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  Added: Apr 11, 2006  •  Visited (990)  •  Print version Print this recipe (61)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
Clear Beet Soup
What You Need:
  • ˝ pound fresh beef brisket, in 1 piece
  • 2 quarts cold water
  • 2 thin slices lean bacon, cut into 1-inch pieces
  • 1 medium-sized onion, peeled and quartered
  • 1 medium-sized parsnip, peeled and coarsely chopped
  • 1 medium-sized carrot, scraped and coarsely chopped
  • 1 medium-sized garlic clove, peeled and coarsely chopped
  • ˝ small parsley root, peeled and coarsely chopped
  • 1 small bay leaf
  • 1 teaspoon salt
  • Freshly ground black pepper

  • 2 pounds medium-sized firm young beets, peeled and coarsely grated
  • 5 cups cold water
  • 2 tablespoons red wine vinegar
  • 1˝ teaspoons salt
  • 1 tablespoon strained fresh lemon juice
  • 1 teaspoon sugar

  • How To Cook:
    1. Combine the beef brisket and 2 quarts of cold water in a heavy 4- to 5-quart enameled or stainless-steel casserole. Bring to a boil over high heat, meanwhile skimming off the foam and scum as they rise to the surface.

    2. Add the bacon, onion, parsnip, carrot, garlic, parsley root, bay leaf, 1 teaspoon salt and a few grindings of pepper. Then reduce the heat to low and simmer partially covered for about 2 hours, or until the brisket is tender and shows no resistance when pierced deeply with the point of a small skewer or knife.

    3. With tongs or a slotted spoon, transfer the brisket to a plate and drape foil over it to keep it warm. Strain the contents of the casserole through a fine sieve into a deep bowl, pressing down hard on the bacon bits and vegetables with the back of a spoon to extract all their juices before discarding them.

    4. With a large spoon, skim off and discard as much of the surface fat as possible. Return the stock to the casserole.

    5. In a 3- to 4-quart enameled or stainless-steel saucepan, bring the gratedbeets and 5 cups of cold water to a boil over high heat. Reduce theheat to moderate and cook uncovered for 10 minutes.

    6. Then reduce the to low, stir in the vinegar and 1 teaspoon of the salt, and simmer, partiallycovered, for 30 minutes. Strain the stock through a fine sieve intoglass or ceramic bowl, pressing down hard on the beets with the back of aspoon to extract all their juices before discarding them.

    7. The beet and beef stocks may be set aside at this point if you wish touse the brisket to make paszteciki, pasties usually accompanyingthe soup.

    8. Just before serving, combine the stocks, add the remaining ˝ teaspoon of salt, the lemon jiuce and sugar, and bring to a boil over high heat.

    9. Taste for seasoning and serve at once from a heated tureen or,individual soup plates. If you have not prepared paszteciki, the brisket may be sliced and served with the soup.
    Serving Size: 8 to 10
     This recipe is also available in:
    Cuisine » Europe » Poland
    Main Ingredient » Vegetables » Beet
    Main Ingredient » Vegetables » Parsnip
    Dish » Soup


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