Beef Vegetable Soup
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Cooking time: 60 minutes for menu |
This is the soup I grew up with. My mother made it several times each winter. If you have time and the inclination to make the stock the method follows the soup. Make it a day ahead so you can chill it and remove the fat. Use the meat from making the stock and eliminate the lean beef called for in the soup recipe. This is the last big soup this season.
Beef Vegetable Soup Time: 60 minutes
This could also be called 'root vegetable soup'. I know some people are leery of rutabagas, but it really is a key ingredient to this soup. It adds a sweet undertone that's essential to this winter soup. This will make enough for 2 meals....and maybe a bit for the freezer.
16oz (500 gr) lean beef - for stew or stir-frying or 2 cups of shredded beef, trimmed, from the
beef used to make stock
4 carrots
2 onions
4 stalks (ribs) celery
1 medium rutabaga
2 potatoes
1/2 of a medium head of cabbage
8 - 10 cups beef stock
Bring the stock to a good boil over medium high heat. Chop the onion and celery. Add to the soup. Peel the rutabaga (use a vegetable peeler) and cut into small bite-size pieces. Add to soup. Peel the carrots, cut in half lengthwise, then slice into 1/8" (.3cm) half circles. Add to soup. Cut the potatoes roughly the same size as the other vegetables, add to the soup. (I scrub, but don't peel). To cut cabbage, cut off a large slice next to the core. You'll want about 3 cups, so you may need another slice off the other side. . Chop cabbage and add to pot. Wrap and refrigerate the rest. When all of the vegetables are in bring it back to a boil, reduce heat, cover and simmer 45 minutes. While the soup cooks, cut the beef into bite-size pieces and sauté in a nonstick pan until browned. Add the beef to the soup when done and continue to cook. (Taste a carrot to make sure the vegetables are done)
Beef Stock Time: at least 2 hours, 4 - 6 is better, plus chilling time
2 - 3 pounds beef short ribs or soup meat
1 onion, quartered
1 carrot, cut into large chunks
2 stalks (ribs) celery - or the tops from a bunch of celery, cut into large chunks
1 bouquet Garni
3 bay leaves
1 tbs olive oil
Heat oil in large pot. Brown the beef very well on all sides over medium high heat, about 20 minutes. Add the remaining ingredients and enough water to just cover the meat, or 10 cups, whichever is more. Cover and simmer over low heat for several hours. Remove meat and chill until needed. Strain soup and chill at least 4 hours - this allows the fat to congeal on the surface for easy removal. Once fat is removed, stock can be boiled to reduce and increase strength.
Onion Biscuits Time: 25 minutes
The way to make light biscuits is a minimum of handling. For those not familiar with baking powder biscuits - they are light and wonderful eaten with melted butter while still hot from the oven. They resemble hockey pucks the next day so don't bother to save the leftovers.
1 small or 1/2 large onion (use the rest in the soup)
1 tbs olive oil
1/4 cup plus 2 tbs milk
3/4 cup flour
1/4 cup whole wheat flour
1 tsp baking powder
1/2 tsp oregano
2 tbs butter (chilled is best)
Chop onion and sauté in oil over medium heat until tender. Put in blender along with milk and puree until smooth Put all dry ingredients into bowl. Add butter and cut in with pastry blender, fork or 2 knives. The idea is to get the butter and flour mixed so that it looks like tiny pebbles or coarse sand. Add onion/milk and stir lightly and briefly until just sort of combined. Scoop dough out onto a heavily floured surface - any clean counter top or table will work. Knead lightly 5 - 7 times - that is: press it together lightly, turn it over and do it again, folding it over on itself as you turn it. It is not going to look well mixed or smooth lake bread dough. Rub flour on a rolling pin and lightly roll dough out to 1/2 inch (1.25 cm) thickness. Try to get it square shaped. Instead of the usual circles cut the dough into 2 - 2.5 inch (5 - 6.25cm) squares. This makes all of the biscuits from one rolling - less handling. Put on lightly oiled baking sheet. Bake for 10 - 15 minutes in 425F (215C) oven or until lightly browned. Remove and serve immediately.
Note: This will yield 5 - 8 biscuits. I cut my regular biscuit recipe in half.
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Cooking Schedule: 60 minutes, longer if you make the stock |
Slice
potatoes and add to soup |
Cooking for Two? Or more?
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