Clint's Beetroot Soup

Ingredients for 10 servings:

• 1 kg beetroot, pre-cooked, peeled
• 1 bunch of soup vegetables
• 2 thick leg slices, together approx. 300-500 g
• 2 cups sour cream
• 4 m.-sized potatoes
• 1 pinch of salt
• 1 pinch(s) of pepper
• 2 bay leaves
• 5 grains of allspice
• 1 bunch of parsley, also frozen in winter
• 3 tbsp rapeseed oil
• 3 liters of water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

with homemade meat broth

To make the meat broth, sear the leg pieces in a large pot with oil and then deglaze with 3 liters of water. Bring the water to a boil. Add the allspice, bay leaves, and about 1/3 of the soup vegetables and simmer for about 1 hour. Then remove the leg pieces from the pot and strain the broth through a sieve so that only the clear meat broth remains. The allspice, bay leaves, and drained soup vegetables are no longer needed and can be discarded. Now chop or finely dice the meat from the leg pieces, the beetroot, potatoes, and the rest of the soup vegetables and add them to the meat broth. Bring to a boil, simmer for 15-20 minutes, and season with salt and pepper. Serve the beetroot soup hot with a dollop of sour cream, finely chopped parsley, and a slice of white bread.