Old-fashioned beef breast soup, a traditional recipe from 1914.
Old-fashioned beef breast soup, ingredients:
- 1 kg of beef from breast, rump or fish
- 1 link green
- 1 onion
- 1 slice of sweet cabbage
- 1 clove of garlic
- so
- beaver
- addition: noodles, flakes, semolina or flour dumplings, liver dumplings, dough "peas"...
Traditional beef breast soup, preparation:
- Wash a kilogram of beef from breast, rump or fish, put in a pot and pour cold water.
- Clean 1 bunch of greens and put them in the soup.
- Cut 1 onion crosswise, fry it on the stove until golden brown and add it to the soup.
- Add a slice of sweet cabbage and 1 clove of garlic, then salt the soup and add a few grains of coarse pepper.
- The soup must not boil suddenly, because the good taste of the soup depends on the slow boiling.
- Some housewives remove all the protein that came out of the meat during cooking. Others, however, do not remove the foam, because they believe that this way the soup loses its strength. In any case, when the soup foams, it will be clearer, and this is unusually important for all those who place importance not only on the taste but also on the appearance of the soup.
The finished soup should be removed from the end of the stove, so that it settles well. Then carefully strain it through a soup strainer, but do not strain the soup from the pot all the way, that residue will serve the beef, which remains in the pot, so that it does not dry out before use. Cook various toppings in the beef soup: noodles, flecks, semolina or flour dumplings, liver dumplings, dough "peas"...
Source: Cookbook of Forgotten Dishes, 1914, Dr. Steinbach Belane, Reczey Anna
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