3 Next, wash the beetroot and shred it into a third saucepan (no need to remove the peel unless it’s coarse). Add in the cider vinegar, tomato concentrate and the melted butter, plus 250ml of liquid from the stewing beef. Rinse the saucepan and return the stock to the pan, and bring it to the boil. Finally, drain the beetroot stock from your first pan and add it to the soup just before serving. The soup should be very hot, at boiling point, so that no further reheating is needed once the stock has been added.

Source: The Irish Times May 12, 2018 05:03 UTC