Beetroot soup

Ingredients

• 1 kg of beef
• Soup bones
• 1 kilogram of onions
• Vegetables for soup
• clarified butter or neutral oil paint
• dill, rosemary, and thyme
• 500 g of white cabbage
• 200 g of red cabbage
• Two large glasses of beetroot or 1 kg of fresh vegetables
• A good amount of parsley (at least 3 bunches)
• 500 g of thick cream, mascarpone, or, if you prefer, yogurt

The dill is harvested, and the stems are not discarded.

The beef is cut into cubes approximately 5 cm in size and then seared.

However, it is important to avoid the formation of a dark crust.

Next, 1/4 of the meat and the onions, which are very finely chopped, are cooked separately. The onions are used to deglaze the pan.

The remaining finely chopped vegetables are also cooked.

Everything is then added to a large pot with the bones, dill stems, cumin, marjoram, and thyme, and then poured with cold water and cooked over low heat for about 1 hour.

The meat is removed, cut into small pieces (about 1-2 cm in size), and set aside.

The resulting broth is mixed and filtered through a fine sieve.

We also add white onions and red beets, and let it simmer with the meat for at least 30 minutes over very low heat.

This cooking time can also be extended without any problems, up to 2 hours.

Finally, we add the chopped dill and cream/yogurt.