Summary

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

1. Sear the minced meat and season with a little salt and pepper as for Bolognese, set aside.
2. 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.
3. 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.
4. 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.
5. In addition, almost any type of vegetable can be used in this recipe, depending on the season and taste