Soup the ideal win­ter meal

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Beef and white bean soup 1 kg beef shin (cut into thick slices) 2l wa­ter 500g small white beans, soaked 100g but­ter 4 medium onions, sliced 6 medium turnips, cut into seg­ments ½ bunch cel­ery and leaves, diced Salt and pep­per

Sim­mer the shin in the wa­ter for as long as nec­es­sary un­til the meat falls away from the bones, or use a pres­sure cooker for 30 min­utes.

Re­move the meat, and then cook the beans in the same wa­ter, top­ping up the liq­uid to 2 litres with wa­ter. Sim­mer un­til soft, or pres­sure cook again for no more than 20 min­utes de­pend­ing on the size and how dry the white beans are. Re­move ev­ery­thing from the pot and sauté the onions in the melted but­ter. Then add the cel­ery and turnips and fry on high heat un­til the veg­gies turn a nice glossy, golden colour. Re­turn all the liq­uid, bone­less meat and beans to the pot, top up with wa­ter and sea­son gen­er­ously. Cook for 10 more min­utes un­til the turnips are soft and the flavours have amal­ga­mated. Serve with crusty bread and but­ter for a hearty, sat­is­fy­ing meal.

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