Meat Beetroot Soup (Handwritten Card)

Ingredients

• 1.1 kilogram beef brisket, soup brisket
• 2.1 kilogram beef soup bones
• 3.6 litre water
• 4.4 bunch beetroot, scrubbed
• 5.lemon juice, to taste; start with 1 cup
• 6.sugar and salt, to taste; start with 6 tablespoons sugar and 4 teaspoons salt
• 7.1.5 kilogram beef mince, for meatballs; prepared as for rissoles

Method

1. 1.Add the water to the meat and the bones. Let it come to the boil. Skim well. Simmer for 4 hours.
2. 2.Scrub your beetroot well, add to the pot. Skin and cook a good hour more.
3. 3.Prepare your mincemeat as for rissoles. Form into little balls. Remove the bones, meat and beetroot from the soup. Add your meatballs and also return your soup meat at this stage.
4. 4.Boil the soup up and skim once more. Skin and grate the cooked beetroot. Return to the soup.
5. 5.Season with lemon juice, sugar and salt. Start with 1 cup lemon juice, 6 tablespoons sugar and 4 teaspoons salt. Taste and adjust seasoning.
6. 6.Once the meatballs have been added to the soup, it must not cook for more than half an hour.

Notes

• Handwritten card variant of meat-beetroot-soup.yaml. Key differences: '4 bunches beetroot' (vs 16–17 large in typed), seasoning starts with 1 cup lemon juice + 6 Tbsp sugar + 4 tsp salt (vs ¾ cup of each in typed).
• Appears on page 69 of salads.pdf alongside Clear Chicken Soup handwritten card.