This soup is almost a complete meal.
1 kg of beef for soup
250 g of lean smoked pork, without bone
1 bay leaf
6 allspice seeds
1 head of garlic, salt and thyme
8 medium-sized beetroot
1 cup of chopped cabbage
2 large onions, chopped
3 large potatoes, peeled and halved
6 tomato halves, seeded and chopped
1 cup of cooked white beans
1 tablespoon of vinegar
1 tablespoon of caraway seeds
5 sausage links, cut
1 tablespoon of butter
sour cream
This soup is almost a complete meal.
1 kg of beef for soup
250 g of lean smoked pork, without bone
1 bay leaf
6 allspice seeds
1 head of garlic, salt and thyme
8 medium-sized beetroot
1 cup of chopped cabbage
2 large onions, chopped
3 large potatoes, peeled and halved
6 tomato halves, seeded and chopped
1 cup of cooked white beans
1 tablespoon of vinegar
1 tablespoon of caraway seeds
5 sausage links, cut
1 tablespoon of butter
sour cream
Place the beef and pork in a large pot
Cover with 2 1/2 liters of water and let it boil
Cook for 15 minutes
Remove any fat from the top; add the bay leaf, allspice seeds, garlic, salt, thyme, and, if possible, also some leek and carrot
Simmer in a covered pot, slowly, for 2 hours
Cook 7 of the beetroot, without peeling, either in the soup or separately
Peel the remaining beetroot and grate, mixing with 3 tablespoons of water: this is to give it color and should be added only at the end
When the 7 beetroot are soft, peel and cut into small pieces
Add the beetroot to the soup along with the cabbage, onions, and potatoes
Remove any fat, salt, thyme, garlic, leek, and carrot; if desired, you can chop and return it to the soup
Add the tomatoes to the soup with the white beans
The vinegar and caraway seeds
Simmer for another hour
Remove any excess fat
Cut the meat into small pieces
Thicken the soup with golden flour in butter; let it boil again
Add the beetroot pulp to give it a red color
Serve hot in large soup bowls
Serve with a bowl of sour cream
Makes 3 liters.
