Soup.
I chuckled when I saw the label on this photo. It's simply 'soup'.
My mother was an excellent cook but did not have a lot of recipes in her repertoire.
She made soup several times each winter. When she announced that she would be making soup, no one in the family asked 'What kind'. We all knew. This was Soup.
She always used short ribs to make the stock; and served the meat separately, like the French do in their Pot au Feu.
This is a quick version, using commercial beef stock; recipe for home made beef stock is at the end.
It could 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. This makes 6 servings.... It freezes well.
16oz lean beef - for stew or stir-frying or 2 cups of shredded beef, trimmed, from the beef used to make stock 450gr, 15.8oz lean only
4 carrots 360gr, 12.7oz
2 onions 290gr, 10.2oz
4 stalks (ribs) celery 200gr, 7oz
1 medium rutabaga 450gr, 15.8oz
2 potatoes 350gr, 12.3oz
1/2 of a medium head of cabbage 750gr, 26.5oz
8 - 10 cups homemade- beef stock 1920gr, 68oz
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)
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Entire Recipe / per serving
Calories: 2354 / 393
Total Carbohydrates: 235 / 39
Dietary Fiber: 56 / 9
Total Fat: 64 / 11
Saturated Fat: 25 / 4
Cholesterol: 477 / 80
Protein: 208 / 35
Calcium: 974 / 162
Sodium: 4886 / 814
Glycemic Index: low
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.For more recipes check out my internet cook book: Easy Gourmet Dinners.
Beef Stock Time: at least 2 hours, 4 - 6 is better, plus chilling time
2 - 3 pounds beef short ribs or soup meat with bones
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.
