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Quoted message said:Friends,
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Quoted message said:Here is my current repertoire:
Chicken Soup
Chile (or is it Chili?)
"Vegetarian" Beef Stew
Cabbage and Sausage Soup
Clam Chowder
Minestrone
Jambalaya
Beef and Noodles
Sweet-and-Sour Cabbage Soup
The Author says: This recipe comes from cookbook author Lisa Yockelson's late
mother, Irene. "My mother always used-top rib and plain water, although I enrich
the soup with a mixture of beef broth and water. I think it makes a more
well-rounded, full bodied soup." Lisa remembers eating the soup throughout the
year and especially at Hanukkah." --
Ingredients
2 pounds top rib (flat brisket)
1 quart light beef broth
1 quart water
2 onions, diced
3 cups tinned tomatoes, finely chopped, with their juice
1 cup tomato sauce
2 pounds cabbage, coarsely shredded or very thinly sliced
1 teaspoon sour salt
1/2 teaspoon freshly ground black pepper, or to taste
2 tablespoons sugar
3 tablespoons golden raisins
Instructions
Combine the top rib, broth, and water in a 10-quart soup pot or kettle. Bring to
a boil over moderate heat and skim off the gray residue for 5 minutes, or until
every last bit of residue has been cleaned off the top. Add the onions,
tomatoes, tomato sauce, cabbage, sour salt, black pepper, and sugar.
Bring to a boil, stirring occasionally, then cover and simmer 3 hours, until the
meat is very tender. Stir in the raisins, set the lid to the pot slightly askew,
and simmer 20 minutes. Taste, correct the seasoning, adding additional salt and
pepper as necessary.
Serve the soup with boiled potatoes, a side of meat accompanied by a good strong
horseradish, and dark bread.
Yield: 8 servings
The Famous Senate Restaurant Bean Soup Recipe
2 pounds dried navy beans
four quarts hot water
1 1/2 pounds smoked ham hocks
1 onion, chopped
2 tablespoons butter
salt and pepper to taste
Wash the navy beans and run hot water through them until they are slightly
whitened. Place beans into pot with hot water. Add ham hocks and simmer
approximately three hours in a covered pot, stirring occasionally. Remove ham
hocks and set aside to cool. Dice meat and return to soup. Lightly brown the
onion in butter. Add to soup. Before serving, bring to a boil and season with
salt and pepper. Serves 8.\
Shabu Shabu
Shabu-shabu means "swish-swish," referring to the swishing action when you cook
a very thin slice of beef in hot water.
On a portable range, place a medium-sized pot (1/2 gallon should do). Place a
couple of slices of kombu (a type of kelp) and cover with cold water. Gently
bring the water to a boil and remove the kombu just before it actually starts to
boil. When the water is boiling very, very gently, you're set.
On your table you should have: (for 4 people)
Ingredients:
1 lb very thinly sliced beef (sirloin), preferably grain-fed.
Beer-fed Kobe beef is the best. I MEAN VERY THIN (less than 1/16 inch)
8 shiitake mushrooms
1/2 lb enoki mushrooms
1/2 lb shimeji mushrooms
1/2 lb shirataki
1 lb chinese cabbage
1/2 lb watercress, to substitute for spring chrysanthemum leaves
1 lb tofu, cut in 1 in. cubes, pressed and drained
any other ingredients you want to use
Dipping sauce:
In a small bowl, you should have 2 parts soy sauce and 1 part lemon juice, as a
dipping sauce.
Simply take one of the items, swish it around in the hot water from a few
seconds for beef to a few minutes for vegetables. Serve with hot steamed rice.
Copyright (c) Ken Iisaka. May be distributed freely provided this copyright
notice
When all the vegetables are done (cooked and eaten) the broth left is a great
soup.
Dimitri
