Rich Meat and Vegetable Soup

Preparation info
    • Difficulty


Appears in

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.


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


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