Beetroot bouillon Recipe

Name: Beetroot bouillon
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 2
Ingredients: 200 g Blade roast; 2 Beet; 2 Eggs; 2 Onions; 1 Chicken bouillon cubes; 15 mL (3 teaspoon) white vinegar; 45 mL (3 tablespoon) Olive oil; 2 pinch Salt; 2 pinch Pepper

Ingredients

200 g Blade roast
2 Beet
2 Eggs
2 Onions
1 Chicken bouillon cubes
15 mL (3 teaspoon) white vinegar
45 mL (3 tablespoon) Olive oil
2 pinch Salt
2 pinch Pepper

PREP TIME 20m	COOK TIME 40m	TOTAL TIME 1h
YIELD 2

Instructions

Cut the meat into 3 cm cubes.
Chop the onions and grate the beetroots.
Heat the olive oil in a frying pan and fry the meat over high heat until golden.
Remove the meat from the pan and set aside.
Add the onions and fry for about 5 minutes.
Dilute the bouillon cube in a casserole, in 500 ml of water.
Over medium heat, toss in the onions followed by the meat.
Simmer for 20 minutes.
Add the grated beetroot and a touch of white vinegar.
Simmer for 10 minutes.
In the meantime, cook the hard-boiled eggs.
Peel and crush with a fork.
Serve the beetroot bouillon hot with the chopped hard-boiled egg in the centre of the plate.