Homemade soups are not only comforting but are also a good source of nutrients. Almost every country or territory has their own mushroom types. Another benefit of homemade soup is that they taste better too. Especially when cooked with fresh natural ingredients. They can be eaten with either bread, starch or on their own, especially in winter. They are among the easiest foods to make, and packaged and diced soups have nothing like the taste and texture of their homemade counterpart. Virtually all ingredients ranging from vegetables to even fruits to meat and poultry or as a mixture of these can be used.
A very important ingredient in soup is the stock and it is worth the time and effort to make your own at home. For many people, the idea of making beef stock or any kind of stock sounds daunting, but it doesn’t have to be. It is a great way to use the fresh vegetables from your garden. Storage cubes save time and are convenient to use, but should be avoided as much as possible because they tend to contain a lot of salt. Here is a simple recipe for beef that you can make in advance and store in the freezer for up to 45 days. Note that it can only be stored in the freezer as it will deteriorate quickly.
Utensils: large pot, slotted spoon, colander.
Ingredients: 1 kg of bone marrow and tibia, one large onion, two large carrots, one bouquet of garnish, five black peppercorns.
Procedure: Ask your butcher to cut the bones into small pieces that you can handle.
Wash the bones thoroughly and place them in a large saucepan.
Add about two liters of water to cover the bones
Add half a tablespoon of salt.
Bring to a boil and, if necessary, foam with the slotted spoon.
Gently prick the stock for two hours while the pan is half covered. Make sure to foam occasionally during this time.
Peel and quarter the onions, peel and chop the carrots.
Add onion, carrots, bouquet of garnish and peppercorns. Then continue to simmer for another two hours and add more water if the level drops below the bone level.
Remove the stock from the heat and strain with a colander.
Let it cool them foam of grease with absorbent kitchen paper. Use immediately, or store in the freezer.
This beef stock can be used when preparing vegetable soups, meats, casseroles, casseroles and broth.