Ingredients

Method

Preparation
Prepare and cook the meat.
In a large pot bring the meat and water to the boil, reduce to simmer and skim off any scum that forms.
Meanwhile, peel the carrot and trim the celery. Cut the celery into large chunks.
Top, tail, skin and chop the onion into quarters.
Add the celery, carrot, onion, and allspice to the pot.
Simmer for 2 hours or until the meat comes away from the bone.
Once cooked, strip the meat from the bones, cube, and reserve.
Strain the broth and reserve, discard the over-cooked vegetables.
Prepare and cook the beetroot.
Preheat the oven to Gas Mark 6.
Top and tail, and peel the beetroot.
Wrap each root in aluminium foil and place on a baking tray.
Bake for 1 hour or until tender (test as you do baked potatoes).
Prepare the vegetables for the stew / soup.
Top, tail, skin the onions, Chop into quarters.
Destring, wash and chop the celery into 1 cm pieces.
Top, tail, and peel the parsnip, vut into 1 cm chunks.
Top, tail and peel the carrots, cut into 1 cm chunks.
Peel the pottaoes and cut into 1 cm chunks.
Top tail and peel the turnips, cut inro 1 cm chunks.
Crush the garlic towards the end of the stewing.
Jiuce the lemon as well at that time.

Place the pot (Le Creuset) over medium heat and stir fry the onion in the butter for a few minutes.
Add the celery, parsnips, turnips and carrot. Saute for another 5 minutes.
Add the strained broth, potatoes, and shredded beetroot.
Bring to the boil and then simmer uncovered for 10 minutes or until the vegetables are tender to the fork.
Add the tomato paste.
Add the reserved cubes of meat and allow to heat through.

To serve

Just before serving, while soup is simmering gently, stir in garlic and lemon juice. Remove from heat immediately.
Serve pipping hot in flat bowls with dollop of sour cream or greek yoghurt and generous sprinkling of fresh chopped parsley.