Beetroot stew with Swedish meatballs

Name: beetroot stew with Swedish meatballs
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1,25 kg floury potatoes; 2 el liquid margarine; 380 g Swedish meatballs; 800 g grated beetroot; 100 ml sour cream; 2 el balsamic vinegar; tray fresh dill a 15 g; 1 bag fried bacon cubes

Stew with potatoes, beets, minced meat and bacon.

Ingredients

1,25 kg floury potatoes
2 el liquid margarine
380 g Swedish meatballs
800 g grated beetroot

100 ml sour cream
2 el balsamic vinegar
Tray fresh dill a 15 g
1 bag fried bacon cubes

Kitchen Stuff

potato masher

Directions

Peel the potatoes, cut into pieces and cook in a pan with water and salt in 20 minutes until done.
Heat the margarine in a frying pan, add the balls and cook over medium heat for 10 minutes. Shake regularly.
Heat the beets in a pan with balsamic vinegar. Drain the potatoes, add the sour cream and crush.
Cut the dill finely. Spoon the beets and the dill through the mash and spread over the plates. Divide the bacon over it and put the meatballs in it.