Russian Beetroot Soup

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 parsnip
• 500 g beetroot
• 2 onions
• 1 Garlic clove
• 1 tbsp butter
• 3 tbsp vinegar
• a pinch sugar
• Salt
• pepper (from grinder)
• 200 g white cabbage
• 2 tbsp Sour cream
• parsley (for garnish)

Instructions

1. 1.

   Peel and halve the onion. Peel the carrot and slice into rounds. Wash, trim, and cut the celery into pieces. Rinse the soup bones cold and combine 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 on low heat for approximately 1.5 hours.

2. 2.

   For the filling, peel and dice the celery. Peel the beetroot and cut into sticks. Dice the onions, mince the garlic. Remove the meat from the broth, trim off fat and sinew, and cut into strips or cubes. Strain the broth through a sieve.

3. 3.

   Heat butter in a large pot; sauté onions and garlic for about 3 minutes while stirring. Add celery and beetroot, cook together for another 3 minutes. Pour in the strained broth until vegetables are covered, add vinegar, sugar, salt, and pepper, then simmer gently on low heat for about 30 minutes.

4. 4.

   Shred or finely slice the white cabbage. Add it to the pot with the beetroot mixture, return the meat, pour more broth until everything is covered, and let simmer for another 30 minutes. Add additional broth if needed.

5. 5.

   Taste with vinegar, sugar, salt, and pepper. Serve on plates, topped with sour cream and parsley garnish.