Fried Soup

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.

Cooking Method: Boiling, Frying

Cuisine: American

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 150

Dietary: Gluten-free, Vegetarian

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

Meat for soup (cut into small pieces)
Water (1 quart per pound of meat)
Salt (to taste, added near end of cooking or after drawing off)
Flavorings (cloves, peppercorns, red/black/white pepper, paprika, bay leaf, sage, marjoram, thyme, summer savory, tarragon, celery seed, fennel, mint, rosemary)
Worcestershire sauce (optional)
Celery and parsley (fresh or dried)
Lemon peel (optional)
Vegetables for flavoring (leeks, shallots, chives, garlic, onions)

Directions

1
Cut the meat into small pieces rather than large ones to expose more surface area for flavor extraction.
2
Brown a small portion (about one-fourth) of the meat pieces in a frying pan to develop color and flavor.
3
Place the browned and fresh meat pieces into a kettle.
4
Add 1 quart of cold water for each pound of meat.
5
Place the kettle over a slow fire and allow it to come gradually to the boiling point.
6
As the water approaches boiling, skim off the scum consisting of coagulated albumin, blood, and foreign material until no scum remains.
7
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.
8
Allow the meat to cook for at least 4 hours, maintaining a gentle simmer without violent boiling.
9
If too much water evaporates, add more to dilute the stock.
10
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.
11
Strain the stock to remove the meat and solids.
12
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.

Keywords: stock, meat, flavoring, spices, boiling, clear, american, soup, broth, herbs, cooking, prep

Read it online: https://www.chefs-mate.com/recipe/fried-soup-5/