready.

Serve as a main course for lunch or dinner.

Beets are rich in natural vitamins and antiseptics. Any dishes with its content will help in the fight against excess weight and the prevention of oncology. Recipe beet cutlets should be in every housewife who cares about the health of her loved ones.

Classic cutlets are made from boiled beets. These meatballs can be served hot or cold. Reminiscent of taste marrow caviar, only with beetroot flavor.

• Boiled beets (beetroot) - 1 kg;
• Semolina - 9 tablespoons;
• crushed breadcrumbs (optional)
• Egg -3 pcs.;
• Butter -120g.
• A pinch of salt
• Oil refined for frying.

Cooking process:

• We clean the pre-boiled beets and rub them on a potato grater. You can also grate on a larger one, if the presence of large particles in the dish does not bother you.
• Next, we shift the mass into a saucepan, heat it and pour in the heated liquid butter.
• In the stewpan, we mix the semolina in small portions, not forgetting to stir constantly, otherwise lumps will form. Simmer over low heat for 20-25 minutes. Salt and leave to cool at room temperature.
• We add eggs. Check if there is enough salt.
• From the resulting mass we form cutlets, roll them in breadcrumbs.
• Fry on vegetable oil a few minutes on both sides until crispy.

These are classic beetroot cutlets. At the stage of adding eggs, you can improvise, for example, add allspice or garlic. Served with sour cream to the table.

Recipe from Yulia Vysotskaya

Simple and very delicious meatballs. Lemon juice gives a subtle sourness, and pepper some sharpness.

For cooking you will need:

• Beets (raw) - medium size;
• White bread or loaf;
• Lemon juice -1.5 tablespoons;
• Rusks for subsequent breading.
• Bay leaf, cloves (seasoning);
• Wheat flour - 2 tsp;
• Salt, black pepper (optional)

Cooking process:

• We cut the beets into large cubes and cook in a small amount of water. Salt lightly. Add a few bay leaves and six cloves to the water.
• From a couple of pieces white bread or a long loaf cut off the peel, crumble the pulp and pour boiling water. You can check the readiness of the beets by simply piercing them with a knife. The boiled beets are pierced very easily.
• Next, you need to chop the cubes. This can be done in any way possible, through a meat grinder, blender or grate.
• To the resulting mass, add the crumb, flour, salt and a pinch of pepper. Adding lemon juice. We mix everything thoroughly.
• We make balls from minced meat, and roll them in breadcrumbs. For convenience when frying, it is recommended to leave the balls in the freezer for 30 minutes beforehand, so they will be stronger.
• Fry in a pan with sunflower oil for 4-5 minutes on each side.

With cottage cheese

Such beet cutlets are hearty and slightly spicy.

For cooking you will need:

• Beets-1kg.;
• Semolina -120 gr.;
• Salt, a mixture of peppers (to taste);
• Cottage cheese - 400 gr.;
• Butter - 120g (melted);
• Egg - 2 pcs.;
• Milk-200 ml;
• Garlic - 8 cloves.

Cooking process:

• Cook washed unpeeled beets until tender.
• We grind the finished beets in a convenient and affordable way.
• Stew the resulting mass in a saucepan for 7 minutes and pour out the warm liquid butter and milk.
• Gradually add semolina to the saucepan and do not stop stirring, avoid lumps. Simmer another 9 minutes.
• Let the resulting mass cool to room temperature.
• Next, add all the remaining ingredients to the mass: cottage cheese, eggs, salt, garlic (pre-grind), black pepper. We mix everything thoroughly.
• From the resulting minced meat we sculpt cutlets and cook at our discretion, in the oven or for a couple. So they retain their useful and taste properties. Serve with sour cream.

Sweet version with raisins

This recipe is suitable for both sweet tooth and diet.

For cooking you will need:

• Beets - 2 small or 1 larger;
• Oil for frying;
• Rice - 200g (boiled);
• Raisins (to taste);
• Salt (to taste);
• Egg -2 pcs.

