Beef and Vegetable Soups

In many country kitchens soup-making is extended over two days. One reason is to avoid greasy soups. Cook beef and bones one day until meat is tender; then set the covered kettle in a very cold place. It’s easy to lift off the congealed fat the next day, then heat for serving.

You can chill the meat and broth separately overnight in the refrigerator. To fix the soup, cut the beef in small pieces and add it and the prepared vegetables to the broth (from which the congealed fat has been skimmed), discarding the bones. Simmer gently until vegetables are tender.