Today I bought beet soup and decided to cook the tops separately because it is so useful: in addition to ascorbic and folic acids, vitamins B1, B2, P, PP, iron, calcium, potassium, magnesium and iodine. And vitamin several times more than the beets.
|Cooking time 20 minutes||Number of servings -|
Cut the tops in a pan, add a little water and cook for 5 minutes. Cutting topper takes half the time of cooking.
While the greens cooked, fry onion in olive or sunflower oil until Golden brown.
In a frying pan to the onions to add a little more oil and pour out the tops.
Next into the pan add the chopped parsley and dill, grated on a fine grater garlic, sour cream and salt/pepper to taste. Mix well and simmer for another 5 minutes. And yet: delicious, quick, diet, and healthy dinner ready.