Beetroot Soup Moscow Style
Description
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450g beef brisket 2 litres (8 cups) water 1.5 litres (6 cups) beef stock 30g (3 tbsp) unsalted butter 60g (1/3) onion (finely diced) 700g beetroot (peeled and cut into 5cm long strips 5mm thick) 45ml (3 tbsp) red wine vinegar 1 tsp sugar 120g (2 medium) tomatoes (peeled, seeded and roughly chopped) 2 tsp flaky sea salt |
1/2 tsp freshly ground black pepper 1.5 litres (6 cups) reserved liquid from cooking brisket 120g (1/4 small) cabbage (core removed and finely shredded) 110g slab ham (cut into 1cm dice) 110g (1-2) beef frankfurter (cut into 1cm dice) 4 parsley stalks 4 bay leaves 45g (4 tbsp) sour cream 2 tbsp finely sliced chives |
· To cook brisket: Place brisket into a medium-sized pot with water and beef stock and place on high heat. Bring to the boil and remove scum from surface. Reduce heat, cover pot with a lid and simmer for 4 hours or till brisket is very tender and beginning to fall apart. You may need to add more water to keep brisket covered while it is cooking. Drain and reserve cooking liquid. Cool brisket and cut into 1cm dice.
· Place a large saucepan over a medium heat. Add butter and melt. Add onion and cook for 4-5 minutes or till onion is soft but not browned.
· Add beetroot, vinegar, sugar, tomatoes, salt, pepper and 100ml of the reserved brisket cooking liquid.
· Cover with a lid and simmer undisturbed for 50 minutes or till beetroot is tender.
· Tie parsley stalks and bay leaves together with culinary string { or place into a herb sock} and add to saucepan with the remaining 1.4 litres of reserved brisket cooking liquid plus the cabbage, ham, brisket and frankfurter. Place over medium heat and bring to the boil. Reduce heat and simmer for 30 minutes or till cabbage is tender and soup is syrupy.
· Serve immediately or cool and refrigerate for up to 3 days. Reheat to serve.
· Ladle into warmed soup bowls, top with a generous dollop of sour cream and sprinkle with chives.
