Beetroot Soup with Beef Recipe

Origin: Latvia Period: Traditional

Ingredients

450g beef, cubed
1 celery stick, chopped
2 medium carrots, chopped
1 bunch parsley, chopped
1 medium onion, chopped
450g beetroot, grated
1 tbsp plain flour
1 tbsp sour cream
1 tbsp red wine vinegar
salt and freshly-ground black pepper, to taste
2.4l beef stock

Beetroot Soup with Beef Preparation:

Method:

Add the beef and stock to a pan. Bring the mixture to a boil, reduce to a simmer and cook for 20 minutes before stirring-in the celery, carrots, parsley, onions and beetroot. Return to a simmer and cook for a further 30 minutes.

At the end of this time whisk the flour into the sour cream. Add to the soup and stir to combine then season with the vinegar, salt, and black pepper. Return to a simmer and cook for 5 minutes, or until heated through. Serve ladled into soup bowls.

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