Friday, September 16

Beef Vegetable Soup






Making the Broth:

2 lbs beef bones
8 cups water

1 medium onion, chopped
2 stalks celery, loosely chopped
1 carrot, loosely chopped 
1 tsp salt
1 bay leaf
5-6 peppercorns

Roast the beef bones in 400 degree oven until nicely browned (about 30 minutes).  Place in a large soup pot or dutch oven, add the water, vegetables and spices.  Simmer for approx 2 hours.  Strain and reserve the broth; if there's nice meat on the bones, save for the soup; discard the bones and vegetables.

Making the Soup:

The homemade broth
Meat chunks for the bones
2 stalks celery, chopped into bite size pieces
1/2 large cabbage, shredded
2 - 3 carrots, small pieces
1 cup green peas
Tomatoes (canned or fresh)
1 28 oz can diced or 1 medium fresh, chopped
2 Tbsp fresh chopped dill
1/2 tsp steak spice
Salt and pepper to taste

Put broth back in pot.  Add any bits of meat from the bones.  I like to saute my vegetables first, so I saute about 5 - 6 minutes before adding to the broth.  Add dill and simmer until vegetables are tender.  Season to taste.  Serves 4 - 6.
Best served with fresh buns or bread.

Enjoy!





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