Red Beet Soup in Silesian Style

Ingredients

• 300 g lean beef
• 250 g soup bones
• Salt
• 300 g sauerkraut
• 3 tbsp clarified butter
• 2 onions (thinly sliced)
• 1 bay leaf
• pepper (ground)
• 1 clove garlic (crushed)
• 0.5 tsp cumin (ground)
• 1 tsp dried thyme
• 100 g beetroot (pureed with 6 tbsp beet juice in a blender)
• 2 tsp sugar
• 2 tbsp butter
• 3 tbsp Flour
• 200 g Sour Cream
• 2 tsp dill sprigs (chopped)

Instructions

1. 1.

   Cook a clear, lightly salted broth from the beef and soup bones. Cool it. Simmer slowly for 1 hour. Remove the meat and slice into small strips.

2. 2.

   Melt clarified butter in a pot. Add sauerkraut, onions, bay leaf, pepper, cumin, sugar, thyme. Pour in 2 cups of water and simmer covered for about 20 minutes.

3. 3.

   Meanwhile melt butter in a pan. Sprinkle flour and stir until it turns pale yellow. Deglaze with some broth while whisking vigorously. Simmer on low heat for 10 minutes to thicken.

4. 4.

   Add the remaining broth to the sauerkraut. Add garlic and beet puree, then stir in the roux. Simmer another 10 minutes, add the meat back in, and season with salt.

5. 5.

   Stir in sour cream and dill.

6. 6.

   Serve by spooning onto plates and topping each serving with 1–2 tbsp of sour cream.