Cooking process:

• Bake beetroot in the oven, wrapped in foil. Next, grind and leave to cool to room temperature.
• Raisins should be left in boiled water for 10-15 minutes. Then dry on a paper towel.
• Mix baked beets, rice (pre-boiled), eggs and salt. At this point, you can add 2 tablespoons of sugar to the minced meat, but for people on a diet, this is better not to do. Pour the raisins and mix the mass very carefully.
• We shape the future cutlets with our hands and fry in a pan with vegetable oil.
• Lay the patties on paper towels to avoid a buildup of sunflower oil.

Cutlets from boiled beets in a pan

Easy recipe and cooking recipe for every housewife.

For cooking you will need:

• Beets -250 gr.;
• Semolina-200 gr.;
• Garlic - a couple of cloves;
• Dill;
• Salt;
• Vegetable oil.

Cooking process:

• Boil the beets or bake in the oven. It is best to bake beets in the oven. So it retains more vitamins and nutrients.
• We rub beetroot on a grater. Add salt and pepper to taste.
• In the resulting mass, add chopped garlic and herbs.
• Add semolina and mix thoroughly. In order for the semolina to be saturated with beetroot juice, leave the minced meat for 20-30 minutes.
• We form cutlets dipped in water with our hands.
• Fry for 3-5 minutes in vegetable oil.

When serving, cutlets can be sprinkled with chopped walnuts.

Lenten step by step recipe with onions

You can cook beet cutlets absolutely dietary.

For this we need:

• Burak -1kg;
• Flour - 8 tbsp;
• Onion white onion -2 pcs.;
• Salt (to taste);
• Vegetable oil (for frying onions).

Cooking process:

• We boil the beets and clean them. Grind in a blender or rub on a grater. Squeeze some juice.
• Chop the onion and fry a little in a little vegetable oil.
• Add flour and combine onion with beetroot. Mix well.
• We form cutlets and fry over low heat for 3-6 minutes from each side until a golden crust is fried.

Due to the lack of fasteners, the minced meat will be sparse, so it will be more convenient not to sculpt cutlets, but to put it with a tablespoon directly on the pan.

Steamed beet cutlets

This recipe is perfect for strict adherents. proper nutrition and diets.

We will need:

• Red beetroot -1 kg;
• Semolina -4 tbsp;
• A piece of loaf;
• Butter -2 tbsp;
• Milk (for a loaf);
• Egg - 2 yolks;
• Salt (optional).

Cooking process:

• Soak the banana in milk.
• Boil the beets, peel, grate or pass through a meat grinder.
• Add the resulting mass to the pan, pour the milk and butter (melted), simmer for 10 minutes.
• Add semolina in small portions and stir constantly, avoiding the appearance of lumps.
• Let the stuffing cool down to room temperature.
• Add yolks and banana. Salt and mix thoroughly again.
• We form with hands dipped in water or sunflower oil, cutlets and put them in a double boiler. Cook 16-20 minutes.

This dish is served with chopped herbs and sour cream.

Hearty option with minced meat

If just vegetables are already catching up with melancholy and boredom, then you can cook beet cutlets half of the meat.

For this you will need:

• Pork or chicken mince -250g.;
• Boiled beetroot-400 gr.;
• White onion - half an onion;
• Rusks (for breading);
• A mixture of peppers and salt (optional);
• Egg -1 pc.;
• Sunflower oil (for frying).

Cooking process:

• Finely chop the onion and fry until translucent in a pan.
• We clean the beetroot and rub it on a potato grater.
• We spread the minced meat, chopped beets and golden onions in a container, mix all the ingredients thoroughly.
• We form round cutlets and fry in hot oil until a golden and firm crust forms.

Such beetroot cutlets are obtained with a very juicy and rich taste. A very good combination of beets and minced meat.

In the oven

Beet cutlets in the oven will keep everything useful vitamins and substances.

To cook fragrant and tasty beetroot cutlets, you will need:

• Boiled beetroot -250 gr.;
• Egg -1 pc.;
• Cottage cheese with a small percentage of fat;
• Milk -110 ml.;
• Semolina -120 gr.;
• Melted butter -1 tbsp;
• Salt (according to taste preferences).

Cooking process:

• We clean the beetroot, grate or chop in a blender.
• We put the mass in a saucepan, add the warmed melted butter and 110 ml. milk. Salt to taste. Cook for 2-4 minutes.
• Add constantly stirring semolina. It is important that there are no lumps in the mass. If you got very juicy beets, adjust the density by adding more semolina.
• After the headlight has cooled down, add cottage cheese and one egg.
• We form cutlets and bake in the oven at 190 ° C for 25-30 minutes.

