"A delicious slow cooked heart soup"
- 250 gs cooked beetroot cut into large dice
- 500 gs braising steak cut into 2cm cubes
- 1 litre beef stock
- 1 tbsp olive oil
- 1 green pepper, diced
- 2 medium carrots, diced
- 2 garlic cloves, sliced
- 1 large onion, chopped
- 200 gs tinned chopped tomatoes
- 200 gs shredded red cabbage
- 2 tsps lemon juice
- 2 tsps brown sugar
- 2 tbsps fresh dill, chopped
- 2 tbsps fresh parsley, chopped
- 2 medium potatoes, diced
STEP 1 – Place the beef and stock in a saucepan, bring to the boil, then cover and simmer gently for 1 hour and 15 minutes.
STEP 2 – After an hour of cooking time, heat the oil in a separate saucepan, add the green pepper, carrots, garlic and onion, then cover and cook for 15 minutes until soft. Add to the beef and stock.
STEP 3 – Add the potatoes, tomatoes and cabbage to the beef and stock, then cook for a further 20 minutes.
STEP 4 Add the cooked beetroot, lemon juice, sugar and herbs. Season to taste, then cook for a further 5 minutes. Remove from the heat, leave to stand for 3 minutes then serve.