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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
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How it's done
Cut the vegetables into bite-size pieces, cook in salted water until almost soft, drain. Serve the vegetables and meat with the fondue.
Bring the bouillon to the boil. Thinly slice the ginger, slice the mushrooms, add both to the bouillon, pour into a fondue pot, place on a burner on the table.
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