Plain Beef Soup

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Five pounds of the leg or shin of beef; one gallon of water; a teaspoonful of salt; two heads of celery; five carrots; three onions; four turnips; two tomatoes, and a bunch of sweet herbs. Boil four hours and a half.

Cut the meat in two or three pieces, and put them into a pot with a gallon of cold water, which gradually soaks out the juices of the meat before coming to the boil. Salt well, then skim as the soup heats. Boil slowly with a regular heat for about four hours; then add two heads of celery, five carrots cut small, two tomatoes, three onions sliced and fried, and the sweet herbs tied up in muslin. The turnips should be added half an hour before serving. If any portion of the meat is required for the table, take it from the soup about two hours before dinner. Let the remainder be left in the soup, which must be strained through a hair sieve before it is served.