Red Beet Soup
Red Beet Soup is an moderately easy dinner. Made with 1 lb. (more or less) lamb shanks or neck bones, 3 to 4 medium onions, diced, 1 tbsp. oil (vegetable or olive), 5 to 7 black peppercorns and 5 to 7 whole allspice, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
Brown shank or neck pieces in a large pot with the oil.
Turn over and add onions.
Lower heat and cook until onions soften (10 minutes).
Add salt and spices.
Cover with water.
Bring to a boil.
Lower heat and simmer uncovered until meat is tender (about 1 1/2 hours).
Wash beets.
Peel and cut roots and add to soup. Clean leaves and stems discarding tough or damaged leaves.
Cut stems in 1-inch pieces.
When beets are almost tender, add stems. Continue cooking until beets and stems are tender.
The meat should almost fall off bones.
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