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Congo Soup (Gros Bouillon Habitant)

Gourmet.station's picture
Ingredients
  Lard 3 Tablespoon
  Beef shin bones 3 Pound
  Lean beef 1 Pound (For Soup)
  Marrow bone 1
  Water 3 Quart
  Coarse salt 2 Tablespoon
  Ground pepper 1 Teaspoon
  Italian pepper pods/1 green hot pepper, pricked 8
  Carrots 3 , pared and cubed
  Leeks 3 , washed and cubed
  Parsnips 3 , pared and cubed
  Plantains 3 , peeled and cubed
  Shallots 12 , halved
  Cubed pumpkin 4 Cup (64 tbs)
  Cabbage 1 Pound, cut in to chunks
  Malanga root/Rutabaga 1 Pound, peeled and cubed
  Spinach leaves/Sorrel leaves 1⁄4 Cup (4 tbs)
  Tomato puree 2 Tablespoon
  Cooked rice 3⁄4 Cup (12 tbs)
Directions

Heat lard in a large soup kettle.
Add shin bones, soup beef, and marrow bone and brown to a rich golden color.
Add water and bring to a boil.
Add salt, ground pepper, and pepper pods.
Simmer covered 45 minutes, skimming soup twice.
Add remaining ingredients except spinach, tomato puree, and rice; simmer covered 40 minutes, or until vegetables are tender.
Remove bones and meat.
Slice marrow and cube the meat; reserve.
Press vegetables against side of kettle with the back of a large wooden spoon.
Add spinach and cook 5 minutes, then stir in tomato puree.
Spoon 1 tablespoon cooked rice in center of each soup plate and pour in soup.

Recipe Summary

Cuisine: 
African
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Beef

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