I know that I have already published one soup recipe, but as winter
is here, at least for the Northerners, good warming soup is essential.
I like soups because of the ease with which everything can be done.
Just try cooking some chopped vegetables in a pan of stock to see
how easy vegetable soup can be!
This particular recipe has Jewish origins. Whilst I am not Jewish
myself, I find that when looking at different races and religions,
their food always plays a very central part in their culture (but
more of that another time).
This is a simple broth, but nevertheless very, very tasty. Stemming
from the eastern part of Europe, where the winters are very cold
and bitter, its aim is to provide a good mix of basic foods in a
warming and filling manner, and boy does it succeed!
I will be returning to Jewish cooking in the near future because
of its amazing range of recipes, but if anyone out there would like
to share their own recipes with me I'll be happy to see them.
This recipe serves about four people with medium appetites! It also
freezes well. The preparation time, because of the meat, is around
forty minutes with a cooking time of about three hours.
You will need:
900g (2lbs) of meat bones. Plenty of meat should be on the bones.
Beef can be used, but Lamb works well in this dish.
*1 litre of water
*2 to 3 tbsp. barley
*3 large carrots
*5 sticks of celery
* 1 large onion
*2 tbsp. oil
*Salt and pepper.
You need to pre-heat your oven to about 200 Celsius or Gas Mark
6. IN order to make the meat stock place the bones in a roasting
tin and put them in the oven for about 30 minutes. Remove the bones
from the tin and place them in a large pan. Cover the bones with
water and bring to the boil.
Using a spoon, skim off any froth on the surface and then cover
the pan. Simmer for two hours (no less). Now is a good time to find
a good book and a large glass of your favourite wine and have a
sit down - go on - you deserve it!
In the meantime chop the carrots, celery and onion finely. Heat
the oil in a saucepan and sauté the vegetables for a minute or so.
Now strain the meat stock into the pan of vegetables and add the
barley. Cook the soup for about an hour until the barley is soft.
Season the soup with salt and pepper to taste and the soup is ready
Eat well and drink deep.
Do you have a question, comment or would like to
submit a favorite recipe of your own? We'd love to hear
from you! We are especially interested in recipes which have
a cultural significance, or story behind them, or which are associated
with various holidays around the world. Drop us a line and tell
us about it. The Fat Man's Kitchen
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