Bites & Pieces (Pink Soup)

My husband convinced the girls when they were very young that he invented the color pink, and to prove it he made a pot of pink soup.  This is an old family recipe for beet soup handed down through his family by word of mouth so you may have to adjust the ingredients a little to your own taste.  If you can get beyond the bright fuchsia color you’ll discover a wonderful and unusual taste.

Ingredients:

3–4 lb Pork Butt
3-4 fresh medium to large beets
½ onion diced
2 stalks celery diced
¼ cup celery tops chopped
2-3 carrots sliced thinly on the diagonal
4 medium potatoes, peeled and diced
1 15oz can diced tomatoes
5-6 cups stock (vegetable or chicken)
3-4 bay leaves
Salt, pepper, celery salt (to season pork)
1 pint heavy cream
3 TBS (or to taste) distilled white vinegar

Directions:

Brown seasoned pork in heavy soup pan or dutch oven over medium heat until browned on all sides. Be extra careful not to burn the pan as it will affect the taste of the soup.  Cover with about 2 cups of water and some of the stock just till covered in liquid.  Add bay leaves, cover and cook over low heat or in the oven for 2 ½ to 3 hours until tender.

Remove meat from liquid and set aside to cool and chop to add back into soup.  Peel and cut beets into julienne strips and add to stock and bring to a high simmer on top of stove, cook for about 15 minutes.  Add onions, celery, carrots and more stock.  Add chopped pork back into pan and then add potatoes and canned tomatoes.  Let all simmer until beets are tender.  It should be a chunky soup with more ingredients than broth at this point but you can add a little more broth if you need to, remember though you’re also adding more liquid in the form of cream.  Add a little more salt or celery salt if necessary for taste.  When veggies are done, turn off heat and add cream until it has a nice creamy look and consistency; you can taste the richness and know if you’ve got enough in there or not.  It should take most of the pint.  Add vinegar a tablespoon at a time to taste.  Enjoy.

If you know me at all you’ll know I also make a vegetarian version but since we have mostly meat eaters here I’ll just leave that one to your imagination.

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