An unusual group of produce to pair—but trust us—this warm, hearty soup will become your winter staple!
Directions
- Season the beef ribs well with salt and pepper. In a large saucepan or enamel pot, heat a half of olive oil over a medium heat and brown the beef ribs on each side. Remove from pot and set ribs aside. There should be some rendered beef fat in the pan, if not add a little extra olive oil and cook the onion carrots and garlic until they start to soften.
- Add the beetroots and stir for a minute, return the beef ribs to the pan then add two litres of water, a teaspoon of the red wine vinegar, and a good pinch of salt and some black pepper.
- Increase heat and bring soup to a robust simmer, then reduce heat and let the soup gently bubble for about 30 minutes. Meanwhile, heat a frypan over medium heat and dry toast the buckwheat until it starts to smell fragrant and nutty, about two to three minutes.
- Add the buckwheat to the soup, and continue to simmer until beef is tender, about 40 minutes.
- Remove beef from soup and cut off the meat from the bones, dice and return to the pan. Taste the soup for seasoning and add a little more of the red wine vinegar if needed. Stir through the dill and serve with a generous spoon of yoghurt or sour cream–enjoy!
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If you buy your beetroots with tops, the smaller younger leaves and stalks can be added to the soup, cut the stalks and cook with the onion and carrot, then stir through the chopped leaves when you add the buckwheat.
