Ingredients:
- 1 kg chicken wings
- 1 kg beef soup bones
- 2 litres water
- 2 celery sticks
- 2 whole carrots, peeled
- 1 leek (white part only)
- 1 whole parsnip, peeled
- 2 dried bay leaves
- 2 cloves garlic, minced
- 5 whole peppercorns
- 3 tablespoons Vegeta chicken stock
- 900g canned whole baby beetroot
- 2 tablespoons raw sugar
- salt, to taste
- 375g veal or mushroom tortellini
- Salt to taste
Method:
- Place all the meat in a large pot and add 2 litres of water. Bring to the boil. Simmer for 30 minutes.
- Scoop out the meat residue foam and some of the oil that that has settled around the edges, with a tablespoon and remove meat from the pot.
- Next place all the vegetables into the pot. Add bay leaves, garlic, peppercorns and Vegeta chicken stock. Cover and simmer for further 30 minutes.
- While the soup is simmering separate the beetroot from its juice by placing them in a bowl and leaving the beet juice in the cans.
- After 30 minutes, take out all the vegetables from the soup and scoop out the bay leaves.
- Place the separated beets into the soup, add sugar and stir the soup until the sugar has dissolved. Cover and simmer on gentle heat for another 10 minutes.
- Next, scoop out the beets and discard. Pour in the beet juice from both cans, add salt to taste, stir and cover, simmering for further 10 minutes on gentle heat.
- While soup is simmering, boil water in another medium sized saucepan and cook tortellini according to the packet instructions.
- Remove soup from stove, and remove the impurities with a clean chux, muslin or using a swivel. Soup should be clear with no vegetable, meat pieces or residue. This will also ensure you get the peppercorns out as well.
- Soup is now ready to serve with the tortellini.
