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 Posted: Sat Sep 10, 2011 5:25 pm
This is a bit of a family recipe from the Scottish side of my family.
ingrediants:
Beef stock (preferably liquid stock and not from a cube to reduce salt content) 450 ml
Water 450ml
1 swede portion
3 carrots (regular size)
1 leek
about a cup of broth mix
Let broth mix soak overnight before rinsing and adding to a LARGE saucepan.
Take half the carrots and half the swede and dice into small cubes. Add to water and beef stock in the pan. With the rest grate into the mixture. Chop the leek and add to mixture. Allow to cook for 30/40 minutes or until heated throughout and the swede becomes soft.
Always cook with the lid on the pan and stir often.
I always add a little boiling water to my bowl to thin it down a little.
Makes around 8 to 10 bowls.
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Posted: Sat Sep 10, 2011 5:30 pm
Wait, swede portion? Rinsing the broth mix? You lost me, I'm confused now. @_@
What is a swede portion and broth mix? When you say broth mix, I think of little packets of powdered spices.
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Posted: Sat Sep 10, 2011 5:35 pm
xena91388 Wait, swede portion? Rinsing the broth mix? You lost me, I'm confused now. @_@ What is a swede portion and broth mix? When you say broth mix, I think of little packets of powdered spices. a swede is like a turnip. Broth mix is a dry lentil mix consisting of: pearl barley, marrowfat peas, split peas and other lentils.
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Posted: Sat Sep 10, 2011 5:41 pm
Ah! I see, thanks! I'm very eager to try this recipe because it sounds almost like a minestrone minus the tomato which makes me ridiculously happy since I can't eat tomatoes. It's so hard to find good tomato-less beef soup and stew recipes. Bohemian_Scara a swede is like a turnip. Broth mix is a dry lentil mix consisting of: pearl barley, marrowfat peas, split peas and other lentils.
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Posted: Sat Sep 10, 2011 5:43 pm
xena91388 Ah! I see, thanks! I'm very eager to try this recipe because it sounds almost like a minestrone minus the tomato which makes me ridiculously happy since I can't eat tomatoes. It's so hard to find good tomato-less beef soup and stew recipes. Bohemian_Scara a swede is like a turnip. Broth mix is a dry lentil mix consisting of: pearl barley, marrowfat peas, split peas and other lentils. you can also swap out the beef stock for vegtable stock to make a hearty veggie soup. I like to have mine with a big slice of bread and butter. It's lovely in winter and autumn and it freezes really well.
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Posted: Mon Sep 12, 2011 10:24 am
This is perfect timing I'm sick! sweatdrop I'm going to have to try this and another recipe I saw...
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Headmistress of Gallifrey
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Posted: Mon Sep 12, 2011 12:13 pm
Sounds pretty good. But can it go without the carrots? I dislike cooked carrots. They're all mushy and nasty. -cringes at thought-
Second note; cool siggy! And high five for spelling 'colour' correctly! Cx
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Posted: Mon Sep 12, 2011 12:56 pm
Mushy carrots means you over cooked them. Carrots are like pasta, too much time and they mush, too little and they're hard. Fresh carrots hold their firmness much longer than canned and frozen. When I make soups/stews with carrots, I add them in the last 15-30 minutes of cooking. TheAlmightyBlueCrayon Sounds pretty good. But can it go without the carrots? I dislike cooked carrots. They're all mushy and nasty. -cringes at thought- Second note; cool siggy! And high five for spelling 'colour' correctly! Cx
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