Non-veg soup recipes
October 15, 2008
Scotch broth
Ingredients:
250gm pearl barley,500gm neck of mutton,5 cups water, salt and pepper to taste,1 chopped carrot,1 chopped turnip,2 chopped oinuons,2 sticks of chopped celery,1 tbsp of chopped parsley
Method:
Wash the barley. Cut the meat into small pieces, discarding the fat. Place the meat, bones, barley and water in a saucepan and bring to the boil. Simmer for 1 hour. Season with salt and pepper and add the vegetables. Simmer until the vegetables are cooked. Remove the bones and chop any large pieces of meat. Return the meat to the soup, heat through, and add the parsley.
Bacon and celery soup
Ingredients:
50 gm bacon pieces,1 small chopped onion,1 cup finely chopped celery, 4 cups stock, salt and pepper,2 tbsp rice,1 tsp chopped mint, very finely chopped extra mint, very finely chopped parsley
Method:
Make sure the bacon pieces are trimmed of all inedible rind and gristle and then fry them in their own fat for a few minutes. Add the onion and fry for 2 minutes. Add the celery, turn it over in the mixture, and pour on the stock and season well with salt and pepper. Bring to the boil and add the rice. Cook for 30 minutes or until both rice and vegetables are tender. Stir the tsp of mint into the soup. Serve garnished with a mixture of a very finely chopped mint and parsley.
Goulash soup
Ingredients:
150 gm butter,2 choppedconions,250 gm very finely shredded gravy beef, 2 cloves of crushed garlic, 2 tbsp tomato puree, 1 tbsp paprika,2 tbsp caraway seeds, salt and pepper, water, 2 potato cooked and diced.
Method:
Melt the butter and sauté the onions for five minutes. Add the beef and fry until brown. Add the garlic, tomato and puree paprika and caraway seeds, seasoning with salt and pepper. Cover with water and simmer until the vegetables and meat are tender. Add the potatoes to the soup 10 minutes before serving. Adjust the seasoning and the liquid content to suit your taste.
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