Beetroot and Ham Soup

Beetroot and Ham Soup

This Recipe is great my children love this soup and I always double it to make a huge pot and freeze it into meals for us. If I give the kids a choice of which soup they want for lunch on the weekends Liam and Brianna always say the red soup. And as always you can hide lots of vegetables init and they won’t know what they are really eating.

3 large Beetroot

2lt water, approx

1 ham hock

15gm butter

5 cloves garlic, crushed

1 large onion, chopped

1 medium potato, chopped

1 medium carrot, chopped

2 medium tomatoes

¼ small cabbage, chopped

1 lemon, juiced

½ cup sour cream

2 Tbsp parsley. Garnish

Place the ham hock in a large pot and cover with water, place on the stove and bring to the boil, simmer for 2 hours or until the meat is falling off the bone. Top with water if required.

Meanwhile place the beetroot into a saucepan with water covering them, bring to the boil, reduce the heat and cook for about 30 minutes or until tender, drain; cool then peel and chop.

Chop all the other ingredients so they are ready for when the stock is ready.

When the stock is ready take the ham hock out of the stock and leave on a plate to cool. Strain the stock into a bowl to use when ready.

Melt the butter in the large saucepan you made the stock in and add the chopped onion and garlic. Cook for a few minutes then add the remaining vegetables, lemon juice, 1tsp salt, some ground black pepper and stock. Bring to the boil; simmer for 30 minutes, until the vegetables are tender.

While you are waiting for that to boil take the ham hock and discard the thick skin that is around the meat then take off all the meat, strip into shreds. When the vegetables are tender, puree. (If you have a hand blender this is the best way as you are not handling hot liquid.)

When the soup is puréed add the shredded ham. Taste the soup to check the seasoning and season to taste.

Serve in bowls garnishing with the sour cream and parsley.