Red Beet Soup - cooking recipe

Ingredients

1 lb. (more or less) lamb shanks or neck bones
3 to 4 medium onions, diced
1 Tbsp. oil (vegetable or olive)
5 to 7 black peppercorns
5 to 7 whole allspice
1/4 to 1/2 tsp. dried thyme leaves
1/4 to 1/2 tsp. salt
1 large bay leaf or 2 small
4 to 6 qt. water
5 to 6 medium red beets with leaves
1 medium lemon
1 to 2 Tbsp. butter

Preparation

Brown shank or neck pieces in a large pot with the oil.
Turn over and add onions.
Lower heat and cook until onions soften (10 minutes).
Add salt and spices.
Cover with water.
Bring to a boil.
Lower heat and simmer uncovered until meat is tender (about 1 1/2 hours).
Wash beets.
Peel and cut roots and add to soup. Clean leaves and stems discarding tough or damaged leaves.
Cut stems in 1-inch pieces.
When beets are almost tender, add stems. Continue cooking until beets and stems are tender.
The meat should almost fall off bones.