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. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
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.
π· Perfect Pairings
Complete your meal with these
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