Hearty Beetroot Meat Soup

Thick, satisfying, appetizing, beautiful, for the whole family! Classic hot beet soup with meat is a soup that is very similar to borscht, only without the addition of cabbage. Despite this, it turns out not empty at all, as it might seem at first, but rich, aromatic and very tasty!
cook time: 1h
Noah Merrick
Hearty Beetroot Meat Soup

Nutrition Facts (per serving)

125
Calories
7g
Fat
10g
Carbs
5g
Protein

Ingredients (8 portions)

Basic:

Garlic 2 clove
Salt to taste
Potato 4 pc
Bay leaf 2 pc
Beet 2 pc
Carrot 1 pc
Bulb onions 1 pc
Vegetable oil 2 tbsp
Pork 500 g
bell pepper 1 pc
Greenery to taste
Allspice 3 pc
Lemon acid 0.2 tsp
Tomato sauce 1 tbsp
Roots 1 tbsp

Recipe instructions

Step 1

Step 1
How to cook hot classic beetroot soup with meat? Prepare your food. If necessary, defrost the meat by transferring it from the freezer to the bottom shelf of the refrigerator. Pork neck or tenderloin are suitable, but it is better to take the meat on the bone, then the taste of the soup will be more intense. In this case, boil it in one piece. When the pork is tender, remove it from the pan with a slotted spoon, shred it, remove the bone, and return it to the broth.

Step 2

Step 2
Pour clean filtered water into the pan. Do not use tap water as this will negatively affect the taste of the dish. Rinse the pork pulp, dry it, cut off excess fat and films. Cut into small pieces. Transfer to a saucepan. Add ground dry roots (celery root, parsley). Add some salt. When it boils, reduce the heat to low and simmer for about 40-60 minutes until the pork is cooked through. Donʼt forget to skim off any foam that forms.

Step 3

Step 3
Rinse the peeled onion and knife with cold water, so the onion juice will not irritate the mucous membranes of the eyes. Cut into small cubes. Wash the carrots thoroughly to remove any dirt using a brush. Peel the skin with a knife or vegetable peeler. Also finely cut into cubes. Pour vegetable oil into the pan for frying. Reheat. First fry the onion until golden, then add the carrots and sauté the vegetables over low heat until soft (about 2-3 minutes).

Step 4

Step 4
Wash and peel the beets. Cut it into thin slices. Send to vegetable frying. Stir-fry for about 5 minutes more until softened. To speed up the process, you can use ready-made boiled beets in vacuum packaging. You can not stew it, but simply cut it and add it to the soup 5-7 minutes before the end of cooking.

Step 5

Step 5
Also wash the bell peppers and dry them with paper towels. Cut in half, remove the middle with seeds. Cut into strips and place in a frying pan. Add bay leaf, citric acid (at the tip of a teaspoon), tomato sauce, allspice. Fry the vegetables over low heat for about 3 minutes, stirring. Instead of citric acid, you can add a tablespoon of lemon juice.

Step 6

Step 6
Pour a glass of boiled water into the pan. Cover with a lid and simmer over low heat for about 10 minutes after boiling.

Step 7

Step 7
When the vegetables have steamed and become soft, place them in a saucepan with meat broth.

Step 8

Step 8
Wash and peel the potatoes. Cut into small cubes. Add to soup. Cook over medium heat until tender, about 10 minutes (it should break easily when pressed with a spoon).

Step 9

Step 9
Peel the garlic. Pass it through a garlic press and add to the soup. Cook for another 3 minutes.

Step 10

Step 10
Wash, dry fresh herbs, chop with a knife. Place in a saucepan. Or add dry dill. Stir. Turn off the heat and let the beetroot stew sit for 15 minutes, covered.

Step 11

Step 11
Now pour into plates, sprinkle with chopped fresh herbs (dill, parsley, green onions), add a spoonful of sour cream (any fat content) and serve. Bon appetit!

Additional rubrics

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