Beef Soup with Red Beet

Ingredients

• 1 onion
• 1 Carrot
• 1 stalk Celery
• 1 kg soup bones
• 750 g beef (for cooking; e.g., shoulder)
• 1 tsp salt
• 1 tsp peppercorns
• 1 tsp juniper berries
• 1 bay leaf
• 200 g waxy potatoes
• 1 Carrot
• 500 g red beet
• 1 onion
• 1 tbsp Vegetable oil
• 1 bay leaf
• pepper (ground)
• 2 tbsp vinegar

Instructions

1. 1.

   Peel and halve the onion. Peel the carrot and slice it. Wash, trim, and cut the celery into pieces. Rinse the soup bones cold and combine them with the beef, onion, carrots, celery, salt, peppercorns, juniper berries, and bay leaf in about 1.5 liters of water; bring to a boil. Simmer gently over low heat for approximately 1.5 hours.

2. 2.

   Remove the meat from the broth, trim off fat and sinew, and slice it thinly.

3. 3.

   For the vegetable mix, peel the red beet, potatoes, and carrots and cut them into bite-sized pieces.

4. 4.

   Dice the onion finely and sauté it in a pot with 2 tablespoons of oil until translucent. Add the vegetables and cook briefly. Pour in the broth, add the seasonings, and simmer over medium heat for 20-25 minutes. Season with salt, pepper, and vinegar; add the sliced meat and serve in preheated soup bowls.

5. 5.