Rich Meat and Vegetable Soup

Name: Rich Meat and Vegetable Soup
Ingredients: 2 tablespoons finely chopped parsley; 2 courgettes, thinly sliced (optional); 1 large aubergine, chopped (optional); Pinch of cayenne pepper (optional); 1–2 marrow bones, (optional); 500 g (1 lb) stewing beef, cubed; Salt and black pepper; Salt and black pepper; 2 tablespoons oil or butter; 2 tablespoons oil or butter; 3 tomatoes, chopped; 2 leeks, trimmed and thinly sliced; 2 stalks celery, chopped; 1 large onion, thinly sliced

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

This soup and other similar ones in which the meat and vegetables are fried before being boiled, are very rich and tasty, though heavier than they would be if they were only boiled.

Ingredients

500 g (1 lb) stewing beef, cubed
1–2 marrow bones, (optional)

Gluten-free
Soup

Method

Wash the meat and bones, put them in a large saucepan, and cover with 2 to 2½ litres (3½ to 4½ pints) cold water. Bring to the boil and remove the scum.

Fry the onion, celery, leeks and tomatoes li