Summary

Ingredients

• 600 g beetroot
• 5 tablespoon oil
• 1 onion (s)
• 250 ml broth (instant)
• 3 clove (s)
• 0.5 teaspoon ½ sugar
• 3 pickled cucumber (s)
• 1 tablespoon vinegar (wine vinegar)
• 4 tablespoon wine, red
• 0.5 teaspoon ½ cornstarch
• salt

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Instructions

1. Peel the beetroot, cut into thin slices and then into strips. Heat the oil, sauté the diced onion until translucent, add the beetroot strips. Stew while stirring for 10 minutes. Pour the broth on. Stir in the spices and simmer over a low heat for 35 minutes. Add the pickles cut into cubes. Mix the vinegar with the wine and cornstarch, slightly thicken the vegetables. Season to taste with salt.
2. Boiled potatoes, pan-fried meat, meatballs or baked fish go well with it.