Beef Vegetable Soup
Total time: 60 minutes plus 4 - 6 hours if making stock
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. Make your own stock or buy it.
Ingredients:
- The stock:
- 2 - 3 pounds beef short ribs or soup meat
- 1 onion, quartered
- 1 carrot, cut into large chunks
- 2 ribs celery - or the tops from a bunch of celery, cut into large chunks
- 1 bouquet Garni
- 3 bay leaves
- 1 tbs olive oil
- The soup:
- 16oz (480gr) lean beef - for stew or stir-frying or 2 cups of shredded beef, trimmed, from the stock beef
- 4 carrots
- 2 onions
- 4 ribs celery
- 1 medium rutabaga
- 2 potatoes
- 1/2 of a medium head of cabbage, about 3 cups
- 1/2 cup small pasta or egg noodles
- 8 - 10 cups beef stock
Instructions:
- The stock:
- 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 3 - 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.
- The soup:
- Bring the stock to a 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 30 minutes.
- Add pasta and simmer 15 minutes longer.
- If not using beef from the bones: cut the beef into bite-size pieces and sauté in a nonstick pan until browned.
- If using beef from the bones: remove the beef from the bones and cut.
- Add the beef to the soup. The soup is done when all vegetables are tender. Serve.
Note: Long simmering time is what breaks down the collagen in the meat, giving body to the stock.