Written by John Keife
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Wednesday, 28 March 2012 21:56 |
This is a delicious soup. If you love beets, you're certain to flip over this recipe. If you don't care for beets, you'll change your mind!
Submitted By: John K.
Ingredients:
- 3 TBS olive oil
- 3# beef short ribs
- 4 bay leaves
- 2 lg onions (white or sweet yellow)
- 2 carrots chopped fine
- 2 stalks celery chopped fine
- 4 cloves garlic diced
- 1 small tomato paste
- 8 medium-sized beets, skinned & shredded with food processor
- 2 quarts beef stock
- juice of 1-2 lemons
- handful of fresh dill minced or 1 TBS dried dill
- handful of fresh parsley minced
- salt & freshly ground black pepper
- 2 cups of shredded lettuce (optional)
- sour cream
Instructions:
- Into a large Dutch oven, heat olive oil and add ribs and bay leaves
- Brown ribs thoroughly, you may need to add another 2 TBS olive oil
- Remove ribs and cut bite pieces from the bones, reserve meat and bones
- Add onions, carrots and celery and simmer at low temperature until almost brown
- Add tomato paste and garlic and cook about 5 minutes stirring constantly
- At this point add the beets, stock and short ribs with meat
- Add lemon juice, dill, parsley, salt and black pepper
- Bring entire mixture to a boil and then immediately reduce heat to a simmer; this may cook 2 to 6 hours
- If using shredded lettuce, add to mixture about 1 hour before serving. Soup is delicious without lettuce
- Serve in soup bowls and have sour cream available for garnish
Serves 6
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Last Updated on Saturday, 22 August 2015 18:44 |