John Myers
Spicy Beetroot Soup on Beef Broth
The perfect spicy beetroot soup on beef broth recipe with a picture and simple step-by-step instructions.
Also:
- 2 Shallots
- 2 Garlic cloves
- 2 Bay leaves
- 3 Allspice grains
- 2 Dry boletus mushrooms
- 2 Sea salt from the mill
- 2 Black pepper from the mill
- 1 tsp Marjoram, freeze-dried to preserve the aroma
- 1 tsp Brown sugar
- 2 tbsp Mazzetti Condimento Bianco
- 900 ml Beef broth
- 900 ml Flowers cut out of white radish for garnish.
- Fresh basil for garnish
- Wash, peel and dice the beetroot and place in a saucepan. Pour hot water over them so that the vegetables are completely covered.
- Peel shallots, cut in half and add them with bay berries, allspice and porcini mushrooms and cook gently over medium heat until the beetroot is cooked through.
- Just before the end of the cooking time, add the beef stock and garlic. Simmer the soup very gently. Season to taste with marjoram, salt, pepper, sugar and vinegar and let it steep for a moment.
- Divide the beetroot cubes into cups and pour the clear beetroot soup over them. Served garnished with “flowers” and basil.
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