Beetroot, Tomato, Carrot and Diced Beef Soup

Why people make this soup

The frozen-meat shop had diced beef on special, so Nourilo picked up a pound and thought of borscht — but rather than the whole long list of ingredients, he kept it simple with just beetroot, tomato and carrot. These three are traditionally prized for nourishing the blood and complexion and for their antioxidant qualities, and are also associated with supporting healthy blood pressure, blood sugar and the heart. Tasty, colourful and nourishing — a lovely blood-and-beauty bowl.

Method

1. Peel the beetroot (wash the leaves) and cut into chunks; peel and chunk the tomatoes; peel and chunk the carrot.
2. Blanch the beef.
3. Simmer everything in 2.4 L of water for about 1.5 hours, reducing to 1.2 L. Serve.

Nourilo’s Tips

Beetroot leaves are rich in vitamin C and anthocyanins, which fade easily with heat — so save the leaves for a salad instead. The soup is sweet and tasty, fine for young and old. If using tender diced beef, it’s almost a waste to boil it; instead marinate it lightly in soy sauce and drop it in at the end, cooking briefly for the best flavour.