Rinse the chard leaves and briefly rinse in tap water. Mix minced meat, egg, finely chopped parsley, diced onion, soaked bread roll and the two flours* properly. Season with salt, bell pepper and paprika. Spread out three to four chard leaves, spread the meat farce on top, roll up and wrap with thread.
Heat the fat in a frying pan, sauté the finely chopped onions and beetroot in it and brown the chard rolls on all sides.
Add a little flour, stirring all the time, and extinguish with 500 ml of vegetable bouillon. Let everything cook for 40 minutes. Take out and offer with long grain rice.
Season the sauce with salt and pepper, pass it through a sieve and put it on the table.
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