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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Beet Soup Ingredients:
1/2 pound beef short ribs |
1/4 pound veal, bone in |
12 cups of water - approx |
6 stock cubes - beef |
2 cloves garlic, minced |
1/2 tsp sea salt |
1 tbsp pepper |
1 tsp whole allspice |
1/8 cup fresh basil |
4 beets, julienned |
1/4 head of cabbage - shredded |
1 cup white vinegar |
8 ounces v8 juice |
Directions:
1. In a large stock pot combine:
2. Short ribs, veal, water, beef bouillon (I like OXO low sodium packets), garlic, salt, pepper, allspice and half of the fresh basil
3. Bring to a boil and then reduce heat to about medium stirring occasionally for a couple of hours.
4. Add beets, cabbage, vinegar (I actually prefer more to my taste), V8 (if desired)and the rest of the basil. Also you can add more salt and pepper to taste (if you wish) and water (if needed) and then bring to a boil again
5. Reduce heat to medium low stirring occasionally until the vegetables soften.
6. Lower temperature to a simmer. I put it on a very low temperature to keep the soup hot but so it won't burn overnight or for several hours at time.
7. Remove meat bones (separate the meat if you wish and keep in the soup)
8. Serve with a tbsp of sour cream for garnish if desired
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