About this recipe:This takes some time, but is well worth the effort. I use a food processor. It is a hearty soup, great on a cold winter night. Serve hot, topped with soured cream.
1.3kg bone-in beef shin
2 tablespoons vegetable oil
1 onion, chopped
250g carrots, cut into 2.5cm pieces
2 sticks celery, cut into 2.5cm pieces
1/3 medium cabbage, shredded
500g beetroot, peeled and grated
250ml tomato juice
1 tablespoon lemon juice
2 teaspoons caster sugar
2 teaspoons salt
1/8 teaspoon ground black pepper
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Method Prep:20min › Cook:3hr › Ready in:3hr20min
In a large pot over medium heat, brown beef in oil. Stir in onion and water, reduce heat and simmer, covered, 2 hours, until meat is tender.
Remove meat from stock and set aside to cool slightly. Stir carrots, celery, cabbage, beetroot, tomato juice, lemon juice, sugar, salt and pepper into stock. When meat is cool enough to handle, cut meat from bone and into bite-size pieces and return to soup. Simmer until vegetables are tender, 20 to 30 minutes.