Red Beet Soup Recipe

Name: Red Beet Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. (more or less) 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

Servings: persons

1 lb. (more or less) 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

1
Brown shank or neck pieces in a large pot with the oil.
2
Turn over and add onions.
3
Lower heat and cook until onions soften (10 minutes).
4
Add salt and spices.
5
Cover with water.
6
Bring to a boil.
7
Lower heat and simmer uncovered until meat is tender (about 1 1/2 hours).
8
Wash beets.
9
Peel and cut roots and add to soup. Clean leaves and stems discarding tough or damaged leaves.
10
Cut stems in 1-inch pieces.
11
When beets are almost tender, add stems. Continue cooking until beets and stems are tender.
12
The meat should almost fall off bones.

627

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb. (more or less) lamb shanks or neck bones, 3 to 4 medium onions, diced, 1 Tbsp. oil (vegetable or olive), 5 to 7 black peppercorns, and more.

Yes, Red Beet Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Beet Soup

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