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Beef Soup

  • Leftover roast
  • Onion, sliced
  • Carrot
  • Turnip
  • Stalks of celery
  • 2-3 sprigs of parsley
  • 6 cloves
  • 6 peppercorns
  • 1 bay leaf
  • 1 tsp salt
A good soup can be made of the bones and odds and ends of the roast, with the usual vegetables and seasonings, but the soup will be better if a little fresh soup meat, or perhaps end pieces from the steak or new roast, be used as well.

Put all the meat into a soup kettle together with a sliced onion, carrot, small portion of turnip, some stalks of celery, parsley, cloves, peppercorns, a bay leaf and salt. Barely cover with cold water and let it stand for awhile before putting on the stove.

Cook slowly for 4-5 hours. Strain and set aside and take a deep breath in a cold place for use the next day. Be careful not to serve this soup the same day in which it is cooked for it will have a greasy appearance and taste.

Remove the fat and season to taste. Serve clear or with diced vegetables which have been first cooked in water and added to the soup 10 minutes before serving.
Submitted by Tess M Feb 14, 2010 15 min 30 min 45 min

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