CARAWAY BEEF SOUP
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.
Provided by Megohm
Categories < 4 Hours
Time 3h
Yield 1 pot of soup, 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, saute shin bones or steak in a small amount of oil, until they brown.
- Remove from pot and set aside.
- Saute onions, celery and carrots , until they begin to brown, about 5-7 minutes, over medium-high heat.
- Add garlic, and saute for another 1-2 minutes.
- Add water, whatever beef product your little heart has desired, and bring to a boil.
- Let it boil for several minutes until some of the "scum" has collected at the top.
- Now is the time to skim, skim, skim! Get rid of those impurities.
- Add all remaining ingredients at this point, let boil for about 5 minutes, then drop to a simmer for 1 1/2 - 2 hours.
- Serve with a good, crusty bread.
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