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The Meat of the Matter

Appears in
Soup: A Way of Life
Soup

By Barbara Kafka

Published 1998

  • About
Americans and Europeans love the taste of beef, along with veal, lamb, and pork. By eating them in soup, we can generally use the less-expensive cuts of meat, actually decrease our animal protein and animal fat intake, get more vegetables, and have a good time.

The exception to the idea of less meat and less expense comes with the Grand Boiled Dinners), such as Bollito Misto and Pot-au-Feu.

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