While in eastern Europe, I learned how to make and to eat beet root soup. It is very good on a winter evening; hearty and full of flavor and that flavor comes from fresh beet root cooked in beef hock with bone in for creating a rich beef stock.
Begin by chopping one whole onion to saute in butter and olive oil or beef fat as that would be the traditional means for cooking the onion. I recommend using a deep soup pot, on med heat to saute in.
Once the onion is browned on the edges, push it aside to add the beef hock which should be browned before adding 4 cups of water. Then add a pinch of salt along with dried herbs: rosemary and mint.
Lastly, wash and peel two large fresh beet root and cut into chunks or even shredded adding directly to the beef hock stock. Cover and simmer for 2 hours on low heat. Serve along with a rolled pancake filled with hot ground meat.
* a richer flavor will come through if you prepare the stock the day before...
~Tutti a Tavola!