Only add salt at the very end or when ready to serve. Chicken stock is the staple and base to every great soup. A soup can be ready in minutes if it has a good chicken stock as the base.
The ingredients in this dish may surprise you, but the sweetness of the beets compliments the spice of the pepper and are such a nice and new blend to the comforting flavor of ground meat!
You can really play around with this recipe! You can add fresh pomegranates, mint and cilantro once it is cooked. You can use other tea bags of flavors you love (ones with cinnamon are a usual win), you can add saffron or turmeric powder to create a golden look. You can add orange zest, or lemon zest.
I used non pickled corn beef for this but pickled would work too just don’t add salt to the water. If you have chicken stock you can make this recipe and not add in the tomatoes, salt and white wine.
If you have a cast iron skillet or Dutch oven or saute pan that goes into the oven, skip the baking dish step and then it will be a one pan wonder!