Simplified version of this traditional winter soup that will warm you up even on the coldest days of the year.Find more delicious recipes on markieskitchen.com
200gpreserved (pickled) beetroot, or 2x small fresh beetroot
2cloves garlic, peeled and minced
¼teaspoonall spice (whole)
¼teaspoonblack peppercorns (whole)
2bay leaves (dried)
salt, to taste
ground black pepper, to taste
160glow fat soured cream
For serving
handfulfresh dill, chopped
crusty bread, slice per person
Instructions
Make the stock: Add about ¾ cold water into a large stock pot, add the meats, carrots, parsnip. Season with a pinch of salt, all spice, peppercorns and bay leaves. Turn on high heat and bring to boil. Once it starts boiling, lower the heat to medium so that is keeps simmering (just below the boiling point). Remove any foam created on top of the water level. Cook slowly for 2-3hrs until the meat is cooked and slightly softened. Keep an eye on the water and add some more if needed. Add fresh beetroot here, if using. Check when softened. Set aside once softened, leave to cool down. Cut into dices together with other vegetables and return to the soup later, as in step 6.
In the meantime, prepare the potato, cabbage, beetroot and garlic.
Take the carrots, parsnip, onion and meats out and set aside. Discard of the onion.
Add chopped cabbage and cook for 5 minutes.
Add the diced potato and cook for another 5 minutes.
Cut the cooked carrots, parsnip and meats into dices and return to the soup together with diced beetroot and minced garlic. Taste and season with salt and pepper if needed. Bring to boil and cook for 5 more minutes.
Serve with a spoonful of soured cream and sprinkle over with fresh dill. Enjoy with a slice of bread.
Keyword beef, beetroot, hearty soup, pork
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