Beetroot stew

Ingredients for 3 servings:

• 1 kg beetroot
• 1 onion(s)
• 1 garlic clove(s)
• 300 g minced beef
• 1 tbsp oil
• 1 cup vegetable broth (approx. 200 – 250 ml content)
• e.g. salt and pepper
• e.g. coriander
• n. B. Allspice
• 1 bay leaf
• 1 cup of sour cream, approx. 150 ml
• n. B. sugar
• n. B. vinegar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

a warming autumn/winter dish

Cover the beetroot with water and cook in the skin for about 45 minutes until soft. Drain the water and let the beetroot cool slightly, then peel and coarsely grate. Peel and dice the onion, peel and finely chop the garlic. Brown the ground beef in oil until crumbly, add the onion and garlic, and sauté until light yellow. Sprinkle over the grated beetroot. Add the vegetable stock and seasonings, and simmer for about 10 minutes. Finally, add the sour cream and season to taste. Boiled potatoes are best served with this dish.