Okay, this is a modified recipe I grew up with.
It's one we sort of wing because my mom never wrote it down. You just kind of chuck it all into the pot. One of those.
You need a large pot. We use a large copper bottomed stock pot.
First you are making your stock/broth.
We picked up a beef neck bone and about 2 lbs of beef stew meat from the butcher yesterday. This morning I marinated these in diced garlic, Italian
seasoning, salt & pepper, 8 oz merlot and some olive oil for about an hour and half to 2 hours.
We added the beef to the pot with roughly chopped mirepoix (carrots, celery, onion) and covered the whole with water to a depth of two or three
inches. We also added a couple tbsp. of beef base. We are simmering the whole for about three hours low and slow to create a nice soup base and cook
the beef down to tender.
Then we're going to strain the base, put the meat in a container, remove as much meat off the neck bones as we can, and puree the remaining vegetable
matter to add back to the base and use a thickener. We will moderate how much we add back in. Eyeball it.
Then we'll put back in the meat with a chopped assortment of vegetables. It's traditional with this soup to always add tomatoes. We will add a can of
crushed where my parents compromised and added whole (my dad doesn't like tomatoes so he could avoid the whole ones; my husband doesn't like them
either, but he likes the way the crushed flavor through). It is also tradition to add about half a head of chopped cabbage. And we will also put in
cut up potatoes, turnips, carrots, parsnips, leeks (my son wanted these because of Cloudy with a Chance of Meatballs
). Basically, throw in more
or less whatever combo of veggies floats your boat.
We will also add some pearl barley as another thickener. You could likely use a small pasta like orzo instead.
I almost forgot ... Cook the vegetables and barley or pasts until the vegetables are for tender and the barley is done and serve.
This soup keeps well for leftovers all week, and it was one of my favorite growing up memories. Whenever mom and dad put on the big soup pot and got
out the crackers, fruit and cheese, it meant we were going to have a midwinter game day with cards, board games and general family good
edit on 15-11-2015 by ketsuko because: (no reason given)
edit on 15-11-2015 by ketsuko because: (no reason