Tuesday, July 26, 2016

BEEF AND VEGETABLE SOUP RECIPES by Taryn Rutenberg

BEEF AND VEGETABLE SOUP RECIPES by Taryn Rutenberg


SERVES 4–6


2 meaty beef shin bones
salt
1 litre water
2 onions, peeled and grated
2 large carrots, peeled and grated
2 potatoes, peeled and grated
2 turnips, peeled and grated
1 stick celery (stems and leaves), finely chopped
small handful fresh parsley, finely chopped
freshly ground black pepper to taste
1 beef stock cube (optional)


1. Make beef stock by boiling the shin bones with a little salt in the water until the meat is soft.
2. Remove the bones, cut the meat into small pieces, and then return the meat and marrow to the stock.
3. Add the vegetables, celery and parsley and boil gently until the vegetables are soft.
4. Season to taste with salt and pepper, and add the beef stock cube if necessary to enhance flavour.

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