Beetroot Soup

Ingredients

• 400 g beef soup meat (e.g., brisket)
• 2 l water
• 1 onion
• 150 g celery root
• 1 bay leaf
• 1 firm potato (ca. 150 g)
• 0.25 head white cabbage (ca. 300 g)
• 1 large beetroot (ca. 200 g)
• 1 Carrot
• 1 Tbsp clarified butter
• 1 tbsp Tomato Paste
• 1 tbsp wine vinegar
• Salt
• Pepper (ground freshly)
• 60 g sour cream

Instructions

1. 1.

   Rinse the meat and cover it with water in a pot. Bring to a boil and simmer gently for about 2 hours until the meat is tender. Skim off foam as needed and add more water if necessary.

2. 2.

   Peel and halve the onion. Peel, roughly cube the celery root, and add both along with the bay leaf to the broth after about an hour.

3. 3.

   Remove the cooked meat from the broth and use a slotted spoon to take out the vegetables and bay leaf. Let the meat cool.

4. 4.

   If needed, skim off fat from the broth and reduce it slightly if desired. Peel and cut the potato into sticks or cubes. Clean the cabbage, remove the core, and cut the leaves into pieces or strips. Cook both in the beef broth for about 15 minutes.

5. 5.

   Peel the beetroot and carrot and cut them into strips, small cubes, or grate as preferred. Sauté together in hot clarified butter with occasional stirring for 2–3 minutes. Add tomato paste and vinegar. Cover and steam almost until done for 5–10 minutes, adding a little broth if needed.

6. 6.

   Cut the cooled meat into cubes or strips and add to the soup. Stir in the beetroot mixture and let everything simmer together for a few more minutes. Season with salt and pepper.

7. 7.

   Serve on plates, garnished with a dollop of sour cream.