Ingredients with Measurements:
- 1 pound of beef chuck roast, cut into small cubes
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups of beef broth
- 1 cup of water
- 1 cup of heavy cream
- 1 cup of fresh spinach, chopped
- 2 potatoes, peeled and diced
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, brown the beef cubes over medium-high heat until they are browned on all sides. Remove the beef from the pot and set it aside.
2. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
3. Add the beef broth, water, and diced potatoes to the pot. Bring to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the potatoes are tender.
4. Using an immersion blender or regular blender, puree the soup until it is smooth.
5. Add the browned beef cubes back to the pot, along with the chopped spinach, heavy cream, salt, black pepper, and nutmeg. Simmer for an additional 10-15 minutes, or until the beef is cooked through and the spinach is wilted.
6. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Simmer over medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 20g
Protein: 25g
Substitutions for ingredients:
- Beef chuck roast can be substituted with ground beef or ground turkey
- Heavy cream can be substituted with coconut cream or almond milk
- Fresh spinach can be substituted with frozen spinach
Variations:
- Add diced carrots and celery for extra vegetables
- Use chicken broth instead of beef broth for a lighter flavor
- Add cooked rice or noodles for a heartier soup
Tips and tricks:
- Brown the beef cubes in batches to avoid overcrowding the pot
- Use an immersion blender for easier blending and less mess
- Adjust the seasoning to taste, adding more salt or pepper as needed
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in a bowl with a sprinkle of chopped fresh parsley on top.
Garnishes:
Chopped fresh parsley, croutons, or a dollop of sour cream.
Pairings:
Crusty bread or a side salad.
Suggested side dishes:
Roasted vegetables or a baked potato.
Troubleshooting advice:
If the soup is too thick, add more beef broth or water to thin it out. If it is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure the beef is cooked through to an internal temperature of 160°F to avoid any risk of foodborne illness.
Food history:
Rössypottu is a traditional Finnish beef stew, typically made with root vegetables and served with rye bread.
Flavor profiles:
Savory, creamy, and slightly sweet with a hint of nutmeg.
Serving suggestions:
Serve as a main course for lunch or dinner.
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Region: Finnish