HEARTY BEEF SOUP

HEARTY BEEF SOUP image

Yield 5 people

Number Of Ingredients 18

2 pounds beef(ox tail is the best, beef for stew is also very good)
1/2 pound beef bones(light)
0,1 pound beef liver
1/4 pound soup veggies(carrot, parsley with greens, celery, etc )
1/2 smaller tomato
1 small leek
1 small onion
salt
10 whole grains of black pepper
1 bay leaf
2 cloves
Saffron flower
Nutmeg
1 small bunch of parsley greens
1 sprig of parsley
1 sprig of thyme
1 sprig of celery greens
some dry brown onion peels

Steps:

Toroughly wash meat and bones under running water. Clean veggies; only use the white part of leak. Put the meat and bones in large pot and add 5 cups of cold water(you can saute the bones for a minute first) and bring to the boil quickly. When the liquid starts to boil, bring the temperature down so that the soup barely simmers. During the simmering, remove the foam as it collects. When the foam stops collecting, cover the pot(leave only a small opening) and simmer the soup for about 90 to 120 minutes. Slice the onion in half and broil it in dry pan(no oil!) for 30 seconds or so to get some color and then stick it with the cloves and bay leaf. Add all the ingredients into the pot except the small bunch of parsley greens and salt. Simmer half covered for another 60 to 90 minutes. Add salt to your taste 10 minutes before the end of cooking. Leave the soup standing for 10 minutes so it calms down and clears up. Use fine mesh colander to strain the soup. If too much fat accumulates on the top, remove some. Chop the small bunch of parsley greens. Serve with noodles - the smaller the better and chopped parsley greens on top. You can also chop some chives. If you wish, during simmering, add a few small pieces of orange peel. It'll give the soup even better taste. Just before the end of cooking, you can also add one or two tablespoons of brandy. The coocked vegetables can be cut and added to the soup. meat also. Improvise and enjoy.