Rustic Rye and Beetroot Bread Stew
Vegetarian, Dairy-Free, Gluten-Free · Bread
30 min
Cook time
4
Servings
204
Calories
5
Steps
- Preparation of Ingredients: Preheat your oven to 350°F (175°C). Cube 200 grams of rye bread and place on a baking sheet. Drizzle with 2 tablespoons of olive oil and toast in the oven for 10-15 minutes until crispy. Set aside.
- Cooking Beetroots: In a large saucepan over medium heat, add 1 tablespoon of olive oil. Cook 2 cups of peeled and diced beetroots and 1 diced onion for about 5 minutes until the onion is translucent.
- Combining Ingredients: Add 4 cups of vegetable stock, 1 teaspoon of dried thyme, and salt and pepper to taste to the saucepan. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the beetroots are tender.
- Finishing Touches: Add the toasted rye bread cubes to the saucepan. Simmer for an additional 5 minutes. Stir in 1 tablespoon of freshly chopped dill just before serving.
- Serving: Ladle the stew into bowls and garnish with a dollop of dairy-free sour cream if desired.
Recipes are for general inspiration and may not fit every dietary need. Consult a professional for medical or allergy-related guidance.
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