• Turkey meat - 0.5 kg
• Onion - 1pc
• Egg - 1pc
• Bread or crackers - 2-3 slices
• Salt, pepper - to taste
• Boiled beets - 1 pc.
• Vegetable oil for frying

Incredibly soft and juicy cutlets obtained with beets. Meat for minced meat can be taken traditionally - beef and pork in half, or you can try turkey or chicken fillet. The turkey turned out great. Recommend! The recipe is especially good for children's menu- not all children love vegetables, and even more so beets, and they will eat such a dish, they will also ask for supplements!

And here is a little history of Swedish beetroot cutlets - they are also Lindström's Beefsteaks. Cutlets are made from minced meat with the addition of beets (fresh, boiled or pickled). The origin of this dish has two stories - choose any)))

One story says that the dish was invented by the Swedish Maria Christina Lindstrom in the 1800s in Stockholm. Another story tells about the Finnish lieutenant Lindstrom Henrik. He was in 1862, sitting in one of the Stockholm restaurants and asked the waiter to bring a steak with chopped onions, capers and beets. The chef prepared what was required, but a little in his own way ...

Swedish meatballs with beets. Recipe.

1. To prepare Swedish cutlets with beets, prepare minced meat - cut the meat into small pieces, grind in a convenient way, for example, in a meat grinder. Add salt, pepper to taste, a few drops will work well Worcestershire sauce, which will add spice.

2. Prepare the onion - peel, wash, cut into small cubes and fry in vegetable oil until golden. Peel the boiled beets, grate. Add prepared onions and beets to the minced meat, beat in one egg, a bun soaked in water or milk, squeeze it well and add to the minced meat, you can replace the bun with ground crackers, try both options - the minced meat will be denser with croutons. Mix the mass thoroughly, beat off, put in the refrigerator for 20-30 minutes.

3. Pour a little vegetable oil into a well-heated pan and fry the formed cutlets on both sides until golden brown. You can bring the cutlets to readiness in the oven or in a frying pan under the lid.

4. Serve ready cutlets with any side dish - porridge, potatoes, rice. Although the classic serving is fried onions and pickles. The family will be happy!

Delicious and filling, very easy to prepare! And the children are also interested - cutlets are from the most fabulous Sweden!

Home Tasty wishes you bon appetit!

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Beets are a wonderful vegetable.

From it you can cook a lot of different, tasty and interesting dishes.

It contains many vitamins and minerals.

Therefore, it is very important that this vegetable is present in our diet.

Without beets, it is impossible to cook borscht or beetroot soup. In addition, it is prepared delicious salads and snacks.

Today we will tell you how to cook beetroot cutlets. It is not only useful, but also very tasty.

Beet cutlets - the basic principles of cooking

Properly cooked cutlets will become a favorite dish even for those who do not follow diets. There are many recipes for beetroot cutlets. By adding different ingredients, you can choose for yourself exactly the recipe that will suit your taste.

Cutlets are prepared both from boiled or baked, and from raw beets. The vegetable is boiled in its skin, then cooled and peeled. boiled or raw beets finely tinder or crushed with a blender.

To keep the cutlets in shape, breadcrumbs, semolina, flour or eggs are added to the minced beetroot.

Cutlets are formed from the obtained beet mince and breaded in breadcrumbs or flour. Fry in a well-heated vegetable oil to blush.

In addition to beets, grated cheese, cottage cheese, raisins, vegetables, nuts, prunes, etc. can be added to minced meat. You can experiment to get your own unique taste.

Recipe 1. Swedish Beetroot Cutlets

Ingredients

half a kilogram of minced meat;

ground black pepper;

150 g of beets;

two-thirds of a glass of breadcrumbs;

bulb;

sunflower oil.

Cooking method

1. My beets and boil until soft without peeling. Then we drain the water, and cool the vegetable and remove the thin skin from it. Coarsely three beets.

2. Finely chop the peeled onion and put it in a preheated pan with oil. Fry the onion until golden brown.

3. We combine beets with minced meat and onion fry in a bowl. Beat in an egg and add a third of a cup of breadcrumbs. Salt and pepper everything. Thoroughly mix the mince.

