Pink-red Vegetable Pot
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced beef
- 6 large potato (s)
- 8 medium carrot (s)
- 1 leek / leek
- 2 small onions
- 1 glass beetroot
- 6 slices cheese ()
- 3 tablespoon., Leveled meat stock, instant
- 2 pinches paprika powder, extra hot
- 1 pinch pepper, fresher
- 1 kohlrabi
- 1 ½ liters water
Print Recipe
Pin Recipe Instructions
- Sear the minced meat and season with a little salt and pepper as for Bolognese, set aside.
- Peel the potatoes and cut into medium-sized pieces. Peel the carrots and kohlrabi and also cut into cubes, cut the leek and onions into slices, wash and add to the vegetables.
- Cook the vegetables al dente. Put the vegetables with the seared minced meat in a saucepan and bring to the boil together with approx. 1.5-2 liters of water, add the grain broth and the pepper and paprika spice.
- Pour off a glass of beetroot and add to it, add sliced cheese to everything else and bring to the boil again briefly. The cheese and beetroot result in a great shade of pink that takes getting used to, but looks great and tastes even better.
- In addition, almost any type of vegetable can be used in this recipe, depending on the season and taste
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