🥔 Blue Potatoes in Red Wine Sauce

Name: Blue Potatoes in Red Wine Sauce
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g Organic blue potatoes; 100 g Beetroot (cooked); 2 Stk Onions; 1 EL Tomato paste; 500 ml Beef stock (or vegetable broth); 2 EL Olive oil; 1 Zweig Rosemary (fresh); 1 TL Salt; 0.5 TL Pepper

410 kcal · 45 min · 4 servings

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Ingredients

500 g Organic blue potatoes
100 g Beetroot (cooked)
2 Stk Onions
1 EL Tomato paste
500 ml Beef stock (or vegetable broth)
2 EL Olive oil
1 Zweig Rosemary (fresh)
1 TL Salt
0.5 TL Pepper

Instructions

1. Wash the potatoes and cut them into small cubes. Finely chop the onions.
2. Pre-boil the potatoes in salted water for about 10 minutes until half-cooked. Drain them.
3. Heat the olive oil in a pot and sauté the onions until translucent. Add the tomato paste and stir.
4. Add the pre-cooked potatoes and crumbled beetroot to the pot. Stir everything well.
5. Pour the stock over the ingredients. Bring to a boil and let simmer on low heat for 15 minutes.
6. Mash the potatoes slightly to create a thick consistency. Season with salt and pepper.
7. Remove the rosemary sprig and serve the soup warm.

Nutrition per serving

kcal: 410
Protein: 12 g · Fett/Fat: 20 g · Carbs: 45 g