Beef Soup in Haste
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Cut the steak into small pieces.
Place the steak in a pot with the cold water.
Cook and serve
Add the salt and bring to a boil.
Simmer for 30 minutes, skimming off any foam.
Serve hot.
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
- Lean steak
- Provides the main protein and savoury beefy flavour in the broth.
- Cold water
- Forms the liquid base of the soup and extracts flavour from the meat as it heats.
The step that matters
Skimming off the foam. Foam that rises while the soup comes to a boil and simmers contains coagulated proteins and impurities. Removing it keeps the broth clearer and cleaner in taste.
“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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