Okay, calm down.
Soup lesson: Traditional Vegetable soup with meat (boere resep)
- One/two onion, chopped finely. Into pot and braised till brown.
- Add your choice of meat (chicken or beef / or soup bones)
- Brown the meat or bones
- Add some salt and pepper after browning
- Now add enough water that it is covered by at least an inch of water
- Add veggies ( I grate my potatoe & carrots with a cheese grater)
- Add some more salt/pepper to taste.
- Add enough water that all of this is covered by 2 inch of water
(If big pot then two/three inches of water)
The idea is: 1/3 contents and 2/3 water.
Boil the soup for half and hour, then turn down to simmer.
(2 hours on simmer, check taste for salt, add more salt and a little water if needed)
This makes a medium consistency soup, eg: is watery when unstirred and as soon as you stirr it, it is thicker.
Big pot soup: Following above steps
(chicken fillet chopped into rough cubes or tenderised steak cut into strips or bones)
(two large onions chopped and browned, three large potatoes - grated, 5/6 large carrots -grated)
covered with 3 inches of water, salt and pepper to taste)
(Some bacon cut into pieces can be added after soup has simmered for an hour and has another hour to go - use back bacon and cut into fine pieces - you do not want big pieces of pork fat drifting in your soup)
Serve with:
Worcester sauce and salt and pepper on table.
Fresh bread cut into cubes or strips.
(spread with butter/margarine before cutting - if you want)
Finely grated gruyere cheese in little dish optional. (or mature cheddar (in black cheese wrapper)
This recipe is guaranteed excellent soup.
Never use frozen veggies
Always grate the veggies
Add enough water
