Spicy pink sauce

Ingredients for 4 servings:

• 1 small jar of pickled gherkins
• 1 jar beetroot balls
• 500 g minced meat, mixed
• 2 large onions
• 500 ml meat broth or vegetable broth
• 200 ml cream
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Finely dice the cucumbers, beetroot, and onions. Brown the minced meat in a large pot until well-crumbled, add the chopped vegetables, sauté briefly, add stock, and simmer for about 10-15 minutes until soft. Then add cream and season generously with salt and pepper. If you let it simmer for too long, the beetroot’s beautiful pink-red color will disappear; if you like, you can add a little more of the juice from the jar. It’s an unusually strange color, but surprisingly delicious. We eat it with potato dumplings or noodles. Leftovers freeze very well. Tip for kids: Prepare a sauce without the meat and puree it, then add the fried minced meat. It looks fun, and no child will stumble upon the beetroot or pickles. You can also use pre-cooked, vacuum-sealed beetroot or freshly cooked beetroot.