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Swedish Meat Soup With Root Vegetables

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Ingredients
  Beef bones 1 1⁄2 Pound
  Beef 2 1⁄2 Pound (Shin, Plate Or Chuck)
  Cold water 2 1⁄2 Quart
  Salt 1 1⁄2 Teaspoon (Or To Taste)
  Onion 1 Medium, peeled
  Whole cloves 4
  Green onions/1 leek 6 , cut into 1/2-inch slices
  Celery ribs 3 , diced
  White turnip 1 , peeled and diced
  Carrots 3 Large, peeled and diced
  Ground white pepper 1⁄2 Teaspoon (Or To Taste)
Directions

Put the beef bones, beef and cold water into a large soup pot.
Cover and cook over high heat until water boils.
Add salt and onion studded with cloves.
Reduce heat to simmer; cook for 2 to 2-1/2 hours, or until meat is tender, skimming frequently.
Carefully remove bones, meat and onion from broth.
Discard bones and clove-studded onion. (If using marrow bones, push out the marrow and add it to the broth.)
Cover meat to keep it from drying out and set aside.
Increase heat under soup pot and return broth to boiling.
Add green onions, celery, turnip and carrots.
Cover; bring to boil again.
Reduce heat and simmer vegetables for 1 hour.
Taste; add white pepper and, if necessary, more salt.
Cut meat into bite-size pieces and add to soup.
Simmer 5 minutes.
Ladle soup into heated soup dishes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Beef
Interest: 
Healthy

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