Printer Friendly

Beef soups: cook slow or fast, serve hot or cold.

Slowly simmered or quickly cooked, beef soups fit the bill for satisfying main dishes that suit different cooking schedules. When you expect to be home for a few hours, let beef shank soup bubble away untended. Then chill up to several days before adding the finishing touches. Because there is so much natural gelatin in shanks, the chilled broth softly thickens. It can be served cold or steaming hot, For a fast meal, stir-fry tender beef chunks and serve in a hot seasoned broth. Beef Shank Soup, Hot or Cold, with Pickled Beets and Sour Cream

5 pounds beef shanks, in 1 1/2-inch thick


About 9 cups regular-strength beef


1 large (about 1/2 lb.) onion, chopped

1 medium-size (about 1/2 lb.) turnip,

peeled and chopped

1 large (about 6 oz.) carrot, sliced

1/2 cup chopped parsley

4 cloves garlic, peeled and sliced

2 dry bay leaves

8 black peppercorns

cup pearl barley, rinsed

1 can (15 oz.) pickled beets-diced,

julienne, or sliced

1 cup sour cream or unflavored

nonfat yogurt

Lemon wedges

Salt and pepper In an 8- to 10-quart pan, combine shanks, broth, onion, turnip, carrot, parsley, garlic, bay, and peppercorns; bring mixture to a boil over high heat. Reduce heat and simmer, covered, until meat is very tender when pierced, about 2 1/2 hours. With a slotted spoon, put shanks in a bowl; set aside. Line a colander with muslin or a double layer of cheesecloth; set in a large bowl. Pour broth into colander and drain, then lift cloth ends and gather to close; twist. cloth to remove as much liquid as possible. Discard residue. Skim fat from broth; measure broth and add more as needed to make 5 cups. Rinse pan; add broth and barley. Bring to a boil on high heat, then cover and simmer until tender to bite, about 40 minutes. Meanwhile, when shanks are cool enough to touch, discard bones and gristle, then break meat into 1/2-inch chunks. Cover and chill meat. Separately cover and chill broth until fat on broth hardens, about 8 hours or up to 2 days. To speed process, set pan of broth in ice (in the sink or a large bowl) and stir occasionally; add more ice to replace what melts. Lift or spoon off solid fat and discard. To serve the soup cold, the broth should be gelled softly. If it is firm, stir over medium heat just until it barely begins to liquefy at edges, then remove from heat and stir until pan feels cold. Add meat. To serve soup hot, add meat to broth and place over high heat until simmering. Drain beets; if using slices, dice. Put beets and sour cream into small bowls. Ladle cold or hot soup into wide bowls; to each, add beets, sour cream, lemon, and salt and pepper to taste. Serves 6 to 8. Per serving: 543 cal.; 43g protein;26g fat;34g carbo.; 292 mg sodium; 95 mg chol. Bistro Beef Soup 1 medium-size (about 6 oz.) white

onion, quartered

cup olive or salad oil 1/2 pound thin-skinned potatoes,

peeled and cut into 1/2-inch cubes 1/2 pound carrots, thinly sliced 1/2 teaspoon coarsely ground pepper 4 cups regular-strength beef broth 1 pound boneless, fat-trimmed tender

beef steak, such as rib-eye,

about 1 inch thick 2 tablespoons red wine vinegar 1/2 cup minced parsley, chives, or basil

leaves, or a combination

Basil sprigs (optional) Thinly slice 2 onion quarters; chop remaining onion.

In a 4- to 5-quart pan over medium heat, combine 2 tablespoons oil, chopped onion, potato, carrots, and pepper; cover. Stir occasionally until onions are golden, about 15 minutes. Add broth; cover and simmer until potatoes are tender to bite, about 12 minutes more. Meanwhile, cut meat into 1/2 by 1-inch cubes. Place a 10- to 12-inch nonstick frying pan over high heat. Add remaining oil; when hot, add beef and sliced onion, about 1/4 at a time. Stir-fry until meat is lightly browned but still pink in center (cut to test), about 4 minutes. With a slotted spoon, transfer mixture as cooked to soup bowls. Stir vinegar in frying pan to release browned bits; pour into broth along with herbs. Ladle broth into bowls. Garnish with basil sprigs. Makes 4 servings. Atwater's Restaurant, Portland. Per serving:407 cal;26g protein;24g fat,-22g carbo.; 106 mg sodium; 67 mg chol.
COPYRIGHT 1990 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1990 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:recipes
Date:Sep 1, 1990
Previous Article:Chili scones, tomatillo jam, masa shortbread ... Southwestern tea.
Next Article:Salad bowl meal for four.

Related Articles
They don't look quick ... but all three are.
Hot soups for cold weather.
Serve your guests a "two-jewel" dinner ... Asian fondue and soup.
Home-bottled beans and bean soups Nutritious, full of fiber beans and bean soups in a hurry!
Easy holiday beef brisket.
Hot Enough to Knock the Sox Into the World Series, Vienna Beef's New "Smokin' Series Dog" Recipe Tips Its Cap to the World Series & The Great...
Surf and turf.
people/food: Warming soup for winter days.
Feel the chill: cold savory soups.
Roughing it: a bowlful of heart-healthy, fiber-rich soup quite simply does the heart good!

Terms of use | Copyright © 2016 Farlex, Inc. | Feedback | For webmasters