Ingredients
For four people you will need:
500 g beetroot
3 bay leaves
1 clove of garlic
2 red onions
1 kohlrabi
500 g potatoes (waxy)
Olive oil
1 tbsp caraway seeds
Sugar
4 tbsp cider vinegar
1 liter of beef stock
400 g ground beef
150 g small pasta shells
1 romaine lettuce heart
1 bunch of dill
150 g sour cream
Salt
Pepper
Method
Place the beetroot in a covered saucepan of salted water with one bay leaf and boil for 20 minutes. Finely grate the garlic and finely dice the onions. Peel the kohlrabi and slice it into thin wedges. Peel the potatoes and cut them into approx. 2–3 cm cubes. Allow the beetroot to cool, peel it, and then also cut it into 2–3 cm cubes.
Heat the olive oil in a casserole. Sweat the onions and garlic. Add the caraway seeds with one tablespoon of sugar and sweat for a further minute. Add the kohlrabi and potatoes and cook for two minutes while stirring continuously. Stir in the beetroot. Deglaze with the vinegar and add the beef stock. Add the bay leaves and season with salt and pepper. Cover and cook on a medium heat for 35 minutes.
Stir in the ground beef and cook for a further 15 minutes.
Cook the pasta al dente in salted water. Wash the lettuce and slice it into fine strips. Finely chop the dill. Mix the sour cream with salt and pepper.
Season the hot pot with salt and pepper. Fold in the pasta, lettuce, and dill. Serve the hot pot with the sour cream. Enjoy!
