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Beetroot bouillon Recipe

Beetroot bouillon
Source: danon

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.

Side Dishes

A recipe from danon

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