Summary

Ingredients

• 250 g beef, (beef brisket)
• 50 g bacon, streaky
• 1 bunch soup greens
• 6 grains allspice
• 2 bay leaves
• 2 teaspoons salt
• 700 g beetroot, fresh
• 6 tablespoon vinegar, (apple cider vinegar)
• 1 teaspoon sugar
• 1 clove garlic

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Instructions

1. Beef broth: put beef, bacon and the washed and cleaned soup vegetables with bay leaves, allspice and 1 teaspoon salt in 1 l water, bring to the boil and skim. Let simmer for about 90 minutes over low heat. Pour the broth through a sieve and chill. Lift off the solidified fat.
2. Beetroot broth: Peel the beetroot, chop it roughly, pour it into 1.5 liters of water, bring to a boil and simmer for 10 minutes. Stir in vinegar and salt and let steep for 20 minutes. Pour the broth through a sieve.
3. Mix both broths together and season with sugar, salt and vinegar. Peel a clove of garlic to taste, chop it finely and stir into the broth before serving.