Red Beet Soup

Name: Red Beet Soup
Ingredients: 1 lb. (more or less) lamb shanks or neck bones; 3 to 4 medium onions, diced; 1 Tbsp. oil (vegetable or olive); 5 to 7 black peppercorns; 5 to 7 whole allspice; 1/4 to 1/2 tsp. dried thyme leaves; 1/4 to 1/2 tsp. salt; 1 large bay leaf or 2 small; 4 to 6 qt. water; 5 to 6 medium red beets with leaves; 1 medium lemon; 1 to 2 Tbsp. butter

12 ingredients

12 steps

Ingredients

1 lb. (more or less) lamb shanks or neck bones
3 to 4 medium onions, diced
1 Tbsp. oil (vegetable or olive)
5 to 7 black peppercorns
5 to 7 whole allspice
1/4 to 1/2 tsp. dried thyme leaves
1/4 to 1/2 tsp. salt
1 large bay leaf or 2 small
4 to 6 qt. water
5 to 6 medium red beets with leaves
1 medium lemon
1 to 2 Tbsp. butter

Directions

1

Brown shank or neck pieces in a large pot with the oil.
2

Turn over and add onions.
3

Lower heat and cook until onions soften (10 minutes).
4

Add salt and spices.
5

Cover with water.
6

Bring to a boil.
7

Lower heat and simmer uncovered until meat is tender (about 1 1/2 hours).
8

Wash beets.
9

Peel and cut roots and add to soup. Clean leaves and stems discarding tough or damaged leaves.
10

Cut stems in 1-inch pieces.
11

When beets are almost tender, add stems. Continue cooking until beets and stems are tender.
12

The meat should almost fall off bones.