Equipment
Ingredients
Vegetables
- 500 g beets, shredded
- 200 g beet greens, washed and chopped
- 200 g parsnips, shredded
- 100 g yellow onion, shredded
- 225 g carrot, shredded
- 475 ml broccoli rabe, chopped, stems removed
- 475 ml spinach, chopped, stems removed
- 10 g parsley, chopped, leaves removed
- 475 ml escarole, chopped, stems removed
- 700 ml swiss chard, chopped, stems removed
For Roasting
- 60 ml vegetable oil
- 12 g salt
- 6 g black pepper
- 1810 g beef short ribs
For Finishing
- 275 g seeded rye bread, cut in 2.5cm/1-inch cubes
- 1900 ml water, boiling
Nutrition (per serving)
Method
Preheat the oven to 230°C (450°F).
In a large glass roasting pan, mix the shredded beets, parsnips, onion, and carrots with the vegetable oil, 6g of salt, and the black pepper.
Season the beef short ribs with the remaining 6g of salt and place them on top of the vegetable mixture.
Roast uncovered at 230°C (450°F) for 45 minutes, stirring the vegetables every 15 minutes to prevent burning.
Transfer the roasted meat and vegetables into a large pot. Add the beet greens, broccoli rabe, Swiss chard, spinach, parsley, and escarole.
Pour 1900ml of boiling water into the pot. Cover and bake in the oven at 175°C (350°F) for 1 hour.
Remove the pot from the oven. Set the short ribs aside on a plate to cool slightly.
Skim any excess fat from the surface of the liquid. Return the covered pot to the oven and bake for 40 more minutes at 175°C (350°F).
Remove the meat from the bones, discarding fat and gristle. Cut the meat into 1.5cm (1/2-inch) cubes.
Spread the rye bread cubes on a baking sheet and toast in the oven for 5 minutes until crisp.
Add the diced meat and toasted bread cubes to the pot. Bake for a final 20 minutes at 175°C (350°F).
Season with additional salt and pepper. Serve hot.
Chef's Notes
- For the deepest beet flavor, ensure you roast the beets until they are tender and slightly caramelized. Don't rush this step.
- When shredding the root vegetables, aim for consistent sizes to ensure even cooking. A mandoline can be helpful here, but use with caution.
- Skimming the fat from the short ribs is crucial for a clean-tasting broth. If you have time, chilling the soup overnight will make fat removal even easier.
- The rye bread cubes are meant to absorb some of the broth. Toast them just before serving to prevent them from becoming soggy.
- Taste and adjust seasoning at the very end. The saltiness can concentrate as the soup cooks.
Storage
Refrigerator: 4 days — Flavor improves after 24 hours.
Freezer: 3 months — Bread cubes may become very soft upon thawing.
Reheating: Simmer in a pot over medium heat until reaching 74°C/165°F.
