I’m a winter person. No matter how cold my hands and feet are, no matter how much I resemble a South Park character, I love cold weather. Sunny, dry, cold days are my favourite. I get to enjoy some vitamin D during the day and come home for a hearty bowl of hot soup at night.
Our Russian friend Andrey prepared an amazing borsch a long while ago. I asked him for instructions and tweaked his recipe a bit. It turned out delicious and if you don’t believe me, ask Alvaro.
- 2 kg osso buco
- 1 onion coarsely chopped
- 1 carrot coarsely chopped
- 2 celery stalks coarsely chopped
- 1 bay leaf
- 2 tbsp coconut oil
- 3 beetroots
- 3 carrots
- 3 parsnips
- 1 can coconut cream optional but highly recommended
- Optional step: roast osso buco in a hot oven (220 C) for 45 minutes.
- Cook osso buco with coarsely chopped onion, carrot, celery, bay leaf, and enough water to cover everything. Bring to a boil and simmer for a minimum of two hours. If you have a slow cooker and some time in your hands, cook it in low for a minimum of 8 hours. If you don't have one, what are you waiting for??
- Reserve meat and marrow, strain broth and discard bones and vegetables.
- Peel and cut beetroots, carrots and parsnips in thin, 3-4 cm long strips.
- Heat the oil in a heavy-based pot. Sautée beetroots for 5 minutes, add carrots and sautée for another 3 minutes, add parsnips and sautée for another 3 minutes.
- Add broth and cook for another 5 minutes.
- I like to purée most of the vegetables and leave some whole, but you can choose to go either way.
- Add the meat, season with salt and pepper, serve.
- Optional: whisk the coconut cream and add a dollop to the soup.
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