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Raw Beef Soup

A soup made by soaking raw beef in water and acid, then simmering and straining.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Raw Beef Soup

three portions daily

Ingredients

Directions

The book gives no oven temperature. The 110°F (43°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Chop the raw beef into small pieces.

  2. Place the beef in a bottle with water and hydrochloric acid.

  3. Let the mixture sit on ice overnight.

Heat and strain

  1. In the morning, place the bottle in a pan of water at 110°F (43°C) for 2 hours.

  2. Strain the mixture through a cloth until almost dry.

Serve

  1. Serve in three portions daily.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Raw beef
Supplies the protein and flavor that the liquid takes up.
Hydrochloric acid
Makes the mixture strongly acidic, which helps break down the meat's protein.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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