Slow Simmered Beef Soup With Beets And Potatoes |
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Prep Time: 0 Minutes Cook Time: 360 Minutes |
Ready In: 360 Minutes Servings: 6 |
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Slow simmering tenderizes the stew meat and brings out the delicious warmth and flavor of this nurturing soup. Beets and potatoes add depth of flavor while the apple cider vinegar creates a slightly acidic broth that coaxes nourishing minerals out of the beef bones. Read more . A perfect soup for cool fall or winter nights. If desired, top with a dollop of sour cream. Ingredients:
1 to 1 1/4 pounds beef marrow bones |
4 cups water |
1 pound lean stew beef, cut into cubes |
2 bay leaves |
1 tablespoon apple cider vinegar |
2 medium beets, peeled and chopped |
2 medium red potatoes, chopped |
1 medium yellow onion, chopped |
sea salt, to taste |
ground pepper, to taste |
1/2 cup fresh parsley, chopped |
Directions:
1. Put the marrow bones, water, beef, bay leaves and vinegar in a large soup pot.
2. Bring to a boil, then reduce the heat to low. Skim off any foam that rises to the top.
3. Simmer the soup slowly, covered, for 3 hours.
4. Add the beets, potatoes, onion, sea salt and pepper, and continue to slowly simmer, covered, for an additional 3 hours.
5. To serve, remove the bones. If desired, allow the soup to chill then skim the fat from the top of the soup.
6. Reheat and serve garnished with parsley.
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