Name: Beef, Cherry & Vegetable Soup
Prep time: 20 min
Cook time: 2 h 10 min
Total time: 2 h 30 min
Cuisine: Eastern European
Ingredients: Beef chuck or shin, 700 g; Onion, 1 large; Carrots, 3 medium; Parsnip, 1 large; Celery root or potato, 1 small; Garlic, 3 cloves; Sour cherries (pitted, fresh, frozen or dried), 150 g; Tomato paste, 1 tbsp; Beef broth or water, 1.8 liters; Fresh thyme and rosemary, a few sprigs; Bay leaves, 2; Black pepper and salt, to taste; Vegetable oil, 2 tbsp; Fresh parsley, a handful for serving; Rye bread and garlic, to serve

Beef, cherry and vegetable soup in a cream bowl with rye garlic toast on a rustic kitchen table

Estimate: ~380 kcal per serving (6 servings)

Beef, Cherry & Vegetable Soup

1. Brown the beef: Cut the beef into 3 cm cubes and pat dry. Brown in hot oil in a heavy pot, in batches, until deeply golden. Set aside.
2. Build the base: In the same pot cook the chopped onion for 5 minutes, add the garlic and tomato paste and stir for one minute until the paste darkens.
3. Simmer the beef: Return the beef, add the broth, bay leaves, thyme and rosemary. Bring to a boil, skim, then cover and simmer gently for 1 hour 15 minutes.
4. Add the vegetables: Add the carrots, parsnip and celery root cut in chunks. Season with salt and pepper and cook for 25 minutes, until the beef and vegetables are tender.
5. Cherries: Stir in the cherries and simmer for 10 minutes. They should soften and lend a gentle sweet-sour depth to the broth. Adjust with salt, pepper or a pinch of sugar.
6. Serve: Rest for 10 minutes, scatter with fresh parsley and thyme, and serve in wide bowls with garlic rye toast.

Beef, Cherry & Vegetable Soup

History & Origins

Pairing meat with sour fruit is an old habit of Eastern and Northern European kitchens, from Baltic stews with prunes and cherries to Caucasian soups soured with plums. Here it becomes a Latlight original: a slow beef soup with root vegetables and cherries that add a gentle tang, served with garlic rye bread.

Beef, Cherry & Vegetable Soup

The story behind the dish

Pairing meat with sour fruit is an old habit of Eastern and Northern European kitchens, from Baltic stews with prunes and cherries to Caucasian soups soured with plums. Here it becomes a Latlight original: a slow beef soup with root vegetables and cherries that add a gentle tang, served with garlic rye bread.

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