4. Pour the remaining crackers onto a flat plate. From the minced meat we form oblong cutlets and bread them in breadcrumbs.

5. We wipe the pan where the onion was fried with a napkin, pour oil into it and put it on medium heat. We heat up and lay out the cutlets. Fry for about four minutes on each side until lightly browned.

Recipe 2. Beet cutlets with carrots

Ingredients

300 g of beets;

sea ​​salt;

300 g carrots;

black pepper;

80 g of semolina;

half a cup of sour cream or heavy cream.

Cooking method

1. Wash vegetables and boil until soft. Drain the water, cool the carrots and beets. Peel the boiled vegetables and chop them in a blender or on a grater. Combine the vegetables in a suitable bowl, mix and season with salt.

2. Beat sour cream or cream with an egg. Gently fold the mixture into the vegetables and stir. Now pour semolina until you get minced meat from which you can make cutlets.

3. Pepper, salt, you can add a little turmeric. Knead the minced meat well and form cutlets out of it. Grease a baking sheet with oil and place the blanks on it. Send the cutlets to the oven, heated to 200 C and bake for 20 minutes. If you wish, you can sprinkle the cutlets with grated cheese.

Recipe 3. Beet cutlets with prunes

Ingredients

beets - 300 g;

pitted prunes - 100 g;

vegetable oil;

onion head;

breadcrumbs;

flour - 60 g;

Cooking method

1. Wash the beets thoroughly and boil until soft. Drain the broth, cool the vegetable and clean the thin peel.

2. We clean the onion, chop it finely and sauté in vegetable oil until golden brown.

3. My prunes, pour boiling water over it and leave for half an hour to steam it out.

4. Finely grind the beets, drain the liquid and squeeze the vegetable slightly. Add the fried onion to the beets, beat in the egg, add the flour and salt. Mix the mince well.

5. Drain the infusion from the prunes, lightly dry the dried fruit on a napkin and cut into strips.

6. We form a cake from the beetroot mass, put chopped prunes in the middle and connect the edges. We bread the resulting cutlet in breadcrumbs and fry in well-heated vegetable oil over medium heat. Serve cutlets with sauce or sour cream.

Recipe 4. Beet cutlets with minced meat and potatoes

Ingredients

200 g mixed or minced chicken;

200 g potatoes;

black pepper;

200 g of beets;

bulb;

Cooking method

1. Wash beets and potato tubers and boil separately, without peeling, until soft. Drain water from vegetables and set aside. Peel and chop potatoes and beets in a food processor or grate.

2. Combine minced meat with grated vegetables, add finely chopped onion to them and beat in an egg. Pepper, salt and knead thoroughly with your hands until smooth.

3. With wet hands, form small oval-shaped cutlets and place on a baking sheet, brushing it with oil. Send a baking sheet with cutlets in the oven for forty minutes. Bake at a temperature of 200 C. Serve cutlets with a side dish of vegetables or rice.

Recipe 5. Beet cutlets with cabbage

Ingredients

cabbage - half a kilogram;

bread - 100 g;

black pepper;

potatoes - three tubers;

parsley and dill - 10 g each;

two large beets;

three bulbs;

Cooking method

1. Dip the cabbage into boiling water and boil it slightly. Then take out, cool slightly and squeeze.

2. Soak the bread in milk for half an hour.

3. Wash beets and potatoes well with a brush and boil until soft. Then we cool the vegetables and clean them.

4. We clean and cut the onion large pieces. We pass all prepared products through a meat grinder. Bread, before grinding in a meat grinder, squeeze lightly. Salt and pepper the resulting minced meat.

5. Lightly beat the egg with a fork and add it to the minced meat. We also send finely chopped greens here. Mix the minced meat well with your hands until smooth. If the mass is not thick enough, add flour.

6. We make small cutlets from the minced meat and fry them in well-heated oil over medium heat. Serve cutlets with vegetable salad or garnish.

Recipe 6. Beet cutlets with nuts

Ingredients

two small beets;

breadcrumbs;

one carrot;

sugar - 10 g;

walnuts- 100 g;

lean crackers - 50 g;

refined sunflower oil.

