Fried Soup
Description
This recipe provides detailed instructions for preparing clear meat stock, a foundational element of American soups. It covers the proper preparation of meat, the importance of using cold water, and the skimming process to achieve a clear broth. The guide also lists essential flavorings and spices used to enhance the distinctive taste of homemade soups.Ingredients
Directions
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Cut the meat into small pieces rather than large ones to expose more surface area for flavor extraction.
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Brown a small portion (about one-fourth) of the meat pieces in a frying pan to develop color and flavor.
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Place the browned and fresh meat pieces into a kettle.
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Add 1 quart of cold water for each pound of meat.
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Place the kettle over a slow fire and allow it to come gradually to the boiling point.
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As the water approaches boiling, skim off the scum consisting of coagulated albumin, blood, and foreign material until no scum remains.
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When the water begins to boil rapidly, lower the fire or move the kettle to a cooler part of the stove so the water bubbles only slightly.
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Allow the meat to cook for at least 4 hours, maintaining a gentle simmer without violent boiling.
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If too much water evaporates, add more to dilute the stock.
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Add salt and other seasonings just before removing the stock from the heat, or add them after the stock has been drawn off to prevent hardening the meat tissues.
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Strain the stock to remove the meat and solids.
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Use the cooked meat in other dishes, as it retains much of its nutritional value.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 5.0g8%
- Saturated Fat 2.0g10%
- Cholesterol 30.0mg10%
- Sodium 400.0mg17%
- Total Carbohydrate 5.0g2%
- Dietary Fiber 1.0g4%
- Sugars 1.0g
- Protein 10.0g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
stock, meat, flavoring, spices, boiling, clear, american, soup, broth, herbs, cooking, prep
