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beef flanken water salt carrot celery root onion berries beets butter onions parsnip cabbage carrot potatoes freshly ground black pepper well garlic lemon sour cream dill parsley
Viewed: 62 - Published at: 8 years agoIngredients
- 2 pounds beef flanken or short ribs
- 3 quarts of water
- 2 teaspoons coarse sea salt
- 1 medium carrot, scraped
- 1 medium celery root, peeled, 1/4 cut out for broth, remaining cut in 1/2-inch cubes
- 1 medium onion, unpeeled, stuck with several cloves
- 8 whole allspice berries
- 3 medium-large beets, without tops
- 2 tablespoons butter or vegetable oil
- 2 large onions, coarsely chopped
- 1 medium parsnip, peeled, cut into 1/2-inch cubes
- 2 medium turnips, cut in 1/2-inch cubes, or 2 cups chopped cabbage
- 1 large carrot, cut in 1/2-inch cubes
- 2 medium potatoes, cut in 1/2-inch cubes
- 1/2 teaspoon freshly ground black pepper
- 1 well-rounded tablespoon tomato paste
- 8-10 large garlic cloves, crushed
- Juice of 1/2 lemon, or more to taste
- 3/4-1 cup sour cream or yogurt
- 3 tablespoons finely chopped dill
- 3 tablespoons finely chopped parsley
Method
- In a 5-6 quart pot, bring meat and water to boil over high heat.
- Reduce to simmer and skim of foam.
- When foam stops rising, add salt, carrot, 1/4 celery root, whole onion and allspice; simmer gently, partially covered for 1 1/2 to 2 hours, or until meat falls of the bone.
- Preheat oven to 400F.
- Scub beets, wrap in foil and bake for an hour, or until just tender.
- Poke through foil with skewer to check for doneness.
- Peel beets; shred on coarse side of grater.
- When meat is very tender, remove, strip off bones, and cut into small cubes.
- Place in bowl; cover with foil.
- Strain broth.
- Rinse out pot.
- Place pot over medium heat, warm butter, and saute onion 2-3 minutes.
- Add cubed celery root, parsips, turnips and carrot.
- Saute 5 minutes.
- Add strained broth, potatoes and shredded beets.
- Bring to a boil.
- Reduce to simmer, uncovered, for 10 minutes, or until vegetables are tender.
- Just before serving, while soup is simmering gently, stir in garlic and lemon juice.
- Remove from heat immediately.
- Serve pipping hot in flat bowls with dollop of sour cream and generous sprinkling of parsley and dill.
