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🍲 Beetroot Stew with Meatballs

581 kcal · 30 min · 4 servings

Ingredients

• 400 g mixed minced meat (beef and pork)
• 2 eggs
• 200 g breadcrumbs
• 2 tbsp finely chopped onions
• 2 tbsp finely chopped parsley
• 3 beetroot bulbs
• 3 carrots
• 0.25 head red cabbage
• 0.5 l vegetable broth
• 5 tbsp corn
• salt
• sweet paprika powder
• pepper
• 3 tbsp sour cream

Instructions

1. 1. Mix the minced meat with the egg, the finely chopped onion, the parsley, and the breadcrumbs in a bowl.
2. 2. Season the meat mixture generously with salt, pepper, and paprika powder.
3. 3. Shape the mixture into small, even balls.
4. 4. Bring a pot of salted water to a boil.
5. 5. Cook the meatballs in the boiling water until they are fully cooked.
6. 6. Remove the hard core from the red cabbage.
7. 7. Slice the red cabbage into thin strips.
8. 8. Peel the beetroot and the carrots.
9. 9. Grate the beetroot and the carrots finely.
10. 10. Peel the onion and dice it finely.
11. 11. Heat oil in a large pot.
12. 12. Sauté the onion cubes in the oil until translucent, until they are soft and slightly transparent.
13. 13. Add the grated beetroot, the grated carrots, and the red cabbage strips to the onion vegetables.
14. 14. Deglaze the vegetables with the vegetable broth.
15. 15. Let the vegetables cook until tender in the broth.
16. 16. Stir the corn into the stew.
17. 17. Take the cooked meatballs out of the water and add them to the stew.
18. 18. Season the stew with salt, pepper, paprika powder, and fresh parsley.
19. 19. Warm up the soup bowls.
20. 20. Serve the stew in the pre-warmed bowls.
21. 21. Garnish the dish with a dollop of sour cream and some parsley.

Nutrition per serving

• kcal: 581
• Protein: 33 g · Fett/Fat: 23 g · Carbs: 59 g