[BlueDanube] Winter Vegetable Beef Soup

 

 
 
 
 
Is there anything better than Vegetable Beef Soup 
on a cold winter's day? 

The meat and onions are simmered very gently in a 
tightly covered pan to extract all its juices before the 
other liquids and vegetables are added to the pot. 
This concentrates the meat flavor and adds a rich color 
to the broth without having to take the trouble to brown 
the meat first.
 

Ingredients

2  tablespoons unsalted butter 
pounds meaty beef shanks or bone-in chuck roast 
2  teaspoons salt 
 teaspoon freshly ground black pepper  
1  large yellow onion, peeled and chopped 
 bay leaves 
2  sprigs each fresh parsley, thyme, and marjoram 
or oregano, chopped 
10  cups water 
2  cups canned tomato puree 
3  large ribs celery, peeled and diced 
4  large carrots, peeled and diced 
3  medium turnips, peeled and diced 
 medium parsnips, peeled and diced 
2  large potatoes, peeled and diced 
1/2  small green cabbage, cored and thinly sliced 
into 1-inch-long strips (about 3 cups) 

Prep Time - 20
Cook Time - 265

Instructions
1. Melt butter in a large, heavy soup pot over medium-low heat. 
Add beef, season with salt and pepper, Scatter onion evenly over top, 
add bay leaves and chopped herbs, and cover tightly. 
Reduce the heat to low; simmer about 2 hours.

2. Add water and tomato purée, increase heat to medium, 
and return to a simmer, skimming off any scum that rises. 
Add celery, carrots, turnips, parsnips and cabbage, 
return to a simmer, and reduce heat to medium-low. 
Simmer about 2 hours or until meat and vegetables are very tender.

3.Remove meat and cool slightly. 
Cut into bite-size pieces, cover and refrigerate 
until just before finishing the soup. 
Either skim off excess fat from top or let the soup cool, 
chill until the fat hardens (about 4 hours or overnight), 
lift off layer of fat, and discard.

4. When ready to serve, return meat to the pot, 
and cook about 5 to 10 minutes over medium heat
until heated through.

 
  
 
 

 
 
 
 
 

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