What makes this recipe so decadent is the marrow from the beef bones spread on a slice of rye bread and sprinkled with kosher salt.
The recipe uses duck fat for extra flavor. You can use olive oil instead.
You need beets with their greens for this recipe. If you can’t find those, get red Swiss chard instead.
2 tablespoons duck fat (or olive oil)
4-5 marrow bones, 1.5-2 lb.
4 medium size beet with their greens
1 tablespoons tomato paste
1 lb. fingerling or Yukon gold potatoes
2 tablespoons balsamic vinegar
To serve: rye bread
1. In a large pot melt the duck fat over medium-high heat. Brown the marrow bones, cover with six cups of water at room temperature, bring to boil and skim to foam.
2. Peel the beets, parsnips and onion and cut to 1/3 inch cubes. Wash the beet green, cut the red stems to small sections and chop the leaves. Keep the leaves in a bowl. Add the beets, beet stems, parsnips and onion to the water together with the tomato paste, bring back to boil, lower the heat to the minimum and cook for 1 hour.
3. Peel and cut the potatoes to 1/3 inch cubes. Add to the soup with the chopped beet leaves. Cook for 15 minutes more.
4. add salt to taste and 2 tablespoons of balsamic vinegar.
5. You can serve the soup the same day, but it will really benefit from a day in the fridge. Cool the soup, put in the fridge for the night. When you’re ready to serve skim the fat off from the soup, reheat, and continue to the next step.
6. Take the marrow bones out and arrange on a plate. Serve the soup with the rye bread and marrow bones on the side. Each diner can spread the marrow on a slice of bread, sprinkle with a little kosher salt and eat with the soup.
For more recipes, check out Food and Wine on Haaretz.com
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