Sunday, December 13, 2009

Chicken and Beef Soup


1lb beef
6 drumsticks or thighs (with skin)
3 large carrots
5 stalks celery
3 red bell peppers
4 tomatoes
2 potatoes
4 garlic cloves
1 onion
4L water
salt and pepper
parsley to garnish

Soups are generally easy to make. I would say the only trick is to boil them slowly if you want the soup to remain clear. However, if you plan to blend the veggies later on, it doesn't matter how you boil it.

You can chop the veggies however you like. I cut them into halves. That way I can easily take them out later on. If you like to eat veggies in your soup, you may want to chop them smaller.

First, cut the onion into halves and grill on the stove burner until it turns dark. This will add a little extra flavor.

In cold water place all the veggies and meat. Season with salt and whole black pepper. Cook covered on low to medium heat. Try to find the lowest heat at which the soup would remain boiling. Cook for 3 hours. Use a large pot for this so that you can fit everything.

When the soup is done, you can also bland the veggies with the soup, or leave them whole or in pieces depending on how you chopped them.

When the soup is fully cooked, while still boiling, add noodles and continue cooking for several minutes (according to the instructions on the noodles). Serve into bowls. Garnish with chopped parsley and freshly ground black pepper.

These measures would make a large batch. If you don't plan to eat it all at once, you can store it in the fridge for later. If you do plan to store it, I recommend to do so before adding noodles (because they will get soft). Take enough soup for one meal in a smaller pan and bring to boil. Add noodles and boil for several minutes. Add chopped parsley and freshly ground black pepper to each bowl of soup.


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