Beetroot Stew with Sheep Curd Dumplings | Rich Autumn Vegetable Dish

Peel and dice the beetroot into roughly 1.5 cm pieces. Finely chop the onion, mince the garlic, and finely dice the TV pepper and tomato.

Heat the sunflower oil in a pot, then add the finely chopped onion. Cook gently over low heat until translucent, then add the diced pepper and tomato, and sauté for another 3-4 minutes.

Remove the pot from the heat and stir in the sweet paprika, ground caraway, and minced garlic. Mix thoroughly so the paprika dissolves and releases its aroma in the hot oil, taking care not to let it burn.