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Soup of the Day 20111114


Take a handful of chunks of stewing beef, leave them in a medium oven until they are brown. Deglaze with water, put in a pressure cooker for 45 minutes with the juices and enough water, until they're nearly falling apart.

Take sliced leek, mashed garlic, coarse diced carrot, coarse diced celeriac root, sliced celeriac greens, and fry them together in a large pot with butter.

When tender, add some vegetable stock to 1/2 the pot. Add chopped tomato (large diced can), beets (lots), sliced cabbage. Bring to a boil, add beef and its juices and turn down to medium-low.

Add a large bay leaf, four cloves, two fingers of salt, a generous grind of pepper, a shot of soy sauce, and a few glugs of Shaoxing wine (because I don't have brandy on hand). Let simmer, stirring occasionally, until the beets are very tender.