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Traditional dishes of the peoples of the world

Roast beef with spicy beets</ P>
  • 700 g of beef tenderloin
  • 700 g of beetroot (12 small beetroots)
  • 150 ml of port
  • 2 tbsp. L. Butter
  • 2 tbsp. L. Red wine vinegar
  • 3 tbsp. L. Sahara
  • 5-6 twigs of thyme
  • 2 tbsp. L. Horseradish
  • 2 tbsp. L. Sour cream
  • 4 slices of bread (for toast)
  • 4 tbsp. L. Vegetable oil salt
  • black pepper


Beetroot clean, cut into pieces in sizeApproximately 3x3 cm. Put the beets in a small heat-resistant tray, add port, butter, vinegar, sugar, thyme, a pinch of salt and black pepper. Cover the tray with foil and put in warmed to 20 (US oven for an hour.) Beef tenderloin cleaned of films and tendons, salt well, pepper and fry from all sides in a well-heated frying pan in vegetable oil.Try brown bread in the oven or toaster until golden brown. Add the roast beef to the beet and bake for another 15-20 minutes, remove about 100 g of the prepared beet from the tray, punch it in the blender together with the cream horseradish and sour cream until the consistency is puree.Take cream toast and serve with baked beets and p Ostbifom.

Crimson salad with goat cheese

  • 10 medium beetroots (total about 600 g)
  • 250 g any soft goat cheese
  • 5 tbsp. L. Pine nuts
  • Big red onion head
  • 4 tbsp. L. olive oil
  • salt pepper

For refueling:

  • 2 tbsp. L. Balsamic vinegar
  • 1 tbsp. L. Honey or sugar
  • 7 tbsp. L. olive oil
  • A pinch of salt and pepper


Peel the beetroot, sprinkle with oliveButter, salt and pepper. Turn each fruit into foil, put into a tray and bake in the oven for 1.5 hours at 180 ° C. While the beets are baked, cut the cheese into large pieces (about 2x2 cm) or casually break with a fork. Pine nuts in a dry frying pan until golden brown. Cut the red onion into small cubes. For filling, mix all the ingredients and beat with a fork so that the sugar is completely dissolved. Take the beetroot from the oven and let it cool. Then cut it as large as cheese. Mix beets, cheese and red onions. Fill with the resulting sauce and mix. Serve with cedar nuts. It's hard to say who first thought of crossing the beetroot with goat cheese.

Beetroot cherry with a green apple

  • 1.2 liters of beef broth
  • 2 large beets (400 g)
  • 2 medium potatoes
  • 80 grams of boiled and smoked bacon
  • 1 apple
  • 2-3 tbsp. L. Vinegar (9%)
  • 2 tbsp. L. Sahara
  • salt pepper
  • Small bunch of green onions


Peel potatoes and cut into large pieces. Bring the broth to a boil, throw the potatoes into it and boil for 15-20 minutes until completely ready. Broth the broth along with the potatoes in the blender (you can also wipe the potatoes through a sieve and then mix with the broth). In the resulting mass, add beets grated on a large grater, bring to a boil and, after reducing the heat, cook for another 10 minutes. Remove the soup from the heat and cool it. Add grated apple, vinegar, sugar, salt and pepper to taste. Bacon cut into small cubes, fry in a dry frying pan until golden brown. Beet soup served cold with finely chopped green onions and fried bacon.

The dish of the vichois in French is quite fadedCold soup, made from mashed potatoes. But, as so often happens, the inexpressive peasant pottage became the basis for a million exquisite variations. Especially popular is the vishuaz with salmon, with a duck breast or with spinach. Beet in this version of vishuaz has a special role - to be in harmony with the crunchiness of fried bacon and the fresh green apple call. By the way, potatoes remained in the soup: it is the pounded potato that gives the broth the right density. Does not it look like anything? That's right, this is the French answer to our cold beetroot. Very temperamental answer, it should be noted.

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