Vorschmack
Vorschmack
Beetroots.
Cook the beetroots in a large casserole, whole including the green bits on top. Add some salt to the water. After 30–40 min, they should be nicely al dente. Rinse in cold water, after a while the top layer peels off easily.
Warm some honey
Warm some honey so it turns runny.
Sort out the beef
Fry some onions and garlic. Fry 400 grams of your favorite meat and add the onion. Add a can of Abba Anchovy fillets without the sauce (Ansjovis). Throw in some capers, pepper and salt, and 1dl of water. Let cook for half an hour on the stove at low heat.
Mix until the contents is smooth. Ad the iron cast pan to the oven or pour it over into an oven form. Let sit in the oven for 3 hours at 150Celsius. Add water to keep it moist every half an hour.
Serving
Chop some salted cucumber.
Chop the beetroot.
Add a good spoonful of full-fat Smetana.
Pour the honey over the cucumbers and Smetana.
Use a spoon to form small balls of the meat.
Das ist alles Guten Appetit!
Ingredients:
400g meat
Butter for frying
2 large shallots
Garlic
Some beetroots
Salted cucumber (Pickles)
Honey
Smetana
1 box of Abba Ansjovis, it’s the best
Capers