In eastern Europe, cooking frugally with full flavor is an everyday activity inasmuch as it is for special occasion. Beet root soup is a good example because it is hearty and full of flavor that comes from fresh beet root cooked and added to beef stock creating a rich soup.
Begin by starting with beef stock - 4/5cups poured into a large stock pot. To that, add one whole onion chopped sauteed in butter or olive oil or even beef fat as that would be the traditional means for cooking the chopped onion.
Once the onion is browned on the edges, add it to the beef stock. Next, drop in a pinch of salt along with a mix of dried herbs: rosemary, oregano and mint.
Lastly, wash and peel two large fresh beet root cut into chunks or shredded to be added directly to the beef stock with onion. Cover and simmer for 2 hours on low heat. Serve along with a rolled pancake filled with hot ground meat and or a side of blood sausage.
* a richer flavor will come through if you prepare the stock the day before...
~Tutti a Tavola!
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