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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 4 |
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You know how good a sandwich tastes, any sandwich at all, but particularly a roast beef sandwich on rye, with caraway? That’s what’s going on in this soup. It’s what I’d eat if I were a weary, homesick Scandinavian spending time in Texas. Inexpensive, satisfying and, a nice change from Beef and Barley. Ingredients:
2 -3 lbs beef shins or 2 -3 lbs about 1- 1 . 5 lbs steak, cubed |
2 small onions, small dice |
2 stalks celery, small dice |
2 carrots, sliced on a small bias |
4 garlic cloves, minced |
8 cups water |
1/2 cup green lentil |
1/2 cup pearl barley |
3 teaspoons paprika |
1 bay leaf |
1 tablespoon worcestershire sauce |
2 1/2 tablespoons caraway seeds |
2 cups shredded green cabbage |
salt and pepper, to taste |
Directions:
1. In a large pot, saute shin bones or steak in a small amount of oil, until they brown.
2. Remove from pot and set aside.
3. Saute onions, celery and carrots , until they begin to brown, about 5-7 minutes, over medium-high heat.
4. Add garlic, and saute for another 1-2 minutes.
5. Add water, whatever beef product your little heart has desired, and bring to a boil.
6. Let it boil for several minutes until some of the “scum” has collected at the top.
7. Now is the time to skim, skim, skim! Get rid of those impurities.
8. Add all remaining ingredients at this point, let boil for about 5 minutes, then drop to a simmer for 1 1/2 – 2 hours.
9. Serve with a good, crusty bread.
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