Broth is something that I grew up with, and various types of meat can be used.
This broth is such a comforter, a real soul warmer and a true soul hugger.
Generally, whenever I come across things, foods that take me back to my childhood it is so special. I realize that the olfactory sense is often the one that does that very well. This soup is one of those that brings so many memories back making me feel like I teleport myself back in time.
This again as you may have well guessed was one of the soups my mum used to cook often and I loved it every single time as much as I love it now or even more since it brings my happy childhood times back to me. ☺️
I am sure my children will feel the same and it will remind them later in the life of those childhood smells from food that mummy used to cook. Lovely stuff.
This beef broth is yet another one of these must share beautiful soups because I just want to get you as addicted to it as I am.
Just get that fresh homemade bread out and some fresh green/red chillies and just enjoy it! Delicious !!
Whenever I want to spend less time in the kitchen cooking I make a soup like this as this really takes very little of your time to get it done. A bit of chopping, a bit of dancing and a bit of singing, DONE!
Children always get very happy, to say the least, every time I reveal a menu where this beef broth appears- one of mummy’s sour soups. Yummy!
In terms of the vegetables, there is no right or wrong as you may mix and add whatever you have in your fridge or whatever preferences you may have.
Here are a few more soup recipes you might enjoy:
- Creamy mushroom soup with turmeric and thyme
- Potato soup with ham hock and petit pois (garden peas)
- Winter warming chicken soup
- Instant Pot Bean Soup
Let’s get cooking, shall we?
Soured beef broth
- chopping board
- 1.2 litres water
- 700 g beef meat (on the bone)
- 1-2 medium onions (organic)
- ½ small leek (organic)
- 1 small parsnip (organic)
- 1 large carrot (organic)
- 2 sticks celery (organic)
- 1 can tomatoes (organic)
- 2 tablespoons tomato paste
- sprigs parsley a few, fresh
- 1-2 medium lemons (juice only)
- 3 medium potatoes (organic)
- ½ teaspoon pepper freshly ground
- ½ tablespoon sea salt or Himalayan salt
- Cut the meat into desired chunks, wash and place in a pot with the water. Bring to boil, add 1 spoon of salt and cover. Boil it for about 30-40 min. Be around for the first 10 minutes to remove the foam that forms shortly after it starts boiling.
- Meanwhile, chop the washed vegetables into small cubes or bigger chunks if you prefer. Place them all in a large bowl and set them aside until they are ready to go in.
- When the meat has cooked for 30-40 minutes, add all the chopped vegetables to the meat, cover the pot again in the first 5 minutes and then let uncover. Let it cook for another about 20 minutes on medium heat.
- Add the tomato paste and the chopped tomatoes and allow to cook (uncovered) on medium heat until it starts boiling again when you could reduce the heat to low and cook for a further 20 mins. Put salt and pepper to taste.
- Switch off the heat and let it rest for about 10-15 minutes. Add the juice from one or two lemons and stir.
- Serve the soup in soup bowls and sprinkle a good pinch of chopped parsley and enjoy!