Julienne Soup
- 5-6 lbs lean beef
- Salt
- 1 carrot, cut in small pieces
- 1 turnip, cut in small pieces
- 1 potato, thinly sliced
- 2 onions, cut in rings
- 5 tomatoes, cut up
- 2 ounces barley or 1 root of celery, cut into very small pieces
- Pepper
Season the beef with salt. Put in a soup kettle with 5 quarts of cold water. Bring to a boil and then simmer, closely covered, for 6-8 hours or until the meat falls from the bones. Strain and set aside and take a deep breath until the next day.
Remove all the fat from the top. Add a pint of cold water, carrot, turnip, sliced potato, onions, tomatoes and barley or celery. Bring to hard boil and then simmer slowly, closely covered, for 3 hours. Season to taste with pepper and salt.
Remove all the fat from the top. Add a pint of cold water, carrot, turnip, sliced potato, onions, tomatoes and barley or celery. Bring to hard boil and then simmer slowly, closely covered, for 3 hours. Season to taste with pepper and salt.
Submitted by Mar 17, 2010
15 min 30 min 45 min
15 min 30 min 45 min