Yemenite Beet Soup

👨‍🍳 Method

1. 1
   Heat the oil in a heavy pot and brown the meat in it on all sides. Remove the meat from the pot.

   ⚙ Pan-fryingStovePot

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
2. 2
   Add the onion and fry for 8 minutes.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 3
   Add the garlic, cumin, turmeric and cardamom and fry 1 minute, until fragrant.

   ⚙ Adding to the hot fat and fryingStove
4. 4
   Add and stir.

   Stove
5. 5
   Return the meat to the pot, add the stock and water and bring to a boil.

   Stove
6. 6
   Turn down the heat and simmer 45 minutes.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
7. 7
   Add the beets and cook 30 minutes, until tender.

   Stove
8. 8
   Stir in the lemon juice, salt and black pepper. Taste: the soup should be tangy. Adjust to taste.

   💡Balance at the end, once the flavors have come together: add sour, sweet and salty a little at a time, tasting between additions.
9. 9
   Serve hot in bowls with rolls, and sprinkle the cilantro on top.