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Adjust Servings:
Beets – 1 ⅛ lb (500 g)
Yellow Onions – 6 ⅓ oz (180 g)
Sour Cream – 5 ¼ oz (150 g)
Garlic – 1 clove
Sunflower Oil – 2 tbsp
Salt – to taste
Ground Black Pepper – to taste

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Fried Beets

Fried Beets

  • Vegetarian
  • 35 min
  • Serves 3
  • Easy




Virtually every cuisine in the world has dishes with beets. It is all due to its culinary and medicinal potential, known to humankind since time immemorial. It grows everywhere, except perhaps Antarctica, and you can find recipes with beets all over. Just remember the fabulous beetroot hummus!

The root vegetable usually takes a while to boil — up to 3 hours, which often stops home cooks from using it. This predicament is so widespread that grocery stores have long been offering boiled beets, carefully sealed in vacuum packaging. But why buy, if you can cook them in less than half an hour?

Fried beets have always been a mainstay of Polish cuisine. After all, frying them in a skillet is super convenient, especially considering how much tastier they become. Add a couple of spoonfuls of sour cream, and you’ll also get a great sauce.




Wash and peel the beets before slicing them first into circles and then into strips. Peel and chop onions, as well.


Fry the onions in oil in a skillet until translucent, then add the beets. Fry over low heat, occasionally stirring, for 10 minutes.


Stir in sour cream, crushed garlic, salt, and pepper, cover, and simmer until cooked through, about 20 minutes. Garnish with herbs before serving.

Beets in sour cream are the best accompaniment to grains. It can also complement red meat, poultry, and even fish dishes. You can enjoy beets fried in sour cream exactly as they are, and their taste is wonderfully distinct from that of ordinary boiled beets.


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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