Description
A tart and spicy winter soup to warm the soul!
Ingredients
Scale
- 4 large or 6 small beets, peeled and halved
- 1 pound meaty beef bones
- 1 medium carrot, trimmed and peeled
- 1 medium parsnip, trimmed and peeled
- 1 large onion, peeled and halved
- 1 leek, white and green parts, trimmed, halved lengthwise and rinsed
- 1 long celery stalk
- 3–4 dried mushrooms
- 10 cloves garlic, peeled but left whole
- 1 bay leaf
- 1 large pinch of dried marjoram
- 6 peppercorns
- About 12 cups of water, depends on the size of your pot
- Juice of 1 lemon, or about 4 tablespoons
- Salt and pepper
Instructions
- Add the beets, beef bones, carrot, parsnip, onion, leek, celery, mushrooms, garlic, bay leaf, marjoram, and peppercorns to a Dutch oven or stockpot
- Add enough water to the pot to cover the ingredients
- Bring to a boil, reduce heat and simmer for about two hours
- Skim off foam as it appears
- Strain the soup through a colander
- If it tastes watery, cook it down a bit to concentrate the favors
- Add lemon juice and season to taste with salt and pepper, it should taste garlicky and tart
- Serve the clear, hot soup in bowls or cups for sipping