Red Beet Soup
A hearty and vibrant red beet soup with tender lamb, aromatic spices, and fresh beets, perfect for comforting meals and rich in flavors suited for family dinners.
Ingredients
- 1 lb. lamb shanks or neck bones ⓘ
- 3 to 4 medium onions, diced
- 1 Tbsp. oil (vegetable or olive) ⓘ
- 5 to 7 black peppercorns ⓘ
- 5 to 7 whole allspice ⓘ
- 1/4 to 1/2 tsp. dried thyme leaves ⓘ
- 1/4 to 1/2 tsp. salt
- 1 large bay leaf or 2 small ⓘ
- 4 to 6 qt. water ⓘ
- 5 to 6 medium red beets with leaves
- 1 medium lemon ⓘ
- 1 to 2 Tbsp. butter ⓘ
Instructions
- Brown the lamb shanks or neck bones in a large pot with the oil.
- Turn the meat over and add the diced onions.
- Lower the heat and cook until the onions soften, about 10 minutes.
- Add salt, black peppercorns, allspice, and dried thyme leaves.
- Cover with water and bring to a boil.
- Lower the heat and simmer uncovered until the meat is tender, about 1 1/2 hours.
- Wash the beets thoroughly.
- Peel the beets and cut the roots, then add them to the soup.
- Clean the beet leaves and stems, discarding tough or damaged leaves.
- Cut the stems into 1-inch pieces.
- When the beets are almost tender, add the stems to the soup.
- Continue cooking until the beets and stems are tender and the meat is falling off the bones.
- Squeeze the lemon and add the juice to the soup.
- Stir in 1 to 2 tablespoons of butter before serving.
Nutrition & Diet Analysis (per serving)
709
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).