Ingredients with Measurements:
- 1 pound beef shank
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups beef broth
- 1 cup diced potatoes
- 1 cup diced tomatoes
- 1 cup chopped kale
- 1/4 cup chopped parsley
Special Equipment Needed:
- Large pot
- Immersion blender (optional)
Step-by-Step Instructions:
1. In a large pot, brown the beef shank on all sides over medium-high heat.
2. Add the chopped onion, carrots, celery, and garlic to the pot and sauté for 5 minutes.
3. Add the paprika, cumin, salt, and black pepper to the pot and stir to combine.
4. Pour in the beef broth and bring to a boil.
5. Reduce the heat to low and let the soup simmer for 1 hour.
6. After 1 hour, remove the beef shank from the pot and shred the meat. Discard the bones and return the shredded meat to the pot.
7. Add the diced potatoes and tomatoes to the pot and simmer for an additional 20 minutes.
8. Using an immersion blender, puree the soup until smooth (optional).
9. Stir in the chopped kale and parsley and let the soup simmer for 5 more minutes.
10. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 25 minutes
Temperature:
Simmer on low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 230
Fat: 8g
Carbohydrates: 19g
Protein: 21g
Sodium: 1,200mg
Substitutions for ingredients:
- Beef shank can be substituted with beef chuck or stew meat.
- Kale can be substituted with spinach or Swiss chard.
Variations:
- Add cooked rice or noodles to the soup for a heartier meal.
- Use chicken broth instead of beef broth for a lighter soup.
- Add a can of chickpeas or white beans for extra protein.
Tips and Tricks:
- Browning the beef shank before adding the vegetables adds extra flavor to the soup.
- Use an immersion blender to puree the soup for a smoother texture.
- Letting the soup simmer for an hour allows the flavors to meld together.
Storage Instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat soup on the stovetop over low heat until heated through.
Presentation Ideas:
Serve the soup in a large bowl with a sprinkle of chopped parsley on top.
Garnishes:
Garnish with a dollop of sour cream or a sprinkle of grated Parmesan cheese.
Pairings:
Serve with a crusty bread or a side salad.
Suggested Side Dishes:
- Caesar salad
- Garlic bread
- Roasted vegetables
Troubleshooting Advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a bit longer to reduce the liquid.
Food Safety Advice:
- Make sure the beef shank is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food History:
Shtalp soup is a traditional Jewish soup that originated in Eastern Europe. It is typically made with beef shank and root vegetables.
Flavor Profiles:
This soup is savory and hearty with a slight smokiness from the paprika and cumin.
Serving Suggestions:
Serve this soup as a main course for a comforting and satisfying meal.
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