Clint`s Beetroot Soup

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs
Course Soup
Cuisine European
Servings (Default: 10)

Ingredients

  • 1 kg beetroot, pre-cooked, peeled
  • 1 bunch soup greens
  • 2 thick leg slices, together about 300-500 g
  • 2 cups sour cream
  • 4 medium potato (s)
  • 1 pinch (s) salt
  • 1 pinch (s) pepper
  • 2 bay leaves
  • 5 grains allspice
  • 1 bunch parsley, also frozen in winter
  • 3 tablespoon rapeseed oil
  • 3 liters water
Clint`s Beetroot Soup
Clint`s Beetroot Soup

Instructions

  1. To make the meat broth, sear the leg slices in a large saucepan with oil and then deglaze with 3 liters of water. Bring the water to a boil. Add allspice, bay leaves and about 1/3 of the soup greens and simmer for about 1 hour. Then take the leg slices out of the pot and pass the broth through a sieve so that only the clear meat broth remains. Allspice, the bay leaves and the leached soup vegetables are no longer needed and can be disposed of.
  2. Now cut the meat of the leg slices, the beetroot, potatoes and the rest of the soup greens into small or small cubes and add to the meat stock. Bring to the boil, cook for 15-20 minutes and season with salt and pepper. Serve the beetroot soup hot with a dollop of sour cream, chopped parsley and a slice of white bread.

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