Cooking method

1. Peel the apple, carrot and beetroot. Chop fruits and vegetables into small pieces. Put everything in a deep bowl and add sugar and salt. Stir and leave for a while until the juice stands out.

2. Place crackers and nuts in a blender container and grind everything into crumbs. Squeeze out the mixture of vegetables and apple and combine with a crumb of crackers and nuts. Gradually add the squeezed juice and knead the minced meat. It should be quite dense and keep its shape.

3. Form cutlets from the minced meat. Bread them in breadcrumbs and fry in boiling vegetable oil until golden brown on both sides. Then twist the fire, cover with a lid and simmer for ten minutes over low heat. Serve the cutlets either hot or cold.

Recipe 7. Beet cutlets with rice

Ingredients

boiled beets - 200 g;

lemon juice;

raw potatoes - 150 g;

cheese - 50 g;

black pepper;

boiled rice - 100 g;

clove of garlic;

flour - 30 g;

Cooking method

1. Pre-boil and cool the beets. raw potatoes and boiled beets clean and pass through a meat grinder or rub finely. We shift everything into a deep bowl.

2. Knead the cheese with a fork and add it to the vegetable mass. Rinse rice until clean water and boil, following the instructions on the package. Then we throw the cereal on a sieve, cool it and add it to the vegetable mass.

3. Drive an egg into the mixture, add flour, pepper, salt, pour in a teaspoon of lemon juice and knead the minced meat well. We leave it alone for half an hour.

4. Preheat the oven to 200 C. Cover the baking sheet with baking paper. With wet hands form patties and bake them for 20 minutes until golden brown. Serve cutlets with sour cream, sauce or horseradish.

Recipe 8. Beet cutlets with raisins

Ingredients

four beets;

white sauce- 30 ml;

raisins - 30 g;

cottage cheese - 125 g;

some milk;

butter;

semolina - 70 g;

sugar - 15 g;

fine salt.

Cooking method

1. We wash the beets with a brush under running water, then boil it until soft, cool and clean. Then grind the vegetable into large chips. We shift the chopped beets into a saucepan, pour in half a glass of milk and simmer over low heat for about ten minutes.

2. Pour semolina into the saucepan, mix and cook for another quarter of an hour, stirring constantly. Turn off the fire and cool the mass to a warm state.

3. My raisins, pour hot water and leave for half an hour to swell. Then we drain the infusion, and dry the raisins on a napkin. Add raisins to minced meat.

4. Grind cottage cheese through a sieve and put it in minced meat. Here we drive in the egg and add sugar. Thoroughly knead everything and form cutlets from the resulting mass. Roll them in flour or breadcrumbs.

5. Heat the oil in a cast iron pan and fry the cutlets in it until golden brown. Serve ready cutlets with vegetable salad or side dish.

Recipe 9. Beet and liver cutlets

Ingredients

four large beets;

semolina - 60 g;

liver - 400 g;

butter - 50 g;

garlic - clove;

milk - 50 ml;

cottage cheese - a glass;

breadcrumbs or flour - 50 g;

bulb;

two eggs;

sour cream - half a glass;

dried fruits - half a glass.

Cooking method

1. Wash the beets well with a brush and boil until soft. We cool the vegetable, clean it and grind it in a blender or finely three. We leave for a while so that she starts up the juice.

2. My liver, cut off the films and veins. Cut it into pieces and grind into minced meat.

3. We wash the dried fruits and boil them in milk, then pour in the semolina and continue to cook over low heat. Cool the porridge and combine it with squeezed beets and minced liver.

4. Finely chop the onion and add to the minced meat. Salt it and pepper it.

5. We grind the cottage cheese through a sieve and put it in minced meat. We mix everything well. Form cutlets with wet hands and coat them in flour or breadcrumbs. We spread the blanks on a baking sheet covered with parchment and bake in the oven for forty minutes.

Leave the crushed raw or boiled beets for a while, then drain the juice that has stood out and squeeze it well.

Pour the juice from the beets into the minced meat if it turned out dry.

If the stuffing turned out to be watery, you can add breadcrumbs, semolina or flour to it.

Beet cutlets can not only be fried, but also baked in the oven, which will make them not so fat.