Ingredients with Measurements:
- 1 pound beef bones
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1 bay leaf
- 6 cups water
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Fine mesh strainer
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Place the beef bones on a baking sheet and roast in the oven for 30 minutes.
3. In a large pot, sauté the onion, carrots, celery, and garlic until softened.
4. Add the roasted beef bones, bay leaf, and water to the pot.
5. Bring the mixture to a boil, then reduce the heat and let simmer for 4-6 hours.
6. Remove the bones and bay leaf from the pot.
7. Strain the soup through a fine mesh strainer to remove any solids.
8. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 4-6 hours
Temperature:
Simmer on low heat for 4-6 hours.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 100
Fat: 3g
Carbohydrates: 5g
Protein: 15g
Substitutions for ingredients:
- Beef bones can be substituted with chicken or pork bones.
- Onion, carrots, and celery can be substituted with any vegetables of your choice.
Variations:
- Add cooked noodles or rice to make it a heartier soup.
- Add herbs like thyme or rosemary for extra flavor.
Tips and tricks:
- Skim any foam or fat that rises to the surface while simmering.
- Use a ladle to remove excess fat from the top of the soup before serving.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat the soup on the stovetop over low heat until warmed through.
Presentation ideas:
Serve the soup in a bowl with a sprig of fresh herbs on top.
Garnishes:
Garnish with chopped fresh parsley or chives.
Pairings:
Serve with a crusty bread or crackers.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
If the soup is too thin, let it simmer for longer to reduce and thicken.
Food safety advice:
Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Meat extract soup has been a popular dish since the 19th century, when it was commonly used as a health tonic.
Flavor profiles:
This soup has a rich, savory flavor with a hint of sweetness from the vegetables.
Serving suggestions:
Serve as a light lunch or dinner.
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